MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pop-up Pizza
 Categories: Main dish, Cheese, Breads
      Yield: 8 servings
 
MMMMM--------------------------FILLING-------------------------------
  1 1/2 lb Hamburger
      1 c  Onion; chopped
      1 c  Green pepper; chopped
      1 ea Garlic clove
    1/2 t  Oregano
      1 ds Salt
    1/2 c  Water
    1/8 t  Hot pepper sauce
  1 1/2 oz Spaghetti sauce mix

MMMMM---------------------------BATTER--------------------------------
      1 c  Milk
      1 c  Flour
      1 T  Oil
      2 ea Eggs
    1/2 t  Salt

MMMMM----------------------------MISC---------------------------------
      7 oz Jack/Mozz. cheese slices
    1/2 c  Parmesan cheese; grated
 
  Pre-heat oven to 400f.
  *** FILLING ***
  In large skillet, brown hamburger and drain. Stir in onion, green
  pepper, garlic, oregano, salt, water, hot pepper sauce, tomato sauce
  and sauce mix;simmer about 10 min stirring occassionally.
  *** BATTER ***
  In a bowl, combine milk, oil and eggs; beat 1 min on medium speed. Add
  flour and salt; beat 2 min or until smooth.
  *** ASSEMBLY ***
  Pour hot meat mixture into 13x9 pan; top with cheese slices. Pour
  batter over cheese, covering filling completely; sprinkle with
  parmesan cheese. Bake at 400f for 25-30 min or until puffed and
  brown.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: All-Bran Seed Loaf
 Categories: Breads
      Yield: 10 servings
 
    3/4 c  Flour, whole wheat
    3/4 c  Flour, all-purpose
      1 T  Baking powder
    1/2 t  Salt
    1/3 c  Sesame seeds
      2 t  Poppy seeds
    3/4 c  Orange juice
    1/4 c  Honey
      2 ea Eggs
    1/4 c  Vegatable Oil
    1/2 c  Bran cereal
 
  Stir together flour, baking powder, salt and seeds.  In large bowl,
  beat together orange juice, honey, eggs and cereal.  Let stand 2 min.
  Add flour mixture, stirring only until well combined.  Spread evenly
  in greased 8.5 x 4.5 x 2" loaf pan.  Bake at 350f about 40 min.  Let
  cool 10 min and remove from pan.  Cool completely before slicing.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Beer Bread
 Categories: Breads
      Yield: 8 servings
 
      3 c  Flour, unsifted
  3 3/4 t  Baking powder
  2 1/4 t  Salt
      1 T  Honey
     12 oz Beer
 
  Grease 9x5x3" loaf pan.  Combine flour, beer, and honey in large bowl,
  stir together until well mixed.  Spread batter in prepared pan.  Bake
  at 350f for 45 min or until browned and a wooden pick comes out
  clean.  Turn out on rack.  Cool before slicing.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Whole Wheat Bread (Machine)
 Categories: Breads
      Yield: 1 servings
 
  2 1/2 t  Yeast, dry
  2 1/4 c  Flour, bread
    3/4 c  Flour, Whole wheat
  1 1/2 t  Salt
  1 1/2 T  Sugar
  1 1/2 T  Milk, dry skim
  4 1/2 t  Shortening or sweet butter
  1 1/4 c  Plus 1 T lukewarm water
 
  Put dry yeast in inner pot. Add all remaining
  ingredients except water. Carefully pour in lukewarm
  water.
  Press the Select button for white bread. Press the
  Start button. (When using the preset timer, refer to
  the instruction manual.)
  After taking out the baked bread from the auto bakery,
  slice it as desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Justin Wilson's Hush Puppies
 Categories: Cajun, Breads
      Yield: 48 servings
 
      2 c  Cornmeal
      1 x  Ground cayenne pepper
      1 c  Plain flour
      2 ea Eggs, beaten
      1 t  Baking powder
      1 c  Buttermilk
      1 t  Salt
      1 c  Green onion, finely chopped
    1/2 t  Soda
      2 T  Bacon drippings, hot
    1/2 c  Parsley, finely chopped
    1/2 t  Garlic powder (to taste)
      1 x  Deep fat for frying
 
  Combine all dry ingredients.  Add eggs, buttermilk, onions,
  and oil or bacon drippings.  Mix well.  Drop in deep hot fat
  by spoonfuls and brown on all sides.
  Now, I said above that this makes 48, I've never counted, so I
  don't know for sure.  But it sure does make a bunch.  The main
  reason why I said 48 is because the program, MenuMaster, won't
  let you past that field unless you tell it something.
  Justin Wilson says, "Hush puppy is an old Southern term that
  originated after the Civil War.  People didn't have enough for
  themselves to eat let alone feed their dogs, so when the old
  hounds started barking from hunger, they would throw pieces of
  fried corn bread to them, yelling, 'Shut up, dog!  Hush puppy!"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: True Garlic Bread
 Categories: Breads, Garlic
      Yield: 6 servings
 
      1 x  Garlic Puree(2 Roasted Head)
    1/4 lb Unsalted Butter, Softened
      2 T  (2 pk) Dry yeast
    1/2 c  Warm Water (115-120 degrees)
  2 1/2 c  Warm Water
      2 T  Kosher Salt
  3 1/4 c  Whole Wheat Flour
  3 1/4 c  Unbleached All Purpose Flour
      1 x  Cornmeal
 
  Cream together the garlic puree and butter.  (This may be done days in
  advance and refrigerated.  Bring to room temperature before using).
  Combine the yeast with 1/2 cup warm water in large bowl.  Stir with a
  fork or small whisk.  Add an additional 2 1/2 cups water.  Add salt.
  Stir in the flour, 1 c at a time, beginning with the whole wheat.
  Use a whisk until the dough becomes stiff, then switch to a wooden
  spoon.  Turn the dough onto a well floured work surface.  Knead
  rhythmically for 10 to 15 minutes, until the dough is smooth,
  springy, nonsticky, and elastic.  Add more flour as you knead if
  necessary.  The dough is ready if you can poke to fingers into it and
  the resulting indentations spring back.  Cover the dough with a cloth
  and let rest while you wash, dry and generously butter the bowl.
  Knead the dough a few more turns, then form it into a ball and place
  it in the bowl.  Turn it to coat with butter.  Cover the bowl and put
  it in a warm, draft-free place until the dough has doubled in bulk,
  about 1 1/2 hours.  It has risen sufficiently when you can gently
  poke a finger into the dough and the hole reamins.  (Don't poke too
  enthusiastically or the dough will collapse.)  When doubled, flour
  your fist and punch the dough down.  Knead it a few times and then
  let it rest. Sprinkle 1 large or 2 small baking sheets with a liberal
  amount of cornmeal.  Divide the dough into 3 equal parts.  While you
  work with 1 piece, keep the other 2 covered.  Flour your work
  surface.  With a rolling pin, roll each piece of dough into a
  rectangle approximately 14-inches long X 7-inches wide.  Spread it
  with softened garlic butter.  Roll the long edge toward the opposite
  long edge, as if you were rolling up a rug. Pinch ends closed.  Place
  loves on the baking sheets.  With a sharp knife or razor blade, slash
  the loves lightly at 2-inch intervals.  Cover with a cloth and place
  in a warm draft-free place to rise until doubled, about 1/2 hour.
  Meanwhile preheat oven to 400 degrees F.  Bake for 35 to 40 minutes
  with a pan of boiling water on the oven floor.  Spray loaves with
  water several times during the baking process.  (This helps the bread
  form a thick crusty shell.)  To test for doneness, rap the loaf with
  your knuckles.  The loaf should sound hollow.  Cool on wire racks,
  but the loaves are delicious eaten warm right out of the oven.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bacon, Cheese, And Tomato Sandwiches
 Categories: Vegetables, Breads
      Yield: 3 servings
 
      3 ea Slices Bacon
      3 ea Slices Rye Bread, Toasted
      2 T  Mayo. or Salad Dressing
    1/2 t  Dried Dill Weed
      1 ea Large Tomato, Sliced
      3 ea Slices Swiss Cheese
 
  Place bacon on microwave rack in glass dish.  Cover loosely and
  microwave until crisp, 2 1/2 to 3 1/2 minutes.
  Spread toast with mayonnaise; sprinkle with dill.  Place toast slices
  on serving plate; top with tomato and cheese slices.  Crumble bacon
  and sprinkle over top.
  Microwave uncovered on high (100%) until cheese begins to melt, 1 to
  1 1/2 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Onion-Cheddar Bread
 Categories: Breads
      Yield: 4 servings
 
  2 1/2 c  Unbleached All-Purpose Flour
      1 c  Whole Wheat Flour
      1 pk Active Dry Yeast
    1/3 c  Warm Water (110-115 Degrees)
    1/2 c  Orange Juice
    1/2 c  Water
      2 T  Butter Or Margarine *
      1 ea Env. Onion Soup Mix
      1 T  Sugar
      1 t  Salt
      5 oz Shredded Cheddar Cheese
      1 x  Melted Butter Or Margarine
 
  *   Butter or margarine should be cut into small pieces.
  ~---------------------------------------------------------------------
  ~--- In medium bowl, combine flours and set aside.
  In large bowl, dissolve yeast in warm water.  Add orange juice, water,
  butter, onion recipe soup mix, sugar, salt, and 2 cups flour mixture.
  Mix until smooth.  Stir in enough of the remaining flour mixture
  until soft dough is formed and it pulls away from the sides of the
  bowl. Turn dough onto lightly floured board, then knead until smooth
  and elastic, about 10 minutes.  Cover and let rise in warm place
  until doubled, about 1 hour.  (Dough is ready if indentation remains
  when touched) Preheat oven to 375 degrees F.  Punch down dough, then
  turn onto lightly floured board.  Press into 10 x 8-inch rectangle;
  top with 1 cup cheese. roll, starting at 8-inch side, jelly-roll
  style; pinch ends to seal.  Place in 9 x 5 x 3-inch loaf pan, seam
  side down.  Brush with melted butter, then top with remaining cheese.
  Bake 45 minutes or until bread sound hollow when tapped.  Remove to
  wire rack and cool completely before slicing. Makes 1 loaf.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Beer Biscuits
 Categories: Breads
      Yield: 4 servings
 
      2 c  Unbleached Flour
      3 t  Baking Powder
      1 t  Salt
    1/4 c  Shortening
    3/4 c  Beer
 
  Preheat Oven to 450 degrees F.  Sift dry ingredients together.  Cut in
  shortening until it has cornmeal consistanch.  Stir in beer, knead
  lightly, roll out to 1/2-inch thickness.  Bake 10 - 12 minutes or
  until golden brown.
  Makes 12 to 15 biscuits.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Tangy Cranberry Bread for bread machine
 Categories: Elec_bread, Breads
      Yield: 8 servings
 
MMMMM------------------------REGULAR LOAF-----------------------------
    3/4 c  Cranberry juice
      2 c  White bread flour
      1 tb Dry milk
      1 t  Salt
      1 tb Butter
    1/4 c  Cranberries, dried
      2 tb Orange marmalade
      1 t  Fast rise yeast  **OR**
      2 t  Active dry yeast

MMMMM-------------------------LARGE LOAF------------------------------
  1 1/4 c  Cranberry juice
      3 c  White bread flour
      2 tb Dry milk
  1 1/2 t  Salt
      2 tb Butter
    1/3 c  Cranberries, dried
      3 tb Orange marmalade
      2 t  Fast rise yeast  **OR**
      3 t  Active dry yeast
 
  Dried cranberries are sometimes called "ruby raisins."
  SUCCESS HINTS:
  Place dried cranberries away from water if baking on delayed time
  cycle. This recipe can be baked with regular or delayed time baking
  cycles CALORIES: 182          PROTEIN: 10%
  CHOLESTEROL: 5.3mg     CARBOHYDRATES: 78%
  SODIUM: 289mg          FAT: 12%
   -- from ELECTRIC BREAD, Innovative Cooking Enterprises, Inc.
      PO Box 240888, Anchorage, Alaska  99524-0888
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Outrageously Oatmeal Bread for bread machine
 Categories: Elec_bread, Breads
      Yield: 8 servings
 
MMMMM------------------------REGULAR LOAF-----------------------------
    3/4 c  Water
      2 c  White bread flour
      1 tb Dry milk
      1 t  Salt
      1 tb Butter
      1 tb Honey
    1/4 c  Rolled oats
      1 t  Fast rise yeast  **OR**
  1 1/2 t  Active dry yeast

MMMMM-------------------------LARGE LOAF------------------------------
  1 1/4 c  Water
      3 c  White bread flour
  1 1/2 tb Dry milk
  1 1/2 t  Salt
      2 tb Butter
      2 tb Honey
    1/2 c  Rolled oats
      2 t  Fast rise yeast  **OR**
      3 t  Active dry yeast
 
  SUCCESS HINTS:
  For added texture, add the oats after the first knead or at the beep
  on the fruit and nut cycle.
  For additional crunch, sprinkle a few oats on top of the loaf after
  the final rise.
  Instant oatmeal doesn't work, but quick-cooking oats do.
  This recipe can be made with the regular, rapid, or delayed time bake
  cycles.
  CALORIES: 166          PROTEIN: 11%
  CHOLESTEROL: 4.87mg    CARBOHYDRATES: 76%
  SODIUM: 265mg          FAT: 13%
   -- from ELECTRIC BREAD, Innovative Cooking Enterprises, Inc.
      PO Box 240888, Anchorage, Alaska  99524-0888
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Baked Cheddar Toast
 Categories: Breads, Cheese, Eggs, Main dish
      Yield: 6 servings
 
      1 c  Heavy Or Whipping Cream
      1 c  Cheddar Cheese; Md, Shredded
    1/2 t  Nutmeg
    1/4 t  White Pepper
      4 ea Eggs; Lg, Well Beaten
     12 ea Bread Slices; White
 
  In the top of a double boiler, combine the cream, cheddar, white
  pepper, and nutmeg.  Stir over hot water until the cheese melts and
  the mixture is well blended.  Remove from the heat and cool to
  lukewarm.  Generously butter a large baking sheet and set aside.  Cut
  the bread slices diagonally and dip each triangle into the cheddar
  mixture.  Place 1/2-inch apart on the baking sheet and bake until
  browned and bubbly, about 15 minutes.  Serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: French Toast Cheddar Sandwiches
 Categories: Breads, Cheese, Eggs, Main dish, Sandwiches
      Yield: 4 servings
 
      2 ea Eggs; Lg
    1/3 c  Milk Or Light Cream
    1/2 t  Salt
      8 ea White Bread; Slices
      1 x  Mustard; Prepared
      4 ea Cheddar Cheese; Thick,Slices
      3 tb Butter
 
  Set out a heavy skillet or cast iron griddle.  Beat the eggs slightly
  in a pie tin or shallow bowl and add the milk or cream and salt, set
  aside. Spread the bread slices out on a flat working surface.  Spread
  one side of four slices of bread lightly with the prepared mustard.
  Top each with a slice of cheddar cheese.  Butter the remaining four
  slices of bread and top each cheese slice with bread, butter side
  down.  Heat the butter in the skillet or on the griddle.  Carefully
  dip each sandwich into the egg mixture, coating both sides.  Allow
  the excess egg mixture to drain back into the bowl.  Dip only as many
  sandwiches as will lie flat in the skillet or griddle.  Cook over low
  heat until browned.  Turn and brown the other sides.  Repeat for the
  remaining sandwiches and if necessary, add more butter to the skillet
  or griddle to prevent sticking.  Or you can place the sandwiches,
  after dipping, on a well greased baking sheet and brown in the oven
  at 450 degrees F. for 8 to 10 minutes.  Serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Stuffed Rolls
 Categories: Breads, Cheese, Main dish, Sandwiches, Vegetables
      Yield: 6 servings
 
     16 oz Cheddar; Sharp, Shredded
      8 oz Green Olives; Stuffed, *
      2 ea Green Bell Peppers; Md
     12 ea French Rolls; Large
      6 oz Tomato Sauce; *
      1 ea Onion; Md.
 
  *    These are approximate sizes.  Recipe called for 1 small jar of
       stuffed olives and 1 can of tomato sauce.  It should be to your
       taste.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  +++ Cut the tops off of the rolls and hollow them out leaving a thin
  shell. Grind all of the ingredients and bread in a meat grinder or
  food processor and stuff back into the rolls.  Place the tops back on
  the rolls and secure with tooth picks.  Bake on an ungreased cookie
  sheet at 350 degrees F. for about 45 minutes.  Serve Hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cheddar Crackers
 Categories: Breads, Crackers, Cheese
      Yield: 6 servings
 
    1/2 c  Butter Or Margarine
  1 1/2 c  Unbleached Flour; Sifted
    1/2 t  Salt
      1 t  Baking Powder
      1 ds Cayenne Pepper
      2 c  Cheddar; Extra Sharp, *
 
  *     The Extra Sharp Cheddar Cheese should be finely grated.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  +++ Stir the dry ingredients into a bowl and then cut in the butter to
  resemble cornmeal.  Blend in the cheddar cheese with a fork until well
  blended.  Mix in the remaining ingredients and shape into 1 1/2 to
  2-inch rolls.  Chill for 30 to 40 minutes in the refrigerator and
  then slice each roll into slices about 1/4-inch thick.  Bake on an
  ungreased cookie sheet at 400 degrees F for about 10 minutes.  Remove
  from cookie sheet and let cool.  Store the cooled crackers in
  airtight containers in a cool place. They will keep for several weeks
  this way and if you freeze them, they will last indefinitely.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cheddar-Olive Bread
 Categories: Breads, Cheese, Vegetables
      Yield: 6 servings
 
      3 c  Cheddar; Sharp, Grated
      3 oz Pimento-StuffedOlives;Sliced
      1 c  Mayonnaise
      1 ea French Bread; Loaf, Unsliced
 
  Mix the cheese, olives, and mayonnaise together.  Spread on the cut
  surface of the French Bread, which has been sliced horizontally.
  Bake at 350 degrees F for 20 to 30 minutes, then slice into thick
  slices and serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chili-Cheese Bread
 Categories: Breads, Vegetables
      Yield: 6 servings
 
      3 c  Monterey Jack Cheese; Grated
      4 oz Chiles; Chopped, *
      1 c  Mayonnaise
      1 ea French Bread; Loaf, Unsliced
 
  *  You can use one can of sweet green chiles or jalapenos that have
  been
     chopped.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  +++ Mix the cheese, peppers, and mayonnaise, blending well.  Spread
  on the cut surface of the French bread, which has been sliced in half
  horizontally. Bake at 350 degrees F for 20 to 30 minutes and cut into
  thick slices and serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cheddar Pancakes
 Categories: Cheese, Quickbreads
      Yield: 6 servings
 
      8 oz Cheddar; Md, Grated
    3/4 c  Dairy Sour Cream
      3 ea Egg Yolks, Lg, Beaten
      2 tb Unbleached Flour; PLUS
      1 t  Unbleached Flour
    3/4 t  Salt
  1 1/2 t  Thyme
    1/2 t  Mustard; Dry
      2 tb Butter
 
  Set out a heavy skillet.  Put the grated Cheddar Cheese in a bowl and
  add the sour cream and egg yolks, mixing well after each addition.
  Add the flour salt thyme and dry mustard, which have been mixed well
  in a separate bowl or cup.  Melt the butter in the skillet over low
  heat and drop the batter by tsp into the skillet.  Cook over medium
  heat until lightly browned on the bottom.  Loosen the edges with a
  spatula, turn and lightly brown the other side.  Serve at once with
  bacon or pork sausage. Makes about 2 dozen 3-inch cakes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cheddar Fans
 Categories: Breads, Cheese, Quickbreads
      Yield: 4 servings
 
      5 oz Cheddar; Sharp, Grated
      2 c  Unbleached Flour; Sifted
      1 tb Baking Powder
      1 t  Salt
    1/2 c  Butter Or Shortening
    1/2 c  Milk
      1 x  Butter; Softened
      1 x  Butter; Melted
 
  Grease the bottoms of 12 muffin pan cups.  Grate the cheese into a
  bowl, if not already grated and set aside.  Sift the flour, baking
  powder and salt into a bowl.  Cut in the shortening with a pastry
  blender or two knives, until the mixture resembles coarse corn meal.
  Make a well in the center of the mixture and add the milk all at
  once.  Stir with a fork until the dough forms a ball.  Gently form
  the dough into a ball and put on a lightly floured surface.  Knead it
  lightly with the fingertips 10 or 15 times.  Roll the dough into a 12
  X 10-inch rectangle about 1/4-inch thick.  Cut into 5 strips and
  spread with the softened butter.  Sprinkle four strips with the
  grated cheddar cheese and stack the four on top of one another and
  top with the fifth strip.  Cut into 12 equal pieces and place on end
  in the muffin cups.  Brush the tops of the rolls with the melted
  butter.  Bake at 450 degrees F. for 10 to 15 minutes or until the
  biscuits are golden brown.  Serve hot with butter. Makes 1 dozen
  Cheddar Fans.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Little Cheddar Biscuits
 Categories: Breads, Cheese, Quickbreads
      Yield: 8 servings
 
      2 c  Unbleached Flour
      1 t  Mustard; Dry
      1 t  Paprika
    1/4 t  Baking Powder
      1 c  Butter; Room Temperature
     10 oz Cheddar; Sharp, Grated
      1 t  Worcestershire Sauce
 
  Combine the flour, dry mustard, paprika and baking powder in a medium
  bowl.  Beat the butter, either by hand or with an electric mixer at
  medium speed, until light and fluffy.  Slowly beat in the cheddar
  cheese and Worcestershire sauce.  Gradually add the flour mixture,
  stirring with a fork,
  until well blended.  On a lightly floured surface, shape the dough
  into a long roll about 1 3/4-inches in diameter.  Wrap in plastic
  wrap or foil. Place on a platter and refrigerate for at least 2
  hours, better overnight. Preheat the oven to 325 degrees F.  Slice
  the dough about 1/3 inch thick. With your hands, roll each slice into
  a ball.  Flatten slightly and place on an ungreased baking sheet
  about 2 inches apart.  Bake 8 minutes in the preheated oven.
  Biscuits will only brown slightly on the bottom.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cheddar Biscuits
 Categories: Breads, Cheese, Quickbreads
      Yield: 8 servings
 
      2 c  Unbleached Flour; Sifted
      4 t  Baking Powder
    1/2 t  Salt
      1 c  Cheddar; Sharp, Grated
    1/4 c  Butter
    2/3 c  Milk
 
  Sift the flour, baking powder, and salt together and mix with the
  grated cheddar cheese.  Cut the butter into the dry ingredients, add
  the milk and mix quickly but thoroughly.  The dough should be soft.
  Turn onto a floured board and knead lightly for a few seconds.  Pat
  to a 3/8-inch thickness and cut.  Bake on a baking sheet in a
  hot-oven (450 degrees F.) about 30 minutes or until lightly browned.
  Serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cheddar Pinwheels
 Categories: Breads, Cheese, Quickbreads
      Yield: 6 servings
 
      2 c  Unbleached Flour; Sifted
    1/2 t  Salt
      1 tb Baking Powder
    1/4 c  Butter
    2/3 c  Milk
      1 c  Cheddar; Extra Sharp, Grated
 
  Sift the flour, salt, and baking powder together in a mixing bowl and
  then cut into the butter.  Add the milk and stir together quickly but
  thoroughly.  Turn out on a floured board and knead for 30 seconds then
  roll out to a 1/8-inch thickness.  Spread with the grated cheese and
  roll up tightly like cinnamon rolls.  Cut into 3/4-inch slices and
  transfer to baking sheets and bake in a moderate oven (375 degrees
  F.) for 20 minutes or until delicately browned.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cheddar Bread Ring
 Categories: Cheese, Breads, Yeast bread
      Yield: 4 servings
 
  2 3/4 c  Bread Flour
      2 tb Sugar; Granulated
      1 pk Active Dry Yeast; OR
      1 tb Active Dry Yeast; Bulk
    3/4 t  Salt
      1 c  Milk
      2 tb Butter
  1 1/2 c  Cheddar; Sharp, Shredded
      1 x  Butter
 
  NOTE:  You can use Unbleached All-Purpose flour in this recipe and up
  to
         3 cups total.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  +++ Combine 1 1/2 cups of the flour, the sugar, undissolved yeast and
  salt thoroughly in a large bowl.  Heat the milk and butter together
  until very warm (115-125 degrees F.).  Gradually add to the dry
  ingredients and beat at medium speed on an electric mixer for 2
  minutes, scraping the bowl occasionally.  Add 1/2 cup of the flour
  and the cheese.  Beat fir 2 minutes on high speed on the mixer,
  scraping the bowl occasionally.  Stir in enough additional flour to
  make a stiff but light dough.  Turn the dough out onto a lightly
  floured surface and knead until smooth and elastic, 5 to 8 minutes.
  Place in a greased bowl, turning once to grease the top.  Cover with
  a dishtowel that has been soaked in hot water and then wrung out
  until almost dry.  Let rise in a warm place until doubled in bulk,
  about 1 hour.  Punch the dough down and turn out on a lightly floured
  surface and shape into a 20-inch rope.  Place seam side down in a
  buttered 6 1/2 cup ring mold, pinching the ends together.  Cover and
  let rise in warm place until nearly doubled in bulk, about 35 to 40
  minutes. Bake in a preheated 350 degree F. oven for 25 to 30 minutes.
  Remove from the ring mold.
  NOTE:  For a softer crust, brush with melted butter while still hot.
  Crust will become crisp when cool if you do not.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Golden Spoon Bread
 Categories: Breads, Cheese, Quickbreads
      Yield: 6 servings
 
     10 oz Cheddar; Sharp, Grated
      2 c  Milk
      4 ea Egg Yolks; Lg
      1 c  Corn Meal; Yellow
    1/4 c  Butter
      1 t  Sugar
    1/2 t  Salt
      4 ea Egg Whites; Lg
 
  Thoroughly grease a 1 1/2-quart casserole dish.  Place the cheddar in
  a small bowl and set aside.  Scald the milk in the top of a double
  boiler. Meanwhile beat the egg yolks until thick and lemon-colored
  then set them aside.  When the milk is scalded, add the corn meal
  very gradually, stirring constantly.  Stir until the mixture thickens
  and becomes smooth. Remove the top of the double boiler from the
  simmering water and gradually add the beaten egg yolks, stirring
  constantly.  Mix in the grated cheese, butter, sugar and salt.  Beat
  the egg whites, in a small bowl, until round peaks are formed.
  Gently spread the beaten egg whites over  the corn meal mixture then
  carefully fold together until just blended.  Turn the mixture into
  the greased casserole dish.  Bake at 375 degrees F. for 35 to 40
  minutes or until a wooden pick or cake tester comes out clean when
  inserted in the center of the dish.  Serve piping hot with butter and
  maple syrup or honey.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cheddar Dumplings
 Categories: Breads, Cheese, Main dish, Quickbreads
      Yield: 4 servings
 
     16 oz Cheddar; Md, Shredded
      2 ea Eggs; Lg
      1 c  Unbleached Flour
      1 t  Salt
      3 qt Boiling Water
    1/2 c  Butter
    1/2 pt Sour Cream

MMMMM-------------------------GARNISHES------------------------------
      1 x  Paprika
      1 x  Parsley
 
  Mash the cheddar cheese and add the eggs mixing well.  Stir in the
  flour and salt.  Drop by TBLS into the rapidly boiling water then
  cover and boil for 15 minutes.  Drain and serve with melted butter
  and sour cream. Sprinkle with chopped parsley or paprika, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Golden Cheddar Corn Bread
 Categories: Breads, Cheese, Side dishes, Quickbreads
      Yield: 6 servings
 
      1 c  Corn Meal; White If Poss.
      1 c  Unbleached Flour
      1 tb Baking Powder
  1 1/2 t  Salt
     10 oz Cheddar; Sharp, Shredded
      1 c  Milk
    1/4 c  Butter, Melted
      1 ea Egg; Lg, Beaten
 
  Combine the dry ingredients and then stir in the cheddar cheese.
  Combine the milk, butter and egg then add them to the dry
  ingredients, mixing until just moistened.  Pour into a greased 8-inch
  square baking pan and bake at 425 degrees F for 35 minutes.  Serve
  hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Quick Cheddar Bread
 Categories: Breads, Cheese, Quickbreads
      Yield: 4 servings
 
  3 3/4 c  Unbleached Flour
      5 t  Baking Powder
    1/2 t  Salt
    1/3 c  Butter
  2 1/2 c  Cheddar; Sharp
  1 1/2 c  Milk
      2 ea Eggs; Lg, Slightly Beaten
 
  Combine the dry ingredients, then cut the butter into the flour until
  the mixture resembles coarse crumbs, then add the cheddar cheese.
  Combine the milk and eggs then add the mixture to the cheddar
  mixture.  Stir until just moistened, then spoon into a greased 9 X
  5-inch loaf pan.  Bake at 375 degrees F.   hour.  Remove from the pan
  immediately and let cool on a wire rack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cheesy Corn Bread
 Categories: Breads, Cheese, Quickbreads
      Yield: 6 servings
 
      1 c  Unbleached Flour
      1 c  Corn Meal; White Or Yellow
      2 tb Sugar
      1 tb Baking Powder
      1 t  Salt
    1/4 t  Mustard; Dry
      2 c  Cheddar; Sharp, Shredded
      1 ea Egg; Lg, Slightly Beaten
      1 c  Milk
    1/4 c  Vegetable Oil
 
  Combine the dry ingredients, then stir in the cheddar cheese.
  Combine the egg with the milk and oil.  Stir into the cheddar
  mixture, mixing until just moistened.  Pour the mixture into a
  greased 9-inch square baking pan.
   Bake at 425 degrees F. for 20 minutes.  Cool slightly and cut into
  squares, then serve warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cheddar Squares
 Categories: Breads, Cheese, Quickbreads, Vegetables
      Yield: 6 servings
 
      2 c  Unbleached Flour
      1 tb Baking Powder
      1 t  Salt
    1/3 c  Butter
      1 c  Cheddar; Sharp, Shredded
    1/2 c  Onion; Chopped
      2 tb Pimento; Chopped
    2/3 c  Milk
 
  Combine the dry ingredients, then cut the butter into the dry mixture
  until it resembles coarse crumbs.  Add the cheddar, onion, and
  pimento, mixing well.  Add the milk, mixing until just moistened.
  Spread the dough in a 9-inch square baking pan and bake at 450
  degrees F. for 25 to 30 minutes or until a wooden pick inserted in
  the center comes out clean. Cool slightly and cut into squares.
  Serve warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cheddar Date Nut Loaf
 Categories: Breads, Cheese, Fruits, Quickbreads
      Yield: 4 servings
 
      8 oz Dates; Finely Chopped
      2 tb Butter
    3/4 c  Water; Boiling
  1 3/4 c  Unbleached Flour; Sifted
    1/4 t  Salt
      1 t  Baking Soda
    1/2 c  Sugar; Granulated
      1 ea Egg; Lg, Well Beaten
      4 oz Cheddar Md, Shredded
      1 c  Walnuts; Chopped
 
  Preheat the oven to 325 degrees F.  Place the dates and butter in a
  small bowl and pour the boiling water over them.  Let stand for 5
  minutes.  Stir the dry ingredients together in a large bowl.  Add the
  date mixture, egg, cheddar and nuts.  Mix until just blended and
  spoon the mixture into a well greased 9 X 5-inch loaf pan.  Let stand
  for 20 minutes.  Bake for 50 to 60 minutes in the preheated oven or
  until a wooden pick inserted in the center of the loaf comes out
  clean.  Turn out onto a rack and cool before slicing.
  NOTE:  The flavor improves is the bread stands overnight before
  serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: No-Knead Cheddar Rolls
 Categories: Breads, Cheese, Yeast bread
      Yield: 8 servings
 
  1 1/2 c  Unbleached Flour; Unsifted
      1 pk Active Dry Yeast; OR
      1 tb Active Dry Yeast; Bulk
      3 tb Sugar
      1 t  Salt
    3/4 c  Milk
    1/2 c  Water
      3 tb Butter
      1 c  Unbleached Flour; Unsifted
      1 c  Cheddar; Sharp, Grated
    1/4 c  Butter
      1 ea Egg Yolk; Lg
      1 tb Milk
 
  Place the grated cheese in a small bowl and cover to prevent drying
  then set aside.  Combine 1 1/2 cups unsifted flour, yeast, sugar, and
  salt in a large mixer bowl, blending thoroughly.  Measure 3/4 c of
  milk, water, and butter into a saucepan and heat until the liquids
  are warm, 115 to 120 degrees F..  Gradually add the liquids to the
  dry ingredients in the mixer bowl, beating for 2 minutes at medium
  speed of the electric mixer, scraping the bowl occasionally.  Add and
  beat in 1 cup of unsifted flour at high speed.  Beat for 2 minutes,
  scraping the bowl occasionally.  Mix in enough additional flour (1/2
  to 1 cup unsifted) to make a soft dough. (Dough will be slightly
  sticky.)  Put the dough into a greased deep bowl. Cover with waxed
  paper and a clean towel and let stand in a warm place until the dough
  has doubled, 45 to 60 minutes.  Generously grease several baking
  sheets.  Melt the butter and set aside.  Punch the dough down wit a
  fist and turn the dough out onto a lightly floured surface.  Divide
  the dough into two equal portions.  Set one portion aside.  Roll the
  dough into a rectangle 16 X 8-inches.  Brush with about one-half of
  the melted butter.  Sprinkle with about one half of the grated
  cheddar cheese.  Cut crosswise into 8 equal portions.  Cut into
  halves lengthwise.  Fold each strip into thirds, lapping each side
  portion over the center third.  Place the rolls on a baking sheet.
  Repeat for the other half of the dough. Beat the egg yolk with the
  tbls of milk, slightly.  Brush the tops of the rolls with the egg
  yolk mixture.  Let rise until doubled, about 30 minutes.  Bake at 425
  degrees F. for about 8 minutes or until rolls are golden brown.
  Serve rolls hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Panhandle Cornbread
 Categories: Breads, Cheese, Quickbreads, Vegetables
      Yield: 4 servings
 
      1 c  Corn Meal; Yellow
      1 tb Baking Powder
      1 c  Cheddar; Sharp, Shredded
      2 ea Eggs; Lg, Beaten
    1/2 c  Vegetable Oil
      1 c  Dairy Sour Cream
      8 oz Corn; Cream Style, 1 Cn
      4 oz Green Chile Peppers; Chopped
 
  Preheat the oven to 400 degrees F. and generously grease a 12 cup
  bundt or 9-inch tube pan; set aside.  In a large bowl, combine the
  cornmeal and baking powder.  Stir in the cheddar.  In a medium bowl,
  beat the eggs, oil, sour cream, corn and chiles together.  Add to the
  cornmeal mixture. Stir until just moistened and then spoon the batter
  into the prepared pan. Bake for 40 to 50 minutes in the preheated
  oven until a wooden pick inserted in the center comes out clean.
  Cool on a rack for 10 minutes then invert over a serving plate.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hearthside Cheddar Bread
 Categories: Breads, Cheese, Fruits, Quickbreads
      Yield: 4 servings
 
  2 1/2 c  Unbleached Flour
    1/2 c  Sugar
      2 t  Baking Powder
      1 t  Salt
    1/2 t  Cinnamon; Ground
    3/4 c  Milk
    1/4 c  Vegetable Oil
      2 ea Eggs; Lg
  1 1/2 c  Apples; Cooking, *
      2 c  Cheddar; Sharp, Shredded
    3/4 c  Walnuts Or Pecans; Chopped
 
  *    Apples should be the cooking type (sour not sweet eating apples).
       They should be peeled, cored, and chopped.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  +++ Preheat the oven to 350 degrees F. and grease and flour a 9 X
  5-inch loaf pan.  In a large bowl, combine the flour, sugar, baking
  powder, salt and cinnamon.  Make a well in the center of the dry
  ingredients and add the milk, oil, and eggs.  Stir until thoroughly
  combined.  Gently stir in the chopped apples, cheddar cheese, and
  nuts.  Bake for 1 hour and 15 minutes in  the preheated oven until
  loaf is browned and sounds hollow when tapped on the bottom.  Cool in
  the pan on a rack for 5 minutes.  Remove from the pan and cool to
  room temperature, on a wire rack, before slicing.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sunrise Popovers
 Categories: Breads, Cheese, Quickbreads
      Yield: 8 servings
 
      4 tb Vegetable Shortening
  1 1/3 c  Unbleached Flour
    1/2 t  Salt
    2/3 c  Milk
    2/3 c  Water
      4 ea Eggs; Lg
    1/2 c  Cheddar; Sharp, Shredded
 
  Preheat the oven to 375 degrees F.  Place eight 6-oz custard cups on a
  large baking sheet.  Spoon 1 1/2 tsp of shortening into the bottom of
  each custard cup and set aside.  Combine the flour and salt in a
  large bowl, then gradually stir in the milk and water until well
  blended.  Beat in the eggs, 1 at a time, beating until smooth after
  each addition.  Fold in the cheddar cheese.  Place the baking sheet
  with the custard cups in the preheated oven for 3 to 5 minutes until
  the shortening melts and the custard cups are hot.  Fill the custard
  cups 1/2 to 2/3rds full with the batter.  Bake for 45 minutes in the
  preheated oven, without opening the oven door until the popovers rise
  and turn golden brown.  If not golden brown after 45 minutes, bake
  for an additional 5 minutes.  Serve piping hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Polka Dot Quick Bread
 Categories: Breads, Cheese, Quickbreads, Fruits
      Yield: 4 servings
 
      2 c  Cranberries; Fresh Or Frozen
      1 c  Milk
      1 ea Egg; Lg, Slightly Beaten
    1/4 c  Butter; Melted
      1 tb Orange Peel; Grated
      2 c  Unbleached Flour
      1 c  Sugar
      1 tb Baking Powder
    1/2 t  Salt
  1 1/2 c  Cheddar; Md, Shredded
    1/2 c  Walnuts; Coarsely Chopped
 
  Preheat the oven to 350 degrees F. then grease a 9 X 5-inch loaf pan;
  set aside.  Cut the cranberries in half and set aside in a small
  bowl.  In a medium bowl, combine the milk, egg, butter, and orange
  peel and set aside. Sift the flour, sugar, baking powder, and salt
  into a large bowl.  Add the halved cranberries, cheese and nuts.
  Toss with a fork to distribute.  Add the milk mixture all at once and
  stir the flour mixture until just moistened.  Turn into the prepared
  loaf pan and bake for 1 hour and 15 minutes in the preheated oven or
  until a wooden pick inserted in the center comes out clean.  Cool in
  the pan on a rack for 10 minutes, then remove from the pan.  Cool to
  room temperature on the wire rack before slicing.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cheddar Braids
 Categories: Breads, Cheese, Yeast bread
      Yield: 8 servings
 
      1 c  Water; Warm, 110-115 Deg. F.
      1 pk Active Dry Yeast; OR
      1 tb Active Dry Yeast; Bulk
  3 1/2 c  Unbleached Flour; *
      1 t  Sugar
  1 1/2 t  Salt
    3/4 c  Butter; Room Temperature
      4 ea Eggs; Lg, Room Temperature
      6 oz Cheddar; Extra Sharp, Diced
      1 ea Egg; Lg
      1 tb Milk
      2 tb Celery Seeds
 
  *    You can use up to 4 1/2 cups of flour in this recipe depending
  on the
       weather.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  +++ Pour the warm water into a warm bowl and add the yeast.  Stir to
  dissolve then let stand until light and puffed, about 5 minutes.  Add
  1 1/2 cups of the flour, sugar and salt.  Beat with an electric mixer
  on the lowest speed for 1 minute.  Beat on medium speed for 2 minutes
  longer.  Add the butter to the yeast mixture and beat for another 1
  minute.  On the lowest speed on the mixer, beat in 1 egg and 1/2 cup
  of flour until well blended, repeating until the 4 eggs are used up
  and enough flour has been added to make a soft sticky dough.
  Continue to beat with the mixer or by hand, until the dough is glossy
  and elastic and pulls away from the side of the bowl.  Stir in the
  cheddar cheese by hand.  Cover and let rise in a warm place free from
  drafts until doubled in bulk, about 2 1/2 to 3 hours. When the dough
  has doubled in bulk, punch down and place in the refrigerator for at
  least 5 hours or better, overnight.  Remove the dough from the
  refrigerator.  Divide in half and cover and refrigerate the second
  ball of dough.  Knead the remaining ball of dough on a lightly
  floured surface until soft and pliable.  Divide the dough into 3
  equal parts and roll each piece into a rope 12 to 16-inches long.
  Braid the ropes, starting in the middle and working toward each end.
  Pinch the ends together so seal them.  Grease a large baking sheet
  and place the finished braid on one side of the sheet.  Repeat with
  the refrigerated dough.  In a small bowl beat the egg and milk
  together.  Brush the braids with the egg mixture and let the braids
  rise in a warm place, free from drafts, until dough in bulk, about 1
  1/2 to 2 hours.  Do not cover.  Midway through the rising time, brush
  with the egg mixture again.  Preheat the oven to 400 degrees F.  When
  fully risen, brush with the egg mixture for a final time and sprinkle
  evenly with the celery seeds.  Bake for 40 minutes in the preheated
  oven until a wooden skewer or pick inserted in the braid comes out
  dry.  Remove from the oven and from the baking sheet.  Cool to room
  temperature, on wire racks, before slicing.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Crusty Cheddar Bread
 Categories: Breads, Cheese, Yeast bread
      Yield: 4 servings
 
      1 pk Active Dry Yeast; OR
      1 tb Active Dry Yeast; Bulk
    1/4 c  Water; Warm, 110-115 Deg. F.
      1 c  Cottage Cheese; *
      1 tb Sugar
  1 1/4 t  Salt
      1 ea Egg; Lg.
  2 1/4 c  Unbleached Flour; Unsifted,*
      1 tb Butter; Room Temperature
      1 c  Cheddar; Sharp, Grated
 
  *  The cottage cheese should be the small curd kind at room
  temperature. ** You can use up to an extra 1/4 cup of flour in this
  recipe depending on
     the weather.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  +++ Sprinkle the yeast over the warm water and let stand 5 minutes.
  Gently stir to completely dissolve.  With an electric mixer, blend
  the softened yeast into the cottage cheese, sugar, salt and egg.  Add
  the flour in 1/2 cup portions to form a stiff but light dough and let
  rise in a warm place until doubled in bulk.  Butter a 1 1/2 quart
  casserole dish and stir the dough down, then add 1 cup of the grated
  cheddar cheese.  Turn into the buttered dish.  Let rise 30 to 40
  minutes longer or until almost doubled in size.  Preheat the oven to
  350 degrees F. and bake for 40 to 50 minutes or until golden brown.
  Brush the top with butter.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Wild Onion Bread
 Categories: Breads
      Yield: 1 servings
 
  1 1/2 oz Package onion soup mix
    3/4 c  Hot water
      1 pk Dry yeast
      2 T  Sugar
      2 T  Warm water
      1 x  Egg
      2 x  Recipies Dry Baking Mix
      1 c  Sourdough Starter
 
  Add soup mix to 3/4 cup hot water;let stand until lukewarm. In a
  separate container, soften yeast and sugar with 2 tablespoons warm
  water.Beat soup mixture and yeast mixture together with egg, 1 cup
  Dry Baking Mix and Sourdough Starter. Stir in remaining Dry Baking
  Mix to make a stiff dough. Place on a floured surface;knead until
  smooth and elastic. Place in a greased bowl, turning to grease top.
  Cover and let rise for 2 hrs. Shape into a round loaf. Place on a
  greased pan, cover and let rise 45 mins. Bake in a 375 Deg. oven for
  35 mins.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Banana Bread
 Categories: Low-cal, Quickbreads
      Yield: 16 servings
 
  1 1/2 c  Flour
  1 1/4 t  Baking Powder
    1/2 t  Baking soda
    1/2 t  Cinnamon
    1/8 t  Salt
      2 x  Slightly beaten Egg Whites
      1 c  Mashed banana
    3/4 c  Sugar
    1/4 c  Cooking oil
 
   In a med mixing bowl stir together flour, baking powder, baking soda,
  cinnamon, and salt.
   In a large mixing bowl stir together egg whites, banana, sugar, and
  oil. Stir flour mixture just till moistened.
   Spray an 8x4x2" loaf pan with nonstick coating. Spread batter in
  prepared pan. Bake in 350 deg F oven for 45-50 minutes or till a
  toothpick inserted near the center comes out clean.
   Cool bread in the pan for 10 minutes. Remove from pan and cool
  thoroughly on a wire rack. For easier slicing, wrap the bread in
  plastic wrap and store overnight. Makes 1 loaf.
  ****************************************************************
  Per serving: 125 calories, 2 g protein, 22 g carbohydrates, 4 g fat,
  0 mg cholesterol, 81 mg sodium, 73 mg potassium.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mexicali Spoon Bread Casserole
 Categories: Breads, Cheese, Hamburger, Main dish, Vegetables
      Yield: 8 servings
 
MMMMM------------------------MEAT MIXTURE-----------------------------
  1 1/2 lb Lean Ground Beef
      1 c  Onion; Chopped, 1 Lg
    1/4 c  Green Bell Pepper; Chopped
      1 ea Clove Garlic; Minced
     15 oz Tomato Sauce; 1 Cn
     12 oz Whole Kernel Corn; 1 Cn
  1 1/2 t  Salt
      1 x  Chili Powder; To Taste
    1/8 t  Pepper
    1/2 c  Ripe Olives; Sliced

MMMMM----------------------CORNMEAL TOPPING---------------------------
  1 1/2 c  Milk
    1/2 c  Yellow Cornmeal
    1/2 t  Salt
    3/4 c  Cheddar Cheese; Shredded
      2 ea Eggs; Lg, Beaten
 
  Heat the oven to 375 degrees F.  Cook and stir the meat, onion, green
  pepper and garlic in a large skillet until the onion is tender and the
  meat is browned.  Drain off the excess fat.  Stir in the tomato sauce,
  UNDRAINED corn, 1 1/2 ts salt, the chili powder, pepper and olives.
  Heat to boiling then reduce the heat and simmer, uncovered, while
  preparing the cornmeal topping.  Mix the milk, cornmeal and 1/2 ts
  salt in a saucepan. Cook and stir over medium heat just until the
  mixture boils.  Remove from the heat and stir in the cheese and eggs.
  Turn the hot meat mixture into an ungreased 2 1/2 to 3-quart
  casserole.  Immediately pour the topping onto the meat mixture.
  Bake, uncovered, until a knife inserted in the topping comes out
  clean, about 40 minutes.  Serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Weixenkeimbrot (Molasses Brown Bread)
 Categories: Breads
      Yield: 4 servings
 
  2 1/2 c  Whole-Wheat Flour
  1 1/2 c  Wheat Germ
    1/3 c  Brown Sugar
    1/2 t  Salt
      1 c  Raisins; Mixed Dark & Light
      2 t  Baking Soda
  1 7/8 c  Buttermilk
    1/3 c  Molasses
 
  Preheat oven to 325 degrees F.  Grease a 9 X 5 X 3-inch pan.  Combine
  flour, wheat germ, brown sugar, salt and raisins in a mixing bowl.
  Mix well.  In a second mixing bowl, mix baking soda, buttermilk and
  molasses, using a wooden spoon.  This misture will start to bubble.
  Immediately mix it into the dry ingredients.  Spoon the batter into
  the greased pan.  Bake at once.  The bread is done when a toothpick
  comes out clean, about 1 hour.  Turn out of the pan and cool on a
  wire rack. Makes 1 loaf.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Dillbrot (Dill Bread)
 Categories: Breads, Cheese/eggs, Vegetables
      Yield: 4 servings
 
      1 pk Yeast; Active Dry
    1/4 c  ;Warm Water(110-120 degrees)
      1 c  Cottage Cheese; Creamed *
      2 T  Sugar
      1 T  Onion; Minced
      1 T  Butter; Melted
      1 ea Egg; Large
      1 t  Salt
      2 t  Dillseed
  2 1/4 c  Flour; Unbleached Or Bread
 
  *  Creamed Cottage Cheese should be heated to lukewarm.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  +++ Dissolve yeast in warm water.  Combine all ingredients in a
  mixing bowl, except add the flour a little at a time (it may take up
  to 2 1/2 cups of flour).  Beat until well mixed and mixture is stiff
  but not heavy. (Standard bread dough feeling).  Cover and let rise in
  a warm place until doubled.  Punch down and put dough in a bread pan,
  or arrange in a round shape on a greased cookie sheet.  Let rise
  again.  Bake for 30 to 45 minutes at 350 degrees F.  While warm,
  bursh loaf with soft butter, sprinkle well with salt.
  Makes 1 loaf.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Roggenbrot (Rye Bread)
 Categories: German, Breads
      Yield: 12 servings
 
      2 pk Yeast; Active Dry
    1/2 c  ;Warm Water(110-120 degrees)
  1 1/2 c  Milk; Lukewarm
      2 T  Sugar
      1 t  Salt
    1/2 c  Molasses
      2 T  Butter
  3 1/4 c  Rye Flour; Unsifted
  2 1/2 c  Bread Flour; Unsifted
 
  Dissolve yeast in warm water.  In a large bowl combine milk, sugar,
  and salt.  Use a mixer to beat in molasses, butter, yeast mixture and
  1 cup of rye flour.  Use a wooden spoon to mix in the remaining rye
  flour.  Add white flour by stirring until the dough is stiff enough
  to knead.  Knead 5 to 10 minutes, adding flour as needed.  If the
  dough sticks to your hands or the board add more flour.  Cover dough
  and let rise 1 1 1/2 hours or until double.  Punch down dough and
  divide to form 2 round loaves.  Let loaves rise on a greased baking
  sheet until double, about 1 1/2 hours. Preheat oven to 375 degrees F.
  Bake for 30 to 35 minutes. Makes 2 round loaves.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Spatzle (Spaetzle Noodles)
 Categories: German, Breads
      Yield: 4 servings
 
      3 c  Flour; Unbleached
      1 t  Salt
    1/4 t  Nutmeg
      4 ea Eggs; Large, Beaten
    1/2 c  ;Water, Or More
    1/4 c  Butter
 
  Sift flour, salt and nutmeg together in a bowl.  Pour eggs and 1/4 cup
  water into middle of flour mixture, beat with a wooden spoon.  Add
  enough water to make the dough slightly sticky, yet keeping it
  elastic and stiff. Using a spaetzle machine or a colander with medium
  holes, press the noodles into a large pot full of boiling salted
  water.  Cook noodles in the water about 5 minutes or until they rise
  to the surface.  Lift noodles out and drain on paper towels.  Brown
  noodles in melted butter over low heat.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Kasespatzle (Spaetzle Cheese Noodles)
 Categories: German, Breads, Cheese/eggs
      Yield: 4 servings
 
      3 T  Butter Or Margarine
      3 ea Onions;Sliced In Small Rings
      3 oz Emmenthaler Cheese; Grated
      1 t  Dry Mustard
      2 c  Spaetzle Noodles
      2 T  Chives; Chopped
 
  Heat butter in frypan, add onions, and brown lightly.  Toss cheese
  with dry mustard.  Add cooked noodles to cooked onions and cheese;
  mix well. Place mixture in an ovenproof casserole.  Bake at 300
  degrees F. for 20 to 30 minutes or until hot and bubbly.  Sprinkle
  top with chopped chives before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cream Biscuits
 Categories: Breads, Londontowne
      Yield: 1 servings
 
      4 c  Flour
      1 t  Salt
      3 t  Cream of tartar
  1 1/2 t  Baking soda
    1/4 c  Butter
      2 c  Cream or "Half and Half"
 
  Sift dry ingredients. Cut in 1/4 cup of butter. Add the cream. Roll
  out on a floured board. Cut with a 2-inch cutter. Bake on an
  ungreased pan in a hot oven of 400 degrees for 12 to 15 minutes or
  until golden brown. Mrs. William C. Edmonston
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sweet Potato Biscuits
 Categories: Breads, Londontowne
      Yield: 1 servings
 
      1 c  Flour
      1 c  Sweet potatos, cooked/mashed
      1 x  Salt
  2 1/2 t  (to 3) baking powder
      3 T  Sugar (or more, to taste)
    1/4 c  Shortening
 
  Sift dry ingredients. Add shortening and potato and mix thoroughly.
  Knead dough; cut with biscuit cutter (you may need more flour, as
  dough is sticky). Bake in 400 degree oven 12 to 15 minutes.
  Mrs Harold T. Cook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Corn Fritters
 Categories: Breads, Londontowne
      Yield: 16 servings
 
  1 1/2 c  Sifted flour
  1 1/2 t  Baking powder
      1 t  Salt
     16 oz Can cream style corn
      1 ea Egg, slightly beaten
      1 c  Corn oil
      1 x  Powdered sugar
 
  Sift together dry ingredients. Mix together corn and egg. Add dry
  ingredients. Stir slowly. Heat oil in large skillet over medium heat.
  Drop batter by tablespoonfuls into hot oil, one layer at a time. Fry
  about 2 minutes on each side until golden brown. Drain on absorbent
  paper, and dust with powdered sugar if desired. Makes 16 fritters.
  Mrs. John P. Elberti
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Warm Springs Fried Bread
 Categories: Breads, Londontowne
      Yield: 6 servings
 
      3 c  Sifted all-purpose flour
      1 T  Butter
      2 t  Baking powder
    3/4 c  (to 1c) Warm milk
      1 t  Salt
      2 T  Melted butter
      1 t  Sugar
      1 x  Fat for deep frying
 
  Combine dry ingredients; cut in butter. Add enough warm milk to make a
  soft dough, easy to handle. Knead on floured board until dough is very
  smooth and soft but elastic. Do not use a lot of extra flour.
  Divide dough into 6-8 balls and brush the tops with melted butter.
  Cover and let stand 30-45 minutes. Pat out each ball into a round, 5
  or 6 inches in diameter and 1/4 inch thick. Fry in deep fat
  (preheated to 365 degrees). Dough should rise immediately to surface.
  Cook until brown on one side, turn, and brown on other side being
  careful to not pierce crust. Drain on absorbent paper and serve hot.
  Mrs. Bernard Mahon
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Frances Cook's Bread & Rolls
 Categories: Breads, Londontowne
      Yield: 24 servings
 
    3/4 c  Milk
      1 ea Fresh cake yeast
    1/4 c  Sugar
      3 T  Shortening
      1 t  Salt
      1 ea Egg
  3 1/2 c  Flour
    1/4 c  Lukewarm water
 
  Scald milk and pour over sugar, shortening, & salt. Let it cool to
  lukewarm while softening yeast in a small bowl with the warm water.
  When soft, add the egg and beat together slightly. Pour the yeast/egg
  mixture into the milk mixture and stir them together.
  The flour may be sifted or poured into the liquid. With a large spoon,
  stir until flour/milk is well mixed. You should have a firm, but not
  stiff dough. Without removing it from the bowl, cover the dough with
  a plate or towel and set aside to rise until double in bulk (about 2
  hrs depending on the temperature in the kitchen). Instead of letting
  the dough rise at this point you may put it in the refrigerator and
  use it later, or the next day. Watch to make sure it doesn't spill
  out of the bowl. If it starts to spill before you're ready to use it,
  punch it back down. Refrigerated dough is easier to handle but takes
  longer to rise.
  BREAD:
  If you want to make bread, dump the dough out of the bowl onto a
  floured surface and with more flour as needed to keep it from
  sticking, knead it until springy and easy to handle. This dough does
  not require a lot of kneading; only enough to make it easy to handle.
  For 2 medium size loaves cut the dough in half and knead/shape each
  into loaves and put into greased baking pans. Allow about 2 hours for
  the dough to double again. Bake in a 375 degree oven until lightly
  browned on top (if uncertain whether or not bread is done, tip out of
  pan and see if bottom is browned too).
  ROLLS:
  To make rolls, work and knead dough until springy and easily handled.
  Roll out with a rolling pin and cut with a biscuit cutter and fold
  over and place on a greased cookie sheet (Parkerhouse rolls), or
  break dough into small pieces, make into little balls and place 3 in
  each section of a greased muffin pan (Cloverleaf rolls).
  SWEET ROLLS:
  For Christmas bread or sweet rolls, roll out dough as for Parkerhouse
  rolls, except trying to make an oblong instead of a round. Spread it
  with raisins and sprinkle with cinnamon and sugar. Dot with butter
  and roll as for a jelly roll. Slice and place on a greased pan or
  make into a circle and make slashes through the dough at intervals.
  Let rise and bake as for loaves. Top with an icing made of
  confectioners' sugar, melted butter, milk, and vanilla or rum
  flavoring and drizzle over the bread or rolls while hot. Decorate
  with nuts or fruits.
  If you want to make a whole wheat bread, use half white and half whole
  wheat flour, and use brown sugar instead of white. The amounts above
  will yield 1 large or 2 medium loaves of bread, or 2 dozen large
  rolls.
  Mrs. Harold T. Cook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Whole Wheat Batter Bread
 Categories: Breads, Londontowne
      Yield: 1 servings
 
      8 c  Whole wheat flour
      4 T  Honey-molasses
      3 T  Wheat germ
  3 1/2 c  Very warm water
      3 T  Soya flour
      3 c  Corn oil
      3 pk Yeast
      2 T  Salt
 
  This recipe is for 2 loaves of bread. If one loaf is desired, use 2
  packages yeast instead of 3 and cut all other ingredients in half.
  Wheat germ and soya flour may be omitted.
  Put flour in oven to warm, at lowest heat. In a VERY large bowl,
  dissolve yeast in 3/4 cup of very warm water. Add honey to yeast.
  Coat loaf pans well with margarine and flour. Add oil, 2-1/2 cups
  warm water, and 2T salt yeast. Add about 4c flour mixture and beat at
  medium speed for 2 minutes. Gradually add more flour, beating well.
  Dough should be sticky - if runny, add more flour. Put in pans,
  smoothing top and making sure dough is pushed into corners. Cover
  with hot, wet towel and let rise in warm place. Check bread in about
  20 minutes and keep checking to be sure dough doesn't rise over lip
  of pan. When dough has risen ALMOST to lip of pan, bake at 450
  degrees for about 40 mins. Remove from pan immediately and cool on
  rack. Mrs. William W. LaViolette
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Corn Lightbread
 Categories: Breads, Londontowne
      Yield: 1 servings
 
      2 c  Cornmeal
      1 c  All purpose flour
    1/2 c  Sugar
      1 t  Baking soda
      1 t  Salt
      2 c  Buttermilk or sour milk
      3 T  Oil or bacon drippings
 
  Combine dry ingredients; blend in milk and oil. Spoon into lightly
  greased 9" X 5" loaf pan. Let stand 10 minutes. Bake at 375 degrees
  for 35-40 mins; let cool 5 mins before removing from pan.
  Mrs. William LaViolette
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pancakes
 Categories: Breads, Londontowne
      Yield: 4 servings
 
      3 c  Flour
      1 T  Sugar
      4 t  Baking powder
      1 t  Salt
      1 ea Egg
      4 T  Shortening
  1 1/4 c  Milk
 
  Sift dry ingredients together twice. Mix with wooden spoon. Add egg,
  shortening, and milk to make a smooth batter. Makes light, thick
  pancakes. Mrs. J. Howard Beard
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Angel Biscuits (no rising necessary)
 Categories: Breads, Londontowne
      Yield: 1 servings
 
      1 ea Cake yeast
      3 t  Baking powder
      2 T  Lukewarm water
      4 T  Sugar
      5 c  Plain flour
      1 t  Salt
      1 t  Soda
      1 c  Shortening
      2 c  Buttermilk
 
  Dissolve yeast in water. Into a bowl, sift flour with other dry
  ingredients. Cut in shortening, add buttermilk, then add yeast
  mixture. Stir until all flour is dampened. Knead on floured board a
  minute, roll to desired thickness, and cut with a biscuit cutter.
  Bake at 400 degrees about 12 minutes. Dough may be kept refrigerated
  and used about a week. Mrs. Leslie M. Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Old Time Cornbread
 Categories: Breads, Londontowne
      Yield: 1 servings
 
      2 ea Eggs
  1 1/2 c  Buttermilk
      1 t  Salt
    3/4 t  Soda
  1 1/2 c  Cornmeal
      3 T  Lard, melted
      1 c  Flour
 
  Beat eggs, milk, and lard together. Add remaining ingredients and mix
  well. Pour into greased 11" X 7" X 2" and bake in hot (400) oven
  about 30 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Miniature French Breakfast Puffs
 Categories: Breads, Londontowne
      Yield: 42 servings
 
    1/3 c  Soft shortening/butter mix
    1/2 c  Sugar
    1/4 t  Nutmeg
      1 ea Egg
    1/2 c  Milk
  1 1/2 c  Sifted flour
    1/3 c  Butter, melted
  1 1/2 t  Baking powder
    1/2 c  Sugar
    1/2 t  Salt
      1 t  Cinnamon
 
  Heat oven to 350 degrees. Grease bottoms of 48 small muffin cups. Mix
  shortening, 1/2 c sugar, and egg thoroughly. Sift together flour,
  baking powder, salt and nutmeg.  Stir flour mixture and milk
  alternately into sugar/shortening mixture. Fill greased muffin cups
  2/3 full. Bake 15 minutes or until golden brown. Dip immediately in
  melted butter, then in mixture of cinnamon/sugar. Serve hot. Makes
  3-1/2 to 4 dozen. Mrs. James Hopkins
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Irish Bread
 Categories: Breads, Londontowne
      Yield: 1 servings
 
    1/4 lb Butter
  2 1/2 t  Baking powder
    1/2 c  Sugar
    1/4 t  Salt
      2 ea Eggs
      1 c  Milk
  2 1/2 c  Flour
      1 c  Raisins
 
  Cream butter and sugar. Mix flour, salt, baking powder, and add to
  butter mixture alternately with milk. Add raisins. Pour into 8" X 8"
  pan. Bake at 350 degrees one hour.
  Mrs. Bernard Mahon
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Yorkshire Pudding
 Categories: Breads, Londontowne
      Yield: 2 servings
 
      2 ea Eggs
  1 1/2 c  Flour
      1 x  Salt, pinch
      1 x  Milk
      2 T  Beef fat
 
  Beat eggs and salt slightly with fork. Add flour gradually, beat, add
  milk a little at a time until smooth. Add more milk to make a batter
  like a rather thin pancake batter.  Let stand 1 hour. Put 2
  tablespoons beef fat in baking pan and heat in oven. Pour batter on
  hot fat. Bake 20 minutes in 425 degree oven. The PERFECT
  accompaniment to Rib Roast! Mrs. William McG. Harlow
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Wheaten Bread (Maddybenny, Irish)
 Categories: Breads
      Yield: 16 servings
 
      3 c  Flour, whole wheat
      1 c  Flour, all purpose
      1 t  Baking Soda
    1/2 t  Salt
    1/2 t  Nutmeg, grated
      2 c  Buttermilk
      1 t  Orange rind, grated
 
  In large bowl, stir together whole wheat and all-purpose flours,
  baking soda, salt and nutmeg.  Make a well in centre; add buttermilk
  and orange rind.  Mix just until dough is soft but not sticky.  Turn
  dough out onto lightly floured surface.  Knead 10 times.  Put dough
  into greased 8 x 4 in (1.5 L) loaf pan.  Bake in 350F (180C) oven 20
  minutes.  Reduce temperature to 300F (150C); bake 25 to 30 minutes
  longer or until a cake tester inserted in centre of loaf comes out
  clean.  Turn out onto wire rack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Soda Bread (Irish whisky soda)
 Categories: Breads
      Yield: 8 servings
 
MMMMM---------------------------BREAD--------------------------------
      4 c  Flour, all purpose
      1 t  Salt
      1 t  Baking Soda
    1/4 c  Butter, chilled
      1 c  Raisins or currants (option)
    1/2 c  Honey, liquid
    1/4 c  Irish Whisky or buttermilk

MMMMM---------------------------GLAZE--------------------------------
      2 t  Irish Whisky
      2    ilk
 
  BREAD:  In large bowl, combine flour, salt and baking soda.  With
  pastry blender or two knives, cut in butter until mixture resembles
  coarse crumbs.  Stir in raisins or currants (if using).  In separate
  bowl, combine buttermilk, honey and whisky.  Add all at once to dry
  ingredients; stir just until no dry spots remain.  Turn dough out onto
  lightly floured surface.  Knead lightly 1 minute (too much handling
  will toughen loaves, while too little will inhibit rising.)  Divide
  dough in half and shape each half into an 8 in (20 cm) round.  Place
  in two greased 8 in (1.2 L) round cake pans.  With floured knife, cut
  a cross 1/2 in deep in each loaf.
  GLAZE:  In small bowl, combine whisky and milk.  Brush loaves with
  glaze.
   Bake in 350F (180C) oven 35 to 40 minutes or until loaves sound
  hollow when tapped on bottoms.  Remove from pans; let cool on wire
  racks.  Cut into wedges.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Poppy Seed Oatmeal Bread
 Categories: Breads
      Yield: 16 servings
 
      1 c  Flour, all purpose
      1 c  Flour, whole wheat
  1 1/4 c  Oatmeal, quick-cooking
      1 T  Baking Powder
    1/4 t  Salt
      2 t  Poppy Seeds
  1 1/2 c  Buttermilk
    1/4 c  Honey, liquid
      1 ea Egg
      1 t  Butter, melted
 
  In large bowl, combine all-purpose and whole wheat flours, oatmeal,
  baking powder, salt and poppy seeds.  In separate bowl, whisk together
  buttermilk, honey and egg.  Add all at once to dry ingredients; mix
  quickly, just until combined.  Spoon batter into greased 8 x 4 in
  (1.5L) loaf pan.  Brush top with melted butter.  Bake in 350F (180C)
  oven 45 to 50 minutes or until cake tester inserted in centre of loaf
  comes out clean.  Let cool 5 minutes in pan.  Turn out onto wire rack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Potato Farls (Irish)
 Categories: Breads, Appetizers
      Yield: 8 servings
 
  1 1/4 lb Potatoes (3 or 4)
      2 T  Butter, melted
      1 c  Flour, all purpose
    1/2 t  Salt
      4 t  Vegetable Oil
 
  Peel and halve potatoes; put in large saucepan with enough water to
  cover.
   Bring to boil; simmer, covered, 20 to 30 minutes, until fork-tender.
  Drain well; return to saucepan over low heat.  Add butter; mash
  potatoes well.  Stir in flour and salt.  Gather mixture into a ball;
  turn onto lightly floured surface.  Knead lightly until smooth.
  Divide dough in half.  Roll out one half into an 8 in. (20 cm)
  circle, about 1/4 in. thick.  Cut into quarters; set aside.  Repeat
  with remaining dough.  In large nonstick skillet, heat half the oil
  over medium-high heat.  Cook dough quarters in batches, 2 minutes on
  each side or until golden brown, adding more oil as necessary.  Serve
  warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bagel Thins, Lo Cal, Lo Salt
 Categories: Appetizers, Breads, Low-cal
      Yield: 20 servings
 
      1 ea Bagel
      2 t  Soft margarine, melted
      1 t  Oregano, dried
 
  Using a very sharp serrated knife, slice bagel into very thin rounds.
  Arrange in single layer on baking sheet; brush with margarine.
  Sprinkle with oregano.  Bake in 350F oven for 12 minutes.  Let cool
  and store in airtight container for up to 1 week.
  Per 1 piece serving: 14 cal; .5g fat, 0 cholesterol, 15 mg salt.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Tomato Brushetta, Lo Cal
 Categories: Appetizers, Breads, Low-cal
      Yield: 4 servings
 
      8 ea Slices Fr or Italian Bread
      2 ea Garlic cloves, halved
      1 t  Olive oil
      2 T  Onion, minced
      1 ea Tomato, diced
      1 pn Oregano,dried
      1 pn Ground Pepper
      2 t  Parmesan cheese, optional
 
  Toast bread. Rub one side of hot toast with cut side of garlic.  Heat
  oil in nonstick skillet over medium-high heat; add onion and cook,
  stirring until tender.  Add tomato, oregano and pepper, stir.  Spoon
  tomato mixture over garlic side of hot toast and serve immediately.
  Alternatively, sprinkle with Parmesan and broil for 1 minute.
  Per serving (2 slices): 105 cal; 2 g fat; 1 mg cholesterol; 190 mg
  salt.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Brown Seed Bread
 Categories: Breads
      Yield: 1 servings
 
      2 c  Flour, all purpose
      1 c  Whole wheat flour
      1 c  Natural bran
      1 c  Quick cooking rolled oats
      2 T  Sesame seeds
      2 T  Poppy seeds
      1 T  Baking powder
  1 1/2 t  Baking soda
      1 t  Salt
    1/4 c  Liquid honey
      2 c  Plain yogurt
 
  In large bowl, combine all-purpose and whole wheat flours, natural
  bran, rolled oats, sesame and poppy seeds, baking powder, baking soda
  and salt; stir in honey. Add enough of the yogurt to make sticky
  dough. Knead lightly in bowl until dough is well blended. Fit dough
  into one greased 9x5 in. (2L) loaf pan.
  Bake in 375F oven for 40 min., or until tester comes out clean.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: APPLESAUCE TEA BREAD
 Categories: Breads
      Yield: 20 servings
 
  2 1/2 c  White flour
      2 t  Baking powder
    1/2 t  Salt
    1/2 c  Sugar
      1 T  Cinnamon
      8 oz Applesauce
      1 ea Egg
      1 c  Skim milk
 
  Mix the dry ingredients together and add the applesauce, then the egg
  and milk.  Pour into nonstick loaf pan and bake at 350F for 50 min.
  Remove and cool.  Cal: 77 (slice); Fat: 1/10g.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Apple Cheese Bread
 Categories: Breads, Quickbreads, Cheese
      Yield: 8 servings
 
    1/2 c  Butter or margarine
    2/3 c  Sugar
      2 x  Eggs
      1 x  Apple, peeled and chopped
    1/2 c  Grated sharp Cheddar cheese
    1/3 c  Chopped Walnuts
      2 c  Flour
      1 t  Baking Powder
    1/2 t  Baking Soda
    1/2 t  Salt
 
  Preheat oven to 350 deg F.
   Cream butter and sugar, beating until light. Beat in eggs, one at a
  time. Stir in apples, cheese and nuts. In separate bowl, combine
  flour, baking powder, baking soda, and salt. Gradually and gently
  stir into apple mixture. Pour into greased loaf pan and bake 1 hour.
   Cool 10 minutes before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Batter Rolls
 Categories: Breads
      Yield: 18 servings
 
      1 t  Granulated sugar
    1/2 c  Warm water
      1 pk Dry yeast
  1 1/2 c  Milk
    1/4 c  Granulated sugar
    1/4 c  Shortening
      2 t  Salt
      2 ea Egg
  3 3/4 c  Flour
 
  Disolve 1 tsp sugar in warm water in lrge bowl.  Sprinkle in yeast.
  let stand 10 minutes, then stir well.  Combine milk, 1/4 cup sugar,
  shortening and salt in saucepan.  Heat until lukewarm and shortening
  is melted.  Stir well.  Add to yeast mixture.  Add 2 3/4 cups flour
  and beat vigorously with wooden spoon or electric mixer until smooth.
  Gradually stir in remaining 1 c flour.  Batter will be soft.  Cover
  with tea towel.  Let rise in warm place until doubled about 1 hour.
  Stir down dough and let stand 10 minutes.  Fill greased muffin cups
  1/2 full.  Let rise until doubled 45 minutes.  Bake at 375 degrees for
  20-25 minutes or until golden.  Turn out of pans immediately. Serve
  warm and cool.  Makes about 18 rolls.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chedder Cheese Casserole Bread
 Categories: Breads
      Yield: 2 servings
 
      1 t  Sugar
      1 c  Warm water
      1 pk Dry yeast
      1 c  Warm milk
      2 T  Butter
      1 ea Egg beaten
      4 c  Flour
      2 c  Shredded sharp chedder
      1 T  Salt
 
  Dissolve sugar in warm water in large mixer bowl.  Sprinkle in yeast.
  Let stand 10 minutes, then stir well.  Stir in warm milk, butter and
  beaten egg.  Combine 2 cups flour, cheese and salt.  Stir well to
  blend.  Add flour cheese mixture and beat with electric mixer on
  medium speed for 5 minutes.  Add remaining flour, beating well with
  wooden spoon.  Cover and let rise in warm place until doubled (about
  45 minutes).  Stir down and turn into two well greased 1 quart
  casseroles.  Let rise until doubled (about 30 minutes).  Bake at 375
  degrees for 30-40 minutes.  Remove from casseroles immediately and
  cool on wire racks.  Makes 2 round loaves.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Citrus Dumplings
 Categories: Citrus, Breads
      Yield: 2 servings
 
    1/2 t  Finely shredded orange peel
    1/2 c  Orange juice
      2 t  Cornstarch
    1/4 t  Ground cinnamon
     11 oz Mandarin orange sect., drain
    1/2 c  Bisquick
      2 T  Sugar
      2 T  Milk
      1 t  Sugar
      1 x  Dash ground cinnamon
 
  In a 1-quart casserole stir together orange juice, cornstarch and 1/4
  t ground cinnamon.  Micro-cook, uncovered, on 100% power for 1 1/2 to
  2 minutes or till thickened and bubbly, stirring every 30 seconds.
  Stir in drained mandarin orange sections and finely shredded orange
  peel. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or
  till mixture is heated through.  Meanwhile for dumplings, stir
  together Bisquick and 2 T sugar.  Add milk, stirring just till
  moistened.  Drop mixture into four mound atop the hot orange mixture.
  Micro-cook, uncovered, at 50% power for 6 to 7 minutes or till
  dumplings are just set. Stir together the 1 t sugar and dash of ground
  cinnamon.  Sprinkle sugar mixture atop dumplings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Molasses Brown Bread
 Categories: Breads
      Yield: 4 servings
 
  2 1/2 c  Whole-wheat flour
  1 1/2 c  Wheat germ
    1/3 c  Brown sugar
    1/2 t  Salt
      1 c  Raisins; mixed dark & light
      2 t  Baking soda
  1 7/8 c  Buttermilk
    1/3 c  Molasses
 
  Preheat oven to 325 degrees F.  Grease a 9 X 5 X 3-inch pan.  Combine
  flour, wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix
  well.  In a second mixing bowl, mix baking soda, buttermilk and
  molasses, using a wooden spoon.  This misture will start to bubble.
  Immediately mix it into the dry ingredients.  Spoon the batter into
  the greased pan.  Bake at once.  The bread is done when a toothpick
  comes out clean, about 1 hour.  Turn out of the pan and cool on a wire
  rack. Makes 1 loaf.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Parmesan Croutons
 Categories: Croutons, Cheese, Breads
      Yield: 2 servings
 
      1 ea Slice whole wheat bread
      1 T  Butter or margarine
      1 T  Grated parmesan cheese
 
  Trim crust from bread.  Cut bread slice into quarters, making squares.
  Diagonally cut each square in to halves, making triangles.  Arrange
  bread triangles in a shallow baking dish or pie plate.  Micro-cook,
  uncovered, on 100% power for 1 to 1 1/2 minutes or till the bread is
  dry.  Remove the bread from the microwave oven.  In a custard cup
  micro-cook butter or margarine, uncovered, on 100% power for 40 to 50
  seconds or till melted. Drizzle over bread triangles.  Sprinkle with
  grated parmesan cheese.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Spaetzle Cheese Noodles
 Categories: German, Breads, Cheese
      Yield: 4 servings
 
      3 T  Butter or margarine
      3 ea Onions;sliced in small rings
      3 oz Emmenthaler cheese; grated
      1 t  Dry mustard
      2 c  Spaetzle noodles
      2 T  Chives; chopped
 
  Heat butter in frypan, add onions, and brown lightly.  Toss cheese
  with dry mustard.  Add cooked noodles to cooked onions and cheese; mix
  well. Place mixture in an ovenproof casserole.  Bake at 300 degrees F.
  for 20 to 30 minutes or until hot and bubbly.  Sprinkle top with
  chopped chives before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sourdough Starter #1
 Categories: Breads
      Yield: 1 servings
 
      2 c  Unbleached Flour
      1 pk Active Dry Yeast
      1 x  Water To Make Thick Batter
 
  Mix Flour with  yeast.  Add enough water to make a thick batter.  Set
  in warm place for 24 hours or until house is filled with a delectable
  yeasty smell.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sourdough Starter #2
 Categories: Breads
      Yield: 1 servings
 
      2 c  Unbleached Flour
      1 x  Water To Make Thick Batter
 
  Mix flour and water to make a thick batter.  Let stand uncovered for
  four or five days, or until it begins working.  This basic recipe
  requires a carefully scalded container.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sourdough Starter #3
 Categories: Breads
      Yield: 1 servings
 
      2 c  Unbleached Flour
      1 x  Warm Milk To Make Thick Bat.
 
