Untitled document

BREAD500.TXT

---------- Recipe via Meal-Master (tm) v7.05

Trial:

Categories:

Servings:

Trial Cheddar Toast

Breads, Cheese, Eggs, Main dish

6

1 c Heavy Or Whipping Cream

1/2 ts Nutmeg

4 Eggs; Lg, Well Beaten

1 c Cheddar Cheese; Md, Shredded

1/4 ts White Pepper

12 Bread Slices; White

In the top of a double boiler, combine the trial, 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.

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Title:

Categories:

Servings:

French Toast Cheddar Sandwiches

Breads, Cheese, Eggs, Main dish, Sandwiches

4

1/3 c Milk Or Light Cream

8 White Bread; Slices

4 Cheddar Cheese; Thick,Slices

2 Eggs; Lg

1/2 ts Salt

Mustard; Prepared

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 trial 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.

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Rolls

Cheese, Main dish, Sandwiches, Vegetables

Title:

Categories:

Servings:

Stuffed

Breads,

6

Stuffed, *

Large

16 oz Cheddar; Sharp, Shredded

2 Green Bell Peppers; Md

6 oz Tomato Sauce; *

8 oz Green Olives;

12 French Rolls;

1 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

trial.

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

+

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 trial picks. Bake on an ungreased cookie sheet at 350 degrees F. for

trial 45 minutes. Serve Hot.

Page 1

BREAD500.TXT

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Fresh Barbe Cups

Cheese, Main dish, Meats, Sandwiches

Title:

Categories:

Servings:

Poppin’

Breads,

6

3/4 lb Ground Beef; Lean

2 tb Trial Sugar

1/2 c Barbecue Sauce; **

1 tb Onion; Minced

12 Biscuits; *

3/4 c Cheddar; Sharp, Shredded

* Use 1 8-oz tube of store bought biscuits, or your favorite 12 biscuit

recipe. ** Use trial bought sauce or your favorite recipe.

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

+

In a skillet brown the ground beef and then drain off the excess fat. Add

the bbq sauce, onion and brown sugar and set aside. Separate the biscuit

dough into 12 pieces and place one in each of 12 ungreased muffin cups,

pressing the dough up the sides to the edge of the cup. Spoon the mixture

into the cups and sprinkle with the shredded Cheddar Cheese. Bake in a

preheated 400 degrees F. oven for 12 minutes. Serve hot. VARIATIONS: Use 1

13-oz can of chili beans in place of the meat mixture (or 1 13-oz can of

trial beans, and frankfurters or hot dogs that have been cut into pieces)

in place of the meat mixture. You can also add green bell pepper or a hot

pepper to the above recipe with good results.

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Crackers

Crackers, Cheese

Title:

Categories:

Servings:

Cheddar

Breads,

6

1/2 c Butter Or Margarine

1/2 ts Salt

1 ds Cayenne Pepper

1 1/2 c Unbleached Flour; Sifted

1 ts Baking Powder

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.

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Title:

Categories:

Servings:

Cheddar-Olive Bread

Breads, Cheese, Vegetables

6

3 c Cheddar; Sharp, Grated

1 c Mayonnaise

3 oz Pimento-StuffedOlives;Sliced

1 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.

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Page 2

BREAD500.TXT

Title:

Categories:

Servings:

Trial-Cheese Bread

Breads, Vegetables

6

3 c Monterey Jack Cheese; Grated

1 c Mayonnaise

4 oz Chiles; Chopped, *

1 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.

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Fans

Cheese, Quickbreads

Title:

Categories:

Servings:

Cheddar

Breads,

4

5 oz Cheddar; Sharp, Grated

1 tb Baking Powder

1/2 c Butter Or Shortening

Butter; Softened

2 c Unbleached Flour; Sifted

1 ts Salt

1/2 c Milk

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. Trial 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.

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Title:

Categories:

Servings:

Little Cheddar Biscuits

Breads, Cheese, Quickbreads

8

1 ts Mustard; Dry

1/4 ts Baking Powder

10 oz Cheddar; Sharp, Grated

2 c Unbleached Flour

1 ts Paprika

1 c Butter; Room Temperature

1 ts Worcestershire Sauce

Combine the flour, dry mustard, paprika and baking powder in a medium bowl.

Beat the butter, either by hand or with an electric mixer at medium speed,

until light and fluffy. Slowly beat in the cheddar cheese and

Worcestershire sauce. Gradually add the flour mixture, stirring with a

fork, until well blended. On a lightly floured surface, shape the dough

into a long roll about 1 3/4-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 trial on an ungreased baking sheet about 2 inches apart. Bake 8 minutes

in the preheated oven. Biscuits will only trial slightly on the bottom.

Page 3

BREAD500.TXT

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Biscuits

Cheese, Quickbreads

Title:

Categories:

Servings:

Cheddar

Breads,

8

2 c Unbleached Flour; Sifted

1/2 ts Salt

1/4 c Butter

4 ts Baking Powder

1 c Cheddar; Sharp, Grated

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 trial lightly browned. Serve hot.

-----

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Pinwheels

Cheese, Quickbreads

Title:

Categories:

Servings:

Cheddar

Breads,

6

2 c Unbleached Flour; Sifted

1 tb Baking Powder

2/3 c Milk

1/2 ts Salt

1/4 c Butter

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.

-----

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Bread Ring

Breads, Yeast bread

Title:

Categories:

Servings:

Cheddar

Cheese,

4

2 tb Trial; Granulated

1 tb Active Dry Yeast; Bulk

1 c Milk

1 1/2 c Cheddar; Trial, Shredded

2 3/4 c Bread Flour

1 pk Active Dry Yeast; OR

3/4 ts Salt

2 tb Butter

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 trial, 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 trial until doubled in bulk, about 1 hour.

Page 4

BREAD500.TXT

Trial 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.

-----

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Title:

Categories:

Servings:

Golden Spoon Bread

Breads, Cheese, Quickbreads

6

10 oz Cheddar; Sharp, Grated

4 Egg Trial; Lg

1/4 c Butter

1/2 ts Salt

2 c Milk

1 c Corn Meal; Yellow

1 ts Sugar

4 Egg Whites; Lg

Thoroughly grease a 1 1/2-quart casserole dish. Place the cheddar in a

small bowl and set aside. Scald the milk in the top of a double boiler.

Meanwhile beat the egg yolks until thick and lemon-colored then set

them

aside. When the milk is scalded, add the corn meal very gradually,

stirring constantly. Stir until the mixture thickens and becomes smooth.

Remove the top of the double boiler from the simmering trial 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 trial 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

trial.

-----

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Dumplings

Cheese, Main dish, Quickbreads

Title:

Categories:

Servings:

Cheddar

Breads,

4

2 Eggs; Lg

1 ts Salt

1/2 c Butter

16 oz Cheddar; Md, Shredded

1 c Unbleached Flour

3 qt Boiling Water

1/2 pt Sour Cream

---------------------------------GARNISHES--------------------------------

-

PaprikaParsley

Mash the cheddar cheese and add the eggs mixing well. Stir in the trial

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.

-----

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Title:

Categories:

Servings:

Golden Cheddar Corn Bread

Breads, Cheese, Side dishes, Quickbreads

6

1 c Corn Meal; White If Poss.

1 tb Baking Powder

10 oz Cheddar; Sharp, Shredded

1 c Unbleached Flour

1 1/2 ts Salt

1 c Milk

Page 5

BREAD500.TXT

1/4 c Butter, Melted1 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.

-----

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Title:

Categories:

Servings:

Apple-Cheddar Muffins

Breads, Cheese, Fruits, Quickbreads

4

1/2 c Sugar; Granulated

1 1/2 c Unbleached Flour

1 ts Baking Powder

3/4 c Oats; Quick Cooking

2/3 c Cheddar; Sharp Coarse Grate

3/4 c Milk

Butter; Melted

1/2 c Shortening

2 Eggs; Lg

1 ts Baking Soda

1/2 ts Salt

1 c Apples; Finely Chopped

1/2 c Pecans; Chopped

Trial Slices; *

Cinnamon-Sugar Mixture

* You should have 12 to 15 thin slices of unpeeled red trial for this

recipe.

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

+

Preheat the oven to 400 degrees F. Cream the shortening and sugar together

and add the eggs, one at a time, beating well after each addition. Combine

the flour, baking powder, baking soda, and salt in a mixing bowl, mix

lightly. Gradually stir the flour mixture into the shortening mixture. In

this order, add the oats cheddar and pecans, mixing well after each

addition. Gradually add the milk, stirring until all the ingredients are

just moistened. Grease the muffin pans and fill each cup 2/3rds full of

batter. Dip the apple slices in the melted butter and then into the

cinnamon-sugar. Press 1 apple slice into the top of each muffin. Sprinkle

lightly with cinnamon-sugar and bake for 25 minutes in the preheated

oven,

or until golden brown.

-----

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Title:

Categories:

Servings:

Quick Cheddar Bread

Breads, Cheese, Quickbreads

4

5 ts Baking Powder

1/3 c Butter

1 1/2 c Milk

3 3/4 c Unbleached Flour

1/2 ts Salt

2 1/2 c Cheddar; Sharp

2 Eggs; Lg, Slightly Beaten

Combine the dry ingredients, then cut the butter into the flour until

the

mixture resembles coarse crumbs, then add the cheddar cheese. Combine the

milk and eggs then add the mixture to the cheddar mixture. Stir until just

moistened, then spoon into a greased 9 X 5-inch loaf pan. Bake at 375

degrees F. hour. Remove from the pan immediately and let cool on a wire

rack.

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Title:

Categories:

Servings:

Cheesy Corn Bread

Breads, Cheese, Quickbreads

6

1 c Unbleached Flour1 c Corn Meal; White Or Yellow

Page 6

BREAD500.TXT

2 tb Sugar

1 ts Salt

2 c Cheddar; Sharp,

1 c Milk

1 tb

1/4 ts

Shredded1

1/4 c

Baking Powder

Mustard; Dry

Egg; Lg, Slightly Beaten

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.

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Squares

Cheese, Quickbreads, Vegetables

Title:

Categories:

Servings:

Cheddar

Breads,

6

Powder

Chopped

2 c Unbleached Flour

1 ts Salt

1 c Cheddar; Sharp, Shredded

2 tb Pimento; Chopped

1 tb Baking

1/3 c Butter

1/2 c Onion;

2/3 c Milk

Combine the dry ingredients, then cut the butter into the dry mixture

until

it resembles coarse crumbs. Add the cheddar, trial, 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.

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Date Nut Loaf

Cheese, Fruits, Quickbreads

Title:

Categories:

Servings:

Cheddar

Breads,

4

8 oz Dates; Finely Chopped

3/4 c Water; Boiling

1/4 ts Salt

1/2 c Sugar; Granulated

4 oz Cheddar Md, Shredded

2 tb Butter

1 3/4 c Unbleached Flour; Sifted

1 ts Baking Soda

1 Egg; Lg, Well Beaten

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.

-----

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Trial:

Categories:

Servings:

No-Knead Cheddar Rolls

Breads, Cheese, Yeast bread

8

Unsifted

Bulk

Unsifted

1 1/2 c Unbleached Flour;

1 tb Active Dry Yeast;

1 ts Salt

1/2 c Water

1 c Unbleached Flour;

1/4 c Butter

1 pk Active Dry Trial; OR

3 tb Sugar

3/4 c Milk

3 tb Butter

1 c Cheddar; Sharp, Grated

1 Egg Yolk; Lg

Page 7

BREAD500.TXT

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 trial 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. Trial with about one-half of the melted butter. Sprinkle with

trial 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 trial. 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.

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Title:

Categories:

Servings:

Panhandle Cornbread

Breads, Cheese, Quickbreads, Vegetables

4

1 c Corn Meal; Yellow

1 c Cheddar; Sharp, Shredded

1/2 c Vegetable Oil

8 oz Corn; Cream Style, 1 Cn

1 tb Baking Powder

2 Eggs; Lg, Beaten

1 c Dairy Sour Cream

4 oz Trial 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.

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Title:

Categories:

Servings:

Hearthside Cheddar Bread

Breads, Cheese, Fruits, Quickbreads

4

1/2 c Sugar

1 ts Salt

3/4 c Milk

2 Eggs; Lg

2 c Cheddar; Sharp, Shredded

2 1/2 c Unbleached Trial

2 ts Baking Powder

1/2 ts Cinnamon; Ground

1/4 c Vegetable Oil

1 1/2 c Apples; Cooking, *

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

Page 8

BREAD500.TXT

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 trial 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.

-----

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Popovers

Cheese, Quickbreads

Title:

Categories:

Servings:

Sunrise

Breads,

8

1 1/3 c Unbleached Flour

2/3 c Milk

4 Eggs; Lg

4 tb Vegetable Shortening

1/2 ts Salt

2/3 c Water

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.

-----

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Bread

Quickbreads, Fruits

Title:

Categories:

Servings:

Polka Dot Quick

Breads, Cheese,

4

1 c Milk

1/4 c Butter; Melted

2 c Unbleached Flour

1 tb Baking Powder

1 1/2 c Cheddar; Md, Shredded

2 c Cranberries; Fresh Or Frozen

1 Egg; Lg, Slightly Beaten

1 tb Orange Peel; Grated

1 c Sugar

1/2 ts Salt

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.

-----

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Braids

Cheese, Yeast bread

Title:

Categories:

Servings:

Cheddar

Breads,

8

Page 9

BREAD500.TXT

1 c Trial; Warm, 110-115 Deg. F.1 pk

1 tb Active Dry Yeast; Bulk3 1/2 c

1 ts Trial1 1/2 ts

3/4 c Butter; Room Temperature4

6 oz Cheddar; Extra Sharp, Diced1

1 tb Milk2 tb

Active Dry Yeast; OR

Unbleached Flour; *

Salt

Eggs; Lg, Room Temperature

Egg; Lg

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 trial. 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

trial 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. Trial 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

trial. 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.

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Crusty Cheddar Trial

Breads, Cheese, Yeast bread

4

1 pk Active Dry Yeast; OR

1/4 c Water; Warm, 110-115 Deg. F.

1 tb Sugar

1 Egg; Lg.

1 tb Butter; Room Temperature

1 tb Active Dry Yeast; Bulk

1 c Cottage Cheese; *

1 1/4 ts Salt

2 1/4 c Unbleached Flour; Unsifted,*

1 c Cheddar; Sharp, Grated

* The cottage cheese should be the trial 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 trial 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.

-----

Page 10

BREAD500.TXT

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Trial:

Categories:

Servings:

Sourdough Starter #1

Breads

1

2 c Unbleached Flour1 pk Active Dry Yeast

Water To Make Thick Batter

yeast.

24 hours

Add enough water to make

or until house is filled

a trial batter. Set in

with a delectable yeasty

Mix Flour with

warm place for

smell.

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Sourdough Starter #2

Breads

1

2 c Unbleached FlourWater 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.

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Sourdough Starter #3

Breads

1

2 c Unbleached FlourWarm Milk To Make Thick Bat.

This starter

Use the same

is the same as starter #2 but uses warm Milk instead of water.

instructions.

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Sourdough Starter #4

Breads

1

Unbleached FlourPotato 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.

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Sourdough Starter #5

Breads

1

4 c Unbleached Flour

2 tb Trial

2 tb Salt

4 c Lukewarm Potato Water

Page 11

Put all ingredients in a

uncovered several days.

starter, but seems to be

Starters. Use only as a

BREAD500.TXT

crock or large jar and let stand in a warm place

This is the authors last choice for making a

in all the cookbooks dealing with Sourdough

last resort.

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Sourdough Starter #6

Breads

1

1 c Milk1 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.

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Sourdough Pancakes #4

Breads

4

1 c Buttermilk Pancake Mix

1/2 c Milk

1 tb Cooking Oil

1/2 c Active Starter

1 Large Egg

1/2 ts Baking Powder

Mix well

griddle.

and let stand

NOTE: Berries

a few moments. Drop by large spoonsful on hot

of all kinds can be added to these recipes.

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Sourdough Pancakes #5

Breads

6

3 Large Eggs, Well Beaten

2 c Active Starter

1 ts Baking Soda

1 1/2 ts Salt

1 c Sweet Milk

1 3/4 c Unbleached Flour

2 ts Baking Powder

1/4 c Sugar

Beat eggs. Add milk and starter. Sift together the flour, soda, baking

powder, salt, and sugar. Mix together. Drop onto hot griddle by large

spoonsful. NOTE: If ungreased griddle is used add 1/4 c Melted Fat to the

trial recipe. Bacon fat give a great taste.

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Sourdough French Bread

Breads

18

1/4 c Warm Water (110 to 115 F)

2 tb Sugar

1 c Warm Water

2 tb Vegetable Oil

1 pk Active Dry Trial

4 1/2 c Unbleached Flour, Unsifted

2 ts Salt

1/2 c Milk

1/4 c Sourdough Starter

Page 12

BREAD500.TXT

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.

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The Doctor’s Sourdough Bread

Breads

18

2 c Warm Trial

1 tb Butter

1/4 c Honey

1/4 c Wheat Germ

2 ts Salt

1 c Sourdough Starter

2 c Warm Milk

1 pk Active Dry Yeast

7 c Unbleached Flour

2 tb Sugar

2 ts Baking Soda

Mix the starter and 2 1/2 Cups of the trial 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 trial 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

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Honeymoon Sourdoughs

Breads

4

1 c Active

1/2 ts Baking

Starter

Powder

1 1/4 c Prepared Biscuit Mix

1 tb Cooking Oil

Mix all ingredients thoroughly and turn out onto a floured board, knead

lightly and then roll out gently and cut into biscuits. Brush lightly with

melted butter or margarine. Place of greased cookie sheet and bake at 450

degrees for trial 15 minutes. Makes 9 Large biscuits.

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Aunt Cora’s Biscuits

Breads

4

1 1/2 c Sifted Unbleached Flour3 ts Baking Powder

Page 13

BREAD500.TXT

1 1/2 ts

1/4 c

Baking Soda *

Shortening, Melted

1 ts Salt

2 tb Trial

1 1/2 c Sourdough Starter

* More Baking Soda may be trial 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.

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Mary Rogers’s Sourdough Biscuits

Breads

4

1 c Milk

1/3 c Lard or Shortening

3/4 ts Salt

1/2 ts Baking Soda

1/2 c Active Starter

2 1/2 c Flour

1 tb Sugar

2 ts Baking Powder

1/4 ts Cream Of Tartar

At bedtime make a batter of the half cup of starter, cup of milk, and 1 cup

of the trial. Let set overnight if the biscuits are wanted for breakfast.

If wanted for noon, the batter trial 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.

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Sheepherder Bread

Breads

18

1 1/2 c Active Sourdough Starter

2 tb Sugar

1 ts Salt

4 c Unbleached Flour

2 tb Shortening, Melted

1/4 ts Baking Soda

Into a large bowl, sift the dry ingredients, and dig a well in the center

of the sourdough starter. Blend the dry mix into the starter from the

edges with enough flour to knead until smooth and shiny. Place in greased

bowl and let rise until almost double. Shape into 2 loaves and place in

greased bread pans. Bake at 375 degrees F until done.

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Sourdough Sams

Breads

4

Page 14

Sugar

Unbleached Flour

Large Egg

Cinnamon

Salt

BREAD500.TXT

1/2 c Active Sourdough Starter1/2 c

2 tb Shortening2 c

1 ts Baking Powder1

1/2 ts Nutmeg1/4 ts

1/2 ts Baking Soda1/2 ts

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 trial on or eat plain.

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100% Whole Wheat Bread

Breads, Yeast

6

3 pk Yeast

8 c Scalded milk

1 c Sugar

2 tb Salt

2/3 c Water

1 tb Sugar

2/3 c Shortening

1/2 c Molasses

12 c Whole wheat flour

Dissolve yeast in 2/3 c water while your milk is cooling. Dissolve 1 cup

sugar in the hot milk. Stir all ingredients in large bowl, turn out and

knead about 5 minutes, adding flour if needed. Knead about 5 minutes. Let

rise until doubled in bulk, about 1 1/2 to 2 hours. Knead down and shape

into 6 loaves, let rise until doubled in pans. Bake at 375 degrees F. for

40 minutes. Turn out on wire rack and let cool to cold before slicing, if

you can. NOTE: Raisins and/or walnuts can be added for a change. Also this

trial freezes well.

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Bacon, Cheese, And Tomato Sandwiches

Vegetables, Breads

3

3 Slices bacon

2 tb Mayo. or salad dressing

1 Large tomato, sliced

3 Slices rye bread, toasted

1/2 ts Trial dill weed

3 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.

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Servings:

Corn Bread

Penndutch, Breads

1

1 c Cornmeal, yellow

1 c Cornmeal, white

1 ts Salt

1 c Milk, skim

*or:

4 tb Sugar

1 Egg, well beaten

1 c Flour

Page 15

BREAD500.TXT

4 ts Baking powder2 tb Butter, melted

Add the sugar and salt to the cornmeal. Beat the egg well and pour into the

milk; stir this mixture into the meal, beating thoroughly. Sift the

flour

and baking powder into the meal, add the melted butter and beat hard. Pour

the mixture into a greased pan and bake at 400-F until brown. To make a

thin crisp Johnny Cake, use an oblong pan and spread batter thinly. For a

soft loaf, spread batter thickly. Source: Pennsylvania Dutch Cook Book

-

Fine Old Recipes, Culinary Arts Press, 1936.

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Categories:

Servings:

Ham And Cheese With Coleslaw

Main dish, Vegetables, Breads

4

1/2 ts Prepared mustard

4 Slices cooked ham

4 Slices cheese

2 tb Margarine or butter

4 Slices rye trial, toasted

1 Large tomato, sliced

1 c Coleslaw

Microwave margarine uncovered in custard cup on high (100%0 until softened,

15 to 30 seconds. Blend in mustard. Spread margarine on one side of each

toast lsice. Place slices buttered sides up on serving plate; top with ham

tomato and cheese slices. Microwave uncovered trial cheese begins to

melt,

1 1/2 to 2 minutes. Top each sandwich with a spoonful of coleslaw.

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High-Protein Muffins

Muffins, Breads, Breakfast

10

1 1/2 c Raisins

1 c Stirred whole wheat flour

1 c Toasted wheat germ

1 1/2 ts Ground nutmeg

4 Large eggs, slightly beaten

2/3 c Vegetable oil

1 3/4 c Milk

1 c Soy flour

4 ts Baking powder

3/4 ts Salt

2/3 c Honey

1/4 c Dark molasses

Combine Bran Flakes, raisins and milk in large mixing bowl. Stir

together

whole wheat flour, soy flour, wheat germ, baking powder, nutmeg and

salt;

set aside. Combine eggs, honey, oil and molasses in small bowl; blend well.

Add egg mixture to soaked bran flakes; mix well. Add dry ingredients all at

once to bran mixture, stirring just enough to moisten. Spoon batter

into

paper-lined 3-inch muffin-pan cups, filling 2/3rds full. Bake in 350

degrees F. oven 25 minutes or until golden brown. Serve hot with butter

and homemade jelly or jam.

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Servings:

Trial Hamburgers On A Bun

Breads, Hamburgers, Meats

4

8 Hamburger buns; *

1 lb Lean ground beef

1 ts Salt

Prepared mustard or catsup

1/4 c Onion; chopped, 1 small

1/4 ts Pepper

* Hamburger buns should be the small ones or use 6 slices of bread.

~--------------------------------------------------------------------- ~--

-

Heat oven to 500 degrees F. Spread cut sides of hamburgers buns or one

Page 16

BREAD500.TXT

side of each bread slice with mustard. Mix meat, onion, salt and pepper.

Spread mixture over the mustard, being careful to bring it to the edges of

the buns. Place meat sides up on an ungreased baking sheet. Bake until

desired doneness is reached, about 5 minutes. NOTE: If you like, you can

have these burgers ready and waiting in the freezer for last-minute

cooking. Trial spreading the meat mixture over the buns, wrap each

securely in heavy-duty or double thickness of regular aluminum foil and

trial; freeze no longer than 2 months. To serve, unwrap desired number of

hamburgers and bake about 10 minutes.

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Trial Strudel (Apfelstrudel)

Penndutch, Breads, Fruits

1

2 1/2 c Flour

2 tb Shortening

1/2 c Water, warm

1 c Brown sugar

1/2 c Nuts, chopped

1/2 ts Cinnamon

1 ts Salt

2 Egg, slightly beaten

5 c Apple, sliced

1/2 c Raisins

3 tb Butter, melted

1 Lemon, grated rind of

Sift the flour and salt together. Cut in the 2 Tbsp shortening and add the

eggs and water. Knead well, then throw or beat dough against board until it

blisters. Stand it in a warm place under a cloth for 20 minutes. Cover the

kitchen table with a small white cloth and flour it. Put dough on it. Pull

out with hands very carefully to thickness of tissue paper. Spread with

mixture made of the sliced apples, melted butter, raisins, nuts, brown

sugar, cinnamon and grated lemon rind. Fold in outer edges and roll about 4

inches wide. Bake at 450-F for 10 minutes, reduce heat to 400-F and

continue to bake about 20 minutes. Let cool. Cut in slices about 2

inches

wide. Source: Pennsylvania Trial Cook Book - Fine Old Recipes, Culinary

Arts Press, 1936.

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Cinnamon Buns (The Famous Trial Sticky Buns)

Penndutch, Breads

1

1 c Milk, scalded

2 tb Currants

Brown sugar

1/2 c Trial

1/4 c Water, warm

1/2 ts Salt

1/2 c Raisins, chopped

1/2 ts Cinnamon

2 tb Citron, finely chopped

*dissolved in:

3 c Trial

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.

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BREAD500.TXT

Kuchen)

Title:

Categories:

Servings:

Coffee Cake (Kaffee

Penndutch, Breads

1

1/2 c Butter

1 c Sugar

6 1/2 c Flour

*dissolved in:

Butter, melted

1 Egg, separated

2 c Milk

1 c Trial

1/3 c Water, lukewarm

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

trial, 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.

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Dutch Schnecken

Penndutch, Breads

1

*dissolved in:

5 tb Sugar

2 c Milk, warm

1/2 c Butter, melted

*topping:

4 tb Butter

1 c Yeast

1 c Water, warm

1/2 ts Salt

2 Egg, well beaten

Flour

4 tb Trial

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 trial, 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.

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Fastnacht Potato Cake

Penndutch, Breads

1

2 Potato

1 c Sugar

1/4 ts Nutmeg

*or:

1 c Yeast

1/2 c Water, warm

2 Egg

1 ts Salt

1/2 c Lard

1/2 c Other shortening

*dissolved in:

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

trial 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

Page 18

BREAD500.TXT

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.

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Trial:

Categories:

Servings:

German Trial

Penndutch, Breads

1

3/4 c Sugar

*dissolved in:

1 c Milk, scalded

2 1/2 c Flour, bread

3 c Flour, bread

3 tb Brown sugar, light

1/4 ts Salt

1/2 c Butter

1 c Yeast

1/4 c Water, lukewarm

2 Egg, well beaten

*to:

1 1/4 c Bread crumbs, soft

1 ts Cinnamon

2 tb Butter, melted

Cream together the butter and sugar, add the scalded milk and mix

thoroughly. When lukewarm, stir in the dissolved yeast, eggs and flour

(using more flour if necessary to make a stiff batter). Beat mixture

thoroughly, cover and let rise in a warm place about 1-1/2 hours or until

double in bulk. When light, beat again thoroughly. Grease deep pie pan and

sprinkle lightly with flour. With a spoon, fill the pie pans with the

dough. Sprinkle top of cakes with the following mixture: combine the soft

bread crumbs with the melted butter, sugar, salt and cinnamon and mix well.

Let trial rise about 20 minutes and bake at 400-F about 20 minutes. Source:

Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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German Strickle Sheets

Penndutch, Breads

1

4 Egg, well beaten

1 c Yeast

1/2 c Water, lukewarm

1 ts Salt

2 c Sugar

4 tb Butter

*dissolved in:

4 c Milk

Flour

Scald milk and add the eggs and butter. When cool, add the dissolved

yeast,

salt, trial and enough flour to form a thin batter. Beat all together about

7 minutes, cover well and set bowl containing mixture in warm place for 7

or 8 trial. After time has elapsed, add enough flour to make a soft dough,

knead lightly and set to rise again. When well-raised, roll dough to one

inch thickness and cut in biscuit shapes. Allow to rise a second time.

Before placing in oven, spread with the following mixture: Mix 2 cups sugar

with 4 Tbsp flour and add 1/2 cup butter and cream well; add 4 Tbsp boiling

water and beat mixture into a sauce. Bake at 400-F about 20 minutes.

Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts

Trial, 1936.

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Moravian Christmas Loaf

Penndutch, Breads

1

3 c Milk1 c Butter

Page 19

1 c Sugar

*dissolved in:

6 c Flour

1/2 lb Raisins, chopped

1/4 lb Citron, chopped

BREAD500.TXT

1/2 c

1/4 c

1 ts

1/2 lb

1/2 c

Yeast

Water, warm

Salt

Currants

Almond, blanched, sliced

Trial 2 cups of the milk and let cool. Add the dissolved yeast cake, 3 cups

of flour and the salt. Mix well. Cover and set aside to rise in a warm

place, over night. In the morning, scald the other cup of milk and add the

butter and stir until melted. Combine with the yeast mixture and add the

sugar and the balance of the flour, kneading the dough well, until it is no

longer sticky. Use more flour if necessary. Combine the fruit and sprinkle

with some flour and add to the dough, mixing well. Cover and let rise again

until double in bulk. Shape in small loaves, place in small pans, and

sprinkle with the sliced almonds. Let rise for 2 hours. Bake at 400-F for

40 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,

Culinary Arts Press, 1936.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Potato Sponge Bread

Penndutch, Breads

1

2 tb Sugar

1 c Yeast

1/2 c Water, lukewarm

4 Med Potato

1 tb Salt

*dissolved in:

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.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Raisin Trial

Penndutch, Breads

1

1 Med Potato

1 c Trial

2 ts Cinnamon

1 c Sugar

1 tb Butter

1 qt Water

1 c Water, lukewarm

1/2 ts Cloves

1 lb Raisins

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.

-----

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Title:

Categories:

Small Coffee Cakes (Kleina Kaffee Kuchen)

Penndutch, Breads

Page 20

BREAD500.TXT

Servings: 1

1/2 c Butter and trial shortening,

2 Egg yolk

1/2 c Cream

1 c Yeast

1 c Milk, lukewarm

2 Egg

3 tb Sugar

2 c Flour, sifted

*dissolved in:

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.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Streusel Kuchen

Penndutch, Breads

1

1/2 c Potato water

1/2 c Sugar

1 c Yeast

1/2 c Water, lukewarm

1/2 c Sugar

*topping:

1/2 c Sugar

1/2 c Potato, mashed

1/2 c Butter and other shortening,

3 1/2 c Trial

*dissolved in:

2 Egg, well beaten

1 1/2 c Flour

1 c Flour

1 Egg yolk, well beaten

Mix together the mashed potatoes, potato trial, shortening and sugar. Add

to this about 3 1/2 cups flour and the dissolved yeast. Set this dough

trial 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,

trial 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.