  This starter is the same as starter #2 but uses warm Milk instead of
  water. Use the same instructions.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sourdough Starter #4
 Categories: Breads
      Yield: 1 servings
 
      1 x  Unbleached Flour
      1 x  Potato Water
 
  Boil some potatoes for supper, save the potato water, and use it
  lukewarm with enough unbleached flour to make a thick batter. without
  yeast.  This is a good way to make it in camp, where you have no
  yeast available and want fast results.  This is also the way most
  farm girls made it in the olden days.  Let stand a day or so, or
  until it smells right.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sourdough Starter #5
 Categories: Breads
      Yield: 1 servings
 
      4 c  Unbleached Flour
      2 T  Salt
      2 T  Sugar
      4 c  Lukewarm Potato Water
 
  Put all ingredients in a crock or large jar and let stand in a warm
  place uncovered several days.  This is the authors last choice for
  making a starter, but seems to be in all the cookbooks dealing with
  Sourdough Starters.  Use only as a last resort.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sourdough Starter #6
 Categories: Breads
      Yield: 1 servings
 
      1 c  Milk
      1 c  Unbleached Flour
 
  Let milk stand for a day or so in an uncovered container at room
  temperature.  Add flour to milk and let stand for another couple of
  days. When it starts working well and smells right, it is ready to
  use. NOTE:
  All containers for starters not using yeast, must be carefully scalded
  before use.  If you are carless or do not scald them the starter will
  fail.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sourdough Pancakes #1
 Categories: Breads
      Yield: 4 servings
 
    1/2 c  Active Starter
    1/2 c  Pancake Mix
      1 ea Large Egg
      1 T  Cooking Oil
    1/2 c  Milk
    1/2 t  Soda
 
  Mix all ingredients well.  Be careful not to over mix.  Small lumps
  are ok. Lightly grease a hot cast iron griddle.  Drop onto griddle
  with a large spoon while the batter is still rising.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sourdough Pancakes #2
 Categories: Breads
      Yield: 4 servings
 
      1 c  Active Starter
      1 ea Large Egg
      2 T  Cooking Oil
    1/4 c  Instant Or Evaporate Milk
      1 t  Salt
      1 t  Baking Soda
      2 T  Sugar
 
  Mix ingredients together and let the mixture bubble and foam a minute
  or two, then drop on hot griddle in large spoonfuls.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sourdough Pancakes #3
 Categories: Breads
      Yield: 6 servings
 
      2 c  Active Starter
      2 c  Unbleached Flour
      1 t  Baking Soda
      2 ea Large Eggs, Well Beaten
      1 T  Sugar
      1 t  Salt
      1 x  Bacon Fat (2 - 3 T)
 
  Mix well and cook on hot griddle.  Note:  This is good recipe for
  camping. Instead of fresh eggs, you can use 1 T Powdered eggs.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sourdough Pancakes #4
 Categories: Breads
      Yield: 4 servings
 
      1 c  Buttermilk Pancake Mix
    1/2 c  Active Starter
    1/2 c  Milk
      1 ea Large Egg
      1 T  Cooking Oil
    1/2 t  Baking Powder
 
  Mix well and let stand a few moments.  Drop by large spoonsful on hot
  griddle.
  NOTE:
  Berries of all kinds can be added to these recipes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sourdough Pancakes #5
 Categories: Breads
      Yield: 6 servings
 
      3 ea Large Eggs, Well Beaten
      1 c  Sweet Milk
      2 c  Active Starter
  1 3/4 c  Unbleached Flour
      1 t  Baking Soda
      2 t  Baking Powder
  1 1/2 t  Salt
    1/4 c  Sugar
 
  Beat eggs.  Add milk and starter.  Sift together the flour, soda,
  baking powder, salt, and sugar.  Mix together.  Drop onto hot griddle
  by large spoonsful.
  NOTE:
  If ungreased griddle is used add 1/4 c Melted Fat to the above recipe.
  Bacon fat give a great taste.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sourdough French Bread
 Categories: Breads
      Yield: 18 servings
 
      1 pk Active Dry Yeast
    1/4 c  Warm Water (110 to 115 F)
  4 1/2 c  Unbleached Flour, Unsifted
      2 T  Sugar
      2 t  Salt
      1 c  Warm Water
    1/2 c  Milk
      2 T  Vegetable Oil
    1/4 c  Sourdough Starter
 
  Dissolve yeast in warm water.  Add the rest of the ingredients.  Mix
  and knead lightly and return to the bowl to rise until double.  Turn
  out onto floured board and divide dough into two parts.  Shape dough
  parts into oblongs and then roll them up tightly, beginning with one
  side.  Seal the outside edge by pinching and shape into size wanted.
  Place loaves on greased baking sheet and let rise until double again.
  Make diagonal cuts on top of loaves with razor blade or VERY SHARP
  knife and brush lightly water for crisp crust.  Bake at 400 degrees F
  for about 25 minutes, or until brown and done.
  NOTE:
  Makes 2 loaves at 18 slices each.  Also note the the serving sizes in
  all of these recipes is guesstamate.  It all depends on the serving
  size you select.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: The Doctor's Sourdough Bread
 Categories: Breads
      Yield: 18 servings
 
      1 c  Sourdough Starter
      2 c  Warm Water
      2 c  Warm Milk
      1 T  Butter
      1 pk Active Dry Yeast
    1/4 c  Honey
      7 c  Unbleached Flour
    1/4 c  Wheat Germ
      2 T  Sugar
      2 t  Salt
      2 t  Baking Soda
 
  Mix the starter and 2 1/2 Cups of the flour and all the water the
  night before you want to bake. Let stand in warm place overnight.
  Next morning mix in the butter with warm milk and stir in yeast until
  until dissolved.  Add honey and when thoroughly mixed, add 2 more
  cups of flour, and stir in the wheat germ.
  Sprinkle sugar, salt, and baking soda over the mixture.  Gentlypress
  into dough and  mix lightly.  Allow to stand from 30 to 50 minutes
  until mixture is bubbly.  Add enough flour until the dough cleans the
  sides of the bowl. Then place the dough on a lightly floured board
  and kead 100 times or until silky mixture is developed.  Form into 4
  1-lb loaves, place in well-greased loaf pans 9 x 3 size.  Let rise
  until double, about 2 to 3 hours in a warm room.
  Then bake in hot oven, 400 degrees F, for 20 minutes.  Reduce oven
  temp. to 325 degrees F. and bake 20 minutes longer or until
  thoroughly baked. Remove from pans and place loaves on rack to cool.
  Butter tops of loaves to prevent hard crustyness.
  Makes 4 1-lb Loaves
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Honeymoon Sourdoughs
 Categories: Breads
      Yield: 4 servings
 
      1 c  Active Starter
  1 1/4 c  Prepared Biscuit Mix
    1/2 t  Baking Powder
      1 T  Cooking Oil
 
  Mix all ingredients thoroughly and turn out onto a floured board,
  knead lightly and then roll out gently and cut into biscuits.  Brush
  lightly with melted butter or margarine.  Place of greased cookie
  sheet and bake at 450 degrees for about 15 minutes.
  Makes 9 Large biscuits.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Aunt Cora's Biscuits
 Categories: Breads
      Yield: 4 servings
 
  1 1/2 c  Sifted Unbleached Flour
      3 t  Baking Powder
      1 t  Salt
  1 1/2 t  Baking Soda *
      2 T  Sugar
    1/4 c  Shortening, Melted
  1 1/2 c  Sourdough Starter
 
  *   More Baking Soda may be added if the starter if very sour.
  Place flour in bowl, add starter in a well, then add melted
  shortening and dry ingredients. Mix lightly and turn out onto a
  lightly floured board and knead until the consistency of bread dough,
  or of a satiny finish.  Pat or roll out dough to 1/2 inch thickness,
  cut and put on a greased pan.  Coat all sides of biscuits with melted
  butter.  Let rise over boiling water for 1/2 hour.  Bake at 425
  degrees F for 15 to 20 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mary Rogers's Sourdough Biscuits
 Categories: Breads
      Yield: 4 servings
 
    1/2 c  Active Starter
      1 c  Milk
  2 1/2 c  Flour
    1/3 c  Lard or Shortening
      1 T  Sugar
    3/4 t  Salt
      2 t  Baking Powder
    1/2 t  Baking Soda
    1/4 t  Cream Of Tartar
 
  At bedtime make a batter of the half cup of starter, cup of milk, and
  1 cup of the flour.  Let set overnight if the biscuits are wanted for
  breakfast. If wanted for noon, the batter maybe mixed in the morning
  and set in a warm place to rise.  However, unless the weather is real
  warm, it is always all right to let it ferment overnight. It will get
  very light and bubbly. When ready to mix the biscuits, sift together
  the remaining cup and a half of flour and all other dry ingredients
  except the baking soda.  Work in the lard or shortening with your
  fingers or a fork.  Add baking soda dissolved in a little warm water
  to the sponge and then add the flour mixture. Mix into a soft dough.
  Knead lightly a few times to get in shape.  Roll out to about 1/2
  inch thickness or a little thicker,and cut with a biscuit cutter.
  Place close together in a 9 x 13-inch pan, turning to grease tops.
  Cover and set in a warm place to rise for about 45 minutes.  Bake in
  a 375 degree oven for about 30 to 35 minutes.  Leftovers are good
  split and toasted in a sandwich toaster.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sheepherder Bread
 Categories: Breads
      Yield: 18 servings
 
  1 1/2 c  Active Sourdough Starter
      4 c  Unbleached Flour
      2 T  Sugar
      2 T  Shortening, Melted
      1 t  Salt
    1/4 t  Baking Soda
 
  Into a large bowl, sift the dry ingredients, and dig a well in the
  center of the sourdough starter.  Blend the dry mix into the starter
  from the edges with enough flour to knead until smooth and shiny.
  Place in greased bowl and let rise until almost double.  Shape into 2
  loaves and place in greased bread pans.  Bake at 375 degrees F until
  done.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sourdough Pumpernickle
 Categories: Breads
      Yield: 10 servings
 
  1 1/2 c  Active Sourdough Starter
      2 T  Caraway Seeds, Chopped
      2 c  Unsifted Rye Flour
    1/2 c  Boiling Black Coffee
    1/2 c  Molasses
    1/4 c  Dry Skim Milk
      2 t  Salt
      3 T  Melted Shortening
    1/2 c  Whole Milk
  2 3/4 c  Unbleached Flour
      1 pk Active Dry Yeast
 
  Pour boiling coffee over chopped caraway seeds.  Let the mixture cool
  and then add it to the rye flour and starter which have previously
  been mixed well.  Let stand for 4 to 8 hours in a warm place,
  preferabley overnight. Then add the molasses, dry milk, salt,
  shortening,liquid milk, unbleached flour and yeast.  Mix well.  Cover
  the bowl and let rise to double.  Then knead on floured board and
  shape into two round loaves on baking sheet. Let rise until double
  again and bake at 350 degrees for 30 minutes or until done.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bran Date Bread
 Categories: Breads
      Yield: 12 servings
 
  1 1/4 c  Unbleached Flour, Sifted
  1 1/2 t  Baking Powder
      1 t  Salt
    1/2 c  Active Sourdough Starter
    3/4 c  Buttermilk or Sour Milk
      1 c  Finely Chopped Pitted Dates
      1 c  All Bran
      1 t  Grated Lemon Peel (ZestOnly)
      2 ea Large Eggs, Beaten
    1/4 c  Vegetable Oil
    3/4 c  Firmly Packed. Brown Sugar
 
  Sift dry ingredients together. Dust dates with 1 T flour mixture,
  then add to the bowl.  Then add the brown sugar, all bran, and grated
  lemon peel. Combine 3/4 cu buttermilk, 2 beaten eggs, 1/4 cup
  vegetable oil.  Add all once to flour mixture with the sourdough
  starter, stirring until well moistened. Pour into greased or waxpaper
  lined loaf pan about 9 x 5-inches. Bake at 350 degrees for 1 hour.
  Allow to stand 10 minutes in pan and then remove from pan and cool
  until cold.  Wrap in plastic wrap or foil and place in Refrigerator.
  Use cream cheese or home made butter on this bread for an out of this
  world taste.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sourdough Banana Bread
 Categories: Breads
      Yield: 12 servings
 
    1/2 c  Shortening
      1 c  Sugar
      1 ea Large Egg
      1 c  Mashed Bananas
      1 c  Active Sourdough Starter
      2 c  Unbleached Flour
      1 t  Salt
      1 t  Baking Powder
    1/2 t  Baking Soda
    3/4 c  Chopped Walnuts
      1 t  Vanilla OR
      1 t  Grated Orange Peel
 
  Cream together the shortening and sugar, add egg and mix until
  blended. Stir in bananas and sourdough starter.  Add orange peel or
  vanilla.  Stir flour and measure again with salt, baking powder and
  soda.  Add flour mixture and walnuts to the first mixture, stirring
  until just blended. Pour into greased 9 x 5-inch loaf pan.  Bake in
  350 degree oven for 1 hour or until toothpick comes out clean.  Cool
  to cold before slicing.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sourdough Sams
 Categories: Breads
      Yield: 4 servings
 
    1/2 c  Active Sourdough Starter
    1/2 c  Sugar
      2 T  Shortening
      2 c  Unbleached Flour
      1 t  Baking Powder
      1 ea Large Egg
    1/2 t  Nutmeg
    1/4 t  Cinnamon
    1/2 t  Baking Soda
    1/2 t  Salt
    1/3 c  Buttermilk or Sour Milk
 
  Sift dry ingredients, stir into liquid, roll out and cut with regular
  donut cutter.  Then heat some oil in a deep fryer to 390 degrees F
  and fry. Makes about 17 Doughnuts with holes.  Just before serving
  dust with powdered or cinnamon sugar.
  NOTE:
  These doughnuts are virtually greasless.  And if you want you can make
  several batches at a time and freeze.  They keep well and to me taste
  after a while in the freezer.  Take out as many as needed and thaw
  and put sugar on or eat plain.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sourdough Pizza Shells
 Categories: Breads
      Yield: 4 servings
 
      1 c  Sourdough Starter
      1 T  Shortening, Melted
      1 t  Salt
      1 c  Flour
 
  Mix ingredients, working in the flour until you have a soft dough.
  Roll out into a flat shape.  Dash oil over a dough sheet and place
  dough on it. Bake about 5 minutes.  It doesn't take long, so watch
  carefully.  Have pizza sauce and topping ready and make pizza as
  usual.  Then bake as usual.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sourdough Cornbread
 Categories: Breads
      Yield: 4 servings
 
    1/2 c  Active Sourdough Starter
      2 T  Margarine, Melted
    1/2 c  Cornmeal
      1 t  Salt
      1 T  Sugar
    1/2 c  Sour Cream or Yogurt
      2 ea Large Eggs, Stirred
      1 c  Unbleached Flour
    1/2 t  Cream Of Tartar
    1/2 t  Baking Powder
 
  Mix ingredients in the above order, stirring only enough to blend the
  mixture.  Pour into a buttered pan.  Bake in a 375 to 400 degree oven
  for about 15 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sopaipillas
 Categories: Mexican, Breads
      Yield: 12 servings
 
      4 c  Flour
      1 T  Baking powder
      2 t  Sugar
  1 1/2 t  Salt
    1/4 c  Shortening or lard
  1 1/4 c  Water or more if needed
 
  Sift dry ingredients together. Cut in shortening until crumbly. Add
  water and mix until holds together. Knead 10-15 times until dough
  forms a smooth ball. Cover and let set for 20 minutes. Divide dough
  into two parts. Roll dough to 1/8" thickness on lightly floured board.
  Cut into 3" squares or triangles. Do not allow to dry; cover those
  waiting to fried. When ready to fry, turn upside down so that surface
  on bottom while resting is on top when frying. Fry in 3" hot oil until
  golden brown, turning once. Add only a few at a time to maintain
  proper temperature. Drain on paper towels.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sopaipillas 2
 Categories: Mexican, Breads
      Yield: 12 servings
 
      1 pk Active dry yeast
    1/4 c  Warm water
  1 1/2 c  Milk
      3 T  Lard or shortening
  1 1/2 t  Salt
      2 T  Sugar
      4 c  All purpose flour
      1 c  Whole wheat flour
      1 ea Oil
 
  In a large mixing bowl, dissolve yeast in warm water. In another bowl
  combine milk, lard, salt and sugar. Heat to 110 degrees and add to
  dissolved yeast. Beat in 3 cups of the all purpose flour and all of
  the whole wheat flour. Add abut 1/2 c all purpose flour and mix until
  a stiff sticky dough forms. Place dough on a floured board and knead,
  adding more flour as needed, until dough is smooth and nonsticky.
  Place doug in a greased bowl turning over to grease top. Cover and let
  stand at room temp. 1 hour. Punch dough down. The dough may be coverec
  and chilled as long as overnight. Knead dough on alightly floured
  board to expel air. Roll dough out, a portion at a time, to slightly
  less than 1/8" thick. Cut in 2"X 5" rectangles or 3" squares for
  appetizers. Place on lightly floured pans and lightly cover. If you
  work quickly you can let cut sopaipillas stay at room temp up to 5
  min; otherwise, refrigerate them until all are ready to fry. In a deep
  wide frying pan or kettle heat 1 1/2 - 2 inches oil to 350 on a deep
  fat frying thermometer. Fry 2 or 3 at a time. When the bread begins to
  puff, gently push the bread into the hot oil several times to help it
  puff more evenly. Turn several times and cook just until pale gold on
  both sides, 1-2 minutes total. Drain on paper towels. Serve
  immediately or place in a warm oven until all are fried. Or if made
  ahead, cool, cover and chill or freeze. To reheat, bake uncovered in a
  300 oven, turnig once, just until warm, 5-8 min. Do not overheat or
  they will become hard.Makes 2 dozen large sopaipillas or about 4 dozen
  small ones.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pita Bread
 Categories: Breads
      Yield: 14 servings
 
      5 c  bread flour (or more)
      3 T  sugar
      2 t  salt
      2 pk dry yeast
      2 c  water
    1/4 c  oil or shortening
      1 x  Cornmeal
 
  Combine 2 cups flour, sugar, salt and yeast in large bowl of electric
  mixer and blend well. Heat water and oil in small saucepan until very
  warm (120 to 130F). Add warm liquid to flour mixture. Blend at low
  speed until moistened. Beat 3 minutes at medium speed. By hand stir
  in 2 1/2 to 3 cups flour until dough pulls cleanly away from sides of
  bowl. On floured surface knead in 1/2 to 1 cup flour until dough is
  smooth and elastic with blisters under surface, about 10 minutes.
  Place dough in greased bowl, cover loosely with plastic wrap and
  cloth towel. Let rise in warm place until light and doubled in bulk,
  about 1 1/2 hours. Punch down dough, divide in 2 parts, then mold
  into balls. Allow to rest on counter, covered with inverted bowl, 15
  minutes. Divide dough in 14 equal pieces and shape into balls. On
  lightly floured surface, roll each ball into 7-inch circle about
  1/8-inch thick. Place circles about 2 inches apart on
  cornmeal-sprinkled baking sheets. Cover and let rise in warm place
  about 30 minutes. Bake at 450F 8 to 10 minutes, or until edges turn
  light golden brown.
  (C) 1992 The Los Angeles Times
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PINEAPPLE-MACADAMIA NUT BREAD
 Categories: Breads, Hawaiian
      Yield: 18 servings
 
      4 ea Eggs
      1 c  Sugar
    1/2 c  Oil
    3/4 c  Pineapple juice
    1/2 c  Canned crushed pineapple *
      1 tb Baking powder
      3 c  Flour
    1/2 c  Chopped macadamia nuts
 
  *Note: Pineapple should be with juice.
  Combine eggs, sugar, oil, juice and pineapple. Mix well. Sift baking
  powder with flour and mix into pineapple mixture. Fold in nuts. Pour
  into greased waxed-paper-lined 9- x 5-inch loaf pan and bake at 350F
  about 50 minutes. Or fill greased muffin pans 3/4 full and bake 25
  minutes. Makes 1 loaf or 18 muffins
  Created by: Coco Palms, Kauai, Hawaii
  (C) 1992 The Los Angeles Times
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PAPAYA BREAD
 Categories: Hawaiian, Breads
      Yield: 16 servings
 
      1 c  Sugar
    1/2 c  Butter or margarine
      2 ea Eggs
      1 c  Mashed ripe papaya
    1/4 c  Chopped walnuts
    1/2 c  Raisins
  1 1/2 c  Flour
    1/4 t  Baking powder
      1 t  Baking soda
    1/2 t  Salt
    1/2 t  Ground cinnamon
    1/2 t  Ground allspice
    1/2 t  Ground ginger
 
  Cream sugar with butter until light. Add eggs and beat until fluffy.
  Add papaya, nuts and raisins and mix. Sift flour with baking powder,
  soda, salt, cinnamon, allspice and ginger. Add to butter mixture.
  Pour batter into greased waxed-paper-lined 9- x 5-inch loaf pan. Bake
  at 325F about 1 hour 5 minutes. Or fill greased muffin pans 3/4 full
  and bake at 325F 25 minutes.
  Makes 1 loaf or 16 muffins
  Created by: Coco Palms, Kauai
  (C) 1992 The Los Angeles Times
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PINEAPPLE-MACADAMIA NUT BREAD
 Categories: Breads, Hawaiian
      Yield: 18 servings
 
      4 ea Eggs
      1 c  Sugar
    1/2 c  Oil
    3/4 c  Pineapple juice
    1/2 c  Canned crushed pineapple *
      1 tb Baking powder
      3 c  Flour
    1/2 c  Chopped macadamia nuts
 
  *Note: Pineapple should be with juice.
  Combine eggs, sugar, oil, juice and pineapple. Mix well. Sift baking
  powder with flour and mix into pineapple mixture. Fold in nuts. Pour
  into greased waxed-paper-lined 9- x 5-inch loaf pan and bake at 350F
  about 50 minutes. Or fill greased muffin pans 3/4 full and bake 25
  minutes. Makes 1 loaf or 18 muffins
  Created by: Coco Palms, Kauai, Hawaii
  (C) 1992 The Los Angeles Times
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Puff Pastry
 Categories: Misc, Breads, Lesson
      Yield: 1 servings
 
      3 c  All-purpose flour
      1 c  Plain bleached cake flour
  1 1/2 t  Salt
      1 c  Iced water (approximately)
 
  6 1/2    Sticks chilled sweet butter
  Makes about 2 3/4 lbs dough, making a 36- by 12-inch rectangle 1/4"
  thick. To measure flours, scoop dry measure cups into a container and
  sweep off excess with the flat edge of a knife.  Rapidly cut the
  butter into big dice; toss butter and flour together on your work
  surface.  Mixing it rapidly with the flour, flatten the chilled
  butter into lima-bean size. Do it by hand or in an electric mixer
  with a flat beater. (A food processor cuts butter too small.)  If
  butter has softened, chill everything 20 minutes.  Blend in 3/4 cup
  of iced water, lifting and turning, adding droplets more until
  mixture holds together.  A mess! Push, pat and roll dough into a
  rough rectangle; flour the top lightly as necessary.  If it breaks
  too much, sprinkle on drops of water.  It will look quite awful. When
  the rectangle is 18" long, flip one end over onto the middle, then
  the other end, like folding a letter, making 3 layers. Scrape and
  flour work surface.  Turn dough so top flap opens on your right.
  Push, pat and roll it again into a rectangle.  Clean rolling pin and
  flour it lightly; if dough softens, refrigerate at once.  Again fold
  the dough into 3; use a pastry sheet to help.  Again roll it out into
  a rectangle.  To prevent it from sticking, keep dough floured, work
  surface clean.  These rolls and folding into 3 layers are known as
  "turns" -- you now have made 3 turns. Make the fourth turn, shoring
  up the edges with side of rolling pin.  By this time, you have a real
  dough.  Wrap and refrigerate for 45 minutes at least-- to relax it.
  Complete the fifth and sixth turns and it is ready to roll out and
  form. See also "Julia Child's Tips on Puff Pastry" and "Additional
  Info on Puff Pastry".
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Onion Bread For Bread Machine
 Categories: Elec_bread, Breads
      Yield: 8 servings
 
MMMMM------------------------REGULAR LOAF-----------------------------
    3/4 c  Water
      2 c  White bread flour
  1 1/2 tb Dry milk
  1 1/2 tb Brown sugar
      1 t  Salt
      1 tb Butter
    1/4 c  Onions, dried
    1/2 tb Onion paste *
    1/2 t  Black pepper
    1/2 t  Poppy seeds
      1 t  Yeast, fast rise **OR**
      2 t  Yeast, active dry

MMMMM-------------------------LARGE LOAF------------------------------
  1 1/4 c  Water
  3 1/4 c  White bread flour
      2 tb Dry milk
      2 tb Brown sugar
  1 1/2 t  Salt
      2 tb Butter
    1/2 c  Onions, dried
      1 tb Onion paste *
      1 t  Black pepper
      1 t  Poppy seeds
  1 1/2 t  Yeast, fast rise **OR**
      3 t  Yeast, active dry
 
   * If you can't find onion paste in a tube, you may substitute onion
     powder.  Substitute 1/4 ts for the regular loaf and 1/3 ts for the
     large loaf.  Onion salt will not work.
   +++ servings are based on 8 for regular loaf, 12 for large loaf.
  Use dried onion flakes, not fresh.  This recipe can be baked with the
  regular or rapid bake cycles.
  Be sure to follow the instructions for your particular brand of bread
  baking machine.
  CALORIES: 161            PROTEIN: 12%
  CHOLESTEROL: 7.89 mg     CARBOHYDRATES: 75%
  SODIUM: 268 mg           FAT: 13%
   -- from ELECTRIC BREAD, Innovative Cooking Enterprises, Inc.
      PO Box 240888, Anchorage, Alaska  99524-0888
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cherry Yogurt Bread For Bread Machine
 Categories: Elec_bread, Breads
      Yield: 8 servings
 
MMMMM------------------------REGULAR LOAF-----------------------------
    1/2 c  Water
      2 c  White bread flour
    3/4 t  Salt
    1/2 c  Cherries, dried
    1/3 c  Cherry yogurt, low fat
      2 tb Applesauce, unsweetened
      2 t  Brown sugar
  1 1/2 t  Fast rise yeast  ***OR***
      2 t  Active dry yeast

MMMMM-------------------------LARGE LOAF------------------------------
    3/4 c  Water
      3 c  White bread flour
  1 1/4 t  Salt
    3/4 c  Cherries, dried
    1/2 c  Cherry yogurt
    1/4 c  Applesauce, unsweetened
      1 tb Brown sugar
      2 t  Fast rise yeast  ***OR***
      3 t  Active dry yeast
 
  This sweet bread, featuring choice dried Bing cherrys (or any other
  kind), is surprisingly versatile.  You can use it in lieu of raisin
  bread for french toast, or serve it warm with cream cheese and honey
  for a dessert bread.  The applesauce and yogurt contribute a
  refreshing moistness to this light loaf.
    +++ regular loaf yields about 8 slices, large about 12 slices
  SUCCESS HINTS:
  ~-------------
  Use low fat fruited yogurt.
  Add the dry cherries whole.  If you want whole cherries, add them at
  the beep in the fruit/nut cycle.
  This recipe can be used with the regular and rapid bake cycles.
  CALORIES: 130          PROTEIN: 12%
  CHOLESTEROL: 0.3 mg    CARBOHYDRATES: 86%
  SODIUM: 172 mg.        FAT: 2%
    -- from ELECTRIC BREAD, by Innovative Cooking Enterprises
       PO Box 240888, Anchorage, Alaska  99524-0888
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Honey Mustard Bread For Bread Machine
 Categories: Elec_bread, Breads
      Yield: 8 servings
 
MMMMM------------------------REGULAR LOAF-----------------------------
    1/2 c  Water
  1 1/2 c  White bread flour
    1/2 c  Wheat bread flour
      2 t  Dry milk
  2 1/2 tb Honey
    1/2 t  Salt
    1/4 c  Chicken broth, cannd/low slt
  1 2/3 tb Gourmet mustard
      1 t  Chives, dried
      1 t  Fast rise yeast   ***OR***
      2 t  Active dry yeast

MMMMM-------------------------LARGE LOAF------------------------------
    3/4 c  Water
      2 c  White bread flour
      1 c  Wheat bread flour
      1 tb Dry milk
    1/4 c  Honey
      1 t  Salt
    1/2 c  Chicken broth, cannd/low slt
  2 1/2 tb Gourmet mustard
      2 t  Chives, dried
      2 t  Fast rise yeast   ***OR***
      3 t  Active dry yeast
 
  You don't need to love mustard to love this bread.  The mustard adds a
  sublte, secondary flavor.  This bread makes an unforgettable ham
  sandwich, or it can be served warm with baked ham or roast duck.
   +++ 8 slices for regular/12 for large
  SUCCESS HINTS:
  ~-------------
  Grey Poupon Country Dijon Mustard is good in this recipe, but
  experiment with different brands.  DO NOT USE DRY MUSTARD!
  This recipe can be made with the regular and rapid bake cycles.
  CALORIES: 149          PROTEIN: 14%
  CHOLESTEROL: 0.1 mg    CARBOHYDRATES: 82%
  SODIUM: 255 mg         FAT: 4%
    -- from ELECTRIC BREAD, by Innovative Cooking Enterprises, Inc.
       PO Box 240888, Anchorage, Alaska  99524-0888
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Classic White Bread For Bread Machine
 Categories: Elec_bread, Breads
      Yield: 8 servings
 
MMMMM------------------------REGULAR LOAF-----------------------------
    3/4 c  Water
      2 c  White bread flour
      1 tb Dry milk
  1 1/2 tb Sugar
      1 t  Salt
      1 tb Butter
      1 t  Fast rise yeast  ***OR***
  1 1/2 t  Active dry yeast

MMMMM-------------------------LARGE LOAF------------------------------
  1 1/8 c  Water
      3 c  White bread flour
  1 1/2 tb Dry milk
      2 tb Sugar
      2 tb Salt
      2 tb Butter
      2 t  Fast rise yeast  ***OR***
      3 t  Active dry yeast
 
  This is a classic -- plain white bread, but a world away from store
  bought.  This loaf's light-bodied texture makes it the standard for
  sandwich breads or the perfect accompaniement for meals.  Bake it
  while you're still deciding what's for dinner; like most classics,
  it's versatility lies in its simplicity.
     +++  8 slices for regular, 12 slices for large loaf
  SUCCESS HINTS:
  ~-------------
  This makes great low fat croutons.  Lightly butter bread slices,
  cube, and bake at 350 degrees until crisp.
  This recipe can be made with the regular, rapid, or delayed time bake
  cycles.
  CALORIES: 171          PROTEIN: 12%
  CHOLESTEROL: 4.54mg    CARBOHYDRATES: 77%
  SODIUM: 323 mg         FAT: 11%
   -- from ELECTRIC BREAD, by Innovative Cooking Enterprises, Inc.
      PO Box 240888, Anchorage, Alaska  99524-0888
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pizza Pleasure Bread For Bread Machine
 Categories: Elec_bread, Breads
      Yield: 8 servings
 
MMMMM------------------------REGULAR LOAF-----------------------------
    3/4 c  Water
      2 c  White bread flour
      1 tb Dry milk
      1 tb Sugar
      1 t  Salt
      1 tb Butter
    1/3 c  Pepperoni, chopped
    1/4 c  Mozzarella, shredded
      2 t  Parmesan, grated
    1/4 c  Mushrooms, canned & drained
      2 tb Onion flakes
    1/2 t  Garlic powder
    1/2 t  Oregano
      1 t  Fast rise yeast  **OR**
      2 t  Active dry yeast

MMMMM-------------------------LARGE LOAF------------------------------
  1 1/3 c  Water
      3 c  White bread flour
      2 tb Dry milk
      2 tb Sugar
  1 1/2 t  Salt
      2 tb Butter
    1/2 c  Pepperoni, chopped
    1/3 c  Mozzarella, shredded
      1 tb Parmesan, grated
    1/3 c  Mushrooms, canned & drained
    1/4 c  Onion flakes
    3/4 t  Garlic powder
    3/4 t  Oregano
  1 1/2 t  Fast rise yeast  **OR**
  2 1/2 t  Active dry yeast
 
  SUCCESS HINTS:
  Use stick pepperoni and dice into 1/4" chunks
  As with all cheese breads, loaf appearance will be unusual due to the
  moisture of the cheese -- a small price to pay for great taste!
  This bread can be made with the regular and rapid bake cycles.
  CALORIES: 211          PROTEIN: 16%
  CHOLESTEROL: 11.7mg    CARBOHYDRATES: 53%
  SODIUM: 501mg          FAT: 31%
   -- from ELECTRIC BREAD, Innovative Cooking Enterprises, Inc.
      PO Box 240888, Anchorage, Alaska 99524-0888
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Peanut Butter Bread For Machine
 Categories: Elec_bread, Breads
      Yield: 8 servings
 
MMMMM------------------------REGULAR LOAF-----------------------------
    3/4 c  Water
      2 c  White bread flour
  2 1/2 tb Brown sugar
    1/4 t  Salt
    1/3 c  Peanut butter
      1 t  Fast rise yeast  ***OR***
      2 t  Active dry yeast

MMMMM-------------------------LARGE LOAF------------------------------
  1 1/4 c  Water
      3 c  White bread flour
    1/4 c  Brown sugar
    1/2 t  Salt
    1/2 c  Peanut butter
      2 t  Fast rise yeast   **OR**
      3 t  Active dry yeast
 
  Follow basic directions according to your machine.
   Hints:
   ------
  Use your choice of creamy or crunchy quality peanut butter.
  Fill with jam and crimp into fun shapes for a preschool luncheon or
  children's party.
  Excellent toasted with honey/butter drizzled on it.
  This recipe can be made with the regular, rapid, or delayed time bake
  cycles.
  CALORIES: 207          PROTEIN: 13%
  CHOLESTEROL: 0mg       CARBOHYDRATES: 62%
  SODIUM: 143mg          FAT: 25%
    -- from ELECTRIC BREAD, Innovative Cooking Enterprises, Incorporated
       PO Box 240888, Anchorage, Alaska  99524-0888
       ISBN  0-9629831-0-1
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Oatcakes (not Sweet)
 Categories: Breads, Scottish, Mine
      Yield: 1 servings
 
  3 1/2 c  Oats; quick
      1 t  -salt
      2 tb Flour
    1/2 c  Shortening
    1/2 c  -water ,approx.
 
  Combine the oats, salt and flour. Cut in the shortening and add enough
  water to dampen and form a ball. (A food processor does the work in a
  jiffy). Leave to swell for ten minutes. Divide the dough and roll each
  part to 1/8" thickness; slide onto ungreased cookie sheet, indent in
  squares with a pastry wheel or knife. Bake in 350F for about 1/2 hour
  but watch that they don't turn brown.
  Sweet Oatcake: Add 1 cup sugar to recipe.
  Anne's note: That recipe is labelled "Bannock" in the title in
  cookbook but it far more a non sweet oatcake in the tradition of
  Walker's oatcakes (it appears as "oatcakes" in the book's index.
  Source: _More Baking with Schmecks Appeal_)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pictou County Oatcakes
 Categories: Breads, Scottish, Mine
      Yield: 1 servings
 
      2 c  Oatmeal
      1 c  Flour
      1 c  Brown sugar
      1 t  -Salt
    3/4 c  Shortening
    1/4 t  Baking soda
    1/4 c  -boiling water
 
  Combine dry ingredients and cut in shortening. Dissolve baking soda
  in the boiling water and add, continuing to mix with a knife. Mold
  with the hands and shape into a long wedge. Slice off and bake in a
  400F oven for 10 minutes.
  This recipe comes from the county where the Scots first landed in
  Canada (and where my dad was born.)
  To  quote the author, "Our Scottish ancestors used "real" oatmeal when
  they made their favorite oatcakes. However sugar did creep in, as
  indicated by this 75 year old recipe. (The book was published in 1971
  so the recipe would be form the year 1894.)
  Source: _Out of Old Nova Scotia Kitchens_
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Singing Hinnies
 Categories: Breads, Scottish, Breakfast, Mine
      Yield: 1 servings
 
      4 c  Flour
      2 t  Sugar
      1 t  Baking soda
      2 t  Cream of tartar
      1 pn -salt
    1/4 c  Lard
    1/4 c  Margarine
  1 1/4 c  Currants or currants and
      2 tb Milk;or enough to make
 
  :        -sultanas mixed
  :        -stiff dough
  These are hotcakes from the isle of Cape Breton in Nova Scotia.
  Mix flour, sugar, baking soda, cream of tartar and salt then rub in
  lard (I would use shortening) and margarine. Add currants and milk to
  make dough stiff enough to roll 3/4" thick. Cut into thick rounds and
  bake on greased griddle or lightly greased electric pan set on low,
  until brown. Turn and cook on the other side. Split and spread with
  butter and jam. Source: _More Baking with Schmecks Appeal_
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cape Breton Scones
 Categories: Breads, Scottish, Mine
      Yield: 1 servings
 
      2 c  Flour
      2 tb Sugar
      1 tb Baking powder
      1 t  -salt
    1/4 t  Basking soda
      1 c  Raisins or currants
    1/2 c  Sour cream
    1/4 c  Oil
      3 tb Milk
 
      1    Egg;slightly beaten
  Sift together dry ingredients and stir in the raisins. Blend the
  remaining ingredients and stir in the flour mixture until the dough
  is all together. Toss on a lightly floured surface until no longer
  sticky. Knead a few times. Divide the dough in half then pat each
  ball of dough into a 6 " circle with the top slightly rounded. Brush
  the tops with milk and sprinkle with sugar. Cut each circle into 6
  wedges. Place 2 inches apart on a cookie sheet. Bake at 425F for 10
  to 12 minutes or till golden. Serve hot with butter and jam or
  flavoured butter or honey. Source: _More Baking with Schmecks Appeal_
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PUMPERNICKEL BREAD
 Categories: Breads, Kump
      Yield: 4 servings
 
    2/3 oz Compressed yeast; -=OR=-
      1    -Envelope Dry Yeast
      1 pt Water
      1 oz Bread crumbs
      2 oz Wheat germ
     10 oz Whole wheat flour
      1 lb Bread flour
    1/2 oz Salt
      1 oz Caramel
           -=OR=- Bitter chocolate
           -=OR=- cocoa mixed w/ water
    1/2 pt Rye starter

MMMMM------------------------RYE STARTER-----------------------------
      1 pt Water
      1 lb Rye flour
      3 oz All-purpose flour
 
  DISPERSE YEAST in warm water. Combine bread crumbs, wheat germ and
  flours and form a well. Add salt, caramel and yeast mixture along
  with starter. Form dough, adding more bread flour if necessary to
  give a moderately firm texture. Knead for 8-to-10 minutes until
  smooth and elastic, and place in a lightly oiled bowl. Cover and let
  rise until doubled. Deflate the dough, divide into 4 pieces and form
  into oval shapes. Cover with buttered plastic wrap and allow to
  double, about 45 minutes. Preheat oven to 425F. Slash tops of loaves
  with a razor blade and bake for 30-to-45 minutes.
  
  Makes 4 Loaves
  
  FOR THE RYE STARTER: Mix water and rye flour and let sit all day. In
  the evening, add 3 ounces all-purpose flour.
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SOUR CREAM WAFFLES
 Categories: Breads, Breakfast, California, Kump
      Yield: 4 servings
 
      2 c  All-purpose flour
  2 1/2 ts Baking powder
    3/4 ts Baking soda
    1/2 ts Salt
      1 tb Sugar; plus
  1 1/2 ts Sugar
      4    Eggs; separated
      1 c  Sour cream
  1 1/2 c  Milk
    3/4 c  Sweet Butter; melted, plus
      2 tb Sweet Butter; melted
           -=OR=- Oil instead of butter
 
  SIFT TOGETHER ALL DRY INGREDIENTS. In a separate bowl, beat together
  the egg yolks, sour cream, milk and melted butter (or oil). Add to
  the dry mix. Mix together thoroughly. Beat egg whites until stiff,
  and fold in completely. Bake in preheated waffle iron.
  
  This delicious waffle recipe comes from Margaret Fox, who prepares
  wonderful breakfasts at her restaurant, Cafe Beaujolais, in Mendocino,
  Calif.
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CORNBREAD
 Categories: Breads, Madison
      Yield: 6 servings
 
      1 c  White flour
      1 c  Corn flour or fine cornmeal
      2 tb Sugar
  2 1/2 ts Baking powder
    1/2 ts Salt
      2    Eggs
      1 c  Milk
      2 tb Melted butter
 
  This batter can also be baked in muffin cups as well as in a loaf pan.
  Either way, it's good.
  
  PREHEAT OVEN TO 400F. Combine the white flour, corn flour or cornmeal,
  sugar, baking powder and salt. In a separate bowl, beat the eggs;
  then stir in the milk and the butter. Pour the wet ingredients into
  the dry ones and stir just enough to combine, in about 15-or-16
  strokes. Overmixing causes the cornbread to be tough. Pour into a
  buttered baking pan and bake until the cornbread is firm and a
  toothpick comes out clean, about 30 minutes.
  
  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: FOOD PROCESSOR WALNUT BREAD
 Categories: Breads, Processor, Mandel
      Yield: 1 servings
 
      1 pk Active dry yeast
    1/4 c  Light brown sugar, packed
      1 c  Warm water (105F-to-115F)
      3 c  Bread flour
    1/2 c  Whole wheat flour
      1 ts Salt
      3 tb Walnut or vegetable oil
  1 1/2 c  Walnut pieces; toasted

MMMMM---------------------FOR GLAZE, COMBINE--------------------------
      1 lg Egg; frothed with fork
    1/2 ts Salt
 
  STIR YEAST AND SUGAR into warm water; let stand until foamy, about 5
  minutes. Put both flours, salt and oil into food processor work bowl
  fitted with metal blade. Turn processor on to combine mixture. With
  processor running, slowly add yeast mixture. Mix until dough cleans
  sides of bowl. If dough is too sticky, add more flour by the
  tablespoon, working it in before adding more. If dough is too dry and
  crumbly, add more water by the teaspoon, working it in before adding
  more. Once desired consistency is reached, process dough until well
  kneaded, uniformly supple and elastic, about 40 seconds. Add walnut
  pieces and process for 10 seconds. Remove blade. Then remove dough
  from bowl and press all loose walnuts into it. Transfer dough to
  large plastic bag, squeeze out air and seal at top. Place dough in
  bowl. Let rise in warm spot until doubled, about 1 hour. Oil baking
  sheet. Punch dough down and shape into smooth ball. Place round side
  up on baking sheet. Cover loosely with oiled plastic. Let rise in
  warm spot until doubled, about 1 hour. 15 minutes before baking,
  preheat oven to 400F, with rack in center of oven. When loaf has
  doubled, slash loaf for surface design. Lightly brush with glaze.
  Bake until loaf is deeply browned and sounds hollow when rapped on
  the bottom, about 35 minutes. Immediately remove from pan to cool on
  rack.
  
  NOTE: (To toast nuts, spread single layer on jelly roll pan and bake
  in 350F oven until fragrant and toasted, 8-to-10 minutes, watching
  carefully to avoid burning)
  
  Makes 1 Loaf
  
  ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Dumplings
 Categories: Breads, Dumplings, T
      Yield: 6 servings
 
      1 c  Flour
    1/2 c  Suet, ground (very cold)
           Salt and pepper to taste
    1/4 c  Parsley, chopped, fresh
      2 ts Baking powder
           Cold water
 
  Combine flour, suet, salt and pepper, parsley and baking powder in
  small bowl and mix. Add enough cold water just to pull together into
  a soft dough with your hands. Do not knead or squeeze the dough.
  Divide into 6-8 portions and drop onto top of gently boiling cooking
  liquid (from meat cooking, for example).
  
  Replace lid tightly; cook 20 minutes more at a medium boil. DO NOT
  RAISE LID. Serve with meat.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BAKING POWDER BISCUITS
 Categories: Breads, Roberts
      Yield: 16 servings
 
      2 c  All-purpose flour
      1 tb Double acting baking powder
    1/2 ts Salt
    1/4 c  Unsalted butter
           -=OR=- Shortening
    3/4 c  Buttermilk
 
  COMBINE FLOUR, baking powder, salt and butter in a mixer and mix until
  crumbly. Add the buttermilk and mix until the dough holds together.
  Do not over-mix. Turn out on a floured surface and roll the dough out
  to a 3/4-inch thickness. Cut into rounds or squares. Place fairly
  close together on an ungreased cookie sheet and bake in preheated
  450F oven for 12 to 15 minutes.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cranberry Bread
 Categories: Breads
      Yield: 1 servings
 
      2 c  Flour
    1/2 c  Sugar
      1 tb Baking powder
    1/2 ts Salt
    2/3 c  Orange juice
      2    Eggs
      3 tb Butter
    1/2 c  Walnuts, chopped
  1 1/4 c  Cranberries
      2 ts Orange rind, grated
 
    1. Preheat oven to 350F. Grease an 8x4x3 inch bread pan.
    2. Sift flour, sugar, baking powder and salt into a mixing bowl.
    3. Make a well in the middle of the sifted mixture and pour in
  orange juice, slightly beaten eggs and melted butter. Mix well
  without over- mixing. Fold in chopped walnuts, cranberries and orange
  rind.
    4. Pour batter into the prepared pan and set on the middle rack of
  the oven. Bake for 45 to 50 minutes, or until a knife, inserted in
  the center comes out clean.
    5. Remove bread from the oven and cool in the pan for 10 minutes.
  After 10 minutes, remove bread from pan and allow to cool completely
  on rack. Wrap and put away for 1 to 2 days before serving.   1 loaf
                                  =The Silver Palate Cookbook=
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GOUGERES (CHEESE PUFFS)
 Categories: Appetizers, Breads, Misc, Cheese/eggs, Kump
      Yield: 12 servings
 
      1 c  Water
    1/2 c  Butter
    1/2 ts Salt
    1/4 ts Pepper
      1 c  Sifted flour
      4    Eggs
      4 oz Grated Gruyere cheese
      2 tb Dijon mustard
 
  The easiest and most consistent way to form the gougeres is to pipe
  out small rounds using a pastry bag fitted with a 1/2-inch plain tip.
  Lacking this, you could also use 2 teaspoons.
  
  PREHEAT OVEN TO 425F. Place the water, butter, salt and pepper in a
  small saucepan and bring to a boil. Immediately remove from the heat
  (do not allow it to boil for any length of time) and add the flour
  all at once. Stir with a wooden spoon until a ball forms. Return to
  medium heat to dry the paste. Flatten the paste on the bottom of the
  pan, bring it up to the side of the pan nearest you, then flop it
  over to the opposite side of the pan. Continue until butter starts
  oozing out in bubbles, about 5 minutes. When pinched, the paste
  should not stick to your fingers. Remove from the heat and wait 5
  minutes until slightly cooled, then beat in the eggs one at a time,
  waiting until each is incorporated before adding the next. Add the
  cheese and mustard. Butter a baking sheet, then rinse under cold
  water, or place parchment paper on the baking sheet. Pipe out small
  dots, about 1/2-inch in diameter, leaving enough room for them to
  triple in size. Brush with beaten egg or milk, sprinkle with more
  cheese, and bake for 15 minutes. Lower the heat to 400F, open the
  oven door briefly to let the steam escape and then bake for an
  additional 10 minutes. Cool on a rack. Gougeres freeze well.
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: JO GOLDENBERG'S BAGELS
 Categories: Breads, Kump
      Yield: 12 servings
 
    3/4 pt Warm water
      2    Envelopes dry yeast
  1 1/2 oz Sugar
    1/2 oz Salt
  3 1/2 c  Bread flour
      2 qt Boiling water
      1 tb Sugar
      1    Egg white; beaten
           Salt; -=OR=-
           -Sesame, Poppy -=OR=-
           -Caraway seeds
           - (optional)
 
  This is the bagel recipe taught at the New York Cooking School.
  
  PREHEAT OVEN TO 450F. Mix yeast, 1 1/2 ounces sugar and warm water.
  Let stand 2-or-3 minutes. Mix 2 cups flour and the salt and add to
  the yeast mixture. Add remaining 1 1/2 cups flour. Knead for 5
  minutes, adding flour if dough sticks to the table. Bagel dough
  should be firm. Place dough in a clean, greased bowl. Cover and let
  rise until double. Bring water to a boil and add 1 tablespoon sugar.
  Divide dough into 12 pieces and shape each into a ball. Allow the
  dough to relax 3-to-4 minutes. Flatten with your palm. With your
  thumb, press deep into the center of the bagel and tear open with
  your fingers. Pull the hole open. Place bagels on a sheet and cover
  for about 10 minutes. Put 2-or-3 bagels at a time into simmering
  water for about 45 seconds, turning once. Drain and place on greased
  baking sheets. Brush with beaten egg white and sprinkle with salt,
  sesame, poppy or caraway seeds. Bake for 35 minutes, turning over
  when bagels are light brown. Bagels are done when they are brown and
  shiny. Cool on a rack.
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ONION RYE BREAD
 Categories: Breads, Kump
      Yield: 3 servings
 
MMMMM---------------------------SPONGE--------------------------------
  1 1/3 oz Cake yeast;-=OR=-
      2    Envelopes dry yeast
      4 fl Lukewarm water
      4 oz Bread flour

MMMMM---------------------------DOUGH--------------------------------
      1 lb Rye flour
      1 lb Bread flour
    1/2 oz Salt
      1 pt Lukewarm water
      1 oz Oil
      8 oz Chopped onion
 
  This is a recipe for onion rye bread that is used at the New York
  Cooking School. You should be able to adapt it for baking in a
  casserole.
  
  FOR THE SPONGE, whisk yeast into water to disperse and stir into flour
  until smooth. Cover and let rest for 30 minutes. FOR THE DOUGH,
  combine flours and form a well, placing salt and sponge inside. Mix
  to form dough. Knead 8-10 minutes until smooth and elastic. Place in
  a lightly oiled bowl, cover and let rise until doubled. Saute onion
  in oil until lightly browned. Blot off all excess oil. Deflate dough
  by pressing out with your hands. Gently knead in onions and allow to
  rest for 10 minutes. Divide dough into 3 pieces, place in greased
  casseroles, and make 3 slashes in the top of each loaf. Cover with
  oiled plastic wrap and allow to rise until doubled. Bake at 425F for
  20 minutes.
  
  Makes 3 Loaves
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PARKER HOUSE ROLLS
 Categories: Breads, Kump
      Yield: 12 servings
 
    1/2 pk Dry yeast
      1 tb Sugar
    1/4 c  Warm water
    3/4 c  Milk; scalded
           -and cooled to lukewarm
      1 ts Salt
    1/4 c  Unsalted butter; melted
      3 c  All-purpose flour, (approx.)
 
  COMBINE YEAST, 1/2 the sugar, and the water in the large bowl of an
  electric mixer. Let stand until bubbly, about 5 minutes. Add the
  milk, the remaining sugar, salt and 1/2 the butter. On low speed, add
  3/4 cup flour. Beat at medium speed for 3 minutes. On low speed, add
  the remaining flour, 1/2 cup at a time, until a soft dough is formed.
  Turn out on a lightly floured board and knead, adding more flour, if
  necessary, until smooth and elastic,  8-to-10 minutes. Transfer to a
  lightly buttered bowl, turning to coat the dough. Cover and let stand
  in a warm place until doubled in volume, about 1 hour. Punch down the
  dough and turn out on a floured board. Let rest for 5 minutes. Roll
  out the dough 1/2-inch thick and cut into 3-inch rounds. Make a
  crease at the middle of each round with the back of a knife. Brush
  lightly with the remaining butter. Fold the dough over and gently
  press the edges together. Place the rolls 2 inches apart on ungreased
  baking sheets. Cover with flour-rubbed dish towels and let rise in a
  warm place for 35 minutes. Preheat oven to 425F. Bake until golden
  brown, 12-to-15 minutes.
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Golden Garlic Bread
 Categories: Breads, Carnation
      Yield: 12 servings
 
      2    Loaves french bread; about
           - 12 inches long
      3    Cloves garlic; minced
      1 oz Butter
      1 c  Chef-Mate Golden Cheese
           - Sauce
 
  1.  Slice french bread lengthwise and place cut side on sheet pan. 2.
  Saute garlic in butter. Combine with cheese sauce. 3. Spread 2 ounces
  garlic-cheese sauce mixture over cut surface of bread. 4. Cover with
  foil. Bake in preheated 350F oven 15 minutes. Remove cove and bake
  for an additional 5 minutees or until cheese is bubbly. 5. Slice and
  serve warm.
  
  Makes 12 servings of 2 pieces per serving.
  
  Source: Carnation Company
  
   --
   ------- Recipe via Meal-Master (tm) v7.01
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CROISSANTS
 Categories: Breads, Roberts
      Yield: 12 servings
 
      1 c  Milk
      1 tb Butter
      1 tb Sugar
      1 ts Salt
      1 pk Dry yeast
    1/4 c  Warm water
  2 1/2 c  Unbleached flour
      1 c  Butter; cold
 
  COMBINE MILK, first amount of butter, sugar and salt in a small pot
  and bring to a boil over high heat. Immediately remove from the heat
  and let stand to room temperature. In the meantime, dissolve the
  yeast in the water and add it to the milk. Place the liquid in a
  mixer and add the flour. Using the dough hook, mix until the dough is
  elastic. It will be sticky. Place in a bowl, cover and let rise until
  double in bulk, about 1 1/2 hours. Place in refrigerator and chill
  for 30 minutes. Meanwhile, soften the remaining cold butter by
  pounding with a rolling pin. Roll the dough on a floured board to
  form a 1/4-inch thick rectangle. Spread the butter over 2/3 of the
  rectangle closest to you. Fold the unbuttered third over the center
  third. Then fold the bottom 1/3 over the doubled portion. Swing the
  dough around a quarter turn, that is, bring east to south. Roll it
  again into a 1/4-inch thick oblong. Fold again in thirds. Cover the
  dough and place in the refrigerator for 2 hours. When the dough is
  chilled, remove from the refrigerator and repeat the folding and
  turning twice more. Then roll the dough to 1/4-inch thickness again.
  Cut the dough into 3-inch squares and cut the squares on the bias to
  form two triangles. Roll each triangle beginning with the wide side,
  then shape the rolls into crescents. Chill for 30 minutes in the
  refrigerator before baking. Preheat oven to 400F. Bake for 10
  minutes. Reduce heat to 350F and continue to bake another 15 minutes.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BUTTERMILK WAFFLES
 Categories: Breads, Breakfast, Roberts
      Yield: 4 servings
 
MMMMM---------------------BUTTERMILK WAFFLES--------------------------
      2 c  Flour
      2 ts Baking powder
      1 tb Sugar
    1/2 ts Salt
    1/2 c  Chopped cashews
      2    Eggs
  1 3/4 c  Buttermilk
      4 tb Melted butter
      2    Egg whites

MMMMM---------------------BLUEBERRY TOPPING--------------------------
      3 tb Sugar
      2 tb Lemon juice
      3 tb Water
      1 pt Blueberries
 
  COMBINE FLOUR, BAKING POWDER, sugar, salt and cashews in a mixer. Add
  the eggs and buttermilk and mix at medium speed until smooth. Add the
  melted butter and mix until incorporated. In another bowl, beat the
  egg whites until stiff and fold into the batter. Heat your waffle
  iron and cook your waffles as usual.
  
  BLUEBERRY TOPPING: COMBINE THE SUGAR, LEMON AND WATER in a 1 quart
  pot and cook over medium heat until the sugar melts. Pour in the
  blueberries and cook, stirring, for 1 minute. Pour into a bowl and
  let cool before serving.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hush Puppies
 Categories: Breads, Snacks, Southern
      Yield: 1 servings
 
      1    Egg; beaten
    1/2 c  Buttermilk or sour milk
    1/4 c  Green onion; sliced
      1 c  Corn meal
    1/4 c  Flour
      2 ts Sugar
    3/4 ts Baking powder
    1/4 ts Baking soda
    1/4 ts -Salt
           -Oil for deep frying
 
  In a bowl, stir together egg, buttermilk or sour milk, and onion. In
  another bowl, combine corn meal, flour, sugar, baking powder, baking
  soda, and 1/4 t. salt.  Add egg mixture to corn meal mixture; stir
  just till moistened.  Drop batter by tablespoons into deep hot fat
  (375). Fry about 1 minute or till golden, turning once.  Drain on
  paper towels. Makes 14 to 18 hush puppies. Variation: Confetti Hush
  Puppies Prepare as above, except add 2 T. diced pimiento and 2 T.
  snipped parsley to egg mixture. Add 1/8 t. garlic powder to corn meal
  mixture. Source: Kim Herron, Stanton, Va. R-Cuisine
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Red-Chili Biscuits
 Categories: Breads
      Yield: 12 servings
 
      2 c  All-purpose flour
      1 tb Sugar
      1 tb Baking powder
      1 ts Salt
    1/3 c  Lard or shortening
      1 tb Chili powder
    1/2 c  Shredded cheddar cheese
  1 1/2 c  Sourdough Starter
 
  Mix up the flour, sugar, baking powder, and salt.  Then cut in the
  lard until it looks like fine meal.  Now throw in the chili powder,
  cheese, and Sourdough Starter.  Mix until flour is moistened.  Place
  mixture on a floured surface.  Knead lightly and pat to 1/2-inch
  thick.  Cut with a 2 1/2-inch cutter.  Put biscuits in a greased pan
  and bake in a 400 degree oven for 20-25 minutes.  Makes a dozen.
  
                             Marlboro Country Cookin' Brochure
                                          1992
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sourdough Starter
 Categories: Breads, Main dish
      Yield: 1 servings
 
      1 qt Lukewarm water
      1 pk Dry yeast
      2 ts Sugar
      4 c  All-purpose flour
 
  Pour in the water in a crock about twice as big as the mixture, then
  add yeast and sugar to soften.  Stir in flour.  Cover with clean
  cloth.  Let rise until mixture is light and slightly aged (about 2
  days).  Mixture will thin as it stands, so add flour as needed.  As
  you use sourdough from the crock, replace it with equal amounts of
  flour and water.
  
                                   Marlboro Country Cookin' Brochure
                                               1992
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: HERBED FOCACCIA
 Categories: Breads, Italian, Processor, Mandel
      Yield: 8 servings
 
      1 pk Dry yeast
      1 ts Sugar
      1 c  Warm water (105-115F)
  2 1/3 c  Bread flour
    1/3 c  Cornmeal
  1 1/4 ts Salt
    1/2 c  Light-tasting olive oil
      2 lg Garlic cloves; minced
      1 ts Dried rosemary
      1 ts Dried basil
      1 ts Dried oregano
           Kosher salt
      1 tb Fresh chives, snipped
      1 tb Fresh parsley, minced
      1 tb Red pepper flakes
 
  A small amount of cornmeal gives this focaccia--a flat bread--a
  perfect texture for improvised open sandwiches. You might start with
  thinly sliced salami and cheese.
  
  PREHEAT OVEN TO 450F. Fifteen minutes before baking focaccia, put
  rack in center of oven. If you have 2 ovens, preheat both; otherwise
  bake focaccias in sequence, one after the other. Generously oil 2
  large baking sheets, preferably black steel. Stir yeast and sugar
  into warm water. Let stand until foamy, about 5 minutes. Mix flour,
  cornmeal and salt in food processor fitted with metal blade (can also
  be kneaded with mixer dough hook or by hand). Turn on processor.
  Slowly pour yeast mixture through feed tube. Also pour 2 tablespoons
  oil through. Process until dough cleans inside of work bowl but is
  still moist. If it sticks, add a little flour; if it's dry, add a
  little water. Once dough is moist but not so wet that it sticks to
  sides of bowl, process until uniformly kneaded, elastic and supple,
  about 40 seconds. Transfer dough to large plastic food bag, squeeze
  out air and seal at top, allowing room for dough to expand. Let dough
  rise in warm spot until doubled, about 1 hour. Punch down; use
  immediately or refrigerate overnight. Combine remaining 6 tablespoons
  oil, garlic and dried herbs. Gently heat until warm (not hot) on
  stove top or microwave oven. Divide dough in half. Let rest 5
  minutes. On floured board, roll each piece into about a 12-inch
  round. Transfer to prepared baking sheets. Prick surface with fork.
  Brush with oil mixture, including edges. Sprinkle with Kosher salt.
  Bake, one at a time, until very lightly browned around edges only,
  about 8-10 minutes. Do not overbake. Check after 2 minutes in oven;
  prick any air pockets with fork. Brush with any remaining oil,
  including edges. Sprinkle with fresh herbs and pepper flakes. Can be
  baked in advance and frozen. To do so, cool completely, freeze and
  then wrap airtight. Let thaw in wrapping. To reheat, place in cold
  oven and set at 300F. Bake until hot, about 5-7 minutes. Cut into
  wedges and serve hot. Yield: 2 12-inch rounds.
  
  ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Garlic Cheese Bread
 Categories: Breads, Carnation
      Yield: 12 servings
 
      2    Loaves french bread; about
           - 12 inches long
      3    Cloves garlic; minced
      1 oz Butter
      1 c  Chef-Mate Bacon 'n Cheddar
           - Cheese Sauce
 
  1.  Slice french bread lengthwise and place cut side on sheet pan. 2.
  Saute garlic in butter. Combine with cheese sauce. 3. Spread 2 ounces
  garlic-cheese sauce mixture over cut surface of bread. 4. Cover with
  foil. Bake in preheated 350F oven 15 minutes. Remove cove and bake
  for an additional 5 minutees or until cheese is bubbly. 5. Slice and
  serve warm.
  
  Makes 12 servings of 2 pieces per serving.
  
  Source: Carnation Company
  
   -- ---
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Raisin Bread
 Categories: Penndutch, Breads
      Yield: 1 servings
 
      1 md Potato
      1 qt Water
      1 c  Yeast
      1 c  Water, lukewarm
      2 ts Cinnamon
    1/2 ts Cloves
      1 c  Sugar
      1 lb Raisins
      1 tb Butter
           Flour
 
  Pare and boil the potato in the quart of water, mash and mix
  sufficient flour with the water to form a smooth batter. Dissolve the
  yeast in 1 cup of lukewarm water and combine with the batter. Cover
  and set in a warm place and let rise for 4 hours. Add the rest of the
  ingredients and knead, adding flour as needed. Be careful not to get
  dough too stiff. Let stand for 2 hours, then form into loaves, place
  in bread pans and let rise until light. Bake at 400-F for 30 to 40
  minutes.
  
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Zucchini Bread
 Categories: Breads, Low-fat
      Yield: 2 servings
 
  1 1/4 c  Oatmeal
      3 c  Flour
      3 ts Baking powder
      2 ts Ground cinnamon
    1/4 ts Ground cloves
    1/4 ts Ground nutmeg
      2 tb Grated orange peel
    1/4 ts Salt
      2    Eggs
      2 ts Vanilla
      2 tb Vegetable oil
      1 c  Applesauce
      3 c  Grated zucchini
    2/3 c  Sugar
 
     In large bowl, mix together oatmeal, flour, baking powder,
  cinnamon, cloves, nutmeg, orange peel and salt.  In separate bowl,
  beat together eggs, sugar, vanilla, oil and applesauce.  Add dry
  ingredients, mixing until blended.  Turn into 2 greased and floured
  loaf pans.
     Bake in preheated 350-degree oven 1 hour or until done.  Makes 2
  loaves.
  
     Zucchini is virtually effortless to grate on a hand-held cheese
  grater, but even easier in a food processor fitted with a shredding
  disk.  Drain shredded zucchini and let stand in a colander a few
  minutes to allow moisture to drain away.
  
  Printed in the December 27, 1992, issue of the Los Angeles Daily News.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: A.C.'s Potato Rolls
 Categories: Creole, Breads
      Yield: 72 servings
 
      1 pk Active dry yeast
    1/2 c  Water,warm(105-115'F.)
      1 c  Milk,scalded
      1 c  Potatoes,mashed
    2/3 c  Vegetable shortening
      2 t  Salt
      2    Eggs,well beaten
      8 c  Flour,all-purpose
           Butter,melted
 
  1. Soften yeast in water.
  
  2. Place potatoes, sugar, shortening and salt in large bowl; stir in
  scalded milk.
  
  3. Let cool to lukewarm; add eggs and yeast; mixing well.
  
  4. Sift about 6 cups flour into mixture; stir until dough is stiff
  enough to knead.
  
  5. Turn out onto lightly floured surface; knead, gradually adding
  flour until dough doesn't stick to hands and is smooth and elastic.
  
  6. Shape dough into ball; place in greased bowl; turning dough to
  bring greased surface to top.
  
  7. Cover with towel; let stand in warm, draft-free place until
  doubled.
  
  8. Shape dough into rolls; place in greased muffin cups and let rise
  until double.
  
  9. Bake in preheated 400'F. oven 15 to 20 minutes; cool on racks.
  
  10. Brush tops with melted butter.
  
  NOTE: For interesting variations, use mashed sweet potatoes or squash
  instead of regularpotatoes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Annie Mae Jones' Buttermilk Biscuits
 Categories: Breads, Biscuits
      Yield: 18 servings
 
      3 c  Flour,all-purpose,sifted
      1 t  Salt
    1/2 t  Baking soda
      3 t  Baking powder
    2/3 c  Shortening
      1 c  Buttermilk
      4 T  Butter (opt)
 
  1. Preheat oven to 450'F.
  
  2. Sift flour, salt, soda, and baking powder into mixing bowl. Cut in
  shortening, using 2 knives, a pastry cutteror your hands dusted with
  flour. Add sufficient buttermilk to make a soft dough. Knead lightly
  and turn out onto a lightly floured board. Roll out to 1/2" thickness
  and cut with biscuit cutter into rounds. Place rounds not touching -
  for crisper biscuits - or close together - for softer biscuits - on
  ungreased baking sheet. Brush with melted butter if desired and bake
  in preheated oven 12-15 minutes, or until firm and lightly browned.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Annie Mae Jones' Sweet Potato Biscuits
 Categories: Breads, Biscuits
      Yield: 14 servings
 
      1 c  Flour,all-purpose
      3 t  Baking powder
      1 t  Salt
      2 T  Shortening
      1 c  Sweet potatoes,mashed
    1/2 c  Milk
 
  1. Preheat oven to 400'F.
  
  2. Sift flour, baking powder, and salt into mixing bowl. Cut in
  shortening. Add potatoes and mix thoroughly, then add enough milk to
  make a soft dough. Turn out onto a lightly floured board and roll out
  to about 1/2" in thickness. Cut into squares.
  
  3. Place squares not touching on ungreased baking sheet bake in
  preheated oven for 12-15 mimutes.
  
  4. Serve warm, split, and spread with room-temperature butter.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Peanut Putter Biscuits
 Categories: Breads, Biscuits
      Yield: 9 servings
 
    2/3 c  Milk
    1/4 c  Peanut butter
      2 c  Biscuit mix
      3    Bacon slices*
 
  * - cooked crisp, drained, and crumbled.
  
  1. Preheat oven to 400'F.
  
  2. Place milk and peanut butter in a deep bowl or blender container
  and beat at high speed until smooth and well blended. Combine biscuit
  mix and bacon; stir lightly. Add milk and peanut butter mixture all
  at once and stir with a fork until dough clings together. Turn out on
  a lightly floured board and knead gently a few times, then pat out to
  about 3/4" thickness. Cut into 2" rounds. Bake on an ungreased cookie
  sheet for 10-15 minutes, or until lightly browned.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Rosalynn's Hushpuppies
 Categories: Breads
      Yield: 12 servings
 
  1 1/4 c  Cornmeal,self-rising
    3/4 c  Flour,self-rising
           Salt
      1    Egg,beaten
    1/2 c  Onion,finely chopped
      1 c  Buttermilk
 
  Mix all dry ingredients together. Add egg, onion, and buttermilk. Drop
  batter by small spoonfuls into deep fat. They will sink toward the
  bottom, then pop back to the top. Turn if they don't pop over when
  brown on one side. Drain on paper toweling and serve warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Betty Carter's Quick Corn Bread
 Categories: Breads
      Yield: 6 servings
 
      1 T  Butter
    3/4 c  Cornmeal,yellow or white
    1/2 t  Salt
    1/2 t  Baking soda
      1    Egg
  1 1/2 c  Buttermilk
 
  1. Preheat oven to 400'F.
  
  2. Place the butter in a heavy 4-cup baking dish and place in
  preheated oven.
  
  3. Combine cornmeal, salt, and soda. Beat egg until blended and stir
  onto buttermilk. Pour over dry ingredients and stir only until
  blended.
  
  4. Remove pan from oven and tilt to distribute butter evenly. Pour
  batter immediately into hot pan and return to heated oven and bake
  until firm and lightly browned, 20-25 minutes.
  
  5. Serve hot with lots of soft butter and jam.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bacon/Peanut Butter Corn Bread
 Categories: Breads
      Yield: 8 servings
 
     12    Bacon slices
      2 c  Cornmeal,self-rising
      2 T  Sugar
    1/2 c  Peanut butter
      2    Eggs,beaten
      1 c  Milk
      3 T  Oil
 
  1. In a heavy 10" skillet cook bacon until golden and crisp. Drain on
  paper toweling; set aside. Pour off all but about 1 teaspoon bacon
  fat from pan. Place pan in oven, then set oven temperature to 425'F.
  