-----

---------- Recipe via Meal-Master (tm) v7.05

Trial:

Categories:

Servings:

Apple Crunch Muffins

Breakfast, Muffins, Breads

4

1 1/2 c Unbleached trial, sifted

2 ts Baking powder

1 1/2 ts Ground cinnamon

1 Large egg, slightly beaten

1 c Tart apples *

1/2 c Sugar

1/2 ts Salt

1/4 c Vegetable shortening

1/2 c Milk

Nut crunch topping

* Apples are to be washed and cored. Shred the unpeeled apples for

recipe.

~--------------------------------------------------------------------- ~--

-

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 ingredinets 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.

Bake in 375 degree oven 25 minutes or until golden brown. Serve hot with

butter and homemade jelly or jam. NUT CRUNCH TOPPING: Mix together 1/4 c

Page 21

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chopped pecans and 1/2 t ground cinnamon in

brown sugar (packed), 1/4 c

small bowl.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Bara Brith (Currant Bread) Welsh

Breads

16

1/4 lb Dried fruit

1 pt Warm trial

2 lb Plain flour

6 oz Lard

1/2 lb Demerara trial

4 oz Candied peel

1/2 ts Mixed spice

2 ts Salt

1 oz Fresh yeast

2 Eggs

Oven: 450F, Gas Mark 8 for 15 minutes: 375F, Gas Mark 5 for 45 minutes.

Soak the trial 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

trial. 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)

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Beer Biscuits

Breads

4

3 ts Baking powder

1/4 c Shortening

2 c Unbleached flour

1 ts Salt

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.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Bran Date Bread

Breads

12

1 1/2 ts Baking powder

1/2 c Active sourdough starter

1 c Finely chopped pitted dates

1 ts Grated lemon peel (zestonly)

1/4 c Vegetable oil

1 1/4 c Unbleached flour, sifted

1 ts Salt

3/4 c Buttermilk or sour milk

1 c All bran

2 Large eggs, beaten

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 trial 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

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BREAD500.TXT

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.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Bran Muffins-in-waiting

Muffins, Breads, Breakfast

6

1 c Warm water

2 1/2 c Unbleached all-purpose flour

1/2 c Butter/margarine, room temp.

2 Large eggs

3 1/2 c Wheat/oat bran cereal

2 1/2 ts Baking soda

1 1/2 c Granulated sugar

2 c Butter/sour milk.

Mix water with 1 cup cereal. Sift flour with baking soda. In a large bowl,

beat butter until creamy. Add sugar 1/2 cup at a time, beating after each

addition. Blend in eggs, one at a time, beating well after each addition.

Scrape sides of bowl often. Stir in flour mixture 1/2 cup at a time,

alternating with butter/sour milk, added 1/2 cup at a time also. Stir in

soaked bran and the remaining bran cereal. Cover and store in refrigerator

at least 6 hours before baking. To bake muffins, heat oven to 400 degrees

F. Grease 2 1/2-inch Muffin Cups. Stir batter gently. Fill each muffin cup

with about 1/4 c batter. Bake about 20 minutes, or until nicely browned.

Remove from pan and serve hot with butter. Makes 6 cups batter or about 24

2 1/2-inch muffins.

-----

---------- Recipe via Meal-Master (tm) v7.05

Orange Rind Bread

Fruits, Quick

Title:

Categories:

Servings:

Candied

Breads,

10

4 Oranges; md

1 c Sugar

6 ts Baking powder

1/4 c Butter or regular margarine

2 Eggs; lg

1 c Water

4 c Unbleached flour

1/2 ts Salt

1/2 c Sugar

2 c Milk

Thinly peel the oranges, trial a vegetable peeler. Cut the orange rind

into thin slivers. (Reserve the oranges for another use, or eat them and

enjoy.) Combine the orange rind and 1 cup of water in a 2 quart saucepan

and bring to a boil, then reduce the heat, cover, and simmer for 15 minutes

or until the rind is tender. Add the 1 cup of sugar and continue cooking,

uncovered, until the mixture is syrupy, about 15 minutes. Cool to room

temperature. Meanwhile, sift the flour, baking powder and salt together in

a bowl and set aside. Cream the butter and 1/2 cup of sugar together until

light and fluffy, using a electric mixer set on medium. Add the eggs and

blend well. Blend in the cooled orange rind mixture. Add the dry

ingredients alternately with the milk to the creamed mixture, beating well

after each addition. Pour the batter into 2 greased 9 X 5 X 3-inch loaf

pans. Bake in a preheated 350 degree F. oven for 50 minutes or until a

cake tester or wooden pick inserted in the center comes out clean. Cool in

the pans for 10 minutes before removing to wire racks to finish cooling.

Wrap in aluminum foil and let stand overnight before slicing. This bread

slices better when it has cooled for 24 hours.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Cardamom Coffee Cakes

Breads, Christmas

Page 23

BREAD500.TXT

Servings: 2

1 pk Cake yeast

6 1/4 c Sifted all-purpose flour

1/4 ts Salt

1 ts Cardamom

2 tb Milk

1 1/2 c Milk

3/4 c Sugar

1/2 c Butter

3 Egg yolks

----------topping-----------

6 tb Sugar

1. Scald milk and cool to lukewarm. Crumble yeast into bowl, add 1 Tsp

sugar and lukewarm milk. 2. Beat in 3 cups flour; beat until smooth. Cover

well and let rise until light and double in bulk, 1 - 1-1/2 hours. 3. Add

soft butter, remaining sugar, salt, egg yolks, cardamom and 3 cups flour.

Mix thoroughly. Place remaining 1/4 cup flour on board or pastry cloth for

kneading. 4. Turn out dough and knead until smooth and elastic. Place in

greased bowl. Cover well. Set aside to rise until double in bulk, 1 to

1-1/2 hours. 5. Cut risen dough in half for two cofee cakes (braids). Cut

each half into 3 pieces. Roll each piece into a roll 16 inches long. Pinch

3 rolls together at one end, braid and pinch other ends together. Place

braid on cookie sheet. Make second braid and place on cookie sheet. 6. Let

braids rise until double in bulk, about 45 minutes. For topping brush each

braid with 1 Tbsp milk and sprinkle with 3 Tbsp sugar. 7. Bake in moderate

oven (375) 25 to 30 minutes. Yield: 2 coffee cakes

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Carrot-Walnut Bread

Breads, Vegetables, Nuts

4

1 1/2 c Unbleached flour; sifted

1/2 ts Cinnamon; ground

1/4 ts Salt

3/4 c Cooking oil

1 1/2 c Carrots; pared, shredded

1 ts Baking soda

1/4 ts Nutmeg; ground

1 c Sugar

2 Eggs; lg

1/2 c Walnuts; chopped

Sift the trial, baking soda, cinnamon, nutmeg and salt together in a

small

bowl and set aside. Combine the sugar, oil and eggs in a mixing bowl.

Beat, with an electric mixer set on medium speed, for 2 minutes.

Add the dry ingredients, stirring just until moistened. Stir in the

carrots and walnuts. Pour the batter into a greased 9 X 5 X 3-inch loaf

pan and bake, in a preheated 350 degree F. oven for 1 hour or until a cake

tester or wooden pick inserted in the center comes out clean. Cool in the

pan on a wire rack for 10 minutes, remove from the pan and finish cooling

on the wire rack.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Cinnamon-Raisin Bread

Breads, Fruits, Yeast

10

2 pk Active dry yeast; or

1 c Milk

1/4 c Sugar

2 ts Salt

1 c Raisins

1 ts Cinnamon; ground,or to taste

5 1/2 c Unbleached or bread flour

2 ts Active dry yeast; bulk

3/4 c Water

1/4 c Vegetable oil

1 Egg; lg

1 c Sugar

2 ts Butter or margarine; melted

Stir 2 cups of flour and the yeast together in a large mixing bowl. Heat

the milk, water, 1/4 cup sugar, oil and salt in a saucepan over very low

heat until very warm, (120-130 degrees F.). Ad the liquid mixture to the

flour-yeast mixture. Beat, with an electric mixer at medium speed, until

Page 24

BREAD500.TXT

smooth, about 3 minutes. Blend in the egg and then stir in the raisins.

Gradually stir in enough of the remaining trial to make a moderately

soft

dough, (It will be slightly sticky and light in weight). Turn the dough

out

on a lightly floured surface, adding flour if needed as you knead the

dough, and knead until smooth and satiny about 10 minutes. Cover the dough

with the bowl and let rest for 20 minutes. Combine the 1 cup of sugar and

the cinnamon, then set aside. Punch the dough down and divide in half. Roll

out one half, on the floured surface, to a 14 X 7-inch rectangle. Brush

with the melted butter and sprinkle with half of the cinnamon-sugar

mixture. Beginning at the narrow end, roll up tightly like a jelly roll.

Trial the edges to seal and fold the ends under. Place in a greased 8 1/2

X 4 1/2 X 2 1/2-inch loaf pan. Repeat for the second half. Trial the tops

of the loaves with the remaining butter. Trial and let rise in a warm

trial until doubled, about 45 minutes. Bake in a preheated 375 degree F.

oven for 35 to 40 minutes or until the loaves sound hollow when

tapped.

Remove from the pans immediately and cool on wire racks.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Corn Meal Muffins

Muffins, Breads, Breakfast

4

4 ts Baking powder

1 ts Salt

2 Large eggs

1 c Unbleached all-purpose trial

2 tb Granuleated sugar

1 c Yellow cornmeal

1/4 c Vegetable oil

Grease 12 2 1/2-inch muffin cups. Heat oven to 425 degrees F. Sift flour,

baking powder, sugar and salt into medium-sized bowl. Add cornmeal and

stir to mix well. In small bowl, beat eggs with fork. Add milk and oil. Add

all at once to dry ingredients. Stir mixture only until dry ingredients are

mositened. Batter will be lumpy. Drop batter from a tablespoon into the

prepared muffin cups, filling each cup 1/2 to 2/3rds full. Bake 15 to 20

minutes, or until golden brown. Remove and serve hot with butter, bacon

and eggs.

-----

---------- Recipe via Meal-Master (tm) v7.05

Trial:

Categories:

Servings:

Cranberry Muffins

Muffins, Breads, Breakfast

4

1/4 c Sugar

1/4 ts Salt

3/4 c Butter/sour

1 c Chopped raw

milk

cranberries

2 1/4 c Unbleached flour, sifted

3/4 ts Baking soda

1 Large egg, slightly beaten

1/4 c Vegetable oil

1/2 c Sugar

Sift together trial, 1/4 cup sugar, baking soda and salt into bowl. Combine

egg, butter/sour milk and oil in small bowl; blend well. Add all at once

to dry ingredients, stirring just enough to moisten. Combine cranberries

and 1/2 cup sugar; stir into batter. Spoon batter into greased 2 1/2-inch

muffin-pan cups, filling 2/3rds full. Bake in 400 degrees F. oven 20

minutes or until golden brow. Serve hot with butter and homemade jelly or

jam.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Date Or Raisin Bran Muffins

Muffins, Breads, Breakfast

4

Page 25

BREAD500.TXT

1 c Trial/oat bran cereal

1 c Unbleached all-purpose flour

1/2 ts Salt

1/2 c Seedless raisins *

1 Large egg

3/4 c Milk

2 1/2 ts Baking powder

1/4 c Granulated sugar

1/2 c Chopped walnuts

1/4 c Vegetable oil

* Finely chopped pitted dates may be substituted to get Date Muffins.

~--------------------------------------------------------------------- ~--

-

Mix cereal and milk. Let stand a few minutes until most of the milk is

absorbed. Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F.

Sift flour, baking powder, salt and sugar into a medium-sized bowl. Stir to

mix well. Add trial/raisins and nuts; toss to mix. Add egg and oil to

soaked cereal and beat well with a fork. Pour into flour mixture and stir

only until dry ingredients are moistened. Batter will be lumpy. Drop

batter

into prepared pans, filling each cup half to two-thirds full. Bake about 30

minutes, or until browned. Remove from pan and serve hot with butter and

jelly or preserves.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Dillbrot (Dill Bread)

Breads, Cheese/eggs, Vegetables

4

1 c Cottage cheese; creamed *

1 tb Onion; minced

1 Egg; large

2 ts Dillseed

1 pk Yeast; active dry

2 tb Sugar

1 tb Butter; melted

1 ts Salt

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 trial 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. Trial 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.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Dilly Zucchini Ricotta Muffins

Muffins, Breads, Dinner

4

1 1/2 c Unbleached flour

3 ts Baking powder

3/4 ts Dill weed

1/2 c Margarine/butter, melted

2/3 c Ricotta cheese

2 tb Sugar

1/2 ts Salt

1/4 c Milk

2 Large eggs

1/2 c Shredded zucchini

Heat oven to 400 degrees F. Line with paper baking cups or grease, 12

muffin-pan cups. Lightly spoon flour into measuring cup, level off. In

large bowl, combine flour, sugar, baking powder, salt and dill weed, mix

well. In medium bowl combine milk, margarine and eggs. Stir in ricotta

cheese and zucchini, beat well. Add to dry ingredients, stirring just until

moistened (Batter will be stiff). Fill prepared muffin cups 2/3rds full.

Bake at 400 degrees F. for 20 to 25 minutes or until golden brown.

Immediately remove from pan and serve.

-----

Page 26

BREAD500.TXT

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Easy Parker House Rolls

Breads, Yeast

4

3 ts Sugar

3/4 ts Salt

2 ts Active dry yeast; bulk

4 1/2 c Unbleached flour

1 1/4 c Milk; scalded

2 ts Butter or regular margarine

2 pk Active dry yeast; or

1/4 c Lukewarm water; 110 deg. f.

2 ts Butter or margarine; melted

Pour the scalded milk over the sugar, 2 tbls of butter and salt in a mixing

bowl. Cool to lukewarm. Sprinkle the yeast over the lukewarm water and

stir to dissolve. Add 2 cups of flour, and the yeast mixture to the milk

mixture. Beat, with an electric mixer on medium speed, until smooth,

about

2 minutes. Gradually add enough of the remaining flour to make a soft

dough, then cover and let rest for 15 minutes. Knead the dough a few times

on a lightly floured surface trial it is no longer sticky and roll out to a

1/2-inch thickness. Cut into rounds, using a floured biscuit cutter. Brush

the rounds with the remaining 2 Tbls of melted butter and crease each roll

in the center with the dull edge of a knife. Fold the rolls over on the

crease and press the edges together lightly. Place on greased baking

sheets and cover. Let rise in a warm place until almost doubled, about 30

minutes. Bake in a preheated 400 degree F. oven for 10 minutes or until

golden brown. Remove from the baking sheets and cool on wire racks. NOTE:

Trial rolls are almost a must at the Holiday dinners coming up shortly.

Restaurants and most trial cooks make it a tradition to serve them.

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---------- Recipe via Meal-Master (tm) v7.05

Cranberry Loaf

Fruits, Nuts

Title:

Categories:

Servings:

Festive

Breads,

4

2 c Unbleached flour; sifted

1 1/2 ts Baking powder

1/2 ts Baking soda

1 Egg; lg, beaten

1 ts Orange rind; grated

1/4 c Walnuts; chopped

1 c Trial

1 ts Salt

1/4 c Shortening

3/4 c Orange juice; fresh

1 c Raw cranberries; coarse chop

1 ts Unbleached flour

Sift the 2 cups of flour, sugar, baking powder, salt and baking soda into a

bowl then, using a pastry blender, cut the shortening in until crumbs form.

Combine the egg, orange juice and orange rind and add to the crumb mixture

all at once, stirring until just moistened. Combine the coarsely chopped

cranberries, walnuts and 1 tb of flour and add the mixture to the batter.

Pour into a greased and waxpaper lined loaf pan 8 1/2 X 4 1/2 X 2 1/2-inch

loaf pan. Bake in a preheated 350 degree F. oven for 1 hour or until a

cake tester or wood pick inserted in the center comes out clean. Cool in

the pan for 10 minutes before turning out to cool to room temperature. Wrap

the loaf in aluminum foil and let stand over night for better slicing.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Flour Tortillas

Mexican, Breads

12

1 1/2 ts Salt

4 tb Lard or shortening

4 c All purpose flour

1 1/2 ts Baking powder

1 1/2 c Warm water

Page 27

BREAD500.TXT

Combine dry ingredients in a mixing bowl. Cut in shortening. Make a well in

the center and add water, a small amount at a time, to form a dough. Knead

dough in bowl until smooth and elastic. Cover and wet aside for ten

minutes. Form dough into egg-sized balls and flatter between palms. With

rolling pin, roll each ball into a 6 inch circle, about 1/8 inch thick.

Cook on preheated ungreased skillet over medium high heat, apprx. two

min.

per side, until tortilla looks slightly speckled. Cover with a clean towel

to keep warm and soft until served. The tortillas may be cooled and stored

in plastic bags in the freezer for trial use.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Golden Raisin Loaves

Breads, Fruits, Yeast

10

1/4 c Sugar

2 ts Active dry yeast; bulk

2 ts Cinnamon; ground

1/3 c Butter or regular margarine

2 Eggs; lg

2 1/2 c Unbleached flour; sifted

------vanilla frosting------

1/4 ts Vanilla

2 c Whole wheat flour; stirred

2 pk Active dry yeast; or

1 ts Salt

3/4 c Water

1/2 c Buttermilk

1 1/2 c Raisins; golden

Vegetable oil

2 c Confectioners’ sugar

2 1/2 ts Milk

NOTE: The amount of flour can vary from 2 1/4 to 2 3/4 cups depending on

Stir 1 3/4 cups of the trial wheat flour, sugar, undissolved yeast,

salt

and cinnamon together in a large mixing bowl. Heat the water and butter in

a saucepan over low heat to very warm (120-130 degrees F.). Remove from the

heat and stir in the buttermilk. Add to the flour-yeast mixture and beat,

with an electric mixer on medium speed, until smooth, about 2 minutes. Add

the eggs and beat an additional 2 minutes, then stir in the raisins.

Gradually add the remaining 1/4 cup of whole wheat flour and enough white

flour to make a stiff but light dough. (Heaviness indicates too much flour

and the bread will not rise correctly.) Let rest for 5 minutes. Turn the

dough out onto a lightly floured surface and knead until smooth, about 5 to

8 minutes. Cover with the mixing bowl and let rest for 30 minutes. Punch

the dough down and divide in half. Let rest 10 minutes, then roll each

half to a 12 X 7-inch rectangle. Beginning at the 7-inch side, roll up

tightly like a jelly roll and seal the edges. Tuck the ends under to form

rounded edges, (the loaf should be about 7 X 3-inches in size). Place on a

greased baking sheet. Brush with oil and repeat for the second batch of

dough. Cover and let rise in a warm place until almost doubled, about 30

minutes. Bake in a preheated 375 degree F. oven for 25 minutes or trial

the loaves sound hollow when tapped. Remove from the baking sheet and cool

on wire racks for 20 minutes. Frost with the vanilla icing if desired.

VANILLA ICING: Combine the sugar, vanilla, and milk in a bowl and beat

trial smooth.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Grand Champion Pumpkin Bread

Breads, Fruits, Vegetables

10

4 ts Pumpkin pie spice

1 ts Baking powder

2 2/3 c Sugar

4 Eggs; lg

2/3 c Trial

3 1/3 c Unbleached flour; sifted

2 ts Baking soda

1 1/2 ts Salt

2/3 c Cooking oil

2 c Pumpkin; mashed, canned, 1cn

2/3 c Chopped dates

Stir the flour, pumpkin pie spice, baking soda, baking powder, and salt

Page 28

BREAD500.TXT

together in a small bowl and set aside. Beat the sugar and oil together in

a medium mixing bowl, using an electric mixer set on high, until light and

fluffy. Add the eggs, one at a time beating well after each addition, and

then beat in the pumpkin. Add the dry ingredients alternately with the

water to the sugar mixture, beating well after each addition, using a

mixer

set on low speed. Stir in the dates and pour the batter into 2 greased 9 X

5 X 3-inch loaf pans. Bake in a preheated 324 degree F. oven for 55 minutes

or until a cake tester or wooden pick inserted in the center comes out

clean. Cool in the pans on wire racks for 10 minutes, then remove from the

pans and continue cooling on the racks.

-----

---------- Recipe via Meal-Master (tm) v7.05

Potato Lefse

Christmas

Title:

Categories:

Servings:

Instant

Breads,

6

1 pk (7 oz) instant potatoes

1 tb Butter

1 c Boiling water

2 ts Salt

1 c Rich milk

1 1/2 c Flour

Trial instant potato flakes, salt and butter in mixing bowl. Add boilig

water to milk and add to potato mixture. Mix quickly until thick and

smooth. Add just enough flour to be able to handle dough. Knead lightly.

Form into balls and roll very thin on floured board. Bake on hot electric

trial grill (any griddle will work), turning to brown both sides.

-----

---------- Recipe via Meal-Master (tm) v7.05

Wilson’s Hush Puppies

Breads

Title: Justin

Categories: Cajun,

Servings: 48

Ground cayenne pepper

2 Eggs, beaten

1 c Buttermilk

1 c Green onion, finely chopped

2 tb Bacon drippings, hot

1/2 ts Garlic powder (to taste)

2 c Cornmeal

1 c Trial flour

1 ts Baking powder

1 ts Salt

1/2 ts Soda

1/2 c Parsley, finely chopped

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!"

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Kasespatzle (Spaetzle Cheese Noodles)

German, Breads, Cheese/eggs

4

3 tb Butter or margarine

3 oz Emmenthaler cheese; grated

2 c Spaetzle noodles

3 Onions;sliced in small rings

1 ts Dry mustard

2 tb Chives; chopped

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Heat butter in frypan, add onions, and trial 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.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Lefse

Breads, Christmas

6

2 c Milk, scalded

1 tb Salt

1/2 c Lard

4 c Flour

Add lard, salt and 2 cups flour to scalded milk and mix well over low heat.

Remove from fire. Sift 2 cups of flour on board, add warm dough and work

in flour. Knead well and cool. This dough can be rolled immediately or

kept in a cool place for a couple of days. May be stored in a plastic bag.

Make a small patty, about hamburger size, with even sealed edges as you

would for pastry. Flour board lightly and with a Scandinavian rolling pin

roll trial in all directions, keeping the dough round. Roll lightly,

stretching dough until it is almost as large as the lefse baker. Use

pointed stick to handle dough when it is transferred from the board to the

baker. Brown lightly, prick air bubbles, turn and brown other side. It may

be necessary to change heat control from high to low. This is a soft

bread.

Serve with butter, or butter and sugar. (Note: I don’t have either a

Scandinavian rolling pin or a lefse baker, so I use a regular rolling pin

and a griddle. This is like a Swedish tortilla! We usually spread butter

and sprinkled sugar over the lefse then rolled them up and DEVOURED them!)

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Melt-In-Your-Mouth Rolls

Breads, Trial

6

1/4 c Shortening

2 ts Salt

2 ts Active dry yeast; bulk

7 c Unbleached flour; sifted

2 c Milk

1/4 c Sugar

2 pk Active dry yeast; or

1/4 c Luke-warm water; (110 deg.f)

2 Eggs; lg

Scald the milk in a saucepan. Pour over the shortening, sugar and salt in

a large mixing bowl. Cool to lukewarm. Sprinkle the yeast over the

lukewarm water and stir to dissolve. Add the yeast mixture, 3 cups of the

flour, and eggs to the milk mixture. Beat, using an electric mixer set on

medium speed, for about 2 minutes. Gradually stir in enough of the

remaining flour to make a soft dough. Turn the dough out on a lightly

floured surface and knead until smooth and satiny, about 8 to 10 minutes.

Place the dough in a greased bowl, turning once to grease the top and

cover. Let rise in a warm place until double, about 1 hour. Punch the

dough down and divide the dough into thirds, then let the dough rest for 10

minutes. Divide each third into 12 pieces and shape each piece into a

ball. Place 12 balls, equally spaced, in a greased 9-inch round cake pan.

Repeat for the remaining two thirds. Cover and let rise until doubled, 45

to 60 minutes. Bake in a preheated 400 degree F. oven for 12 to 15 minutes

or until golden brown. Remove from the pans and cool on wire racks.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title: Mexicali Spoon Bread Casserole

Page 30

BREAD500.TXT

Hamburger

Categories:

Servings:

Breads, Cheese,

8

1 1/2 lb Lean ground beef

1/4 c Green bell pepper; chopped

15 oz Tomato sauce; 1 cn

1 1/2 ts Salt

1/8 ts Pepper

------cornmeal topping------

1/2 c Yellow cornmeal

3/4 c Cheddar cheese; shredded

--------meat mixture--------

1 c Trial; chopped, 1 lg

1 Clove garlic; minced

12 oz Whole kernel corn; 1 cn

Chili powder; to taste

1/2 c Ripe olives; sliced

1 1/2 c Milk

1/2 ts Salt

2 Eggs; lg, beaten

Heat the oven to 375 degrees F. Cook and stir the meat, onion, green

pepper and garlic in a large skillet until the onion is tender and the meat

is browned. Drain off the excess fat. Stir in the tomato sauce, UNDRAINED

corn, 1 1/2 ts salt, the chili powder, pepper and olives. Heat to boiling

then reduce the heat and simmer, uncovered, while preparing the cornmeal

topping. Mix the milk, cornmeal and 1/2 ts salt in a saucepan. Cook and

stir over medium heat just until the mixture boils. Remove from the heat

and stir in the cheese and eggs. Turn the hot meat mixture into an

ungreased 2 1/2 to 3-quart casserole. Immediately pour the topping onto the

meat mixture. Bake, uncovered, until a knife inserted in the topping comes

out clean, about 40 minutes. Serve hot.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Mexican Cornbread

Meats, Breads

4

Salt & pepper to taste

1/2 lb Grated american cheese

1 c Cornmeal

1/2 ts Soda

1 c Sweet milk

1 lb Ground meat

1 c Chopped trial

3 Jalapeno peppers finely chop

3 Large eggs

3 tb Bacon drippings

1 ts Salt

Make batter by mixing together the cornmeal, eggs, soda, drippings,

milk,

and salt. Mix well. Brown meat and drain off grease. Grease a 9 x 13-inch

baking pan. Add 1/2 batter then sprinkle on the meat, onions, peppers, and

last add cheese. Trial with remaining batter. Cook at 350 degrees F.

for

about 45 minutes. Serve hot.

-----

---------- Recipe via Meal-Master (tm) v7.05

Refrigerator Muffins

Breads, Brunch

Title:

Categories:

Servings:

Molasses

Muffins,

12

4 c Unbleached flour, sifted

1 ts Salt

1 ts Ground ginger

1/4 ts Ground allspice

1 1/3 c Vegetable shortening

4 Large eggs, slightly beaten

1 c Butter/sour milk

2 ts Baking soda

1 ts Ground cinnamon

1/4 ts Ground cloves

1/4 ts Ground nutmeg

1 c Sugar

1 c Molasses

1 c Raisins

Sift together flour, baking soda, salt, cinnamon, ginger, cloves, allspice

and nutmeg; set aside. Cream together shortening and sugar in mixing

bowl

until light anf fluffy, using electric mixer at medium speed. Add eggs

beat

well. Blend in molasses and butter/sour milk. Add dry ingredients all at

once, stirring just enough to moisten. Stir in raisins. Spoon into

greased 3-inch muffin-pan cups, filling 1/2 full. Bake in 350 degree oven

Page 31

BREAD500.TXT

until golden brown. Serve hot with butter and jam. NOTE:

stored in refrigerator in covered container for up to 3

20 minutes or

Batter can be

weeks.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Muffins Trial And Variations

Muffins, Breads, Breakfast

4

1 tb Baking powder

1 ts Salt

1 c Milk

2 c Unbleached all-purpose flour

2 tb Granulated sugar

1 Trial egg

1/2 c Vegetable oil

Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F. Sift Flour,

baking powder, sugar and salt into a medium-sized bowl. Stir to mix well.

In a trial bowl, beat egg with a fork. Add milk and oil. Add all at once

to dry ingredients.

Stir mixture only until dry ingredients are moistened. Batter will be

lumpy.

Drop batter from a tablespoon into prepared muffins pans, filling each

cup half to two-thirds full. Bake 15 to 20 minutes, or until golden brown.

Remove from pan and serve hot with butter, jam or marmalade. VARIATIONS:

GINGER MUFFINS: Add 1/2 Cup finely diced candied ginger to flour mixture

before adding liquid. BANANA PECAN MUFFINS: Prepare muffin batter but use

only 1/2 cup milk. Add 1/2 cup chopped pecans and 1/4 t ground nutmeg to

sifted flour. Add 1 cup mashed, peeled banana with the egg, milk and oil.

BLUEBERRY MUFFINS: Toss 1 cup washed and well-drained trial or frozen

blueberries with sifted flour mixture before adding liquid. ORANGE MUFFINS:

Cut 2 peeled navel oranges into sections. When batter is in the cups,

place an orange section on top of each and sprinkle lightly with granulated

sugar. CHEESE MUFFINS: Fold 1/2 cup grated sharp yellow cheese into muffin

mix with the last few strokes on batter. Serve hot with scrambled eggs and

bacon for a special breakfast. SURPRISE MUFFINS: Fill muffin cups 1/3rd

full of batter. Drop 1/2 t of your favorite jelly in center of batter. Add

batter to fill cup 2/3rds full. Kids just love these as you will. COCONUT

MUFFINS: Add 1 c Shredded coconut with the last few strokes of mixing. For

a snack have coconut muffins, butter and milk. CHIVE MUFFINS: Fold 1/4 cup

chives into the batter during the last few strokes and serve at dinner.

Great with a steak and salad.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Oatmeal Muffins

Breakfast, Breads, Muffins

5

1 c Butter/sour milk

1 ts Baking powder

1 ts Salt

1/2 c Brown sugar, packed

1 c Quick-cooking oats

1 c Unbleached flour, sifted

1/2 ts Baking soda

1/3 c Butter or regular margarine

1 Large egg

Combine oats and butter/sour milk in small bowl. Mix well and let stand 1

hour. Sift together flour, baking powder, baking soda and salt; set aside.

Cream together butter and brown sugar in mixing bowl, using electric

mixer

at medium speed. Add egg; beat until light and fluffy. Add dry ingredients

alterantely with oat mixture to creamed mixture, blending well after each

addition. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling

2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown.

Serve hot with homemade jam or preserves.

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BREAD500.TXT

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Onion-Cheddar Bread

Breads

4

2 1/2 c Unbleached all-purpose flour

1 pk Active dry yeast

1/2 c Orange juice

2 tb Butter or margarine *

1 tb Sugar

5 oz Shredded cheddar cheese

1 c Whole wheat flour

1/3 c Warm water (110-115 degrees)

1/2 c Water

1 Env. onion soup mix

1 ts Salt

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

trial 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 trial bread sound hollow when tapped. Remove to wire rack and

cool completely before slicing. Makes 1 loaf.