  2. Stir together cornmeal and sugar. Cut in peanut butter until
  crumbly. Blend together eggs, milk, oil, and crumbled bacon. Add al
  at once to cornmeal mixture, stirring just until blended, and pour
  mixture into hot skillet. Return to oven and bake 15-20 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Annie Mae's Georgia Date-Pecan Bread
 Categories: Breads
      Yield: 1 servings
 
    1/2 c  Dates,dried,finely chopped
      1    Egg
      1 c  Sugar
      2 T  Butter,melted
      2 c  Flour,all-purpose,sifted
      3 t  Baking powder
    1/4 t  Baking soda
    3/4 t  Salt
    1/2 c  Orange juice
    1/4 c  Water
      1 c  Pecans,chopped
 
  Soak dates for 2 hours in water, then drain and dry on paper
  toweling. In a bowl, mix egg, sugar, and butter. Sift flour with
  baking powder, baking soda, and salt. Add dry ingredients alternately
  with orange juice and water, beginning and ending with dry
  ingredients. Stir in dates and pecans and beat until well blended.
  Pour mixture into a greased 9x5x3" loaf pan. Bake in a preheated
  350'F. oven for about 2 hours, or until bread tests done in the
  center. Unmold and cool on a rack. This keeps well and is excellent
  fora morning coffee party.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Everybody's Favorite Carrot-Peanut Butter Bread
 Categories: Breads
      Yield: 1 servings
 
      1 c  Brown sugar,firmly packed
    1/2 c  Peanut butter,chunky style
    1/2 c  Peanut oil
      2    Eggs
      2 c  Carrots,peeled,shredded
      1 t  Vanilla
  1 3/4 c  Flour,enriched
      1 t  Baking powder
      1 t  Baking soda
    1/4 t  Salt
    1/4 t  Allspice
    1/4 t  Nutmeg
    1/2 c  Milk
 
  1. Preheat oven to 350'F.
  
  2. Grease 1 loaf pan 9x3x2". Cream together sugar, peanut butter,
  peanut oil, and eggs; add carrots and vanilla. Blend flour, baking
  powder, baking soda, salt, allspice, and nutmeg. Alternately add
  flour mixture and milk to creamed mixture. Turn into prepared pan and
  bake in preheated oven for 70 minutes. Cool 10 minutes in pan, remove
  from pan, and cool on rack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Georgian Cheese Pastries
 Categories: Cheese, Breads, Pastries, Russian
      Yield: 24 servings
 
MMMMM---------------------------PASTRY--------------------------------
  1 1/2 c  Flour,all-purpose
    1/2 t  Salt
    1/2 t  Cream of tartar
     10 T  Butter,unsalted,cold
    1/4 c  Water,ice

MMMMM-----------------------CHEESE FILLING----------------------------
      1    Egg
      1 c  Muenster cheese,shredded
      1 c  Cheddar cheese,shredded
      3 T  Parmesan cheese,grated
    1/4 c  Parsley,chopped
      2 T  Chives,chopped
      2 T  Mint,chopped
 
  1. Prepare Pastry: Place flour, salt, cream of tartar and butter in
  food processor. Whirl until texture of coarse meal. Add water. Whirl
  just until combined and mixture begins to mass together. Place on
  plastic wrap, flatten to a disk, and wrap airtight. Refrigerate at
  least 1 hour or up to 30 days.
  
  2. Roll dough on floured surface to 1/8" thickness. Cut out 24
  circles with 3" round cookie cutter, rerolling scraps; or trace
  around 3" water glass. Pleat edges of circles and fit in bottom of
  muffin tins.
  
  3. Prepare Filling: Beat egg in bowl. Add Meunster, Cheddar, Parmesan,
  parsley, chives and mint. Spoon 2 teaspoons filling in each pastry
  shell; spread level. (Can be prepared up to 3 hours ahead and
  refrigerated.)
  
  4. Bake in preheated hot oven (425'F) for 12-15 minutes or until the
  filling is golden brown and the pastry begins to color. Remove from
  tins; cook on rack. Serve warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Kulich
 Categories: Breads, Russian
      Yield: 24 servings
 
    1/3 c  Raisins,golden
      3 T  Rum
    1/2 c  Sugar
      1 pk Active dry yeast(1/4 oz)
    1/2 c  Water,warm(105-115')
      6 T  Butter,softened(3/4 stick)
      3    Eggs
      2 T  Vanilla
      3 T  Milk,powdered
    3/4 t  Salt
    1/8 t  Saffron,ground (optional)
  4 3/4 c  Flour,all-purpose
    1/4 c  Almonds,slivered
    1/4 c  Orange peel,chopped,candied

MMMMM------------------------SUGAR GLAZE-----------------------------
      1 c  Confectioners' sugar
           Reserved soaking rum
      2 t  Lemon juice
      1 t  Water
 
  1. Soak raisins in rum for at least 30 or overnight.
  
  2. Combine 1/2 teaspoon sugar along with yeast and water in small
  bowl. Let stand until foamy, about 5 minutes.
  
  3. Beat together remaining sugar, butter, eggs, vanilla, powdered
  milk, salt and saffron, if using, and yeast mixture in large bowl
  with mixer until blended. Add 2 cups of the flour and 1 tablespoon of
  soaking rum, beating for 2 minutes at high speed.
  
  4. Drain raisins and reserve rum for glaze. Stir raisins, almonds and
  orange peel into dough with wooden spoon. Stir in enough of remaining
  flour to form a soft dough. Turn out onto floured surface and knead
  until smooth and elastic, about 5 minutes.
  
  5. Place dough in greased bowl, turning to coat. Cover; let rise in
  warm spot for 1 1/2-2 hours, until doubled. Grease well two 1 lb.
  coffee cans. Line bottoms with rounds of waxed paper.
  
  6. Turn dough out onto floured surface. Punch down; knead a few turns.
  Divide in half and place in prepared cans. (They should be about
  two-thirds full.) Let rise, covered, for about 1 1/2 hours, or until
  it has risen to top of can.
  
  7. Preheat oven to moderate (350'F). Brush tops of breads lightly with
  water.
  
  8. Bake in lower third of preheated moderate over (350'F) for 35-40
  minutes or until golden brown on top and long skewer inserted in
  center comes out clean. Check after 25 minutes and tent with foil if
  browning too quickly.
  
  9. Using oven mitts, carefully remove the bread from the cans,
  supporting top of bread and twisting off can. Cool upright on wire
  rack to room temperature. Drizzle glaze over breads. Garnish with
  candied orange peel and slivered almonds, if you wish.
  
  SUGAR GLAZE: Stir together confectioners' sugar, reserved soaking rum,
  lemon juice and water as need, in small bowl until good drizzling
  consistency.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Banana Wheat-Germ Bread
 Categories: Breads
      Yield: 16 servings
 
      1 c  Whole-wheat flour
    1/2 c  Unbleached white flour
    1/3 c  Wheat germ
      1 t  Baking soda
    1/2 t  Salt
    1/2 c  Unsalted margarine,softened
    3/4 c  Light brown sugar,firm pack
      1    Egg
  1 1/4 c  Mashed ripe banana*
    1/4 c  Plain yogurt
 
  * - about 3 large
  
  1. Preheat oven to 350'F. Coat inside of 9x5" loaf pan with nonstick
  vegetable-oil cooking spray. Stir together whole-wheat flour, white
  flour, wheat germ, baking soda and salt in small bowl until well
  mixed.
  
  2. Beat together margarine and sugar in medium-size bowl until light
  and fluffy. Beat in egg. Stir together banana and yogurt in another
  bowl until well blended. Mix the banana mixture alternately with the
  flour mixture, in batches, into the margarine mixture; stir just
  until combined. Spread the batter in the prepared pan.
  
  3. Bake in preheated 350'F. oven 60-65 minutes or until wooden pick
  inserted in center comes out clean.
  
  4. Cool in pan on wire rack 10 minutes. Remove bread from pan to wire
  rack to cool to room temperature.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Asparagus Breadsticks
 Categories: Breads, Appetizers
      Yield: 18 servings
 
      2    Bread dough loaves*
      1    Large egg white
    1/4 c  Grated Parmesan cheese
      1 t  Dried tarragon leaves
      1 t  Dried dill weed
 
  * - frozen white or whole wheat, thawed
  
  Set loaves on a floured board and pat each loaf into a 5x10"
  rectangle. Cover lightly with plastic wrap and let rinse until puffy,
  45 minutes to 1 hour.
  
  Cut each loaf crosswise into 9 equal pieces. Pick up the ends of each
  piece, and stretch it to the length of a 12x15" greased baking sheet
  and set on pan; if dough snaps back, let rest a few minutes, then
  stretch again. Repeat to make each stick, spacing about 1 1/2" apart.
  
  With scissors at a 45' angle, snip dough to make cuts about 1/2" apart
  along about 4" of 1 end of each stick.
  
  Beat egg white until slightly frothy; brush dough lightly with egg
  white. Mix cheese, tarragon, and dill. Sprinkle evenly over dough.
  
  Bake in a 350' oven until breadsticks are browned, 20-25 minutes. (If
  using 1 oven, switch pan positions halfway through baking; chill
  remaining pans of dough until oven is free.) Transfer breadsticks to
  racks.
  
  Serve warm or cool. If you make sticks ahead, let cool, package
  airtight, and hold up to 4 hours, or freeze. To recrisp, bake
  breadsticks (thawed, if frozen), uncovered, on pans in a 350' oven
  until warm, about 5 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cinnamon Butterfly Rolls
 Categories: Breads
      Yield: 18 servings
 
    1/2 c  Sugar
      1 t  Salt
      1 pk Active dry yeast
  4 1/3 c  Flour,all-purpose
      1 c  Milk
           Butter or margarine
      2 t  Vanilla extract
      2    Eggs
    1/2 c  Brown sugar,packed
    1/2 c  Pecans,chopped
    1/2 c  Raisins,dark seedless
      1 t  Cinnamon,ground
 
  1. In large bowl, combine sugar, salt, yeast and 1 cup flour. In
  1-quart saucepan over low heat, heat milk and 1/2 cup butter or
  margarine (1 stick) until very warm (120-130'F). Butter or margarine
  does not need to melt.
  
  2. With mixer at low speed, gradually beat liquid into dry
  ingredients just until blended. Increase speed to medium; beat 2
  minutes. Beat in vanilla extract, 1 egg, and 1 cup flour to make a
  thick batter; continue beating 2 minutes scraping bowl often. With
  wooden spoon, stir in 2 cups flour to make a soft dough.
  
  3. Turn dough onto floured surface and knead until smooth and elastic,
  about 10 minutes, working in more flour (about 1/3 cup). Shape into
  ball; place in greased large bowl, turning to grease top. Cover; let
  rise in warm place (80-85'F) until doubled, about 1 1/2 hours.
  
  4. Punch down dough. Turn dough onto lightly floured surface; cut
  dough in half; cover and let rest 15 minutes. Grease 2 large cookie
  sheets. In small bowl, mix brown sugar, pecans, raisins, and
  cinnamon. In small saucepan over low heat, melt 4 T butter or
  margarine (1/2 stick).
  
  5. With floured rolling pin, roll half of dough into 17 1/2x12"
  rectangle. Brush with half of melted butter; sprinkle with half of
  brown-sugar mixture. From 17 1/2" edge, roll dough jelly-roll
  fashion; pinch seam to sael. Cut roll into 9 wedges, 2 1/2 inches at
  wide side, 1 inch at short side.
  
  6. Turn wedges short side up. Press handle of wooden spoon across
  each. Repeat with other half of dough.
  
  7. Place rolls 2 inches apart on cookie sheets. Cover; let rise in
  warm place until doubled, about 1 hour.
  
  8. Preheat oven to 350'F. In cup, beat remaining egg; with pastry
  brush, brush rolls. Bake rolls 20 minutes or until golden. Remove
  rolls from cookie sheets; cool on wire racks.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate Apple Bread
 Categories: Apples, Breads
      Yield: 16 servings
 
MMMMM--------------------------TOPPING-------------------------------
      1 T  Sugar
    1/2 t  Cinnamon
    1/2 c  Chopped walnuts or pecans

MMMMM---------------------------BREAD--------------------------------
      4 c  All-purpose flour
      1 t  Salt
      1 t  Baking powder
      1 t  Baking soda
      1 t  Cinnamon
    1/2 t  Nutmeg
      1 c  Butter,softened
      2 c  Sugar
      4    Eggs
      2 t  Vanilla extract
    1/4 c  Buttermilk
      3 c  Coarsely chopped apples
      1 c  Chopped walnuts
     12 oz Semi-sweet chocolate chips
 
  Topping: In cup, combine sugar, cinnamon and walnuts; set aside.
  
  Bread: 1. Preheat oven to 350'F. Grease two 9x5x3" loaf pans. In small
  bowl, combine flour, salt, baking powder, baking soda, cinnamon and
  nutmeg; set aside. 2. In large bowl, beat butter and sugar until
  creamy. Add eggs and vanilla extract; mix well. Gradually beat in
  flour mixture alternately with buttermilk. Stir in apples, walnuts,
  and chocolate chips. Pour into prepared pans. Sprinkle with topping.
  3. bake 50-60 minutes until cake tester inserted in center comes out
  clean. Cool 15 minutes; remove from pans. Cool completely. Makes 2
  loaves.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cranberry Banana Bread
 Categories: Breads, Cranberries
      Yield: 8 servings
 
  2 2/3 c  Sugar
      1 c  Water
      4 c  Fresh cranberries
  1 3/4 c  Sifted flour
    1/2 t  Salt
      2 t  Baking powder
    1/4 t  Baking soda
    1/3 c  Butter,melted
      2    Eggs,beaten
    1/2 c  Chopped walnuts
      1 c  Mashed banana
    1/4 c  Cranberry juice,reserved
           -from cooked berries,option
      2 T  Granulated sugar,optional
      2 T  Grand Marnier,optional
 
  From "The California Heritage Cookbook," the Junior League of
  Pasadena.
  
  In a large saucepan, bring 2 cups sugar and the water to a boil,
  stirring to dissolve the sugar. Add the berries and simmer over low
  heat for 10 minutes or until berries pop open. Cool. Drain the
  berries, reserving the juice and measuring 1 cup of berries for use
  in the bread.
  
  Sift together the flour, salt, baking powder and baking soda. In a
  large bowl, combine 2/3 cup sugar, the butter, eggs, walnuts, banana
  and berries. Add the flour mixture to the berry mixture, stirring
  until blended. Pour the mixture into a greased and lightly floured
  9x5x3: loaf pan. Bake in a preheated, 350'F. oven for 1 hour or until
  a toothpick inserted in the center comes out clean.
  
  For a topping (optional) combine the cranberry juice, 2 tablespoons
  sugar and the Grand Marnier in a small saucepan and stir over low
  heat until heated through. Poke a few holes in the baked loaf and
  pour on the topping. Cool 10 minutes in the pan. Turn the loaf out on
  a rack and cool completely. Wrap in foil and store one day before
  slicing. Makes 1 loaf.
  
  Nutritional analysis per serving: 360.4 calories; 8.6 grams total
  fat; (3.8 grams saturated fat); 4 grams protein; 22.4 grams
  carbohydrates; 71.7 milligrams cholesterol; 169.4 milligrams sodium.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cinnamon Buns (The Famous Dutch Sticky Buns)
 Categories: Penndutch, Breads
      Yield: 1 servings
 
      1 c  Milk, scalded
    1/2 c  Raisins, chopped
      2 tb Currants
    1/2 ts Cinnamon
           Brown sugar
      2 tb Citron, finely chopped
    1/2 c  Yeast
           *dissolved in:
    1/4 c  Water, warm
      3 c  Flour
    1/2 ts Salt
      3 tb Butter
 
  Dissolve yeast in warm water and add to milk which has been allowed to
  become lukewarm. Add sugar (about 3 Tbsp), salt and flour, and knead
  thoroughly until it becomes a soft dough. Place the dough in a
  buttered bowl and butter the top of the dough. Cover bowl and put in
  a warm place. Permit it to stand until the dough becomes three times
  its original size. Roll until it is one fourth of an inch in
  thickness, brush with butter and spread with the raisins, currants,
  citron, brown sugar and cinnamon. Roll as a jelly roll and cut into
  slices 3/4 inch thick. Place slices in buttered pans, spread well
  with brown sugar, and bake at 400-F for 20 minutes.
  
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Coffee Cake (Kaffee Kuchen)
 Categories: Penndutch, Breads
      Yield: 1 servings
 
    1/2 c  Butter
      1    Egg, separated
      1 c  Sugar
      2 c  Milk
  6 1/2 c  Flour
      1 c  Yeast
           *dissolved in:
    1/3 c  Water, lukewarm
           Butter, melted
           Brown sugar
 
  Scald the milk and set aside to cool. Cream the sugar, butter and egg
  yolk. Add to this the lukewarm milk, alternately with the flour and
  the dissolved yeast cake. Beat lightly and add the stiffly beaten egg
  white. Allow this mixture to rise over night. Flour a bake-board and
  take out large spoonfuls of the dough to which just enough flour has
  been added to permit it to be rolled into flat cakes. Spread on
  well-greased pie tins and when light (about 1-1/2 hours) brush melted
  butter over the top and strew thickly with brown sugar. If preferred,
  spread "rivels" on top by combining 1/2 cup sugar, 1/2 cup flour, and
  2 Tbsp butter. Crumble together and sprinkle on top of cakes. Bake at
  400-F about 20 minutes.
  
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Dutch Schnecken
 Categories: Penndutch, Breads
      Yield: 1 servings
 
      1 c  Yeast
           *dissolved in:
      1 c  Water, warm
      5 tb Sugar
    1/2 ts Salt
      2 c  Milk, warm
      2    Egg, well beaten
    1/2 c  Butter, melted
           Flour
           *topping:
      4 tb Sugar
      4 tb Butter
  1 1/2 ts Cinnamon
 
  Dissolve the yeast cake and add one Tbsp of the sugar and the salt and
  enough flour to stiffen to a sponge. Let rise for one hour, then add
  the rest of the ingredients, using enough sifted flour to make a soft
  sponge. Let rise again, then roll out dough on a floured board and
  cover with a mixture of 4 Tbsp sugar, 4 Tbsp butter and 1 1/2 tsp
  cinnamon. Roll like a jelly roll and cut in 2 inch pieces. Place on
  well-greased pans and let rise for a third time, then bake at 400-F
  for 20 minutes.
  
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fastnacht Potato Cake
 Categories: Penndutch, Breads
      Yield: 1 servings
 
      2    Potato
      2    Egg
      1 c  Sugar
      1 ts Salt
    1/4 ts Nutmeg
    1/2 c  Lard
           *or:
    1/2 c  Other shortening
      1 c  Yeast
           *dissolved in:
    1/2 c  Water, warm
           Flour
 
  Boil the pared potatoes in enough water to cover them. Drain off the
  potato water and save. Mash the potatoes and beat lightly. Measure
  the potato water and add more water, if necessary, to make 1 1/2
  pints. Combine with the rest of the ingredients, using enough flour
  to make a rather stiff batter. Cover and let rise in a warm place
  until morning. Knead in the morning, adding as much flour as is
  necessary. Let rise again. Spread on well-greased tins and when light
  (about 1-1/4 hours) brush melted butter over top. Strew with "rivels"
  made by combining 1/2 cup sugar, 1/2 cup flour, and 2 Tbsp butter.
  
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Potato Sponge Bread
 Categories: Penndutch, Breads
      Yield: 1 servings
 
      4 md Potato
      2 tb Sugar
      1 tb Salt
      1 c  Yeast
           *dissolved in:
    1/2 c  Water, lukewarm
      4 c  Flour, bread
 
  Pare and boil the potatoes and while hot, mash finely and rub through
  a sieve or colander. Add the sugar, salt and dissolved yeast cake.
  Stir flour into the mixture, beating well. Add more flour to form
  soft dough. Turn onto a floured board and knead. Return to bowl,
  cover and let rise over night. In the morning, form into loaves, let
  rise until light and bake at 350-F for 45 to 50 minutes.
  
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Irish Breakfast Scones
 Categories: Mcdougall, Breads
      Yield: 16 servings
 
  1 1/2 c  Whole wheat pastry flour
    1/3 c  Wholemeal flour
    3/4 c  Wheat bran
      1 ts Baking powder
      2 tb Soy margarine
      2 tb Corn syrup
      1 c  Potato or soy milk
 
  Mix dry ingredients. Add margarine and mix well. Add the syrup and
  enough milk to make a loose dough. Turn onto a floured board and
  knead until smooth. Roll out into a square with a thickness of about
  3/4 inch. Cut dough in half, then into quarters and then to eights.
  Bake on a lightly floured baking sheet at 400F for approximately 20
  minutes. Cool on a wire rack. Split and serve with whole fruit
  preserves. Total calories per serving-79  Fat-2grams From the
  Vegetarian Journal March/April 1993
  
   --
  
   ---------------------------------------------Sue
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Small Coffee Cakes (Kleina Kaffee Kuchen)
 Categories: Penndutch, Breads
      Yield: 1 servings
 
    1/2 c  Butter and other shortening,
           -ixed
      2    Egg
      2    Egg yolk
      3 tb Sugar
    1/2 c  Cream
      2 c  Flour, sifted
      1 c  Yeast
           *dissolved in:
        c  Milk, lukewarm
    1/2 ts Salt
 
  Cream the butter, sugar and salt and add the eggs and egg yolks one
  at a time, beating well after each addition. To the dissolved yeast,
  add 3 Tbsp of the flour and mix well. Combine with the first mixture.
  Add the remaining flour and cream alternately. Grease and flour
  muffin tins and fill 2/3 full of the dough. Set pans in a warm place
  until dough has risen to the tops of the pans. Bake at 400-F about 25
  minutes.
  
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Streusel Kuchen
 Categories: Penndutch, Breads
      Yield: 1 servings
 
    1/2 c  Potato, mashed
    1/2 c  Potato water
    1/2 c  Butter and other shortening,
           -ixed
    1/2 c  Sugar
  3 1/2 c  Flour
      1 c  Yeast
           *dissolved in:
    1/2 c  Water, lukewarm
      2    Egg, well beaten
    1/2 c  Sugar
  1 1/2 c  Flour
           *topping:
      1 c  Flour
    1/2 c  Sugar
      1    Egg yolk, well beaten
 
  Mix together the mashed potatoes, potato water, shortening and sugar.
  Add to this about 3 1/2 cups flour and the dissolved yeast. Set this
  dough aside to rise in a warm place over night. The following morning
  add the eggs, 1/2 cup sugar and 1 1/2 cups flour. Allow this mixture
  to stand in a warm place until light. Then roll out pieces 6 by 8 by
  1 inch thick and place in greased oblong pans. When cakes are ready
  to be put into the oven, brush top of cake with melted butter. Strew
  over the tops of the cakes the topping mixture. This mixture should
  be rubbed through a coarse sieve. Bake at 400-F about 20 minutes.
  
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Boston Brown Bread - A Must With New England Baked Beans
 Categories: Breads
      Yield: 10 servings
 
    1/2 c  Flour
    3/4 c  Sugar
  1 1/2 ts Salt
  1 1/2 ts Baking soda
    1/2 c  Corn Meal
      3 c  Whole wheat flour
    3/4 c  Dark molasses
      1    Egg
      2 c  Milk
    1/2 c  Melted shortening
 
  Sift flour, baking soda, sugar, and salt together.  Mix in corn meal
  and whole wheat flour.  Add remaining ingredients, mixing only until
  all flour is moistened.  Pour into 2 greased 9 X 5 X 3 inch loaf
  pans.  Bake at 300oF for 1 hour and 15 minutes.  Remove from pans and
  cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ABADOO'S BANANA BREAD
 Categories: Breads
      Yield: 10 servings
 
  1 3/4 c  ALL-PURPOSE FLOUR
      2 ts BAKING POWDER
    1/4 ts SODA
    3/4 ts SALT
    1/3 c  SHORTENING
    2/3 c  SUGAR
      3    EGGS
      1 c  BANANAS(ABOUT 2 OR 3 MEDIUM)
 
  COMBINE FLOUR, BAKING POWDER, BAKING SODA AND SALT AND SET ASIDE.  IN
  LARGE MIXING BOWL ADD SHORTENING, SUGAR AND BANANAS; MIX WELL.  ADD
  FLOUR MIXTURE 1/2 CUP AT A TIME UNTIL WELL BLENDED.  BEAT EGGS IN A
  SEPARATE BOWL; THEN FOLD INTO THE MIXTURE.  BAKE IN 350 DEGREE OVEN
  FOR 50 MINUTES IN 8X4X2-1/2 GREASED PAN.  MAKES 1 LOAF.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ABADOO'S WALNUT BREAD FOR BREAD MAKERS
 Categories: Breads, Appetizers
      Yield: 5 servings
 
      5 oz WATER (150 ML)
      1    EGG, SMALL
    1/4 c  ALL-PURPOSE FLOUR
  1 3/4 c  BREAD FLOUR
      2 tb NONFAT DRY MILK POWDER
      2 tb SUGAR
      1 ts SALT
      3 tb BUTTER
  1 1/2 ts DRY YEAST
    1/4 c  WALNUTS, CHOPPED
 
  PLACE ALL INGREDIENTS IN THE ORDER LISTED IN THE BREAD MAKER.  USE
  SWEET MODE FOR THIS BREAD.  BREAD MAKER CANNOT BE PUT ON TIMER MODE.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: FRENCH BREAD FOR BREAD MAKER
 Categories: Breads
      Yield: 5 servings
 
      7 oz WATER (210 ML)
      2 c  BREAD FLOUR
  1 1/2 ts SUGAR
      1 ts SALT, LESS A DASH
      1 tb BUTTER
  1 1/2 ts DRY YEAST
 
  SELECT FRENCH MODE.  PLACE INGEDIENTS IN BREAD MAKER IN ORDER SHOWN.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: STANDARD COURSE BREAD FOR BREAD MAKERS
 Categories: Breads
      Yield: 5 servings
 
      7 oz WATER (210 ML)
      2 c  BREAD FLOUR
      1 tb NONFAT DRY MILK
  1 1/2 tb SUGAR
      1 ts SALT
      1 tb BUTTER
  1 1/2 ts DRY YEAST
 
  PLACE INGREDIENTS IN BREAD MAKER IN THE ORDER SHOWN.  NOTE: WHEN ROOM
  TEMPERATURE IS HIGH (OVER 82 DEGREES), USE COLD WATER (ABOUT 41
  DEGREES). WHEN ROOM TEMPERATURE IS UNDER 50 DEGREES USE LUKEWARM
  WATER (ABOUT 100 DEGREES).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: RAISIN LOAF FOR BREAD MAKERS
 Categories: Breads
      Yield: 5 servings
 
      7 oz WATER (210 ML)
  1 3/4 c  BREAD FLOUR
    1/4 c  ALL-PURPOSE FLOUR
      2 tb NONFAT DRY MILK
      2 tb SUGAR
      1 ts SALT
      2 tb BUTTER
    1/4 c  RAISINS
      2 ts YEAST
 
  PLACE INGREDIENTS IN BREAD MAKER IN ORDER SHOWN.  USE SWEET MODE.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PUMPKIN LOAF FOR BREAD MAKERS
 Categories: Breads
      Yield: 5 servings
 
  4 1/2 oz WATER (135 ML)
  1 1/2 c  BREAD FLOUR
      1 tb NONFAT DRY MILK POWDER
  1 1/2 tb SUGAR
      1 ts SALT
      2 tb BUTTER
  1 1/2 oz PUMPKIN, CANNED
 
  PLACE INGREDIENTS IN BREAD MAKER IN ORDER SHOWN.  USE SWEET OR
  STANDARD MODE TO COOK.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHEESE BREAD FOR BREAD MAKERS
 Categories: Breads
      Yield: 5 servings
 
      7 oz WATER (210 ML)
      1    EGG
  1 3/4 c  BREAD FLOUR
    1/4 c  ALL-PURPOSE FLOUR
      2 tb NONFAT DRY MILK POWDER
      2 tb SUGAR
      1 ts SALT
      2 tb BUTTER
    1/2 c  SWISS CHEESE,SHREDDED 2 OZ
    1/4 c  PARMESAN CHEESE,GRATED
  1 1/2 ts DRY YEAST
 
  PLACE INGEDIENTS IN BREAD MAKER IN EXACT ORDER. USE STANDARD LOAF
  MODE.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Irish Potato Bread
 Categories: Breads, Internation
      Yield: 8 servings
 
      3 md Potatoes, peeled and cubed
    1/4 c  Butter or Margarine
    1/3 c  Milk
    1/2 ts Salt
      1 c  Flour
    1/2 ts Baking Powder
 
  Preheat oven to 350oF. Cook potatoes and mash. Combine with butter,
  milk and salt. Blend until fluffy. Add flour and baking powder, stir
  until smooth. Spread mixture on an ungreased cookie sheet. Form a
  10-inch circle about /" thick. Bake 25-30 minutes or lightly brown.
  Cool slightly and cut into wedges.
  
  Source: "The Yankee Kitchen" 03-19-93 (#4) [Mary Ellen]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Scottish Oaten Bread
 Categories: Breads, Scottish, Coca-cola
      Yield: 1 servings
 
      2 c  All-Purpose Flour
      1 c  Old-Fashioned Rolled Oats
    1/2 c  Sugar
  2 1/2 ts Baking Powder
    1/2 ts Baking Soda
      1 ts Salt
      1 lg Egg
      3 tb Vegetable Oil
    1/2 ts Vanilla Extract
      1 c  Coca-Cola
      1 c  Prunes *
    1/2 c  Chopped Walnuts
           Prune Halves (Optional)
 
  * Prunes should be very well drained and coarsely chopped.  You may
  substitute 1/2 cup of dried prunes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Butter Biscuits With Orange Butter
 Categories: Breads, Biscuits
      Yield: 8 servings
 
MMMMM--------------------------BISCUITS-------------------------------
      2 c  Flour, all purpose
      4 tb Sugar
      4 ts Baking powder
    1/2 ts Cream of tartar
    1/4 ts Salt
    1/3 c  Butter, cut into pieces
    2/3 c  Milk

MMMMM-----------------------ORANGE BUTTER----------------------------
    1/2 c  Butter, softened
      3 tb Orange marmalade
 
  Preparation and Baking time: 45 minutes
  
  Heat oven to 450F. In a medium bowl combine flour, sugar, baking
  powder, cream of tartar and salt. Cut in 1/3 cup butter until mixture
  resembles fine crumbs. Stir in milk just until blended. Turn dough
  onto a lightly floured surface; knead 15 seconds. Roll dough to 1/2
  inch thickness. Cut with 2 1/2 inch round cutter. Place 1 inch apart
  on cookie sheet. Bake for 10 to 15 minutes or until golden brown.
  Meanwhile in a small bowl stir together orange butter ingredients.
  Serve warm biscuits with orange butter. Yield: 8 biscuits, 2/3 cup
  orange butter.
  
  NUTRITION INFORMATION ( 1 serving ): Calories - 330 Protein - 4g
  Carbohydrates - 34g Fat - 20g Cholesterol - 53mg Sodium - 425mg
  
  Source: Land O Lakes Summer Favorites Shared by: David Knight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Girdle Scones
 Categories: Scottish, Breads, Canadian, My
      Yield: 1 servings
 
  3 1/2 c  Flour;all purpose*
      6 tb Baking powder
      1 ts -salt
      1 tb Sugar;granulated
    1/4 c  Shortening or lard
      1    Egg
  1 1/2 c  Milk
 
  *Canadian all purpose flour is very hard; the American equilvant is
  bread flour This recipes comes from the town of Fergus, Ontario,
  founded by two Scots in the 1880s. A girdle is a large cast iron pan.
  
  Heat flat cast iron pan on low heat for 10 to 15 minutes or until
  hot. (To test, sprinkle with a little flour; if it browns in 10 to 15
  seconds, the pan is hot enough.) Meanwhile in a large mixing bowl,
  stir flour, baking powder, salt and sugar; with fingertips, rub in
  shortening or lard till crumbly. Whisk egg with 1 cup of the milk.
  Make a well in the centre of the dry ingredients; pour in the liquid.
  With wooden spoon, stir to make soft, but not sticky dough, adding
  more milk as needed. Turn out onto floured board, knead 3 or 4 times.
  Pat or roll to no more than 1/4 - 1/2 inch. With sharp knife, cut
  into small triangles. Place a few at a time on pan; cook, rotating
  scones occasionally for 5 to 6 minutes or until bottoms are browned.
  Serve hot. MAKES: approx 2 DOZEN
  
  SOURCE: _From Our Mother's Kitchens_
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Rye Bread
 Categories: Breads
      Yield: 2 servings
 
      4 c  All-purpose flour
      2 c  Rye flour
      2 pk Active dry yeast *
  1 1/2 t  Salt
      2 T  Caraway seed
      2 c  Buttermilk
    1/3 c  Light molasses
      1 x  Butter or margarine
 
  1. In medium bowl, combine all-purpose flour and rye flour. In large
     bowl, combine 2 cups flour mixture, yeast, salt, and caraway seed.
     In 2-quart saucepan, over low heat, heat buttermilk, molasses and
     1/3 cup butter or margarine until very warm (120 - 130 F). (Butter
     or margarine does not need to melt, and mixture will appear
     curdled.)
  
  2. With mixer at low speed, gradually beat liquid into dry
     ingredients. Increase speed to medium, beat mixture 2 minutes,
     occasionally scraping bowl with rubber spatula.
  
  3. Gradually beat in 1/2 cup of flour mixture or enough to make a
     thick batter; continue beating 2 minutes occasionally scraping
     bowl with rubber spatula. With spoon, stir in enough additional
     flour mixture (about 2 1/2 cups) to make a soft dough.
  
  4. Turn dough onto well-floured surface and knead until smooth and
     elastic, about 10 minutes. Shape the dough into a ball and place
     it in a greased large bowl, turning dough over to grease top.
     Cover with towel; let rise in warm place (80 to 85 F), away from
     draft, until doubled, about 1 hour. (Dough is doubled when two
     fingers pressed lightly into dough leave a dent.)
  
  5. Punch down dough by pushing down the center with fist, then
     pushing edges of dough into center. Turn dough onto lightly
     floured surface; cut dough in half; cover with bowl and let rest
     for 15 minutes.
  
  6. Grease large cookie sheet. Shape each dough half into a smooth
     round ball by pulling the sides of the dough underneath; place
     balls of dough on cookie sheet and flatten slightly; Cover with
     towel; let rise in warm place away from draft, until dough has
     doubled, about 1 hour.
  
  7. Preheat oven to 350 F. Brush loaves with 2 tablespoons melted
     butter or margarine. Bake loaves 35 minutes or until loaves sound
     hollow when lightly tapped with fingers. Remove loaves from cookie
     sheet immediately so the bottoms don't become soggy and leave them
     to cool completely on wire racks away from draft.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Truly Yeast Bread (gluten Free)
 Categories: Celiac, Breads
      Yield: 6 servings
 
      3 c  GF Flour Mix (recipe
           -follows)
    1/4 c  Sugar
  3 1/2 ts Xanthan gum
    2/3 c  Dry milk powder
  1 1/2 ts Salt
      2 ts Sugar
    1/2 c  Lukewarm water
  1 1/2    Yeast cakes, or 1 1/2
           -tablespoons yeast granules
    1/4 c  Shortening
  1 1/4 c  Water
      1 ts Vinegar
      3    Eggs
 
  It is not easy to turn out a yeast bread recipe without wheat that
  smells, slices and tastes like wheat bread.  This recipe is adapted
  from the nutrition dept. of the Univ. of Washington School of
  Medicine.
  
  Combine flour, sugar, xanthan gum, milk powder, and salt in bowl of
  heavy duty mixer.  Use your strongest beaters.
  
  Dissolve the 2 teaspoons of sugar in the 1/2 cup of lukewarm water
  and mix in the yeast.  Set aside while you combine the shortening and
  1 1/4 cups water in saucepan and heat until shortening melts.
  
  Turn mixer on low.  Blend dry ingredients and slowly add shortening
  and water mixture and the vinegar.  Blend, then add the eggs.  This
  mixture should feel slightly warm.
  
  Pour the yeast mixture into the ingredients in the bowl and beat at
  highest speed for 2 minutes.
  
  Place mixing bowl in a warm place, cover with plastic wrap and a
  towel, and let the dough rise approximately 1 to 1 1/2 hours or until
  doubled. Return to mixer and beat on high for 3 minutes.  Spoon the
  dough into 3 small (2 1/2" x 5") greased loaf pans or 1 large one.
  Use muffin tins and bake any remaining as small rolls.  Or make all
  rolls (approximately 18).
  
  Let rise until the dough is slightly above the top of pan.  Bake in
  preheated 400 degree oven for 10 minutes.  Place foil over bread and
  bake large loaves 50 minutes longer, small loaves slightly less time,
  and rolls about 25 minutes.
  
  NOTES:  The dough texture will seem more like cookie dough than bread
  dough, so don't be alarmed.  Bread is better w--- MAIL v0.1-BT
   * Origin: The Swinging Door BBS * The Alternative * 908-525-5801
  (1:107/669)
  MAXIMUS Conf: 14/Cooking Msg: 335 04-17-93 23:15 From: Steven Frank
  To: Karin Brewer Subj: Re: TOFUUUUUU!!
  
  KB>     Been racking my brain what delicious morsel to send you next,
  and KB>stumbled across this one.  Any suggestions, BTW, as to a
  recipe to KB>introduce tofu to a non-believer?
  
  Try this one, oh non-believer.
  
   ------- Recipe via Meal-Master (tm) v7.06
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bagels (Water Type)
 Categories: Breads
      Yield: 16 servings
 
      1 pk Yeast, active dry
      2 ts Sugar
  1 1/2 ts Salt
  2 3/4 c  Flour, all-purpose
      2 qt Water
 
     Dissolve yeast in 1 cup warm water in large mixing bowl.  Stir in
  sugar, salt, and 1 2/4 cups of flour. beat till smooth.  Stir
  inremaining flour. Turn dough onto lightly floured surface; knead
  untilsmooth and elastic (about 10 minutes).  Place in greased bowl;
  turn greased side up. turn over and let rise in warm place until
  double (about 15 minutes).
  
     Dough is ready if an indentation remains when touched.  Punch down
  dough; divide into 8 equal parts.  Roll each part into a rope 6 inches
  long; moisten ends with water and pinch together to form a circle.
  Or, shape each part into a smooth ball; punch hole in center and roll
  gently to enlarge hole and make uniform shape.  Let rise for 20
  minutes
  
     Heat oven to 375F.  Heat 2 qts. water to boiling in large kettle.
  Reduce heat; add 4 bagels.  Simmer for 7 minutes, turning once.
  Drain on kitchen towel.  Repeat with remaining bagels, simmering four
  at a time.
  
  VARIATION: EGG BAGELS: Increase total amount of flour to 4 Cups.
  knead for 5 minutes. Let rise until double (about 45 minutes). Divide
  dough into 16 equal parts; shape; and let rise as directed.  Add 2 T
  sugar to boiling water.  Simmer for 4 minutes, turning once.  Beat 1
  egg yolk and 1 T. water slightly; brush over simmering bagels.  Bake
  as directed.
  
  Makes 16 bagels
  
  From "Betty Crocker's Breads,"(C) General Mills, 1974, pub. by Olden
  Press.
  
  Courtesy of Donna Ransdell.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bagels
 Categories: Breads, Processor
      Yield: 12 servings
 
      1 pk Active dry yeast
    1/3 c  Warm water
      1 ts Salt
      4 c  All-purpose or bread flour
           -(I prefer the high gluten)
      2 tb Sugar
      1 c  Milk
      1    Egg
           -beaten with a little water,
           - (for glaze)
           Coarse salt, (optional),
           Poppy or sesame seeds (opt.)
 
  1. Sprinkle the yeast over the warm water, stir, and let dissolve.
  
  2. Put the salt, flour, and 4 tsp of the sugar in food processor bowl
  with dough blade. Pulse several times to mix well and aerate.
  
  3. Combine yeast mixture and milk in a measuring cup. With processor
  motor running, piur through feed tube. Knead until mixture balls
  together and is no longer sticky, about 60 seconds. Lightly flour
  alarge plastic bag, place the dough in it, squeeze out the air, and
  close the end of the bag with a twist tie. Let the dough rise until
  doubled, about 45 minutes. Punch it down. (At this point the dough
  can be refrigerated for up to 4 days. Bring it to room temperature
  before proceeding.)
  
  4. Let the dough rest for ten minutes. Pull of pieces of dough to
  form 12 two inch balls. Poke a finger through the ball, making a hole
  the size of a golf ball. With fingers, shape the bagel evenly. Put
  the bagels on a cookie sheet, cover with oiled plastic wrap, and let
  them rise until puffy, about 30 minutes.
  
  Preheat oven to 400 degrees F.
  
  5. Bring 4 qts. water to boil in a wide pot. Add the remaining two
  teaspoons sugar. Poach the bagels, 3 or 4 at a time, for 30 seconds.
  Turn them and poach for 30 seconds more. Remove with slotted spoon,
  let drip briefly on towel and the place 1 inch apart on baking
  sheets. Brush each bagel with a little of the egg glaze. (At this
  point sprinkle on any of the optional salt or seeds.) Bake until
  golden brown, about 15 minutes. Cool on racks.
  
  Courtesy of Bill Birner
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Irish Whiskey Soda Bread
 Categories: Breads, Irish
      Yield: 8 servings
 
MMMMM---------------------------BREAD--------------------------------
      4 c  Flour, all purpose
      1 ts Salt
      1 ts Baking Soda
    1/4 c  Butter, chilled
      1 c  Raisins or currants (option)
    1/2 c  Honey, liquid
    1/4 c  Irish Whisky or buttermilk

MMMMM---------------------------GLAZE--------------------------------
      2 ts Irish Whisky
      2    Ilk
 
  BREAD:  In large bowl, combine flour, salt and baking soda.  With
  pastry blender or two knives, cut in butter until mixture resembles
  coarse crumbs. Stir in raisins or currants (if using).  In separate
  bowl, combine buttermilk, honey and whisky.  Add all at once to dry
  ingredients; stir just until no dry spots remain.  Turn dough out
  onto lightly floured surface.  Knead lightly 1 minute (too much
  handling will toughen loaves, while too little will inhibit rising.)
  Divide dough in half and shape each half into an 8 in (20 cm) round.
  Place in two greased 8 in (1.2 L) round cake pans.  With floured
  knife, cut a cross 1/2 in deep in each loaf.
  GLAZE:  In small bowl, combine whisky and milk.  Brush loaves with
  glaze.
   Bake in 350F (180C) oven 35 to 40 minutes or until loaves sound
  hollow when tapped on bottoms.  Remove from pans; let cool on wire
  racks.  Cut into wedges.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Maple Biscuits
 Categories: Breads, Echo
      Yield: 16 servings
 
      2 c  Sifted flour
      3 ts Baking powder
    1/2 ts Salt
      5 tb Shortening
    2/3 c  Milk (about)
 
  Sift flour with baking powder and salt.  Cut in shortening until
  mixture is as fine as corn meal. Add milk, mixing until a soft dough
  is formed. Knead lightly on floured board for about 20 seconds.  Roll
  to about 1/4 inch thickness and spread well with soft butter.  Now
  spread one half of the dough very generously with maple sugar which
  has been scraped from the pail. Fold the other half of buttered dough
  over the sugared half. Cut in 1 inch squares and place thightly
  together in buttered baking pan. Bake quickly in 450 F. for 15
  minutes.
  
  From: Vermont Cook Book Shared By: Pat Stockett
   MMMMM
  The "LaRK" (Cooking, WP51, Chatter)
  
  ~-- EZPoint V2.2
   * Origin: "LaRK's" Place (1:343/26.3)
  ======================================================================
  ====
   BBS: Computer Specialties BBS Date: 03-22-93 (05:46) Number: 35742
  From: LAWRENCE KELLIE              Refer#: NONE To: DAVID PACKHAM
  Recvd: NO Subj: Re: Biscuit Recipe Wanted      Conf: (149) COOKING
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Garlic Cheese Biscuits
 Categories: Breads, Lrk, Echo
      Yield: 12 servings
 
           -From the Kitchen of
           -Lawrence & Cindy Kellie
      2 c  Bisquick
    2/3 c  Milk
    1/2 c  Cheddar cheese
           -shredded (2oz)
      1 tb Chives
    1/4 c  Butter
           -melted
      1    Garlic clove -=OR=-
           -minced fine
    1/2 ts -garlic powder
 
   Pre-heat oven to 450 degrees
  
   Melt butter with garlic. Set aside and keep warm.
  
   Mix baking mix, milk, chives and cheese until a soft dough
   forms- beat vigorously 30 seconds.
  
   Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8
   to 10 minutes or until golden brown.
  
   Brush garlic/butter mix over warm biscuits before removing
   from cookie sheet.
  
   Makes 10 to 12 biscuits. (Unless ya like 'em real big)
   MMMMM
  The "LaRK" (Cooking, WP51, Chatter)
  
  ~-- EZPoint V2.2
   * Origin: "LaRK's" Place (1:343/26.3)
  ======================================================================
  ====
   BBS: Computer Specialties BBS Date: 03-22-93 (05:47) Number: 35744
  From: LAWRENCE KELLIE              Refer#: NONE To: DAVID PACKHAM
  Recvd: NO Subj: Re: Biscuit Recipe Wanted      Conf: (149) COOKING
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pumpkin Bread with Streusel Topping
 Categories: Breads, Echo
      Yield: 1 servings
 
  1 2/3 c  All-purpose flour, sifted
    1/4 ts Baking powder
      1 ts Baking soda
    1/8 ts Salt
    1/2 ts Cinnamon
    1/2 ts Nutmeg
    1/3 c  Butter, softened
  1 1/3 c  Granulated sugar
    1/2 ts Vanilla
      2    Eggs
      1 c  Pumpkin puree
    1/3 c  Sherry
           Orange slices, for garnish

MMMMM----------------------STREUSEL TOPPING---------------------------
    2/3 c  Brown sugar, packed
      2 tb Butter
  3 1/2 tb All-purpose flour
    1/2 ts Ground ginger
    1/4 c  Chopped walnuts
 
  Makes one 9-by-5-inch loaf
  
  Preparation time: 30 min. Baking time: 50 to 60 min. Oven
  Temperature: 350 degrees F.
  
   1. Sift together dry ingredients. Set aside.
   2. Cream butter with sugar until light and fluffy. Add vanilla, eggs
  and pumpkin puree. Beat well.
   3. Mix pumpkin mixture with flour mixture and sherry. Blend just
  until ingredients are combined.
   4. Pour into a greased and floured 9-by-5-inch loaf.
   5. For streusel, cream butter with sugar. Add flour and ginger.
  Blend with hands to form small crumbles. Add walnuts.
   6. Sprinkle streusel topping evenly over batter.
   7. Bake at 350 degrees F for 50 to 60 minutes.
   8. Cool on rack for 10 minutes. Remove from pan. Serve warm or at
  room temperature. Garnish with orange slices, if desired.
  The "LaRK" (Cooking, WP51, Chatter)
  
  ~-- EZPoint V2.2
   * Origin: "LaRK's" Place (1:343/26.3)
  ======================================================================
  ====
   BBS: Computer Specialties BBS Date: 03-22-93 (05:54) Number: 35746
  From: LAWRENCE KELLIE              Refer#: NONE To: CINDY VINCENT
  Recvd: NO Subj: Re: I need recipes!!           Conf: (149) COOKING
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cranberry-Orange Nut Bread
 Categories: Breads, Holiday, Lrk, Echo
      Yield: 2 servings
 
      4 c  Flour
  1 1/2 c  Sugar
      3 ts Baking powder
  1 1/2 ts Salt
      1 ts Baking soda
    1/2 c  Butter
           -or margarine, softened
      2 ts Grated orange peel
  1 1/2 c  Orange juice
      2    Egg
      2 c  Cranberries
           -chopped
      1 c  Nuts
           -chopped
 
  Preheat oven to 350F.  Grease bottom of 9x5 inch loaf pan.  In large
  bowl, combine flour, sugar, baking powder, salt and baking soda.
  With pastry blender or fork, mix in butter until mixture is crjmbly.
  Stir in orange peel, orange juice and egg just until flour is
  moistened.  Stir in cranberries and nuts.
  
  Spread batter in prepared pan.  Bake 55-65 minutes, or until wooden
  toothpick inserted in center comes out clean.  With spatula, loosen
  edges of loaf; remove from pan to wire rack to cool completely.
  Slice to serve.
  
  From:  Woman's Day Best Ideas of Christmas
   MMMMM
  The "LaRK" (Cooking, WP51, Chatter)
  
  ~-- EZPoint V2.2
   * Origin: "LaRK's" Place (1:343/26.3)
  ======================================================================
  ====
   BBS: Computer Specialties BBS Date: 03-22-93 (05:55) Number: 35748
  From: LAWRENCE KELLIE              Refer#: NONE To: CINDY VINCENT
  Recvd: NO Subj: Re: I need recipes!!           Conf: (149) COOKING
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CRANBERRY RAISIN BREAD
 Categories: Breads, Holidays, Christmas, California, Echo
      Yield: 4 servings
 
           -CALIFORNIA HERITAGE CONTI
 
  Cranberry Raisin Bread
  
  Serve this bread warm topped with Cranberry Butter (below) on
  Christmas morning.
  
  4 cups flour 1.3/4 cups sugar 1 Tablespoon baking powder 1.1/2
  teaspoons salt 1 teaspoon baking soda 1/2 cup unsalted butter 2 large
  eggs 1.1/2 cups orange juice 1 Tablespoon finely grated orange peel 2
  cups fresh cranberries, washed, stemmed and copped (or frozen
  cranberries, thawed and patted dry) 1 cup raisins
  
  Preheat the oven to 350 degrees. In a large bowl, combine flour,
  sugar, baking powder, salt and baking soda. With a pastry blender or
  fork, cut in butter until the mixture makes coarse crumbs. In another
  bowl beat eggs, orange juice, and orange peel until well blended.
  Stir in flour mixture. Gently fold in cranberries and raisins. Pour
  batter into 2 buttered 9-inch x 5-inch-x 3-inch loaf pans and bake
  for 1 hour and 10 minutes, or until a toothpick inserted in center
  comes out clean. Cool in pans on rack for 10-15 minutes before
  removing from pans.
  
  Cranberry Butter: 1 cup fresh cranberries, washed and stemmed (or
  frozen cranberries, thawed and patted dry) 1.1/2 cups powdered sugar
  1/2 cup unsalted butter, softened 1 Tablespoon lemon juice
  
  In a food processor puree the cranberries with the sugar. Add the
  butter and lemon juice, and blend until smooth. Transfer to a serving
  bowl and chill, covered, until firm
  
  From: California Heritage Continues California Heritage Continues
  received from Debbie Applebury in the December Cookbook Swap
  Converted from Qbook format Source: CALIFORNIA HERITAGE CONTINUES
  
  Posted on Genie C03 T25 M366 S.MEASE [COOKIE LADY] on 12/19/91
   MMMMM
  The "LaRK" (Cooking, WP51, Chatter)
  
  ~-- EZPoint V2.2
   * Origin: "LaRK's" Place (1:343/26.3)
  ======================================================================
  ====
   BBS: Computer Specialties BBS Date: 03-22-93 (05:55) Number: 35749
  From: LAWRENCE KELLIE              Refer#: NONE To: CINDY VINCENT
  Recvd: NO Subj: Re: I need recipes!!           Conf: (149) COOKING
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Ada's Molasses Nut Bread
 Categories: Breads, Holiday, Both, Echo
      Yield: 1 servings
 
  2 3/4 c  Flour; sifted all-purpose
      2 ts Baking powder
    1/4 ts Soda
    1/2 ts Salt
    1/4 c  Sugar
    1/2 c  Nut meats; chopped
    1/2 c  Seedless raisins
    3/4 c  Molasses
      1    Egg; beaten
    1/4 c  Shortening; melted or oil
      2 ts Grated orange rind
 
       Mix together and sift flour, baking powder, soda, salt and sugar
  into a mixing bowl; add nut meats and raisins and mix together.
  Combine the milk, molasses, egg, shortening and orange rind; add to
  dry mixture and stir only enough to dampen flour.  Bake in a greased
  bread pan, 10x5x3 inch, in a moderate oven, 350 degrees F., for 1 1/4
  hours.
  
  This recipe makes a large loaf of fruit bread.
  
  From THE FLAVOR OF MAINE by Brownie Schrumpf.  A culinary special
  published by The Bangor Daily News. @ 1976.
  
  Shared by Robert Rostrup.
  The "LaRK" (Cooking, WP51, Chatter)
  
  ~-- EZPoint V2.2
   * Origin: "LaRK's" Place (1:343/26.3)
  ======================================================================
  ====
   BBS: Computer Specialties BBS Date: 03-22-93 (05:56) Number: 35751
  From: LAWRENCE KELLIE              Refer#: NONE To: CINDY VINCENT
  Recvd: NO Subj: Re: I need recipes!!           Conf: (149) COOKING
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: OLD-FASHIONED CRUMB CAKE
 Categories: Breads, Genie, Echo
      Yield: 10 servings
 
  2 1/2 c  All-purpose flour
    3/4 c  Butter, softened
  1 1/2 ts Cinnamon
      1 c  Sugar
      1 ts Nutmeg
    1/2 ts Salt
           Egg, beaten
      1 c  Sour milk
      1 ts Baking soda
 
  To make sour milk, add 1 ts white vinegar to 1 c milk.
  
  Blend flour, butter and cinnamon until mixture resembles cornmeal.
  Reserve 1 cup flour mixture for top. Add sugar, nutmeg, salt, egg,
  sour milk and baking soda.  Blend slowly.  Pour into greased 9-inch
  square baking dish. Sprinkle reserved crumb mixture on top. Bake at
  350 for 30 minutes, or until straw inserted in center comes out clean.
  
   A light, spicy snack cake
  
  This recipe was taken from Second Round Tea-Time at the Masters
  Cookbook given to me by Jon Martin in the January 93 cookbook swap
  
  Enjoy!
  
  Sparkie
   MMMMM
  The "LaRK" (Cooking, WP51, Chatter)
  
  ~-- EZPoint V2.2
   * Origin: "LaRK's" Place (1:343/26.3)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Caraway Rye Onion Bread
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
           -Denise Bradshaw BDgm08b
           1 pound breadmaker size
    3/4 c  Water
      1 tb Vegetable oil
      1 tb Honey
      2 tb Dried onion
  1 1/4 c  Bread flour
    1/2 c  Whole wheat flour
    1/4 c  Rye flour
  1 1/2 tb Powdered milk
    3/4 ts Salt
      2 ts Caraway seeds
      2 ts Yeast
 
  Put ingredients in breadmaker in order listed, unless using a Welbilt
  or DAK (reverse them, in that case).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Onion Cakes
 Categories: Chinese, Appetizers, Breads, California
      Yield: 4 servings
 
      8    Flour tortillas
      2 tb Sesame oil
      1    Egg; lightly beaten
    1/2 c  Finely chopped green onions
           Oil for deep frying
           Salt
 
  Brush 4 tortillas with sesame oil then some of egg. Sprinkle about 2
  tablespoons green onions over each tortilla. Top each with remaining
  tortillas. Press firmly around edges and cover with plastic wrap. Let
  stand until ready to deep fry. Heat oil for deep-frying in wok or
  deep pan to 400F. Using tongs, slip tortilla cakes, one at a time,
  into hot oil. Cook, turning with tongs, to brown both sides. Drain
  each cake, holding it vertically over pan. Drain again on paper
  towels. While hot, cut each cake into 4 to 8 wedges. Sprinkle lightly
  with salt. Serve hot.
  
  Created by: Henry Chung, The Hunan Restaurant, San Francisco
  
  (C) 1992 The Los Angeles Times
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Boston Brown Bread
 Categories: Breads
      Yield: 2 servings
 
      2 c  Buttermilk
    1/2 c  Dark molasses
      1 c  Seedless raisins
      1 c  Rye flour
      1 c  Whole wheat flour
      1 c  White, fine ground Cornmeal
    3/4 ts Baking soda
      1 ts Salt
      1 tb Butter or margerine @rm temp
 
  EQUIPMENT;  egg beater or electric mixer, larege sized mixing bowl,
  wooden mixing spoon, sifter, 2 clean cans (2-1/2 cup size, one end
  removed) wax paper, aluminum foil, string, or tape, wire reack to fit
  inside large saucepan with cover, oven mits, waxpaper covered
  worksurface.
  
  1. put about 2 qt. water in tea kettle and breing to boil. 2. using
  egg beater or mixer, mix buttermik and molasses until well
     blended (about 5 min>); Add raisins 3. Put rye and whole wheat
  flowers, cormenal , baking soda, and salt into
     flour sifter and sift into buttermilk mixture a little at a time.
  Stir
     coninually until well blended. 4. Spread softened butter or
  margarine over inside and bottom of cans.
     pour mixture equally into the cans.  Cover each can loosely with
  greased
     wax paper (greased side down), allowing room under the wax paper
  for the
     bread to rise.  Cover wax paper with a large peice of aluminum
  foil,
     pulling it tightly around the outside of each can but puffing it
  up over
     the opening. Tie or tape the foil securely to the sideds of each
  can.
     Placed filled cans on rack in saucepan.  Set saucepan on stove and
  add
     enough boiling water to reach about 3/4  of the way up the sides
  of the
     cans.
     Set on high heat and breing water to a boil.  Reduce to low, cover,
     and steam bread for 2-1/2 hours. 5. Using oven mitts, carefully
  remove cans, one by one from water, and
     place on work surface.  Carefully remove foil and wax paper from
     hot cans. Turn cans upside down and carefully turn bread out on
  waxpaper
     covered work surface.
  
  TO SERVE:  Allow the bread to cool before slicing into about 1/2 inch
  wide peices.  Refrigerated, the bread keeps ell if wrapped for about
  10 days.
  
  From:  "THe Multicultural Cookbook for Students,"  Albyn & Webb, ORYX
  Press, 1993. Posted by Bud Cloyd
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: The Peace Maker
 Categories: Main dish, Seafood, Breads
      Yield: 6 servings
 
      1 c  Rice
     36    Oysters
      1    French bread loaf
      1    Butter, seasoning
 
  Boil the rice and keep hot and dry. Cut off the top crust of the
  bread. Hollow out the inside.  Fry the oysters.  Butter the inside of
  the loaf well and place in the oven to brown.  Fill with the hot
  fried oysters. The top of the loaf of bread may be buttered, toasted
  and placed on the oysters to retain the heat, although the oysters
  stay more crispy if served uncovered.  Serve on a platter with hot
  boiled rice which is seasoned, dotted with butter, and garnished with
  minced parsley and paprika. Yield: 6 servings. Note: A finely minced
  clove of garlic may be used to flavor the butter. From Rice, 200
  Delightful Ways to Serve It; copyright 1934 by Southern Rice
  Industry, New Orleans, La.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sourdough Honey Whole Wheat Bread
 Categories: Sourdough, Breads
      Yield: 4 servings
 
      1 pk Active Dry Yeast
      1 ts Salt
    1/2 c  Honey
      4 c  Whole Wheat Flour
      1 c  Warm Water
    2/3 c  Sourdough Starter
  1 1/2 tb Shortening
 
  Dissolve yeast in 1 cup warm water.  Mix yeast, starter, honey, salt
  and shortening with 3 cups flour.  Add more flour as needed to make a
  stiff dough.  Knead 150 strokes on a floured surface and place in a
  greased bowl. Cover and let rise 1 to 1 1/2 hours until doubled in
  size.  Punch down, let double again.  Punch down and roll into tight
  loaf.  Grease and place in bread pan.  Let double in pan and bake at
  400 degrees F. for 35 to 40 minutes or until very dark golden brown,
  and it sounds hollow when thumped.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Ken Haedrich's three grain biscuits
 Categories: Breads
      Yield: 14 servings
 
  1 1/2 c  Flour
    1/2 c  Yellow cornmeal
    1/3 c  Rolled oats (not instant)
      1 ts Baking powder
      1 ts Baking soda
    1/3 ts Salt
    1/4 c  Cold unsalted butter,
           Cut into 1/4 inch pieces
    1/2 c  Sour cream
    1/2 c  Milk
 
  :       Lightly butter large baking sheet-preferably dark metal.
  combine flour cornmeal, oats, baking powder, baking soda and salt in
  mixing bowl. Add unsalted butter and rub or cut in until mixture
  looks like coarse meal. Blend sour cream and milk in separate bowl,
  make well in dry ingredients and add liquid to well all at once, stir
  dough until evenly mixed
  :       Sprinkle dough, your hands and your work surface with flour,
  turn dough out and nead gently 20 or 30 seconds. Use little more
  flour if necessary to keep dough from sticking. Pat dough out to
  thickness of about 3/4 inch, cut dough using 2 or 2 1/4 inch round
  cutter.  Keep cuts close together. place on buttered baking sheet
  bake at 350 degrees for 13 to 14 minutes until browned and crusty.
  Serve at once
  :       Each biscuit contains about 104 calories; 123 mg sodium; 13 mg
  cholesterol; 5 grams fat 13 grams protein; 0.07 grams fiber
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: FRENCH BREAD
 Categories: Breads, French
      Yield: 1 servings
 
      1 pk Yeast, dry
    1/3 c  ;Water, warm
      1 T  Flour, rye
      1 c  ;Water, cold
    1/8 t  Sugar
  3 1/2 c  Flour
  2 1/4 t  Salt
 
  Calories     per serving: 145 Fat grams per serving: 4 Approx. Cook
  Time: 4:30
  
  Dissolve yeast and sugar in 1/3 cup water; let proof.  Mix flours and
  salt in a large mixing bowl.  Add one cup water to yeast water.  Add
  water slowly to flour mixture, stirring until the dough makes a ball.
  Let the dough rest five minutes.  Add more flour to make a smooth
  ball and knead for seven minutes.  Lete rest two minutes and knead
  three minutes more. Place dough in a clean, dry four-quart bowl.
  Cover and let rise 40 minutes. Turn dough out; pat into a 14"
  rectangle and fold in thirds. Repeat. Return dough to bowl and let
  rise 1-1/2 to 2 hours, or until tripled in bulk. Form dough into two
  baguettes, two round loaves, or 12 hard rolls. Slash the top of each
  with a razor blade. Preheat oven to 400 F, placing a pan on the
  bottom rack to heat. Bake loaves 30 to 35 minutes, steaming the
  loaves every four minutes for the first 15 minutes.
  
                                Texas Monthly magazine
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PEPPER BISCUITS
 Categories: Breads
      Yield: 16 servings
 
  2 1/2 c  Flour
      1 tb Baking powder
    1/2 ts Salt
      1 tb Coarse black pepper
    1/2 ts Baking soda
    3/4 c  Shortening
      1 c  Buttermilk (1 tb lemon/milk)
 
  Suggestions:  substitute 1 tbsp chopped fresh sage (1 tsp dry) for the
  pepper, or use 1/4 cup grated cheese.  These freeze well.  Reheat and
  serve warm.
  
  Preheat oven to 450F.  Stir together 2 cups of flour with baking
  powder, salt, pepper, and baking soda into a bowl.  Cut in the
  shorting with a pastry blender or fork.  Add the buttermilk (or milk
  soured with lemon juice) to make a soft dough, mixing just until the
  dough holds together.
  
  Flour your hands.  Pull off a piece of dough the size of a biscuit
  and dip the wet edge into the extra flour.  Then roll or pat into a
  biscuit. Place, slightly touching, on a lightly greased baking sheet.
  Bake until golden brown about 8 minutes.
  
  Source:  New Southern Cooking by Nathalie Dupree Shared by Elizabeth
  Rodier 6/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Helen's Scones
 Categories: Quickbreads, My
      Yield: 4 servings
 
MMMMM----------------------MM BY H. PEAGRAM---------------------------
  2 1/4 c  Flour
    1/4 c  Shortening
    1/4 c  Sugar (+)
    1/2 c  Milk or more
      3 ts Baking powder
      1 ts Salt
      1    Egg
 
  Preheat pan to 375.  Sift flour, sugar, baking powder and salt.  Cut
  in shortening.  Add egg and milk.  Knead lightly and roll out 1/2"
  thick. Cut in triangle.  Bake on griddle or electric fry pan about 5
  minutes each side.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Strawberry Shortcake
 Categories: Quickbreads
      Yield: 6 servings
 
    3/4 c  Whole Wheat Flour
  1 1/2 ts Baking Powder
    1/3 c  Plus 3T Brown Sugar (packed)
    3/4 c  Low-fat Milk
    3/4 c  Unbleached White Flour
    1/2 ts Salt
      2 tb Butter, melted
      1 pt Strawberries     *
 
  * Sweet, ripe strawberries, hulled and crushed Heavy Cream  (optional)
  
   Preheat oven to 400 deg F. In a mixing bowl, sift together the
  flours, baking
   powder, and salt. In another bowl, combine 1/3 cup of the sugar with
  the
   melted butter until it dissolves. Stir in the milk, then combine the
  wet
   with the dry ingredients and work together to form a soft dough.
  Turn the
   dough out onto a well-floured board and knead for a minute or so.
  Divide
   the dough into 2 equal parts, form into smooth balls, and roll out
  to to
   fit the bottom of a pie pan. Place the rounds of dough in 2 lightly
  oiled
   pie pans. Bake for 12-15 minutes, or until dough is golden brown.
  In the
   meantime, combine the crushed strawberries with the remaining 3 T
  sugar in
   a small bowl. Cover until ready to use.  Allow the baked dough to
  cool
   until it is just warm to the touch. Place 1 round on a serving plate,
   spread it with the berries, and top with the other round of dough.
  Cut into
   wedges to serve; this is best served fresh and warm. Top each
  serving with
   a bit of cold, stiffly beaten heavy cream if you'd like.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: DANISH FLATBREAD
 Categories: Breads
      Yield: 1 servings
 
  1 1/2 c  Rolled oats, ground
    3/4 c  Flour
    1/2 ts Baking soda
    1/2 ts Salt
    1/2 c  Buttermilk plus 2 tb
    1/4 c  Butter, melted
 
  Grind oats in blender or food chopper until crumbly.  Measure all
  ingredients into large bowl.  Mix together well to form stiff dough.
  Let rest 20 minutes.
  
  Divide into 4 equal ball shape pieces.  Roll on lightly floured
  surface as thin as possible.  Fry on hot greased skillet 350F turning
  to cook other side.  When brown spots appear, it is ready.  (May be
  rolled and cooked in the oven at 350F like crackers about 9 min.)
  
  Serve hot or cold buttered with choice of jams or honey.  Yield 4
  sheets
  
  Source:  Company's Coming, Muffins & More by Jean Pare Shared by
  Elizabeth Rodier 6/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Betty's Zucchini Bread
 Categories: Breads, Both
      Yield: 12 servings
 
           -Bon Appetit
      2 c  Flour
      2 ts Cinnamon;3 if desired
      2 ts Baking soda
      1 ts Salt
    1/2 ts Baking powder
      3    Eggs
      2 c  Sugar
    3/4 c  Vegetable oil
      2 c  Zucchini;grated
           -well drained
  1 1/2 c  Walnuts;chopped
    1/2 c  Raisions;(optional)
 
  Preheat oven to 350.  Sift first 5 ingredients.  Beat eggs in a large
  bowl until light.  Gradually add sugar and beat until thick and lemon
  colored. Add oil in thin stream and beat well. Mix in zucchini, nuts
  and raisins. Add sifted dry ingredients and blend well. Turn into
  greased and floured 12-cup bundt pan or 2 8x4 inch loaf pans. Bake
  until tester inserted in center comes out clean, about 50 minutes.
  Let cool 5 minutes before turning out onto rack. Cool completely
  before slicing. Makes 1 bundt cake or 2 loaves .from Bon
  Appetit....years ago
  
   Posted on Genie C02 T29 M287 by E.Laskey 9/10/92
   Formated to MM by Cathy Svitek
   MMMMM
  Happy Charring
  
  ~-- EZPoint V2.2
   * Origin: "LaRK's" Place (1:343/26.3)
  ======================================================================
  ====
   BBS: Computer Specialties BBS Date: 07-29-93 (08:38) Number: 59133
  From: LAWRENCE KELLIE              Refer#: NONE To: ALL Recvd: NO
  Subj: recipe Conf: (149) COOKING
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cliff House Zucchini Bread
 Categories: Breads, Both
      Yield: 8 servings
 
           -L.A.Times
      3    Eggs
      2 c  Sugar
      2 ts Vanilla
      1 c  Oil
      3 c  Zucchini;peeled,grated
           -drained
      3 c  Flour
      1 ts Baking powder
      1 ts Baking soda
    1/2 ts Salt
    1/2 c  Raisins; optional
      1 c  Pecans
      1 c  Pineapple-crushed
           -drained
 
  Beat together eggs, sugar, vanilla and oil in large bowl. Stir in
  zucchini.
  
  In separate bowl, combine flour, baking powder, baking soda, salt,
  raisins and pecans.  Add to zucchini mixture. Add pineapple and mix
  well. Pour into greased and floured 9x5-inch loaf pan. Bake at 350
  degrees 55 to 60 minutes or until wood pick inserted in center comes
  out clean. Makes 1 loaf, or approximately 8 servings.
  
  Each serving contains about:  725 calories; 227 mg sodium; 80 mg
  cholesterol; 40 grams fat; 89 grams carbohydrates; 9 grams protein;
  0.70 gram fiber.
  
  FROM:  L.A. Times Food Section, 9/3/92 Posted on Genie C02 T29 M286 by
  J.APPLEBURY [AppleDebbie] 9/8/92 Formatted to MM by Cathy Svitek
   MMMMM
  Happy Charring
  
  ~-- EZPoint V2.2
   * Origin: "LaRK's" Place (1:343/26.3)
  ======================================================================
  ====
   BBS: Computer Specialties BBS Date: 07-29-93 (08:38) Number: 59134
  From: LAWRENCE KELLIE              Refer#: NONE To: ALL Recvd: NO
  Subj: recipe Conf: (149) COOKING
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Spicy Corn Bread
 Categories: Breads, Breakfasts, Both
      Yield: 6 servings
 
      1 lg Green chili, chopped
      1 lb Chorizo, coarsely chopped
           -(or other
           Spicy sausage)
      1 lg Onion, chopped
      3 tb Butter
      3    Eggs
      1 c  Sour cream
  1 1/2 c  Cornmeal
    1/2 c  Whole wheat pastry flour
      1 ts Baking soda
      1 ts Baking powder
    1/2 ts Soy sauce
    1/2 c  Maple syrup
      1 c  Milk
      1 c  Monterey Jack cheese, grated
      3    Ears of fresh cooked corn,
           -kernels only
 
  Saute chili until skin is charred; set aside.  Fry chopped chorizo 10
  minutes; discard fat; set aside.  Saute onion in butter for 10
  minutes; set aside.  Chop chili into small pieces.  In a separate
  bowl, beat eggs and sour cream until smooth; stir in chili, sausage,
  and onion.  In another bowl, combine cornmeal, flour, baking soda,
  and baking powder. Stir in sausage mix, soy sauce, and maple syrup,
  stirring just until blended. Add in milk, cheese and corn kernels.
  Pour into lightly oiled 9" square baking dish.  Bake at 350 degrees
  until top is browned and splitting, usually 30 to 45 minutes.
  
  Serves 6.
  Happy Charring
  
  ~-- EZPoint V2.2
   * Origin: "LaRK's" Place (1:343/26.3)
  ======================================================================
  ====
   BBS: Computer Specialties BBS Date: 07-29-93 (08:39) Number: 59139
  From: LAWRENCE KELLIE              Refer#: NONE To: ALL; Recvd: NO
  Subj: recipe Conf: (149) COOKING
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: 100% Whole Wheat Bread
 Categories: Breads
      Yield: 6 servings
 
    2/3 c  Water
      1 T  Sugar
    2/3 c  Shortening
    1/2 c  Molasses
     12 c  Whole Wheat Flour
      3 pk Yeast
      8 c  Scalded Milk
      1 c  Sugar
      2 T  Salt
 
  Dissolve yeast in 2/3 c water while your milk is cooling.  Dissolve 1
  cup sugar in the hot milk.  Stir all ingredients in large bowl, turn
  out and knead about 5 minutes, adding flour if needed.  Knead about 5
  minutes. Let rise until doubled in bulk, about 1 1/2 to 2 hours.
  Knead down and shape into 6 loaves, let rise until doubled in pans.
  Bake at 375 degrees F. for 40 minutes.  Turn out on wire rack and let
  cool to cold before slicing, if you can. NOTE: Raisins and/or walnuts
  can be added for a change. Also this bread freezes well.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Honey and Lemon Balm Tea Biscuits
 Categories: Breads, Herbs
      Yield: 1 servings
 
      1 c  Butter
      1 c  Honey
      3    Eggs
      3 c  Flour
      3 ts Baking powder
      1 tb Milk
      2 ts Lemon flavoring
           -OR- lemon juice
      4    Sprigs fresh lemon balm
           -- chopped
 
  Thoroughly cream the butter and honey.  Add eggs and beat well.  Add
  the dry ingredients, then the milk, flavoring, and lemon balm.  Drop
  by spoonfuls on an ungreased baking sheet and bake 8 to 10 minutes at
  375 F.
  
  Source: Rhonda L. Brunea, Forestville, New York The Herb Companion -
  June/July 1993 Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sour Cream Bread
 Categories: Breads, Beer, * try me *, Alcohol
      Yield: 6 servings
 
      2 c  Flour (pastry)
  1 1/2 c  Self-rising flour
      1 tb Baking powder
  1 1/2 ts Dill weed
    1/2 ts Dried basil
    1/2 ts Celery seed
      1 tb Dried onion
      1 c  Sour cream
     12 oz Beer (room temp)
      3 tb Oleo
 
  Mix flours, baking powder, dill, basil, celery seed, onion, sour
  cream & beer.  Spoon into greased 9x5 loaf pan.  Pour melted
  margarine over batter. Bake at 325 for 1 hour. Slices best when
  COMPLETELY COOL
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SPOON BREAD
 Categories: Breads
      Yield: 6 servings
 
      1 cn Cream-style corn (1 lb can)
    3/4 c  Milk
    1/3 c  Shortening
      2    Eggs; lightly beaten
      1 c  Cornmeal
    1/2 ts Baking soda
      1 ts Baking powder
      1 ts Salt
      4 oz Canned diced green chiles
           - drained
  1 1/2 c  Shredded cheddar cheese
 
  Combine corn, milk, shortening, eggs, cornmeal, soda, baking powder,
  salt, drained chiles and cheese and mix well. Pour into greased
  9-inch square pan. Bake at 400F 45 minutes until golden. Serve hot.
  