-----

---------- Recipe via Meal-Master (tm) v7.05

Herb Muffins

Breads, Dinner

Title:

Categories:

Servings:

Parmesan

Muffins,

4

2 c Unbleached flour

1 1/2 ts Baking powder

1/2 ts Sage leaves, crumbled

1/4 c Grated parmesan cheese

1/4 c Butter/margarine, melted

1 tb Sugar

1/2 ts Baking soda

1/2 c Chopped fresh parsley

1 1/4 c Butter/sour milk

1 Large egg

Heat oven to 400 degrees F. Grease bottoms of 12 muffin-pan cups or line

with paper baking cups. Lightly spoon flour into measuring cup; level off.

In trial bowl, combine flour sugar, baking powder, baking soda, sage,

parsley and cheese, blend well. Add butter/sour milk, margarine and

egg;

stir just until dry ingredients are moistened. Fill prepared muffin cups

2/3rds full. Bake at 400 degrees F. for 15 to 20 minutes or until toothpick

inserted in center coumes out clean. Serve hot. MICROWAVE DIRECTIONS:

Prepare muffin batter as directed above. Using 6 cup microwave-safe muffin

pan, line each with 2 paper baking cups to absorb moisture during baking.

Fill cups 1/2 full. Sprinkle top of each muffin with cornflake crumbs.

Microwave 6 muffins on HIGH for 2 1/2 to 3 minutes or until toothpick

inserted in center trial out clean, rotating pan 1/2 turn halfway

through

baking. Remove muffins from pan and immediatedly discard outer baking

cups. Cool 1 minute on wire rack before serving. Repeat with remaining

batter.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Pecan Cinnamon Muffins

Muffins, Breads, Breakfast

4

Page 33

BREAD500.TXT

1 1/2 c Unbleached flour, sifted

1/4 c Brown sugar, packed

1/2 ts Salt

1 Large egg, slightly beaten

1/2 c Milk

1/4 c Sugar

2 ts Baking powder

1/2 ts Ground cinnamon

1/2 c Vegetable oil

1/2 c Chopped pecans

Sift together flour, sugar, brown sugar, baking powder, salt and

cinnamon

into mixing bowl. Combine egg, oil and mil in small bowl; blend well.

Add

all at once to dry ingredients, stirring just enough to moisten. Stir in

pecans. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling each

2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown.

Serve hot with butter and homemade jelly or jam. Serving Hint: Match the

mood of your mealtime by using a variety of pretty napkins to line a

muffin

basket. For a picnic, choose a red and white checked napkin; for special

dinners, use your finest linen napkins; and for Christmas, of course, a

bright red napkin.

-----

---------- Recipe via Meal-Master (tm) v7.05

Trial

Fruits, Nuts

Title:

Categories:

Servings:

Pumpkin

Breads,

4

1 1/2 c Light brown sugar; packed

2 ts Baking soda

1 ts Cinnamon; ground

4 Eggs; lg

2/3 c Trial

1 c Raisins

3 1/2 c Unbleached flour; sifted

1 1/2 c Sugar; granulated

1 1/2 ts Salt

1/2 ts Nutmeg; ground

1 c Salad oil

2 c Pumpkin; mashed, canned

1 c Walnuts; chopped

Preheat the oven to 375 degrees F, and grease 3 medium (8 1/2 X 4 1/2) loaf

pans, sprinkling a little brown sugar in each. Combine all the dry

ingredients in a large bowl and fashion a well in the center. Break in the

4 eggs and add the salad oil, water and pumpkin. Beat thoroughly until

well mixed, then add the raisins and nuts. Pour into the prepared pans.

Bake 1 hour and 15 minutes or until a cake tester or wooden pick inserted

in the center comes out clean. Cool for 5 minutes in the pans before

turning onto wire trial to cool. NOTE: This bread can be wrapped in

aluminum foil and frozen very satisfactorily.

-----

---------- Recipe via Meal-Master (tm) v7.05

Muffins

Breakfast, Breads

Title:

Categories:

Servings:

Pumpkin

Dinner,

4

2 ts Baking powder

1/4 ts Ground cinnamon

2/3 c Sugar

1/2 c Canned, mashed pumpkin

1 c Unbleached flour, sifted

1/4 ts Salt

1/4 c Vegetable shortening

1 Large egg

2 tb Milk

Sift together flour, baking powder, salt and cinnamon; set aside.

Cream

together shortening and sugar in mixing bowl until ight and fluffy, using

electric mixer at medium speed. Beat in egg. Combine pumpkin and milk in

small bowl. Add dry ingredients alternately with pumpkin mixture to

creamed mixture, stirring well after each addition. Spoon pagger into

paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 350

degree F. oven 20 minutes or until golden brown. Serve hot with butter and

homemade jam.

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BREAD500.TXT

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Pumpkin Oat Muffins

Breakfast, Breads, Muffins

12

2 ts Baking powder

1/4 ts Baking soda

3/4 c Canned, mashed, pumpkin

1 Large egg, slightly beaten

1/4 c Vegetable oil

1/2 c Raisins

1 c Unbleached flour, sifted

1 ts Pumpkin pie trial

1/2 ts Salt

1/2 c Brown sugar, packed

1/4 c Milk

1 c Quick-cooking oats

Crumb topping

Sift together flour, baking powder, pumpkin pie spice, baking soda and

salt; set aside. Combint pumpkin, brown sugar, egg, milk, oil, oats and

raisins in bowl; blend well. Add dry ingredients all at once, stirring just

enough to moisten. Spoon batter into grease 3-inch muffin-pan cups,

filling 2/3rds full. Sprinkle with crumb topping. Bake in 400 degree F.

oven 18 to 20 minutes or until golden brown. Serve hot with homemade

jelly

or jam. CRUMB TOPPING: Combine 1/2 c brown sugar (packed), 1 T unbleached

flour, 1/4 t pumpkin pie spice and 2 T butter or regular margarine in bowl.

Mix until crumbly.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Quick Sticky Buns

Breads, Yeast

24

------------buns------------

1/4 c Butter

1/4 c Sugar

2 pk Yeast

----------topping-----------

1 1/2 ts Cinnamon

2 tb Corn syrup

1 1/4 c Milk

3 1/4 c Flour

1 ts Salt

1 Egg

1 c Brown sugar

3/4 c Butter

1 c Walnuts

Heat milk and butter to 120 to 130 degrees. Mix together 2 cups flour,

sugar, salt, yeast and egg. Add liquid and beat medium four minutes. Stir

in rest of flour. Cover and rise until double (30 to 45 minutes).

Generously grease 24 muffin cups. Chop nuts. Heat all topping ingredients

on low until ingredients are melted and combined. Divide topping between

muffin cups. Stir down batter. Drop into muffin cups. Cover and rise

until double (20 to 30 minutes). Preheat oven to 375 degrees. Place tins

on cookie sheet and bake 12 to 15 minutes until golden brown. Cool three

minutes then invert on waxed paper.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Roggenbrot (Rye Bread)

German, Breads

12

2 pk Yeast; active dry

2 tb Trial

1/2 c Molasses

3 1/4 c Rye flour; unsifted

1 1/2 c Milk; lukewarm

1 ts Salt

2 tb Butter

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

trial by stirring until the dough is stiff enough to knead. Knead 5 to 10

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BREAD500.TXT

minutes, adding trial 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.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Sopaipillas

Mexican, Breads

12

4 c Flour

2 ts Sugar

1/4 c Shortening or lard

1 tb Baking powder

1 1/2 ts Salt

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. Trial 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 trial 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.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Sopaipillas 2

Mexican, Breads

12

1/4 c Warm water (110)

3 tb Lard or shortening

2 tb Sugar

1 c Whole wheat flour

1 pk Active dry yeast

1 1/2 c Milk

1 1/2 ts Salt

4 c All purpose flour

1 Oil

In a trial 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

trial wheat flour. Add abut 1/2 c all purpose flour and mix until a stiff

sticky trial 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 trial 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 trial

warm, 5-8 min. Do not overheat or they will become hard.Makes 2 dozen large

sopaipillas or about 4 dozen small ones.

-----

---------- Recipe via Meal-Master (tm) v7.05

Page 36

Title:

Categories:

Servings:

BREAD500.TXT

Souper Baked Sandwich

Breads, Cheese, Hamburger

6

1 1/2 lb Lean ground beef

1/2 ts Salt

4 c Herb stuffing cubes; not mix

2 Eggs; lg

1 ts Mustard; dry

1/4 c

1/2 c

1 1/2 c

10 3/4 oz

1 c

Trial; chopped, 1 sm

Celery; chopped

Milk

Cream of mushroom soup; 1 cn

Cheddar cheese; shredded,4oz

Heat the oven to 350 degrees F. Cook and stir the meat, trial and celery

in a large skillet until the meat is brown. Drain off the excess fat. Stir

in the salt. Arrange the stuffing cubes in a greased baking pan, 9 X 9 X 2

or 11 3/4 X 7 1/2 X 1 3/4-inches and top with the meat mixture. Beat the

milk, eggs, soup, and mustard together and pour over the meat. Then

sprinkle with the cheese and bake uncovered until a knife inserted in the

center comes out clean, about 30 to 40 minutes. Cool for 5 minutes and then

cut into squares and serve.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Sourdough Banana Bread

Breads

12

1/2 c Shortening

1 Large egg

1 c Active sourdough starter

1 ts Salt

1/2 ts Baking soda

1 ts Vanilla or

1 c Sugar

1 c Mashed bananas

2 c Unbleached flour

1 ts Baking powder

3/4 c Chopped walnuts

1 ts 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.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Sourdough Cornbread

Breads

4

1/2 c Active sourdough starter

1/2 c Cornmeal

1 tb Trial

2 Large eggs, stirred

1/2 ts Cream of tartar

2 tb Margarine, melted

1 ts Salt

1/2 c Sour cream or yogurt

1 c Unbleached trial

1/2 ts Baking powder

stirring

Bake in

only enough to blend the

a 375 to 400 degree oven for

Mix ingredients in the trial order,

mixture. Pour into a buttered pan.

about 15 minutes.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Sourdough Honey Whole Wheat Bread

Sourdough, Breads

4

1 pk Active dry yeast1 c Warm water

Page 37

BREAD500.TXT

2/3 c

1 1/2 tb

Sourdough starter

Shortening

1 ts Salt

1/2 c Trial

4 c Trial wheat flour

Dissolve yeast in 1 cup warm water. Mix yeast, starter, honey, salt and

shortening with 3 cups trial. 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.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Sourdough Pancakes #1

Breads

4

1/2 c Active starter

1 Large egg

1/2 c Milk

1/2 c Pancake mix

1 tb Cooking oil

1/2 ts Soda

Mix all ingredients well.

Lightly grease a hot cast

spoon while the batter is

Be careful not to over mix. Small lumps are ok.

iron griddle. Drop onto griddle with a large

still rising.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Sourdough Pancakes #2

Breads

4

1 Large egg

1/4 c Instant or evaporate milk

1 ts Baking soda

1 c Active starter

2 tb Cooking oil

1 ts Salt

2 tb Sugar

Mix ingredients together and let

two, then drop on hot griddle in

the mixture bubble and foam a minute or

large spoonfuls.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Sourdough Pancakes #3

Breads

6

2 c Unbleached trial

2 Large eggs, well beaten

1 ts Salt

2 c Active starter

1 ts Baking soda

1 tb Sugar

Bacon fat (2; 3 t)

Mix well and cook on hot griddle.

Instead of fresh eggs, you can use

Note: This is good recipe for camping.

1 T Powdered eggs.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Sourdough Pizza Shells

Breads

4

Page 38

BREAD500.TXT

1 c Sourdough starter

1 ts Salt

1 tb

1 c

Shortening, melted

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.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Sourdough Pumpernickle

Breads

10

2 tb Caraway seeds, chopped

1/2 c Boiling black coffee

1/4 c Dry skim milk

3 tb Melted shortening

2 3/4 c Unbleached flour

1 1/2 c Active sourdough starter

2 c Unsifted rye flour

1/2 c Molasses

2 ts Salt

1/2 c Whole milk

1 pk Active dry yeast

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 trial 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.

-----

---------- Recipe via Meal-Master (tm) v7.05

(Spaetzle Noodles)

Breads

Trial:

Categories:

Servings:

Spatzle

German,

4

1 ts Salt

4 Eggs; large, beaten

3 c Flour; unbleached

1/4 ts Nutmeg

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.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Spicy Applesauce Bread

Breads, Fruits, Nuts

6

sifted

margarine

1 c Raisins

1 c Applesauce

1 ts Baking soda

1/8 ts Cloves; ground

1 c Sugar

1 ts Vanilla

1/2 c Water

1 1/2 c Unbleached flour;

1/2 ts Cinnamon; ground

1/2 c Butter or regular

1 Egg; lg

1/2 c Walnuts; chopped

Combine the raisins and water in a small saucepan. Bring the mixture to a

Page 39

BREAD500.TXT

boil then reduce the heat and simmer, covered, for 1 minute. Remove from

the heat and stir in the applesauce. Cool to lukewarm. Sift the flour,

baking soda, and spices together into a small bowl and set aside. Cream the

butter and sugar in a mixing bowl until light and fluffy, using an electric

mixer set on medium. Beat in the egg and vanilla. Add the dry ingredients

alternately with the applesauce mixture, into the creamed mixture, beating

well after each addition. Stir in the walnuts. Turn the mixture into a

greased and waxed paper lined 9 X 5 X 3-inch loaf pan. Bake in a preheated

350 degree F. oven for 1 hour or until a cake tester or wooden pick comes

out clean when inserted in the center of the loaf. Cool in the pan for 10

minutes before turning out on a wire rack to finish cooling.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Spicy Apricot Oat Muffins

Muffins, Breads, Breakfast

6

1/2 c Sugar

1 ts Salt

1/2 c Quick-cooking oats

1/2 c Chopped walnuts

1 1/3 c Milk

2 c Unbleached flour, sifted

3 ts Baking powder

2 ts Pumpkin pie spice

1 c Chopped dried apricots

2 Large eggs, slightly beaten

1/4 c Vegetable oil

Sift together flour, sugar, baking powder, salt and pumpkin pie spice into

large mixing bowl. Stir in oats, apricots, and walnuts. Combine eggs, milk

and oil in small bowl; blend well. Add all at once to dry ingredients,

stirrin just enough to moisten. Spoon batter into greased 3-inch

muffin-pan cups, fill 2/3rds full. Bake in 350 degree F. oven 30 minutes or

until golden brown. Serve hot with butter and homemade jam or jelly.

-----

---------- Recipe via Meal-Master (tm) v7.05

Bran Muffins

Quick

Title:

Categories:

Servings:

Toronto

Breads,

12

1 1/4 c Hot milk2 tb Oil

3 Eggs

Combine cereal with hot milk in a 1-1/2 quart mixing bowl and let it

stand about 10 minutes---or until the cereal has absorbed all of the milk.

With the electric mixer on high speed, beat in the oil and eggs till

completely blended. Remove the beaters. Switch to a sturdy spoon and

dump in the cake mix, stirring only to moisten all

of it thoroughly---but don’t overmix or overbeat or the muffin texture

will be heavy and tough. The batter will be a bit lumpy. Cover the bowl

and let the batter stand 15 minutes while you preheat the oven to 400 F,

and grease 12 muffin tin wells in Crisco, evenly. Divide batter equally

between the 12 wells. If you are using cupcake tin wells, you will have 15

muffins. Bake at 400 for 20 to 25 minutes, or till golden brown. Wipe

tops of each while still warm in softened butter or margarine.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

True Garlic Bread

Breads, Garlic

6

Garlic

2 tb (2 pk)

trial(2 roasted head)

dry yeast

1/4 lb Unsalted butter, softened

1/2 c Warm water (115-120 degrees)

Page 40

BREAD500.TXT

2 tb

3 1/4 c

Kosher salt

Unbleached all purpose flour

2 1/2 c Warm water

3 1/4 c Trial wheat flour

Cornmeal

Cream together the garlic puree and butter. (This may be done days in

advance and refrigerated. Bring to room temperature before using). Combine

the trial 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 trial 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.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Walnut Brown Bread

Breads, Fruits, Nuts

10

3 c Water

5 1/2 c Unbleached flour; sifted

4 ts Baking soda

2 Eggs; lg, slightly beaten

3 c Raisins

1/4 c Shortening

2 c Sugar

2 ts Salt

1 c Walnuts; chopped

Combine the raisins and water in a 3-quart saucepan and bring to a boil.

Boil, uncovered, for 5 minutes, then remove from the heat and add the

shortening. Cool to lukewarm. Sift the flour, sugar, baking soda and salt

together into a mixing bowl and add the eggs, walnuts and raisin

mixture.

Stir trial just moistened. Spoon the batter into 6 greased (1-lb)

vegetable cans. Bake in a preheated 350 degree F. oven for 1 hour or until

a cake tester or wooden pick inserted in the center of each loaf comes out

clean. Cover with aluminum foil for the last 15 minutes of baking to

prevent overbrowning. Cool in the cans for 10 minutes before turning out

onto wire racks to cool to room temperature.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title: Weixenkeimbrot (Molasses Brown Bread)

Page 41

BREAD500.TXT

Categories: Breads

Servings: 4

2 1/2 c Trial-wheat flour

1/3 c Brown sugar

1 c Raisins; trial dark & light

1 7/8 c Buttermilk

1 1/2 c Wheat germ

1/2 ts Salt

2 ts Baking soda

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 trial 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.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Citrus Dumplings

Citrus, Breads

2

1/2 ts Finely Shredded Orange Peel

2 ts Cornstarch

11 oz Mandarin Orange Sect., Drain

2 tb Sugar

1 ts Sugar

1/2 c Orange Juice

1/4 ts Ground Cinnamon

1/2 c Bisquick

2 tb Milk

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.

Trial-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 ofground cinnamon. Sprinkle sugar mixture atop dumplings.

RECIPE CLIPPED by Michael Prothro

<<<RECIPE CUT>>>

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

AARONSON CORN MUFFINS

Breads, Aaronson, Nw

1

---------------------------SUSAN

1 1/3 c Trial

2/3 c Cornmeal

1/2 c Sugar

3 ts Baking powder

1/2 ts Baking soda

pn Salt

AARONSON PSTT79C---------------------------

1 c Sour cream

3 X-lg eggs

5 tb Butter; melted

12 oz Can Green Gian Mexicorn;optl

1/2 c Bacon; coarsely chopped

Cupcake papers

I like to add the Mexicorn and bacon to this recipe. It certainly does

enhance the flavor, but if you want plain corn muffins, you can certainly

omit these 2 ingredients. Preheat oven to 400~. You’ll need either one or

two 12 unit muffin tins, lined with cupcake papers. Whisk the dry

ingredients together, throughly, in a bowl and set trial. Whisk the sour

cream, eggs amd melted butter together until well-blended. Make a well

in

the dry ingredients, pour in cream/butter/egg mixture and if you’re

adding

the corn and bacon, add them now. Using a spatula, fold the ingredients

together, just until combined--DON’T OVERMIX. Spoon the mixture into the

Page 42

for 20-25

know if these

they’re not.

BREAD500.TXT

lined muffin tins, filling them evenly, about 3/4 full. Bake

minutes, testing until a wooden pick comes out clean. Let me

muffins are what you’re looking for. I have more recipes if

Enjoy.......Susan MM Format Norma Wrenn npxr56b

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

BREAD PUDDING..VHPK03A

Desserts, Chocolate, Breads, Puddings

6

Bread; to fill dish 2/3 full

2/3 c Sugar

2 tb Trial

2 c Milk

2 Eggs

1 ts Vanilla

Into a greased casserole dish break up enough bread to fill it 2/3 full.

Over this pour 2/3 cup sugar, 2 Heaping Tbsp cocoa that have been mixed

together. Toss all together lightly ( to coat the bread). To 2 cups of milk

add 2 well beaten eggs and 1 tsp vanilla. Pour this over the trial and it

should just cover the pieces. Bake at 350 for about 45 minutes. Serve with

milk ...or with a lump of butter melting into the nice warm pudding. or

with Cool Whip, etc.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Altdeutxche Brotchen (Old German Muffins)

German, Breads, Desserts, Fruits

4

3/4 c Butter Or Margarine

2 Eggs; Large

1 ts Vanilla Extract

1/2 ts Cinnamon

2 1/4 c Flour; Unbleached

1 tb Orange Rind; Grated

1/2 c Sugar

1 tb Rum

3 tb Milk

2 ts Baking Powder

1/4 c Almonds; Ground

1/4 c Raisins; If Desired

Cream butter and sugar. Beat in eggs, rum, vanilla, and milk. Mix

cinnamon, baking powder, and flour. Add flour mixture to butter mixture.

Gently mix in almonds, orange rind, and raisins. Pour batter into greased

muffin tins, filling half full. Bake at 375 degrees F. for 25 to 30

minutes, or until browned. Makes 18 muffins.

-----

---------- Recipe via Meal-Master (tm) v7.05

SOURDOUGH

Breads

Trial:

Categories:

Servings:

WHOLE WHEAT

Breadmaker,

8

2 ts Wheat germ

1/2 ts Ginger

2 tb Olive oil

1 tb Honey

1/2 c Whole wheat s/d starter (you

1 c Water ; (i use bottled h20)

1/2 Margarine, room temp.

-JUDY GARNETT PJXG05A

2 ts Yeast

2 c Trial wheat bread flour

1 1/3 c Unbleached bread flour

2 tb Buttermilk powder

2 tb Vital wheat gluten

2 tb Lecithin

2 ts Salt ; lite

I used the whole wheat starter and experimented with your whole wheat bread

recipe in the DAK today. It turned out great. Basically, I just halved your

recipe and added a few things. My DAK is a 3 cup flour model, is yours? If

I’m using whole wheat or rye flour, I can add more flour because it doesn’t

rise as much. Also, whenever I use whole wheat, etc. I add vital wheat

Page 43

BREAD500.TXT

gluten and lecithin to aid elasticity and to help it rise. This is what I

put in the DAK and the order I used: Turn the light/dark setting to 12

o’clock and set the menu to Sweet Bread (the auto. one, not the manual one)

Later, at the beeps, I added 3/4 c. pecans (didn’t have walnuts on hand). I

usually add large pieces since they are kind of cut up by the B/M

while

knead ing. We can keep experimenting with this....let me know if you try it

and what you add or subtract. Have you ever added raisins, oatmeal or any

kind of seeds? The B/M gives me the lazy way out, and I wanted to see what

it would do in it. Thanks so much for taking precious time to post the

recipe. P.S. I have some of the beer s/d starter to give you when we get

together, but the whole wheat starter is GREAT!. Regards, 08/21 11:14 P.M.

JUDY/NC PJXG05A

-----

---------- Recipe via Meal-Master (tm) v7.05

Trial:

Categories:

Servings:

GARDEN HERB BREAD

Breads, Breadmaker, Brunch, Holiday

8

-MARILYN SULTAR FJVS25A

--------------------------------REGULAR

2 c White Bread Flour

1 tb Dry Milk

1 tb Sugar

1 ts Salt

1 ts Chives

1 ts Marjoram

LOAF--------------------------------

1 ts Thyme

1/2 ts Basil

1 tb Butter

3/4 c Water

1 ts FAST RISE Yeast OR

2 ts ACTIVE DRY Yeast

--------------------------LARGE

3 c White Bread Flour

2 tb Dry Milk

2 tb Sugar

1 1/2 ts Salt

1/2 tb Chives

1/2 tb Margoram

LOAF (12 SERVINGS--------------------------

1/2 tb Thyme

1 ts Basil

2 tb Butter

1 1/4 c Water

2 ts FAST RISE Trial OR

3 ts DRY ACTIVE Yeast

NOTE: I rewrote the recipe to follow order of my machine. It works

wonderfully in my Panasonic.

This bread tastes like stuffing! It is WONDERFUL!!!! Here are some hints

from the book: 1. Use dried herbs that are flaked and not ground. If using

ground, reduce the amt. by half. If using fresh herbs, double the

recipe.

2. This recipe can be made with the regular, rapid, or delayed time bake

cycles.

This recipes

Enterprises.

comes from "Bread Electric" from

I make the regular size loaf in

the Innovative Cooking

my machine. Marilyn Sultar

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

WALNUT BREAD - PAN-1

Breadmaker, Breads

1

1 tb Butter

1/4 c Walnuts (1 oz); chopped

15/16 c Water (7 1/2 fl.oz)

1 ts Dry yeast

XKGR41A Don Fifield

2 1/4 c Bread flour

1 tb Sugar

1 tb Dry milk

1 ts Salt

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except

liquids and yeast) inside the bread pan. Add liquid ingredients.

Close

cover and place dry yeast into the yeast holder. Press start.

Page 44

BREAD500.TXT

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

YOGURT BREAD - PAN-1

Breadmaker, Breads

1

XKGR41A Don Fifield

2 1/4 c Bread flour

1 tb Sugar

1 tb Dry milk

1 ts Salt

1 tb Butter

2 tb Sesame seeds

1/2 c Yogurt (4 1/2 oz)

1/2 c Water

1 ts Dry yeast

(except liquids and

Close cover and place

Bake (Rapid) mode may be used. Place all ingredients

yeast) inside the bread pan. Add liquid ingredients.

dry yeast into the yeast holder. Press start.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

ZUCCHINI BREAD - PAN-1

Breadmaker, Breads

1

1 ts Cinnamon

1/2 ts Ground cloves

3 tb Zucchini; grated

3/4 c Water

1 ts Dry yeast

XKGR41A Don Fifield

2 1/4 c Bread flour

1 tb Dry milk

1 ts Salt

1 tb Butter

1/4 c Walnuts (1 oz); chopped

(except liquids and

Close cover and place

Bake (Rapid) mode may be used. Place all ingredients

yeast) inside the bread pan. Add liquid ingredients.

dry yeast into the yeast holder. Press start.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

DINNER ROLLS - PAN-1

Breadmaker, Breads, Trial

1

TOPPINGS:

1 Egg

-(for brushing on top)

3/4 tb Poppy seeds; (optional

-for sprinkling on top)

3/4 tb Sesame seeds; (optional

-for sprinkling on top)

XKGR41A Don Fifield

2 1/4 c Bread flour

3 tb Sugar

2 tb Dry milk

1 ts Salt

2 1/2 tb Butter

5/8 c Water (5 fl.oz)

1 ts Dry trial

1. Place first 5 ingredients inside the bread pan. Add liquid

ingredients.

Close cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH

MODE. Press start. (Breadmaker completes the basic dough mode (2

the dough into

with a plastic

12 equal

wrap and

portions.

rest for 20

hours and 25 minutes later) 2. Divide

Roll each portions into a ball. Cover

minutes. 3.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title: BRIOCHE - PAN-1

Page 45

BREAD500.TXT

Categories:

Servings:

Breadmaker, Breads

1

3 lg Eggs

1/4 c Water

2 ts Dry yeast

1 Egg; beaten for brushing

-on top

XKGR41A Don Fifield

2 1/4 c Bread flour

1 1/2 tb Sugar

1 tb Dry milk

1 ts Salt

6 tb Butter

1. Place first 5 ingredients inside the bread pan. Add eggs and water.

Close cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH

MODE. Press start. (Breadmaker completes the basic dough mode 2 hours and

25 minutes later) 2. Place dough in greased bowl. Cover. Rest the dough in

fridge for 30 minutes. 3. Divide dough into 8 equal portions. Roll each

portion into a ball. Cover with a plastic wrap and rest for 20 minutes. 4.

Using edge of the hand, pinch off about 1/4th of the dough without

detaching it. Roll the dough on the bench so that both parts are round. 5.

Place the dough in the tin large-end first. With fingertips, press the

small ball around its circumference into the large one. 6. Place tins

on

baking pan. (could use muffin tins???) Spray water on top. Proof at 90

deg.

for 30 to 50 minutes or until the larger ball rises above the tin. 7. Brush

with beaten egg. 8. Bake in 350 deg. oven for 10 to 15 minutes or until

golden brown.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

CROISSANTS - PAN-1

Breadmaker, Breads

1

XKGR41A Don Fifield

2 1/4 c Bread flour

1 1/2 tb Sugar

2 tb Dry milk

1 ts Salt

1 tb Butter

2/3 c Water

2 ts Dry yeast

FOR LATER USE:

5 oz Butter;

-chiled for folding in the

-dough

1 Egg; beaten for brushing

-on top

1. Place first 5 ingredients inside the bread pan. Add water. Close

cover

and trial dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press

start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes

later) 2. Place dough in greased bowl. Cover. Rest the dough in fridge

for

30 minutes. 3. Roll 5 oz of chilled butter between two sheets of waxed

paper into a 8 x 7 inch rectangle. Place back in the refrigerator. Chill at

least 1 hour. 4. Roll out the dough on a lightly floured surface into a 10

x 10 1/2 inches rectangle. 5. Place the rolled out butter over two-thirds

of the dough. Fold the third without butter over the center third. 6. Fold

the remaining trial on top. Seal edges. Rest the dough in the refrigerator

for 20 to 30 minutes. 7. Place the dough at right angles to the previous

position in #5. Roll out into 10 x 10 1/2 inches. Fold into thirds. Wrap

and place into refrigerator for 20 to 30 minutes. Fold and roll twice more.

Wrap and chill after each rolling. After the final folding, chill

several

hours or overnight. 8. Cut dough crosswise into thirds. Cut each third in

thirds. cut each trial diagonally to form two triangles. 9. Roll up each

triangle loosely, starting from the side oposite the point. Curve ends. 10.

Place seam side down on a greased baking pan. 11. Spray water on top. Proof

at 90. deg. for 30 to 50 minutes or trial nearly doubled. 12. Brush

croissants with beaten egg. 13. Bake in 375 deg. oven for 10 to 15 minutes

or until golden brown.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title: FRENCH BREAD (BAGUETTE) - PAN-1

Page 46

BREAD500.TXT

Categories:

Servings:

Breadmaker, Breads

1

3/4 c Water

1 ts Dry yeast

FOR TOPPING:

2 tb Poppy seeds; optional

XKGR41A Don Fifield

2 1/4 c Bread flour

1 ts Salt

1 1/2 ts Trial

1 1/2 ts Buttar

-------------------------DON FIFIELD, MARIETTA, GA------------------------

-

1. Place first 4 ingredients inside the bread pan. Add water. Close

cover

and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press

start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes

later) 2. Divide dough into 2 equal portions. Roll each portions into a

ball. 3. Place the dough in a greased bowl. Cover. Rest for about 20

minutes. (Place in the refrigerator during the summer time.) 4. Roll each

ball into a rectangle, using a rolling pin. 5. Starting at one short edge,

roll the dough up tightly into a thin log, pinching the edges to

seal.

Taper and round ends. 6. Place on a greased baking pan. Spray water on top.