  The actor who played Festus in the old "Gunsmoke" TV series gave us
  this recipe for spoon bread, which he serves with cornmeal-coated
  sand dabs.
  
  Created by: Ken Curtis
  
  (C) 1992 The Los Angeles Times
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Dom Deluise's Cheese & Onion Bread
 Categories: My favorite, Breads, Celebrity
      Yield: 8 servings
 
  1 1/2 c  Onion, chopped
      1    Egg
      2 tb Butter
    1/2 c  Sour cream
           Pepper, to taste
      2 c  Flour
      1 tb Baking powder
    1/4 c  Butter
      1 c  Cheddar, shredded
    2/3 c  Milk
      3 tb Fresh parsley, minced
 
  Saute onion in 2Tb butter until tender.  In  a bowl, combine onions
  with egg, sour cream and pepper. Mix well; set aside. Add flour and
  baking powder to another bowl.  Cut in 1/4 cup butter until crumbly
  and fine. Stir in half the cheese.  Add milk to make soft dough.  Pat
  into a buttered 9" square pan. Spread sour cream mixture on top.
  Sprinkle with remaining cheese & parsley.  Bake in oven at 425 for 25
  minutes. Cut into square and serve warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: WHOLE WHEAT FLOUR TORTILLAS
 Categories: Breads, Low-cal
      Yield: 6 servings
 
    1/2 c  Flour
    1/2 c  Whole wheat flour
    1/4 ts Salt
      1 tb Vegetable oil
      6 tb Warm water
 
  Combine flours and salt.  Mix water and 2 ts oil, stir into flour
  mixture to make a soft dough.  Divide dough into 12 even pieces.
  Shape each into a small ball.  Coat palms with remaining oil.  Roll
  each ball in oiled hands. Place in a bowl and cover with a cloth or
  plastic wrap.  Let stand about 15 min.
  
  Preheat an ungreased frypan.  Shape each ball into a very flat 4"
  round patty.  Roll out on a lightly floured surface to a 6 in circle.
  Cook each round on preheated frypan until bubbles form on top, and
  underside is flecked with brown but not too crisp and still flexible.
  
  Stack cooked tortillas, cover with a dry cloth towel.  Serve
  immediately or reheat in 350F oven before serving.
  
  Cut in wedges and crisp to make chips for dips or serve with melted
  cheese and chilies as nachos.
  
  Makes 6 servings, each 2 tortillas 6" 1 starchy choice, 1/2 fats &
  oils 14 g carbohydrate 3 g protein 2 g fat 86 calories
  
  Source:  Choice Cooking, Canadian Diabetes Association c. 1986 Shared
  by Elizabeth Rodier
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Garth's Good Breads
 Categories: Breads, Politicians
      Yield: 1 servings
 
      1 c  -Lukewarm water
      1 ts Sugar, granulated
      2 T  Dry yeast
    1/2 c  Sugar, granulated
      1 ts -Salt; heaping
    1/2 c  Vegetable oil
      9 c  Flour, all purpose
 
  Garth Turner is a 'dark horse' candidate for the leadership of
  Canada's Conservative party and it is unlikely he will be our next
  prime minister.
  
  In a large warm pottery bowl, place water and sugar; sprinkle in
  yeast. When yeast has risen to the surface blend and add water,
  sugar, salt and oil. Beat in 1 cup of flour at a time. mix till your
  biceps feel it and keep mixing til dough hangs together but is floppy
  and moist.
  
  Turn dough out onto a well-floured surface, sprinkle on a bit of
  flour and knead with the heels of your palms until dough is smooth
  and elastic. Return dough to bowl and cover with your best tea towel.
  Let dough rise away from drafts til double in size.
  
  Divide dough into 3 sections and fashion loaves into 3 well greased
  tins - black ones are best. Bake in preheated 400F 20 minutes til
  brown on top and bottom. remove from loaf pans and cool.
  
  MAKES: 3 LOAVES
  
  VARIATIONS: When mixing in flour, turner suggests adding 1/2 lb
  raisins, 1 cup shredded cheese or 2 pks onion soup mix.
  
  SOURCE: The Toronto Sun posted by Anne MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Blueberry Tea Bread
 Categories: Breads
      Yield: 1 servings
 
      2 c  Unsifted all-purpose flour
      1 c  Sugar
      3 ts Baking powder
    1/4 ts Salt
  1 1/2 c  Fresh blueberries
      2    Eggs
      1 c  Milk
      3 tb Salad oil
      1 ts Grated fresh orange peel
           Confectioners sugar
 
  In a large bowl mix flour, sugar, baking powder and salt. Stir in
  blueberries. In small bowl beat together eggs, milk, oil and orange
  peel; add all at once to flour mixture. Stir until dry ingredients
  are moistened. Turn into greased 9x5x3-inch loaf pan. Bake in 350 F
  oven 1 hour or until cake tester inserted in center comes out clean.
  Remove from pan and cool completely. Sprinkle top with confectioners
  sugar before cutting to serve. Makes 1 loaf.
  
  From "1993 Fresh Produce and More";Minnesota Grown Farmer to Consumer
  Directory;Minnesota Department of Agriculture;90 West Plato Blvd;St.
  Paul,MN 55107-2094
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SQUAW BREAD
 Categories: Breads
      Yield: 4 servings
 
      2 c  Water
    1/3 c  Oil
    1/4 c  Honey
    1/4 c  Raisins
      5 tb Brown sugar
      2 pk Dry yeast
    1/4 c  Warm water
  2 1/2 c  Unbleached all-purpose flour
           -(about)
      3 c  Whole wheat flour
  1 1/2 c  Rye flour
    1/2 c  Instant nonfat milk powder
  2 1/2 ts Salt
           Cornmeal
           Butter; melted
 
  Combine water, oil, honey, raisins, and 4 tablespoons brown sugar in
  blender container. Blend to liquefy. Soften yeast in warm water with
  remaining 1 tablespoon brown sugar. Sift together 1 cup unbleached
  flour, 2 cups whole wheat flour, 1 cup rye flour, nonfat milk powder
  and salt in large bowl. Add honey mixture and yeast. Beat with mixer
  at medium speed until smooth, about 2 minutes. Gradually stir in
  enough of remaining flours to make soft dough that leaves sides of
  bowl. Turn out onto floured surface and knead until smooth and
  satiny, 10 to 12 minutes. Place dough in lightly greased bowl and
  turn to grease other side. Cover and let rise until doubled, about 1
  1/2 hours. Punch down and let rest 10 minutes. Shape into 4 round
  loaves. Place 2 loaves on each of 2 lightly greased baking sheets
  sprinkled with cornmeal. Cover and let rise in warm place until light
  and doubled in size, about 1 hour. Bake at 375F 30 to 35 minutes.
  Cool on racks. While still hot, brush with melted butter.
  
  Makes 4 loaves
  
  Created by: Marilyn Martell
  
  (C) 1992 The Los Angeles Times
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Ray Bauer's Swedish Rye Bread (Limpa)
 Categories: Breads
      Yield: 1 servings
 
      1 ts Fennel seeds
      1 ts Cumin seeds
      1 ts Caraway seeds
    1/4 c  Cracked wheat
  2 1/4 tb Margarine or butter
  2 1/4 tb Molasses or barley malt
      1 tb Grated fresh orange peel
           (zest)
    1/4 ts Baking soda
  1 1/2 c  Whole wheat or rye flour
           (your choice will affect
           The taste - I prefer wheat)
  1 1/2 c  High gluten bread flour
      2 ts Dry yeast
      2 ts Gluten (IMPORTANT!)
      3 tb Buttermilk powder
 
  THIS STEP IS VERY IMPORTANT!
  
  Combine the first 7 ingredients (using FRESH seeds only!) in 1 1/3
  cup of boiling water and soak for 1 hour minimum.  (This pre-soaks
  the cracked wheat and pre-releases the other flavors.)
  
  Dump this concoction into a bowl and add the remaining 6 ingredients.
  
  Set your bread machine to White and bake at the medium setting...
  
  Manual -- do the normal knead and rise tricks.  Bake at 350 F for 30
  ~ 35 minutes.  (test this since oven temps. vary)
  
  Makes 1 loaf
  
  Contributed by Ray Bauer Hacked into MM by Wesley Pitts especially
  for the FIDO Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: My Best Raisin Bread
 Categories: My favorite, Bread_mach, Breakfast, Breads, Gift
      Yield: 999 servings
 
  1 1/8 c  Water
      3 c  Bread flour
  1 1/2 ts Salt
      3 tb Browm sugar
  1 1/2 tb Butter
  1 1/2 tb Dry milk
      1 tb Cinnamon
  1 1/2 ts Dry yeast
    3/4 c  Raisins
 
  Place all ingredients in order listed (for Hitachi machine). Set on
  regular or rapid bread settings.  Adjust as needed for your machine.
  
  This was adapted by me from a recipe which came with my machine.  I
  find this to be equal to the raisin bread we used to get fresh from
  the bakery. It is a heavy, rich and sweet loaf. Excellent for
  snacking or breakfast.
  
  Typed for you by: Joan Mershon
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Applesauce Cinnamon Bread
 Categories: Bread_mach, Breads, My favorite
      Yield: 999 servings
 
    1/3 c  Applesauce
    3/4 c  Buttermilk
  2 1/2 c  Bread flour
      1 tb Cinnamon
      1 ts Salt
      2 tb Brown sugar
      1 tb Butter
  1 1/2 ts Yeast
 
  Place all ingredients in pan in order listed (Hitachi machine).
  Adjust as needed for your machine.
  
  From Automatic Home Bakery Cookbook, Hitachi
  
  Typed for you by: Joan Mershon
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bannock
 Categories: Canadian, Breads
      Yield: 6 servings
 
      1 c  Whole wheat flour
    1/2 c  All purpose flour
    1/2 c  Rolled oats
      2 tb Sugar, granulated
      2 ts Baking powder
    1/2 ts -Salt
      2 tb Butter, melted
    1/3 c  Raisins; optional
    3/4 c  -Water; approx,
 
  "Bannock, a simple type of scone was cooked in pioneer days over open
  fires. Variations in flours and the additional of dried or fresh
  fruit make this bread the simple choice of Canadian campers even
  today.  Oven baking has become an acceptable alternative to the cast
  iron fry pan. McKelvie's restaurant in Halifax serves an oatmeal
  version similar to this one. For plain bannock, omit rolled oats and
  increase the all purpose flour to 1 cup.... One of the earliest quick
  breads, bannock was as simple as flour, salt, a bit of fat (often
  bacon grease) and water. In gold rush days, dough was mixed right in
  the prospector's flour bag and cooked in a fry pan over an open fire.
   Indians wrapped a similar dough around sticks driven into the ground
  beside their camp fire, baking it along with freshly caught fish.
  Today's native _Fried Bread_ is like bannock and cooked in a skillet.
     Newfoundlander's _Damper Dogs_ are small rounds of dough cooked on
  the stove's dampers while _Toutons_ are similar bits of dough deep
  fried. At a promotional luncheon for the 1992 Inuit Circumpolar
  Conference, Eskimo Doughnuts, deep fried rings of bannock dough, were
  served. It is said that Inuit children prefer these "doughnuts" to
  sweet cookies.
     Red River settlers from Scotland made a frugal bannock with lots of
  flour, little sugar and drippings or lard. Now this same bread plays a
  prominent part in Winnipeg's own Folklorama Festival.
     At Expo '86 in Vancouver, buffalo on bannock buns was a popular
  item at the North West Territories ' restaurant. In many regions of
  Canada, whole wheat flour or wheat germ replaces part of the flour
  and cranberries or blueberries are sometimes added. A Saskatchewan
  firm markets a bannock mix, and recipe books from coast to coast
  upgrade bannock with butter, oatmeal, raisins, cornmeal and dried
  fruit."
  
  Stir together flours, oats, sugar, baking powder and salt. Add melted
  butter, raisins (if using) and water, adding more water if needed to
  make sticky dough. With floured hands, pat into greased pie plate.
  Bake in 400F oven for 20 to 25 minutes or until browned and tester
  comes out clean. Cut into wedges. SERVES:6 VARIATIONS: In place of
  raisins add chopped dried apricots or fresh berries.(Blueberries are
  terrific if one is camping in northern Ontario in August.)
  
  SOURCE: "The First Decade" chapter in _A Century of Canadian Home
  Cooking_ posted by Anne MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: English Crumpets (Bakestone Recipes)
 Categories: Breads, Breakfast
      Yield: 4 servings
 
      4 oz All-purpose flour
      4 oz Bread flour
      2 ts Salt
    1/4 oz Fresh yeast
      1 ts Sugar
    1/2 pt Warm milk and water
      1 tb Vegetable oil
    1/2 ts Bicarbonate of soda
    1/4 pt Warm water
 
  Sift the flours and salt into a warm bowl.  Cream the yeast with the
  sugar. Add the warmed milk and water, then the oil.  Stir into the
  flour to make a batter, and beat vigorously until smooth and elastic.
  Cover the bowl, put in a warm place and leave it until the mixture
  rises and the surface is full of bubbles (about 1 1/2 hours).  Break
  it down by beating with a wooden spoon.  Cover and leave in a warm
  place to prove for another 30 minutes.  -- To cook the crumpets, heat
  and grease the bakestone lightly. Grease 5 or 6 crumpet rings (3-3
  1/2 inches) (or scone cutters) and put them on the bakestone to heat.
  Cook as many crumpets as possible at a time, as the batter will not
  stay bubbly for long.   -- Put 1/2 inch deep of batter into each
  ring.  Cook gently for 7 - 10 minutes, or until the surface sets and
  is full of tiny bubbles.  Using an oven glove for protection, lift
  off the ring, and if the base of the crumpet is pale gold, flip it
  over and cook for another 3 minutes until the other side is just
  colored.  If the crumpet batter is set but sticks slightly in the
  ring, push it out gently with the back of a wooden spoon.  Wipe,
  grease and heat the rings for each batch of crumpets.  If serving
  immediately, wrap the crumpets in a cloth and keep warm between
  batches.  Butter generously and serve at once.  If reheating, toast
  the crumpets under the grill, cooking the smooth surface first and
  then the top so that the butter will melt into the holes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CRUMPETS
 Categories: Breads, British, English
      Yield: 12 servings
 
      1 pk Active dry yeast
    1/4 c  -Warm water (105 to 115F)
    1/2 c  Milk; lukewarm
           -- (scalded, then cooled)
      1 tb Margarine or butter
      1 ts Sugar
    3/4 ts Salt
      1    Egg
      1 c  Flour
 
  Dissolve yeast in warm water in medium bowl. Stir in remaining
  ingredients. Beat until smooth. Cover and let rise in warm place
  until double, 40 to 60 minutes. Grease griddle or heavy skillet and
  insides of four to six 3-inch flan rings or crumpet rings. (See
  NOTE). Place rings on griddle over medium heat until hot. Pour about
  2 tablespoons batter into each ring. Cook until tops form bubbles and
  bottoms are golden brown, 1 to 2 minutes. Remove rings and turn
  crumpets to brown other side, 1 to 2 minutes. Repeat with remaining
  batter, greasing insides of rings each time. Serve with margarine or
  butter and jam or marmalade if desired. NOTE: 6 1/2 ounce tuna,
  minced clam or shrimp cans, tops and bottoms removed, can be
  substituted for the flan rings.
  
  (C) 1992 General Mills, Inc.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Jalapeno Breadsticks
 Categories: Breads, Appetizers, Original
      Yield: 32 servings
 
      1 tb Unsalted butter
    1/2 md Onion; chopped medium fine
           Cornmeal
      2 ts Active dry yeast
    1/4 c  Warm water
  1 1/2 ts Sugar
  1 1/2 ts Salt
      6    Jalapeno chiles
           - (fresh or canned)
           - seeded, and chopped
      1 c  Buttermilk
  3 1/2 c  Bread flour
 
  Saute onion in butter over medium heat until lightly browned.  Remove
  from heat and set aside.
  
  Lightly grease three large baking sheets and sprinkle them with
  cornmeal.
  
  Sprinkle yeast over warm water in a mixing bowl.  Let stand until
  yeast is dissolved, then stir in sugar, salt, chopped jalapenos,
  sauteed onion, buttermilk and 2 cups of the flour.  Beat mixture
  well.  Stir in enough of the remaining flour to make dough easy to
  handle.
  
  Turn dough out onto a lightly floured surface; knead about 5 minutes.
  Place in a large greased bowl, cover, and let rise in a warm place
  until double, about 1-1/2 to 2 hours.
  
  Punch down dough and divide into 4 equal parts.  On a floured
  surface, roll out one part dough to form an 8" x 8" square.  Using a
  knife or pizza cutter, cut the square into 8 equal strips.  Place the
  strips onto prepared baking sheet.  Repeat with remaining portions of
  dough.  Let rise uncovered (1 hour or more for light, airy
  breadsticks; 30 minutes for a denser, chewier texture).
  
  Bake in a preheated 400*F oven for 10 to 12 minutes, or until golden
  brown.
  
  Here's my entry, serve these with cold beer or your favorite
  non-alcoholic beverage. Source: Karen Mintzias - Redondo Beach,
  California Conf: (1668) Intelec-Cooking contest
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Shirley's Nut Bread
 Categories: Breads
      Yield: 10 servings
 
      2 c  Boiling water
      2 t  Baking soda
      2 c  Sugar
      2 t  Vanilla
    3/4 c  Chopped nuts
      1 c  Raisins
      1 c  Oleo (2 sticks)
      2 ea Eggs
      4 c  Flour
 
  Boil 2 cups water, add 1 c. raisins and 2 t. baking soda.  Let cool.
  In a large bowl, mix 2 sticks of oleo, 2 c. sugar, 2 eggs and 2 t.
  vanilla. Alternately add 4 c. flour and butter mixture to the raisin
  mixture.  Add nuts.  Bake at 325* for l hour in greased loaf pans.
  Makes two loaves. Great with butter or sprinkled with powdered sugar.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bara Brith (Currant Bread)  Welsh
 Categories: Breads
      Yield: 16 servings
 
    1/4 lb Dried fruit
      1 pt Warm water
      2 lb Plain flour
      6 oz Lard
    1/2 lb Demerara sugar
      4 oz Candied peel
    1/2 t  Mixed spice
      2 t  Salt
      1 oz Fresh yeast
      2 ea Eggs
 
  Oven: 450F, Gas Mark 8 for 15 minutes: 375F, Gas Mark 5 for 45
  minutes.
  
  Soak the fruit and candied peel in the water with the spice.  Leave to
  steep in a warm place and use the warm spicy, strained water to mix
  the dough.
  
  Sift the flour and salt and rub in the lard;  cream the yeast with the
  sugar and a little of the spiced water;  mix this into the flour,
  together with the eggs and use enough of the water to give a firm,
  yet elastic dough.
  
  Knead well, leave to rise and knock back;  blend in the drained fruit
  and knead again.
  
  Shape the dough into loaves and set into greased 1 lb tins in a warm
  place to prove;  bake, reducing the temperature after the first 15
  minutes.
  
  Originally, in some recipies, the fruit content would have been fresh
  currants or blackberries.
  
  Bara Brith is often served as part of the traditional Welsh tea.  It
  can also be purchased at many of the small bakeries found throughout
  Wales.
  
  British Cookery (BTA/BFPC)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Texas Breakfast Tacos
 Categories: Mexican, Breads, Sauces, Breakfast
      Yield: 4 servings
 
           Southwest Guacamole
           Fresh Tomato Salsa
      1 lb Chorizo Sausage; Bulk
      1 c  Onion; Finely Chopped, 1 Lg
      1    Green Bell Pepper;Medium,*
      1 tb Margarine Or Butter
     12    Eggs; Large, Beaten
     10    Flour Tortillas; **
      6 oz Cheese; Shredded, ***
      2 tb Margarine Or Butter; Melted
 
  *     Bell pepper should be seeded and cut into strips. ** Tortillas
  should be 7 to 8 inches in diameter. *** Use a mixture of shredded
  Colby and Montery Jack Cheeses.
  ~---------------------------------------------------------------------
  ~-- Prepare Southwest Guacamole and Fresh Tomato Salsa; reserve.
  Cook and stir the sausage, onion and the bell pepper strips in a
  10-inch skillet over medium heat, stirring frequently, until the
  sausage is done, about 10 minutes; drain and reserve.  Heat 1 Tbls of
  margarine in a skillet over medium heat until hot and bubbly.  Pour
  eggs into skillet.  As the eggs begin to set at the bottom and sides,
  gently lift cooked portions with a spatula so that the thin uncooked
  portion can flow to the bottom.  Avoid constant stirring.  Cook until
  the eggs are thickened throughout, but still moist, about 5 minutes.
  Heat the oven to 450 degrees F.  Spoon about 1/4 cup sausage mixture
  onto each of the tortillas; top each with about 1/4 cup of the eggs
  and 2 Tbls of the cheese mixture.  Fold tortillas into halves.
  Arrange 5 assembled tacos in ungreased jelly roll pan 15 1/2 X 10 1/2
  X 1-inches; brush with melted margarine.  Bake until light golden
  brown, about 10 to 12 minutes.  Repeat with the remaining tacos.
  Serve with the guacamole and salsa.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Quinoa Corn Bread
 Categories: Breads, Grains
      Yield: 6 servings
 
      2 c  Corn meal
      1 c  Quinoa meal *
      1 ts Salt
    1/2 ts Baking soda
  1 1/2 ts Baking powder
      1 tb Honey or brown sugar
      1 lg Egg; beaten
      3 tb Butter or bacon fat; melted
  2 1/2 c  Buttermilk

MMMMM--------------------------OPTIONAL-------------------------------
      4 oz Canned chopped green chilies
           -OR- jalapeno-tomato-relish
 
  Preheat oven to 425 F.  Prepare quinoa meal by grinding raw quinoa in
  a blender.  Combine all dry ingredients.  Combine wet ingredients.
  Mix the two together.  Bake in greased 9" x 9" pan or greased muffin
  tin until golden (about 25 minutes).
  
  Serve hot, with lots of butter.  For a spicier variation add optional
  green chilies or jalapeno-and-tomato relish.
  
  Source: Ancient Harvest Quinoa recipe leaflet Typed for you by Karen
  Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Amish Friendship Bread
 Categories: Breads, Gifts
      Yield: 4 servings
 
      3    Eggs
    2/3 c  Oil
      2 c  Flour
      1 c  Sugar
  1 1/2 ts Baking powder
  1 1/2 ts Bicarbonate of soda
  1 1/2 ts Cinnamon
      2 ts Vanilla essence
 
  DAY 1:   Starter cup DAY 2, 3, 4: Stir well DAY 5: Add 1 cup each of
  milk, sugar, flour DAY 6,7,8,9: Stir Well DAY 10: Add 1 cup each of
  milk, sugar, flour
  
  Then take out 3 cups - keep 1 sup for your next batch, give away 2
  cups.
  
  To the remainder of the batch, add the ingredients listed above, and
  pour into greased and lined tins, half-filling them.  Bake in a
  moderate oven 35 minutes, or until done.
  
  You can add 1 cup nuts, crushed pineapple, sultana, coconut, grated
  apple or whatever takes your fancy.
  
  PS:  Keep starter cup unlidded and in a large container, as it rises
  quite a lot on a hot day.   I cover mine with a tea-towel.
  
  Shared by:  Mike Kear
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PEANUT BUTTER BREAD
 Categories: Breads
      Yield: 12 servings
 
      3 md Potato; peeled/chopped
      5 c  Flour; divided
    1/4 c  Sugar, brown
      2 ts Salt
      2 pk Yeast, dry
    1/4 c  Shortening
      1    Egg; beaten
    1/2 c  Peanut butter, chunky
 
  Cook potatoes in boiling water to cover 10 minutes or until tender.
  Drain potatoes, reserving two cups water (add water to make 2 cups if
  neces- sary).  Reserve potatoes for another use; set potato water
  aside.
  
  Combine two cups flour, sugar, salt, and yeast; mix well.  Set aside.
  
  Combine potato water and shortening in a saucepan; cook, stirring con-
  stantly, until shortening melts.  Cool to 110 F., and pour over flour
  mixture.  Mix on low speed of an electric mixer until blended.  Add
  egg and peanut butter, mixing until ingredients are well blended.
  Gradually stir in enough of remaining flour to make a soft dough.
  
  Turn dough out on a floured surface, and knead until smooth and
  elastic. Place in a well-greased bowl, turning to grease top.  Cover
  and let rise in a warm, draft-free place until doubled (about an
  hour).
  
  Punch dough down and halve.  Turn each portion out on a lightly
  floured surface, and roll out to a 14"x7" rectangle; fold and
  re-roll.  Starting with the narrow end, roll tightly as for a
  jellyroll.
  
  Pinch the seams together to seal edges.  Place loaves, seam side
  down, in two well-greased loaf pans.  Cover and let rise again until
  doubled (about 45 minutes).  Bake at 375 F. for 40 to 50 minutes.
  
                                     Lucille Carroll
                                     Boca Raton, FL
                                     per Southern Living magazine
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: James Beard's Cheese Bread
 Categories: Breads
      Yield: 2 servings
 
      1 pk Active dry yeast
      1 tb Granulated sugar
  1 3/4 c  Warm (100-115 deg) water
      5    To 6 cups all purpose flour
      1 tb Salt, or to taste
    1/4 c  Butter, softened
      1 ts Tabasco
    1/4 c  Parmesan cheese, freshly
           -grated
    3/4 c  Gruyere or Emmenthaler
           -cheese, shredded
 
     Dissolve the yeast with the sugar in 1/4 cup of the warm water and
  allow to proof. In a large bowl, mix 5 cups of flour and the salt.
  Make a well in the center and add the remaining 1 1/2 cups warm
  water, the butter, the Tabasco, and the yeast mixture. Stir with a
  wooden spoon or spatula or with your floured hands until the dough is
  well amalgamated. Turn out on a heavily floured board (use 1/2 cup
  flour) and knead for 10 to 12 minutes or until the dough is smooth,
  elastic, and rather satiny in texture and all the flour on the board
  is absorbed; add flour if you need it. Place the dough in a buttered
  or oiled bowl and turn to coat on all sides. Cover with a towel and
  let rise in a warm, draft-free spot until doubled in bulk, 1-1/2 to 2
  hours or slightly more.
     Punch down the dough, turn it out on a lightly floured board, and
  knead in the cheeses. When thouroughly blended, cut the dough in half
  and let rest for 10 minutes, then roll out each half into a rectangle
  about 11 X 6 inches and let rest for 2 or 3 minutes more. Roll each
  triangle up, pinching the edges as you do so, and tucking in the ends
  so that the loaf measures about 4-1/2 X 7-1/2 inches. Place the dough
  in two well buttered tins, cover, and let rise in a warm spot until
  the bread has reached the top of the tin, or slightly higher, or has
  more or less doubled in size.
     Bake on the center of the middle rack of a preheated 375F deg oven
  for approximately 30 minutes, or until the loaves sound hollow when
  removed from the tins and rapped with the knuckles on both top and
  bottom. Bake directly on the oven rack, without the tins, for a few
  minutes to firm the crust. Cool the bread on racks before slicing.
  VARIATIONS:
     * Instead of the butter, use 1/3 cup peanut oil or olive oil. Also
  use oil on the baking tins.
     * Use fresh Parmesan orRomano only - a little over a cup - or use a
  mixture of the two.
     * Use sharp shredded Chedder instead of the Gruyere cheese.
     * Bake as one loaf in a 10 X 4-1/2 X 3-inch pan, which will make a
  thicker , more concentrated loaf and will take slightly longer to
  bake. SOURCE: Beard on Bread by James A. Beard
  :       Alfred A. Knopf, Inc. New York
  :       ISBN 0-394-47345-0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Meal in a Loaf
 Categories: Breads, Main dish
      Yield: 6 servings
 
      4 c  Flour
      2 tb Sugar
    1/2 ts Salt
      2 tb Quick yeast
      1 c  Water
    1/4 c  Dijon mustard
      2 tb Margarine
  1 1/2 c  Chopped cooked ham
      1 c  Shredded swiss cheese
    1/2 c  Chopped dill pickle
      1    Egg, beaten
 
  Mix 3 c flour, sugar, salt and yeast Heat water, mustard, & margarine
  to 125 - 130 F Stir liquids into flour mixture. Add remain flour and
  knead. Let rise till double. Punch down and roll out to 14 - 12
  inches on a cookie sheet Sprinkle ham cheese and pickle down center
  of dough Make cuts in dough from filling d dough edge at 1" intervals
  Fold strips over filling Let rise till double. Brush with egg and
  bake at 375F for 25 min
  
  Note:  ham may be doubled
         Rolled out dough may be cut into squares and each square filled
  :       then edges of squares folded over and sealed to make filled
  buns
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Southern Cornbread
 Categories: Breads
      Yield: 6 servings
 
      2 tb Oil or shortening
      2 c  White cornmeal
      2 tb All-purpose flour
      2 ts Baking powder
      1 ts Baking soda
      2 c  Buttermilk
      1    Egg
 
  Heat oil in a 9-inch cast iron skillet in the oven at 450F.
  
  Mix together the dry ingredients.  Combine egg and buttermilk and
  stir into the dry ingredients.
  
  Swirl hot skillet until inside is coated with oil.  Pour batter into
  the hot pan.  Bake 20 to 25 minutes or until browned.  Invert over a
  plate and cut into wedges.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Boboli Aka Focaccia Bread
 Categories: Breads, Appetizers, Both
      Yield: 8 servings
 
      1 pk Yeast
    1/4 c  Water
  2 1/4 c  Warm water
      6 tb Olive oil,+ extra for pans
  5 1/2 c  To 6 cups flour
      1 ts Salt (optional)
 
  1 Pkg yeast. 1/4 C water, 2 1/4 C warm water, 6 T. olive oil, plus
  some extra for pans,  5 1/2 to 6 C flour, 1 t. salt (optional). Mix
  together and let rise 30 to 40 minutes. Divide dough into 3 parts and
  place in 3 olive-oiled pie pans. Dimple dough with fingers. Place on
  top the following mixture:  Coarse sea (or Kosher) salt, fresh ground
  pepper, chopped rosemary and thyme. If herbs are dried, soak them in
  water for 10 minutes and then pat dry on paper towels.
   Let rise 50 to 60 minutes.  Bake at 350 degrees F for 25 minutes.
  May dip in olive oil.
  Happy Charring
  
  ~-- EZPoint V2.2
   * Origin: "LaRK's" Place (1:343/26.3)
  ======================================================================
  ====
   BBS: Computer Specialties BBS Date: 08-02-93 (08:30) Number: 59682
  From: LAWRENCE KELLIE              Refer#: NONE To: ALL Recvd: NO
  Subj: recipe Conf: (149) COOKING
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Jalapeno Cheese Loaf
 Categories: Vegetables, Breads, Both
      Yield: 1 servings
 
      1 oz Dry yeast
      1 c  Warm water
      1 ea Egg beaten
      2 tb Butter
      4 c  Flour, divided
      1 tb Sugar
    3/4 ts Salt
    1/4 ts Garlic salt
      3 ea Jalapeno peppers small
      1 c  Cheddar cheese sharp
      4 oz Pimentos,drained,diced
    1/4 c  Onion,minced
 
  In a large bowl dissolve yeast in warm water; let stand for 5 min.
  Add egg and butter to yeast mixture; mix until butter melts. In a
  separate bowl, combine 3 cups flour, sugar, salt, and garlic salt.
  Gradually add flour mixture to yeast mixture; beating at medium speed
  of electric mixer until smooth.  Beat in peppers(seeded and
  chopped),shredded cheese, Pimentos, onion, and enough remaining flour
  to form a soft dough. Turn out dough onto a well floured surface;
  Knead for 5- 10 minutes or until smooth and elastic.  Place dough in
  a greased bowl, turning to grease top. Cover and let rise in a warm
  draftfree place for 1 hour or until double in bulk. Punch dough down.
  Turn out dough onto a well floured surface; knead for 1 minute, Shape
  dough into a loaf; place in grease 9x5x3 inch loaf pan. Cover and let
  rise in a warm place for 30 min or until double in bulk. Bake at 400
  deg F for 40-45 minutes or until loaf sounds hollow when tapped.
  Remove from pan and cool on wire rack Note: this recipe won Best of
  Show--at the Southwest Florida Fair 1991 from Florida State Fair
  Cookbook
   1991
   MMMMM
  Happy Charring
  
  ~-- EZPoint V2.2
   * Origin: "LaRK's" Place (1:343/26.3)
  ======================================================================
  ====
   BBS: Computer Specialties BBS Date: 08-01-93 (15:45) Number: 59669
  From: LAWRENCE KELLIE              Refer#: NONE To: ALL Recvd: NO
  Subj: recipe - the last              Conf: (149) COOKING
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Oatmeal Bread
 Categories: Breads
      Yield: 1 servings
 
      2 c  Oats
      2 c  Boiling water
    1/2 c  Molasses
    1/2 c  Brown sugar
      1 tb Salt
    1/2 c  Shortening
    1/2 c  Lukewarm water
      1 ts Sugar
      2 tb Dry yeast
      6 c  Flour
 
  Pour boiling water over oats.  Stir & add molasses, salt, shortening &
  brown sugar.  Let stand till lukewarm.
  
  Mix lukewarm water with sugar & yeast & let stand till yeast starts to
  work.  Add to the soaked mixture.  Beat in flour.  Add more or less
  flour depending on consistency.  When firm, knead well for about 10
  minutes or so.  Let rise for 1 hour.
  
  Punch down, shape into loaves.  Cover & let rise for another 45 to 60
  minutes.  Bake for 35 minutes at 400F.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Red Lobster Cheese Rolls
 Categories: Breads
      Yield: 1 servings
 
      1 ts Garlic salt or powder
      1 tb Parsley flakes
      1 ts Italian seasonings
      5 lb Bisquick
     44 oz Cold water
      1 lb Cheddar cheese,
           -sharp,grated
    1/2 c  Butter or margarine
 
  Preheat oven to 450 degrees. Mix bisquick, water and cheese. Drop by
  large spoonfuls onto greased baking sheet. Bake for 8-10 minutes.
  After baking, (while hot) brush on melted butter or margarine mixed
  with garlic powder, parsley flakes and italian seasoning. (Amounts
  will vary by the size batch you make, but a little goes a long way.)
  Serve hot.
  
  The Red Lobster manager's recipe is for a large quantity, so you'll
  have to reduce the ingredient quantities by the size batch you
  desire. Note: For a smaller batch I usually use 2 C. Bisquick, 1/2
  cup cold water, and 3/4 c. grated cheddar which will yield about 12
  biscuits.
  
  You may also substitute soda water or gingerale for the water, if
  desired.
  
  Judy Garnett/NC PJXG05A From: JOAN JOHNSON From: NANCY GOLDEN Date:
  09-21-92 (20:22)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHALLAH ALMOST LIKE AUNT LEAH'S
 Categories: Breads, Jewish
      Yield: 8 servings
 
      5 t  Yeast, dry
      2 c  Potato water
    3/4 c  Sugar
      2 t  Salt
      3    Egg
      7 c  Flour; (adjust as needed)
    1/2 c  Oil
 
  Dissolve yeast in potato water.  Add sugar, and let stand five
  minutes. Add salt and beaten eggs.  Stir in four cups of the flour.
  Add oil, stirring while adding.  Stir in enough remaining flour to
  make dough that forms a ball and is not sticky.
  
  Put dough on a floured board.  Cover with a towel and let rest 10
  minutes. Knead 10 minutes.  Put in a greased bowl, and let rise until
  it doubles (about one hour).  Punch down.  Braid to form two loaves
  and place on cookie sheets.  Let rise again, approximately 50
  minutes.  Use a pastry brush to gently coat with a glaze made of a
  beaten egg and a few drops of water.  Sprinkle the top with sesame
  seeds.  Bake at 350 degrees until well done (approximately 45 to 50
  minutes).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Banana-Oatmeal-Pecan Bread
 Categories: Breads
      Yield: 1 servings
 
    1/2 c  Margarine, room temperature
    1/4 c  Honey
      2 ea Eggs
      3 ea Bananas, mashed
    1/4 c  Buttermilk
      1 ts Vanilla
      1 ts Baking powder
      1 ts Baking soda
    1/2 ts Salt
    1/2 c  Oats
      2 c  Wholewheat flour
      1 c  Broken pecans
 
  Preheat oven to 350F. In a medium sized bowl, cream together butter &
  honey till mixture is smooth.  Beat in eggs one at a time.  Stir in
  bananas, buttermilk & vanilla.  When well blended, mix in baking
  powder, soda & salt.  Blend in the rest of the ingredients.
  
  Turn mixture into a buttered loaf pan 9" by 5" by 3".  Bake for 55
  minutes. Cool on wire rack.
  
  "The Vegetarian Times Cookbook"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Old-Fashioned Oatmeal Bread
 Categories: Breads
      Yield: 1 servings
 
      2 tb Dry yeast
    1/2 c  Warm water
    1/2 c  Molasses
    1/3 c  Oil
  1 1/4 c  Warm water
      2 ea Well beaten eggs
      1 tb Salt
      2 c  Oats
      5 c  Wholewheat flour
 
  Stir yeast into warm water & set aside for 5 minutes.  In a large
  bowl, mix together molasses, oil, water, eggs & salt.  Stir in yeast
  & then oats. Add flour, using just enought to ofrm a soft dough.
  Knead for several minutes. Cover & let rise till doubled in bulk.
  Punch down & knead again. divide in half & place in two oiled bread
  tins.  Cover & let rise till doubled. Bake at 375F for 45 minutes.
  
  "The Vegetarian Times Cookbook"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Oatmeal Yeast Bread
 Categories: Breads
      Yield: 1 servings
 
    1/2 c  Molasses
  1 1/2 tb Salt
      3 tb Oil
      1 c  Scalded milk
      1 c  Boiling water
      3 c  Oats
      2 tb Dry yeast
    1/2 c  Lukewarm water
    1/2 c  Gluten
      4 c  Wholewheat flour
 
  Add molasses, salt & oil to scalded milk.  Pour, with boiling water,
  over oats, stir well & let stand till lukewarm.
  
  Dissolve yeadt in lukewarm water & let rise.  Mix gluten with flour &
  add to oat mix.  Beat well.  Add yeast & mix thoroughly.  Knead for 5
  minutes, use more flour as necessary.  Place in a covered, oiled bowl
  & let rise till doubled.  Punch down, divide in half, cover & let
  rise for 10 minutes. Form into 2 loaves.  Place loaf tins, oil the
  tops & let rise for another 30 minutes.  Bake at 400F for 10 minutes
  & then at 350F for 60 ~65 minutes.
  
  "The Vegetarian Times Cookbook"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Flour Tortillas
 Categories: Mexican, Breads
      Yield: 12 servings
 
      4 c  All purpose flour
  1 1/2 ts Salt
  1 1/2 ts Baking powder
      4 tb Lard or shortening
  1 1/2 c  Warm Water
 
  Combine dry ingredients in a mixing bowl. Cut in shortening. Make a
  well in the center and add water, a small amount at a time, to form a
  dough. Knead dough in bowl until smooth and elastic. Cover and wet
  aside for ten minutes. Form dough into egg-sized balls and flatter
  between palms. With rolling pin, roll each ball into a 6 inch circle,
  about 1/8 inch thick. Cook on preheated ungreased skillet over medium
  high heat, approx. two min. per side, until tortilla looks slightly
  speckled. Cover with a clean towel to keep warm and soft until
  served. The tortillas may be cooled and stored in plastic bags in the
  freezer for later use.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Saluf Bi Hilbeh (Flat Bread with Fenugreek & Coriander Pa
 Categories: Breads, Yemani
      Yield: 12 servings
 
      1 pk Active dry yeast
  1 1/2 c  -Warm water
      2 c  Plain flour
      2 c  Wholemeal flour
    1/2 ts Salt
           Oil or ghee
           Hilbeh
 
  Makes 12 loaves Oven temperature: 260C (500F) Cooking time: 4
  minutes each lot
  
  Soak yeast in 1/4 cup water and stir to dissolve.
  
  Sift flours into a mixing bowl, remove 1 cup flour and keep aside.
  
  Blend remaining water and salt into yeast liquid and pour into flour.
  Mix in a little of the flour to thicken liquid, cover and leave in a
  warm place for 10-15 minutes until frothy.  Blend in remaining flour
  in bowl, then beat by hand for 10 minutes, or on electric mixer using
  dough hook for 5 minutes.
  
  Turn onto a floured board and knead in enough of the reserved flour
  to make dough smooth and satiny.  Return to bowl, sprinkle top of
  dough lightly with flour and stretch a sheet of plastic film over top
  of bowl. Leave in a warm place until doubled in bulk - about 30
  minutes.  Preheat oven.
  
  Punch down dough and turn out on board.  Knead a little, then divide
  into 12 equal portions.  Place a heavy flat griddle or baking sheet
  on centre shelf in oven and heat for 10 minutes.  Grease with a wad
  of paper towelling dipped in oil.  Roll out each portion to a 15 cm
  (6 inch) round and prick with a fork.  Brush top lightly with oil and
  spread on 1 teaspoon hilbeh.  Lift 2 loaves onto a lightly floured,
  flat-edged baking sheet or plywood board and slide onto heated
  griddle or baking sheet.
  
  Bake in hot oven for 4 minutes.  Top may be lightly browned under a
  hot grill.  As breads are removed, wrap in a cloth to keep them warm
  and soft. Serve warm.
  
  NOTE: If breads begin to puff up during cooking, press top with a
  folded cloth.  Breads should be bubbly, but should not form a pocket.
  
  Source: The Complete Middle East Cookbook by Tess Mallos Typographical
  errors courtesy of Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Irish Herb Scones
 Categories: Breads
      Yield: 4 servings
 
    1/2 lb Mealy potatoes
      4 tb Flour
    1/4 ts Salt
      4 tb Oil
      2 tb Chopped parsley
    1/2 ts Dried dill
    1/4 ts Savory
    1/4 ts Marjoram
    1/4 ts Powdered sage
           Oil for frying
 
  Boil or bake the potatoes, then pass through a foodmill.  Mix the
  flour, salt, oil & herbs with the potatoes.  On a floured board, roll
  this dough to a thickness of about 1/4 inch.  Cut into triangles 3 or
  4 inches wide. Fry in very hot oil on both sides until light golden.
  
  Vera Gewanter, "A Passion for Vegetables"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cumin Nan
 Categories: Grill, Indian, Breads
      Yield: 6 servings
 
      2 c  All purpose flour
      1 ts Active dry yeast
      1 tb Sugar
      1 ts Salt, optional
      3 ea Garlic cloves, minced
      1 tb Cold pressed corn oil
    1/3 c  Packaged mash potato flakes
      1 ts Whole cumin seeds, toasted
      1 c  Warm water
           -----------Glaze------------
      1 tb Corn oil
      2 ea Garlic cloves, minced
 
  Combine all ingredients except water & glaze in a food processor &
  process for 30 seconds.  Gradually add water while the machine is
  running. Process in short bursts till a thick ball is formed.  Remove
  & knead for 5 minutes. Use flour as needed to prevent sticking.
  Cover dough with a damp cloth & let rise in a warm dark place for 15
  to 20 minutes.
  
  Prepare grill & cover to buld up an intense heat.  Cut dough into 6
  portions.  roll each piece into a circle 8" in diameter & as thin as a
  flour tortilla.  Brush each piece with glaze & place glaze side down
  on the grill.  Cover & allow to bake for 5 minutes.  Brush tops with
  glaze, flip & allow other side to brown.
  
  PER SERVING: 227 Cal.; 5g Prot.; 5g Fat; 41g Carb.; 0 Chol.; 17mg
  Sod.; 3g Fiber.
  
  VT July, 1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SOPAIPILLAS  FBFJ97A
 Categories: Breads, Mexican
      Yield: 1 servings
 
      4 c  Flour
  1 1/2 ts Salt
      1 ts Baking powder
      1 tb Butter
      1 pk Dry yeast
    1/4 c  Water;warm
  1 1/4 c  Milk; scalded
      1 qt Cooking oil
 
       Combine dry ingredients, cut in butter.  Dissolve yeast in
  water, add to scalded milk (cooled to room temp.).  Make well in
  center of dry ingredients; add 1 1/4 cup liquid and work into dough
  (add liquid until dough is firm like yeast dough).  Knead 15 to 20
  times, then put bowl over dough and set aside 10 minutes.  Heat oil
  to 420 degrees in deep fryer. Roll 1/4 of the dough to 1/4 inch
  thick; cut into squares (do not re-roll any dough).  Cover cut dough
  with a towel and dry a few at a time.  To assure puffing, stretch
  dough before lowering into fat and put in top side first.  Hold each
  piece down until it puffs.  Drain on towels.  Serve with honey.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: NAVAJO FRY BREAD  FBFJ97A
 Categories: Breads, Mexican
      Yield: 1 servings
 
      1 x  Oil
      2 c  Flour; unsifted
      4 ts Baking powder
      1 ts Salt
    2/3 c  Water;warm (maybe more)
      1 x  Cornmeal
 
       Put 2 to 3 inches oil in fryer and heat to 400 degrees.  Combine
  flour, baking powder, and salt.  Add 1/2 cup warm water and continue
  adding water to reach the consistancy of bread dough.  Tear off balls
  of dough. Roll out balls on a board lightly dusted with cornmeal to
  1/4 inch thick. Punch a holl in the center of each piece.  Fry bread
  one at a time, turning as soon as it becomes golden.  Drain on
  absorbent paper and serve hot with honey or powderedsugar.  These are
  also good plain or with salsa on top.
     *****TEX-MEX COOKBOOK*****
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Crusty French Bread
 Categories: Breads
      Yield: 1 servings
 
      1 tb Dry yeast
    1/2 c  Warm water
      1 ts Salt
      2 tb Vegetable oil
    1/4 ts Sugar
      3 c  White flour
           Cornmeal
 
  In a medium sized bowl, warmed, dissolve yeast in water & add salt,
  oil & sugar.  Stir together.  With a slotted spoon, beat in 1 3/4 c
  flour. Combine 1/2 c flour with the other ingredients.  Set side in a
  warm area for 15 to 20 minutes.
  
  Flour a board with the rest of the flour & turn out the dough.  Knead
  till it is no longer sticky.  Flatten it with the palms of your
  hands.  Fold in half & in half again.  Roll until it is 10 1/2 inches
  long.  Sprinkle cornmeal on a cookie sheet & set the dough.  Use a
  brush to oil the surface.  Slash the top of the dough with a sharp
  knife & allow to proof for 30 minutes or so.
  
  Preheat oven to 375F & bake for 20 minutes.  Remove from oven &
  spread the surface with water, using a brush.  Continue to bake for
  30 to 35 minutes.
  
  Anne Lerner, "Breads You Wouldn't Believe"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Italian Bread
 Categories: Breads, Italian
      Yield: 2 servings
 
      1 tb Sugar
      2 ts Salt
      2 pk Active dry yeast
      5 c  All-purpose flour
      1 tb Butter or margarine
           Water
           Cornmeal
      1    Egg
           Salad oil
 
  1.  In large bowl, combine sugar, salt, yeast, and 2 cups flour.  In
  1-quart saucepan over low heat, heat butter or margarine and 1 3/4
  cups water until very warm (120 to 130 F.)  (Butter or margarine
  does not need to melt.)  (Actually, I use the microwave for this part
  -wp-)
  
  2.  With mixer at low speed, gradually beat liquid into dry
  ingredients until just blended.  Increase speed to medium; beat 2
  minutes, occasionally scraping bowl with rubber spatula.
  
  3.  Beat in 1/2 cup flour to make thick batter; continue beating
  mixture at medium speed for 2 minutes, scraping bowl often with
  rubber spatula. With wooden spoon, stir in enough additional flour
  (about 1 3/4 cups) to make a soft dough.
  
  4.  Turn dough onto floured surface; knead until smooth and elastic,
  about 10 minutes, adding flour while kneading.
  
  5.  Cut dough in half; cover pieces with bowl; let dough rest for 20
  minutes for easier shaping.
  
  6.  Grease large cookie sheet; sprinkle cookie sheet with cornmeal.
  
  7.  On floured surface with floured rolling pin, roll each half into
  15" by 10" rectangle.  From 15" side, tightly roll dough, jelly-roll
  fashion; pinch seam to seal.
  
  8.  Place loaves, seam side down, on cookie sheet and taper ends.
  Brush loaves with oil; cover loosely with plastic wrap; Refrigerate 2
  to 24 hours.
  
  9.  Preheat oven to 425 F.  Meanwhile, remove loaves from
  refrigerator; uncover; let stand 10 minutes.  Cut 3 or 4 diagonal
  slashes on top of each loaf.  Bake 20 minutes.
  
  10. In small bowl with fork, beat egg white with 1 tablespoon of
  water. Remove loaves from oven; brush with egg-white mixture; return
  to oven and bake 5 minutes.
  
  Contributed by Wesley ("Ain't no beans in *MY* chili") Pitts
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BANANA HEALTH LOAF
 Categories: Breads, Low-cal
      Yield: 14 servings
 
  1 1/2 c  Whole wheat flour, divided
    1/2 c  Coconut, unsweetened shredd.
      2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
      1 c  Mashed banana (3 small)
      3 tb Vegetable oil
      2 tb Liquid honey
 
  Suggestion:  reserve 1/4 cup flour.  Low fat recipes have a tendency
  to be too dry.  Bake about 35 min in 9x5 loaf pan or muffin cups if
  8x4 pan not available.
  
  Mix together 1 1/4 c. of flour, coconut, baking powder, baking soda
  and salt in a bowl.  Combine banana, oil and honey.  Stir into flour
  mixture quickly but gently until just combined.  Add part of the
  remaining 1/4 cup flour if needed.  Batter will be lumpy.
  
  Spread batter evenly in a lightly greased (and/or waxed paper lined)
  8x4 loaf pan.  Bake at 350 F about 45 min until tester inserted in
  center comes out clean.  Cool 10 min in pan. Turn out of pan, cool
  completely on rack. Wrap in waxed paper and store overnight before
  slicing.
  
  Makes 14 servings, each about 1/2 inch thick when 8x4 pan used. 1
  starchy choice, 1 fats & oils choice 16 g carbohydrate, 2 g protein,
  4 g fat, 108 calories
  
  Source:  Choice Cooking, Canadian Diabetes Association c. 1986 Shared
  by Elizabeth Rodier 6/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Damper
 Categories: Breads, Trad. aussi
      Yield: 999 servings
 
    250 g  Self Raising Flour (2 cups)
    1/2 ts Salt
    250 ml Milk (1 cup)
     30 g  Soft butter or marg (1 oz)
 
  Sift flour and salt into a mixing bowl. Add milk and butter/
  margarine and mix with a wooden spoon for 1-2 minutes or with an
  electric mixer for 1/2 - 1 minute.
  
  Knead dough lightly into a round [flattened ball] and place in a
  greased and floured 18cm (7inch) sandwich cake tin. Bake in a hot
  oven at 220C (425F) for 25-30 minutes. Cool on a wire cooling tray.
  Serve sliced, spread with butter and jam, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Herb Sourdough Bread
 Categories: Breads, Sourdough
      Yield: 16 servings
 
    1/4 c  Fructose
    1/8 t  Salt
      2 c  Sifted all-purpose flour
      2 T  Baking powder
      1 T  Various fresh herbs
    3/4 c  Part-skim ricotta cheese
      2 T  Part-skim ricotta cheese
  1 1/2 T  Skim milk
      3 T  Commercial light sour cream
      1    Egg white
      2 T  Canola oil
    1/2 T  Vanilla
 
  Preheat oven to 325'F. Combine fructose, salt, flour, baking powder
  and herbs in medium mixing bowl. In separate bowl, mix remaining
  ingredients. Create a well in the dry ingredients and pour the wet
  ingredients in center of well. Mix until well blended. The dough will
  be similar to biscuit dough.
  
  On a lightly floured surface, form dough into a 14x2" loaf. Transfer
  loaf to baking sheet sprayed with no-stick vegetable coating. Bake in
  preheated oven for 20-25 minutes or until golden brown. Cool at least
  5 minutes before cutting.
  
  Makes 16 1-slice servings, each containing approximately 100
  calories, 15 grams carbohydrate, 3 grams fat, 3 milligrams
  cholesterol, 3 grams protein and 277 milligrams sodium.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Jamaican Buns
 Categories: Breads, Disney
      Yield: 24 servings
 
  3 1/2 c  Flour
    1/2 c  Sugar
      2 ts Baking powder
    1/2 ts Salt
      2 tb Lemon rind;    -OR-
      1 tb -Lemon extract
      1 c  Butter or shortening
      3    Eggs
    3/4 c  Milk
      1 c  Raisins
  1 1/4 c  Shredded coconut
      2    Egg whites; lightly beaten
 
  Preheat oven to 350 F.
  
  In a large mixing bowl, combine flour, sugar, baking powder, salt, and
  lemon rind.  Cut in butter until mixture is crumbly in texture.  Beat
  eggs with milk and add to flour mixture.  Blend until just moistened.
  Do not over mix.  Add raisins and coconut and mix again, just enough
  to incorporate.  Using an ice-cream scoop or tablespoon, portion
  dough onto a greased cookie sheet.  Brush the tops of each bun with
  beaten egg whites and sprinkle with sugar.
  
  Bake for about 25 minutes.  Buns should be golden brown and firm to
  touch.
  
  Source: Cinnamon Bay Bakery - Disney's Caribbean Beach Resort
  :       Cooking with Mickey - Volume II
  :       Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BRUSCHETTA (HEART-SHAPED GARLIC ROLLS)
 Categories: Breads, Italian
      Yield: 24 servings
 
      1 c  Water
      1 c  Milk
      2    Eggs
      2 pk Dry yeast
      2 ts Sugar
      2 tb Olive oil
      5 c  Flour, more if necessary
           Salt
      2    Garlic cloves; crushed
    1/4 c  Vegetable oil
 
  Combine water, milk, eggs, yeast, sugar and olive oil in large bowl.
  Mix well and add half of flour and 2 teaspoons salt. Knead in
  remaining flour and 1 teaspoon salt. Knead until dough forms ball.
  Place in greased bowl and turn to grease top. Cover and let stand 30
  minutes to 1 hour until doubled. Punch down, turn and let stand again
  30 minutes to 1 hour. Punch down. Roll out dough on floured surface.
  Cut into heart or other desired shapes using cookie cutter. Place
  rolls on generously greased baking sheet. Combine garlic, vegetable
  oil and salt and brush over rolls. Bake at 400F 12 to 15 minutes or
  until golden.
  
  Created by: Mauro's, Glendale, Calif.
  
  (C) 1992 The Los Angeles Times
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Rigani Cheese Bread
 Categories: Breads, Greek
      Yield: 12 servings
 
      1 tb Active dry yeast
      1 c  -Tepid (110 F) water
      3 tb Olive oil
    1/2 ts Fine-grain sea salt
      3 c  Whole wheat flour, or more
      2 tb Dried rigani; crumbled
    1/2 tb Dried mint; finely crumbled
    3/4 lb Feta cheese; well drained,
           - finely crumbled
      1    Egg yolk; beaten with:
      2 tb -Warm water
 
  Sprinkle the yeast over the water and set aside in a warm place until
  foamy, about 10 minutes.  Whisk in 2 tablespoons of the olive oil and
  the salt.
  
  Sift the flour into a large mixing bowl, make a well in the center,
  and pour in the yeast mixture.  Knead 10 minutes, adding additional
  flour if necessary to make a firm elastic dough.  Transfer to a
  lightly oiled bowl, tightly cover with plastic wrap, and set aside
  for 2 hours in a warm draft-free spot.
  
  Knead in the rigani, mint, and feta until evenly distributed
  throughout the dough.  Lightly oil a heavy baking sheet and place the
  dough in the center. Form into a round loaf and flatten to a
  thickness of 2 inches. Cover with a clean kitchen towel and set aside
  for 1 hour in a warm draft-free spot. The dough will rise only
  slightly.
  
  Heat the oven to 350 F.
  
  With a sharp thin blade, slash the top of the loaf diagonally in 2 or
  3 parallel lines, brush with the remaining olive oil, and bake 25
  minutes. Brush with the beaten egg yolk and bake 15 minutes longer,
  or until the bread is deep golden brown and sounds hollow when tapped
  on the bottom.
  
  Source: Flavors of Greece - by Rosemary Barron
  :       ISBN: 0-688-07087-6
  
  ~-From the Kowboy Kitchen of Wesley Pitts
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Herman Sourdough Starter
 Categories: Breads
      Yield: 1 servings
 
      2 c  All-purpose flour
      2 c  Milk
      1 c  Sugar
    1/3 c  Warm water (115-120degrees)
      2 pk Dry yeast
 
  Sprinkle 1 Tablespoon of the sugar over the warm water.  Sprinkle
  yeast over this and let stand in warm place to double in size,
  approximately 10 minutes.
  
  Mix milk, sugar, flour and yeast mixture in a plastic or glass
  container, about the size of a 5 quart ice cream bucket.
  
  Stir, using only a wooden spoon as metal objects retard Herman's
  natural growth.  Cover loosely with a clean cloth or place glass
  plate over top of container so Herman can breathe.
  
  Herman doubles, even triples at times of vigorous rising.  Place
  Herman in a warm place overnight. (On top of refrigerator or in oven
  with only the pilot light or electric oven light on.) Next day
  refrigerate, loosely covered, and try to stir each day.  Yeast-type
  mold may begin to form on the surface after 48 hours if you don't
  stir daily.  On the fifth day, measure out 1 cup of Herman to bake
  with (you can measure out more but you must have at least 1 cup of
  Herman left).  Then feed the Herman you have left:
       1 c all-purpose white flour; 1 c milk; 1/2 c sugar
  
  Stir well!  Keep in refrigerator in the same large container, loosely
  covered.  Stir every day.  We have been away on vacation weekends
  with no stirring and Herman survived quite nicely.  For longer
  vacations, remember he freezes well!
  
  On the tenth day, if you wish, measure out enough to bake another
  recipe and start the process of feeding him once again.  Feed Herman:
  
       2 c all-purpose flour; 2 cups milk; 1 cup sugar
  
  After the tenth day we start using Herman almost daily, or as
  desired, as we make most of our bread, cake and pancakes from Herman.
  As long as we remember to feed him approximately every 5 days he
  survives very well. Feed on days divisible by five-five, ten,
  fifteen, twenty, twenty-five, and thirty.  You will never again
  forget when to feed Herman.  If it's a 5-day, feed Herman!
  
  If you are not using Herman often, just add a Tablespoon of sugar to
  Herman every fifth day and continue as long as forever!!  Herman is
  such a sweetheart ( a sweet sourdough)!!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cowboy Biscuits
 Categories: Breads
      Yield: 2 servings
 
      2 c  Flour
      3 ts Baking powder
      1 ts Salt
    1/2 c  Lard or shortening
    3/4 c  Milk
      2 tb Milk
 
  In a mixing bowl, stir the dry ingredients together and cut in lard or
  shortening until the mixture has the texture of coarse meal.
  
  Stir in 3/4 cup milk a little at a time until mixture forms a smooth
  dough. Turn out onto a floured board and knead lightly.  Roll on
  floured board to 1/2 inch thickness and cut with a floured 2-inch
  biscuit cutter.
  
  Place biscuits on ungreased baking sheet and brush tops with the
  remaining milk.  Bake in a 450 degree oven for 10 to 12 minutes or
  until lightly browned.
  
  For drop biscuits, add up to 1 cup milk to the flour mixture.  Do not
  knead the dough.  Drop by heaping spoonfuls onto an ungreased baking
  sheet and bake as for rolled biscuits.
  
  Yield: 1 dozen 2-inch biscuits.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lavash
 Categories: Breads, Turkish
      Yield: 8 servings
 
      1 pk Yeast
      2 c  Warm water
      2 tb Sugar
  5 1/2 c  All purpose flour
      2 ts Salt
 
  Lightly oil a bowl for the dough.
  
  Mix the yeast, water and sugar in a large mixing bowl. Add the flour
  and salt and mix until it forms a well-blended but somewhat soft
  dough. (resist the temptation to work in any more flour than
  absolutely necessary.)
  
  Knead the dough by hand or machine.  If by hand, turn it out on a
  floured board and work it until it is smooth and elastic,
  approximately 10 minutes. If using a dough hook on an electric mixer,
  knead the dough at the slowest speed for about 5 minutes.
  
  Pat the dough into a ball and put it in the oiled bowl. Cover the
  dough with a kitchen towel and set it in a warm, draft-free place to
  rise until the dough has doubled in bulk, about 30 to 40 minutes.  (A
  perfect place is a gas oven with its slight heat given off by the
  pilot light; an electric oven, turned on low for no more than 2
  minutes, then turned off, works equally well.)
  
  When the dough has doubled, turn it out on a floured board, punch it
  down, and knead it again until there is no air left in it.  Divide
  the dough into 8 round mounds, place them on the board, cover again
  with a towel, and let rise until almost doubled, about 30-minutes.
  
  While the dough is rising, preheat the oven to 450F. Position a rack
  as close as possible to the oven bottom. Flour a 12x15-in baking
  sheet.
  
  When the 8 mounds of dough have risen, roll them out, one piece at a
  time into rectangles about 12x15 inches (the size of a standard sheet
  pan) and about as thin as for a pizza.  Puncture the entire surface
  at 1/2-inch intervals with the tines of a roasting fork.
  
  Bake the breads, one at a time, for 6 to 8 minutes, or until the tops
  are lightly browned.  Remove each finished bread to a wire rack to
  cool and continue baking the remaining breads until all 8 are
  finished.  During the baking, if any large bubbles start to puff up,
  puncture them immediately with a fork.
        _________________________________________________
  
  The bread in the Middle East is tradionally a type of cracker bread
  called lavash (lawasha in Assyrian).  This flat leavened bread is
  available in grocery stores and specialty markets and can be eaten as
  a cracker in the dry, crisp form in which it comes.  However to serve
  along with a meal, it is preferable to dampen it so that it becomes
  more breadlike.
  
  Moisten the lavash, one cracker at a time, under cold running water,
  making sure that both sides are completely wet;  place in a plastic
  bag for 3 hours, at the end of which time the bread will be pliable
  and chewy. Lavash prepared in this fashion is also used for Aram
  sandwiches. In the old country, a lavash bread would bake in a clay
  bottomed oven in 2 to 3 minutes.  You can get much the same result
  baking on a ceramic baking tile or directly on the floor of a gas
  oven.
  
  From MONDAY NIGHT AT NARSAI'S, by Narsai M David and Doris Muscatine.
  New York: SIMON & SCHUSTER, 1987
  
  FROM:    HOWARD WITTENBERG   (BCWX27A)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Greek Tsoureki ( Easter Bread)
 Categories: Greek, Breads, Holiday
      Yield: 2 servings
 
      1 c  Milk
    1/2 c  Sweet butter
      1 pk Active dry yeast
    1/2 c  Granulated sugar
      1 ts Salt
      2    Eggs; beaten
      5 tb Orange juice
      1 tb Grated orange rind
  5 1/2 c  Sifted flour
           Butter; melted
           Red-dyed, hard-boiled eggs
    1/4 c  Slivered almonds
      2 tb Granulated sugar
 
  In a small saucepan, combine the milk and butter over medium heat and
  scald.  Stir until the butter melts, then pour into a mixing bowl.
  When lukewarm, sprinkle in the yeast, and with fingers or a heavy
  spoon gradually stir in the 1/2 cup sugar until it dissolves.  Then
  add the salt, eggs 3 tablespoons of the orange juice, and the orange
  rind, stirring continuously, and gradually add half the flour until
  the mixture begins to bubble.  Continue adding flour gradually by
  hand; the dough will be sticky, but should not be stiff.  Flour your
  fingers lightly and knead for 15 minutes.  Place the dough in a large
  buttered bowl, brush the dough with melted butter, cover, and place
  in a warm area to rise until doubled in bulk (approximately 2 to 3
  hours).
     Punch the dough down and divide into 2 parts.  Divide each half
  into 3 parts and roll each into a long rope about 10" x 2".  Braid
  the three ropes together; pinch to seal the ends if leaving long, or
  join together to form a long round loaf (see note below).  Repeat
  with the other half of the dough to make a second tsoureki.  Place in
  large baking pans or on a cookie sheet, cover, and let rise until
  doubled in bulk (approx. 1 1/2 hours).
     Meanwhile, prepare the glaze by mixing the remaining orange juice,
  remaining sugar, and the almonds in a small bowl.  Bake the tsourekia
  in a 375 degree oven for 20 minutes.  Remove from the oven and with a
  pastry brush glaze the tops and sides of loaves.  Return to the oven
  and bake for another 15 to 20 minutes until the color is a rich and
  shiny chestnut.
     Note:  If using the Easter eggs, tuck them into the center when you
  shape the loaves, leave until loaves have doubled and bake them with
  the loaf.  After baking, though lovely, the eggs will be inedible.
  Also in some provinces, the tsoureki is formed with a large braid and
  a smaller one over it, making a much larger loaf requiring a longer
  baking time.
  
  From "The Food of Greece" by Vilma Liacouras Chantiles. Typed for you
  by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Vasilopita ( New Year Bread)
 Categories: Greek, Breads
      Yield: 1 servings
 
      1 pk Active dry yeast
    3/4 c  Milk; lukewarm
      3    Eggs; beaten
  1 1/2 ts Grated orange rind
    3/4 c  Caster sugar
  4 1/2 c  Plain flour
    1/4 ts Salt
    1/2 ts Ground cinnamon
    1/4 ts Ground masticha
    1/2 c  Butter; melted
      1    Egg; for glazing
           Blanched split almonds
 
  New Year Bread is traditionally cut at midnight on New Year's Eve.
  After baking, a coin is inserted through a slit in the base.  The
  person who finds the coin will have luck in the New Year.  Long ago
  the coin used to be a gold one, then later a silver coin was used.
  These could be incorporated into the dough before baking.  Nowadays
  because of the nickel content of coins it is undesirable to bake a
  coin in the cake.
  
  Dissolve yeast in 1/4 cup of the milk.  Add remainder of milk, eggs,
  orange rind and sugar.  Sift 3 cups flour, salt and spice into a warm
  bowl and make a well in the centre.  Pour in yeast mixture and stir
  to blend in flour, gradually adding warm melted butter.  Mix dough
  with hands until it comes away from sides.  Turn on to a floured
  surface and knead until smooth and elastic, adding remaining flour as
  required.  Knead for 10 minutes. Place ball of dough in a clean bowl
  brushed with melted butter. Turn dough over to coat top with butter
  and cover bowl with a cloth or plastic wrap. Leav to prove (rise) in
  a warm place until doubled in bulk. Punch down and turn on to lightly
  floured surface.  Knead lightly and shape into a round loaf.  Place
  on a large greased baking sheet or in a greased 25 cm (10 inch) deep
  cake tin.  Cover and let rise in a warm place until doubled - about 1
  1/2 to 2 hours.
  
  Glaze with well-beaten egg and arrange blanched almonds in numbers to
  denote the New Year, pressing in lightly.  Bake in a moderately hot
  oven for 45 minutes until golden brown and cooked when tested.  If
  bread browns too quickly place a piece of greased brown paper on top.
  Cool on a wire rack.
  
  From: "The Complete Middle East Cookbook" by Tess Mallos
        ISBN: 1 86302 069 1
        Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Christopsomo tis Kirias Zinis
 Categories: Greek, Breads, Holiday
      Yield: 3 servings
 
  4 1/2 c  Semolina flour
  2 1/4 c  Sugar
      3 tb Freshly ground cinnamon
      1 tb Freshly ground anise
      1 tb Freshly ground coriander
      2 ts Freshly ground cloves
      3    Oranges
      6    Tangerines
  2 1/2 c  Dried currants
      1 c  Golden raisins
      1 c  Olive oil, mild

MMMMM-----------------------STARTER DOUGH----------------------------
      4 pk Active dry yeast
    1/2 ts Sugar
    1/2 c  -Hot water, just above body
           - temperature
      4 c  All-purpose flour;
           -plus extra for kneading
 
  Make the flavoring addition first.  Combine the semolina flour, sugar,
  cinnamon, anise, coriander, and cloves in a bowl and add the finely
  grated zests of the oranges and tangerines.  Squeeze some of the
  oranges and tangerines.  Squeeze some of the oranges and tangerines
  to obtain 1 1/4 cups juice.  Use half this juice to soak the currants
  and raisins for a minimum of 1 hour, preferably overnight.  Put the
  remaining juice in a pan with the olive oil.  Heat until almost
  boiling.  Pour this into a bowl with the semolina and spice mixture
  and stir.  Cover and leave overnight until needed.
  
  Next day, combine the dried yeast with the sugar and hot water in a
  cup. Put the flour in a bowl, making a well in the center.  Pour in
  the yeast mixture.  Squeeze 2/3 cup more orange and tangerine juice,
  warm it, nad add.  Work to a smooth dough, adding more water and warm
  juice if necessary.  Put the dough into an oiled bowl, cover with a
  cloth, and leave to rise in a warm place until almost doubled in size
  - about an hour.
  
  Punch down the dough in a bowl.  Combine the drained currants and
  raisins with the semolina and spice mixture and, working with your
  hands, combine with the dough.  Turn the dough onto a floured surface
  and knead for 10 minutes, adding more flour if the dough is sticky.
  
  Divide the dough into three equal pieces.  Oil 3 loaf pans, each 1-1/2
  quart capacity.  Shape each piece to fit the length of the pan and
  fit them in, so the corners are well filled.  Cover with a cloth and
  leave to rise in a warm place until almost double in size - another
  hour.
  
  Bake in an oven preheated to 350 F for 1 hour and 10 minutes or more;
  the loaves should be rich brown color and make a hollow sound when
  the unmolded bread is thumped on the bottom.  Leave on a rack to
  cool.  The bread will keep for at least 3 weeks.
  
  Source: Recipes from a Greek Island - by Susie Jacobs
  :       ISBN:0-671-74531-X
  :       Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Island of Sifnos Honey bread.
 Categories: Breads, Greek
      Yield: 1 servings
 
  2 1/2 lb Ricotta cheese, unsalted
           -OR- unsalted Mizithra
      2 tb Butter
      1 pn Salt
      1 ts Baking powder
     10    Eggs
      3 c  Honey (try Sifnos honey)
      1 c  Sugar
      4 ts Ground cinnamon
      3 c  Flour
 
  Mix the flour with necessary warm water to make dough like bread. Add
  the butter, salt, and baking powder. Knead and put aside.
  
  Place in a bowl the ricotta cheese and the sugar and mix by hand. Add
  the honey and a handful of flour. Break and add the eggs and half the
  cinnamon, and mix well.
  
  Butter a pan and with a rolling pin roll out the dough to the size of
  round pan letting the dough over the edges. Spread the mixture over
  the dough and bake in 350 degree preheated oven for about 30 minutes.
  When ready sprinkle the rest of the cinnamon. Plan the amount of
  dough so the whole bread will be about 2 inches in height. Cut in
  diamond sections.
  
  Source: TSELEMENTES Translated and posted by: George Righos
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cheese Scones **
 Categories: Breads, Spicy, Tabasco
      Yield: 8 servings
 
      2 c  All-Purpose Flour
    3/4 c  Grated Parmesan Cheese
      2 ts Baking Powder
      1 ts Dried Oregano, Crumbled
    1/4 ts Salt
      4 tb Butter, Chilled And Cut Into
           - Small Pieces
    1/2 c  Milk
      2 lg Eggs, Lightly Beaten
      1 ts Tabasco Pepper Sauce
    3/4 c  Finely Chopped Onion
 
  Hot from the oven, these scones are really good eating, especially
  with vegetable soup.  To vary the flavor, throw in a half cup of
  chopped reconstituted sun-dried tomatoes, make them with Cheddar
  cheese instead of Parmesan, or try other herbs such as basil or dill.
  ~---------------------------------------------------------------------
  ~-- Preheat the oven to 400 degrees F.  In a large bowl or a food
  processor, mix the flour, cheese, baking powder, oregano and salt.
  Cut in the butter, using a pastry blender, two knives, or pulses of
  the food processor, until the mixture resembles coarse crumbs.
  Transfer the mixture to a large bowl, if blended in a food processor.
  
  In a small bowl, stir together the milk, eggs and Tabasco sauce.
  Make a well in the center of the dry ingredients and add the milk
  mixture, stirring to combine.  Mix in the onion.  The dough will be
  sticky.
  
  Lightly butter a baking sheet.  With lightly floured hands, pat the
  dough into a 9 inch circle in the center of the baking sheet.  Cut
  the circle into 8 wedges.  Bake the scones for 20 to 25 minutes, or
  until lightly browned.
  
  From: The Tabasco Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fat-Free Pumpkin Bran Muffins
 Categories: Breads, Low-fat
      Yield: 12 servings
 
           Non-stick cooking spray
      1 c  Canned solid-pack pumpkin
      1 c  High-fiber cereal shreds
    3/4 c  Skim milk
    1/3 c  Corn syrup, light or dark
      2    Egg white; slightly beaten
  1 1/4 c  Flour
    1/3 c  Sugar
      2 ts Baking powder
    1/2 ts Salt
    1/2 c  Raisins
 
  Spray 12 (2-1/2") muffin cups with cooking spray.  In medium bowl
  combine pumpkin, cereal, milk, corn syrup and egg whites.  In large
  bowl combine remaining ingredients.  Add pumpkin mixture; stir until
  well blended. Spoon into prepared muffin cups.  Bake in 400 F oven 20
  minutes or until toothpick inserted in center comes out clean.  Cool
  in pan 5 minutes. Remove; cool on wire rack.  Makes 12 muffins.
  
  Each muffin provides: 0 g total fat, 0 g cholesterol, 150 Calories, 4
  g protein, 35 g carbohydrate, 340 mg sodium
  
  Source: Karo pamphlet
  :       Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Old Time Sourdough
 Categories: Breads
      Yield: 2 servings
 
MMMMM--------------------------STARTER-------------------------------
      2 c  Water
      2 c  Flour
      1 pk Yeast

MMMMM----------------------SOURDOUGH BREAD---------------------------
      4 c  Flour
      1 ts Salt
      2 tb Sugar
      2 tb Grease
 
  Starter:
  
  Combine the three ingredients and let sit over night in a warm place.
  
  Use of Starter:  Each time you use the starter, pour off 1/2 cup or
  more to use in you next baking effort.  Do not keep starter in a
  metal container. A glass or potter container works best.  The starter
  will usually keep for several months in the refrigerator but frequent
  use will renew the starter and keep it fresh.  Never add anything to
  your starter except plain flour and warm water.  Set starter the
  night before use by adding flour and water (2 cups each).  Remove
  your fresh cup of starter and use the bubbly batter in the bread
  recipe.
  
  Bread:
  
  Sift the dry ingredients into a bowl.  Pour in sponge and mix (also
  grease).  Knead the dough for ten minutes, then allow to rise for
  three to four hours.  Disolve 1/4 teaspoon baking soda in 1 Tb. water
  then knead into dough.  Allow to rise again.  Shape into loaves and
  bake at 375 degress F. for 45 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pumpkin Muffins
 Categories: Breads
      Yield: 24 servings
 
      6 tb Unsalted butter (1 stick),
           - softened at room temp.
      1 c  Granulated Sugar
  1 1/2 c  Canned pumpkin
      2    Eggs
      2 c  All-purpose flour
      2 ts Baking poseder
  1 1/2 ts Cinnamon
    1/2 ts Nutmeg
    1/4 ts Salt
      1 c  Milk
    1/2 c  Chopped pecans or walnuts
    1/2 c  Raisins
      1 tb Cinnamon free sugar
           - (for sprinkling)
 
  1.  Heat oven to 375 degrees.  Greas a muccin pan or use a non-stick
  pan. With an electric mixer or wooden spoon, vream the butter and
  sugar together until they turn smooth and fluffy.  Add the pumpkin
  and mix until well blended, then add the eggs, 1 at a time, stirring
  until
   completelymixed after each addition.
  
  2.  Stif together the flour, baking powder, cinnamon, nutmeg, and
  salt. Stir into the pumpkin mixture, alternating with the milk.  Stir
  just enough to combine the ingredients: DO NOT OVERMIX.  Fold in the
  nutts and raisins.
  
  3.  Pour the batter into the prepared muffin pan, fillin the cups 2/3
  full. Sprinkle on a little cinnamon sugar. Bake in the oven until a
  skewer inserted into the center comes out clean (about 25 min.)
  Remoe form the pan and cool on a rack.  Serve for breakfast or tea
  (The muffins may be stored up to 2 days in an airtight container or
  frozen up to 1 month.)
  
  from "The Greenbiar Cookbook" -- the Greenbriar, White SulphUr
  Springs, WV as published in the Chicago Tibune Magazine, 5/16/93
  
  posted by Bud Cloyd
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PUMPKIN ROLLS
 Categories: Breads, Low-cal
      Yield: 24 servings
 
      1 pk Active dry yeast
      1 c  Warm water (110 F)
    1/3 c  Honey
      2 tb Margarine
      1 ts Salt
    1/2 c  Nonfat dry milk
      1 c  Canned pumpkin
           About 1.5 tb pumpkin spice
           OR
  1 1/2 ts Cinnamon
    3/4 ts Cloves
    3/4 ts Nutmeg
    3/4 ts Ginger
  2 1/2 c  To 3 cups all purpose flour
  1 1/2 c  To 2 cups whole wheat flour
           Nonstick vegetable spray
 
  1.  In a large bowl or food processor, dissolve yeast in water.  Add
  honey, margarine, salt, dry milk, pumpkin, spices.  Beat well to
  blend, then gradually beat in about 4 cups of the combined flours to
  make a stiff dough.
  
  2.  Turn dough out onto a floured board and knead until smooth about
  15 to 20 min, adding flour as needed to prevent sticking.
  
  3.  Turn dough over in a bowl coated with nonstick spray, cover and
  let rise in a warm place until doubled (1 1/2 - 2 hours)  Punch down
  dough, knead briefly on a lightly floured board to release air.
  
  4.  Divide dough into 24 equal pieces.  Shape each into a smooth ball
  and place balls in 2 greased 9-inch round baking pans coated with
  nonstick spray.  Cover and let rise until almost double.
  
  5.  Bake in a preheated 375 F oven for 25 minutes or until browned.
  Cool on racks.
  
  1 roll, 121 calories 3 g protein, 1 g fat, 24 g carbohydrate, .3 g
  fiber, 0 cholesterol, 103 mg sodium, 82 mg potassium Exchange: 1 1/2
  starch/bread
  
  Source:  Univ. of Calif. San Diego Healthy Diet for Diabetics c. 1990
  Shared but not tested by Elizabeth Rodier Oct 93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Swedish Rye Bread
 Categories: Breads, Rye, Swedish
      Yield: 1 servings
 
      2 c  Milk,scalded
      2 c  Cool water
      2 ts Salt
      2 pk Yeast
      1 c  Sugar
    1/4 c  Molasses
    1/2 c  Shortening
      5 c  Rye Flour
      6 c  White Flour
 
  Mix ingredients. Knead until dough is not sticky. Allow to rise until
  double. Punch down and shape into loaves. Let rise until double. Bake
  at 375 for 35 minutes. Enjoy.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Maple Syrup Muffins
 Categories: Breads
      Yield: 9 servings
 
    1/4 c  Milk
      1    Egg
  1 3/4 c  Flour
  2 1/2 ts Baking powder
    1/4 ts Salt
      1 c  Maple syrup
    1/4    Butter; melted
 
  Whip milk into beaten egg, using egg beater.  Sift flour, baking
  powder and salt together.  Add to egg and milk mixture a little t a
  time, alternating with maple syrup (this is important).  Fold in
  melted butter. Bake 25 minutes in 325 F oven in muffin pan.
  
  Source: Mrs. Whiting Preston Gasparilla Cookbook - ISBN: 0-9609556-0-7
  Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Corn Batter Cakes
 Categories: Breads
      Yield: 1 servings
 
      2 c  Sifted cornmeal
    1/2 c  Wheat flour
      2 ts Baking powder
    1/2 ts Salt
      1 tb Butter; melted
      1 tb Lard; melted
      1    Egg
  1 1/4 c  Milk (about)
 
  Mix and sift the dry ingredients.  Add one cup of milk to the egg and
  add to the dry ingredients.  Then add the melted shortening and
  enough more milk to make a soft dough.  Bake as any griddle cakes.
  This is excellent served with almost any chicken dish or for
  breakfast with maple syrup.
  
  From: 200 Years of Charleston Cooking 1930 Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Crusty Garlic Bread
 Categories: Bakery, Breads
      Yield: 1 servings
 
      1 tb Dry yeast
      1 c  Warm water
      1 ts Salt
      2 tb Vegetable oil
      6 ea Crushed garlic cloves
      4 c  Unbleached white flour
      3 tb Wheatgerm
 
  Dissolve the yeast in the water in a bowl.  Add salt, oil & garlic.
  Stir in 3 c flour & wheatgerm. Mix with a fork.
  
  Sprinkle 1/4 c flour on a board & turn out the dough, coating it with
  the flour.  Then knead, adding another 1/4 c flour gradually.  Knead
  for a couple of minutes.  Let rise till it has doubled in size. Punch
  down & let it rest for a while.  Roll the dough into a 13 inch length.
  
  Set the bread on an oiled sheet.  Let proof for 20 minutes.  Preheat
  oven to 375F & bake for 45 to 55 minutes.
  
  Anne Lerner, "Breads You Wouldn't Believe"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hearty Garlic Bread
 Categories: Bakery, Breads
      Yield: 1 servings
 
      1 tb Dry yeast
      1 c  Warm water
      3 tb Vegetable oil
      1 ts Salt
    1/4 ts Sugar
      3 c  White flour
     12 ea Garlic cloves, pressed
 
  In a deep bowl, dissolve the yeast in water.  Add oil, salt & sugar.
  Beat in half the flour & the pressed garlic.  Add the rest of the
  flour slowly, working it in as you go.  Using your fingers, squeeze
  the dough together.
  
  Bang the dough down hard on the kneading board.  Form into an oval &
  place on an oiled pan.  Let rise for a while in a warm place.
  
  Preheat oven to 375F & bake for 45 to 55 minutes.
  
  Anne Lerner, "Breads you Wouldn't Believe"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Braided Sweet Potato Bread
 Categories: Bakery, Breads, Christmas
      Yield: 1 servings
 
      1 pk Dry yeast
    1/4 c  Lukewarm water
    1/4 c  Safflower oil
      1 ts Thyme
  1 1/2 c  Mashed sweet potato
      3 tb Sweetener
      1 c  Soymilk
      3 c  Wholewheat flour
      1 c  Unbleached white flour
    1/2 c  Cornmeal
  1 1/2 ts Salt
           Soymilk for brushing loaves
 
  Combine yeast & water & let stand for 10 minutes.  Stir in oil &
  thyme, followed by potatoes, sweetener & soymilk.  Stir gently till
  mixture is smooth.
  
  In another bowl, combine flours, cornmeal & salt.  Make a well in the
  centre & pour in wet mixture.  Mix together, then knead on a floured
  bowl for 10 minutes.  Let rise, covered till doubled in bulk.
  
  Punch down dough & divide into 6 pieces.  Roll each piece into a long
  coil with hands, about 1-inch in diameter.  To make each loaf, braid
  3 coil s & pinch ends together.  Place on a floured baking sheet,
  cover with damp cloth & let rise till doubled in bulk.  Brush tops
  with soymilk & bake in a preheated 350F for 40 to 50 minutes, till
  tops are golden.
  
  Nava Atlas, "Vegetarian Celebrations"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Berry Pecan Cornbread
 Categories: Bakery, Kwanzaa, Breads
      Yield: 6 servings
 
    1/3 c  Silken tofu
  1 3/4 c  Soy milk
    1/2 c  Cranberry-apple juice
    1/4 c  Maple syrup
      2 ts Vanilla
  1 3/4 c  Cornmeal
    1/2 c  Unbleached flour
    1/4 c  Potato starch
      2 ts Baking powder
      1 ts Baking soda
    1/2 ts Salt
    1/4 c  Sesame seeds
  1 1/2 c  Dried tart cherries or
           -- cranberries
    1/3 c  Toasted whole pecans
 
  Preheat oven to 350F.  Blend tofu with next 4 ingredients with a fork.
  Combine with cornmeal, flour, starch, baking powder, soda & salt; mix
  well & set aside for 10 minutes.  Fold in sesame seeds, dried
  cherries or cranberries & pecans.  Pour into an oiled loaf pan & bake
  45 minutes.
  
  "Vegetarian Times" December, 1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Spiced Cornbread
 Categories: Bakery, Breads, Mark's
      Yield: 1 servings
 
      3 tb Shortening
    1/4 c  Tofu
    1/4 c  Brown sugar
      1 ts Salt
      3 ts Baking powder
    1/2 ts Cumin
    1/2 ts Coriander
    1/4 ts Red pepper flakes
      1 tb Lemon juice
      1 c  Wholewheat flour
      1 c  Cornmeal
    1/2 c  Soymilk -=OR=- water
 
  Preheat oven to 375F.
  
  Beat together the shortening, sugar & tofu.  Stir in the baking
  powder, salt & spices.  Add the lemon juice.  Beat in the flour,
  cornmeal & soymilk.  Ensure that it is well mixed.  Turn into an
  oiled loaf pan & bake for 30 minutes or until the loaf tests done.
  
  Let cool slightly in the loaf pan before turning the loaf out onto a
  wire rack to cool.
  
  Recipe by Mark Satterly
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Baby Routh's Rosemary Muffins with Goat Cheese
 Categories: Breads, Herbs
      Yield: 12 servings
 
    3/4 c  Milk
    3/4 c  Golden raisins
      1 tb Chopped fresh rosemary
    1/4 c  Unsalted butter
  1 1/2 c  All-purpose flour
    1/2 c  Sugar
      2 ts Baking powder
    1/4 ts Salt
      1 lg Egg
      8 tb Goat cheese
 
  Rosemary, golden rasins, and a creamy goat cheese center make these
  muffins taste so special.  Carla Wood, sous chef and butcher at Baby
  Routh in Dallas serves them with wild game, lamb, or pork dishes or
  with a festive luncheon salad.
  
  DIRECTIONS: =========== Simmer milk, raisins, and rosemary in a small
  saucepan for 2 minutes. Remove from heat, add butter and stir until
  melted. Let cool.
  
  Mix dry ingredients in a large bowl.  Beat egg into cooked milk
  mixture. Add to dry ingredients and mix lightly just until dry
  ingredients are moistened.  Spoon 1/3 of the batter into 12 greased
  muffin cups. Place 2 teaspoons of goat cheee in center of batter in
  each cup. Cover cheese with remaining batter, dividing among each of
  the muffins. Bake approximately 20 minutes in a preheated 350 degree
  F oven, or until brown and springy in the center.
  
  Serve muffins hot or cool.  If desired, a 3/4-inch cube of cream
  cheese may be substituted for goat cheese.  Without cheese, muffins
  are still delicious!
  
  * Source: The Herb Garden Cookbook, by Lucinda Hutson * Typed for you
  by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Easter Bread (Paska)
 Categories: Breads, Croatian
      Yield: 1 servings
 
      1    Cake or pkg. yeast
      2 c  Lukewarm milk
      9 c  Flour
      1 c  Butter; soft
      1 c  Sugar
      4    Eggs
      1 ts Salt
 
  Crumble yeast into bowl; add 1 cup milk and 1 cup flour.  Mix and set
  aside to rise in warm place.  Cream butter; add sugar and eggs and
  mix well. Add remaining milk.  Knead until dough is smooth and
  elastic. Set aside in warm place until double in bulk.  Form into
  desired shapes. Allow dough to rise in double buld in pans; bake at
  350 F for 30 to 35 minutes. Halfway through baking, brush top with
  beaten egg yolk to which a little milk has been added.
  
  Tip: If you melt 1 stick butter and knead into dough it will keep
  paska soft.
  
  "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for
  you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Never Fail Wholewheat Bread
 Categories: Bakery, Breads, Mark's
      Yield: 1 servings
 
     13 c  Wholewheat Flour
    1/4 c  Molasses
      3 tb Salt
      3 tb Vegetable oil
      2 tb Dry yeast
      2 ts Sugar
  3 1/2 c  Lukewarm water
 
  Mix together flour, molasses, salt & oil.  Proof yeast in 1 cup of
  lukewarm water.  Let sit for 10 minutes.  Add to flour mixture.  Mix
  in the rest of the water, a little at a time, until the dough is firm
  & not too sticky. Turn out onto lightly floured board & knead for 15
  minutes. Place in large, lightly oiled bowl, cover with damp cloth &
  let rise till doubled.
  
  Punch down dough.  Divide into 3 & knead each piece for 3 minutes.
  Shape into greased loaf tins, cover & let rise till doubled.  Bake at
  350F for 1 hour.
  
  Recipe By Mark Satterly
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pizza Bread
 Categories: Breads
      Yield: 1 servings
 
MMMMM-----------------------1 1/2 LB LOAF----------------------------
      2 ts Active dry yeast
  1 1/2 tb Sugar
      3 c  Bread flour
    1/2 c  Chopped pepperoni
      1 ts Dried onion
      1 ts Garlic powder
      3 tb Dry milk
      2 ts Pizza spice *
      2 tb Parmesan cheese
      1 ts Garlic salt
      3 tb Olive oil
    1/4 c  Warm water
    1/4 c  Plus 2 tbs tomato sauce

MMMMM-------------------------1 LB LOAF------------------------------
      1 ts Active dry yeast
      1 tb Sugar
      2 c  Bread flour
    1/4 c  Chopped pepperoni
    1/2 ts Dried onion
    1/2 ts Garlic powder
      2 tb Dry milk
  1 1/2 ts Pizza spice *
      4 ts Parmesan cheese
    1/2 ts Garlic salt
      2 tb Olive oil
    1/2 c  Warm water
    1/4 c  Tomato sauce
 
  * Paul Prudhomme's Hot and Sweet Pizza and Pasta Magic is very good
  with this.
  
  Note 1: For Panasonic/National machines, use 3 1/2 teaspoons of yeast
  for the 1 1/2 pound loaf.
  
  Note 2: If your machine has a mix cycle, add the pepperoni at the
  "add" beep. Otherwise, pepperoni should be added after the initial
  mix.
  
  Source: Gread Bread Machine Recipes by Norman A. Garrett ISBN
  0-8069-8724-3
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Potato Pancakes
 Categories: Breads, Vegetables
      Yield: 1 servings
 
           Put in blender in this order
    1/4 c  Milk
      2    Eggs
      1    Small onion, quartered
      2 tb Parsley
      3 tb Flour
    1/2 ts Salt
    1/2 ts Pepper
    1/2 ts Baking powder
           Dash worchestershire sauce
           Dash nutmeg
           Mix then add:
      2    Med potatoes peeled and cut
           Into 1 inch cubes
 
  Put first set of ingredients in blender in order given.  Mix.  Put in
  potatoes.  Blend until finely chopped but NOT PUREED.  Stop
  periodically to clean sides of blender with spatula.  Cook in 2 tbsp
  hot oil in electric skillet at 350 F.  Add 1 tbsp batter per pancake
  and spread out. Cook about 2 minutes for each side. Store on platter
  in warm oven while cooking rest.
  
  Source:  Amish Cooking from Quilt Country TV show Typed by: Melissa
  Mierau
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Oatmeal bran bread
 Categories: Breads, Diabetic
      Yield: 2 servings
 
      1 c  Oatmeal
      2 c  Water
    1/4 c  Light or dark molasses
      2 tb Vegetable oil
    1/2 ts Salt
      1    Pk active dry yeast (1 tbsp)
    1/2 c  Warm water (110-115 F)
      1 c  Bran
    1/4 c  Soy flour
    1/2 c  Wheat germ
      3 c  Whole wheat flour
 
  Cook the oatmeal according to directions in 2 c water.  Add the
  molasses oil and salt.  Cool to lukewarm.  dissolve the yeast in the
  warm water and add to the oatmeal mixture.  stir in the bran, soy
  flour, and wheat germ. Beat in the whole wheat flour, adding a little
  at a time, until the dough is stiff.  Knead the dough on a floured
  surface until itis smooth and elastic.  Cover with a damp towl and
  let rise in a warm place in a lightly oiled bowl until doubles in
  bulk. Punch down and knead again until smooth and elastic. Divide the
  dough into two loaves. Shape and put into lightly oiled bread pans .
  Let rise until doubled. Bake in a 375 degree oven about 40 minutes,
  or until brown and sounds hollow when tapped on top. Remove from pan
  immediately and cool on wire rack. Food energy per slice (1/15 of 1
  loaf): 79 calories.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: No knead bran bread
 Categories: Breads, Diabetic
      Yield: 1 servings
 
      3 c  Whole wheat flour
    1/2 c  Dry milk powder
    1/2 ts Salt
      2 tb Active dry yeast (2 pkgs)
    1/4 c  Honey
  1 1/4 c  Warm water (110 to 115 F)
  1 1/2 c  Bran or 2 c bran cereal
      1    Egg
      3 tb Vegetable oil
 
  Stir together the flour, dry milk powder, and salt.  Combine the yeast
  honey , warm water, and bran in a large mixing bowl.  Let the yeast
  mixture stan 2 minutes.  Add the egg, oil, and about half of the
  flour mixture. Beat until smooth.  Add the remaining flour mixture
  and stir to form a sticky dough.  Cover with a damp towel and let
  rise in a warm place until doubled in bulk, about 1 hour.  Stir down
  and pour into a lightly greased 9 by 5 inch loaf pan.  Bake in a 375
  degree oven for about 40 minutes. Cool in the pan for 5 minutes.
  Remove and cool thoroughly on a wire rack. Food value per 1/18 of
  loaf:  128 calories
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Finnish Rusks, ABM
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
      1 c  Milk
    1/3 c  Honey
      2 ts Active dry yeast
      3 c  Bread flour
    3/4 ts Salt
    1/2 ts Ground cardamom
      3 tb Vegetable oil
 
  Scald the milk, stir in the honey, and let cool to room temperature.
  
  Add the milk mixture and all remaining ingredients in the order
  suggested by your abm manual and process on the basic bread cycle
  according to the manufacturer's directions.
  
  Preheat the oven to 200 degrees. Remove the bread from the machine
  and let cool completely. Slice into 1/2-inch rounds. Bake for 1 hour.
  Let cool. Store in tightly covered tinns or wide-mouth jars.
  
  NOTE: If you prefer melba thins, preheat the oven to 300 degrees.
  Slice the bread a scant 1/4 inch thick and bake for 20 minutes, or
  until golden.
  
  Source: The Best Bread Machine Cookbook Ever, Madge Rosenberg.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Curried Pumpkin and Banana Bread, ABM
 Categories: Breads, Breadmaker
      Yield: 1 servings
 
  1 1/2 ts Active dry yeast
      1 c  Bread flour, PLUS 2 ts
      1 c  Whole wheat flour
      2 tb Cracked wheat
      1 ts Curry powder
    1/2 ts Minced garlic
      1 tb Sesame seeds
      2 tb Sugar
    1/2 c  Mashed ripe banana
    1/2 c  Canned pumpkin
      1 tb Vegetable oil
    1/4 c  Water
 
  Add all ingredients in the order suggested by your abm manual and
  process on the basic bread cycle according to the manufacturer's
  directions. Let the loaf cool before slicing.
  
  Source: The Best Bread Machine Cookbook Ever, Madge Rosenberg.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Basic Pizza Dough
 Categories: Italian, Breads, Personal
      Yield: 4 servings
 
  4 1/2 c  Unbleached all-purpose
           White flour
      1 ts Salt
    1/4 c  Olive oil
      2 pk Dry yeast
  1 1/2 c  Warm water
      2 ts Light brown sugar
 
  Measure 1/2 cup warm water (110 F) into 2 cup container and stir in
  the brown sugar.  (Make sure water is warm, not hot - too hot will
  kill the yeast).  Dissolve the 2 packages of dried yeast in the water
  and set it aside for 5 minutes.  Will become frothy. (about 2 cups
  worth!)
  
  Sift 4 cups of the flour and the salt into a large mixing bowl.  Make
  a depression in the middle of the flour and pour in 3/4 of the olive
  oil and 1 cup of warm water.  When the yeast is ready, add it also.
  
  Dust your kneading surface with flour, then mix the ingredients in
  the bowl with your hands.  Place dough ball on the floured surface
  and knead from 8 to 10 minutes.  Add flour to the kneading surface if
  the dough is too sticky or wet.  Eventually the dough will become
  elastic.
  
  Rub the insides of a clean bowl with the remaining olive oil and
  place the dough in it, coating the dough with olive oil by turning it
  in the bowl. Cover with a clean cloth and let rise in warm,
  draft-free place until double in size, 1 1/2 hours to 2 hours.  An
  oven with the light on or a lit burner pilot will provide suitable
  heat for rising dough.
  
  When dough has risen, divide into two halves, then roll each out on
  floured surface.  A round shape may be cut out with table knife using
  12" bowl or plate as template.
  
  Sufficient for 2 12" thin-crust pizzas, or 1 12" thick-crust.
  
  HINT: Before filling and baking, form rim around outer ring of pizza
  dough to hold ingredients better.  Brush the inside area of the
  dough, not the rim, with olive oil and let the dough sit in a warm
  place and rise a little before filling.  Then spoon in sauce, cover
  with 1 lb. mozzarella cheese, add meat toppings, then cover with
  mozzarella/parmesan mixture of cheese. Then brush rim of pizza crust
  with olive oil. Sprinkle the pizza pan or oven tiles with cornmeal to
  prevent pizza from sticking to cooking surface!
  
  THE VERY BEST:  Cook on a pizza stone or oven tile at 500 F.   The
  unglazed oven tile makes a huge difference in the crispiness and
  texture of the crust. It absorbs moisture and keeps oven temperatures
  even. May even be removed with pizza and set on a rack on table -
  will keep pizza warm much longer.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Whole wheat pizza dough
 Categories: Main dish, Breads
      Yield: 2 servings
 
      2 c  White flour (app)
  1 3/4 c  Whole wheat flour
    1/4 c  White flour
      1 ts Salt
  1 1/2 c  Water
      2 tb Salad oil
           Set for 10 min:
      1 ts Sugar
    1/2 c  Lukewarm water
      1    Package yeast
 
  Set yeast in 1 ts sugar and 1/2 c lukewarm water for 10 min. Heat 1
  1/2 c of water and 2 tbsp salad oil until warm; stir in yeast. Mix
  whole wheat flour, first amount of white flour, and salt in bowl.
  Stir in yeast mixture.
   Knead for 5 minutes with the extra white flour.  Place in greased
  bowl and let rise for 45 minutes (covered). Divide in two and roll
  out. Add toppings and bake at 450 F for 20 min.
  Recipe from: Val Gerlach, Saskatoon, SK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Viv's air buns
 Categories: Breads
      Yield: 5 servings
 
 
  In 1 cup of lukwarm water put 2 tsp sugar and 2 packages traditional
  dry active yeast (2 Tbsp).  Let rise 10 min. In large bowl put; 1 c
  white sugar, 1 cup lard or shortening (melted), 2 tsp salt, 4 tbsp
  vinegar, and 7 c warm water. Add risen yeast and 16 to 20 cups of
  flour. Just enough so that dough will not stick to hands. Kneed until
  smooth and silky. (5-10 minutes). Let rise for 2-3 hours, until
  double in bulk.
   Punch down.  Form into buns and place on greased sheets 2 in apart.
  Let rise for 2 hours.  Bake in 350-400 F oven until golden brown.
  Makes 5 dozen buns.
  
  This dough used to make cinnamon rolls if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Poppy Seed Muffins
 Categories: Breads, Muffins
      Yield: 1 servings
 
    3/4 c  Sugar
    1/4 c  Softened butter
    1/2 ts Grated orange peel
      2 ea Eggs
      2 c  All purpose flour
  2 1/2 ts Baking powder
    1/2 ts Salt
    1/4 ts Ground nutmeg
      1 c  Milk
    1/2 c  Golden raisins
    1/2 c  Chopped pecans
      5 tb Poppy seeds
 
  Cream sugar, butter and orange peel.  Add eggs, one at a time,
  beating well after each.  Combine flour, baking powder, salt and
  nutmeg.  Add to creamed mixture alternately with milk, beating well
  after each addition. Fold in raisins, nuts and poppy seeds.  Spoon
  batter into greased muffin tins until about 3/4 full.  Bake at 400
  about 20 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Nancy Silverton's Olive Bread
 Categories: Breads, Sourdough
      Yield: 2 servings
 
      7 c  Bread flour, 2 lb or more
           -if needed
      2 ts Raw wheat germ
      2 ts Dried thyme, coarsely ground
  1 1/3 c  Nancy Silverton's starter OR
  1 1/3 c  Yeast alternative
      2 c  Tap water, 70 degree
      1 tb Salt
      1 c  Greek Kalamata olives * PLUS
      1 c  Oil cured olives *
      1 tb Active dry yeast
 
  *  Pitted and roughly chopped.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Plains Special Spoon Bread
 Categories: Breads
      Yield: 8 servings
 
      1 T  Butter
      1 c  Cornmeal,white,stone-ground
      1 t  Salt
      2 t  Sugar
      2 c  Water,boiling
      1 c  Milk,at room temperature
      3    Eggs
      3 T  Butter,melted
      1 t  Baking powder
 
  1. Place the 1 tablespoon butter in a 2- or 2-1/2-quart nonmetal deep
  baking dish and place dish in oven. Set oven temperature to 400'F.
  
  2. In a saucepan combine cornmeal, salt, sugar, and boiling water.
  Cook, stirring over low heat, until thick and smooth. Remove from
  heat and slowly add milk, stirring. Add eggs one at a time, beating
  well after each addition. Stir in melted butter and baking powder and
  beat until batter is well blended.
  
  3. Remove heated baking dish from oven and rotate to distribute butter
  evenly over bottom and sides. Pour in batter and bake in preheated
  oven until firm, about 45 minutes.
  
  4. Serve hot from the baking dish.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fadge (Potato Bread)
 Categories: Breads, Irish
      Yield: 1 servings
 
      2 lb Unpeeled "old" potatoes
      1    Egg, beaten
    1/2    Stick butter
      3 T  Flour
  1 1/2 T  Chopped parsley
  1 1/2 T  Chopped chives
  1 1/2 T  Chopped lemon thyme
           -(these three mixed, opt)
           Creamy milk
           Salt
           Freshly ground pepper
           Seasoned flour
           Bacon fat or butter for
           -frying
 
  (From "The Festive Food of Ireland" by Darina Allen. Roberts
  Rhinehart; $12.95)
  
  Boil the potatoes in their jackets, pull off the skins and mash
  straight away.
  
  Add the egg, butter, flour and herbs (if using) and mix well. Season
  with plenty of salt and pepper, adding a few drops of creamy milk if
  the mixture is too stiff.
  
  Shape into a 1" round and then cut into eight pieces. Dip in seasoned
  flour.
  
  Bake on a griddle over an open fire or fry in bacon fat or melted
  butter on a gentle heat. Cook the fadge until crusty and golden on
  one side, then flip over and cook on the other side (about 4-5
  minutes on each side).
  
  Serve on its own on hot plates with a blob of butter melting on top.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Country Hearth Bread
 Categories: Breads
      Yield: 12 servings
 
      1 pk Active dry yeast
      1 c  Warm water (105-115'F.)
      2 T  Light (unsulfured) molasses
      1 T  Melted butter or vegetable
           -oil
      1 t  Salt
    1/4 c  Nonfat dry milk
      2 T  Wheat germ
  2 1/2 c  Whole wheat flour
           Milk to brush over top
           Rolled oats to sprinkle over
           -top
 
  In large mixing bowl, dissolve yeast in warm water; add molasses and
  let rest 5 minutes until yeast foams. Stir in butter, salt, dry milk,
  wheat germ and half the flour. Add remaining flour slowly to keep
  dough smooth. Let rest 15 minutes. Turn dough out onto lightly
  floured board and knead for 5 minutes until smooth and elastic. Wash
  bowl, grease it; add dough to bowl, turn over to grease top, cover,
  and let rise until doubled, about 1 hour. Cover a baking sheet with
  parchment or lightly grease it. Punch dough down and shape into a
  ball. Place ball on prepared sheet and roll or pat into a circle
  about 8" in diameter. Let rise in a warm place until doubled, about
  45 minutes. Brush top of loaf with milk and sprinkle generously with
  oats. Preheat oven to 375'F. Bake for 25-30 minutes, or until loaf
  sounds hollow when tapped. Remove from oven and cool on wire rack.
  
  Makes 1 loaf; serves 12.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Delicate Whole-Wheat Pasta
 Categories: Breads
      Yield: 8 servings
 
      1 c  Flour, whole-wheat pastry
      1 t  Salt
      1 c  Flour, unbleached
      2    Eggs
      2 t  Olive oil
      2 tb Water; (more as needed)
 
  Sift flours and salt together into a large mixing bowl or food
  processor. Add the eggs and oil, and work together until you have a
  moderately sticky lump (if working by hand) or a grainy mixture (if
  working with a food processor). Add 2 T. water, and work the dough
  until you have a fairly firm lump. Add a little more water or flour
  as needed to get a good-feeling texture. If working by hand, don't
  try to reincorporate the flakes that fall off the main lump. Knead
  the dough gently for 5 minutes, wrap in a damp dish towel, and let it
  rest 30 minutes to an hour. Divide the dough into 8 parts and roll
  out very thin with a rolling pin or pasta roller. It will thicken and
  shrink a bit after the rolling, so roll a little thinner than you
  want it to end up. Makes 24 lasagne noodles, or enough
  spaghetti/fettucine for 8.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Russian Black Bread
 Categories: Breadmaker, Breads
      Yield: 1 servings
 
      1 T  Vineger
      2 T  Vegetable oil
      1 c  Water
      1 t  Minced dried onion
      1 t  Salt
      1 t  Sugar
      1 t  Instant coffee
  1 1/2 T  Dark unsweetened cocoa
      1 c  Dark rye flour
  1 1/2 c  Unbleached bread flour
    1/2 c  Oat bran
      2 T  Caraway seeds (optional)
  2 1/2 t  Dry active yeast
 
  Place first 8 ingredients in the breadmaker pan.  Stir to desolve
  coffee and disperse cocoa.  Add remaining ingerdients.  Set for
  regular cycle and press start.  Makes a small, short loaf.
  
  FROM - BREADMACHINE BAKING - LORA BRODY & MILLIE APTER - 1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: French Toast
 Categories: Breakfast, Breads, Low-cholest
      Yield: 5 servings
 
      2    4-oz containers Egg Beaters
    1/3 c  Skim milk
      1 ts Ground cinnamon
      1 ts Vanilla extract
      2 tb Margarine
     10    Slices whole wheat bread
           -OR-
     10    Slices French bread
           - 5 x 2-1/2 x 3/4 inches
           Maple-flavored syrup
           -optional
 
  In shallow bowl, combine EGG BEATERS Original, milk, cinnamon and
  vanilla.
  
  In nonstick skillet, over medium heat, melt 2 teaspoons margainer.
  Dip bread slices in egg mixture to coat; transfer to skillet.  Brown
  about 3 minutes on each side, adding remaining margarine to skillet
  as needed. Serve with syrup if desired.
  
  Nutrition information per serving (2 slices without syrup):
    224 calories, 400 mg sodium, 2 mg cholesterol, 6 grams total fat
  (24%
    calories from fat), 1 gram saturated fat, 1 gram dietary fiber.
  
  Compare to Traditional French Toast Recipe (2 slices):
    250 calories, 383 mg sodium, 146 mg cholesterolo, 9 grams total fat
    (33% calories from fat), 2 grams saturated fat, 2 grams dietary
  fiber.
  
  From the back of an Egg Beaters Original box.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chippewa Bannock
 Categories: Breads, Native
      Yield: 6 servings
 
 
  1 1/2  cups cornmeal 1/2 cup water 4 tbls. hazelnut oil, melted
  butter or bacon drippings 4 tbls. maple syrup or honey 1/2 tsp. salt
  3 to 4 tbls.cooking oil for frying
  
  In a mixing bowl, combine cornmeal, water, hazelnut oil, syrup and
  salt. In a large skillet, heat 2 tbls. oil over medium-high heat.
  Drop batter by tablespoonfuls into hot oil. Flatten with spatula and
  fry cakes until crisp and browned on both sides. Add more oil as
  needed. Serves 4 to 6.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: TWO PIZZA CRUSTS MADE IN BREAD MAKER
 Categories: Breads, Main dish, Pies
      Yield: 10 servings
 
  5 1/2 oz WATER (165 ML)
  1 1/2 c  BREAD FLOUR
      1 tb NONFAT DRY MILK POWDER
      1 ts SALT
      1 tb BUTTER
  1 1/2 ts DRY YEAST
 
  REMOVE DOUGH FROM THE BREAD CASE AND PLACE IN GREASED BOWL.  COVER
  WITH WRAP AND LET IT SIT FOR 20 TO 30 MINUTES.  CUT INTO 2 PORTION IN
  A ROUND SHAPE; COVER AND REST THE DOUGH FOR ABOUT 15 MINUTES.
  FLATTEN DOUGH INTO A CIRCLE, SPEAD IT ONTO A PIE PLATE AND PRICK WITH
  A FORK.  GLAZE WITH PIZZA SAUCE AND SPRINKLE ONION, GREEN PEPPER,
  MUSHROOMS, CHEESE, OR WHAT IS DESIRED.  BAKE IN 400 DEGREE OVEN FOR
  15 TO 20 MINUTES UNTIL CRUST IS GOLDEN BROWN.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PIROSHIKI FOR BREAD MAKERS
 Categories: Breads, Main dish, Pies
      Yield: 5 servings
 
  5 1/2 oz WATER (165 ML)
  1 1/2 c  BREAD FLOUR
      1 tb NONFAT DRY MILK POWDER
      2 tb SUGAR
      1 ts SALT
      1 tb BUTTER
  1 1/2 ts DRY YEAST

MMMMM--------------------------FILLING-------------------------------
  3 1/2 oz MINCED MEAT
      1    ONION, SMALL AND CHOPPED
      2    HARD BOILED EGGS
      1 oz PEAS
  1 1/4 oz BUTTER
 
  REMOVE DOUGH FROM BREAD MAKER; COVER WITH WRAP AND SIT FOR 20 TO 30
  MINUTES.  CUT INTO 10 PORTIONS AND ROLL EACH BY HAND INTO A SMALL
  BALL. COVER WITH A CLEAN CLOTH AND LET THEM SIT FOR 15 MINUTES.  FRY
  ONION WITH BUTTER AND MINCED MEAT AND COOK STILL ADDING BOILED EGGS,
  AND PEAS. SEASON WITH SALT AND PEPPER.  ROLL EACH PIECE OF DOUGH INTO
  OBLONG SHAPE WITH A ROLLING PIN.  PUT THE FILLING ON THE DOUGH, AND
  FOR PIROSHIKI WITH WATER ON THE EDGE.  PLACE FORMED DOUGH ON A
  GREASED OVEN TRAY.  SPRAY ENOUGH WATER AND LET DOUGH RISE IN THE OVEN
  SET AT YEAST-RISING TEMPERATURE FOR 30 TO 40 MINUTES.  DEEP FAT FRY
  AT 350 DEGREES UNTIL GOLDEN BROWN.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Never Fail Perogies
 Categories: Mine, Main dish, Vegetables, Pasta, Breads
      Yield: 1 servings
 
           DOUGH
      3 c  Flour
    1/2 ts Salt
      1    Egg
      2 tb Oil
           FILLING
      3 c  Mashed potatoes
           Salt and pepper to taste
    1/4 c  Butter
  1 1/2 c  Cottage or cheddar cheese
      1 c  Warm water
 
  To make dough: Mix egg, oil and warm water slightly. Add salt and
  flour. Roll out and cut into circles. Add filling and fold over and
  pinch closed. Freeze on sheets then put into bags. (To make filling
  just mix ingredients together)
  
  Perogies may be fried, boiled or baked.
  
  Source: Wanda Johnson, Abbotsford, B.C.
  
  From the files of Melissa Mierau, Martensville, SK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: James Beard's Sourdough Rye
 Categories: Breads
      Yield: 2 servings
 
      2 pk Active dry yeast
  3 1/4 c  Warm water (100-115 deg)
      6 c  All-purpose flour (approx)
      2 c  Rye flour
      2 ts Salt
      1 tb Caraway seeds
  1 1/2 ts Poppy seeds
      2 tb Melted butter
      3 tb Granulated sugar
           Cornmeal
      1    Egg, lightly beaten in
      1 tb Water
 
  Four days ahead of breadmaking, prepare the "starter". Combine 1
  package of the yeast, 2 cups warm water, and 2 cups all-purpose flour
  in a plastic bowl or container. Cover tightly and let stand for 2
  days at room temperature. Then refrigerate for at least another day
  (see note below).
  
  The day before preparing the dough, combine 1 cup of starter, the rye
  flour, and 1 cup warm water in a bowl. Cover with plastic wrap and let
  stand overnight at room temperature. The next day stir down the dough
  and add the second package of yeast, dissolved in 1/4 cup warm water,
  salt, caraway seeds, poppy seeds, butter, and sugar. Then add up to 4
  cups all-purpose flour, 1 cup at a time, to make a stiff but workable
  dough. Knead for 10 to 12 minutes, then shape into a ball. Place in a
  buttered bowl, turning to coat the dough with the butter. Cover and
  let rise in a warm, draft-free place until doubled in bulk, about two
  hours.
  
  Punch down and divide the dough in half. Shape into two round loaves
  and place on buttered baking sheets generously sprinkled with
  cornmeal.
  
  Cover and let rise again until doubled in bulk, about 1 hour. Brush
  with the egg wash, and bake in a preheated 375 deg F. oven for 30
  minutes, or until lightly browned and the loaves sound hollow when
  rapped with the knuckles. Cool, covered with towels to prevent the
  crust from hardening.
  
  NOTE: This will provide more starter than you need for this recipe.
  To keep it going, replenish with equal parts of warm water and flour,
  let stand again at room temperature, then refrigerate.  Continue the
  process each time you use some of it.
  
  SOURCE: Beard on Bread by James A. Beard
  :          A Borzoi Book published by Alfred A. Knopf, Inc.
  :          ISBN 0-394-47345-0
  :          October 23, 1973
  
  Contributed by Wesley Pitts 11/13/93
  
  From: Elizabeth Rodier                Date: 11-13-93 (10:23) Computer
  Specialties Bbs                (169) Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: NON-FAT BLUEBERRY MUFFINS
 Categories: Breads, Low-cal, Low-fat, Kooknet, Cyberealm
      Yield: 11 servings
 
      2 c  Sifted all-purpose flour
      1 ts Baking soda
      2 ts Baking powder
    1/2 c  Granulated sugar
    1/2 ts Salt
      4 ea Eggs whites
  1 1/4 c  Skim milk
      1 c  Fresh or frozen Blueberries
           (Thawed if frozen)
           Non-Fat Cooking Spray
 
  1.  Preheat oven to 400 degrees F. 2. Spray twelve 2 to 2 1/2 inch
  muffin pan cups 3. Into large bowl, sift flour with soda, powder and
  salt 4. Into medium size bowl beat egg whites and milk 5. Add sugar,
  then egg mixture into large bowl.  With spatula, blend until
  throughly combined. (mixure should be slightly lumpy) 6. Glently fold
  blueberries into mixture 7. Spoon batter into prepared muffin cups
  about 2/3 cups from top. 8. Bake 18 to 22 minutes
  
  makes about 11-14 muffins about 130 calories and .05 grams of fat
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mexican Dump Cornbread by Clem Kohl
 Categories: Breads, Kooknet, Cyberealm
      Yield: 12 servings
 
      1 c  Bisquick
      1 c  Cornmeal; (yellow)
      3 tb Honey - may need 4 T
      3 tb Baking soda
    3/4 ts Salt
    1/4 c  Mozarella cheese; grated
    1/4 c  Colby cheese; grated
    1/4 c  Parmesan cheese
      1 cn Green chilis w/liquid
      2 lg Eggs
           Milk - see directions
      3 tb Vanilla
 
  In order:  Dump all ingredients into a large mixing bowl.  Add just
  enough milk (while stirring with a fork) to produce a cake-like-batter
  consistency.  Continue mixing with a fork until well blended.  Pour
  into a well greased COOKIE sheet (about 14 1/2" x 10" x 1/2").  Bake
  in a preheated 375-400 degree oven until done.  Approximately 20
  minutes. Serve it hot with chunks of real butter on top.
  
  This recipe is taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A
  Collection of Recipes from the Kitchen of Joyce & Clem Kohl.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate Chip Grape Nut Bread
 Categories: Cyberealm, Kooknet, Mom's best, Breads, Low-fat
      Yield: 2 servings
 
      1 c  Grape nuts
      2 c  Buttermilk (low fat 1.5%)
      2 c  Sugar
      2    Eggs or 1/2c egg substitute
    1/2 ts Salt
  3 1/2 c  Flour
      1 ts Baking soda
      2 ts Baking powder
    1/2 c  Chocolate chips
      1 ts Vanilla
 
  Soak Grape-Nuts in buttermilk for 10 minutes. Beat sugar and eggs or
  substitute together in a large bowl. Add milk/Grape-Nuts mixture and
  vanilla. Sift flour with salt, soda and powder and stir thoroughly
  into the Grape-Nuts mixture. Add chocolate chips and mix well. Pour
  into 2 non-stick sprayed 9 x 5 loaf pans and bake at 350F for about
  45 minutes, or until a toothpick comes out clean. Makes 2 loaves, or
  about 20 servings.
  
  Nutritional info: per serving: 200 calories, 4 gm protein, 42 gm
  carbohydrate, 1.5 gm fat,.4 gm fiber, 22 mg cholesterol, 199 mg
  sodium.
  
  Exchange values: .1 milk; 2.7 bread, .1 meat, .1 fat.
  
  Source: Watertown Daily Times, Watertown NY Typed in MM format by
  Linda Fields, Cyberealm BBS and home of Kook-Net, Watertown, NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: 100% Whole Wheat Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 servings
 
      1 tb Yeast
      3 c  Whole wheat flour
    1/2 tb Salt
    3/8 c  Gluten
      1 tb Oil
      1 tb Sugar
  1 5/8 c  Water
 
  All ingredients should be at room temperature before starting. Add
  ingredients to the pan in the order listed. Set baking control to
  medium. Select white bread. Press start.
  
  ~-- from Sylvia Steiger Posted by Joel Erlich, Kooknet Conference
  participant
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: 8-Grain Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 servings
 
      1 pk Active dry yeast
  1 1/2 c  Bread flour
  1 1/2 c  King Arthur 8 grain flour
      1 tb Sugar
    1/8 c  Corn oil
      1 ts Salt
    3/4 c  Warm milk
    1/4 c  Warm water
 
  All ingreadients but the milk and water should be at room temp before
  starting. Add ingredients to the pan in the order listed. Select Whole
  Wheat Bread. Press Start.
  
  Posted by Joel Erlich, Kooknet Conference Participant
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Whole Wheat Multi-Seed Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 servings
 
      1 pk Active dry yeast
      3 tb Gluten
      1 ts Dough enhancer
      1 ts Diastatic malt
      1 tb Sesame seeds
      1 tb Poppy seeds
      3 tb Cracked wheat berries
    1/4 c  Millet
    1/4 c  Sunflower seeds
  3 1/2 c  Whole wheat flour
      1 ts Salt
      2 tb Corn oil
      1 tb Molasses
      2 tb Honey
  1 1/2 c  Apple juice
 
  All ingredients should be at room temp or slightly higher before
  starting Add ingredients to the pan in the order listed Select Whole
  Wheat Bread Press start.
  
  From Joel Erlich, Kook-Net Conference Participant
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Whole Wheat Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 servings
 
      1 pk Active dry yeast
  2 1/2 c  Whole wheat flour
      1 c  Bread flour
      1 tb Sugar
      1 ts Salt
      2 tb Butter
      3 tb Nonfat dry milk
  1 1/2 c  Warm water
 
  All ingredients should be at room temp before starting. Add
  ingredients in the order listed. Select White Bread Press start.
  
  From Joel Erlich, Kook-Net Conference participant
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Whole Wheat Carrot Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 servings
 
  1 1/2 ts Active dry yeast
  1 1/3 c  Bread flour
    2/3 c  Whole wheat flour
      1 ts Orange zest
  1 1/2 ts Dill weed
      1 ts Salt
    1/2 ts Mustard
    1/2 c  Cottage cheese
      2 tb Honey
      2 tb Corn oil
      1 c  Carrot, grated
 
  All ingredients should be at room temp before starting. Add
  ingredients in the order listed. Select White bread Press start. The
  dough will seem excessively dry. Do not add liquid until near the end
  of the first kneading so that liquid can be extracted from the
  vegetables. The dough should be soft, rounded and slightly tacky at
  that point. If it is not, add additional liquid one tablespoon at a
  time until it is.
  
  From Dorothy Thompson. Posted by Joel Erlich, Kook-Net conference
  participant.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Whole Wheat Apple Raisin Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 servings
 
      1 ts Active dry yeast
  1 1/8 c  Whole wheat flour
  1 1/8 c  Bread flour
      1 tb Dry milk powder
      1 tb Butter
    1/2 ts Cinnamon, ground
    1/4 c  Applesauce
      1 ts Salt
    2/3 c  Warm water
    1/4 c  Raisins
 
  All ingredients should be at room temp before starting. Add all the
  ingredients but the raisins in order listed. Select white bread or
  sweet bread. Press start. Add the raisins just before the end of the
  final kneading.
  
  ~--Don Fifield Posted by Joel Erlich, Kook-Net conference participant
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Whole Wheat Peanut Sesame Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 servings
 
      1 ts Active dry yeast
  2 1/2 c  Whole wheat flour
      1 tb Dry milk powder
      1 tb Butter
     14 c  Peanut butter
      2 tb Sesame seeds
      1 ts Salt
      1 c  Warm water
 
  All ingredients except the water should be at room temp before
  starting. Add ingredients to pan in order listed. Select Whole Wheat
  Bread Press start.
  
  ===Don Fifield Posted by Joel Erlich, Kook-Net Conference participant
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Whole Wheat Yogurt Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 servings
 
      1 ts Active dry yeast
  2 1/4 c  Whole wheat flour
      1 tb Dry milk powder
      1 tb Butter
      1 tb Sugar
      2 tb Sesame seeds
      1 ts Salt
    1/2 c  Plain yogurt
    1/2 c  Warm water
 
  All ingredients except the water should be at room temp before
  starting. Add ingredients to the pan in the order listed. Select
  Whole Wheat Bread. Press start.
  
  ~-Don Fifield Posted by Joel Erlich, Kook-Net conference participant
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Wheat Wheat Wheat Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 servings
 
      1 pk Yeast
  2 1/2 c  Bread flour
  1 1/4 c  Whole wheat flour
    1/2 c  Wheat germ
      3 tb Honey
      1 ts Salt
      2 tb Corn oil
    1/8 ts Ground ginger
     12 oz Evaporated milk
    1/2 c  Cracked wheat
    1/2 c  Boiling water
 
  Place the cracked wheat in a bowl. Cover with the boiling water.
  Stir. Let stand until cool. Add the other ingredients to the pan in
  the order listed. Add the cracked wheat mixture. Select white bread.
  Press start.
  
  Posted by Joel Erlich, Kook-Net Conference participant
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Wheat and Honey Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 servings
 
      1 pk Yeast
    3/4 c  Whole wheat flour
  2 1/2 c  Bread flour
      1 ts Salt
      2 tb Honey
      2 tb Butter
      1    Egg
      1 c  Warm water
      1 tb Warm water
 
  All ingredients shold be at room temp (except the water) before
  starting. Add ingredients to the pan in the order listed. Select
  white bread Press start
  
  Posted by Joel Erlich, Kook-Net conference participant.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Peanut-Peanut Butter Wheat Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 servings
 
      1 pk Yeast
      3 c  Whole wheat flour
    1/4 c  Dry milk
      1 tb Corn oil
      2 tb Honey
    1/3 c  Smooth peanut butter
    3/4 c  Peanuts, dry roasted&salted
      1    Egg
      1 c  HOT water!!
 
  Add the ingredients to the pan in the order listed. Select whole
  wheat. Press start.
  
  Posted by Joel Erlich, Kook-Net conference participant.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Apple Oatmeal Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 servings
 
  1 1/2 ts Active dry yeast
  1 1/2 c  Bread flour
  1 1/2 c  Oats
    1/3 ts Cinnamon
  1 1/2 tb Honey
    1/2 ts Salt
    1/2 tb Corn oil
      1 c  Unsweetened applesauce
    1/3 c  Dried, diced apples
 
  All ingredients should be at room temp before starting. Add all
  ingredients except diced apples in order listed. Select white bread
  or sweet bread. Press start. Add the apples toward the end of the
  final kneading when the beep sounds.
  
  Posted by Joel Erlich, Kook-Net conference participant
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Banana Oatmeal Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 servings
 
      2 ts Active dry yeast
      1 c  Oats
      2 c  Bread flour
      1 c  Whole wheat flour
      1 tb Butter
      1 tb Dry milk powder
    1/2 ts Cinnamon
    1/4 ts Nutmeg
      2 tb Honey
      1 ts Salt
      1    Egg
    1/4 c  Sour cream
      2 c  Sliced, ripe bananas
 
  All ingredients should be at room temp before starting. Add
  ingredients to the pan in the order listed. Select white bread. Press
  start. Remove the bread from the pan at the end of the baking cycle.
  Place bread on a cake rack for at least 1 hour before slicing.
  
  Posted by Joel Erlich, Kook-Net conference participant.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Oatmeal Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 servings
 
      1 pk Yeast
      1 c  Rolled oats
      3 c  Bread flour
      1 tb Sugar
      1 ts Salt
      1 tb Sweet butter, softened
  1 1/2 c  Warm water
 
  Except for the water, all ingredients should be at room temp before
  starting. Process the rolled oats in a blender until fine. Add
  ingredients to the pan in the order listed. Select white bread. Press
  start.
  
  Posted by Joel Erlich, Kook-Net conference participant
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Oatmeal Wheat Herb Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 servings
 
      1 tb Active dry yeast
  1 1/2 c  Bread flour
    1/2 c  Gluten
      1 c  Whole wheat flour
    1/2 c  Quick cooking oatmeal
      1 tb Sugar
      3 tb Dry milk powder
    1/4 c  Honey
      1 tb Olive oil
    1/2 ts Salt
  1 1/2 tb Marjoram
  1 1/2 tb Chives
  1 1/2 tb Basil
      1 ts Thyme
      9 oz Water
 
  All ingredients should be at room temp before starting. Add
  ingredients to the pan in the order listed. Select white bread. Press
  start.
  
  Posted by Joel Erlich, Kook-Net conference participant.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Simple White Oatmeal Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 1 servings
 
      1 tb Active dry yeast
      3 c  Bread flour
    1/2 c  Quick cooking oatmeal
      1 tb Sugar
    1/4 c  Honey
      3 tb Dry milk powder
      1 tb Olive oil
    1/2 ts Salt
      9 oz Water
 
  All ingredients should be at room temp before starting. Add
  ingredients to the pan in the order listed. Select White Bread. Press
  start.
  
  ~- Brian J. White Posted by Joel Erlich, Kook-Net conference
  participant
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Water Bagels
 Categories: Kooknet, Breads, Jewish, Kohl, Cyberealm
      Yield: 20 servings
 
  1 1/2 c  Warm water
      3 tb Sugar
    1/2 ts Salt
      1 pk Cake yeast
      1 ga Water
  4 1/2 c  Flour
 
  Pour enough warm water in a large bowl. Dissolve yeast, then add
  sugar, salt and enough flour to make a soft dough. Knead for 10
  minutes. Let rise for 15 minutes. Flatten on a floured surface and
  roll to 1 inch thick. Cut into strips 12 inches by 1 inch.
  
  Roll each strip to 1/2" thick and cut in half. Pinch ends together
  and seal to form a circle. Cover and let rise for 20 mintes. Preheat
  oven to 375F. Put a little salt and sugar into the gallon of water
  and bring to a boil. Boil 4 bagels at a time for 7 minutes per batch,
  turning over halfway through the cooking. Remove with slotted spoon,
  and plae on an ungreased baking sheet.
  
  Sprinkle with poppy seeds, garlic, coarse salt, or chopped dried
  onion if desired. Bake at 375F for 30 minutes.
  
  Source: The Joys of Jewish Cooking. Posted by Joyce Kohl, Kook-Net
  HUB, Scottsdale, AZ
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Frozen Dough Bagels
 Categories: Kooknet, Breads, Cyberealm, Kohl, Jewish
      Yield: 10 servings
 
      1 pk Frozen bread dough
      1 ga Boiling water
      1    Egg yolk
      1 tb Water
 
  Let the dough thaw overnight in the refrigerator. Cut the loar into
  9-12 pieces. Roll into ropes and pinch the ends together to form a
  circle. Preheat the oven to 350F. Drop bagels into the boiling water,
  cooking one minute per side. Life out with a slotted spoon and place
  on a greased cookie sheet. Brush with a mixture of egg yolk and
  water. Bake for 30 minutes or until golden brown.
  
  Posted by Joyce Kohl, Kook-Net HUB, Improv BBS, Scottsdale, AZ
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pecan and Red Onion Bread ABM
 Categories: Cyberealm, Breads
      Yield: 1 servings
 
      1 c  Plus 1 T Milk
      3 c  Gold Medal Better For Bread
           Flour
  1 1/2 ts Salt
      3 tb Sugar
  1 1/2 ts Yeast
      1 tb Margarine
    1/2 c  Fresh Red Onion, chopped
    1/4 c  Pecans or Walnuts, chopped
 
  1. Add first six ingridients to pan in order listed, or
     as your breadmachine manual tells you too. 2. Program for "mix
  bread" or the settings that allows ingridients
     such as seeds or fruit to be folded into the dough. 3. Push
  "start". 4. When the signal sounds, add the onion and nuts. 5. Remove
  the bread from pan when done, about 3 1/2 hours later.
     From "366 Low Fat Brand Name recipes" cookbook
     Typed by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate Banana Muffins
 Categories: Cyberealm, Breads, Low-fat
      Yield: 12 servings
 
      1 c  Flour
      2 ts Baking powder
    1/2 ts Salt
      2 tb Cocoa Powder
    1/3 c  Sugar
  1 1/2 c  Kellogs All Bran cereal
    3/4 c  Milk
    1/4    Egg substitute or 1 egg
      2 tb Oil
      1 c  Bananas, mashed(1 banana )
 
  1. Preheat oven to 400 F. Line 12 muffinpans with paper
     liners or spray with Pam. 2. In a medium bowl, stir together flour,
  baking powder,salt,
     cocoa powder and sugar. 3. Combine cereal and milk in large bowl
  and let stand 2 minutes,
     or until cereal softens. 4. Add egg or substitute and oil to
  cereal.Beat well. 5. Stir in banana. 6. Add flourmix, stirring only
  once until combined and evenly moist. 7. Spoon batter in muffin cups.
  8. Bake for 25 minutes or until muffins are lightly browned.
     From "366 Low Fat Brand name recipes" cookbook
     Typed by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cinnamon Apple Swirl Bread ABM
 Categories: Cyberealm, Breads
      Yield: 1 servings
 
MMMMM---------------------------DOUGH--------------------------------
      1 pk Active dry yeast
  2 1/4 c  Bread flour
      2 tb Brown sugar
      1 tb Dry milk powder
      1 ts Ground cinnamon
      1 ts Salt
      1 c  Water

MMMMM-----------------------SWIRL FILLING----------------------------
      1    Apple, peeled, diced 1/4"
      3 tb Brown sugar
      1 ts Cinnamon
      1 tb Flour
    1/4 ts Nutmeg
 
  All ingredients should be at room temp before starting. Add the dough
  ingredients to the pan in the order listed. Select White Bread and
  press start. Let the machine run all the way through the end of the
  final kneading. During the final knead, prepare a work area in which
  the dough will be
    rolled out. Combine and thoroughly blend the spiral filling
  ingredients. After the machine stops kneading for the final time,
  remove the bread
    pan and turn it out quickly onto the well floured work area. Roll
  the dough out to form a long but narrow (about half as wide as
    the bread pan is tall) oblong of dough about 1/2" thick. Spread the
  spiral filling ingredients over the top of the dough oblong. Roll up
  the dough jelly-roll fashion. Return the dough to the bread pan.
  Permit the machine to complete rise and bake cycles normally.
  
  Originally posted by Sharon Stevens Reposted by Joel Erlich
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Forty Niner Sourdough Bread ABM
 Categories: Cyberealm, Breads
      Yield: 1 servings
 
    1/2 c  Starter
      3 c  Bread flour
  1 1/2 ts Sugar
  1 1/2 ts Salt
    3/4 c  Warm water
      2 tb Warm water
 
  All ingredients should be warm, at least to room temp before
  starting. Add ingreadients in the order listed. Select "dough". Press
  start. When the dough cycle finishes, set the machine for a delayed
  start cycle scheduled to complete in 10-12 hours.
  
  Posted by Joel Erlich
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MultiGrain Sourdough Bread ABM
 Categories: Cyberealm, Breads
      Yield: 1 servings
 
      2 ts Dry yeast
    3/4 c  Rye flour
      2 c  Whole wheat flour
  1 1/2 c  Bread flour
      3 tb Wheat germ
      3 tb Oat bran
    1/2 c  Corn meal
      2 tb Gluten
      3 tb Cracked wheat
      1 ts Salt
      4 tb Molasses
      3 tb Olive oil
    1/2 c  Sourdough starter
      2 c  Warm water
 
  Add the ingredients in the order listed. Select White Bread. Press
  Start.
  
  Originally posted by Sharon Stevens. Reposted by Joel Erlich
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Wesley Pitts' Sourdough Bread ABM
 Categories: Cyberealm, Breads
      Yield: 1 servings
 
      3 c  Bread flour
    1/2 c  Sourdough starter
      1 tb Sugar
      1 tb Butter
    1/2 ts Baking powder
    1/2 ts Salt
      1 c  Warm water
 
  All ingredients should be slightly above room temp before starting.
  Add in the order listed. Select white Dough. Press start. At the
  completion of the dough cycle, select Whole Wheat Bread, and commence
  a delayed srat cycle due to complete in 8 1/2 hours.
  
  Source: Wesley Pitts Reposted by Joel Erlich.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sourdough Buttermilk Cheese Bread ABM
 Categories: Cyberealm, Breads
      Yield: 1 servings
 
      1 pk Active dry yeast
      3 c  Bread flour
      1 tb Sugar
      1 c  Sharp cheddar cheese, cubed
    1/2 c  Blue cheese
      1 ts Cayenne pepper
      1 c  Chopped green chiles
      1 ts Salt
    1/2 c  Sourdough starter
    1/2 c  Buttermilk
    1/4 c  Warm water
 
  All ingredients should be at or above room temp before starting. Add
  in order listed. Select White Bread and press Start. Check for the
  proper amount of liquid after about 1 minute. Add liquid or flour as
  required at that time.
  
  Source: Judy Garnett Reposted by Joel Erlich Typed in MM format by
  Linda Fields, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Applesauce Bread (ABM)
 Categories: Cyberealm, Breads, Kooknet
      Yield: 1 servings
 
    1/2 c  Apple juice
    2/3 c  Applesauce
    1/2 c  Grated apple
      1 pn Nutmeg
    1/2 ts Cinnamon
      4 tb Sugar
    1/2 ts Salt
  1 1/2 tb Nonfat dry milk
    3/4 c  Whole wheat flour
  2 1/4 c  Better for bread flour
  1 1/2 ts Dry yeast
      1 tb Margarine
 
  1. Add ingredients to pan in order listed. 2. If your machine calls
  for dry ingredients firts, invert the
     order of ingredients. 3. Program for bread or regular setting. 4.
  Push start. 5. Remove bread about 4 hours later. 6. Recipe makes one
  large (3 cup flour) loaf.
     Out of "366 Low-Fat-Name-Brand Recipes" cookbook.
     Typed by Brigitte Sealing
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Beer- Cheese Bread ABM ala Brigitte
 Categories: Cyberealm, Breads, Kooknet
      Yield: 1 servings
 
     10 oz Flat Beer
      3 c  Better for bread flour
      1 tb Sugar
  1 1/2 ts Salt
  1 1/2 tb Nonfat dry Milk
  1 1/2 ts Dry yeast
      1 tb Margarine
      2 oz Shredded Kraft healthy
           Favorite Jack Cheese
 
  1. Add all ingredients in order listed. If your machine calls
     for dry ingredients first, reverse the order. 2. Program for
  "bread" or "Regular " setting. Push "Start". 3. Remove bread, about 4
  hours later. 4. Recipe makes 1 large( 3 cups flour loaf)
     From "366-Low-Fat-Brand_name-Recipes" cookbook
    From Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Raisin Bread ABM ala Brigitte
 Categories: Cyberealm, Breads, Kooknet
      Yield: 1 servings
 
  1 1/8 c  Water
  2 3/4 c  Better for Bread flour
  1 1/2 tb Non-fat dry milk
      3 tb Sugar
      1 ts Cinnamon
  1 1/2 ts Salt
  1 1/2 ts Dry yeast
      1 tb Margarine
    3/4 c  Raisins
 
  1. Add first 8 ingredients to pan in order listed. If your machine
     calls for dry ingredients first, reverse the order. 2. Program for
  "Mix bread" or the setting that allows seeds or
     fruit to be folded in. 3. Push "start" 4. When the signal sounds
  ,add raisins. 5. Remove the bread about 3 1/2 hours later. 6. Recipe
  makes one large ( 3 cups flour loaf)
     Out of 366-Low-Fat-Name-Brand_recipes" cookbook
     From Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Potato Bread ABM ala Brigitte
 Categories: Cyberealm, Breads, Kooknet
      Yield: 1 servings
 
      1 c  Water
      1    Egg or
    1/4 c  Egg substitute
      3 c  Better for bread flour
    1/4 c  Instant mash potato flakes
  1 1/2 ts Nonfat dry milk
      3 tb Sugar
  1 1/2 ts Salt
  1 1/2 ts Dry yeast
      1 tb Margarine
 
  1. Add ingredients tp pan in order listed. If your machine calls
     for dry ingedients first reverse the order. 2. Program for "Bread"
  or "regular" setting. 3. Push "start". 4. Remove bread about 4 hours
  later. 5. Recipe makes one large (3 cups flour) loaf.
     Out of "366-Low-Fat_brabd_name_recipes" cookbook
     From Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Grape Nut Bread
 Categories: Cyberealm, Kooknet, Breads, Breakfast
      Yield: 2 servings
 
      1 c  Grape nuts
      2 c  Buttermilk
      2 c  Sugar
      2    Eggs
  3 1/2 c  Flour
    1/2 ts Salt
      1 ts Baking soda
      2 ts Baking powder
 
  Soak grapenuts in buttermilk for 10 minutes. Beat sugar and eggs
  together in a large bowl. Add milk/Grapenuts mixture. Sift flour,
  salt, soda, and powder together, and stir thoroughly into the Grape
  Nuts mixture. Pour into 2 greased and floured 9 x 5 inch loaf pans
  and bake at 350F for 45 minutes, or until toothpick comes out clean.
  Makes 20 servings.
  
  Nutritional info per serving: 190 calories; 4 gm protein; 42 gm
  carbohydrates; 1 gm fat; .4 gm fiber; 22 mg cholesterol; 199 mg
  sodium. Exchanges: .1 milk, 2.7 bread, .1 meat, .1 fat
  
  Source: Watertown Daily Times Typed in MM format by Linda Fields,
  Cyberealm BBS and home of Kook-Net Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Gingerbread Scones
 Categories: Cyberealm, Breads, Breakfast
      Yield: 8 servings
 
      2 c  Flour
      3 tb Brown sugar
      2 ts Baking powder
      1 ts Ground ginger
    1/2 ts Baking soda
    1/2 ts Salt
    1/2 ts Ground cinnamon
    1/4 c  Butter
      1    Beaten egg yolk
    1/3 c  Molasses
    1/4 c  Milk
      1    Slightly beaten egg white
           Coarse sugar (optional)
      1    Recipe Nutmeg Whipped Cream

MMMMM----------------FOR THE NUTMEG WHIPPED CREAM---------------------
    1/2 c  Whipping cream
      1 tb Sugar
    1/4 ts Finely shredded orange peel
    1/4 ts Vanilla
    1/8 ts Ground nutmeg
 
  For the scones:
  
  In a large mixing bowl, combine the flour, brown sugar, baking powder,
  ground ginger, baking soda, salt and cinnamon. Using a pastry cutter,
  cut in the butter until the mixture resembles coarse crumbs. Make a
  well in the center.
  In a small mixing bowl, stir together the egg yolk, molasses, and
  milk; add all at once to the center of the flour mixture. With a
  fork, stir until combined (mixture may seem dry).
  
  Turn dough onto a lightly floured surface. Quicly knead dough for
  10-12 strokes or until nearly smooth. Pat of lightly roll dough into
  a 7" circle. Cut into 8 wedges. Arrange wedges on an ungreased baking
  sheet about 1 inch apart. Brush with egg white and sprinkle with
  coarse sugar if desired.
  
  Bake at 400F for 12-15 minutes or till lightly brown. Cool scones on
  a wire rack for 20 minutes. Serve warm with Nutmeg Whipped Cream if
  desired.
  
  Nutritional info per serving: 223 calories; 7 gm total fat (4 gm sat.
  fat); 43 mg chol; 286 mg sodium; 37 gm carbo; 1 gm fiber; 4 gm pro.
  
  To freeze: Cool scones completely and wrap tightly in foil; place in
  freezer bags. Freeze for up to 3 months. Place frozen, foil-wrapped
  scones in a 300F oven and heat for 15-20 minutes or until warm (10-15
  minutes if thawed).
  
  For the Nutmeg Whipped Cream:
  
  In a chilled small mixer bowl, combine all of the ingredients. Beat
  with chilled beaters of an electric mixer on medium speed until soft
  peaks form. Serve immediately or cover and chill until needed, up to
  2 hours. Makes 1 cup.
  
  Nutritional info per 2 Tbsp:  58 calories; 6 gm total fat (3 gm sat
  fat); 20 mg chol; 6 mg sodium; 2 gm carbo; 0 gm fiber; 0 gm prot.
  
  Source:  Beter Homes and Gardens Magazine, Feb. 1995 Typed in MM
  format by Linda Fields, Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lin's Favorite Old Fashioned White Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 115 servings
 
      9 oz Milk (1 cup + 2T)
      3 c  Bread flour
  1 1/2 tb Sugar
  1 1/2 ts Salt
      2 tb Butter or margarine cut into
           4 pieces
      2 ts Active dry yeast OR
  1 1/2 ts Fast rise yeast
 
  Add all ingredients to bread mixing pan in order presented.  Set bread
  machine to basic or basic rapid. Select bread color.
  
  Press start.
  
  Source: West Bend America's Best Cookbook Typed in MM format by Linda
  Fields, Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lin's Favorite Country White Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 115 servings
 
      8 oz Water, 80 degrees F (1 cup)
  2 3/4 c  Bread flour
      2 tb Dry milk
      2 tb Sugar
  1 3/4 ts Salt
      2 tb Butter or margarine cut into
           4 pieces
      2 ts Active dry yeast OR
  1 1/2 ts Fast rise yeast
 
  Add all ingredients to bread pan in order.  Select basic or rapid
  basic. Select bread color. Press start.
  
  Source: West Bend America's Best Cookbook Typed in MM format by Linda
  Fields, Cyberealm BBS and home of Kook-Net Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lin's Favorite Honey-Oatmeal Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 115 servings
 
  7 1/2 oz Water @ 80 degrees F
      3 tb Honey
      2 c  Bread flour
      1 c  Oats, quick or old-fashioned
  1 1/2 tb Dry milk
  1 1/4 ts Salt
  1 1/2 tb Butter or margarine cut into
           4 pieces
      2 ts Active dry yeast OR
  1 1/2 ts Fast rise yeast
 
  Add all ingredients in order to bread pan. Select Basic or Basid
  Rapid. Select bread color. Press start.
  
  Source: WestBend's America's Best Cookbook Typed in MM format by Linda
  Fields, Cyberealm BBS and home of Kook-Net Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lin's Favorite Garlic Bread ABM
 Categories: Cyberealm, Kooknet, Breads
      Yield: 115 servings
 
      9 oz Water @ 80F
      3 c  Bread flour
      1 tb Dry milk
      1 tb Sugar
  1 1/2 ts Salt
      1 tb Dried parsley flakes
  1 1/2 ts To 3 tsp garlic powder
      1 tb Butter or margarine cut into
           4 pieces
      2 ts Active dry yeast OR
  1 1/2 ts Fast rise yeast
 
  Add all ingredients to bread pan in order. Select bread color. Select
  Basic or Rapid basic. Press start.
  
  Source: West Bend's America's Best Cookbook Typed in MM format by
  Linda Fields, Cyberealm BBS and home of Kook-Net Watertown, NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lemon Poppy Seed Sweet Bread ABM
 Categories: Breads, Cyberealm, Kooknet
      Yield: 8 servings
 
      8 oz Lowfat Lemon Yogurt
      2 tb Oil
      2    Eggs
      2 tb Lemon Rind; finely minced
      1 ts Salt
      3 tb Sugar
      4 tb Buttermilk; dried
  3 1/3 c  Bread Flour
      3 tb Poppy Seeds
      1 tb Yeast
 
  Place all ingredients in the machine.  Program for sweet bread or
  basic white bread and push start.
  
  Source: Desserts from Your Bread Machine Typed by Meg Antczak, Fido
  Cooking Conference 07-19-95 Revised for Meal-Master Format by
  Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fresh Rosemary Onion Focaccia ABM
 Categories: Breads, Kooknet, Cyberealm
      Yield: 6 servings
 
  1 1/4 c  Water
    1/3 c  Olive Oil
    1/3 c  Rosemary Leaves
      2 ts Salt
      3 c  Flour
    1/2 c  Cornmeal
      1 tb Yeast
      1 lg Spanish Onions; cooked in
      2 tb Olive Oil

MMMMM--------------------------TOPPING-------------------------------
      2 tb Olive Oil
           Coarse Salt
           Ground Pepper
 
  Place all dough ingredients except cooked onion in the machine,
  program for knead and first rise. Press start. Strain onions and
  return liquid. At end of final knead, add the onion (without liquid)
  to the machine. Restart and knead only until the onion is roughly
  mixed in. The dough will be wet and onion will remain in clumps,
  sticking out of the dough. Turn the dough out on a well-floured board
  and knead briefly by hand to form a ball. Oil a pizza pan or baking
  sheet. Place the dough on the prepared pan and pat into a 12" disk.
  Coat the top of the dough with the onion juices. Cover with plastic
  wrap and let it rise either at room temperature until doubled in
  bulk, or in the refrigerator overnight.  A long cold rise in the
  refrigerator will result in a more flavorful bread with a heartier
  interior. Preheat the oven to 450F. with the rack in the center
  position.
  