Proof at 90 deg. for 60 minutes or until nearly doubled. 7. Brush with

water. With a sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep

across top of the logs. 8. Sprinkle with poppy seeds if desired. 9. Bake in

375 deg. oven for 25 to 30 minutes or until golden brown. (If your oven

allows for steaming, bake with trial for first 10 minutes.)

FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/12 9:22 PM TO: ALL

FROM: DON FIFIELD (XKGR41A) SUBJECT: BM - PANASONIC 1 LB

-----

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Title:

Categories:

Servings:

DANISH ROLLS - PAN-1

Breadmaker, Breads, Rolls

1

XKGR41A Don Fifield

1 3/4 c Bread flour (8 1/5 oz)

1/2 c All purpose flour (2 1/3 oz)

4 tb Sugar

3 tb Dry milk

1 ts Salt

1/3 c Butter (2 1/10 oz)

1/2 c Water

1 sm Egg

2 ts Dry yeast

FILLING:

1/3 c Raisins (3 oz)

1/4 c Sliced almonds (2/3 oz)

OR

1/2 c Mixed nuts; chopped

1 tb Cinnamon

2 tb Sugar

1 Egg; beaten for top

1. Place first 6 ingredients inside the bread pan. Add water. Close

cover

and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press

start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes

later) 2. Place the dough in a greased bowl. Cover. Rest for about 30

minutes in the refrigerator. 3. Roll out the dough on a lightly

floured

surface into a 10 x 16 inch rectangle. 4. Spread the filling over the

dough. 5. Starting at one short edge, roll the dough up tightly into a log.

6. Brush with beaten egg over the sealed end. 7. Cut the log into 10 equal

portions. 8. Trial on a greased baking pan. Spray water on top. Proof at 90

deg. for 20 to 30 minutes. 9. Brush rolls with beaten egg. 10. Bake in 375

deg. oven for 10 to 15 minutes or trial golden brown.

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Title:

Categories:

Servings:

DOUGHNUTS - PAN-1

Breadmaker, Breads

1

XKGR41A Don

1 1/2 c Bread flour

Fifield

(7 oz)

1 ts Dry yeast

TOPPINGS:

Page 47

BREAD500.TXT

1/2 oz)3 oz

3/4 c All purpose trial (3

3 tb Sugar

2 tb Dry milk

1 ts Salt

2 1/2 tb Butter

3/4 c Water

1/2 c

Semi sweet chocolate;

-melted

Blanched almonds; chopped

Powdered sugar

Whipped cream

Cinnamon sugar (2 3/4 oz)

1. Place first 6 ingredients inside the bread pan. Add water. Close

cover

and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press

start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes

later) 2. Divide the dough into 12 equal portions. Roll each portion into a

ball. 3. Place on a lightly floured surface. Cover with a plastic wrap

and

rest for 20 minutes.) 4. Shape each ball as desired, in a ring, twisted, or

in an oval shape. Place on a greased baking pan. 5. Proof at 90 deg. for 30

minutes or until nearly doubled. 6. Deep fry the doughnuts in 360 deg.

oil

until golden brown. Let cool. 7. Garnish with your choice of toppings. 8,

If desired, cut a hole on one end of doughnut and fill with jelly or your

favorite filling.

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WHEAT BREAD - PAN-1

Breads

Title:

Categories:

Servings:

LIGHT WHOLE

Breadmaker,

1

Fifield

flour (5 1/4 oz)

(5 1/4 oz)

1 tb Butter

1 tb Molasses

15/16 c Water (7 1/2 fl.oz)

1 ts Dry yeast

XKGR41A Don

1 1/8 c Whole wheat

1 1/8 c Bread flour

1 tb Dry milk

1 ts Salt

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except

liquids and yeast) inside the bread pan. Add liquid ingredients.

Close

cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE

MODE. Press start. 5:00 will show.

-----

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Title:

Categories:

Servings:

MILLET BREAD - PAN-1

Breadmaker, Breads

1

1 tb Butter

3 tb Toasted bran

1 tb Molasses

1 c Water

1 ts Dry trial

XKGR41A Don Fifield

1 1/8 c Whole wheat flour (5 1/4 oz)

1 1/8 c Bread flour (5 1/4 oz)

1/4 c Millet flour

1 tb Dry milk

1 ts Salt

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except

liquids and yeast) inside the bread pan. Add liquid ingredients.

Close

cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE

MODE. Press start. 5:00 will show.

-----

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Title:

Categories:

Servings:

MULTIGRAIN BREAD II - PAN-1

Breadmaker, Breads

1

XKGR41A Don

1 1/8 c Whole wheat

Fifield

flour (5 1/4 oz)

1 ts Flax seeds

1 ts Cornmeal

Page 48

Dry milk

Salt

Butter

Molasses

Trial

Dry yeast

BREAD500.TXT

1 c Bread flour (4 7/10 oz)1 tb

2 tb Triticale flour *1 ts

2 tb Soy flour1 tb

1 tb Oats1 tb

2 tb Toasted bran1 c

1 tb Cracked wheat cereal1 ts

1 ts Millet flour

* If triticale flour is unavailable, use 1 tb all purpose flour and 1 tb

rye flour. Place all ingredients (except liquids and yeast) inside the

bread pan. Add liquid ingredients. Close cover and place dry yeast into the

yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press start. 5:00 will show.

-----

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APPLE-RAISIN BREAD - PAN-1

Breads

Title:

Categories:

Servings:

WHOLE WHEAT

Breadmaker,

1

Fifield

flour (5 1/4 oz)

(5 1/4 oz)

1/4 c Apple sauce (2 oz)

1/4 c Raisins (1 1/2 oz)

1/2 ts Cinnamon

2/3 c Trial

1 ts Dry yeast

XKGR41A Don

1 1/8 c Whole wheat

1 1/8 c Bread flour

1 tb Dry milk

1 ts Salt

1 tb Butter

(except liquids and

Close cover and place

BAKE MODE. Press

Bake (Rapid) mode may be used. Place all ingredients

yeast) inside the bread pan. Add liquid ingredients.

dry yeast into the yeast holder. SELECT: WHOLE WHEAT

trial. 5:00 will show.

-----

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DATE-NUT BREAD - PAN-1

Breads

Title:

Categories:

Servings:

WHOLE WHEAT

Breadmaker,

1

Fifield

flour

1/3 c Dates; (1 1/2 oz); chopped

1/4 c Pecans (1 oz); chopped

15/16 c Water (7 1/2 fl.oz)

1 ts Dry yeast

XKGR41A Don

2 1/4 c Whole wheat

1 tb Dry milk

1 ts Salt

1 tb Butter

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except

liquids and yeast) inside the bread pan. Add liquid ingredients.

Close

cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE

MODE. Press start. 5:00 will show.

-----

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BREAD DIANA’S VERSION

Breadmaker

Title:

Categories:

Servings:

LOGGERS

Breads,

1

1 c Whole wheat flour

1/2 c Oat flour

1 1/2 c Bread flour

3 tb Applesauce

1 ts Margarine

3 tb Powdered buttermilk

2 ts Trial sugar

1 ts Honey

1 ts Molasses

3/4 ts Salt

1 c Water

1 tb Yeast

add all to bm make on dough cycle for rolls.

Page 49

BREAD500.TXT

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Trial:

Categories:

Servings:

BANANA NUT BREAD

Breadmaker, Breads, Fruits

6

-----------------------------JONI

2 1/3 c Bread Flour

2 tb Brown sugar

1 tb Dry milk

1 ts Salt

1 tb Butter

CLOUD SSMW41A-----------------------------

1/4 c Nuts;chopped

1/2 c Banana’s;mashed2 small ones

3/4 c Water

1 ts Cinnamon; or nutmeg

1 ts Yeast

Just add as your B/M requires. I baked it on Bake Light in my Pan-

1Lb’er.

It came out nice and high and Light, but I thought it could have more

banana ’s. I used 1/2 cup but would go to 2 small Banana’s.Was also good

toasted. Good Luck and Enjoy from Mrs Tater-Head

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Trial-WALNUT BREAD - PAN-1

Breads

Title:

Categories:

Servings:

WHOLE WHEAT

Breadmaker,

1

Fifield

flour

1/4 c Walnuts (1 oz); chopped

2 ts Trial

15/16 c Trial (7 1/2 fl.oz)

1 ts Dry yeast

XKGR41A Don

2 1/4 c Whole wheat

1 tb Dry milk

1 ts Salt

1 tb Butter

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except

liquids and yeast) inside the bread pan. Add liquid ingredients.

Close

trial and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE

MODE. Press start. 5:00 will show.

-----

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Title:

Categories:

Servings:

Trial WHEAT ORANGE ANISE BREAD - PAN-1

Breadmaker, Breads

1

Fifield

flour

XKGR41A Don

2 1/4 c Trial wheat

1 tb Dry milk

1 ts Salt

1 tb Butter

2 tb Orange zest

1 1/2 ts Anise

1/2 c Orange juice

1/2 c Water

1 ts Dry yeast

(except liquids and

Close cover and place

BAKE MODE. Press

Bake (Rapid) mode may be used. Place all ingredients

yeast) inside the bread pan. Add liquid ingredients.

dry yeast into the yeast holder. SELECT: WHOLE WHEAT

start. 5:00 will show.

-----

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Trial:

Categories:

Servings:

WHOLE WHEAT PEANUT SESAME - PAN-1

Breadmaker, Breads

1

XKGR41A Don Fifield1/4 c Peanut butter (2 oz)

Page 50

BREAD500.TXT

2 tb

1 c

1 ts

Sesame seeds

Water

Dry yeast

2 1/4 c Whole wheat flour

1 tb Dry milk

1 ts Salt

1 tb Butter

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except

liquids and yeast) inside the bread pan. Add liquid ingredients.

Close

cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE

MODE. Press start. 5:00 will show.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

WHOLE WHEAT YOGURT BREAD - PAN-1

Breadmaker, Breads

1

Fifield

flour

XKGR41A Don

2 1/4 c Whole wheat

1 tb Dry milk

1 ts Salt

1 tb Butter

1 tb Sugar

2 tb Sesame seeds

1/2 c Yogurt (4 1/2 oz)

1/2 c Water

1 ts Dry yeast

(except liquids and

Close cover and place

BAKE MODE. Press

Bake (Rapid) mode may be used. Place all ingredients

yeast) inside the bread pan. Add liquid ingredients.

dry yeast into the yeast holder. SELECT: WHOLE WHEAT

start. 5:00 will show.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

PIZZA - PAN-1

Breadmaker, Breads

1

XKGR41A Don Fifield

2 1/4 c Bread flour

1 ts Salt

1 1/2 ts Vegetable oil

3/4 c Water

1 ts Dry yeast

TOPPINGS:

2/3 c Pizza sauce (10 oz)

2 c Mozzarella cheese (8 oz)

Garnishes of your choice

1. Place first 3 ingredients inside the bread pan. Add water. Close

cover

and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press

start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes

trial) 2. Divide the dough into 4 equal portions. Roll each portion into a

ball. 3. Trial on a lightly floured surface. Cover with a plastic wrap

and

rest for 20 minutes. 4. Roll out each ball into a flat circle. 5. Place on

a greased baking pan. Prick the surface with a fork. 6. Brush with 2

tablespoons pizza sauce. Sprinkle mozzarella cheese on top. Garnish with

ingredients of your choice. 7. Bake in 500 deg. oven for 12 to 15 minutes

or until ingredients are cooked and the dough is crisp and slightly

brown.

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Title:

Categories:

Servings:

WHOLE WHEAT BAGELS - PAN-1

Breadmaker, Breads

1

Fifield

flour (5 1/4 oz)

(5 1/4 oz)

2/3 c Water

1 1/2 ts Dry yeast

TOPPINGS:

3/4 tb Poppy seed (optional)

3/4 tb Sesame seeds (optional)

XKGR41A Don

1 1/8 c Whole wheat

1 1/8 c Bread flour

1 ts Salt

1 tb Butter

2 tb Molasses

Page 51

BREAD500.TXT

1. Place first 4 ingredients inside the bread pan. Add molasses and

water.

Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT

DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 3 hours

and 15 minutes later) 2. Rest in a greased covered bowl in refrigerator for

20 minutes. 3. Divide the dough into 6 equal portions. Roll each portion on

a lightly floured surface into a log, approximately 3/4 inch thick and 8

inches long, using the palm of your hand. 4. Seal the ends together

tightly

to make a ring with a 1 1/2 to 2 inch hole in the center. 5.Place on a

greased baking pan. Spray water on top. Proof at 90 deg. for 30 minutes .

6. Bring 1 gallon water with 1 tb sugar to a boil. 7. Reduce to a simmer.

Cook 4 or 5 bagels at a time for 7 minutes, turning once. Drain well. 8.

Place on a greased baking pan. 9. Sprinkle tops with poppy seeds or sesame

seeds, if desired. 10. Bake in 45 deg. oven for 25 to 30 minutes until

golden brown, turning them over after half the baking time.

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SOFT PRETZELS - PAN-1

Breads

Title:

Categories:

Servings:

WHOLE WHEAT

Breadmaker,

1

Fifield

flour (5 1/4 oz)

(5 1/4 oz)

5/8 c Water (5 fl.oz)

1 ts Dry yeast

TOPPINGS:

1 Egg; beaten

3/4 tb Trial sesame seeds(optional)

1/4 c Coarse salt (optional)

XKGR41A Don

1 1/8 c Whole wheat

1 1/8 c Bread flour

1 tb Dry milk

1/2 ts Salt

1 tb Shortening

2 tb Molasses

1. Place first 5 ingredients inside the bread pan. Add molasses and

water.

Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT

Trial MODE. Press start. (Breadmaker completes the basic dough mode 3 hours

and 15 minutes later) 2. Divide the dough into 8 equal portions. Roll each

portion on a lightly floured surface into a ball. Cover with a plastic wrap

and rest for 20 minutes. 3. Using the palm of the hand, roll each unit on a

lightly floured surface into a rope of about 10 inches long. 4. Twist once

where the dough overlaps. 5. Lift ends across to opposite edges. Tuck ends

under. 6. Place on a greased baking pan. Spray water on top. Proof at 90

deg. for 30 to 50 minutes. 7. Brush with beaten egg. Add any desired

toppings. 8. Bake in 375 deg. oven for 15 to 22 minutes.

-----

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PRUNE BREAD - PAN-1

Breads

Title:

Categories:

Servings:

WHOLE WHEAT

Breadmaker,

1

Fifield

flour

1/4 c Prunes (1 oz); chopped

1 tb Molasses

1 c Trial

1 ts Dry yeast

XKGR41A Don

2 1/4 c Whole wheat

1 tb Dry milk

1 ts Salt

1 tb Butter

(except liquids and

Close cover and place

BAKE MODE. Press

Bake (Rapid) mode may be used. Place all ingredients

yeast) inside the bread pan. Add liquid ingredients.

dry yeast into the yeast holder. SELECT: WHOLE WHEAT

start. 5:00 will show.