  Just before baking the dough, use your fingertips to gently make
  indentations in the surface. Drizzle on the oil and then sprinkle
  with salt and pepper. Bake for 10 minutes, then reduce to oven to
  350F. and bake for another 12 to 15 minutes, or until the focaccia
  is golden brown. Serve hot or at room temperature.
  
  Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido
  Cooking Conference 07-19-95 Revised for Meal-Master Format by
  Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hot Chile Pepper Twists ABM
 Categories: Breads, Kooknet, Cyberealm
      Yield: 6 servings
 
      1 c  Water; plus
      2 tb Water; (if needed)
      2 tb Oil
    1/3 c  Cilantro Leaves; lightly
           -packed
  1 1/2 ts Salt
    1/2 c  Cornmeal
  2 1/4 c  Flour
  1 1/2 ts Sugar
      2 ts Yeast

MMMMM--------------------------FILLING-------------------------------
     16 oz Black or Refried Beans
     16 oz Black Olives; drained
  4 1/2 oz Green Chiles; chopped
    1/2 c  Salsa
      8 oz Monterey Jack Cheese;
           -shredded
 
  Place all dough ingredients except cilantro in pan.  Program for
  knead and first rise. Program a kitchen timer to go off 10 minutes
  before the end of the machine's second kneading cycle.  Check the
  dough when timer goes off and adjust with flour or water if needed.
  Add the cilantro. While the dough is rising, prepare the filling.
  When dough is finished transfer to lightly greased work surface.
  
  Divide the dough in half.  Working with one half at a time, roll it
  into a 15 x 10" rectangle.  Transfer the rectangle to a lightly
  greased cookie sheet.  Visually divide the rectangle into thirds,
  each 10 x 5". Working on the middle third of the dough, and leaving
  1" of space at each end, layer on half the beans, half the olives,
  half the chilies, half the salsa and then half the cheese.
  
  Using a rolling pizza wheel or a sharp knife, make 6 evenly space 5"
  long cuts in the dough, cutting from the edge of one side of the
  unfilled sides just to where the filling starts. Repeat with the
  other unfilled side. Fold the small piece of dough at each end of the
  filling, tucking them underneath the dough on the opposite side.
  Repeat the entire process with the other piece of dough. Tent the
  twists with lightly greased plastic wrap and set them aside to rise
  for 1 hour, or until they're noticeably puffy. Bake the twists in a
  preheated 375F oven for 30 minutes. Remove the twists from the oven,
  transfer them to a wire rack, and allow them to cool for 10 minutes
  before cutting.
  
  Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido
  Cooking Conference 07-19-95 Revised for Meal-Master Format by
  Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Gooey Cheese Bread ABM
 Categories: Breads, Kooknet, Cyberealm
      Yield: 6 servings
 
    3/4 c  Water
      2    Eggs
    1/4    Unsalted Butter
      1 ts Honey
      1 ts Salt
  2 1/2 c  Flour
      2 ts Yeast

MMMMM--------------------------FILLING-------------------------------
      3 c  Swiss Cheese; shredded
 
  Place all dough ingredients in pan and program for knead only.  Press
  start. The dough will be slightly sticky.  After the kneading cycle,
  transfer the dough to a lightly oiled bowl, cover it with plastic
  wrap, and let it rise in the refrigerator overnight, or as long as 24
  hours. Grease and flour a 9" cake pan. Preheat the oven to 375F.
  with the rack in the center position.
  
  Remove the dough from the refrigerator and place it on a lightly
  floured work surface. Roll the dough to a 14 x 10 rectangle with the
  long side nearest you. Sprinkle 2 cups of the cheese over the surface
  of the dough. Starting with the edge closest to you, roll the dough
  up like a jelly roll. Press the edges together and turn it over so
  the seam is now facing down. With the seam still down, roll the
  cylinder around itself in a coil and transfer it to the prepared pan.
  Sprinkle the remaining cheese over the top of the loaf and allow to
  rise, uncovered for 20 minutes. Bake for 35 minutes at 375F., then
  turn the oven down to 350F. and bake for 10 more minutes. If the
  cheese begins to brown quickly during the first 35 minutes, turn the
  oven down sooner.
  
  Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido
  Cooking Conference 07-19-95 Revised for Meal-Master Format by
  Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sam's Pizza ABM
 Categories: Italian, Cyberealm, Kooknet, Breads
      Yield: 8 servings
 
      1 c  Water; plus
    1/3 c  Water; (only if needed)
      3 tb Olive Oil
  1 1/2 ts Salt
      3 tb Cornmeal
      1 c  Whole-Wheat Flour
      2 c  Flour
      1 tb Yeast
      1 c  Pizza Sauce
      1 c  Mozzarella Cheese; grated
 
  Place all dough ingredients in the machine and program for dough and
  first rise. At the end of final cycle remove the dough to a lightly
  oiled work space, cover it with a clean towel, and let rest 10
  minutes. Preheat oven to 475F. Roll the dough out to 14" circle on
  pan or pizza peel. Spread the sauce in a thin layer over the dough.
  Sprinkle on the cheese. Slide into oven and bake for 15 to 17 minutes.
  
  Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido
  Cooking Conference 07-19-95 Revised for Meal-Master Format by
  Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Greek Style Pizzettes ABM
 Categories: Italian, Main dish, Breads, Kooknet, Cyberealm
      Yield: 4 servings
 
      1 c  Water
      1 ts Honey
    1/2 ts Lemon Rind; grated
    1/4 ts Pepper
      1 ts Oregano
      1 ts Salt
  2 3/4 c  Flour
  1 1/2 ts Yeast

MMMMM--------------------------TOPPING-------------------------------
    1/4    Unsalted Butter
    1/4 lb Spinach leaves; rinsed and
           -dried
     14    Kalamata Olives; pitted
    1/2 c  Feta Cheese; crumbled
      2 tb Parsley; chopped
           Salt
           Pepper
      3 tb Olive Oil
 
  Place all dough ingredients in machine and program for knead and first
  rise. Press start. After the first 5 minutes of kneading the dough
  will be firm and pull away from the sides of the machine.  While the
  dough is rising you can prepare the toppings. In a saute pan, heat
  the butter over low heat and cook the spinach long enough for it to
  wilt, about 2 minutes. Remove the pan from the heat and stir in the
  garlic. Set the mixture aside while you assemble the pizzettes.
  
  Preheat the oven to 425F. with the rack in the center position.
  Lightly flour 2 baking sheets and set them aside. When the dough is
  completed, transfer to a lightly floured surface, cover it with a
  clean towel and let it rest for 5 minutes. Divide the dough into 4
  even pieces and roll each piece out to a 6" circle. Transfer the
  circles to the prepared baking sheet. Distribute the spinach over the
  circles followed by the olives and feta cheese. Sprinkle on the
  chopped parsley, salt and pepper. Drizzle a small amount of olive oil
  over the top of each. Bake for 20 minutes, or until the crust is deep
  golden brown and the top is starting to brown.
  
  Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido
  Cooking Forum, 07-19-95 Revised for Meal-Master Format by Katherine
  Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Salsa Pizza with Black Bean Crust ABM
 Categories: Italian, Kooknet, Cyberealm, Breads
      Yield: 8 servings
 
    2/3 c  Water
      1 tb Honey
      1    Egg
    1/4 c  Oil
      1 c  Refried Beans
      2 ts Chili Powder
  1 1/2 ts Salt
      3 c  Flour
  1 1/2 ts Salt
      3 c  Flour
    1/2 c  Cornmeal
      1 tb Yeast

MMMMM--------------------------TOPPING-------------------------------
      2 c  Salsa
      1 c  Cheddar and Monterey Jack
           -Cheese; shredded
 
  Place all dough ingredients in machine and program for knead and first
  rise. Press start. The dough will be quite moist but should form a
  ball. At the end of the final cycle, punch down the dough and place
  it on a lightly floured work surface to rest for 5 minutes.  Preheat
  the oven to 475F. On a lightly floured surface, roll the dough out
  to a 17 x 11" rectangle or fit it to your jellyroll pan. Lightly oil
  the pan and place the dough into the pan, stretching it to the edges.
  Spread the dough with the salsa and sprinkle with the cheese. Place
  the pizza in a warm place to rise for 30 minutes, then bake it for 17
  to 20 minutes.
  
  Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido
  Cooking Conference 07-19-95 Revised for Meal-Master Format by
  Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fry Bread 1
 Categories: Mexican, Breads, Kooknet, Cyberealm
      Yield: 1 servings
 
  2 1/2 c  Flour
  2 1/2 ts Baking powder
    1/2 ts Salt
    3/4 c  Half warm water and
           Half milk
           Oil
 
  Mix all except oil and set 1/2 hour. Knead pieces of dough in hands
  until round and thin like a tortilla. Fry in hot oil. Bread should
  puff up and be golden brown.
  
  Typed by Annette Johnsen Country Recipes from Friends and Family
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fry Bread 2
 Categories: Breads, Mexican, Kooknet, Cyberealm
      Yield: 1 servings
 
      4 c  Flour
      4 ts Baking powder
      1 ts Salt
      2 c  Milk
 
  Mix all and roll out. Cut into pieces and fry in deep fat.
  
  Annette Johnsen Country Recipes from Friends and Family
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Spiced Applesauce Bread
 Categories: Breads, Cyberealm, Kooknet
      Yield: 1 servings
 
      1 c  Flour
    1/2 c  Whole wheat flour
    1/2 ts Salt
      1 ts Baking soda
    1/2 ts Nutmeg
    1/2 ts Cinnamon
    1/2 ts Allspice
      1    Egg
    1/4 c  Milk
      1 c  Packed brown sugar
      1 c  Applesauce
    1/2 c  Vegetable oil
 
  Preheat oven to 350.  Lightly coat one loaf pan with vegetable cooking
  spray.  Sift together flours, salt, baking soda, and spices.  Beat
  the egg and milk together.  Add the brown sugar, applesauce, and oil,
  mixing well. Combine with the dry ingredients.  Pour into loaf pan
  and bake for 60 to 90 minutes.  Cool and serve.
  
  Posted by Lisa Clarke The PolkaDot Palace 1-201-822-3669
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Golden Egg Bread (ABM) from Katherine Smith
 Categories: Breads, Kooknet, Cyberealm
      Yield: 1 servings
 
      1 pk Yeast
      3 c  Bread Flour
      4 tb Sugar
      2    Eggs
      6 tb Corn Oil
  1 1/2 ts Salt
    3/4 c  Warm Water
 
  All ingredients except the water should be at room temperature before
  starting.
  
  Add the ingredients to the pan according to the manufacturer's
  instructions.
  
  Select "White Bread"
  
  Press "start".
  
  Courtesy of Joel Ehrlich Typos courtesy of Wesley Pitts
  
  Posted by Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Low-Fat Banan bread
 Categories: Cyberealm, Breads
      Yield: 1 servings
 
    2/3 c  Brown sugar
    1/3 c  Hot, strong coffee
  1 1/2 c  Mashed, overripe Bananas
      3    Egg Whites
      1 ts Vanilla
      1 c  White flour
      1 c  Whole wheat flour
  1 1/2 ts Baking powder
    1/2 ts Salt
    1/4 ts Baking soda
 
  1. Preheat oven to 350. Spray Pam in a 9 X 5 bread pan. 2.In a bowl,
  dissolve brown sugar in coffee; stir in bananas. 3.In a large bowl
  whisk together egg whites and vanilla. 4.Add banana mixture. 5.In a
  separate bowl mix together the flours and baking powder, salt
    and baking soda. 6.Add to the banana mix and stir until just
  combined. 7.Pour in pan and bake 40-50 minutes, when toothpick
  inserted comes out
    clean. Let cool on a rack for 10 minutes. Invert and let cool
  completly. From the Fat-free food conference on the Internet
  
  Typed by Brigitte Sealing Cyberealm BBS Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Banana Bread #4
 Categories: Cyberealm, Breads
      Yield: 1 servings
 
  1 3/4 c  Unbleached flour
  2 3/4 ts Baking powder
    1/2 ts Salt
    1/3 c  Shortening
    2/3 c  Sugar
      2    Eggs
      4    Bananas
           -very ripe, mashed
    1/2 c  Chopped pecans or walnuts
           -optional
 
  Preheat oven to 350 degrees
  
  Sift together flour, baking powder, and salt.  Beat shortening in
  mixer until creamy. Add sugar and eggs, continue beating at medium
  speed one minute. Add bananas to egg mixture.  Mix until blended. Add
  flour mixture, beating at low speed only until blended.  Turn into
  buttered loaf pan and bake for 1 hour or until toothpick inserted in
  center of loaf comes out clean.
  
  Notes: Substitute cream cheese for shortening.  For spicy version,
  add 1/2 tsp cinnamon, 1/4 tsp mace and 1/4 tsp nutmeg to flour
  mixture.
  
  Recipe By: Marge Clark Serving Size: 10
  
  * The Polka Dot Palace BBS 1-201-822-3627. Posted by FAYLEN
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lisa's Banana Quick Bread
 Categories: Breads, Cyberealm
      Yield: 4 servings
 
  1 1/2 c  Flour
    1/2 ts Salt
      1 c  Sugar
      1 ts Baking soda
    1/2 c  Vegetable oil
      2    Eggs, beaten
      3    Ripe bananas, mashed
    1/2 ts Cinnamon
    1/2 ts Ginger
 
  Preheat oven to 325. Coat 4 small loaf pans with vegetable cooking
  spray. Combine dry ingredients; blend well and set aside.  Combine wet
  ingredients; blend well.  Mix together wet and dry ingredients.  Do
  not overmix.  Distribute batter among the 4 pans, and bake for 30 to
  40 minutes.
  
  Notes:  There was something odd about the taste of this one.  Perhaps
  the ginger was a bad choice.
  
  These small loaves freeze well, wrapped tightly in plastic wrap, once
  completely cooled.  To defrost, set out at room temperature, loosely
  wrapped, for about an hour.
  
  These breads are great for making the house smell Autumnal!  They
  also make great Christmas gifts for the neighbors.
  
  Source: Lisa Clarke, SysOp of The Polka Dot Palace BBS 1-201-822-3627
  on Cyberealm BBS Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lisa's Peanut-Butter-Banana Quick Bread
 Categories: Breads, Cyberealm
      Yield: 4 servings
 
  1 1/2 c  Flour
    1/2 ts Salt
      1 c  Sugar
      1 ts Baking soda
    1/2 c  Vegetable oil
      2    Eggs, beaten
      2    Ripe bananas, mashed
    1/2 c  Peanut butter
 
  Preheat oven to 325. Coat 4 small loaf pans with vegetable cooking
  spray. Combine dry ingredients; blend well and set aside.  Combine wet
  ingredients; blend well.  Mix together wet and dry ingredients.  Do
  not overmix.  Distribute batter among the 4 pans, and bake for 30 to
  40 minutes.
  
  Notes:  Suprisingly good!
  
  These small loaves freeze well, wrapped tightly in plastic wrap, once
  completely cooled.  To defrost, set out at room temperature, loosely
  wrapped, for about an hour.
  
  These breads are great for making the house smell Autumnal!  They
  also make great Christmas gifts for the neighbors.
  
  Source: Lisa Clarke, SysOp of The Polka Dot Palace BBS 1-201-822-3627
  on Cyberealm BBS Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Apple Coffee Cake ala Cyberealm
 Categories: Breakfast, Cyberealm, Breads
      Yield: 1 servings
 
    3/4 c  Butter
      1    Egg
      1 tb Milk
      2 c  Flour
      1 ts Baking powder
      4    Apples, peeled, sliced thin
      1    3oz pkg gelatin, apple or
           Raspberry, or cherry, or
           Cranberry
      1 c  Sugar
 
  Cream 1/4 c of butter, egg and milk. Add 1 c flour and baking powder.
  Pat dough into 9" square pan. Stand apart apple slices into dough
  closely together. Sprinkle gelatin over apples. Cover pan with foil.
  Combine remaining ingredients and pour into freezer bag. Tape bag to
  foil and freeze up to 1 month.
  
  To Serve remove from freezer and sprinkle contents of bag over cake.
  Bake 350 for 45 minutes or until apples are tender. Serve warm with
  ice cream or cool and drizzle with powdered sugar glaze.
  
  Source: Frozen Assets Newsletter
  
  Typed by Annette Johnsen for Cyberealm BBS Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pumpkin-Cranberry Loaf
 Categories: Breads, Low-fat, Low-cal, Cyberealm
      Yield: 16 servings
 
      2 c  All-purpose flour
    2/3 c  Firmly packed dark brown
           -sugar
    1/2 c  Sugar
      2 ts Baking powder
    1/4 c  Water
    1/4 c  Vegetable oil
  1 1/2 ts Vanilla extract
      3    Egg whites, lightly beaten
    3/4 c  Coarsely chopped cranberrie
    1/4 ts Salt
  1 3/4 ts Pumpkin pie spice
      1 c  Canned pumpkin
           Vegetable cooking spray
    1/4 c  Chopped pecans
 
  Combine the first 6 ingredients in a large bowl; make a well in
  center of mixture.  Combine pumpkin, water, oil, vanilla, and egg
  whites; add to dry ingredients, stirring just until dry ingredients
  are moistened. Fold in cranberries.
  
  Pour batter into a 9x5-inch loaf pan coated with cooking spray;
  sprinkle pecans over batter.  Bake at 350 for 1 hour and 5 minutes or
  until a wooden pick inserted in center comes out clean.  Let cool in
  pan 10 minutes on a wire rack; remove from pan, and let cool
  completely on wire rack. Yield: 16 servings (serving size: 1 slice).
  
  CALORIES 160 (28% from fat); PROTEIN 2.6g; FAT 4.9g (sat 0.8g, mono
  1.8g, poly 2g); CARB 26.6g; FIBER 1.3g; CHOL 0mg; IRON 1.2mg; SODIUM
  50mg; CALC 48mg
  
  Source:  "Tasty Gifts - The Leaven Spoonful," Cooking Light, Nov/Dec
  1995
  
  Posted by Lisa Clarke, Cyberealm BBS Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cranberry Bread from Lisa Clarke
 Categories: Breads, Cyberealm, Christmas
      Yield: 1 servings
 
      2 c  Flour
  1 1/2 ts Baking powder
      1 ts Salt
    1/2 ts Baking soda
      1    Egg
    1/8 c  Soft shortening
    3/4 c  Orange juice
           Thin rind of 1/2 orange
      1 c  Sugar
      1 c  Cranberries
      1 c  Nuts
 
  Sift together flour, baking powder, salt and baking soda.  "MIX" in
  blender egg, shortening, orange juice, orange rind and sugar.  Add
  cranberries & nuts, for 2 cycles at "CHOP."  Empty into flour
  mixture. Mix by hand until moistened.  Bake in a greased 9x5 pan at
  350F for 50 to 60 minutes.
  
  Source: Irene Rodriguez, Entered in Meal Master format by Lisa Clarke
  for Christmas Eve 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CRACKED PEPPER ONION BUNS
 Categories: Cyberealm, Breads
      Yield: 1 servings
 
MMMMM----------------------FROM LOIS FLACK---------------------------

MMMMM----------------CYBEREALM BBS (315)786-1120---------------------
      1 md Onion, finely chopped
      4 tb Butter or margarine
      1 pk Active dry yeast
      1 ts Granulated sugar
    1/4 c  Warm water(105F to 115F)
    3/4 c  Warm milk
  1 1/2 ts Salt
      3 c  To 3 1/2 c all-purpose flour
 
  TIPS: Before baking buns, brush tops with a beaten egg and sprinkle
  with a little reserved sauted onion.  Or for a delicious flavor,
  sprinkle with cracked pepper.  Crack the peppercorns yourself, for a
  coarse peppery grind.
  
  PREPARATION: 1. Saut the onion in 2 tablespoons butter over medium
  heat, until
     slightly brown.  Stir often.  Set aside to cool.
  
  2. Sprinkle yeast and sugar over warn water in a large mixing bowl.
     Let stand about 5 minutes.
  
  3. Stir in milk, salt, remaining butter and sauted onion.
  
  4. Add flour until a soft dough is formed.  Add only enough flour to
     make a non-sticky dough.  Knead gently.
  
  5. Place in a buttered bowl.  COver.
  
  6. Let rise until doubled, about 1 1/2 hours.
  
  7. Punch down.  Divide into 8 equal portions.  SHape each into a
     ball. Flatten into a bun.
  
  8. Place on a greased baking sheet, leaving space between each for
     rising.
  
  9. Cover.  Let rise about 30 minutes.
  
  10. Bake at 375F for 15 to 20 minutes until golden brown.  Cool on
     rack before slicing.
  
  Preparation Time: 20 minutes Rising Time: about 2 hours Baking Time:
  15 to 20 minutes
  
  Per Serving:                        Percentage of USRDA
  Calories.................218        Protein................7.9%
  Protein....................5.1 g    Calcium................1.6%
  Fat........................6.2 g    Iron...................8.2%
  Carbohydrates.............34.9 g    Vitamin A..............4.3%
  Sodium....................500 mg    Vitamin C..............2.4%
  
  Source: Great American Recipes
  
  Typed for you by: Lois Flack, CYBEREALM BBS, Watertown, NY
  (315)786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CREAM CHEESE POPOVERS
 Categories: Cyberealm, Breads
      Yield: 12 servings
 
MMMMM----------------------FROM LOIS FLACK---------------------------

MMMMM----------------CYBEREALM BBS (315)786-1120---------------------
      6    Eggs
  1 1/2 c  All-purpose flour
      1 ts Salt
    1/2 ts Black pepper
      1 ts Dried thyme leaves
           Dash of ground nutmeg
      2 c  Milk
    1/2 c  Whipping cream
      4 oz Cream cheese, cut into 12 to
           -16 pieces
 
  Recipe will make 12 to 16 popovers depending on the size you desire.
  
  PREPARATION:
  
  1. Preheat over to 400F.
  
  2. Blend together the eggs, flour, salt and pepper, thyme and nutmeg
  in a blender container.
  
  3. Blend until well combined, about 15 seconds.  Add milk and cream.
  Scrape down the sides of the container.
  
  4. Place a muffin pan in the over to warm slightly.  Remove.
  
  5. Fill each muffin tim half full with batter.
  
  6. Place a piece of the cream cheese in the center of each cup.
  
  7. Pour the remaining batter to fill each cup about two-thirds full.
  
  8. Bake the popovers at 400F until puffed and golden, about 40
  minutes.
  
  9. Serve immediately.
  
  Preparation Time: 10 minutes Baking TIme: 40 to 50 minutes
  
  Per Serving                          Percentage of USRDA
  Calories....................138      Protein..................7.9%
  Protein.......................5.1 g  Calcium..................6.2%
  Fat...........................8.4 g  Iron.....................5.2%
  Carbohydrates................10.3 g  Vitamin A................7.0%
  Sodium.......................211 mg  Vitamins C...............0.6%
  
  Source: Great American Recipes
  
  Typed for you by: Lois Flack, CYBEREALM BBS, Watertown, NY
  (315)786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Helen's Volkornbrot
 Categories: Breads, My
      Yield: 5 servings
 
MMMMM----------------------MM BY H. PEAGRAM---------------------------
      3 c  5 or 7 grain cereal
      1 ts Salt
 
    1 cWhole wheat flour                 1/2 c  Molasses
  :     2 ts Baking soda
  :     3 c  Hot water
  
  Combine dry ingredients. Stir molasses and hot water into dry
  ingredients. Let stand overnight.  Turn mixture into small loaf pan.
  Cover pan tightly with aluminum foil.  Bake at 275 for 3 hours.  Cool
  in pan.  Wrap and keep in frig.  Keeps 2 weeks..  Does not freeze
  well.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Peanut Butter Pancakes
 Categories: Breads, Breakfasts
      Yield: 6 servings
 
      2 c  Pancake mix
      2 c  Milk
      2    Eggs
      6 T  Peanut butter
 
  Combine all ingredients and beat until smooth. Bake on a preheated,
  lightly greased skillet or grill.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Annie Mae's Peanut Butter Waffles
 Categories: Breads, Breakfasts
      Yield: 6 servings
 
  1 3/4 c  Flour,all-purpose,sifted
      1 T  Baking powder
      3 T  Sugar
    1/4 t  Salt
      6 T  Peanut butter
    1/4 c  Butter
      2    Eggs
  1 3/4 c  Milk
 
  Sift flour, baking powder, sugar, and salt into a bowl. Cream peanut
  butter with butter until smooth. Beat eggs and milk until blended,
  add to peanut butter mixture and beat well. Add sifted dry
  ingredients and mix just until smooth. Bake in hot waffle iron
  following manufacturer's instructions. Serve immediately with jelly
  or syrup.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Peanut Butter French Toast
 Categories: Breads, Breakfasts
      Yield: 3 servings
 
      3    Egg,slightly beaten
      1 ds Salt
      2 T  Sugar
    3/4 c  Milk
      1 T  Peanut butter
      6    Bread slices,day-old
           Butter
 
  1. Beat eggs with salt, sugar, milk, and peanut butter until mixture
  is smooth and well blended. Dip slices of bread in the mixture,
  coating bread on both sides.
  
  2. Grease a heavy skillet generously with butter and place over high
  heat until butter sizzles. Brown bread in hot skillet, turning once
  to brown both sides. Serve warm with syrup or honey.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Berlin Bread From Brigitte Sealing
 Categories: Breads, Mom's best, Cyberealm, Christmas
      Yield: 20 servings
 
      2    Eggs
      2 T  Warm water
      9 oz Sugar
  2 1/2 oz Apple preserves
    1/2 c  Rum
      1 pn Ground allspice
      3 t  Cinnamon
  2 1/2 oz Grated chocolate
      9 oz Flour
      1 t  Baking powder
  4 1/2 oz Whole almonds or hazelnuts
  1 1/4 oz Candied lemon peel, diced
 
  1.  Whisk the eggs and water until frothy, then add sugar, a little
  at a time. Continue whisking until the mixture is thick and creamy.
  
  2.  Mix and sift together the flour and baking powder.Add to the eggs
  and mix well, and then gradually add in the apple preserves,
  flavoring, spices, nuts and candied peel.
  
  3.  Spread the mixture about 1/4 inch thick in a greased baking sheet.
  Preheat oven to very hot for 5 minutes. Bake at moderate hot oven
  (375F) for 15-20 minutes.
  
  4.  Make an icing with 3 1/2 oz confectioners sugar and 1-2 T. hot
  water or milk. Ice the bread while it is still hot, and slice into 1
  x 2 inch slices.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Honey Almond Whole Wheat Bread
 Categories: Breads, Mom's best, Cyberealm
      Yield: 1 servings
 
      1 c  Whole blanched almonds
      2    Cakes or packets (6 0z ea)
           Active yeast
      1 c  Warm water (80-85 degrees)
    1/4 c  Packed brown sugar
    1/3 c  Honey
      2    Eggs, beaten
      1 t  Salt
    1/2 c  Butter, melted
      2 t  Grated orange rind
    1/2 c  Buttermilk or sour milk
      2 c  Whole wheat flour, unsifted
  2 1/2 c  White flour, unsifted
           Brown sugar filling
 
  Chop almonds. Note, that other nuts can be substituted. Crumble yeast
  if in cake form) or packets and add into warm water and stir until
  dissolved. Stir in brown sugar and honey. Stir in eggs, salt, melted
  butter, orange rind and buttermilk (or sour milk). Mix all flours
  with all but 2 tablespoons of nuts; stir into liquid mixture. Let
  this very soft dough rest for 10 minutes.
  
  Scrape dough onto board or pastry cloth dusted with about 1/2 cup of
  additional all-purpose flour. Knead for about 5 minutes, working in
  flour on the board, until dough is elastic but still soft and tender.
  
  Place dough in greased bowl. Cover with plastic wrap and let rise in
  a warm place about 2 1/2 hours, or until doubled in bulk. (A turned
  off oven with the light on is a good place.)
  
  Turn dough onto floured board again; gently pat into a 12x10 inch
  rectangle. Sprinkle Brown sugar filling over dough and roll up from
  the 10 inch side. Fold two ends under to make a ball-shaped loaf and
  place on a greased baking sheet. Brush with melted butter.
  
  Fold a 36 inch piece of foil to make a 2 inch wide strip 36 inches
  long. Fasten with paper clips into a ring and set ring around the
  dough. Cover loosely with plastic wrap and let rise in a warm oven
  until doubled in bulk, about 1 hour. Sprinkle loaf with remaining
  chopped nuts, (and some butter and brown sugar if you like) and bake
  at 350F for 1 hour or until golden brown.
  
  Makes one 3 3/4 pound loaf. Cut into halves or quarters and freeze
  separately, if you like.
  ======================================================================
  
                          BROWN SUGAR FILLING
  
  Mix 1/2 cup brown sugar, packed, with 1 Tablespoon cinnamon and 2
  Tablespoons wheat germ. I also add some finely chopped nuts. Be
  creative, add what you like!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cheese-Garlic Biscuits
 Categories: Cyberealm, Mom's best, Breads
      Yield: 10 servings
 
      1 c  Milk
    1/3 c  Mayonnaise
      1 T  Sugar
      2 c  Self-rising flour
           Garlic powder
 
  1. Beat all ingredients together until smooth and completely combined
  not over 1 minute. Streak dough with 1/4 cup grated cheddar cheese.
  
  2. Drop batter evenly among 10 paper lined muffin cups. Drizzle the
  top of each with 1 tsp. melted margarine or butter, and dust each
  with a scant amount of garlic powder, plus 1 scant teaspoon of
  additional grated cheese.
  
  3. Bake at 350F for 25-30 minutes or until golden brown and tripled in
  size. Cool in pan on rack for 30 minutes.
  
  Source:  Watertown Daily Times, Watertown, NY 1992 Note: These are
  similar to those served at Red Lobster Restaurants
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hobo Bread
 Categories: Breads, Mom's best, Cyberealm
      Yield: 3 servings
 
      2 c  Raisins
      2 c  Boiling water
      4 t  Baking soda
      1 c  Sugar
    1/2 t  Salt
    1/4 c  Vegetable oil
      3 c  Flour, or enough to stiffen
 
  1.  Put raisins in a large pot, with tight fitting cover. Pour in
      boiling water to cover, and stir in baking soda. Cover tightly
      and let stand overnight. 2. Prepare 3 (1 pound) coffee cans by
  oiling and coating each with
      flour. 3. Combine flour, sugar and salt. Add oil and flour
  mixture, one
      cup at a time to raisins, stirring well after each addition.
      Fill prepared cans 1/2 full with batter. 4. Bake in a preheated
  350F oven about 70 minutes,or until done.
      Remove from oven and let stand 5-10 minutes. Run a knife around
      edge to loosen loaf and shake out.
  
  Makes 3 loaves.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mandel Bread
 Categories: Breads, Ethnic, Cyberealm, Mom's best
      Yield: 6 servings
 
      3    Eggs
    3/4 c  Sugar
  1 1/4 c  Cake meal
    1/2 c  Nuts, chopped
    1/4 c  Coconut
      5 T  Oil
           Grated lemon and orange rind
 
  1.  Beat eggs and sugar together, and add oil and rinds.
  
  2.  Add flour and fold in nuts. Let stand 10 minutes in refrigerator.
  
  3.  Divide into four parts, and rol into strips.
  
  4.  Bake at 350F for 20 minutes. Cut while warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Christmas Stollen From Brigitte Sealing
 Categories: Cyberealm, Breads, Christmas
      Yield: 6 servings
 
  1 1/8 lb Flour
      7 oz Sugar
      1 pn Salt
      1 t  Vanilla
      1 t  Lemon juice
      4 T  Rum
      1 pn Cardomom (generous)
      1 pn Mace (generous)
      2    Eggs
  4 1/2 oz Butter
  4 1/2 oz Currants well drained
      9 oz Sultanas
      9 oz Almonds, finely chopped
  3 1/2 oz Candied lemon peel
  1 3/4 oz Butter for brushing
      2 T  Powdered sugar for dusting
  1 3/4 oz Beef drippings
      9 oz Cottage cheese, well drained
 
  Mix and sieve together the flour and baking powder onto a pastry
  board or cool slab. Make a well in the center and pour in the sugar,
  vanilla, rum, lemon juice, and the eggs. Draw in some flour from the
  sides of the well to mix with these and form a thick paste. Add the
  cold butter, cut into small pieces, the finely chopped beef
  drippings, cottage cheese, currants, sultanas, nuts and candied peel.
  Cover the fruits with more of the flour, and then starting from the
  middle, work all of it together quickly with your hands into a firm,
  smooth paste. If it should stick, add a little more flour. Form the
  mix into a long, oval shape, and then fold it over lengthwise to give
  it the traditional "stollen" shape.
  
  Line a baking dish with greased waxed paper and place stollen on this.
  
  Preheat the oven for 5 minutes at 500F. Then bake at a moderately hot
  over (375F) for 50-60 minutes. As soon as the stollen comes out of
  the oven, brush with melted butter and dust thickly with powdered
  sugar.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Apple Crunch Muffins
 Categories: Muffins, Breads
      Yield: 8 Muffins
 
  1 1/2 c  Flour, unbleached; sifted
    1/2 c  Sugar
      2 ts Baking powder
    1/2 ts Salt
  1 1/2 ts Cinnamon, ground
    1/4 c  Shortening, vegetable
      1 lg Egg; slightly beaten
    1/2 c  Milk
      1 c  Apples, tart
           -Peeled, cored and grated

MMMMM---------------------NUT CRUNCH TOPPING--------------------------
    1/4 c  Sugar, brown
    1/4 c  Pecans; chopped
    1/2 ts Cinnamon, ground
 
  Sift together flour, sugar, baking powder, salt and cinnamon into
  mixing bowl. Cut in shortening with pastry blender until fine crumbs
  form. Combine egg and milk. Add to dry ingredients all at once,
  stirring just enough to moisten. Stir in apples. Spoon batter into
  paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Sprinkle
  with nut crunch topping (see below). Bake in 375F oven 25 minutes or
  until golden brown. Serve hot with butter and homemade jelly or jam.
  
  NUT CRUNCH TOPPING: Mix together brown sugar (packed), chopped pecans
  and ground cinnamon in small bowl.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Grandma's Current Pound Cake
 Categories: Breads, Cakes, Desserts
      Yield: 12 Servings
 
  1 1/2 c  Currants
      1 lb Margarine or butter
      2 c  Sugar
      1 ts Mace
      9    Eggs; separated
  4 1/4 c  Flour, all purpose; sifted
      1 ts Lemon extract
      1 ts Vanilla
 
  Rinse Currents in hot water, drain and dry on a towel.
  
  Cream butter until fluffy, add sugar and spice and cream thoroughly.
  Beat egg yolks until thick and creamy; add to butter mixture and
  blend well. Add one half of the flour and mix until smooth; add
  remainder of flour and mix until smooth again.  Mix in stiffly beaten
  egg whites. Pour into 2 paper lined loaf pans (9"x4"x2.5") and bake
  at 350F for 1 hour and 25 minutes.
  
  Test for doneness by inserting a toothpick in center.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Polish Corn Bread
 Categories: Cyberealm, Mom's best, Breads
      Yield: 2 servings
 
           SOURDOUGH STARTER:
      2 c  Cold water
      6 c  Rye flour
      1 ts Active dry yeast
           ============================
           BREAD:
      4 c  Warm water (105-110 F)
  5 1/2 c  Rye flour
  5 1/2 c  All purpose flour
      2 tb Salt
      4 pk Dry yeast dissolved in 1/4
           -cup warm water (105-110F)
    1/4 c  Ground cornmeal
      2 ts Caraway seeds
 
  1. Start sourdough starter at least 3 days before baking: Combine the
  cold water, rye flour, and yeast in a bowl. Mix well; it will be
  lumpy. Pour the mixture in a clean bowl, cover with a cloth, and
  refrigerate for 3 days.
  
  2. Remove the starter from the refrigerator 2 hours before beginning
  to make the bread.
  
  3. Transfer the starter to a large bowl and add the warm water, yeast,
  flours, salt, cornmeal and caraway seeds and mix until smooth, 5
  minutes.
  
  4. Divide the dough in half. Shape into 2 even rounds. Place each
  round in a lightly greased bowl, cover with a clean cloth, and set
  aside to rise in a warm place until doubled in size, about 1-2 hrs.
  
  5. Place a roasting pan on the bottom of the oven and fill with hot
  water. Preheat the oven to 400F. Sprinkle a baking sheet with corn-
  meal.
  
  6. Dampen your hands and reshape the bread into even round mounds.
  Place the loaves on a prepared baking sheet. Bake the bread until
  crusty, about 2 hours. If the water in the roasting pan runs low
  during the baking, replenish it to provide the bread with steam heat.
  Cool, or serve warm.
  
  Makes 2 large loaves.
  
  Source:  New York Cookbook, Molly O'Neill, 1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Spring Street Prosciutto Bread
 Categories: Cyberealm, Mom's best, Breads
      Yield: 2 servings
 
  2 1/2 ts Active dry yeast
      1 c  Warm (105-110F) water
      2    Eggs
      2 tb Olive oil
  3 1/4 c  Flour
  1 1/2 ts Salt
    1/2 ts Black pepper
      1 c  Fresh Parmesan cheese
      2 c  Minced prosciutto
           Cornmeal for dusting
 
  1. Dissolve the yeast in the warm water in a large mixing bowl and set
  aside for 15 minutes.
  
  2. Stir in the eggs and oil. Combine 3 cups of the flour with the
  salt and pepper, and stir into the yeast mixture. Knead to combine
  adding more flour, a little at a time, to make a firm dough.
  
  3. Combine the parmesan cheese and the prosciutto and lightly dust
  with flour. Work the misture into the dough. Turn the dough out onto
  a floured board and knead until smooth, 10 minutes. Return the dough
  to a well-oiled bowl, cover, and set aside to rise in a warm place
  until doubled in size, about 2 hours.
  
  4. Punch down the dough and knead for 3 minutes. Divide the dough in
  half. Form each half into a oblong loaf. Sprinkle 2 baking sheets
  with cornmeal and place a loaf on each. Set aside to rise until
  doubled in size, about 1 hour.
  
  5. Line the oven with wet baking tiles, stones or trays of terra-cotta
  chips and preheat to 425F.
  
  6. Using a razor, make 6 slashes diagonally across the top of each
  loaf. Bake until golden, about 40 minutes, spraying with a plant
  mister every 5 minutes for the first 15 minutes of baking. Cool on a
  wire rack.
  
  Makes 2 loaves.
  
  Source: New York Cookbook, Molly O'Neill, 1993
  
  From: D&G Bakery, Spring Street, Manhatten
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fruit and Nut Ginger Bread from Mary Killen
 Categories: Mom's best, Breads, Cyberealm
      Yield: 1 servings
 
     12 oz Flour
      6 oz Margarine
      6 oz Soft brown sugar
      6 oz Sultanas (raisins)
      2 oz Chopped almonds
      4 tb Treacle (molasses)
      2 tb Buttermilk
      1 ts Baking soda
      1 ts Ground cinnamon
      1 ts Ground ginger
      2    Eggs
 
  1. Sift flour with baking soda and spices. Cream margarine and sugar,
  add treacle and mix well. Beat in eggs a little at a time with the
  flour mixture, and add buttermilk to form a soft consistency. Stir in
  fruit and nuts. Turn mixture into a well greased and lined 2 lb. loaf
  tin. Bake at 160C (320F, gas mark 3) for 75 minutes.
  
  From:  Mary Killen, Clough, Co. Down, Northern Ireland  1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate and Cherry Loaf ABM
 Categories: Breads, Desserts, Cyberealm, Kooknet
      Yield: 8 Servings
 
    1/3 c  Half-And-Half; plus
      2 tb Half-And-Half
      2    Eggs
    3/4 ts Orange Rind; grated
    1/4 c  Sugar
      1 ts Salt
      3 c  Bread Flour
  2 1/2 ts Yeast
    3/4 c  Semisweet Chocolate; chopped
      4 oz Dried Cherries; soaked in
    1/4 c  Orange Juice; overnight
 
  Place all the ingredients except cherry mixture and chocolate in the
  machine, program for basic white bread and press start.  After 33
  minutes have elapsed, add the cherries with any remaining liquid and
  the chocolate.
  
  Source: Desserts from your Bread Machine Typed by Meg Antczak, Fido
  Cooking Conference 07-19-95 Revised for Meal-Master Format by
  Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Molasses Doughnuts ABM
 Categories: Desserts, Breads, Kooknet, Cyberealm
      Yield: 16 Doughnuts
 
      3 tb Shortening
      3    Eggs
    1/2 c  Molasses
    1/2 c  Water
    1/2 ts Salt
      2 ts Baking Powder
      4 tb Buttermilk; dried
      1 ts Ginger
      2 ts Cinnamon
  3 3/4 c  Flour
  1 1/2 ts Yeast
    1/2 c  Powdered Sugar; or
    1/2 c  Granulated Sugar
 
  Make sure all ingredients are at room temperature.  Place the first 11
  ingredients in the machine. Program for knead and first rise and press
  start. The dough will be just a little sticky; a tiny amount will
  stick to your finger. It does hold some shape while kneading.  Flour
  your work surface and rolling pin. When the cycle is complete, turn
  the dough out onto the floured surface and let it sit for 10 minutes.
  Roll the dough to 1/3" thick. Use enough flour to keep the dough from
  sticking. Cut doughnuts with cutter.
  
  Place the doughnuts on a greased baking sheet and cover with a clean
  towel. Let rise for 1 hour, or until doubled in bulk. Heat 1 1/2 to
  2" of oil in saucepan or deep fryer. Use a thermometer to help keep
  the temperature constant. Fry 2 to 3 doughnuts at a time.  Fry them
  for 2 to 3 minutes, turning frequently and spooning the hot oil over
  them. Remove with slotted spoon and drain on paper towels. Check the
  first few for doneness. Shake the warm doughnuts, 3 or 4 at a time,
  in a sturdy paper bag with sugar in it.
  
  Source: Desserts from your Bread Machine Typed by Meg Antczak, Fido
  Coking Conference 07-19-95 Revised for Meal-Master Format by
  Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pecan Coffee Cake ABM
 Categories: Breads, Desserts, Cyberealm, Kooknet
      Yield: 10 Servings
 
  1 1/2    Unsalted Butter; at room
           -temperature
      3    Eggs
      3    Egg Yolks
      2 ts Vanilla Extract
    1/2 c  Sugar
  3 1/4 c  Flour
    1/2 ts Salt
      1 tb Yeast

MMMMM--------------------------FILLING-------------------------------
      6 tb Unsalted butter; cut into 1"
           -pieces
  1 1/2 c  Dark Brown Sugar
    1/3 c  Corn Syrup
      3 tb Molasses
    1/4 c  Heavy Cream
      2 c  Pecan Halves; toasted
 
  Place all dough ingredients in the machine.  Program for knead and
  first rise and press start. At the end of the final cycle, transfer
  the dough to a well-oiled bowl, cover it with plastic and refrigerate
  for 2 hours. Generously butter a 12 cup bundt pan. Place the butter,
  sugar, corn syrup and molasses in a 2 quart saucepan set over medium
  heat. Allow the mixture to come to a boil. Cook 2 minutes at full
  boil. Remove from the heat and add the cream. Stir in combine and
  then immediately stir in the pecans. Continue to mix until all the
  pecans are covered.
  
  Pour a third of the filling into the prepared pan and set aside the
  rest to cool while you prepare the dough. On a lightly floured work
  surface, roll the dough into a 20 x 9 inch rectangle. Place the
  prepared pan nearby. Pour the rest of the filling down the length of
  the dough and use a metal spatula to quickly spread it to within 2"
  of the edges. Flip one long side of the dough over the middle, then
  the other, to form a long roll. Quickly lift the roll and place it in
  the pan so that the ends overlap slightly.
  
  Cover the pan with lightly oiled plastic wrap and allow the dough to
  rise in warm place until doubled in bulk. Preheat the oven to 375F.
  with the rack in the center position. Bake for 20 minutes and then
  reduce the heat to 350F. and bake it another 20 to 25 minutes. If
  the top is getting too brown, cover it loosely with foil. Put a cake
  rack over a large plate. Remove cake from oven and turn over onto the
  rack. Scoop up any filling that drips off and place it back on cake.
  Once filling has cooled, remove the cake to a serving plate.
  
  Source: Desserts from Your Bread Machine Typed by Meg Antczak, Fido
  Cooking Conference 07-19-95 Revised for Meal-Master Format by
  Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pina Colada Bread ABM
 Categories: Breads, Desserts, Kooknet, Cyberealm
      Yield: 8 Servings
 
      1    Egg
      1 ts Coconut Extract
    1/4    Unsalted Butter; softened
    3/4 c  Coconut Milk; plus
      2 tb Coconut Milk; (if needed)
      3 tb Sugar
      1 ts Salt
    1/4 ts Ascorbic Acid
  2 1/2 c  Bread Flour
      1 tb Yeast
      1 c  Unsweetened Flaked Coconut
    1/2 c  Dried Pineapple; chopped
 
  Place all ingredients except coconut and pineapple in the machine.
  Program for sweet or raisin bread. Add the coconut and pineapple when
  the Hitachi timer reads 3:44.
  
  Source: Desserts from Your Bread Machine Typed by Meg Antczak, Fido
  Cooking Conference, 07-19-95 Revised for Meal-Master Format by
  Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pineapple Sweet Bread ABM
 Categories: Breads, Desserts, Cyberealm, Kooknet
      Yield: 8 Servings
 
    1/4 c  Warm Water
    1/4    Unsalted Butter; cut into
           -pieces
      2    Eggs
    1/4 c  Sour Cream
      1 ts Salt
    1/4 c  Sugar
  2 1/2 c  Bread Flour
      1 tb Yeast
      4 oz Dried Pineapple; chopped
 
  Place all the ingredients except dried pineapple in the machine,
  program for white bread and push start.  Add the dried pineapple when
  the timer on Hitachi reads 3:41. The finished bread is feathery light
  with a solid texture.
  
  Source: Desserts from Your Bread Machine Typed by Meg Antczak, Fido
  Cooking Conference 07-19-95 Revised for Meal-Master Format by
  Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Portuguese Sweet Bread ABM
 Categories: Breads, Desserts, Kooknet, Cyberealm
      Yield: 8 Servings
 
      1 c  Evaporated Milk
      3 tb Unsalted Butter; cut into
           -pieces
      2    Eggs
  1 1/2 ts Lemon Rind; finely minced
      1 ts Vanilla Extract
      6 tb Sugar
      1 ts Salt
    1/4 ts Asorbic Acid
      3 c  Bread Flour
      2 ts Yeast
 
  Place all ingredients in machine,  program for white or sweet bread.
  Press start.
  
  Source: Desserts from Your Bread Machine Typed by Meg Antczak, Fido
  Cooking Conference 07-19-95 Revised for Meal-Master Format by
  Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Raised Doughnuts ABM
 Categories: Breads, Cyberealm, Kooknet, Desserts
      Yield: 18 Doughnuts
 
    1/2 c  Warm Water
      3    Eggs
      3 tb Unsalted Butter; softened
      2 tb Dry Nonfat Milk
    1/2 c  Sugar
    1/4 ts Mace
      1 tb Baking Powder
    1/2 ts Salt
      3 c  Flour
      1 tb Yeast
    1/2 c  Powdered Sugar
 
  Place all the ingredients in the machine, program for knead and first
  rise and press start. At the end of the final cycle, transfer the
  dough to a lightly oiled bowl, cover it with plastic wrap and place
  in a warm, draft-free place, and allow to rise for an additional 30
  minutes. You can also do this step in the machine by punching the
  dough down, closing the machine, and letting the dough rise for 30
  minutes.
  
  Place the dough on a lightly floured surface and cut it in half to
  make it more manageable. Let the dough rest for 10 minutes. Roll it
  out to 1/3" thick.  Flour a doughnut cutter and cut out doughnuts.
  Lift each doughnut, pat it to remove excess flour, and place it on a
  lightly oiled or sprayed baking sheet.  Cover the doughnuts with a
  clean towel and let rise until doubled in bulk, about 1 hour.
  
  Put 1/2 cup powdered sugar in sturdy paper bag and spread out paper
  towels near frying pan.  Heat 2" oil in a medium saucepan or deep
  fryer to 375F. Slide 2 or 3 doughnuts at a time into the hot oil.
  Turn them frequently and spoon the hot oil over them until they are
  well puffed. Drain the doughnuts on paper towels and shake them with
  the sugar in the bag while they are still warm.
  
  Source: Desserts From Your Bread Machine Typed by Meg Antczak, Fido
  Cooking Conference 07-19-95 Revised for Meal-Master Format by
  Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Classic Sticky Buns
 Categories: Cyberealm, Desserts, Breads, Kooknet
      Yield: 2 Dozen
 
  1 1/2 c  Water [lukewarm 110f]

MMMMM-----------------------FOR THE DOUGH----------------------------
    1/4 c  Brown sugar [may use maple
           -sugar if available]
      1 tb Active dry yeast
      2 md Eggs
    1/4 c  Dry milk powder
    1/4 c  (stick) butter [melted]
      1 c  KA white whole wheat flour
      2 ts Salt
      5 c  KA all purpose flour [use
           -more or less as desired]

MMMMM----------------------FOR THE FILLING---------------------------
    1/4 c  (stick) butter [melted]
      2 ts Cinnamon
    1/4 c  Brown sugar [use maple if
           -desired and available]
    1/2 c  Raisins
    1/2 c  Chopped walnuts or pecans

MMMMM----------------------FOR THE TOPPING---------------------------
      1 lb Brown sugar
    3/4 c  Light corn syrup
 
  1)      Make a smooth supple dough by hand or machine and let it rise
  :       for 1 hrs.. Punch it down and roll into a 12" X 24"
  :       rectangle... 2) Brush the dough with the melted butter
  :       and then sprinkle on the filling ingredients... 3) Grease a
  14" round pan and add the topping ingredients.
  :       Then roll up the dough from the long side (jelly roll
  :       style) and cut up into 1" thick slices and then place
  :       the slices in the pan, cover and let rise for 30 min.. 4)
  Bake in a preheated 350 oven for 30 to 35 min., using
  :       foil to prevent over browning. Carefully invert onto a
  :       cooling rack and let cool slightly before serving...
  
  Source: The King Arther Flour Baker's Catalogue (dist. by Sands,
  Taylor & Wood in Norwich , Vt.) and formated to MM format by Fred
  Goslin in Watertown NY, on Cyberealm Bbs, home of Kooknet @ (315)
  786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pumpkin Gingerbread Loaves
 Categories: Breads, Cyberealm
      Yield: 4 Loaves
 
      2 c  All-purpose flour, divided
    1/2 c  Packed brown sugar
      2 ts Baking powder
      1 ts Ground cinnamon
  1 1/2 ts Baking soda
      1 c  Canned pumpkin
    1/2 c  Molasses
      2    Eggs
    1/3 c  Margarine or butter
    1/4 c  Milk
      1 tb Grated fresh gingerroot OR
        ts Ground ginger`
    1/3 c  Finely chopped walnuts
      2 tb Sugar
 
  Grease the bottom and sides of four 4 1/2 x 2 1/2 1 1/2-inch loaf
  pans. Grease only halfway up the sides.  That way the loaves will
  have nicely rounded tops and no unwanted rims around the edges.  Set
  aside.
  
  Stir together 1 cup of the flour, the brown sugar, baking powder,
  cinnamon, and baking soda.  Add the pumpkin, molasses, eggs,
  margarine or butter, and gingerroot or ginger.  Beat with an electric
  mixer on low to medium speed until combined, about 30 seconds.  Beat
  on medium to high speed for 2 minutes, scraping the sides of the bowl
  occasionally. Add the remaining flour; beat for 2 minutes or until
  mixed. Divide the batter evenly among the prepared pans.
  
  For the topping, stir together the walnuts and sugar; sprinkle evenly
  over the batter in the pans.  Bake in a 350 F oven for 40 to 50
  minutes or until a wooden pick inserted near the center of each loaf
  comes out clean. Cool the loaves in the pans on wire racks for 10
  minutes. Remove the loaves from the pans.  Cool thoroughly on the
  wire racks.
  
  To Freeze:  Wrap each loaf tightly in moisture- and vaporproof wrap.
  Seal, label, and freeze for up to 6 months.  To thaw, let stand,
  loosely covered, at room temperature for 1 hour.  Or, to micro-thaw,
  place 1 unwrapped loaf on a microwave-safe paper towel.  Microcook,
  uncovered, at 30% power (medium-low) for 1 to 1 1/2 minutes.
  
  Makes 4 loaves, 8 servings each.
  
  Nutrition Information per Serving: 89 Calories, 2 g Protein, 3 g Fat,
  14 g Carbohydrate, 14 mg Cholesterol, 61 mg Sodium, 100 mg Potassium
  
  [BETTER HOMES & GARDENS; November 1990]
  
  Posted by Fred Peters.
  
  Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0
  
  You know, recently the mornings have been feeling distinctly
  autumnal. It's wonderfuL!  I love autumn.  It's making me want to
  make pumpkin bread and fill the house up with cinnamon and spicey
  smells. Mmmm. This recipe is delicious and definitely does the trick!
  
  * The Polka Dot Palace - The BBS for Homemakers!  1-201-822-3627 *
  Posted by LISA on 08-23-95
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pumpkin Cinnamon Rolls
 Categories: Breads, Cyberealm
      Yield: 12 Rolls
 
    1/3 c  Milk
      2 tb Butter
    1/2 c  Canned pumpkin or mashed
           -cooked pumpkin
      2 tb Sugar
    1/2 ts Salt
      1    Egg, beaten,
      1 pk Dry yeast
      1 c  Unbleached all-purposeflour
      1 c  Bread flour
    1/2 c  Brown sugar, packed
      1 ts Ground cinnamon
      2 tb Melted butter
 
  Here's an Amish recipe that might come in handy if you got a bunch of
  punkin' stuff laying around.  The date on this is 10/12/88.  That's
  right++'88!  I've had this pile of papers for a *long* time...
  
  In small saucepan, heat milk and 2 Tbs. butter just until warm (120F
  to 130F) and butter is almost melted, stirring constantly.
  
  In large mixer bowl, combine pumpkin, sugar and salt.  Add milk
  mixture and beat with electric mixer until well mixed.  Beat in egg
  and yeast.
  
  In separate mixing bowl, combine flours.  Add half of flour mixture to
  pumpkin mixture.  Beat mixture on low speed for 5 minutes, scraping
  sides of bowl frequently.  Add remaining flour and mix thoroughly
  (dough will be very soft).  Turn into lightly greased bowl then
  grease surface of dough lightly.  Cover and let rise in warm place
  until doubled, about 1 hour.
  
  Punch dough down.  Turn onto floured surface.  Knead a few turns to
  form a smooth dough, sprinkling with enough additional flour to make
  dough easy to handle.  On lightly floured surface, roll dough into
  12- by 10-inch rectangle.
  
  In small bowl, combine brown sugar and cinnamon.  Brush surface of
  dough with melted butter.  Sprinkle with brown sugar mixture.
  Beginning with long side of dough, roll up jelly-roll style.  Pinch
  seam to seal.
  
  With sharp knife, cut roll into twelve 1-inch slices.  Place rolls,
  cut side up, in greased 9-inch square baking pan.  Cover and let rise
  until nearly doubled, 30 to 45 minutes,
  
  Bake rolls at 350F for about 20 minutes or until golden.
  
  Remove from pan to waxed paper-lined wire rack.  Cool for 10 to 15
  minutes.
  
  Makes 12 rolls.
  
  Hayward Daily Review, 10/12/88.
  
  Posted by Stephen Ceideberg; November 1 1992.
  
  * The Polka Dot Palace - The BBS for Homemakers!  1-201-822-3627 *
  Posted by LISA on 09-03-95
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sliced Tomato/Mozzarella/Garlic Bread Appetizer
 Categories: Cyberealm, Mom's best, Appetizers, Breads, Vegetables
      Yield: 1 Loaf
 
MMMMM--------------------FROM LINDA FIELDS AT-------------------------

MMMMM-----------------CYBEREALM BBS 315-786-1120----------------------
           Tomatoes, diced
           Red onion, diced
           Light mozarella cheese,
           .sliced or shredded
           Frozen prepared garlic bread
           Vinagrette dressing

MMMMM-----------------VINAGRETTE DRESSING RECIPE----------------------
      1 c  Extra virgin olive oil
      1 c  Balsamic vinegar
    1/2 ts Ground black pepper
      2 ts Fresh dill or 1 t dried dill
      1 ts Minced garlic
 
  Prepare the frozen garlic bread according to the directions.
  
  On a slice of the bread, place a slice of the mozzarella cheese, or 1
  Tablespoon of shredded cheese.  Add a thin slice of red onion ( or 1 T
  diced onion) and a slice of tomato (or 1 T diced tomato). Drizzle the
  Vinagrette dressing over all and enjoy!
  
  For the dressing, put all ingredients into a small bowl or a jar and
  shake vigorously.  Makes 2 cups of dressing which will keep in the
  frige for 2 or 3 weeks.
  
  What I did that was very good was drizzle the vinagrette over the
  bread first, then add the onion and tomato and top with a little
  grated Romano cheese.
  
  Source:  Linda Fields at Cyberealm BBS, Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Strawberry Bread #2
 Categories: Breads, Cyberealm
      Yield: 2 Loaves
 
      3 c  All-purpose flour
      1 ts Baking soda
      1 ts Salt
      1 tb Cinnamon
      2 c  Sugar
      4    Eggs, beaten
      2 c  Frozen strawberries, thawed
  1 1/2 c  Cooking oil
  1 1/4 c  Chopped pecans
 
  Sift the dry ingredients together.  Combine the eggs, strawberries,
  and oil and add to the dry ingredients.  Add pecans.  Bake in a 325
  oven for about 1 hour.
  
  Makes 4 small or 2 large loaves.
  
  The Outlook Lodge
     6975    Howard Street Green Mountain Falls, Colorado 80819 (719)
  684-2303
  
  Source: "The American Country Inn and Bed & Breakfast Cookbook Volume
  One" by Kitty & Lucian Maynard.  Typed by Lisa Clarke.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Blueberry Gingerbread
 Categories: Breads, Cyberealm, Desserts
      Yield: 12 Servings
 
    1/2 c  Butter (1 stick)
      1 c  Sugar
      1    Egg
      2 c  All-purpose flour
    1/2 ts Ground ginger
      1 ts Cinnamon
    1/2 ts Salt
      1 ts Baking soda
      1 c  Buttermilk
      3 tb Molasses
      1 c  Blueberries
      3 tb Sugar
 
  Cream the butter and sugar.  Add the egg, mix well.  Sift together
  flour, ginger, cinnamon and salt.  Dissolve the baking soda in the
  buttermilk and add to the creamed mixture.  Add the flour mixture;
  blend well. Add the molasses and then add the blueberries and stir
  until mixed well. Pour the batte rinto a greased and floured 9-inch
  square pan. (May be put in small loaf pans - will fill 2 small loaf
  pans.) Sprinkle 3 tablespoons of sugar over the batter.  Bake in a
      350    oven for 50 to 60 minutes.
  
  This is at its best when served warm.
  
  Seafair Inn
       14    Shore Road Post Office Box 1221 Ogunquit, Maine 03907 (207)
  646-2181
  
  Source: "The American Country Inn and Bed & Breakfast Cookbook Volume
  One" by Kitty & Lucian Maynard.  Typed by Lisa Clarke.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cherry Bread
 Categories: Breads, Cyberealm, Fruits
      Yield: 1 Loaf
 
      1 c  Sugar
      2    Eggs, beaten
      2 c  Sifted all-purpose flour
      1 c  Milk
      1 c  Sifted all-purpose flour
      4 ts Baking powder
      1 ts Salt
      1    8 oz jar maraschino
           -cherries, drained and
           -chopped
      2 tb Butter, melted
 
  Add the sugar to eggs in a mixing bowl; beat well.  Mix in 2 c flour,
  adding alternately with the milk.  Combine 1 c flour, baking powder,
  and salt; stir into batter.  Add cherries and butter, mix well.  Pour
  into a greased and floured loaf pan.  Bake in a 350 oven for 1 hour.
  
  Eagle Harbor Inn and Cottages
     8814    Water Street Ephraim, Wisconsin 54211 (414) 854-2121
  
  Source: "The American Country Inn and Bed & Breakfast Cookbook Volume
  One" by Kitty & Lucian Maynard.   Typed by Lisa Clarke.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cheddar and Dill Cornbread
 Categories: Cyberealm, Breads
      Yield: 12 Servings
 
      1 c  Flour
      2 tb Sugar
      4 ts Baking powder
    1/2 ts Salt
      1 c  Yellow cornmeal
      4 oz (1 cup) shredded cheddar
  1 1/2 ts -2 tsp. dried dill weed
      1 c  Skim milk
      3    Egg whites
    1/4 c  Plain nonfat yogurt
 
  1. Heat oven to 425F. Spray 9" square pan with nonstick cooking spray.
  
  2. In a large bowl, combine flour, sugar, baking powder, salt,
  cornmeal, cheese and dill; mix well.In a small bowl combine egg
  whites, milk and yogurt; mix well. Add egg white mixture to dry
  ingredients. Stir just until dry ingredients are moistened. Batter
  will be lumpy. Pour into spray-coated pan.
  
  3. Bake for 14-17 min. or until top is light golden. Cut into squares
  and serve warm.
  
  Per serving: dietary exchanges: 1 1/2 starch, 1/2 fat Calories per
  serving: 140
  
  Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for
  you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cinnamon Bread Pudding with Whiskey Sauce
 Categories: Cyberealm, Low-cal, Desserts, Breads
      Yield: 8 Servings
 
MMMMM-----------------------BREAD PUDDING----------------------------
      5 c  Cinnamon bread pieces (1")
    1/4 c  Raisins or dried currants
      2    Eggs
      2    Egg whites
    3/4 c  Sugar
  2 1/2 c  Hot skim milk

MMMMM-----------------------WHISKEY SAUCE----------------------------
      1 c  Sugar
      1 c  Water
    1/4 c  Whiskey
    1/4 c  Nonfat vanilla yogurt
 
  1. Preheat oven to 375F. Butter (or non-stick spray) a 13 x 9 x 2 (3
  quart) baking dish.
  
  2. Combine bread cubes and raisins in buttered dish. In medium bowl,
  combine eggs, egg whites and 3/4 cup sugar; beat well. Add hot milk.
  Mix well. Pour mixture over bread and raisins; let stand 5 minutes.
  
  3. Stir gently and bake for 25-35 minutes or until liquid is absorbed.
  
  4. Meanwhile, in a small saucepan, combine 1 cup sugar and water; mix
  well. Bring to a boil and boil for 5 minutes. Remove from heat; stir
  in whiskey. Cool to lukewarm. Stir in yogurt.
  
  5. Serve warm bread pudding with warm sauce.
  
  TIP: To substitute for whiskey, use 1/4 cup water and 1 teaspoon
  brandy extract.
  
  Per serving: dietary exchanges.. 3 starches, 1 fruit, 1/2 fat
  Calories per serving: 330
  
  Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for
  you by: Linda Fields, Cyberealm BBS Watertown NY 1993 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fred Goslin's Pumpkin Nut Bread
 Categories: Breads, Cyberealm
      Yield: 1 Servings
 
      2 c  Flour
      2 ts Baking powder
    1/2 ts Baking soda
      1 ts Salt
      1 ts Ground cinnamon
    1/2 ts Ground nutmeg
      1 c  Libby's pumpkin
      1 c  Sugar
    1/2 c  Milk
      2 lg Eggs beaten slightly
      1 c  Chopped nuts
    1/4 c  Butter
 
  Preheat oven to 350 deg.
  
  Sift together flour,bkng powder, bking sda, salt, cinnamon, & nutmeg
  
  In another bowl combine Pumpkin, sugar, milk and eggs.
  
  add dry Ingred. and butter mixing untill just moistened.
  
  Stir in nuts an spoon into well greased and floured 9x5 loaf pan
  
  Bake 65 min or untill wooden pick comes out clean...
  
  Cool 10 min before serving...
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Old Fashioned Scones
 Categories: Cyberealm, Breads, Irish/brit
      Yield: 12 Servings
 
      3 c  Self-raising flour
      1 ts Salt
      2 ts Sugar
      2 oz (60 g) Butter
      1 c  Milk
 
  1. Set oven at 450F. Arrange shelf in oven in the top third of the
  oven.
  
  2. Sift the flour, salt, and sugar into a bowl, rub in the butter,
  add milk to make a soft dough. Knead lightly on floured surface, then
  pat into a rectangle about 3/4" thick. Cut into squares or rounds.
  Arrange on a lightly greased tray. Brush with milk to glaze. Bake for
  12 - 15 minutes, or until well risen and golden brown.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: NUTTY APPLESAUCE BREAD (Yields 1 loaf)
 Categories: Cyberealm, Breads
      Yield: 1 Servings
 
    1/3 c  Crisco Shortening
    1/2 c  Sugar
      1    Egg
      1 c  Canned applesause
  1 3/4 c  All-purpose flour
      1 tb Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
    1/2 ts Cinnamon
    1/4 ts Nutmeg
      1 c  Finely chopped nuts
 
  1. Heat oven to 350F.  Grease 9x5x3-inch loaf pan.
  
  2. Cream Crisco and sugar in large bowl at medium to high speed of
  electric mixer.  Beat in egg.  Stir in appleasuce with spoon.
  
  3. Combine flour, baking powder, baking soda, salt, cinnamon and
  nutmeg. Stir into creamed mixture with spoon.  Fold in nuts.  Spoon
  into pan.
  
  4. Bake at 350F for 45 to 50 minutes or until golden brown.  Cool 10
  minutes in pan on rack.  Loosen from sides and remove from pan.  Cool
  completely on rack.
  
  One Loaf
  
  Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY 315-786-1120
  Source: Crisco
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Christmas Bread
 Categories: Cyberealm, Breads
      Yield: 8 Servings
 
      1 lb Frozen Bread Dough
    1/2 c  Candied Mixed Fruit
    1/2 c  Walnut,chopped
    1/4 c  Mincemeat
      1 c  Confectioners sugar
      4 ts Milk
    1/8 ts Cardamom ,ground
 
  Thaw frozen bread dough according to package directions. On a lightly
  flowered board pull dough out until it is 12 inches long. Knead in the
  fruit,mincemeat and the nuts into the dough. With a sharp knife cut
  dough into 3 ropes, 12 inches long. Press the 3 ropes together on one
  end and braid on a greased cookiesheet. Let rise in a warm (90)
  degree place until double in bulk, about 1 1/2 hours. Bake in a
  preheated oven at 350 degrees F for 25-30 minutes. Cool. Combine the
  sugar,milk and cardamom, spread this glaze over bread. Collected out
  of a magazine by Brigitte Sealing Cyberealm BBS, Watertown,  NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Touch Of Honey Bread
 Categories: Cyberealm, Breads
      Yield: 1 Loaf
 
  2 1/2 c  -to 3 cups all purpose
           Flour
      1 c  Quaker Oats
      1 pk Quick rise yeast
    1/2 ts Salt
  1 1/4 c  Water
      3 tb Honey
      2 tb Butter
 
  In large mixer bowl, combine 1 cup flour, oat bran, yeast and salt.
  Heat water, honey and butter until very warm.  Add to dry
  ingredients, beat at low speed of electric mixer until moistened.
  Increase speed to medium, continue beating 3 minutes.  Stir in enough
  remaining flour to form a stiff dough.  Lightly spray bowl with
  vegetable oil, cooking spray, or oil lightly.  Turn dough out onto
  lightly floured surface. Knead eight to ten minutes or until dough is
  smooth and elastic. Place into prepared bowl, turning once to coat
  surface of dough. Cover, let rise in warm place 30 minutes or until
  doubled in size. Lightly oil 8 x 4 inch loaf pan. Punch down dough.
  Roll into 15 x 7 inch rectangle. Starting at narrow end, roll up
  dough tightly. Pinch ends and seam to seal; place seam side down in
  prepared pan.  Cover; let rise in warm place 30 min. or until doubled
  in size.  Hear oven to 375 degrees, bake 35 to 40 min. or until
  golden brown. Remove from pan, cool on wire rack 1 hour before
  serving. This stuff is really good warm with butter on it. Love it!
  
  Converted to Meal Master format for you by: Linda Fields, Cyberealm
  BBS Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BACON AND ONION BATTER BREAD - Garett Lemon
 Categories: Cyberealm, Breads
      Yield: 3 Loaves
 
MMMMM---------------------FROM GARETT LEMON--------------------------

MMMMM----------------CYBEREALM BBS -315-786-1120---------------------
      8 oz Bacon (10 strips)
  2 1/4 c  Warm Water (105-115)
  4 1/4 ts Active Dry Yeast-2 envelopes
      2 tb Sugar
      2    Large Eggs
      5 c  All-Purpose Flour
      1 pk Onion Soup Mix
      2 ts Salt
    1/2 ts Pepper
 
  1.   Fry bacon until crisp - drain on paper towel and crumble.
  Reserve 2 tbs of fat.
  
  2.   Mix water, yeast, and sugar in a 4 cup glass measuring cup let
  stand until foamy.
  
  3.   Whisk in bacon fat and eggs.
  
  4.   Stir in flour, onion soup mix, salt, and pepper in a large mixing
  bowl.
  
  5.   Add yeast mixture and beat with electric mixer five minutes or
  until mixture is smooth and glossy, stir in crumbled bacon.
  
  6.   Cover bowl and let stand 45 minutes in a warm place until batter
  has doubled.
  
  7.   Beat batter briefly with a wooden spoon and divide into 3 lightly
  greased 8 1/2 X 4 1/2 X 2 1/2 loaf pans. Cover with plastic wrap and
  let rise 35 - 40 minutes or until 1 1/2 inch from top of pans.
  
  8.   Bake 30 - 35 minutes in a 375 degree oven until just golden
  brown. Turn out on wire rack and cool completely.
  
  Store in air tight.  Stores - Refrigerator 5 days - Freezer 3 Months.
  
  VARIATIONS:
        Use 2 tbs Olive Oil in place of bacon
        substitute a vegetable soup mix for an onion mix
        and substitute dill for pepper.
  
  From Garett Lemon, CYBEREALM BBS, Watertown, NY.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Orange Honey Bread
 Categories: Cyberealm, Breads
      Yield: 8 Servings
 
MMMMM-------------------FROM BRIGITTE SEALING------------------------

MMMMM-----------------CYBEREALM BBS 315-785-8098----------------------
      2 c  Flour
      1 tb Honey
      4 ts Baking powder
    1/2 c  Orange juice
      3 tb Shortening, melted
    1/2 c  Sugar
    1/2 ts Salt
      2    Eggs
      1 c  Candied orange peel
 
  Sift dry ingredients together. Beat eggs well, add orange juice and
  melted shortening to the eggs. Mix in the candied peel. Combine dry
  ingredients with the egg mixture, just enough to moisten the flour.
  Bake in a greased loaf pan at 350F for 1 hour. Source: Women's Circle
  Magazine Typed for you by: Brigitte Sealing, Cyberealm BBS Watertown,
  NY
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Easy Banana Nut Bread
 Categories: Cyberealm, Mom's best, Breads
      Yield: 1 Loaf
 
    1/2 c  Butter
      1 c  Sugar
      2    Eggs
      4 sm Bananas, mashed
    3/4 ts Baking soda
    1/2 ts Salt
  1 1/2 c  Flour
    3/4 c  Chopped walnuts
 
  1. Cream butter and sugar until fluffy; add eggs one at a time
  beating well after each addition. Stir in bananas.
  
  2. Add dry ingredients and mix well. Pour into bread pan, bake at
  350F for 30-35 minutes.
  
  Source: The warped and twisted mind of Linda Fields Typed for you by:
  Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Nice and Easy Rolls
 Categories: Cyberealm, Breads
      Yield: 12 Rolls
 
      2 c  Self-rising flour
      1 c  Milk
    1/4 c  Mayonaisse
 
  Heat oven to 425F. Grease 12 muffin cups. Combing all ingredients in a
  medium bowl. Stir just until the ingredients are moistened. Divide
  into 12 equal portions, one in each muffin cup. Bake for 20 minutes.
  That's it!
  
  Source: The warped mind of Linda Fields Originally posted 9/25/92
  Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Irish Sweet Bread
 Categories: Cyberealm, Irish/brit, Breads
      Yield: 2 Loaves
 
      3 c  Sifted flour
    3/4 ts Baking soda
    1/4 c  Sugar
      1    Egg, unbeaten
  1 1/2 ts Salt
    1/2 c  Shortening
    1/4 c  Molasses
  1 1/2 c  Sour or butter milk
  1 1/2 c  Chopped currants
  1 1/2 c  Raisins, chopped
    1/4 c  Chopped citron or candied
           -lemon peel
 
  Preheat oven to 325F. Sift together flour, salt and soda. Cream
  together the shortening, sugar and molasses. Beat in the egg.
  Alternately add the dry ingredients and sour/buttermilk. Sitr in the
  fruit. Pour the batter into 2 greased 8 x 4 x 2 1/2 inch loaf pans
  and bake for 75 minutes. Source: Linda Fields, Cyberealm BBS
  Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Andrea's Coffee Cake
 Categories: Cyberealm, Breakfast, Breads
      Yield: 1 Loaf
 
    1/4 lb Margarine
      1 c  Sugar
      2    Eggs
      2 c  Flour
      1 ts Baking soda
      1 ts Baking powder
      1 c  Sour cream
      1 ts Vanilla

MMMMM----------------------FOR THE FILLING---------------------------
    1/4 ts Brown sugar
      1 tb Cinnamon
    1/4 c  Sugar
    3/4 c  Chopped nuts
           ===========================
      3 tb Melted butter
 
  Mix all ingredients for the cake together. Beat 3 minutes. Put 1/2 of
  the batter into a well greased tube pan. Sprinkle with half the
  filling mixture. Pour remaining batter on top. Sprinkle with
  remaining filling topping. Pour 3 T melted butter over the top of the
  cake and bake at 350F for 45 min.
  
  Source: Andrea Cassoni, Cyberealm BBS originally posted 10/92 Typed
  in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Stephanie's Raisin Scones
 Categories: Cyberealm, Breads, Irish/brit
      Yield: 6 Wedges
 
      2 c  Flour
      2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Ground nutmeg
      8 tb (1 stick) cold unsalted
           -butter, cut up
      1 c  Raisins
      2 tb Sugar
      1    Yolk of a large egg
    3/4 c  Buttermilk or plain yogurt
      1    White of a large egg
           Additional sugar for
           -sprinkling
 
  1. Heat oven to 375F. Put flour, baking powder, soda, nutmeg, and
  salt into a large bowl. Stir to mix well. Add butter and cut in with
  a pastry blender or rub in with your fingers, until the mixture looks
  like fine granules. Add raisins and sugar; toss to distribute evenly.
  
  2. Add egg yolk to buttermilk in a measuring cup and whisk with a
  fork to blend. Pour over the flour mixture and stir with a fork until
  a soft dough forms.
  
  3. Turn out dough onto a lightly floured surface and give 10-12
  kneads. Cut dough in half. Knead each half briefly into a ball; turn
  smooth side up and pat into a 6 inch circle. Cut in 6 wedges, but do
  not separate wedges.
  
  4. In a small bowl, beat the egg white with a fork until just broken
  up. Brush to top of each scone with the egg white, and sprinkle
  lightly with sugar. With a pancake turner, carefully transfer the two
  cut circles to an ungreased cookie sheet. If necessary, reshape
  circles so that the 6 wedges in each are touching. This will keep the
  raisins from burning. 5. Bake 18-22 minutes or until medium  brown.
  Cool on a wire rack. After 5 minutes pull the wedges apart and cover
  loosely with a dish towel.
  
  Note: Egg white and sugar can be added before freezing the unbaked
  scones.
  
  VARIATION: Coarse Whole-Wheat Raisin Scones: Replace 1 cup all-
  purpose flour with 1 cup whole-wheat flour, and add 1/2 cup miller's
  bran to the flour mixture. Omit nutmeg.
  
  Source:Stephanie Needham, former member of Cyberealm BBS Originally
  posted 9/19/92
  
  Typed for you in MM format by Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: IRISH EGGS
 Categories: Cyberealm, Breads
      Yield: 2 Servings
 
MMMMM-------------------------LOIS FLACK------------------------------

MMMMM----------------CYBEREALM BBS (315)786-1120---------------------
           *    *    *    *    *    *
      1 cn (20oz.) Corned Beef Hash
      1 ts Salt
    1/2 c  Ketchup
      1 sm Diced Onion
      4    Eggs
 
      Mix all ingredients except eggs.  Cover and simmer 10 minutes in a
  medium skillet.  Make four hollows in the surface of the hash and
  break eggs into each hollow. Cover and simmer until eggs are done.
  
  Serves 2 to 3.
  
  Source: "The Gookin' O'The Green" - February '94 edition - Family
  magazine.
  
  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: IRISH SODA SCONES
 Categories: Cyberealm, Irish/brit, Breads
      Yield: 6 Scones
 
MMMMM----------------------FROM LOIS FLACK---------------------------

MMMMM----------------CYBEREALM BBS (3150786-1120---------------------
           *    *    *    *    *    *
      1 lb White Flour
      1 ts Baking Soda
      1 ts Cream of Tarter
    1/2 ts Salt
      1 tb Margarine
      1 c  Buttermilk
 
      Preheat oven to 350F.  Sift dry ingredients.  Cut in margarine.
  Add buttermilk a little at a time to make a stiff dough.  Knead for
  two or three minutes.  Roll out to 1/2 inch thick on a floured
  surface. Cut with a 3-inch biscuit cutter and place on a cookie
  sheet. Bake 15 minutes. When brown on top, turn and brown the other
  side.
  
  Makes 6 - 8 scones.
  
  Source: "The Cookin' O'The Green" - February '94 edition - Family
  magazine.
  
  Typed for you bu Lois Flack, CYBEREALM BBS, Watertown, NY.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: LOIS' RAISIN SODA BREAD
 Categories: Cyberealm, Irish/brit, Breads
      Yield: 1 Loaf
 
MMMMM----------------------FROM LOIS FLACK---------------------------

MMMMM----------------CYBEREALM BBS (315)786-1120---------------------
           *    *    *    *    *    *
      2 c  Flour
  1 1/2 ts Baking Powder
    3/4 ts Baking Soda
      1 ts Salt
      3 tb Sugar
  1 1/2 ts Caraway Seed
      3 tb Shortening
    2/3 c  Golden Raisins - Plumped
      1 c  Buttermilk
      2 tb Melted Butter
 
  *   To Plump Raisins:  Place raisins in a small saucepan and just
  cover with hot water.  Simmer until raisins have absorbed the water.
  Set aside.
  
      Preheat oven to 350F.  Blend the flour and the next five
  ingredients. Cut in the  shortening with a pastry blender until well
  blended. Mix in raisins.  Add buttermilk all at one time, mix lightly
  to a soft dough. Turn the dough into a greased 9-inch round layer
  cake pan. Cut a cross into the top about 2/3 into the loaf.  Brush
  top with melted butter and sprinkle with 4 teaspoons additional
  sugar. Bake 40 minutes or until brown.
  
  Makes 1 loaf.
  
  Source: "The Cookin' O'The Green" - February '94 edition - Family
  magazine
  
  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SourDough Starter (mix)
 Categories: Cyberealm, Breads
      Yield: 1 Starter
 
MMMMM---------------------CHEF FREDDY'S OWN--------------------------
      1 qt Water [luke warm]
      1 pk Dry yeast
      2 ts Sugar
      4 c  Flour
 
  1)   Put the water in a good size crock and add the yeast, and sugar
  to soften... then add the flour... Cover with a clean cloth... 2) Let
  the mixture rise until it is light and slightly aged (about 2
  days)...Mixture will thin as it stands, so add flour as needed...
       As yo use the sourdough from the crock replace it with equal
  ammouts of flour and water...
  
  from Marlboro Country's Chuchwagon Cooking and Fred Goslin, on
  Cyberealm Bbs, in Watertown NY at (315)=786-1120...
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Electronic Gourmet's Garlic Bread
 Categories: Breads, Appetizers, Cyberealm
      Yield: 1 Loaf
 
    1/4 lb Butter, soften to room temp.
      1 cl Garlic, peeled and crushed
      1 x  Loaf French Bread, 18" long
 
  1) Blend garlic with butter and let stand at room temperature 1 hour.
  
  2) About 1/2 hour before serving, preheat oven to 375 F.
  
  3) Meanwhile, slice bread 1 inch thick, cutting to but not through the
     bottom and holding knife at a slight angle.
  
  4) Spread both sides of each slice with garlic butter and wrap loaf
  snugly
     in heavy foil. Place on a baking sheet and warm 20-25 minutes.
  
  5) Unwrap and serve in a long napkin wrapped bread basket, or break
  into
     chunks and serve in a round napkin wrapped basket.
  
  Variations: =========== Herbed Garlic Bread:
  
  Mix 1 ts minced parsely and 1/4 ts each of thyme and oregano or
  marjoram into garlic butter and proceed as above.
  
  Cheese Garlic Bread:
  
  Mix 1 tb grated parmesan, 1/4 ts salt, 1/8 ts pepper and 1/4 ts each
  of savory and oregano or thyme into garlic butter and proceed as
  above.
  
  Curry or Chili Garlic Bread:
  
  Mix 1 to 2 ts curry or chili powder into garlic butter and proceed as
  above.
  
  Hints: ======
  
  You can freeze before baking. On serving day open foil and bake at
  350 F for 15 minutes.
  
  You can also use a microwave.
  
  Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BANANA ORANGE RAISIN BREAD
 Categories: Cyberealm, Breads
      Yield: 16 Servings
 
MMMMM----------------------FROM LOIS FLACK---------------------------

MMMMM----------------CYBEREALM BBS (315)786-1120---------------------
           *      *      *      *     *
  2 1/2 c  All-purpose Flour
    3/4 c  Any Flavor Wheat Germ
    1/2 c  Sugar
      2 ts Baking Powder
    1/2 ts Baking Soda
    1/2 ts Salt (optional)
    3/4 c  Raisins or Chpd Dried Figs
      1    Egg and 2 Egg Whites
    1/3 c  Vegetable Oil
      1 c  Mashed Ripe Bananas (about2)
    3/4 c  Orange Juice
      2 ts Grated Orange Peel
      1 ts Vanilla
 
  Heat oven to 350F. Spray 9 x 5-inch loaf pan with non-stick cooking
  spray. In a large bowl combine dry ingredients, mixing well; add to
  dry ingredients.  Mix just until moistened.  Pour into prepared pan.
  Bake 60 to 70 minutes or until wooden pick inserted in the center
  comes out clean. Cool 10 minutes; remove from pan.  Cool completely.
  
  NUTRITIONAL INFORMATION:
  
  Calories...........200  Calories from Fat.....54  Protein.........5 g
  Total Fat..........6 g  Cholesterol........15 mg  Dietary Fiber...2 g
  Carbohydrates.....34 g  Sodium............110 mg
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Braided Bread
 Categories: Cyberealm, Breads
      Yield: 1 Bread
 
      9 oz Whole Wheat Flour
     18 oz White Flour
      1 tb Salt
    1/2 ts Sugar
      1 pk Yeast
      3 tb Oil
  2 1/8 c  Water
 
  1.Pour flours into bowl;add yeast and sugar and mix the oil and water
  together, lukewarm, and add to flours and let rise 10 minutes. 2.Add
  the salt and knead all to a dough. Separate into 3 pieces and braid
  them to a braid. 3.Put on cookiesheet and brush with milk. 4.Put in
  50 C oven and let rise again.Than put oven on 200 C and bake for 30
  minutes. Translated by Brigitte Sealing Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cheesehorns
 Categories: Cyberealm, Breads
      Yield: 12 Servings
 
396 7/8 g  Whole Wheat Flour
170 1/8 g  White Flour
    300 ml Milk and Watermix
      1 ts Honey
      1 pk Yeast
      1 ts Salt
           Mixed Herbs
     12 sl Cheese (Your choice)
 
  1.Mahe a yeastdough and let it rise. 2.Roll out dough thinly and cut
  into 12 squares. 3.Put a slice of cheese on each square and sprinkle
  some mixed herbs over all. 4.Roll up the squares from one side into
  little horns, bend a little. 5.Put them on a cookiesheet and let them
  rise once more. 6.Brush with a little milk and bake at 325 C ca. 25
  minutes. Translated by Brigitte Sealing  Cyberealm BBS 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Quaker Oat Bran Muffins - Janet's
 Categories: Breads, Low-cal, Cyberealm
      Yield: 12 Servings
 
      2 c  Quaker Oat Bran Cereal
    1/4 c  Firmly packed Brown Sugar
      2 ts Baking Powder
    1/2 ts Salt (optional)
      1 c  Skim or 2% lowfat Milk
      2    Egg Whites, slightly beaten
    1/4 c  Honey or Molasses
      2 tb Vegetable Oil
 
  Heat oven to 425 degrees.  Line 12 medium muffin cups with paper
  baking cups or spray bottoms only with vegetable oil cooking spray.
  Combine dry ingredients.  Add milk, egg whites, honey and oil; mix
  just until dry ingredients are moistened.  Fill prepared muffin cups
  almost full; bake 15 to 17 minutes or until golden brown.  1 dozen
  
  VARIATIONS:  Add to batter any one of the following:
  
    Raisin Nut Muffins-1/4 cup raisins and 1/4 cup chopped nuts
    Banana Nut Muffins-1/2 cup mashed banana (about 1 medium) and
      1/4    cup chopped nuts
    Blueberry Muffins -1/2 cup fresh or frozen blueberries
    Apple Cinnamon Muffins-1/2 cup chopped apple (about 1 small),
                       1/4 cup chopped nuts and 1 teaspoon cinnamon.
  
  NOTE: To freeze, wrap muffins securely; store in freezer up to 3
  months. To reheat frozen muffins in microwave oven, microwave at HIGH
  25 to 30 seconds for each muffin.
  
  NUTRITION INFORMATION: based on using the first ingredient listed and
  no optional ingredients:  Each serving (1 muffin):
                         Calories - 120
                         Carbohydrates - 19g
                         Protein - 4g
                         Fat - 3g
                         Sodium - 90 mg
                         Calcium - 80 mg
                         Cholesterol - 0 mg
                         Dietary Fiber - 2g
  
  From Tony Burke, Cyberealm BBS Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Baked Doughnuts
 Categories: Cyberealm, Desserts, Breads
      Yield: 2 Dozen
 
      2 pk Dry yeast
    1/3 c  Warm water
  1 1/2 c  Milk
    1/3 c  Vegetable shortening
    1/4 c  Sugar
      2 ts Salt
      2 ts Nutmeg
      2    Eggs, lightly beaten
  4 1/2 c  Flour
    1/2 c  Melted butter
      1 c  Sugar mixed w/1 tsp cinamon
 
  1. Sprinkle the yeast over the warm water in a small bowl and let it
  dissolve for 5 minutes. Put the milk and shortening in a saucepan and
  heat until the shortening is melted. Cool to lukewarm.
  
  2. Pour the yeast mixture into a large mixing bowl and add the milk
  mix. Stif in the 1/4 cup sugar, salt, nutmeg, eggs and 2 cups flour.
  Beat briskly until well blended. Add the remaining 2 1/2 cups flour
  and beat until smooth. Cover the bowl and let double in bulk, about 1
  hour.
  
  3. Dust a board generously with flour and turn the dough mass onto
  it. This dough is soft and needs enough flour on the board to prevent
  sticking, but is easy to handle. Pat the dough into a round about 1/2
  inch thick. Use a 3 inch doughnut cutter and cut out the doughnuts,
  placing them (and the doughnut holes) on greased baking sheets, 1
  inch apart. These don't spread much; they rise. Preheat oven to 450F.
  Let the doughnuts rest and rise for 20 minutes uncovered. Bake about
  10 minutes or a little longer, until they have a touch of golden
  brown. Remove from the oven. Have ready the melted butter and a
  brush. On a sheet of wax paper, spread the cinnamon sugar. Brush each
  doughnut and doughnut hole with butter and roll in the cinnamon
  sugar. Serve hot.
  
  Source: Fanny Farmer Cookbook Typed for you by: Linda Fields,
  Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Jalapeno, cheese, sour cream bread ABM
 Categories: Breads, Cyberealm
      Yield: 1 Servings
 
      1 c  Milk
    1/2 c  Sour cream
  3 1/4 c  Bread flour
      1 ts Beau Monde (or salt)
      2 tb Sugar
      2 tb Butter or margarine
      2 ts Active dry yeast
      1 tb Dried chives
      1 tb Ground cumin
           When beeper sounds, add:
    1/2 c  Shredded Monterey jack
    1/2 c  Shredded Mozzarella cheese
    1/2 c  Chopped red bell pepper
    1/4 c  Chopped jalapeno pepper
 
  Place all of first-part ingredients in breadmaker, set for regular (or
  white) bread, and start machine.  When beeper sounds, add second set
  of ingredients.  With the cheese and sour cream, this makes a nice
  brown loaf of tasty bread.  Enjoy!
  
  (Modified from King Arthur Flour Baker's Catalogue, Spring/Summer,
  1994, Norwich, Vermont)
  
  Brought to you by Loren Martin, Cyberealm BBS Watertown NY
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Tomato Spice Tea Bread
 Categories: Breads, Vegetables, Cyberealm
      Yield: 1 Loaf
 
      2 c  Unbleached All-Purpose Flour
      1 tb Baking Powder
      1 ts Ground Cinnamon
    1/2 ts Salt
     16 oz Ripe Tomatoes, cored peeled
           And seeded
    1/3 c  Vegetable Oil
    1/2 c  Sugar
    1/2 c  Packed Brown Sugar
      2    Eggs
    1/4 c  Almonds, sliced
 
  Preheat oven to 350F. Butter and flour a 9x5x3" loaf pan. In a medium
  bowl, combine flour, baking powder, cinnamon. and salt. Mix well and
  set aside.
  
  In a food processor or blender, cosrsley puree tomatoes. Measure 1 c
  puree. Set aside. In a small mixing bowl combine oil, sugars, and
  eggs. Beat at high speed 3 minutes until fluffy.
  
  Add tomato puree and beat well. Gradually add flour mixture, beating
  until blended. Pour batter into pan. Sprinkle top with almonds. Bake
  at 350F for 50-55 minutes until skewer inserted in middle comes out
  clean. Cool in pan set on rack 5 minutes. Remove from pan, cool on
  rack.
  
  Source: Victoria Magazine, August 1994 Typed by Katherine Smith
  Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Nanny's Honey Tea Sandwiches
 Categories: Breads, Sandwiches, Cyberealm
      Yield: 6 Sandwiches
 
MMMMM------------------------HONEY BREAD-----------------------------
    3/4 c  Strong Tea, hot
    3/4 c  Packed Brown Sugar
    1/3 c  Honey
      2 c  Unbleached All-Purpose Flour
  1 1/2 ts Baking Soda

MMMMM-----------------------BANANA FILLING----------------------------
      6 oz Banana, ripe
      1 ts Lemon Juice
           Chocolate Sprinkles
 
  Honey Bread: Butter and flour a 8 1/2x4 1/2x2 1/2" loaf pan. Preheat
  oven to 350F. Divide tea between 2 small bowls. Stir brown sugar
  into one until dissolved. Stir honey into the other until blended.
  Set both aside. In a medium bowl, combine flour and baking soda. Mix
  well. Stir in sugar mixture until blended. Quickly stir in honey
  mixture. Pour into pan. Bake at 350F for 40-45 minutes until skewer
  inserted in center comes out clean. Cool in pan set on rack 10
  minutes. Remove from pan. Cool on rack.
  
  Filling: In a medium bowl, mash banana with lemon juice.
  
  To Assemble: Trim off ends of bread. Cut remaining loaf into slices
  1/2" thick. Cut each slice into a floral shap with a 1 3/4" to 2"
  cookie cutter. With a sharp paring knife or very small round cookie
  cutter, cut a 1/2" round hole in the center of half the flowers,
  forming "doughnut" shapes. Spread solid bread flowers with filling.
  Top with "doughnut" slices. Fill hole with chocolate sprinkles. Serve
  at once.
  
  Source: Victoria Magazine, June 1994 Typed by Katherine Smith
  Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cinnamon-Swirl Raisin Bread
 Categories: Breads, Cyberealm
      Yield: 2 Loaves
 
MMMMM---------------------------DOUGH--------------------------------
    1/4 c  Warm Water (110F)
      1 pn Sugar
      1 pk Active Dry Yeast
      3 tb Sugar
      3 tb Unsalted Butter, cut up
  1 1/2 ts Salt
      2 c  Warm Milk (110F)
      3 c  Unbleached All-Purpose Flour
    1/2 c  Dark Raisins
    1/2 c  Golden Raisins
      4 c  Unbleached All-Purpose Flour

MMMMM--------------------------FILLING-------------------------------
    1/2 c  Sugar
      1 tb Ground Cinnamon
 
  Dough: Butter 2 9x5x3" loaf pans. Butter a 4 quart bowl. In a small
  bowl, combine warm water and pinch sugar. Sprinkle yeast over water
  mixture. Let stand until yeast dissolves and bubbles. While yeast is
  dissolving, in a large miging bowl combine 3 tb sugar, butter and
  salt. Pour in warm milk. Stir until butter almost melts.
  
  Stir in 3 cups flour and dissolved yeast. Beat on high speed for 3
  minutes. Stir raisins into batter. Stir in ehough of remaining flour
  with a wooden spoon until dough forms a ball. Turn dough out onto a
  well-floured surface. Knead until smooth and elastic, about 8-10
  minutes, adding enough of remaining flour to keep dough from
  sticking. Place dough in buttered bowl, turning once to butter
  surface. Cover and let rise in a warm place until double, about 1 1/4
  to 1 1/2 hours. Punch dough down. Turn out on a floured board. Divide
  dough in half. Cover and let rest 10 minutes.
  
  Filling: While dough rests, in a small bowl combine 1/2 cup sugar and
  cinnamon. Mix well and set aside.
  
  Assembly: Roll half dough to a 12x8" rectangle. Sprinkle with hlaf of
  cinnamon filling. Press filling into dough as much as possible. Roll
  up tightly, jelly-roll fashion, starting at the short side. Pinch
  dough together at seam. Pinch ends to seal and fold under loaf.
  Arrange seam-side down in loaf pan. Repeat with remaining dough.
  
  Cover and let rise in a warm place until double, about 45 minutes to
  an hour. Preheat oven to 375F. Bake at 375F for 40-45 minutes,
  tenting loosely with foil during the last 15 minutes of baking time,
  if necessary to prevent overbrowning. Remove loaves from oven. Remove
  from pans. Coll loaves on racks.
  
  Source: Victoria Magazine, January 1994 Typed by Katherine Smith
  Cyberealm BBS Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: English Muffins
 Categories: Breads, Breakfast, Cyberealm
      Yield: 10 Muffins
 
MMMMM---------------------------SPONGE--------------------------------
    1/4 c  Warm Water (110F)
      1 pn Sugar
      1 pk Active Dry Yeast
  1 1/2 c  Warm Milk (110F)
      2 tb Unsalted Butter, cut in
           Small pieces and softened
      1 tb Honey
  2 1/2 c  All-Purpose Flour

MMMMM---------------------------DOUGH--------------------------------
  1 1/4 ts Salt
  2 1/4 c  All-Purpose Flour
           Cornmeal
 
  Sponge: Butter a 4 quart mixing bowl. In a small bowl, combine warm
  water and pinch sugar. Sprinkle yeast over water mixture. Let stand
  until yeast dissolves and bubbles. While yeast is dissolving, in
  buttered bowl combine warm milk, butter and honey. Stir until butter
  is almost melted. Stir in 2 1/2 cups flour and dissolved yeast. Beat
  on high speed for 3 minutes. Cover and let rise in warm place until
  doubled, about 30 minutes.
  
  Dough: Butter a 4 quart bowl. Stir salt into bread mixture. Stir in
  enough of remaining flour with a wooden spoon until dough forms a
  ball. Turn dough out onto a well-floured surface. Knead until smooth
  and elastic, about 8-10 minutes, adding enough of remaining flour to
  keep dough from sticking. Place dough in buttered bowl, turning once
  to butter surface.
  
  Cover and let rise in a warm place until double, about 45 minutes.
  Punch dough down. Divide dough in half. Sprinkle board generously
  with cornmeal. Turn dough out on board. Sprinkle cornmeal over top of
  dough. Gently roll half the dough at a time 1/2" thick. Cut with a
  floured biscuit cutter into 3" rounds. Repeat with remaining half of
  dough. Knead, reroll, and cut dough scraps once, if desired. Arrang
  dough rounds on ungreased baking sheets 2" apart.
  
  Cover and let rise in a warm place until double, about 30 minutes.
  Heat a lightly oiled, nonstick griddle or skillet over medium-high
  heat. Lift some of the dough rounds with a spatula onto griddle. Cook
  for 2 minutes on each side. Reduce heat to medium. Cook, turning
  every few minutes, 13-18 minutes until done in crnter. Cool on racks.
  Repeat cooking remaining muffins. Split muffins in half crosswise
  with the tines of a fork.
  
  Source: Victoria Magazine, January 1994 Typed by Katherine Smith
  Cyberealm BBS and home of Kook-Net, Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Carmel Pecan Sticky Buns
 Categories: Cyberealm, Breads
      Yield: 2 Dozen
 
      8 oz PHILADELPHIA Brand Cream
           Cheese [cubed]
    3/4 c  Cold water
      1 pk [16 oz] hot roll mix
      1    Egg
    1/3 c  Granulated sugar
      1 ts Cinnamon [ground]
      1 c  Pecan halves [may be coarsly
           Chopped if desired]
    3/4 c  Brown sugar
    1/2 c  Light corn syrup
    1/4 c  Butter [melted]

MMMMM--------------------PREHEAT OVEN TO 350-------------------------
 
  1)      Stirr together 6 oz of cream cheese and the cold water in a
  small sauce pan cooking over low heat until the mixture is at 115 to
  120, stirring occasionally... 2) Stir together the roll mix and
  yeast packet in a large bowl, then add the cream cheese mixture and
  the egg mixing until the dough pulls away from the sides of the
  bowl... 3) Knead the dough on a slightly floured surface for 5 min...
  or until smooth and elastic... Cover and let rise in a warm place for
  20 min... 4) While the dough is rising, beat the remaining cream
  cheese, sugar, & cinnamon in a small bowl with an elec. mixer until
  well blended... 5) Roll out the dough to 18"x12" rectangle and spread
  the cream cheese mixture over the dough to within 1" from the
  edges... Roll up from the long side, sealing the edges and cut into
  24 3/4" slices 6) Stir together the remaining ingredients in a small
  bowl and spoon 2 teaspoons full into bottoms of greased cups of
  muffin pan... 7)      Place dough, cut side up, in cups cover and let
  rise in warm place for 30 min... 8) Bake 20 to 25 min or until golden
  brown... Invert onto serving platter immediately...
  
  From the Philadelphia Brand Cream Cheese Finest Recipe Collection and
  Fred Goslin on Cyberealm Bbs, home of KookNet, in Watertown NY at
  (315) 786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Apricot and Rice Muffins
 Categories: Cyberealm, Low-cal, Breads
      Yield: 18 Servings
 
  1 1/2 c  Flour
    2/3 c  Whole Wheat Flour
    1/3 c  Rice Bran
      1 tb Baking powder
      1 ts Cinnamon
      1 c  Cooked, brown Rice
  1 1/2 c  Dried Apricots, diced
    1/2 c  Raisins
    1/2 c  Dried Prunes
    1/4 c  Walnuts, chopped
      1 c  No Fat Yogurth
    2/3 c  Maple Syrup
    1/4 c  Oil
    1/4 c  Eggsubstitute or
      1    Egg, lightly beaten
 
  1. In large bowl combine flours, rice bran, baking powder and
  cinnamon. 2. Stir in rice, apricots, raisins, prunes and walnuts. 3.
  In a small bowl, whisk together the yogurth, syrup, oil and egg. 4.
  Pour over dry ingridients and fold together until just moistened. Do
  not overmix. 5. Line 18 muffin cups with paper liners. Divide the
  batter amoung cups. 6. Bake at 350 F until edges and tops begin to
  brown, about 45 minutes. Out of "Loose Weight Naturally" cookbook.
  Typed by Brigitte Sealing, Cyberealm BBS and home of Kook-Net
  315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Traditional Southern Buttermilk Biscuits
 Categories: Cyberealm, Mom's best, Breads
      Yield: 12 Biscuits
 
      2 c  Flour
      1 tb Baking powder
    3/4 ts Salt
    1/2 ts Baking soda
      5 tb Chilled solid vegetable
           .shortening
      1 c  Buttermilk
 
  1. Preheat oven to 425F. In a large bowl, sift together flour, salt,
  soda, and powder. Using a pastry blender or two knives, cut the
  shortening into the flour mixture until coarse crumbs form.
  
  2. Add the buttermilk, tossing with a fork until a dough forms.
  
  3. Turn the dough onto a lightly floured surface. Gather into a disk.
  Knead lightly a few times until smooth. (The dough may be made up to
  two hours ahead, wrapped in plastic wrap, and refrigerated until
  ready to use.)
  
  4. Pat the dough to 3/4 inch thick. Using a biscuit cutter or a glass
  dipped in flour, cut out the biscuits. Place them, two inches apart,
  onto an ungreased baking sheet. Gather dough trimmings, pat to 3/4
  inch thick, and cut out more biscuits.
  
  5. Bake until golden brown, about 12-15 minutes. Serve hot.
  
  Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net
  Watertown, New York 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Onion Sandwich Buns
 Categories: Breads, Kooknet, Cyberealm
      Yield: 18 Each
 
      2 c  Warm water
    1/4 c  Maple syrup
      2 pk Dry yeast
      1 lg Onion, minced
    1/4 c  Corn oil
    1/8 ts Thyme
      4 c  Wholewheat flour
      2 c  Unbleached flour
      1 ts Salt
           Sesame seeds (opt.)
 
  Mix hot water and syrup.  Sprinkle yeast into water and let "proof"
  while preparing onions.  Saute onions in oil until golden, 5-7
  minutes, sitrring frequently.  Stir in yeast mixture, then all of the
  remaining ingredients. Knead 5-8 minutes; place in greased, covered
  bowl and let rise until doubled, about 1 1/2 hours. Punch down.
  Divide into 18 balls and flatten each ball to a 4-inch circle. Place
  on lightly greased pans. Let rise 1 hour.  Preheat oven to 375
  degrees. Lightly brush tops with oil and sprinkle with seeds, if
  desired. Bake 20-30 minutes. From "Does Your Lunch Pack Punch?" by
  Robin Toth & Jacqueline Hostage, Betterway Publications, 1983.
  
  Typed for you by Terri St. Louis, Kook-Net
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Oatmeal Bread From Terri
 Categories: Breads, Kooknet, Cyberealm
      Yield: 2 Servings
 
      1 c  Scalded milk
      2 tb Shortening
      2 ts Salt
    1/2 c  Honey
    1/2 c  Maple syrup
      1 c  Cold water
    1/4 c  Warm water
      1 pk Yeast
  1 1/2 c  Uncooked oatmeal
      6 c  Sifted flour
 
  Mix milk, shortening, salt, honey and maple syrup, stir in cold water
  and cool to lukewarm.  Pour warm water into a warm very large bowl,
  sprinkle in yeast and stir to dissolve.  Add cooled mixture, oatmeal
  and 4 c flour and mix well.  Mix in remaining flour and knead on a
  lightly floured board until elastic, 5 to 8 minutes.  Shape into a
  ball, place in a greased bowl, turning to grease all over.  Cover
  with cloth and let rise in a warm place until doubled in bulk, about
  1 1/2 hours. Punch down and knead lightly 1 to 2 minutes.  Divide
  dough in half, shape into 2 loaves and place in greased 9 x 5 x 3
  inch loaf pans. Cover and let rise until almost doubled in bulk.
  Toward end of rising, preheat oven to 375 degrees.  Bake loaves 40
  minutes until browned and hollow sounding when tapped.  Turn out and
  cool upright on a wire rack before cutting.
  
  Typed for you by Terri St. Louis, Kook-Net
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Tomato Spice Tea Bread from Loren Martin
 Categories: Breads, Cyberealm
      Yield: 6 Servings
 
      2    Large, ripe tomatoes
      2    Eggs
    1/3 c  Vegetable oil
    1/2 c  Granulated sugar
    1/2 c  Light brown sugar
  1 1/2 c  Unbleached white flour
      1 ts Ground cinnamon
    1/2 ts Baking powder
           Pinch of salt
    1/4 c  Sliced almonds
 
  Peel and seed the tomatoes.  Place in a blender or food processor and
  coursely puree.  Measure out 1 1/4 cups puree.  With electric mixer,
  blend the eggs, oil and sugars.  Beat at high speed for 3 minutes, or
  until batter is light and fluffy.  Add the tomato puree and mix well.
  In a large bowl, combine all dry ingredients, except the almonds, and
  add gradually to the moist.  Beat at medium speed until thoroughly
  blended; the batter will be thin.  Grease 6-cup Bundt pan or an
  8-inch loaf pan. Pour batter evenly into pan and sprinkle top with
  almonds. Bake for 40 minutes at 375 F, or until skewer inserted into
  center comes out clean. Cool in pan for 5 minutes, turn onto rack and
  cool before slicing into thin slices.
  
  Adapted from:  Tomatoes---A Country Garden Cookbook by Jesse Ziff
  Cool, Collins Publishers, San Francisco, 1994.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: WelBilt ABM White Bread
 Categories: Cyberealm, Breads
      Yield: 1 Loaf
 
      1 pk Dry yeast (regular)
      2 c  Bread flour
      1 ts Salt
      1 tb Sugar
      1 tb Dry skim milk
      1 tb Butter
      1 c  (minus 1 tb) water
 
  *Note: The key to a successful loaf of bread is maintaining the
  correct ratio of moisture to dry ingredients... The amount of liquid
  listed above is what works for me, you may have to adjust it for your
  particular altitude...
  
  1)      Assemble the machine and pour the yeast into the inner pot
  along the edge, then add all of the remaining ingredients, carefully
  adding the water last...
  
  2)      Select MED on the indcator, close the top and press start...
  
  3)      When the bread is done, let cool and slice, serve as
  desired...
  
  *Variations: For Cinnamon bread; add 3/4 tb cinnamon to the dry
  ingredients, then add 1 ts cinnamon mixed into 1 tb of sugar when the
  electronic timer beeps 10 times. After brushing the top of the
  finished loaf with melted butter, dust the top of it with additional
  cinnamon/sugar mix...
  
  For Applesauce bread: Subsitute 1/2 of the water with a like amount
  of any CHUNKY style applesauce.After brushing the top of the finished
  loaf with melted butter, dust the top of it with additional
  cinnamon/sugar mix...
  
  For Maple Walnut Bread; Subsitute 2 tb DARK maple syrup for a like
  amonut of water and add 1/4 ts maple flavoring to the water. Add 1/2
  c finely chopped walnuts to the pot when the electronic tmer beeps 10
  times...
  
  Source: Fred Goslin and the Bread Oven Recipe Booklet for the WelBilt
  Bread Oven (model ABM600) on Cyberealm Bbs home of KookNet at (315)
  786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: WelBilt ABM Whole Wheat Bread
 Categories: Cyberealm, Breads
      Yield: 1 Loaf
 
      1 pk Dry yeast (regular)
  1 1/2 c  Bread flour
    1/2 c  Whole wheat flour
      1 ts Salt
      1 tb Sugar
      1 tb Dry skim milk
      1 tb Butter
      1 c  (minus 1 tb) water
 
  *Note: The key to a successful loaf of bread is maintaining the
  correct ratio of moisture to dry ingredients... The amount of liquid
  listed above is what works for me, you may have to adjust it for your
  particular altitude...
  
  1)      Assemble the machine and pour the yeast into the inner pot
  along the edge, then add all of the remaining ingredients, carefully
  adding the water last...
  
  2)      Select MED on the indcator, close the top and press start...
  
  3)      When the bread is done, let cool and slice, serve as
  desired...
  
  Source: Fred Goslin and the Bread Oven Recipe Booklet for the WelBilt
  Bread Oven (model ABM600) on Cyberealm Bbs home of KookNet at (315)
  786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: WelBilt ABM Rye Bread
 Categories: Cyberealm, Breads
      Yield: 1 Loaf
 
      1 pk Dry yeast (regular)
  1 1/2 c  Bread flour
    1/2 c  Med. Rye flour
      1 ts Salt
      1 tb Sugar
      1 tb Dry skim milk
      1 tb Butter
      1 ts Caraway seeds
      1 c  (minus 1 tb) water
 
  *Note: The key to a successful loaf of bread is maintaining the
  correct ratio of moisture to dry ingredients... The amount of liquid
  listed above is what works for me, you may have to adjust it for your
  particular altitude...
  
  1)      Assemble the machine and pour the yeast into the inner pot
  along the edge, then add all of the remaining ingredients, carefully
  adding the water last...
  
  2)      Select MED on the indcator, close the top and press start...
  
  3)      When the bread is done, let cool and slice, serve as
  desired...
  
  Source: Fred Goslin and the Bread Oven Recipe Booklet for the WelBilt
  Bread Oven (model ABM600) on Cyberealm Bbs home of KookNet at (315)
  786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: WelBilt ABM Honey White Bread
 Categories: Cyberealm, Breads
      Yield: 1 Loaf
 
      1 pk Dry yeast (regular)
      2 c  Bread flour
      1 ts Salt
      1 tb Sugar
      1 tb Dry skim milk
      1 tb Butter
      1 c  (minus 3 tb) water
      2 tb Clover honey [mixed into
           -the water]
 
  *Note: The key to a successful loaf of bread is maintaining the
  correct ratio of moisture to dry ingredients... The amount of liquid
  listed above is what works for me, you may have to adjust it for your
  particular altitude...
  
  1)      Assemble the machine and pour the yeast into the inner pot
  along the edge, then add all of the remaining ingredients, carefully
  adding the water mixture last...
  
  2)      Select MED on the indcator, close the top and press start...
  
  3)      When the bread is done, let cool and slice, serve as
  desired...
  
  Source: Fred Goslin and the Bread Oven Recipe Booklet for the WelBilt
  Bread Oven (model ABM600) on Cyberealm Bbs home of KookNet at (315)
  786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: WelBilt ABM Honey Wheat Bread
 Categories: Cyberealm, Breads
      Yield: 1 Loaf
 
      1 pk Dry yeast (regular)
  1 1/2 c  Bread flour
    1/2 c  Whole wheat flour
      1 ts Salt
      1 tb Sugar
      1 tb Dry skim milk
      1 tb Butter
      1 c  (minus 3 tb) water
      2 tb Clover honey [mixed into
           -the water]
 
  *Note: The key to a successful loaf of bread is maintaining the
  correct ratio of moisture to dry ingredients... The amount of liquid
  listed above is what works for me, you may have to adjust it for your
  particular altitude...
  
  1)      Assemble the machine and pour the yeast into the inner pot
  along the edge, then add all of the remaining ingredients, carefully
  adding the water mixture last...
  
  2)      Select MED on the indcator, close the top and press start...
  
  3)      When the bread is done, let cool and slice, serve as
  desired...
  
  Source: Fred Goslin and the Bread Oven Recipe Booklet for the WelBilt
  Bread Oven (model ABM600) on Cyberealm Bbs home of KookNet at (315)
  786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: WelBilt ABM Raisin Bread
 Categories: Cyberealm, Breads
      Yield: 1 Loaf
 
      1 pk Dry yeast (regular)
      2 c  Bread flour
      1 ts Salt
      1 tb Sugar
  1 1/2 ts Cinnamon [ground]
      1 tb Dry skim milk
      1 tb Butter
      1 c  (minus 1 tb) water
    1/2 c  Raisins
 
  *Note: The key to a successful loaf of bread is maintaining the
  correct ratio of moisture to dry ingredients... The amount of liquid
  listed above is what works for me, you may have to adjust it for your
  particular altitude...
  
  1)      Assemble the machine and pour the yeast into the inner pot
  along the edge, then add the remaining ingredients, except the
  raisins, carefully adding the water last...
  
  2)      Select MED on the indcator, close the top and press start...
  
  3)      When the electronic timer beeps 10 times, lift the lid and
  add the raisins... 4) When the bread is done, let cool and slice,
  serve as desired...
  
  Source: Fred Goslin and the Bread Oven Recipe Booklet for the WelBilt
  Bread Oven (model ABM600) on Cyberealm Bbs home of KookNet at (315)
  786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: WelBilt ABM Irish Raisin Bread
 Categories: Cyberealm, Breads
      Yield: 1 Loaf
 
      1 pk Dry yeast (regular)
      2 c  Bread flour
    1/2 ts Salt
      2 tb Sugar
      2 tb Butter
      1 md Egg
    1/4 c  Warm water
    1/3 c  Warm milk
    1/2 c  Raisins
 
  *Note: The key to a successful loaf of bread is maintaining the
  correct ratio of moisture to dry ingredients... The amount of liquid
  listed above is what works for me, you may have to adjust it for your
  particular altitude...
  
  1)      Assemble the machine and pour the yeast into the inner pot
  along the edge, then add the remaining ingredients, except the
  raisins, carefully adding the water and milk last...
  
  2)      Select MED on the indcator, close the top and press start...
  
  3)      When the electronic timer beeps 10 times, lift the lid and
  add the raisins... 4) When the bread is done, let cool and slice,
  serve as desired...
  
  Source: Fred Goslin and the Bread Oven Recipe Booklet for the WelBilt
  Bread Oven (model ABM600) on Cyberealm Bbs home of KookNet at (315)
  786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: WelBilt ABM Egg Bread (Challah)
 Categories: Cyberealm, Breads
      Yield: 1 Loaf
 
      1 pk Dry yeast (regular)
      2 c  Bread flour
      1 ts Salt
      1 tb Sugar
      1 tb Dry skim milk
      1 tb Butter
      1 md Egg (plus 1 egg yoke)
           Warm water
 
  *Note: The key to a successful loaf of bread is maintaining the
  correct ratio of moisture to dry ingredients... The amount of liquid
  listed above is what works for me, you may have to adjust it for your
  particular altitude...
  
  Separate 1 egg keeping the yoke in a 1 cup measure, and then break
  another egg into the same measure as well. Now add enough warm water
  to make 1 cup...
  
  1)      Assemble the machine and pour the yeast into the inner pot
  along the edge, then add all of the remaining ingredients, carefully
  adding the water/egg mix last...
  
  2)      Select MED on the indcator, close the top and press start...
  
  3)      When the bread is done, let cool and slice, serve as
  desired...
  
  Source: Fred Goslin and the Bread Oven Recipe Booklet for the WelBilt
  Bread Oven (model ABM600) on Cyberealm Bbs home of KookNet at (315)
  786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: WelBilt ABM French Bread
 Categories: Cyberealm, Breads
      Yield: 1 Loaf
 
      1 pk Dry yeast (regular)
      2 c  Bread flour
      1 ts Salt
      1 ts Sugar
      1 ts Shortening
      1 c  Warm water
 
  *Note: The key to a successful loaf of bread is maintaining the
  correct ratio of moisture to dry ingredients... The amount of liquid
  listed above is what works for me, you may have to adjust it for your
  particular altitude...
  
  1)      Assemble the machine and pour the yeast into the inner pot
  along the edge, then add all of the remaining ingredients, carefully
  adding the water last...
  
  2)      Select MED on the indcator, close the top and press start...
  
  3)      When the bread is done, let cool and slice, serve as
  desired...
  
  Variations: You can add 1/4 c minced onion, or garlic, or Italian
  seasoning, or any combination of these to the pot when the electronic
  timer beeps 10 times to create your own flavored bread...
  
  Source: Fred Goslin and the Bread Oven Recipe Booklet for the WelBilt
  Bread Oven (model ABM600) on Cyberealm Bbs home of KookNet at (315)
  786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: WelBilt ABM French Wheat Bread
 Categories: Cyberealm, Breads
      Yield: 1 Loaf
 
      1 pk Dry yeast (regular)
  1 1/2 c  Bread flour
    1/2 c  Whole wheat flour
      1 ts Salt
      1 ts Sugar
      1 ts Shortening
      1 c  Warm water
 
  *Note: The key to a successful loaf of bread is maintaining the
  correct ratio of moisture to dry ingredients... The amount of liquid
  listed above is what works for me, you may have to adjust it for your
  particular altitude...
  
  1)      Assemble the machine and pour the yeast into the inner pot
  along the edge, then add all of the remaining ingredients, carefully
  adding the water last...
  
  2)      Select MED on the indcator, close the top and press start...
  
  3)      When the bread is done, let cool and slice, serve as
  desired...
  
  Source: Fred Goslin and the Bread Oven Recipe Booklet for the WelBilt
  Bread Oven (model ABM600) on Cyberealm Bbs home of KookNet at (315)
  786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Savory Granola Crackers
 Categories: Cyberealm, Breads
      Yield: 70 Servings
 
      2 c  Rolled Oats
    3/4 c  Whole Wheat Flour
    1/2 c  Slivered Almonds
    1/4 c  Wheat Germ
    1/4 c  Sesame Seeds
      1 tb Honey
    1/2 ts Oregano
      1 ts Thyme
    1/2 ts Onionpowder
      3    Eggs
    3/4 c  Oil
 
  1. In a large bowl, stir together oats, flour, almonds, wheat germ,
     sesame seeds, honey, oregano, thyme and onionpowder. 2. With a
  fork, beat together eggs and oil. Stir into oat mix. 3. Grease 10 X
  15 inch jelly roll pan. 4. With a spatula, press dough evenly into
  prepared pan, and bake
     in preheated, 400 F oven, for 20 minutes, until golden. 5. Cut
  into 1 1/2 inch squares, then into triangles. 6. Remove to a rack and
  cool. Store in airtight container.
     These unusual crackers will keep several weeks at room
     temperature- several month in the refridgerator or freezer.
     Out of A Natural Christmas
     typed by Brigitte Sealing
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Honeyed-Apple Bread
 Categories: Cyberealm, Breads
      Yield: 1 Loaf
 
      2 c  Whole Wheat flour
    1/4 c  Bran
    1/4 c  Wheat Germ
    1/2 ts Ginger powdered
    1/4 ts Cinnamon
      2 ts Baking Powder
      3 tb Oil
      2    Eggs
    1/2 c  Honey
    1/4 c  Apple Juice
    1/2 c  Yogurt
      1    Apple,peeled,sliced thin
      1 c  Dates, chopped
    1/2 c  Nuts, chopped
 
  1. Mix flour, bran, wheat germ, spices and baking powder. 2. Mix oil,
  eggs, honey, juice and yogurt together and stir into
     the dry ingridients. 3. Add apple, dates and nuts last. 4. Bake in
  greased, floured 9 X 5 baking pan in preheated oven
     for 70 to 90 minutes.
     This bread slices best the day after baking.
     out of Have a Natural Christmas
     typed by Brigitte Sealing
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Foccacia with Parmesan
 Categories: Cyberealm, Breads, Italian
      Yield: 4 Servings
 
      1 pk Yeast, not instant
      1 ts Sugar
  1 1/4 c  Warm water
  2 3/4 c  Bread flour
      6 tb Olive oil
    1/2 ts Salt
      4 tb Grated parmesan cheese
    1/2 ts Dried rosemary, crushed
      1 tb Cornmeal
      1 ts Coarse salt
           Black pepper
 
  1. Dissolve the yeast and the sugar in 3/4 cup warm water, about 110
  degrees. Set aside for 15 minutes until very foamy.
  
  2. Stir in 1 cup flour. Cover with plastic wrap and let this sponge
  proof in a warm place until tripled idn volume and very bubbly, about
        3    hours.
  
  3. Into the yeast mixture, add the remaining 1/2 cup warm water, 2 T
  olive oil, 1/2 t regular salt, parmesan and rosemary.
  
  4. Add enough of the remaining flour to form a soft and workable
  dough. Knead on a lightly floured surface until smooth and elastic,
  about 10 minutes.
  
  5. Oil a large bowl. Put the dough into the bowl, cover loosely and
  let rise in a wam place until doubled in size, about 1 1/2 hours.
  
  6. Sprinkle a baking sheet with the cornmeal. Divide the dough into 4
  parts and roll each into a circle about 7 in. in diameter. Place on
  the baking sheet. Use the tips of your fingers to make the dimples in
  the dough. Spoon a tablespoon of olive oil on each bread piece and
  sprinkle with the coarse salt and pepper.
  
  7. Bake in a preheated 475F oven for 20 minutes or until golden brown.
  
  Submitted by Andy Biegel, Sysop Culinary Cuisine BBS and Hub of
  Kook-Net Typed in MM format by Linda Fields, Cyberealm BBS and home
  of Kook-Net Watertown NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Red Lobster Garlic Cheese Biscuits (light)
 Categories: Cyberealm, Breads, Muffins, Mom's best, Low-cal
      Yield: 12 Servings
 
      2 c  Minus 1 T flour
      1 tb Plus 2 tsp baking powder
    1/2 ts Baking soda
      1    Pinch salt
      3 tb Stick margarine, chilled
    3/4 c  Low fat (1.5%) buttermilk
  1 1/2 oz Sharp cheddar cheese, grated
    1/4 ts Garlic powder
 
  1. Preheat oven to 450F. Line baking sheet with parchment or waxed
  paper; spray with nonstick cooking spray.
  
  2. In a medium bowl, sift together the flour, baking powder, soda and
  salt. Add 2 tablespoons of the margarine and blend with pastry cutter
  until mixture resembles coarse crumbs. Add buttermilk and cheese;
  combine with fork, handling dough as little as possible. Drop by
  spoonfuls onto prepared baking sheet; bake until lightly browned,
  about 8-10 minutes.
  
  3. While biscuits are baking, in a small microwavable bowl, add
  remaining tablespoon margarine; microwave on high until margarine is
  melted. Stir in garlic powder; set aside.
  
  4. When biscuits are done, remove from oven and brush margarine
  mixture evenly over the warm biscuits. Remove from baking sheet and
  serve immediately.
  
  Serving (1 biscuit) equals 3/4 fat, 1 1/4 bread, 15 calories. Per
  serving 83 calories, 2 gm pro, 9 gm carb, 4 gm fat, 338 mg sodium, 4
  mg chol, 0 gm fib.
  
  Source: Weight Watchers Magazine, December 1994 Typed for you by Linda
  Fields, Cyberealm BBS Watertown NY and home of Kook-Net 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CANDY-CANE TWIST
 Categories: Cyberealm, Christmas, Breads
      Yield: 12 Servings
 
MMMMM----------------------FROM LOIS FLACK---------------------------

MMMMM----------------CYBEREALM BBS (315)786-1120---------------------
           *      *      *      *     *
      1 pk Active dry yeast
    1/3 c  Sugar
    2/3 c  Warm (105-115) water
      1 c  Toasted, skinned hazelnuts*
      3 c  Bread flour OR:
           -  all-purpose flour
      1 ts Salt
    1/4 c  Unsalted butter, at room
           - temperature
      1    Egg
    1/2 c  Dried cherries OR:
           - golden raisins
           *      *      *      *     *
           Icing Recipe -
  1 1/2 c  Confectioners' (10X) Sugar
      2 tb To 3 T Milk
 
  1.  Dissolve yeast and 1 teaspoon sugar in lukewarm water.  Let stand
  until foamy, 5 to 10 minutes.
  
  2.  Place half of hazelnuts in food processor.  Whirl until chopped;
  remove and reserve.  Place remaining nuts in food processor along
  with the remaining sugar.  Whirl until finely ground.  Add flour,
  salt, and butter to processor.  With machine running, add the egg and
  the yeast mixture. Whirl until mixture forms a ball; whirl 30 seconds
  more to knead.
  
  3.  Transfer dough to a large greased bowl; turn to coat.  Cover with
  a damp cloth.  Let rise in a warm place, away from drafts, until
  doubled in bulk, about 1 1/2 hours.
  
  4.  Punch down dough. On a lightly floured surface, knead in
  remaining nuts and the cherries or raisins.
  
  5.  Divide the dough in half.  Roll each half into a 24-inch-long
  rope. Twist the ropes together.  On a greased baking sheet, form the
  braided loaf into a candy-cane shape.  Cover with a damp cloth.  Let
  rise in a warm place, away from drafts, until doubled in bulk, about
        1    hour.
  
  6.  Preheat oven to 350.  Bake for 25 to 30 minutes until golden
  brown and hollow sounding when tapped.  Cool on a wire rack.
  
  7.  To prepare icing; stir together 1 1/2 cups sugar and 1 to 2
  tablespoons milk until blended and a good icing consistency.  Divide
  icing in half. Tint half with red food coloring.  Drizzle or pipe red
  and white icing in candy-cane stripes over bread.
  
  * NOTE:  To toast hazelnuts, spread nuts out on baking sheet.  Bake in
  preheated 350 oven for 8 to 10 minutes.  Rub nuts with a clean
  kitchen towel to remove the skins.
  
  Nutrient Value Per Serving:
  
  Calories.........327    Protein........6 g   Fat...........12 g
  Carbohydrates...51 g    Sodium......188 mg   Cholesterol...29 mg
  
  Source: Family Circle -  November 22, 1994 edition
  
  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: LOW-FAT APPLE WALNUT BRAN MUFFINS
 Categories: Breads, Low-cal, Fruits, Cyberealm
      Yield: 12 Servings
 
      1 tb Corn oil
    1/2 c  Brown sugar
      2    Egg whites
    2/3 c  Skim milk
    2/3 c  Unsweetened apple sauce
      2 ts Cinnamon
    1/4 c  Chopped walnuts
    2/3 c  Unbleached flour
    3/4 c  Wheat bran
      1 ts Baking soda
      1 ts Baking powder
    1/2 ts Salt
    3/4 c  Old-fashioned oats
 
       Preheat oven to 350*. Lightly coat muffin pans with non-stick
  cooking spray.  Cream oil and sugar together until smooth. Add the
  egg whites, applesauce, and skim milk, mix well. In a large bowl,
  combine flour, wheat bran, baking powder, baking soda, salt,
  cinnamon, oats, and walnuts. Pour the creamed mixture into the dry
  ingredients, and stir until smooth. spoon into the prepared muffin
  pan. Bake for 22 to 25 minutes or until the muffins are slightly firm
  to touch. calories=125 each fat grams=3.2 sodium=202 mgs.
   Pat Empson 05/21 07:27 am
         FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/21 7:40 AM
  
  TO:      PAT EMPSON   (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT:
  MM-MORE APPLES
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Buttermilk Cheese Rolls
 Categories: Breads, Kooknet
      Yield: 12 Rolls
 
      2 c  All-purpose Flour minus 1 T
      1 tb Baking powder plus 2 ts
    1/2 ts Baking soda
           Pinch of salt
      6 tb Chilled stick margarine
      1 c  Buttermilk (1.5 percent)
  1 1/2 oz Sharp Cheddar cheese; grated
           - about 1/3 cup
      2 tb Margarine
    1/4 ts Garlic powder
 
  Preheat oven to 450 degrees. Line baking sheet with parchment or wax
  paper; spray with non-stick cooking spray. Sift together first 4
  ingredients. Add 6 tablespoons margarine and blend with pastry cutter
  until mixture resembles coarse crumbs. Add buttermilk and cheese;
  combine with fork, handling dough as little as possible. Drop by
  spoonfuls onto prepared baking sheet; bake until lightly browned,
  8-10 minutes.
  
  While biscuits are baking, melt 2 tablespoons margarine and stir in
  garlic powder. When biscuits are done, remove from oven and brush
  margarine mixture evenly over warm biscuits. Remove from baking sheet
  and serve immediately.
  
  Approximate values per roll: 162 calories, 9 g fat, 4 mg cholesterol,
  480 mg sodium, 51 percent calories from fat.
  
  Taken from The Arizona Republic; Typed by Joyce Kohl (THE IMPROV BBS)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hot Cross Biscuits
 Categories: Breads, Kooknet
      Yield: 1 Dozen
 
  1 3/4 c  Flour
      1 c  Oatmeal; uncooked
      2 tb Packed Brown Sugar
      2 ts Baking Powder
      1 ts Pumpkin Pie Spice
    1/4 ts Baking Soda
    1/4 ts Salt
    1/3 c  Margarine; or Butter
    1/4 c  Currants
      1 ts Orange Peel; grated
    3/4 c  Buttermilk
      1 tb Butter; or Margarine, melted
      2 tb Oatmeal; uncooked
    1/3 c  Powdered Sugar
      2 ts Buttermilk
 
  Heat oven to 450F. Lightly grease cookie sheet. In a large bowl,
  combine first seven ingredients; mix well. Cut in margarine until
  crumbly. Stir in currants and orange peel. Add buttermilk, just until
  moistened. Turn onto a lightly floured surface; knead gently six to
  eight times. Roll dough to a 1/2" thickness. Cut with a floured
  biscuit cutter. Gather dough scraps together (do not knead); re-roll
  and repeat. Place on a prepared cookie sheet. Brush tops with melted
  margarine and sprinkle with remaining oats. Bake 10-12 minutes or
  until light golden brown. For icing, mix powdered sugar and
  buttermilk. Drizzle icing on each biscuit in the shape of a cross.
  
  Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Grandma Skinner's Griddle Scones
 Categories: Breads, Kooknet
      Yield: 16 Scones
 
      3 c  Flour
  1 1/2 ts Salt
  1 1/2 ts Baking Soda
  1 1/2 ts Cream of Tartar
      1 ts Sugar
      1 tb Butter
  1 1/2 c  Buttermilk
 
  Sift all of the dry ingredients together into a bowl. By hand, rub the
  butter into the flour, making small cornmeal-like granules. Add
  buttermilk all at once. Working quickly but gently, mix with a dinner
  knife (spoons overwork the dough, making a tough scone) until the
  dough is just barely mixed. Add a little more buttermilk if
  necessary, but don't make the dough sticky.
  
  Divide the dough into quarters. On a floured board, roll out each
  quarter into a circle 1/4" thick. Cut each circle into quarters. Bake
  the scones in batches on a medium-hot (350F) lightly greased griddle
  for a few minutes, until lightly golden. Turn and cook the other
  side. Now brown all the edges in turn by standing the triangles up
  and leaning them against each other for about 30 seconds. As the
  scones come off the griddle, cool in a tea towel until ready to use.
  
  Source: Medford Mail Tribune, 12 June 1994 Typed by Katherine Smith
  Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Currant Scones
 Categories: Breads, Fruits, Kooknet
      Yield: 18 Scones
 
      2 c  Unbleached All-Purpose Flour
      1 tb Baking powder
      6 oz Butter; very soft
      3 tb Sugar
    1/2 c  Currants
      2    Eggs; lightly beaten
    1/3 c  Milk; or Sour Cream
 
  Sift together  flour, baking powder and salt into a large bowl. Break
  butter into 1 oz pieces and scatter into flour. For the lightest
  scones, don't pinch the butter and flour together as when making
  biscuits. Scoop up a handful of flour and butter and very, very
  lightly run your thumb across your fingers, allowing the flour to
  sift through. At first, it will seem as if nothing is happening, but
  within 2 minutes the mixture will resemble fine crumbs.
  
  Add sugar, currants and eggs. Lightly fold into the flour mixture
  with your hands. Start with about 1/4 cup milk and add a bit at a
  time, folding and mixing to make a soft dough. Turn the dough out
  onto a lightly floured board. Do not knead; just pat it out into a
  rectangle about 1" thick. cut it into 2" diamonds or squares. Put the
  scones on a lightly greased baking sheet. Bake at 425F for 10
  minutes, or until lightly browned and puffed.
  
  Per Scone: Calories: 134, Protein: 2 g, Carbohydrate: 15 g, Fat: 8 g,
  Saturated Fat: 5 g, Cholesterol: 40 mg, Sodium: 223 mg, Fiber: 1 g.
  
  Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Herb Scones
 Categories: Breads, Kooknet
      Yield: 9 Servings
 
      2 c  Flour
      1 ts Cream of tartar
    1/2 ts Baking soda
    1/2 ts Salt
      1 tb Dried herbs, your choice
    1/4 c  Grated cheddar cheese
      4 tb Unsalted butter
    3/4 c  Milk
 
       Note; Be sure to use chilled butter.  In addition, work rapidly
  after the flour and liquid have been mixed.
  
       Preheat oven to 450.  Sift all of the dry ingredients together
  into a bowl.  Add the herbs and cheese.
       Using a pastry cutter, cut in the chilled butter until the
  mixture looks like coarse crumbs.  Make a well in the center, and
  pour in the milk, blending rapidly to form a soft dough.  Do not
  overmix.
       Turn the dough out onto a floured board and pat or roll out to a
  1/2-inch thickness.  Using the rim of a glass or 3-inch biscuit
  cutter, cut into rounds and place them on a greased cookie sheet.
  Bake for 10 to 12 minutes, or until lightly browned.  Serve
  immediately, split open; or let cool on wire racks and freeze in
  airtight bags. Reheat frozen scones in an oven at 325 degrees for
  about 10 minutes. Each serving contains 161 calories and 6 grams of
  fat.
  
  Posted by Monica Willyard, DB-Tech BBS, Stone Mountain, GA,
  404-296-0485
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cinnamon Toast Bread
 Categories: Breads, Breakfast, Kooknet
      Yield: 1 Servings
 
MMMMM---------------------------DOUGH--------------------------------
      1 pk Dry yeast
        pn Sugar
  1 1/2 c  Warm water
      2 tb Oil
      2 c  White flour
      2 c  Whole-wheat flour
      1 ts Sea salt

MMMMM--------------------------FILLING-------------------------------
      2 tb Dark brown sugar
      1 ts Cinnamon
      1 tb Unsalted butter
 
       In a large measuring cup, proof the yeast and sugar in the warm
  water for about 5 to 10 minutes.  Stir in the oil.  Blend the flours
  and salt together in a large bowl.  Make a well in the center.  Pour
  in the liquid and mix until the dough comes together.  Knead until
  elastic, about 10 to 15 minutes by hand, or 5 minutes with a mixer
  with a doughhook.
       Roll into a 9-15 inch rectangle and let rest for 5 minutes.
  Grease a 9-inch loaf pan.  Blend the filling ingredients together and
  spread evenly over the entire surface of the rectangle.  Roll up like
  a jelly roll, starting at one of the short ends.
       Tuck in the ends and place, seam-side down, in the loaf pan.  Let
  stand in a warm place till it is doubled in bulk, about 30 to 45
  minutes. Preheat the oven to 400 degrees.
       Bake for 35 to 40 minutes, or till the bread sounds hollow when
  turned out of the pan and thumped on the underside.  Let it cool
  before slicing, if you can stand it.
       Each serving contains 100 calories and 1 gram of fat. Posted by
  Monica Willyard, DB-Tech BBS, Stone Mountain, GA, 404-296-0485
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Homemade Water Crackers
 Categories: Breads, Kooknet
      Yield: 4 Dozen
 
      2 c  Flour
      1 ts Baking powder
    1/4 ts Salt
    1/4 c  Solid Vegetable Shortening
     10 tb Cold Water
      2 tb Sesame Seeds
           Kosher Salt
 
  Combine salt, baking powder and flour in a food processor. Process
  very briefly just to mix. Place shortening on top of flour mixture.
  Process again until shortening disappears into the mixture. Start
  processing and gradually add the water, incorporating only enough to
  make a firm dough that gathers into a ball. Knead the dough briefly
  on a work surface just until cohesive. Wrap in plastic wrap and let
  rest 15 minutes. Adjust rack to lower third of oven; preheat to 350F.
  
  Divide the dough into half. On a lightly floured surface, roll out
  each half to a 1/8" (or thinner) thickness; prick the pastry all over
  with the tines of a fork. Cut out dough with a 2" round cutter;
  sprinkle lightly with seeds and Kosher salt, if desired. Arrange the
  crackers on lightly greased or parchment-lined baking sheets. Bake 10
  minutes, then turn crackers over and bake an additional 3-4 minutes,
  or until light golden and crisp. Cool crackers on a wire rack. Store
  in airtight tins.
  
  Per 2 Crackers: Calories: 60, Protein: 1 g, Carbohydrate: 8 g, Fat: 2
  g, Saturated Fat: 1 g, Sodium: 36 mg, No Cholesterol, No Fiber.
  
  Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Old-Fashioned Graham Crackers
 Categories: Cookies, Breads, Kooknet
      Yield: 2 Dozen
 
      4 tb Butter; softened
    1/3 c  Sugar
      3 tb Honey
      1 tb Light Molasses
      1    Egg
  1 1/2 c  Graham Flour
    3/4 c  Flour
    1/2 ts Salt
    1/2 ts Baking Soda
 
  Adjust rack to lower third of oven, preheat to 350F. Lightly grease a
  baking sheet or line it with parchment paper. Cream butter with sugar
  until creamy. Add molasses and honey, then beat in the egg until well
  blended. Stir in the flours, salt and baking soda until thoroughly
  combined. Dust a work surface generously with graham flour. Roll half
  the dough into a rectangle 1/8" thick.
  
  Using a ruler and a knife, cut the dough into 3" squares. Lift the
  squares onto the baking sheet. Prick each square with the tines of a
  fork to form a line down the center. Roll out, cut and prick
  remaining dough. Bake crackers 8 minutes, then carefully turn over
  and bake and additional 5-6 minutes. Cool on a wire rack. Store in
  airtight tins.
  
  Per Cracker: Calories: 80, Protein: 2 g, Carbohydrate: 14 g, Fat: 2 g,
  Saturated Fat: 1 g, Cholesterol: 14 mg, Sodium: 81 mg, Fiber: 1 g.
  
  Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fancy Biscuits
 Categories: Breads, Kooknet
      Yield: 36 Biscuits
 
      1    1/4 oz pkg. active dry yeast
      2 tb Warm water (110 degrees
      5 c  All-purpose or WW flour
      1 ts Salt
      1 ts Baking Soda
      3 tb Sugar
      1 c  Softened butter or veg. oil
      2 c  Buttermillk
 
    Dissolve yeast in warm water and set aside. In a large bowl, combine
  flour, salt, soda and sugar. Cut in butter or stir in oil. Make a
  well in center, and add buttermilk and yeast, incorporating them
  gradually into dough with a wooden spoon. Batter will be sticky,
  Refrigerate dough in tightly closed plastic bag or bowl until ready
  to use. Do not allow dough to rise.
    Preheat oven to 450~. Knead dough, adding enough flour to keep it
  from sticking when it is rolled out. Roll to 1/2-inch thickness and
  cut into desired shape. Bake on a greased pan 10 minutes. Makes a
  large batch of more than 3 dozen. Tested recipe reprinted from the
  Houston Chronicle. Contributed by Vickie Huckabay.
  
  Posted by Kay Crowley, Boomerville USA * Houston TX * 713-370-1448
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Quiche Pastry
 Categories: Breads, Pies, Kooknet
      Yield: 1 Pastry
 
  1 1/2 c  All-Purpose Flour
    1/4 ts Salt
      6 tb Cold Butter; cut into small
           -pieces
      2 tb Vegetable Shortening; cut
           -into small pieces
  4 1/2 tb Ice Water
 
  Place the flour, salt, butter and shortening in a large bowl. Rub the
  flour and fat together until the fat is broken into pieces the size
  of oatmeal flakes. Don't over-blend. Using a pastry knife, add the
  ice water, a little at a time, mixing until it just starts to hold
  together. Press the dough into a roughly shaped ball. Knead it
  briefly into a fairly smooth ball, then sprinkle lightly with flour
  and wrap in a sheet of waxed paper. Chill 1-2 hours in the
  refrigerator. When ready to roll, sprinkle work surface and rolling
  pin with flour and roll the pastry out into a circle 1/8" to 1/4"
  thick.
  
  Butter a 9" pie tin. Place the crust in the pan and press gently to
  line the inside. Crimp edges. To partially bake the shell, line the
  pastry with buttered, lightweight foil. Fill the center with dry
  beans or rice. Bake in the middle level of a preheated 400F for
  about 8-9 minutes or until the pastry seems set. Remove foil and
  beans, prick bottom of the pastry with a fork, and return to oven for
  2-3 minutes.
  
  Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Buttermilk Cloverleaf Rolls
 Categories: Breads, Kooknet
      Yield: 1 1/2 dozen
 
    1/2 c  Butter
      2 c  Buttermilk
      2 pk Dry Yeast
    1/2 ts Baking Soda
      2 tb Sugar
      2 ts Salt
      5 c  Flour
      1    Egg; beaten to mix
 
  Heat the butter and buttermilk until hot. Combine with the yeast and
  let stand 2-3 minutes until the yeast has dissolved. Stir in the
  baking soda, sugar and salt. Gradually stir in flour until the dough
  starts to leave the sides of the bowl. Knead the dough on a floured
  work surface, adding more flour if sticky, until smooth and elastic,
  about 10 minutes. Shape the dough into a ball, put in a buttered
  bowl, and turn so that it is buttered all over.
  
  Cover and let rise until double in bulk, about 45 minutes. Butter
  three 6 cup muffin tins. Punch the dough down. Divide into 18
  portions; ten form each into 3 balls. Put 3 balls into each muffin
  cup. Cover and let rise until double in size, about 30 minutes. Heat
  the oven to 400F. Brush the tops of rolls with egg. Bake until the
  rolls are browned, 15-20 minutes.
  
  Source: Unknown Typed by Katherine Smith Kook-Net: The Shadow Zone IV
  ~ Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Biscuits
 Categories: Breads, Kooknet
      Yield: 16 Biscuits
 
      2 c  -minus
      1 tb All-Purpose Flour
    1/2 ts Salt
  2 1/2 ts Baking Powder
    1/4 c  Cold Butter; cut in 4-5
           -pieces
    3/4 c  Cold Milk
 
  Heat the oven to 450F. Combine the dry ingredients in a large shallow
  bowl, stirring with a wire whisk to be sure they are thoroughly
  combined. Using your fingertips or a pastry blender, work in the
  butter until the mixture is the texture of coarse cornmeal.
  
  Make a well in the center and pour the milk in all at once. Stir the
  dough together as quickly as possible, using only 8-10 strokes, then
  turn out onto a lightly floured surface and knead 5-6 times, just
  until barely smooth. It should be soft but not sticky.
  
  Gently roll or pat dough out 1/2" thick. Cut circles with a biscuit
  cutter or use a sharp knife to cut the dough into squares. Set them
  on an ungreased baking sheet, well separated for crisp biscuits,
  close together for soft-sided ones, and bake for 12-15 minutes, or
  until well-risen and brown. Serve hot from the oven.
  
  Source: San Francisco Examiner Typed by Katherine Smith Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bourbon Spoonbread
 Categories: Desserts, Breads, Kooknet
      Yield: 6 Servings
 
      2 c  Milk
      1 c  White Cornmeal
    1/2 c  Butter; softened
    1/2 ts Salt
      1 tb Sugar
      1 ts Baking Powder
      4 lg Eggs; separated
  4 1/2 ts Bourbon
 
  Preheat oven to 350F. In saucepan, scald milk, heating until bubbles
  form from around edges of pan; then stir in cornmeal, beat thoroughly
  with spoon and cook over low heat until thick. Remove from heat, add
  butter, sugar, salt and baking powder and beat well until butter has
  melted. Set aside to cool.
  
  In a small bowl, beat egg yolks and stir them into cooled corn bread
  mixture. In another bowl, beat egg whites until stiff peaks form,
  fold them into mixture, add bourbon and mix lightly. Pour mixture
  into a medium-sized casserole or baking dish and bake until a straw
  inserted into middle comes out clean, about 40 minutes.
  
  Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Nutmeg French Toast
 Categories: Breads, Breakfast, Kooknet
      Yield: 4 Servings
 
      2 tb Butter
      5 lg Eggs
      1 tb Sugar
  1 1/2 c  Milk
    1/4 ts Nutmeg
    1/4 ts Cinnamon
    1/4 ts Salt
     10 sl Day-Old Bread
           Powdered Sugar
           Jelly and Sour Cream

MMMMM-----------------------GINGERED SYRUP----------------------------
      2 c  Maple Syrup
    1/3 c  Orange Juice
      1 ts Ground Ginger
 
  Preheat oven to 475F. and generously butter 2 large baking sheets. In
  blender or with a whisk beat eggs, sugar, milk, nutmeg, cinnamon and
  salt. Pour into shallow dish; dip bread into egg mixture, allowing as
  much egg as possible to be absorbed. Arrange on cookie sheets and
  bake about 5 minutes on each side. Combine all ingredients for the
  syrup and gently heat. Dust the French toast with powdered sugar and
  serve with the syrup, jelly, and sour cream.
  
  Source: Medford Mail Tribune, 20 December 1994 Typed by Katherine
  Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Orange Marmalade Bread (Machine)
 Categories: Breads, Kooknet
      Yield: 1 Loaf
 
           HITACHI
      1 c  Tap Water
    1/2 c  Orange Marmalade
      3 c  All-Purpose Flour
      1 ts Salt
  1 1/2 tb Butter
  1 1/2 tb Dry Milk
  1 1/2 ts Dry Yeast; (BREAD)
      2 ts Dry Yeast; (BREAD RAPID)
 
  This menu can not be used on delay timer.  **NOTE** The height of
  bread will be shorter than the "BASIC WHITE BREAD". Place ingredients
  into pan according to directions for machine. Press Start. My notes**
  This is especially good for toast.  I might even be tempted to add a
  bit of food coloring to give it a deeper orange color... 8-}
  
  Origin: Hitachi Cookbook. Shared by: Sharon Stevens Posted by
  Katherine Smith, Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Skillet-Sizzled Buttermilk Cornbread
 Categories: Breads, Kooknet
      Yield: 8 Servings
 
      1 c  Stone-Ground Yellow Cornmeal
      1 c  Unbleached All-Purpose Flour
      1 tb Baking Powder
    1/4 ts Salt
    1/4 ts Baking soda
  1 1/4 c  Bulgarian-Style Buttermilk
      1 lg Egg
      2 tb Sugar; (or more)
    1/4 c  Corn Oil
           Vegetable Cooking Spray
      2 tb Butter; up to 4 tb
 
  Preheat oven to 375F. In a large bowl, combine the cornmeal, flour,
  baking powder and salt. In a small bowl, stir the baking soda into
  the buttermilk. In a second bowl, whisk together the egg, sugar to
  taste, the oil, and then whisk in the buttermilk.
  
  Spray an 8-9" cast-iron skillet with vegetable cooking spray. Put the
  skillet over medium-high heat, add the butter, and heat until the
  butter melts and is just starting to sizzle. Tilt the pan to coat the
  bottom and sides.
  
  Add the wet ingredients to the dry, and quickly stir together, using
  only as many strokes as needed o combine. Scrape the batter into the
  hot, buttery skillet. Immediately put the skillet in the oven and
  bake until golden brown, about 25 minutes. Cut into wedges to serve.
  
  Source: "Dairy Hollow House: Soup & Bread," by Crescent Dragonwagon
  Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson
  Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Charlisa's Extra-Good Sesame Drop Biscuit-Muffins
 Categories: Muffins, Breads, Kooknet
      Yield: 48 Muffins
 
      2 c  Self-Rising Flour
      1 c  Butter; at room temperature
      1 c  Sour Cream
    1/2 c  Sesame Seeds; lightly
           -toasted
      1 tb Paprika
           Vegetable Cooking Spray
 
  Preheat the oven to 425F. In a mixing bowl, mix the flour and
  softened butter with a fork until barely blended. Add the sour cream,
  sesame seeds, and paprika and mix again until barely blended. Spray
  baking sheets or mini-muffin cups with vegetable cooking spray. Drop
  the dough by teaspoonfuls onto the pan or into the muffin cups. Bake
  until brown around the edges, about 10 minutes. Watch closely, for
  they burn easily.
  
  Source: "Dairy Hollow House: Soup & Bread," by Crescent Dragonwagon
  Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson
  Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Glazed Orange Muffins
 Categories: Muffins, Breads, Fruits, Kooknet
      Yield: 12 Muffins
 
           Vegetable Cooking Spray
      2 c  Unbleached All-Purpose Flour
    3/4 c  Sugar
  2 1/2 ts Baking Powder
    1/4 ts Salt
      1 lg Orange
    1/4 c  Milk; or more as needed
    1/3 c  Butter; melted and cooled
      1 lg Egg; lightly beaten
      1 ts Vanilla Extract
    1/4 ts Baking Soda
    1/2 c  Pecans; coarsely chopped and
           -toasted

MMMMM------------------------ORANGE GLAZE-----------------------------
      1    Orange; finely grated zest
           -of
    1/3 c  Fresh Orange Juice
    1/3 c  Sugar
 
  Preheat the oven to 400F. Spray 12 muffin cups with vegetable cooking
  spray or line with paper liners. In a large mixing bowl, combine the
  flour, sugar, baking powder, and salt. Grate the zest of the orange
  and juice it. Add enough milk to the orange juice to measure 1 cup
  plus 2 tb and pour it into a second bowl. Add the butter, egg,
  vanilla, and baking soda and whisk until blended. Add the wet
  ingredients to the dry and combine with as few strokes as possible.
  Fold in the orange zest and pecans.
  
  Spoon the batter into the prepared muffin cups, filling each one 1/2
  to 2/3 full. Bake until golden and fragrant, 15-20 minutes.
  Meanwhile, prepare the orange glaze: In a small pan, bring the orange
  zest and juice and sugar to a boil, stirring to dissolve the sugar.
  Turn down the heat and let simmer until thickened, 4-5 minutes. Let
  cool slightly. The glaze should be liquidy so that it soaks into the
  muffins. Let muffins cool 2-3 minutes, then brush the tops with the
  warm glaze, or drip it over them with a spoon. Serve warm. Sticky and
  good -- real good!
  
  Source: "Dairy Hollow House: Soup & Bread," by Crescent Dragonwagon
  Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson
  Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Egg Bread ABM
 Categories: Breads, Kooknet
      Yield: 1 Loaf
 
MMMMM----------------------1 1/2 POUND LOAF---------------------------
    3/4 c  Milk
      2    Eggs
      3 c  Bread Flour
  1 1/2 ts Salt
      3 tb Butter or Margarine
    1/4 c  Sugar
  1 1/2 ts Active Dry Yeast
 
  Place all ingredients in bread pan.  Select Light Crust setting, and
  press start.
  
  After baking cycle ends, remove bread from pan, place on cake rack,
  and allow to cool 1 hour before slicing. Source: "Bread Machine
  Magic," by Linda Rehberg and Lois Conway. Posted by Katherine Smith,
  Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Buttermilk Bread #3 ABM
 Categories: Breads, Kooknet
      Yield: 1 Lb loaf
 
     13 oz Buttermilk
      2 tb Margarine or Butter;
           -softened
      2 tb Honey
  2 1/2 c  Bread Flour
      1 ts Salt
    1/3 ts Baking Soda
      1 ts Bread Machine Yeast
 
  Measure carefully, placing all ingredients in bread machine pan in the
  order recommended by the manufacturer.
  
  Select Basic/White cycle.  Use Medium or Light crust color.  DO NOT
  USE DELAY CYCLES.  Remove baked bread from pan and cool on wire rack.
  
  Per 2 oz. slice: Calories 185, protein 5g, Carbohydrate 34g, fat 3g,
  Cholesterol 0, Sodium 350mg
  
  From: "Bread Machine Recipes" by Gold Medal   Book #6 Posted by
  Katherine Smith, Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Multigrain Loaf ABM
 Categories: Kooknet, Breads
      Yield: 1 Lb loaf
 
     13 oz Water
      1 tb Margarine or Butter;
           -softened
      1 c  Bread Flour
    3/4 c  Whole Wheat Flour
    2/3 c  Seven-Grain Cereal
      2 tb Packed Brown Sugar
      1 ts Salt
      2 ts Bread Machine Yeast
 
  Measure carefully, placing all ingredients in bread machine pan in the
  order recommended by the manufacturer.
  
  Select Whole Wheat or Basic/White cycle.  Use Medium or Light crust
  color. Remove baked bread from pan and cool on wire rack.
  
  Per 2 oz. slice: Calories 140, protein 4g, Carbohydrate 27g, fat 2g,
  Cholesterol 0, Sodium 270mg
  
  From: "Bread Machine Recipes" by Gold Medal   Book #6 Submitted By
  MICHELLE HOWE  On   1995-07-30,1903 Posted by Katherine Smith,
  Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Valerie's Very Own Rye Bread (Abm)
 Categories: Breads, Kooknet
      Yield: 1 Loaf
 
  1 1/4 c  Water
      2 c  Unbleached White Flour
  1 1/2 c  Rye Flour
      1 tb Cocoa
  1 1/2 tb Caraway Seed
    1/3 c  Molasses
      2 ts Active Dry Yeast
      1 ts Gluten; (optional)
  1 1/2 ts Salt
 
  Use Basic Medium mode. Timer not recommended.
  
  From: vmh@intellicorp.com (Valerie). Fatfree Digest [Volume 10 Issue
  41], Sept. 21, 1994. Formatted by Sue Smith, S.Smith34,
  TXFT40A@Prodigy.com using MMCONV
  
  Posted by Katherine Smith, Kook-Net: The Shadow Zone IV - Stinson
  Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Potato Bread (Oster ABM)
 Categories: Breads, Kooknet
      Yield: 1 Loaf
 
MMMMM----------------------1 1/2 POUND LOAF---------------------------
  1 1/4 c  Water
      2 tb Margarine or Butter;
           -softened
  3 1/4 c  Bread Flour
    1/2 c  Instant Mashed Potatoes; dry
      1 tb Sugar
  1 1/2 ts Salt
  2 3/4 ts Regular Active Dry Yeast; or
  2 3/4 ts Bread Machine Yeast; or
  2 3/4 ts Fast-Rising Yeast

MMMMM------------------------1 POUND LOAF-----------------------------
    3/4 c  Water
      1 tb Margarine or Butter;
           -softened
      2 c  Bread Flour
    1/3 c  Instant Mashed Potatoes; dry
      2 ts Sugar
      1 ts Salt
  1 3/4 ts Regular Active Dry Yeast; or
  1 3/4 ts Bread Machine Yeast; or
  1 3/4 ts Fast-Rising Yeast
 
  Add ingredients in order recommended by machine maker, (in Oster's
  case - in the order written) select WHITE cycle and press start.
  Source: Oster Bread Machine Manual. Typed by Katherine Smith
  Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GIFT CHRISTMAS KUCHEN
 Categories: Breads, Christmas, Kooknet
      Yield: 2 Servings
 
      1 pk Active dry yeast
    1/4 c  Sugar
    1/4 c  Warm water (105F-to-115F)
    3/4 c  Butter; at room temperature
      1    Lemon; Grated peel only
           -(no white attached)
      1    Orange; Grated peel only
           - (no white attached)
    1/2 ts Dried mace
  1 1/2 tb Ground coriander
           -or anise seed
      1 ts Salt
      2    Eggs; at room temperature
  2 1/2 c  Bread flour (or more)
    3/4 c  Warm milk (105F-to-115F)
 
  If you want to give a friend a special holiday gift, put a bright
  ribbon around this bread. When tightly wrapped, it freezes well for 1
  to 2 months.
  
  PREHEAT OVEN TO 350F. Dissolve yeast and 1 teaspoon sugar in warm
  water. Beat 1/2 cup butter in food processor until light. Gradually
  add remainder of sugar as you beat butter. Add lemon and orange
  peels, mace, coriander and salt. Add yeast mixture. Add eggs, 1 at a
  time, beating well after each addition, and then milk. Add enough
  flour, 1/2 cup at a time, to make soft dough. Knead dough until
  elastic and smooth. Place dough in oiled plastic bag or oiled bowl
  and turn to coat. Seal or cover with plastic wrap and let rise at
  room temperature until doubled, about 1 hour. Turn out dough on
  floured surface, punch down and cut into 2 pieces. Shape each into
  rectangular loaf and place on greased baking sheet. Melt remaining
  1/4 cup butter and use to lightly brush tops of loaves.
  
  TO PRESENT AS A GIFT: Make paper ribbon strips the width of your gift
  ribbons and tie the bread loosely with the paper strips; secure with
  paper clips, leaving enough room for the breads to rise. The paper
  will leave marks for the position of the gift ribbons. Cover the
  loaves with plastic wrap and let rise in a warm place until doubled,
  30-to-40 minutes. Bake loaves about 30-to-45 minutes. Remove and
  place on a rack to cool. Remove the paper strips. Replace strips with
  bright ribbons.
  
  Makes 2 Loaves
  
  NATHALIE DUPREE
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MORAVIAN CHRISTMAS LOAF
 Categories: Breads, Kooknet, Christmas
      Yield: 1 Servings
 
      3 c  Milk
      1 c  Sugar
      1 x  *dissolved in:
      6 c  Flour
    1/2 lb Raisins, chopped
    1/4 lb Citron, chopped
      1 c  Butter
    1/2 c  Yeast
    1/4 c  Water, warm
      1 ts Salt
    1/2 lb Currants
    1/2 c  Almond, blanched, sliced
 
  Scald 2 cups of the milk and let cool. Add the dissolved yeast cake,
  3 cups of flour and the salt. Mix well. Cover and set aside to rise
  in a warm place, over night. In the morning, scald the other cup of
  milk and add the butter and stir until melted. Combine with the yeast
  mixture and add the sugar and the balance of the flour, kneading the
  dough well, until it is no longer sticky. Use more flour if
  necessary. Combine the fruit and sprinkle with some flour and add to
  the dough, mixing well. Cover and let rise again until double in
  bulk. Shape in small loaves, place in small pans, and sprinkle with
  the sliced almonds. Let rise for 2 hours. Bake at 400-F for 40
  minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHRISTMAS BUNUELOS
 Categories: Christmas, Kooknet, Breads
      Yield: 6 Servings
 
      1 ts Cinnamon, ground
      1 ts Baking powder
      4 c  Flour
    1/4 c  Oil
      1 ts Salt
      2 ts Sugar
      1 c  Water
      1 ea Sugar & cinnamon mixture
 
  From : SAM WARING
  
  Sift all dry ingredients together.  Slowly add water and a little
  oil. Turn onto a lightly floured board and knead until dough is
  smooth and elastic. Divide into about 40 small balls; roll out into
  approximately 4" to 6" circles. Fry in very hot oil (hot and deep)
  until delicately browned on both sides.  Drain on paper towels and
  sprinkle with cinnamon and sugar mixed.
  
  ~-- Eats, a Folk History of Texas Foods by Linck and Roach
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Autumn Quick Bread
 Categories: Breads, Kooknet
      Yield: 4 Sm loaves
 
MMMMM----------------------QUICK BREAD BASE---------------------------
  1 1/2 c  Flour
    1/2 ts Salt
      1 c  Sugar
      1 ts Baking soda
    1/2 c  Vegetable oil
      2    Eggs, beaten

MMMMM--------------------------PUMPKIN-------------------------------
      1 c  Canned pumpkin
      2 ts Pumpkin pie spice
    1/3 c  Nuts (optional)
    1/3 c  Raisins (optional)

MMMMM-------------------------APPLESAUCE------------------------------
      1 c  Applesauce
      1 tb Molasses
      1 ts Cinnamon

MMMMM---------------------------BANANA--------------------------------
      3    Ripe bananas, mashed
    1/2 ts Cinnamon
    1/2 ts Ginger

MMMMM--------------------PEANUT BUTTER BANANA-------------------------
      2    Ripe bananas, mashed
    1/2 c  Peanut butter

MMMMM-------------------------CRANBERRY------------------------------
      1 c  Cranberries, chopped
      1 tb Orange juice concentrate
 
  Preheat oven to 325.  Gather the ingredients for the Quick Bread Base
  and one of the variations.  Coat 4 small loaf pans with vegetable
  cooking spray.  Combine dry ingredients; blend well and set aside.
  Combine wet ingredients; blend well.  Mix together wet and dry
  ingredients. Do not overmix.  Distribute batter among the 4 pans, and
  bake for 30 to 40 minutes.
  
  Source: Lisa Clarke
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Banana Split Bread ABM KookNet
 Categories: Breads, Kooknet
      Yield: 1 Loaf
 
      1 pk Active Dry Yeast
      3 c  Bread Flour
      2 tb Gluten
      2 tb Sugar
      1 ts Salt
    1/8 ts Baking Soda
    1/3 c  Instant Nonfat Dry Milk
    1/3 c  Walnuts; broken
      1    Egg
      2 tb Vegetable Oil
      1 ts Vanilla
      1 md Banana; sliced
      8    Frozen Strawberries; with
           -liquid
    1/3 c  Pineapple; crushed
    1/3 c  Pineapple Juice; heated
    1/2 c  Chocolate Chips
      4    Maraschino Cherries; chopped
 
  Place ingredients, except chocolate chips and cherries, in pan in
  order listed.  Select white bread setting and press "Start".  Add
  chips and cherries at beep, just before end of kneading.
  
  Source: DAK Gourmet Gazette, Vol 1, Issue 2.
  
  Posted on Kook-Net by Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pumpkin Gingerbread
 Categories: Breads, Kooknet
      Yield: 4 Loaves
 
      2 c  All-purpose flour, divided
    1/2 c  Packed brown sugar
      2 ts Baking powder
      1 ts Ground cinnamon
    1/2 ts Baking soda
      1 c  Canned pumpkin
    1/2 c  Molasses
      2    Eggs
    1/3 c  Margarine
    1/4 c  Milk
      1 ts Ground ginger
 
  Stir together 1 cup of the flour, the brown sugar, baking powder,
  cinnamon, and baking soda.  Add the pumpkin, molasses, eggs,
  margarine, milk and ginger.  Mix vigorously until combined. Add the
  remaining flour and blend in.  Divide the batter evenly among 4 small
  loaf pans.
  
  Bake in a 350 F oven for 40 to 50 minutes or until a wooden pick
  inserted near the center of each loaf comes out clean.  Cool the
  loaves in the pans on wire racks for 10 minutes. Remove the loaves
  from the pans. Cool thoroughly on the wire racks.
  
  To Freeze:  Wrap each loaf tightly in moisture- and vaporproof wrap.
  Seal, label, and freeze for up to 6 months.  To thaw, let stand,
  loosely covered, at room temperature for 1 hour.  Or, to micro-thaw,
  place 1 unwrapped loaf on a microwave-safe paper towel.  Microcook,
  uncovered, at 30% power (medium-low) for 1 to 1 1/2 minutes.
  
  Makes 4 loaves, 8 servings each.
  
  Adapted from a recipe from BETTER HOMES & GARDENS, November 1990
  Posted by Fred Peters.
  
  Source: Lisa Clarke
  
  Posted on Kook-Net by Lisa Clarke
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MARTY'S PIZZA DOUGH
 Categories: Breads, Main dish, Italian, Cyberealm, Kooknet
      Yield: 2 Pies
 
  4 1/4 c  Flour
  1 1/2 c  Water, lukewarm (105 to 115
           Degrees Fahrenheit)
      1 pk Active dry yeast
      1 ts Salt
      1 ts Sugar
      2 tb Olive oil
 
  Put flour into a large bowl and make a deep well in the middle. Pour
  warm water into the well, mix in the yeast, using a bit of flour in
  the mix. Add the sugar, salt, and flour to the well, let stand for 10
  minutes until mixture bubbles. Slowly stir all of the flour into the
  yeast mixture. When it gets too thick to handle place it on a board
  and knead it until elastic. Form a ball, place into a greased bowl,
  then turn it over so the top of the ball is greased. Cover with a
  towel and let rise in a warm and draft free place for an hour or
  until double in bulk. Preheat oven to 450 degrees. Punch down dough
  and divide in half. Refrigerate one half for later. (Allow extra time
  to rise). Roll the other half into a circle about 15 inches across.
  Place on a 14 inch greased pizza pan, roll edges to form a rim.
  
  Spread half the sauce on the pizza pie (see recipe), top with shredded
  mozzarella, and other favorite toppings (mushrooms, olives, pepperoni,
  etc). Bake for 20 to 25 minutes until edges are brown and cheese is
  bubbly. Cut each pie into 6 wedges.
  
  Posted by Michael Prothro, Mike's Resort BBS, Fayetteville, AR on
  Kook-Net Recipe network
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SMOKED SALMON AND BRIE PIZZA
 Categories: Breads, Main dish, Kooknet, Cyberealm
      Yield: 2 Pies
 
           PIE: (makes 2 pies)
  4 1/4 c  Flour
  1 1/2 c  Water, lukewarm (105 to 115
           Degrees Fahrenheit)
      1 pk Active dry yeast
      1 ts Salt
      1 ts Sugar
      2 tb Olive oil
           TOPPING: (for one pie)
      1 lb Brie, rind discarded, cut
           Into small pieces
     12 oz Smoked salmon, cut into
           Small pieces
      1 sm Onion, red, very thinly
           Sliced, separated into rings
    1/4 c  Olive oil, extra virgin
 
  Put flour into a large bowl and make a deep well in the middle. Pour
  warm water into the well, mix in the yeast, using a bit of flour in
  the mix. Add the sugar, salt, and flour to the well, let stand for 10
  minutes until mixture bubbles. Slowly stir all of the flour into the
  yeast mixture. When it gets too thick to handle place it on a board
  and knead it until elastic. Form a ball, place into a greased bowl,
  then turn it over so the top of the ball is greased. Cover with a
  towel and let rise in a warm and draft free place for an hour or
  until double in bulk. Preheat oven to 450 degrees. Punch down dough
  and divide in half. Refrigerate one half for later. (Allow extra time
  to rise). Roll the other half into a circle about 15 inches across.
  Place on a 14 inch greased pizza pan, roll edges to form a rim.
  
  Transfer the pie a pizza pan. Bake the pizza until the crust begins to
  brown, about 6 minutes. Remove from oven and cover with cheese,
  leaving 1/2 inch border around the edges. Arrange the salmon and
  onion on top and drizzle evenly with olive oil. Return to the oven
  and bake until the crust is golden brown and puffy, the cheese begins
  to melt and the salmon is heated thru, about 4 minutes. Remove from
  oven to a cutting tray or board and lightly brush the crust with
  olive oil. Garnish with dill. Slice and serve immediately.
  
  Posted by Michael Prothro, Mike's Resort BBS Fayetteville AR and
  KOOK-NET HUB
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Spinach Pizza
 Categories: Breads, Main dish, Cyberealm, Kooknet
      Yield: 2 Pies
 
           CRUST:
  4 1/4 c  Flour
  1 1/2 c  Water, lukewarm (105 to 115
           Degrees Fahrenheit)
      1 pk Active dry yeast
      1 ts Salt
      1 ts Sugar
      2 tb Olive oil
           Topping:
      1 bn Spinach, rinsed, stemmed
      3 c  Mushrooms, sliced
      2 tb Fresh garlic, minced
      1 ts Dried basil, or 1/4 cup
           Fresh minced
      1 tb Olive oil
      1 c  Mozzarella, grated
    1/2 c  Tomato sauce
 
  Put flour into a large bowl and make a deep well in the middle. Pour
  warm water into the well, mix in the yeast, using a bit of flour in
  the mix. Add the sugar, salt, and flour to the well, let stand for 10
  minutes until mixture bubbles. Slowly stir all of the flour into the
  yeast mixture. When it gets too thick to handle place it on a board
  and knead it until elastic. Form a ball, place into a greased bowl,
  then turn it over so the top of the ball is greased. Cover with a
  towel and let rise in a warm and draft free place for an hour or
  until double in bulk. Preheat oven to 450 degrees. Punch down dough
  and divide in half. Refrigerate one half for later. (Allow extra time
  to rise). Roll the other half into a circle about 15 inches across.
  Place on a 14 inch greased pizza pan, roll edges to form a rim.
  
  Spread the olive oil and tomato sauce on the pizza pie, top with
  shredded mozzarella. Steam the spinach leaves for a few minutes. Toss
  spinach with mushrooms, garlic, basil, and olive oil. Spread veggies
  on pizza crust. Bake for 20 to 25 minutes until edges are brown and
  cheese is bubbly. Cut each pie into 6 wedges.
  
  Posted by Michael Prothro, Mike's Resort BBS, Fayetteville AR on
  Kook-Net recipe network
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: "Gold Room" Scones
 Categories: Kooknet, Cyberealm, Breads, Muffins
      Yield: 20 Scones
 
  3 2/3 c  Flour
    1/2 c  Sugar
  1 1/2 tb Baking powder
      1 ts Salt
    1/2 c  Butter
      2    Eggs
    3/4 c  Whole milk
    3/4 c  Raisins
    1/3 c  Honey
 
  Preheat the oven to 425F. Combine the flour, sugar, baking powder,
  and salt in a large bowl. Mix well. Cut the butter into the flour
  mixture with a pastry blender until the mixture resembles coarse
  cornmeal. Add the eggs, milk and raisings. Stir quickly with a fork
  until the dough leaves the sides of the bowl and forms a ball. Spoon
  onto an ungreased cookie sheet to form the desired number of scones.
  Leave at least 1" between the scones. Bake until golden (about 12-15
  minutes). Remove to a wire rack, and brush immediately with honey.
  Serve at once with butter, jam and whipped cream.
  
  Posted by Joel Erlich, Kooknet Recipe Network, Cyberealm BBS
  Watertown, NY 315-786-1120
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Randy Pollak's Persimmon Bread
 Categories: Kooknet, Cyberealm, Breads
      Yield: 1 Loaf
 
      2 c  Flour
      2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
      1 ts Cinnamon
    1/2 ts Nutmeg
      1 c  Persimmon pulp
      1 c  Sugar
    1/2 c  Milk
      2    Eggs
    1/4 c  Softened butter or oleo
      1 c  Chopped nuts
 
  Sift the first 6 ingredients together. Mix the persimmon, sugar, eggs
  and milk. Add the dry ingredients and butter. Mix until well blended.
  Stir in the nuts. Spread into a well-greased loaf pan, 9 x 5 x 3
  inch. Bake at 350F for 45 minutes or until done. This bread freezes
  well.
  
  Posted by Randy Pollak, Kook-Net Recipe Network
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: The Nelson's Black Bread ABM
 Categories: Cyberealm, Breads, Kooknet
      Yield: 1 Loaf
 
  2 1/4 ts Active dry yeast
      2 c  Clear flour
  1 1/4 c  Pumpernickel flour
      2 ts Caraway seeds
      1 tb Butter
      2 tb Molasses
      2 ts Balsamic vinegar
  1 1/2 ts Caramel coloring
  1 1/3 c  Water
 
  All ingredients should be at room temperature before starting. Add
  ingredients to the pan in the order listed. Select "White Bread".
  Press "start".
  
  Posted by Joel Erlich, I-Link Cuisine
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mom's Cranberry Bread
 Categories: Breads, Kooknet, Cyberealm
      Yield: 1 Cake
 
      2 c  Flour
    3/4 c  White sugar
  1 1/2 ts Baking powder
      1 ts Salt
    1/2 ts Baking soda
      1 c  Cut cranberries
    1/2 c  Chopped walnuts
      1 ts Grated orange peel
      1    Beaten egg
    3/4 c  Orange juice
      2 tb Salad oil
 
  Sift together dry ingredients.  Stir in cranberries, nuts & orange
  peel. Combine eggs, orange juice, salad oil, stirring just till
  moistened.
  
  Bake in greased 9 1/2 x 5 x 3" pan in moderate oven 350 - 50 minutes
  or until done.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pepperoni Pizza Bread ABM
 Categories: Breads, Kooknet, Cyberealm
      Yield: 1 Lb loaf
 
    3/4 c  Water
      2 c  Bread flour
    1/4 c  Shredded Mozzarella cheese
      1 tb Sugar
      1 ts Garlic salt
      1 ts Dried Oregano Leaves
      1 ts Bread Machine Yeast
    1/2 c  Sliced Pepperoni
 
  Measure carefully, placing all ingredients, except pepperoni, in bread
  machine pan in the order recommended by the manufacturer.  Add
  pepperoni at the raisin/nut signal, or 5 to 10 minutes before the
  last kneading cycle ends.
  
  Select Basic/White cycle.  Use Medium or Light crust color.  DO NOT
  USE DELAY CYCLES.  Remove baked bread from pan and cool on wire rack.
  
  NOTE: This recipe is not recommended for 1 1/2 lb bread machines with
  cast aluminumm pans in horizontal-loaf shape.
  
  Per 2 oz. Slice: Calories 175, Protein 6g, Carbohydrate 29g, Fat 4g,
  Cholesterol 5mg. Sodium 270 mg.
  
  From: "Bread Machine Recipes" by Gold Metal   Book #6
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Orange-Whole Wheat Breakfast Bread ABM
 Categories: Breads, Kooknet, Cyberealm
      Yield: 1 Lb loaf
 
 12 1/2 oz Water
      1 tb Softened Margarine or Butter
      1 c  Bread Flour
      2 tb Wheat Germ
      1 tb Dry Milk
      1 tb Sugar
      1 ts Salt
      1 ts Grated Orange Peel
  1 1/4 ts Bread Machine Yeast
 
  Measure carefully, placing all ingredients in bread machine pan in the
  order recommended by the manufacturer.
  
  Select Basic/White cycle.  Use Medium or Light crust color.  DO NOT
  USE DELAY CYCLES.  Remove baked bread from pan and cool on wire rack.
  
  Per 2 oz. slice: Calories 160, protein 5g, Carbohydrate 28g, fat 3g,
  Cholestrol 0, Sodium 290mg
  
  From: "Bread Machine Recipes" by Gold Metal   Book #6
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cheese 'N Onion Bread ABM
 Categories: Breads, Kooknet, Cyberealm
      Yield: 1 1/2 lb.
 
  1 1/4 c  Milk
      2 tb Butter
      1 tb Sugar
      1 ts Salt
    1/2 ts Garlic powder
    1/8 ts Paprika
  3 1/2 c  Flour, bread
      1 pk Yeast; 2 to 3 tsp.
      1 c  Cheese, Cheddar; shredded
    1/3 c  Onion, red; minced
 
  Measure ingredients into baking pan according to order recommended by
  your machine.
  
  Select "raisin bread" setting.
  
  NOTE: 1-1/8 cups water and 1 tbsp. powdered milk may be used instead
  of 1-1/4 cup fresh milk.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SLIPPERY DUMPLINGS
 Categories: Breads, Kooknet
      Yield: 4 Servings
 
      2 c  Flour; all-purpose
    2/3 c  Water; lukewarm
      2 tb Shortening
      1 ts Salt
 
     Sift flour in mixing bowl. Add salt, and mix in shortening. Add
  water, a small amount at a time, until dough is soft but not sticky;
  knead well. Roll very thin. Flour well while rolling. Cut in squares.
  Cook 15 minutes in chicken or beef broth.
     This is a favorite recipe used by Pocomoke Ladies Fire Auxiliary
  with baked chicken. Mary Wooster. "Once Upon A Table" Soroptimist
  International of Pocomoke City MD Roy North Beach Maryland 02/12
  07:12 pm
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Blueberry-Banana Bread
 Categories: Breads, Kooknet
      Yield: 12 Servings
 
      2 c  Bisquick
    2/3 c  Sugar
    1/4 c  Milk
      1 c  Blueberries, Fresh or Frozen
           (drained)
    3/4 c  Quick-Cooking Oats
      1 c  Ripe Banana, Mashed
      2 lg Eggs
 
   1. Preheat oven to 350 degrees.
   2. Grease bottom of loaf pan.
   3. Mix all ingredients except blueberries, in large bowl, until
      moistened.
   4. Beat vigorously for 30 seconds.
   5. Fold in blueberries, pour into pan.
   6. Bake 44-55 minutes. (toothpick test) 7. Cool 10 minutes; run
  knife or spatula around sides to loosen.
   8. Remove from loaf pan and cool completely before slicing.
   9. Refrigerate remaining loaf.
  
  Provided by: Vicki Decou Posted by Bob Hogan,LUCIFERnet MBOTVM BBS,
  Wichita, KS 316-554-0005
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Dak's Sourdough Bread ABM
 Categories: Breads, Kooknet
      Yield: 12 Servings
 
      1 pk Yeast
      3 c  Better for Bread white flour
      1 ts Salt
      1 ts Sugar
      1 c  Water (very warm)
      1 c  Sourdough starter
 
  Put all the ingredients into pan in the order listed. Select either
  the "white" or "oat/French" bread setting, turn the brown control on
  the side all the way up to the darkest setting and push start. Use
  "regular" cycle instead of "Turbo."
  
  At 2,500-foot altitude, remove 2 tbs. bread flour and substitute it
  with 2 tbs. Gluten.
  
  Posted by Bob Hogan, Wacko in charge LUCIFERnet MBOTVM BBS, Wichita,
  KS 316-554-0005
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Dak's Sourdough Starter ABM
 Categories: Breads, Kooknet
      Yield: 1 Servings
 
      1 c  Nonfat or lowfat milk
      3 tb Unflavored yogurt (we used
           Nonfat)
      1 c  All-purpose flour
 
  In a 1-quart pan over medium heat, heat milk to 90-100 degrees.
  Remove from heat and stir in yogurt. Place in a warm 3 to 6 cup
  glass, ceramic, plastic or stainless steel container with a tight
  lid. Cover and let stand in a warm place until mixture is the
  consistency of yogurt and a curd has formed. (You can test the
  mixture by tilting the container. If the mixture doesn't flow freely
  when the container is tilted, it's ready.)
  
  The curding process takes about 18 to 24 hours. You'll need to check
  it periodically. If some clear liquid rises to the top of the milk,
  stir it back in. NOTE: If the liquid turns pink, discard the batch
  and start again.
  
  Once the curd has formed, add the flour and stir until smooth. Cover
  again and let stand in a warm place until the mixture is full of
  bubbles and has a good sour smell. This should take about 2 to 5
  days. Again, if some clear liquid rises to the top stir it back in.
  If the liquid turns pink, discard the batch and start again. When the
  mixture is ready, you can keep it covered and store it in the
  refrigerator until you need it. The recipe makes about 1 1/3 cup
  starter.
  
  Posted by Bob Hogan, Wacko in charge LUCIFERnet MBOTVM BBS, Wichita,
  KS 316-554-0005
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Whole Wheat Bread w/Eggs
 Categories: Breads, Kooknet
      Yield: 3 Loaves
 
      6 c  Whole Wheat Bread Flour
      1 tb Salt
      2 ts Dry Yeast (1/4 oz)
    1/2 c  Water, warm
    1/4 c  Canola oil
      3 tb Honey
      4 lg Eggs, plus water to make
           2 3/4 cups
      1 lg Egg, for glazing
 
  :       Stir the flour and salt together in a bowl and make a well in
  the center.
  :       Dissolve the yeast in the warm water and set aside to proof
  while you mix the other liquids.
  :       Break the 4 eggs into a measuring cup and add enough water to
  make 2 3/4 cups of liquid. Add the oil and honey and beat until
  smooth. Add this mixture and the yeast mixture to the well in the
  flour and stir together.
  :       Knead the dough until it is silky and supple. The dough
  should be soft, but nor flabby. For the very best and highest bread,
  an efficient kneader will require about 20 minutes to develop the
  dough to its springiest.
  :       Form the dough into a ball and place it smooth side up in a
  bowl; cover and keep in a warm, draft-free place. After about an hour
  and a half, gently poke the center of the dough about 1/2 inch deep
  with your finger. If the hole doesn't fill in at all, it is ready for
  the next step.
  :       Press flat, form into a smooth round, and let the dough rise
  once more as before. The second rising will take half as much time as
  the first.
  :       Keep your eye on the dough, and don't let it go so long that
  it sighs when you poke it. Egg-rich doughs like this benefit from a
  slightly shorter rising time.
  :       After the second rise is done, shape your dough into 3 loaves
  and place in your prepared pans. Allow them to rise again until
  almost doubled in size. Brush the loaves with an egg wash made of one
  egg plus 2 tablespoons of water. Cover the whole exposed surface
  carefully, but don't let the egg wash collect in the valleys. Now is
  the time to sprinkle the loaves with sesame or poppy seeds if you
  like.
  :       Bake in a preheated 350 degree oven for about 45 minutes.
  Brush the baked loaves with melted margarine or butter while still in
  pans and allow to cool in pans for 3-5 minutes. Then cool on racks.
  
  Posted by Elaine Poncelet,  KOOK-NET Hub:Vision Dimension Gerald, MO,
  (314) 764-8406
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Joyce's Lazy White Bread
 Categories: Kohl, Breads, Kooknet
      Yield: 1 Recipe
 
      1 c  Milk
      3 tb Sugar
      1 tb Salt
  4 1/2 c  White flour
      2 tb Butter or oleo
      1 c  Warm water
      2 pk Yeast
 
  Mix water, yeast, and 1 T sugar. Scald milk. Add butter, rest of
  sugar, and salt. Combine all ingredients. Beat 2 minutes. Set aside
  until doubled in size. Stir down, then pour into greased pan. Bake in
  a preheated 375 degree oven for 50 minutes.
  
  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET:  THE IMPROV
  BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pumpkin Bread ala Joyce
 Categories: Kohl, Breads, Kooknet
      Yield: 1 Servings
 
      1 ts Nutmeg
      1 ts Cinnamon
      3 c  Sugar
      1 c  Corn oil
      4    Eggs
    1/2 ts Salt
      1 c  Pumpkin
    1/3 c  Water
      2 ts Baking soda
      3 c  Flour
 
  Mix together nutmeg, cinnamon, sugar, oil, eggs, and salt. Add
  pumpkin, water, soda, and flour. Grease pans and fill 2/3 full. Bake
  350 degrees for 1 hour in a preheated oven. Cool 10 minutes before
  removing bread from the pans.
  
  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET:  THE IMPROV
  BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Monkey Bread
 Categories: Kohl, Breads, Kooknet
      Yield: 1 Servings
 
           Frozen Bread
           Melted butter
 
  Thaw bread overnight in the refrigerator. Cut bread into 1" slices.
  Spread slices with fingers. Dip slices into melted butter and layer
  them into a Bundt pan. Set aside to rise - about 2 hours.  Bake ina
  preheated 350 degree oven for 30 minutes.
  
  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET:  THE IMPROV
  BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Maxine's Cornbread Muffins
 Categories: Kohl, Breads, Kooknet
      Yield: 1 Servings
 
    1/2 c  Corn meal
    1/2 c  Flour
           Salt
      4 ts Sugar
      4 ts Baking powder
      1    Egg - beaten
           Milk
      1 tb Wesson oil
 
  Beat the egg in a measuring cup. Then add enough milk to the beaten
  egg to measure 3/4 cup.  Mix all dry ingredients together. Mix egg,
  milk and oil together, and add to the dry mixture. Mix well. Pour
  into muffin pan. Bake at 450 degrees until golden brown - about 15-20
  minutes.
  
  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET:  THE IMPROV
  BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Myrtle's Brown Bread
 Categories: Kohl, Breads, Kooknet
      Yield: 1 Recipe
 
  7 1/2 c  Flour - unbleached & ww
      2 tb Dry yeast
      4 c  Water
      2 tb Honey
      4 tb Sorghum molasses
      2 tb Salt (or less)
           Oil or butter
 
  Use half unbleached and half whole wheat flours - or use ALL whole
  wheat.
  
  Place flour in an oven no hotter than 150 degrees for 20 minutes.
  Dissolve yeast in 1 cup warm water. Add honey and set aside. Dissolve
  molasses in 1 cup water. Set aside until flour is warm. When flour is
  warm, mix all liquids together and add to flour along with salt.
  Stir. Do not knead mixture vigorously. Slowly add enough of the
  remaining water to make a sticky dough. Oil or butter pans. Put
  mixture in pans filling to 1/3 or 1/2 full. Let dough rise 1 hour.
  Bake in a preheated 375 degree oven 35-40 minutes. Crust should be
  golden brown. Let cool in pans, then remove. Can be frozen in plastic
  bags.
  
  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET:  THE IMPROV
  BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Healthier Bagels
 Categories: Kohl, Breads, Kooknet
      Yield: 12 Bagels
 
      2    Envelopes dry yeast
  1 1/2 c  Warm water
      4 c  Unbleached white flour
           - may need 4 1/2 cups
      1    Egg white
      1 tb Water
 
  Combine yeast and the 1 1/2 cups warm water in a large bowl. Stir to
  dissolve yeast and let sit for 2 to 3 minutes.
  
  Add flour 1 cup at a time. (The early part of this procedure may be
  done with an electric mixer. When dough starts to become stiff, mix
  remaining flour with wooden spoon.) Knead dough 8 to 10 minutes,
  until it is smooth and elastic. Cover and let rise 30 minutes.
  
  Divide dough into 12 portions. Roll each piece into a smooth ball.
  Punch a hole in center of dough and shape like a bagel. Cover and let
  rise 20 minutes.
  
  In a large pot bring 1 gallon of water to a boil. Add 3 to 4 bagels
  at a time and simmer for 5 minutes, turning once. Drain. Beat egg
  white and 1 tablespoon water together lightly. Brush the bagels with
  egg white mixture. Sprinkle on any desired seasonings. Bake in
  preheated 375 degree oven 30 minutes, or until brown.
  
  Approximate values per bagel: 156 calories, trace fat, 0 mg
  cholesterol, 32 g carbohydrates, 5 mg sodium, 3 percent calories from
  fat
  
  From The Arizona Republic, March 29, 1995 Typed by Joyce Kohl, THE
  IMPROV BBS
  
  Posted by Joyce Kohl,  THE IMPROV BBS  KOOK-NET Hub  (602) 991-4849
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Jewish Rye Bread
 Categories: Breads, Kooknet
      Yield: 2 Loaves
 
           POOLISH :
      3 c  Spring Water, 75 degrees
  1 1/2 ts Dry Yeast
      2 tb Sugar, raw or granulated
      3 c  Flour, unbleached bread
           FINAL DOUGH :
      2 c  Rye Flour, medium ground
    1/4 c  Caraway Seeds
      1 tb Oil, vegetable
      1 tb Salt, sea
      1 tb Sugar, raw or granulated
      3 c  Flour, unbleached bread
 
  MAKE & FERMENT THE POOLISH (allow 5 hours):
  :       Combine the water, yeast, and sugar in a 6-quart bowl. Let
  stand 1 minute, then stir with a wooden spoon until yeast and sugar
  are dissolved. Add the unbleached flour and stir until the
  consistency of a thick batter. Continue stirring for about 100
  strokes or until the strands of gluten come off the spoon when you
  press the back of the spoon against the bowl. Scrape down the sides
  of the bowl with a rubber spatula. Cover with a clean damp kitchen
  towel or plastic wrap, and put in a moderately warm (74-80 degree)
  draft-free place until it is bubbly and increased in volume. (The
  poolish can be refrigerated overnight. Allow to stand at room
  temperature for 2 hours before proceeding.)
  
  MIX & KNEAD THE FINAL DOUGH (20 minutes):
  :       Measure the ingredients and make sure all ingredients,
  including the poolish are at 74-80 degrees. Transfer the poolish to
  your mixing bowl. Add the rye flour, caraway seeds, oil, salt, and
  sugar. Stir with a wooden spoon until well combined. Add enough of
  the unbleached flour to make a thick mass that is difficult to stir.
  Turn out onto a well-floured surface. Knead, adding more of the
  remaining flour when needed until dough is soft and smooth, 15-20
  minutes. The dough is ready when a small amount pulled from the mass
  springs back quickly.
  
  FERMENT THE DOUGH (2 hours):
  :       Shape the dough into a ball and let it rest on a lightly
  floured surface while you lightly butter or grease a large bowl.
  Place the dough in the bowl and turn the dough to coat the top. Take
  the dough's temperature; the ideal is 78 degrees. Cover with a clean
  damp kitchen towel or plastic wrap and put in a moderately warm
  (74-80 degrees) draft-free place until doubled in volume.
  :       NOTE: If the dough temperature is higher than 78 degrees, put
  in a cooler than 78 degree place like the refrigerator, until the
  dough cools to 78 degrees. If it is lower than 78 degrees, put it in
  a warmer than 78 degree place until the dough warms up to 78 degrees.
  The point is to try to keep the dough at 78 degrees during its
  fermentation. If you do have to move the dough, be gentle and don't
  jostle it, or the dough may deflate.
  
  FERMENT THE DOUGH A SECOND TIME (45 minutes):
  :       Deflate the dough by pulling up on the sides and pushing down
  in the center. Re-form into a ball, return to the ball, and cover
  again with a damp towel or plastic wrap. Put in a moderately warm
  (74-80 degree) draft-free place until doubled in volume.
  
  FERMENT THE DOUGH A THIRD TIME (45 minutes):
  :       Deflate again the same as before, shape into a ball, return to
  bowl, and cover again. Put in a moderately warm (74-80 degree) place
  until doubled again.
  
  DIVIDE & SHAPE THE DOUGH INTO LOAVES (10 minutes):
  :       Deflate the dough by pushing down in the center and pulling
  up on the sides. Transfer the dough to a lightly floured work surface
  and knead briefly. Cut the dough into 2 equal pieces. Flatten each
  with the heel of your hand using firm direct strokes. Shape each
  piece into a tight ball for round loaves.
  
  PROOF THE LOAVES (1 hour):
  :       Place the loaves on a lightly floured board. Cover with a damp
  towel or plastic wrap and put in a moderately warm (74-80 degree)
  place until doubled in volume.
  
  BAKE THE LOAVES (45 minutes):
  :       45 minutes to 1 hour before baking, preheat the oven and
  baking stone, if you have one, on the center rack of the oven to 450
  degrees.
  :       The oven rack must be in the center of the oven. If it is in
  the lower third of the oven, the bottoms of the breads may burn, and
  if it is in the upper third, the top crusts may burn.
  :       Using a very sharp, serrated knife or a single-edged razor
  blade, score the loaves by making quick shallow cuts 1/4 to 1/2 inch
  deep along the surface. Slide the loaves one at a time onto the
  baking stone, if you are using one, and quickly spray the inner walls
  and floor of the oven with cold water from a spritzer bottle. If
  there's an electric light bulb in the oven, avoid spraying it
  directly...it may burst. Spray for several seconds until steam has
  filled the oven. Quickly close the door to trap the steam and bake 3
  minutes. Spray again in the same way, closing the door immediately so
  that steam doesn't escape. Bake 12 minutes. Reduce heat to 400
  degrees and bake until loaves are a rich caramel color and the crust
  is firm, another 15-20 minutes.
  :       To test the loaves for doneness, remove and hold the loaves
  upside down. Strike the bottoms firmly with your finger. If the sound
  is hollow, the breads are done. If it doesn't sound hollow, bake 5
  minutes longer.
  :       Cool completely on wire racks.
  
  Posted by Elaine Poncelet, KOOK-NET Hub:Vision Dimension Gerald, MO,
  (314) 764-8406
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Banana Tea Bread
 Categories: Breads, Fruits, Kooknet
      Yield: 1 Loaf
 
  1 3/4 c  Sifted flour
      2 ts Baking powder
    1/4 ts Baking soda
    1/2 ts Salt
    1/3 c  Shortening
    2/3 c  Sugar
      2    Eggs, well beaten
      1 c  Mashed ripe bananas
 
  Preheat oven to 350 degrees.  Sift flour with baking powder, soda and
  salt and set aside.  Cream shortening until light, add sugar
  gradually, continuing to cream until fluffy.  Beat in eggs. Add flour
  mixture alternately with bananas, beginning and ending with flour.
  Spoon into a well-greased 9 x 5 x 3 inch loaf pan and bake about 1
  hour and 10 minutes until loaf pulls slightly from sides of pan and
  is springy to the touch. Cool upright in pan 10 minutes, then turn
  out on a wire rack and cool before slicing.  About 110 calories for
  each of 20 slices. Posted by Terri St.Louis-Woltmon. Internet -
  terri.woltmon@sctcbbs.wmeonlin.sacbbx.com
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lemony Pear-Pecan Bread ABM
 Categories: Breads, Kooknet
      Yield: 1 Lb loaf
 
      6 oz Jar Strained Pear or Peach
           -Baby Food
      1 tb Water
      1 tb Butter or Margarine
    3/4 ts Salt
      2 c  Bread Flour
    1/3 c  Pecans; toasted and coarsely
           -choppped
      2 ts Packed Brown Sugar
  1 1/2 ts Lemon Peel; finely shredded
  1 1/2 ts Bread Machine Yeast
 
  Add ingredients to bread machine pan in the order suggested by the
  manufacturer, adding pears with water and pecans with flour. Process
  on basic bread setting, light color setting, if availible. For large
  capacity machines with glass domes, select medium/normal color
  setting to ensure complete baking. Time bake feature can be used.
  
  Source: Medford Mail Tribune, 10 May 1994 Typed by Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Apricot-Filled Coffee Bread
 Categories: Breads, Kooknet
      Yield: 1 Loaf
 
MMMMM---------------------------BREAD--------------------------------
      1 pk Yeast
    1/4 c  Warm Water
      2    Eggs
    1/2 c  Sugar
    1/2 ts Salt
    1/3 c  Sour Cream
    1/3 c  Butter; melted and cooled
  2 1/2 c  Flour; sifted

MMMMM--------------------------FILLING-------------------------------
      6 oz Dried Apricots; chopped
      1 c  Water
    1/3 c  Honey
    1/8 ts Cinnamon

MMMMM--------------------------TOPPING-------------------------------
      1    Egg White
      1 ts Water
      2 tb Almonds; sliced
 
  Combine yeast and warm water. In a large bowl, combine all bread
  ingredients except 1 cup flour. Blend at low speed, then beat on high
  speed for about 3 minutes. Beat in remaining 1 cup flour with a
  wooden spoon. Turn out on a floured surface and knead about 10
  minutes. Turn into a greased bowl; cover. Let rise until double.
  
  Meanwhile, combine filling ingredients in a saucepan over medium-high
  heat. Bring to a boil and cook, covered, for about 10-15 minutes,
  until liquid is absorbed.
  
  Punch dough down and roll out to a rectangle about 10 x 15". Place on
  a lightly greased sheet. Mark dough into 3 lengthwise sections. Spread
  filling in center third. With a sharp knife, cut 10 diagonal strips
  on each side. Overlap strips first from one side then the other.
  Brush loaf with egg white mixed with water. Let rise in a warm place
  until almost double, about 30 minutes. Sprinkle with almonds. Bake in
  a preheated 350F oven for 30 minutes.
  
  Source: Shelby Lynne Smith of Stinson Beach, Ca Typed by Katherine
  Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sourdough Bread from Katherine Smith
 Categories: Breads, Kooknet
      Yield: 2 Loaves
 
      1 c  Milk
    1/3 c  Sugar
    1/3 c  Shortening
      1 ts Salt
      1 pk Yeast
      2 tb Lukewarm water
  1 1/2 c  Sourdough Starter;
           -see recipes
      5 c  Flour
 
  Scald milk; add sugar, shortening and salt. Stir to melt sugar and
  shortening; cool to lukewarm. Dissolve yeast in warm water. Beat
  together cooled milk mixture, yeast, sourdough starter and 2 cups
  flour. Add remaining flour to make a stiff dough. Turn onto floured
  surface, knead 5-10 minutes, adding only enough flour to keep dough
  from sticking. Place in a greased bowl, turning to grease surface.
  Let rise until double, about 1 1/2 hours. Punch down. Let it rise
  again for about 1/2 an hour.
  
  divide into 2 balls, cover with a towel and let rest 10 minutes.
  Shape into 2 loaves and put each in a greased 9 x 5 x 3" pan. Let
  rise until doubled, about 1 hour. Bake in a preheated 400F oven for
  about 40 minutes. Turn out and cool.
  
  Source: Shelby Lynne Smith of Stinson Beach, Ca Typed by Katherine
  Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Basic Sourdough Starter from Katherine Smith
 Categories: Breads, Kooknet
      Yield: 1 Quart
 
      1 pk Active Dry Yeast
      1 qt Lukewarm water
      2 tb Sugar
      4 c  Flour; sifted
 
  In a large crock, holding at least 3 quarts, add yeast mixed with
  water. Add sugar and flour, beat to mix. Cover, let rise until light
  and slightly aged, 24-48 hours. Starter may be kept in refrigerator
  for 7-10 days without attention. Then, it should be stirred and equal
  amounts of flour and water added. To keep starter, pour off amount
  needed for recipe, then add flour and water to remaining mix. Amount
  will depend on amount of starter that is left.
  
  Source: Shelby Lynne Smith of Stinson Beach, Ca Typed by Katherine
  Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sourdough Raisin Starter from Katherine Smith
 Categories: Breads, Kooknet
      Yield: 1 Cup
 
    1/2 c  Organic Raisins
      1 c  Warm Water; 110-115F
      1 c  Organic Unbleached White
           -Flour
 
  Put raisins in water. Let stand in a warm (90F) place until bubbles
  form. Remove raisins. Mix together flour and water. Place in a clean
  jar, cover with plastic wrap, and leave in a warm place 2-4 days,
  stirring each day, or until it becomes light and frothy. This means
  fermentation is under way. Refrigerate.
  
  Source: San Francisco Chronicle Typed by Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pumpkin Bread Ring
 Categories: Breads, Vegetables, Kooknet
      Yield: 1 Loaf
 
MMMMM---------------------------BREAD--------------------------------
      3 c  Bisquick
      1 c  Sugar
      1 c  Brown Sugar
    1/4 c  Butter
      4    Eggs
      1 cn Pumpkin
    1/4 c  Milk
      2 ts Cinnamon
    1/2 ts Ginger
    1/4 ts Cloves
    1/4 ts Nutmeg

MMMMM---------------------BROWN BUTTER GLAZE--------------------------
    1/3 c  Butter
      2 c  Powdered Sugar
  1 1/2 ts Vanilla
      5 tb Hot Water
 
  Beat all bread ingredients at low speed for 1/2 minute, then at medium
  speed 3 minutes. Spread in a ring pan. Bake at 350F for about 50
  minutes; cool. drizzle with Brown Butter Glaze.
  
  Glaze: Heat butter in a saucepan over medium heat until it is brown.
  Blend in powdered sugar, vanilla and water.
  
  Source: Shelby Lynne Smith of Stinson Beach, Ca Typed by Katherine
  Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Classic Irish Soda Bread
 Categories: Breads, Fruits, Irish, Kooknet
      Yield: 1 Loaf
 
      4 c  Flour
      4 ts Baking Powder
      1 c  Sugar
    1/2 ts Salt
      1 ts Caraway Seeds
  1 1/2 c  Raisins
      2    Eggs; beaten
      1 c  Butter or Margarine; melted
      1 c  Milk
 
  Preheat oven to 350F. Lightly grease a loaf pan. Place raisins and
  caraway seeds in a large bowl. Sift together flour, baking soda,
  sugar and salt. Pour sifted mixture over raisins. Add butter, eggs
  and milk to the bowl; mix well. Mold dough into a loaf shape on a
  floured board. Place dough in greased pan and bake for one hour, or
  until bread tests done.
  
  Source: Medford Mail Tribune Typed by Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Double-Cheese Wheat Bread ABM
 Categories: Breads, Kooknet
      Yield: 1 Lb loaf
 
    1/2 c  Milk
    1/3 c  Water
    3/4 ts Salt
  1 1/2 c  Bread Flour
    1/2 c  Whole Wheat Flour
      1 oz Cheddar Cheese; shredded
      3 tb Parmesan Cheese; grated
      1 tb Sugar
  1 1/2 ts Bread Machine Yeast
 
  Add ingredients to bread machine in order suggester by the
  manufacturer, adding the cheeses with the flours. Process on basic
  white bread cycle, light color setting if desired. Store bread in the
  refrigerator; bring to room temperature before serving.
  
  Source: Medford Mail Tribune, 10 May 1994 Typed by Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Wild Rice-Three Grain Bread
 Categories: Breads, Kooknet
      Yield: 1 To 2 loafs
 
      1 pk Active Dry Yeast
    1/3 c  Warm Water; 105-115F
      2 c  Milk; scalded and cooled to
           -105-115F
      2 tb Butter or Margarine; melted
      2 ts Salt
    1/2 c  Honey
    1/2 c  Rolled Oats; uncooked
    1/2 c  Rye Flour
      2 c  Whole-Wheat Flour
  4 1/2 c  Bread or All-Purpose Flour
      1 c  Wild Rice; cooked
      1    Egg; beaten with
      1 tb Water
    1/2 c  Sunflower Seeds; hulled
 
  In a large bowl, dissolve yeast in water. Let stand 5 minutes. Mixture
  should become foamy; if not, either yeast was too old or water was
  too hot. In either case, start again. Add milk, butter, salt and
  honey. Stir in oats, rye flour. whole-wheat flour and 2 cups of bread
  flour to make a soft dough. Knead in wild rice. Cover and let rest
  for 15 minutes. Then mix in enough additional bread flour to make a
  stiff dough.
  
  Turn onto bread board and knead for 10 minutes, adding more flour as
  necessary to keep dough from sticking. Turn dough into lightly greased
  bowl, cover and leave in draft-free place until doubled in bulk,
  about 2 hours.
  
  Punch down dough and knead briefly. To shape, divide dough into 3
  parts; shape each part into a strand and braid together to form a
  wreath. Or divide dough into 2 parts and place in 2 greased 9" baking
  pans.
  
  Let rise until doubled, about 45 minutes. Meanwhile, preheat oven to
  375F. Brush tops with egg-water mixture. Sprinkle with sunflower
  seeds. Bake about 45 minutes, until loaf or loaves sound hollow when
  tapped. Cool on rack.
  
  Source: Medford Mail Tribune, 28 December 1993 Typed by Katherine
  Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cheese Batter Bread
 Categories: Breads, Kooknet
      Yield: 2 Loaves
 
      1 c  Milk
      1 c  Water
      2 tb Butter
      2 pk Active Dry Yeast
  5 1/3 c  Flour
      3 tb Sugar
      1 tb Salt
      6 oz Sharp Cheddar Cheese;
           -shredded
      1    Egg
 
  Combine milk, 1/2 cup of the water, and the butter in a small
  saucepan and heat until butter melts. Set aside to cool.
  
  Sprinkle the yeast over remaining water in a small bowl.Set aside to
  proof and soften. Place 1 3/4 cups of the flour, the sugar and salt
  in a large bowl.
  
  Using an electric mixer, gradually add the liquids to the dry
  ingredients and beat 2 minutes at medium speed, scraping the sides of
  the bowl occasionally. Add cheese, egg and 3/4 cup flour, or enough
  to make a thick batter.
  
  Beat on high speed for 2 minutes, again scraping bowl occasionally.
  Gradually stir in just enough of the remaining flour to make a stiff
  batter so it leaves the sides of the bowl. Cover with a damp cloth
  and let rise in a warm place until doubled in bulk, about 1 hour.
  
  Adjust rack in the lower third of oven; preheat ot 375F. Using a
  wooden spoon, stir the raised batter down until it is almost its
  original volume. Beat for 1 minute.
  
  Spoon batter into 2 deep, well-greased, round, 1 quart casseroles.
  Bake 40-50 minutes, or until golden. Cool 5 minutes, then remove from
  casseroles and cool, rounded sides up, on wire racks.
  
  Per slice of Bread: Calories: 105, Protein: 4 g, Carbohydrate: 15 g,
  Fat: 3 g, Saturated Fat: 2 g, Cholesterol: 15 mg, Sodium: 245 mg.
  
  Source: San Francisco Chronicle Typed by Katherine Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Apple-Carrot Muffins
 Categories: Breads, Muffins, Vegetarian, Low-fat, Kooknet
      Yield: 9 Servings
 
      1 lg Granny Smith apple
      3 md Carrots, peeled
      3    Egg whites, lightly beaten
      2 tb Canola oil
    1/4 c  Unsweetened applesauce
    1/2 c  Dark brown sugar
      1 ts Vanilla
    3/4 c  Flour
  1 1/2 ts Baking soda
  1 1/2 ts Baking powder
      1 ts Cinnamon
    1/2 ts Nutmeg
    1/4 ts Cloves
    1/4 ts Salt
    1/3 c  Quick-cooking oatmeal
    2/3 c  Dark or golden raisins
    1/2 c  Grape Nuts cereal
 
  1. Preheat oven to 350 degrees.  Spray nine regular-sized muffin cups
  with vegetable cooking spray and set aside.
  
  2. Cut the apple into quarters and remove the core.  Coarsely grate
  the apple and carrots, either by hand or with a food processor.
  Combine with the lightly beaten egg whites, oil, applesauce, brown
  sugar and vanilla.
  
  3. Sift together the flour, soda, baking powder, cinnamon, nutmeg,
  cloves and salt.  Stir into the moist ingredients.  Add the oatmeal,
  raisins and cereal.  Spoon in the prepared muffin tins, filling to
  the top.
  
  4. Bake 30 minutes, until the muffins test clean.  Cool a few minutes
  in the pan before unmolding onto a cooling rack.
  
  Data per muffin: Calories......261 Carbohydrates......41g
  Monounsaturated fat.....2g Protein........6g Sodium...........380mg
  Polyunsaturated fat.....1g Fat............4g Saturated fat.......0g
  Cholesterol............0mg
  
  >From "Steven Raichlen's High-Flavor, Low-Fat Vegetarian Cooking"
  
  Posted by Kay Crowley,  KOOK-NET : Boomerville USA Houston TX *
  713-370-1448
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate Apricot Kugelhupf
 Categories: Breads, Desserts, Kooknet
      Yield: 12 Servings
 
MMMMM---------------------------SPONGE--------------------------------
  1 1/2 c  Apricot Nectar
  1 1/2 c  All-Purpose Flour; sifted
    1/4 c  Sugar
    1/4 c  Nonfat Dry Milk Powder
      1 pk Fast-Rising Dry Yeast

MMMMM---------------------------DOUGH--------------------------------
    1/2 c  Unsalted Butter; at room
           -temperature
      1 c  Sugar
      2 lg Eggs
      3 lg Egg Yolks
      3 tb Apricot Brandy
  1 1/4 ts Salt
      1 ts Vanilla Extract
    1/2 ts Ground Ginger
      1 pk Fast-Rising Dry Yeast
      2 tb Hot (125F) Water
  3 1/2 c  All-Purpose Flour; sifted
     12 oz Bittersweet Chocolate;
           -coarsely chopped
      6 oz Moist Dried Apricots;
           -quartered
      2 tb Firmly Packed Golden Brown
           -Sugar
  1 1/2 ts Ground Cinnamon
           Powdered Sugar

MMMMM-------------------CHOCOLATE SWIRL CREAM------------------------
      2 oz Bittersweet Chocolate;
           -chopped
      2 c  Whipping Cream; plus
      2 tb Whipping Cream
      2 tb Sugar
      3 tb Apricot Brandy
 
  For sponge, boil apricot nectar in a heavy medium saucepan over high
  heat until reduced to 1 cup, about 5 minutes. Pour reduced nectar
  into a large bowl. Cool to 120-125F. Whisk in flour, sugar, milk
  powder and yeast. Cover tightly with plastic wrap and let rise in a
  warm, draft-free area until double in volume, about 30 minutes.
  
  Meanwhile, prepare dough: Generously butter a 12-cup kugelhupf pan. (A
  large bundt or angel food pan may be substituted.) Using an electric
  mixer, cream butter with sugar in a large bowl until fluffy. Beat in
  eggs and egg yolks 1 at a time. Beat in brandy, salt, vanilla and
  ginger. Combine yeast and 2 tb hot water in a small bowl and stir
  until yeast dissolves. Mix yeast mixture and sponge into butter
  mixture. Gradually mix in 3 cups flour. Combine chocolate, apricots,
  brown sugar and cinnamon in a medium bowl. Mix into dough.
  
  Spoon dough into prepared pan. Cover tightly with plastic wrap and
  clean kitchen towel. Let stand in a warm, draft-free area until dough
  rises just to the top of pan, about 3 hours.
  
  Position rack in center of oven and preheat to 350F. Bake kugelhupf
  until deep brown and cracking on top and tester inserted in center
  comes out clean, about 48 minutes. Cool on rack 20 minutes. Turn out
  onto rack and cool completely.
  
  Meanwhile, make Chocolate Swirl Cream: Stir chocolate and 2 tb cream
  in a heavy small saucepan over low heat until chocolate melts and
  mixture is smooth. Cool. Beat remaining 2 cups cream and sugar in a
  large bowl until soft peaks form. Add brandy and continue beating
  until stiff peaks form. Pour chocolate mixture over cream and fold
  together until whipped cream is lightly streaked with chocolate.
  Transfer to a serving bowl and chill.
  
  Place kugelhupf on a platter. Lightly sift powdered sugar over. Cut
  into wedges. Serve with chocolate swirl cream.
  
  Source: Gourmet Magazine From Katherine Smith, Kook-Net: The Shadow
  Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Gingerbread ala Kooknet
 Categories: Breads, Cakes, Desserts, Kooknet
      Yield: 4 Servings
 
    1/4 lb Butter
    3/4 c  Sugar
      2    Eggs
    3/4 c  Boiling Water
    3/4 c  Molasses
  2 1/2 c  Flour
      2 ts Baking Soda
    1/2 ts Salt
      1 tb Powdered Ginger
 
  Preheat the oven to 350F. Butter and lightly flour a 9 x 9" cake pan.
  Cream the butter, add the sugar, and beat until light. Add the eggs
  and beat well. Ad the boiling water and molasses and blend. Mix
  together the flour, baking soda, salt and ginger. Add to the first
  mixture, and combine thoroughly. Pour into the prepared pan and bake
  35-45 minutes, until a toothpick inserted near the center comes out
  clean. Cool in the pan about 5 minutes before turning out onto a
  plate.
  
  Per Serving: 640 calories, 9 g protein, 105 g carbohydrate, 21 g fat,
  12 g saturated fat, 134 mg cholesterol, 771 mg sodium, 1 g fiber.
  
  Source: San Francisco Chronicle Posted by Katherine Smith Kook-Net:
  The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lemon Scones
 Categories: Breads, Fruits, Kooknet
      Yield: 8 Scones
 
      2 c  Flour; sifted
      2 tb Sugar
      2 tb Lemon Peel; grated
      2 tb Baking Powder
    1/2 ts Salt
    1/2 c  Butter; chilled
      1    Egg; slightly beaten
    2/3 c  Buttermilk; at room
           -temperature
      1 ts Lemon Extract
    1/4 c  Currants; optional
    1/4 c  Almonds; blanched and
           -chopped

MMMMM---------------------------GLAZE--------------------------------
  1 1/2 tb Fresh Lemon Juice
      1 tb Sugar
 
  Preheat oven to 425F. Lightly grease a baking sheet or use nonstick
  cooking spray. Combine flour, sugar, lemon peel, baking powder and
  salt. With a pastry blender or food processor, cut butter into flour
  mixture until the texture of coarse meal. Add egg, 1/3 cup of the
  buttermilk and lemon extract. Add remaining buttermilk, a tablespoon
  at a time, if needed, to make a soft dough.
  
  Turn dough onto a lightly floured board and knead in currants and
  almonds. Divide dough into half. Shape each half into a smooth ball.
  Press out each ball with your hand into a 6" round. Cut each round
  into 4 wedges. For glaze, mix lemon juice with sugar, brush over
  scones. Place on baking sheet 1" apart. Bake in the top third of oven
  15 minutes or until golden brown. Remove from pan and cool slightly
  on wire rack. Serve warm. Reheat on oven rack at lowest position
  under broiler for 2 minutes.
  
  Source: Medford Mail Tribune, 4 December 1994 Posted by Katherine
  Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Quick and Easy Herbed Pizza Crust
 Categories: Breads, Italian, Kooknet
      Yield: 2 12" crusts
 
  2 1/2 c  Whole Wheat Flour
      1 pk Rapid-Rise Yeast
      1 ts Salt
      1 ts Sugar
      1 ts Dried Oregano; crushed
    1/2 ts Dried Basil; crushed
      1 c  Water
      1 tb Olive Oil
 
  In a large mixing bowl or food processor fitted with a dough blade,
  combine 1 12/ cups of the flour with the yeast, salt, sugar, oregano
  and basil; mix well. Heat the water and the oil until hot to the
  touch (120-130F.) Add the hot liquid to the dry ingredients and mix
  well. Add the remaining cup of flour, a little at a time, mixing well
  after each addition. Knead the dough fo several minutes or until
  smooth and elastic, either by hand or in the food processor. Add
  additional flour, if necessary, until dough is no longer sticky.
  
  Form dough into a ball, cover and allow to rest for 10-15 minutes,
  then divide the ball in half. (If you are only going to use half the
  pizza dough, refrigerate the remaining half to use in the next few
  days or freeze for future use.) On a lightly floured surface roll
  each half out into a circle 10-12" in diameter. Place the crust on a
  pizza pan which has been coated with a nonstick vegetable spray and
  top with sauce and toppings of choice.
  
  Source: San Francisco Examiner Posted by Katherine Smith Kook-Net: The
  Shadow Zone IV - Stinson Beach, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Apple and Cheese Pleasers
 Categories: Breads, Cookies, Snacks
      Yield: 24 Servings
 
    3/4 c  All-purpose flour
    2/3 c  Butter or margarine,softened
    1/3 c  Brown sugar
      1    Egg
      1 ts Vanilla
    1/2 ts Cinnamon
    1/2 ts Baking powder
    1/2 ts Salt
  1 1/2 c  Quick cooking oats
      4 oz Cheddar; shredded; 1 c
    3/4 c  Raisins
      1 c  Chopped apple
 
  Combine flour, butter, sugar, egg, vanilla, cinnamon, baking powder
  and salt in large bowl; mix well.  Add oats, cheese and raisins; mix
  well. Stir in apple.  Drop by heaping tablespoons onto ungreased
  cookie sheet; bake in preheated moderate oven (375 degrees) 15
  minutes or until golden brown. Store in tightly covered container in
  refrigerato or in loosely covered container at room temperature.
  Yield: about 2 dozen cookies
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Apple Cinnamon Bread
 Categories: Fruits, Breads
      Yield: 8 Servings
 
    3/4 c  Water
  3 3/4 tb Apple juice concentrate
    1/3 c  Applesauce
    3/4 ts Cinnamon
      1 tb Brown Sugar
    1/3 ts Salt
  1 1/2 c  Whole wheat Flour
      2 tb Gluten;optional
  1 1/2 c  Bread flour
  1 1/2 ts Yeast
 
  Makes a medium (1 1/2 lb) loaf.
  
  Place ingredients in breadmaker according to manufacturer's
  instructions.
  
  Makes a beautiful high rising loaf with a warm cinnamon color.
  Definitely use the vital gluten as it rises much better. I use frozen
  apple juice concentrate. You could also add raisins or chopped
  apples, either fresh or dried, or even nuts might be nice.
  
  From Donna German's Book III
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Apple-Ginger Scones
 Categories: Bisquick, Breads
      Yield: 8 Servings
 
      2 c  Bisquick
    1/2 c  Apple; chopped, peeled
      3 T  Brown sugar
    1/4 t  Ginger
    1/3 c  Milk
      1    Egg; or 2 egg whites
           -or 1/4 c egg substitute
           Milk
           Sugar
 
  Heat oven to 425F.  Grease cookie sheet.  Mix bisquick, apple, brown
  sugar, ginger, milk and egg until dough forms.  Knead 10 times.
  
  Pat dough into 8 inch wide circle on cookie sheet.  Brush with milk.
  Sprinkle with sugar.  Cut into 8 wedges.
  
  Bake about 14 minutes or untl golden brown.  Serve warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Orange Apple Pancakes
 Categories: Bisquick, Brunch, Breads
      Yield: 8 Servings
 
      2 c  Bisquick
  1 1/2 c  Water; or milk
      2 T  Orange peel; grated
      1 t  Cinnamon
      1    Apple; cored and cut into
           -thin wedges
      1 T  Butter
    3/4 c  Sugar
    1/3 c  Pecans; coarsely chopped
 
  Combine bisquick, water, orange peel and cinnamon in bowl.  Stir until
  fairly smooth.  In skillet, cook apple wedges in butter until tender,
  about 4 minutes.  Stir in nuts and syrup.  Heat through and keep
  warm. For each pancake, use 1/4 c batter.  When done, top with warm
  syrup mixture.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Apple Pizza Dessert
 Categories: Desserts, Breads, Fruits
      Yield: 12 Servings
 
      8 oz Frozen bread dough; thawed
           -one-half frozen loaf
      8 oz Cream cheese; softened
    1/4 c  Sugar
      1    Egg
      1 ts Vanilla
      4 c  Apples; peel & thinly sliced
    2/3 c  Sugar
    1/4 c  Flour
      1 ts Cinnamon

MMMMM--------------------------TOPPING-------------------------------
    1/3 c  Flour
    1/3 c  Brown sugar
      2 tb Margarine; softened
    1/2 c  Slivered almonds
 
  Place bread dough on greased 12 inch deep dish pizza pan.  When thawed
  completely, pat dough on bottom and 1/2 inch up sides of pan.  Let
  rest 15 minutes.
  
  Combine cream cheese, 1/4 cup sugar, egg and vanilla until smooth.
  Spread over bottom of crust.  Combine apples, 2/3 cup sugar, 1/4 cup
  flour and cinnamon.  Arrange evenly over cream cheese mixture.
  
  In a small mixing bowl, combine 1/3 cup flour and brown sugar.  Cut in
  margarine until mixture is crumbly.  Add almonds.  Sprinkle evenly
  over apples.
  
  Bake at 350F for about 40 minutes, or until golden brown.
  
  Serve warm or cold, with whipping cream, whipped topping or ice cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Apple Bread
 Categories: Breads, Desserts, Fruits
      Yield: 12 Servings
 
      4 c  Flour
      2 t  Baking Soda
      1 t  Salt
      2 t  Cinnamon
      2 c  Sugar
      4    Eggs; beaten
      1 c  Vegetable Oil
    1/4 c  Sour Cream
      2 t  Vanilla
      2 c  Chopped Apples
      1 c  Chopped Nuts
 
   Preheat oven to 350 deg F.
  
  Sift together flour, baking soda, cinnamon and salt and set aside.
  Combine sugar, eggs, oil, sour cream and vanilla, beating well. Blend
  into flour mixture. Fold in apples and nuts and pour into 2 greased
  and floured loaf pans.
  
   Bake 1 hour or until loaves test done.
  
   Makes 2 loaves.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Biscuit Mix
 Categories: Breads, Mixes
      Yield: 1 servings
 
      9 c  Flour; sifted
           -cake & pastry pref
    1/3 c  Baking powder
      1 c  Milk; powdered
      2 T  Milk; powdered
      4 t  Salt
  1 3/4 c  Shortening; vegetable
 
  Sift all dry ingredients. Cut shortening into flour till mixture
  ressembles coarse cornmeal. Store, well covered, in cool, dry place.
  Makes: 13 cups
  
  Use for pancakes, waffles, biscuits or anything that you would use
  packaged biscuit mix. Source: _Pure and Simple_ by Marion Burrows
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Easy Biscuit Mix
 Categories: Breads
      Yield: 1 servings
 
     10 c  All purpose flour
      2 c  Shortening
    1/3 c  Baking powder
      2 ts Salt
    1/4 c  Sugar
 
   In a bowl stir together flour, baking powder, sugar, and 2 teaspoons
  salt. Cut in shortening until mixture resembles coarse crumbs. Store
  in an airtight continer for up to 6 weeks at room temperature, or for
  up to 6 months in the freezer.
  
   Recipe from:  Better Homes and Gardens New Cookbook, 1989.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Quick Biscuit Mix
 Categories: Breads
      Yield: 1 servings
 
  2 3/4 c  Wheat flour
    1/2 c  Soy flour; 2 T
  1 1/4 t  -salt
    1/2 c  Inst dry milk;less 1 T
  2 1/2 T  Baking powder
      1 c  Wheat germ
 
  Combine all ingredients store in sealed container.
  
  Makes 5 c
  
  From: TERRI ST.LOUIS Conf: (1668) L-CUISINE
 
MMMMM
 