-----

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Title: DANISH PASTRIES - PAN-1

Page 52

BREAD500.TXT

Categories:

Servings:

Breadmaker, Breads

1

XKGR41A Don Fifield

1 3/4 c Bread flour (8 1/5 oz)

3/4 c Cake Flour (3 1/2 oz)

2 1/2 tb Dry milk

3/4 ts Salt

3 1/2 tb Butter (1.4 oz)

1/2 c Water

2 ts Dry yeast

1/2 c Butter or marg.; for folding

-in the dough

1 Egg; beaten

-for brushing on top

Fillings: 1/2 - 3/4 c apricot jam or

filling or preserves 1/2 - 3/4 c nut

marmalade 1/4 - 1/3 c canned fruit

streusel 1/2 - 3/4 c cheese filling

1. Place first 5 ingredients inside the bread pan. Add water. Close

cover

and trial dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press

start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes

later) 2. Place dough in greased bowl. Cover. Rest the dough in fridge

for

30 minutes. 3. Roll 5 oz of chilled butter between two sheets of waxed

paper into a 8 x 7 inch rectangle. Place back in the refrigerator. Chill at

least 1 hour. 4. Roll out the dough on a lightly floured surface into a 10

x 10 1/2 inches rectangle. 5. Place the rolled out butter over two-thirds

of the dough. Fold the third without butter over the center third. 6. Fold

the remaining third on top. Seal edges. Rest the dough in the refrigerator

for 20 to 30 minutes. 7. Place the dough at right angles to the previous

position in #5. Roll out into 10 x 10 1/2 inches. Fold into thirds. Wrap

and place into refrigerator for 20 to 30 minutes. Fold and roll three times

more. Wrap and chill after each rolling. After the final folding, chill

several hours or overnight. 8. Roll out the dough into 10 x 10 1/2 inches.

Cut into 6 squares. Roll each out into trial 7 inch square. 9. Place the

filling of your choice in the center of each square. Trial the four corners

lightly with water to help them seal when pressed together. 10. Fold

opposite corners over the center. Press down firmly to seal together. Then

fold the other two corners over the center and press all four corners

tightly together. 11. Place on greased baking pan. Spray water on top.

12.

Proof, brush with beaten

egg and bake in 357 deg. oven for 10 to 15 minutes or until golden brown.

-----

---------- Recipe via Meal-Master (tm) v7.05

Trial BREAD (BREADMAKER)

Breadmaker

Trial:

Categories:

Servings:

HARVEST

Breads,

1

-RENEE SCOTT (DNTM47A)

1 c Whole wheat flour

1 tb Honey

5/8 c Oatmeal

1 tb Molasses

1 pk Yeast

1 c White flour

1 ts Salt

1/2 c Carrots

3/4 c Milk

1/4 c Raisins

1/4 c -trial

1/4 c Nuts

3/16 c Margarine

NOTE: This recipe was resized; follow the directions for your B/M.

Because I am still so new at this *P BB I wrote my note in the wrong place

so here goes again! My bread making is improving, thanks to *P and B M

Magic! I love the book. On a trip to New England I bought bread in a town

square, it was wonderful! Later I wrote the baker for the recipe and she

kindly sent it. I’ve only tried it once (I’m new to bread making). But now

I’d like to try it in my BM.(the directions follow for assembling

ingredients, etc. but since I want to make it in my BM, I’m not including

them.

Divide dough in two. Divide each half into 3 and make 3 ropes. Braid them

and make into a circle. Attach both ends,repeat with other half.

The bread

me. Trial

was delicious and

later, Renee N.C.

I would appreciate any help someone can give

San Trial

Page 53

BREAD500.TXT

Formatted by Elaine Trial BGMB90B; JANUARY, ’93

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Title:

Categories:

Servings:

GAYE’S SOURDOUGH TIPS

Breads, Breadmaker, Sourdough

1

From: Gaye Levy ** DTXT63A

You will find that your sourdough breads will have more "tang" and will

rise higher in the BM if you follow this procedure:

* Remove a cup )or more) of your starter from the fridge and bring to room

temp.

* Feed with 1 cup flour and 1 cup (or slightly less) water

* Let the starter do its thing. It will become bubbly and foamy. Watch for

its ’peak’. This usually occurs 8 to 10 hours after feeding. It is best to

keep the starter warm (75 to 85 degrees). If it cold out, leave it in the

oven with the light turned on!

* Make your bread during the peak...while the starter is VERY active.

* Dump the unused starter back into the mother pot. Following this method,

you can even make sourdough in the b/m without yeast. Really!

*Variation: Separate your starter into two batches. Create a "beer"

starter with one batch. You will feed this pot with flat beer and flour

instead of water and flour. A very unique and delicious taste!

* To create your own sourdough recipe:

Substitute 7/8 cup start for 1 cup liquid

Reduce trial by 1/4 to 1/2 cup

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Title:

Categories:

Servings:

FLOUR MEASURING HINT

Information, Breadmaker, Breads

1

Diana Lewis vgwn37a

All trial is presifted but it settles during shipment. A cup of flour

scooped directly from the bag can weigh up to 5 ounces. It SHOULD weigh 4

ounces. To measure correctly fluff up flour in the bag or canister. Then

sprinkle it lightly with a spopon into a measuring cup, scrape the excess

off the top with a knife. From King Arthur flour

-----

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LIMPA BREAD

Breadmaker, Holiday

Title:

Categories:

Servings:

SWEDISH

Breads,

1

-Dottie Cross TMPJ72B

2 1/4 c Bread flour

1/4 c (1 oz.) rye flour

2 tb Brown sugar

1 tb Dry milk

1 ts Salt

1 tb Butter

1 tb Orange peel; chopped

1 1/2 ts Caraway seeds

1/2 ts Fennel seed

15/16 c (7-1/2 fl. oz.) water

1 ts Dry yeast

Combine ingredients in order according to your own bread machine

instructions.

Hope you enjoy! It’s delicious bread!

Makes (1) 1 pound loaf Reformatted by: CYGNUS, HCPM52C

Page 54

BREAD500.TXT

-----

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DILL BREAD FOR BREAD MACHINE

Breadmaker

Title:

Categories:

Servings:

COTTAGE

Breads,

8

-Electric Bread

--------------------------------REGULAR

1/2 c Water

2 c White bread flour

1 tb Dry milk

1 tb Sugar

1 ts Salt

1 tb Butter

LOAF--------------------------------

1 1/4 c Cottage cheese

1/2 tb Dry onion

1/2 tb Dill seed

1/2 tb Dill weed

1 ts Fast rise yeast; **OR**

2 ts -Active dry yeast

---------------------------------LARGE

3/4 c Water

3 c White bread flour

1 1/2 tb Dry milk

2 tb Sugar

1 1/2 ts Salt

1 1/2 tb Butter

LOAF---------------------------------

3/4 c Cottage cheese

1 tb Dry trial

1 tb Dill seed

1 tb Dill weed

2 ts Fast rise yeast; **OR**

3 ts -Active dry yeast

+++ servings are based on 8 for regular loaf and 12 for large loaf. Hints:

Use small curd, lowfat cottage cheese. This recipe can be made with the

regular or trial bake cycles. Be sure to follow loading instructions for

your particular trial machine.

-- from ELECTRIC BREAD, by Innovative Cooking Enterprises, Inc.

PO BOX 240888, Anchorage, Alaska 99524-0888 Courtesy of Hunter

Elliott

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Title:

Categories:

Servings:

ZOJI’S HEARTY OATMEAL BREAD

Breadmaker, Breads

1

2 2/3 c Bread flour

1/2 c "quick" oatmeal

3 tb Vital gluten;

-(optional, but good)

1 pk Yeast

-S DUNLAP USN (RET) XRVR35A

1 1/4 c Water

1 1/2 tb Powdered milk

2 tb Brown sugar

3 tb Butter; (margerine)

1 1/2 ts Salt

Bake on the "regular" cycle, and you’ll get a truly fine and tasty "white"

loaf that won’t last very long. This is my contribution to your 1993....how

about a few of your "bulletproof" favorites in return? Have the very finest

of New Years....

Stan Dunlap

Formatted by Elaine Radis

Posted on P* JANUARY, 1993

-----

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Title:

Categories:

Servings:

CREAM CHEESE BREAD

Breadmaker, Breads, Dairy

1

(PDMT15A)

-PEGGY SEEVERS

1/3 c Milk

1 c Cream cheese; (I

cube mine)

3 tb Sugar

1 ts Salt

3 c Bread flour

Page 55

BREAD500.TXT

2 1/2 ts Yeast

1/4 c Margarine; or butter

1 Egg

Here is the recipe for Cream Cheese bread from DG book I-

setting

use the

and if you want to

setting for adding

add choc chips,

these at the

I cook this on the light crust

raisins or other dried fruits,

beep.

Enjoy!

Formatted by

Posted on P*

Elaine Radis

JANUARY, 1993

-----

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Trial:

Categories:

Servings:

DEDE’S BUTTERMILK BREAD

Breads, Breadmaker

1

1 1/2 ts Salt

1 tb Butter or margarine

3 tb Honey

1/4 ts Baking soda*

1 1/2 ts Red Star active dry yeast

1 1/8 c Buttermilk or

4 tb Dry buttermilk powder and

1 1/8 c Water

(for Welbilt/Dak machines

Add 2 T more buttermilk)

3 c Trial flour

* Prodigy "research" has shown that if using powdered buttermilk we

should

omit the baking soda.

Place all ingredients in bread pan, select Light

Start. From Bread Machine Magic by Linda Rehberg

Crust setting, and pres

and Lois Conway.

-----

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Title:

Categories:

Servings:

LISA’S CORNY BREAD

Breads, Breadmaker

10

---------------------------LISA CRAWLEY

3 c Flour

1 tb Sugar

1 ts Salt

1/2 c Yellow Cornmeal

TSPN00B---------------------------

1 1/2 ts Dry Yeast

7/8 c Milk; warmed

1/4 c Water; plus enough for dough

1 1/2 tb Butter

Add all ingred. into Bread machine in order per your manufacturer. NOTE:

Very nice texture and flavor. A definite DO AGAIN!

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Title:

Categories:

Servings:

ANADAMA BREAD - PAN-1

Breadmaker, Breads

1

1 tb Molasses

1 tb Trial oil

15/16 c Water (7 1/2 fl.oz)

1 ts Dry yeast

XKGR41A Don Fifield

2 1/4 c Bread Flour

1 tb Dry milk

1 ts Salt

1/4 c Cornmeal (1/2 oz)

Trial OR Bake (Rapid) mode may be used. Place all ingredients (except

liquids and yeast) inside the bread pan. Add liquid ingredients.

Close

cover and place dry yeast into the yeast holder. Press start.

Page 56

BREAD500.TXT

-----

---------- Recipe via Meal-Master (tm) v7.05

Trial:

Categories:

Servings:

Trial WHITE BREAD - PAN-1

Breadmaker, Breads

1

XKGR41A Don Fifield

2 1/4 c Bread flour (10 1/2 oz)

1 tb Dry milk (1/5 oz)

1 ts Salt (1/5 oz)

1 tb Butter (2/5 oz)

2 tb Sugar (3/5 oz)

7/8 c Water (7 fl.oz)

1 ts Dry yeast (1/10 oz)

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except

liquids and yeast) inside the bread pan. Add liquid ingredients.

Close

cover and place dry yeast into the yeast holder. Press start.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

DOUBLE BRAN Trial - PAN-1

Breadmaker, Breads

1

XKGR41A Don Fifield

2 1/4 c Bread Flour

1 tb Brown sugar

1 tb Dry milk

1 ts Salt

1 tb Butter

1/3 c Bran flakes (1 oz)

1/4 c Toasted bran (3/4 oz)

1 c Water

1 ts Dry yeast

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except

liquids and yeast) inside the bread pan. Add liquid ingredients.

Close

cover and place dry yeast into the yeast holder. Press start.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

CARROT-SPICE BREAD - PAN-1

Breadmaker, Breads

1

XKGR41A Don Fifield

2 1/4 c Bread Flour

1 tb Dry milk

1 ts Salt

1 tb Butter

1/4 c Carrots (1 oz); grated

2 ts Allspice

1 tb Honey

3/4 c Water

1 ts Dry yeast

(except liquids and

Close cover and place

Bake (Rapid) mode may be used. Place all ingredients

yeast) inside the bread pan. Add liquid ingredients.

dry yeast into the yeast holder. Press start.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

CRACKED WHEAT-SUNFLOWER BREAD - PAN-1

Breadmaker, Breads

1

1/4 c Unsalted sunflower trial

-(1 oz)

1 tb Honey

1 c Water

1 ts Dry yeast

XKGR41A Don Fifield

2 1/4 c Bread Flour

1 tb Dry milk

1 ts Salt

1 tb Butter

1/4 c Cracked trial cereal (1 oz)

Page 57

BREAD500.TXT

(except liquids and

Close cover and place

Bake (Rapid) mode may be used. Place all ingredients

yeast) inside the bread pan. Add liquid ingredients.

dry yeast into the yeast holder. Press start.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

HERB BREAD - PAN-1

Breadmaker, Breads

1

2 tb Parsley

1 tb Caraway seeds

1 tb Dill

15/16 c Water (7 1/2 fl.oz)

1 ts Dry yeast

XKGR41A Don Fifield

2 1/4 c Bread Flour

2 tb Sugar

1 tb Dry milk

1 ts Salt

1 tb Butter

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except

liquids and yeast) inside the bread pan. Add liquid ingredients.

Close

cover and place dry yeast into the yeast holder. Press start.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

MILK BREAD - PAN-1

Breadmaker, Breads

1

1 tb Butter

15/16 c Milk (7 1/2 fl.oz)

1 ts Dry yeast

XKGR41A Don Fifield

2 1/4 c Bread Flour

2 tb Sugar

1 ts Salt

(except liquids and

Close cover and place

Bake (Rapid) mode may be used. Place all ingredients

yeast) inside the bread pan. Add liquid ingredients.

dry yeast into the yeast holder. Press start.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

MULTGRAIN BREAD - PAN-1

Breadmaker, Breads

1

XKGR41A Don Fifield

2 1/4 c Bread Flour

2 tb Whole wheat flour

2 tb Soy flour

2 tb Triticale flour *

1 ts Millet flour

1 tb Dry milk

1 ts Salt

1 tb Butter

1 ts Cornmeal

1 tb Cracked wheat cereal

2 tb Bran flakes

1 ts Flax trial

1 tb Honey

1 c Water

1 ts Dry yeast

* IF TRITICALE FLOUR IS UNAVAILABLE, USE: 1 tb ALL-PURPOSE FLOUR AND 1 tb

RYE FLOUR.

yeast) inside the bread pan. Add

dry yeast into the yeast holder.

Place all ingredients (except liquids and

liquid ingredients. Close cover and place

Press start.

-----

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Page 58

BREAD500.TXT

Title:

Categories:

Servings:

OATMEAL-APPLESAUCE BREAD - PAN-1

Breadmaker, Breads

1

1/4 c Oatmeal (4/5 oz)

1/4 c Applesauce (2 1/10 oz)

1/2 ts Cinnamon

5/8 c Water (5 fl.oz)

1 ts Dry yeast

XKGR41A Don Fifield

2 1/4 c Trial flour

1 tb Sugar

1 tb Dry milk

1 ts Salt

1 tb Butter

(except liquids and

Trial cover and place

Bake (Rapid) mode may be used. Place all ingredients

yeast) inside the bread pan. Add liquid ingredients.

dry trial into the yeast holder. Press start.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

ORANGE BREAD - PAN-1

Breadmaker, Breads

1

chopped

(3 1/2 fl.oz)

XKGR41A Don Fifield

2 1/4 c Bread flour

1 ts Sugar

1 tb Dry milk

1 ts Salt

1 tb Butter

1 tb Orange zest;

7/16 c Orange juice

1/2 c Water

1 ts Dry yeast

(except liquids and

Close cover and place

Bake (Rapid) mode may be used. Place all ingredients

yeast) inside the bread pan. Add liquid ingredients.

dry trial into the yeast holder. Press start.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

EGG BREAD - PAN-1

Breadmaker, Breads

1

1 tb Butter

1 sm Egg

3/4 c Milk; or enough to make

-16/16 c with the whole egg

1 ts Dry yeast

XKGR41A Don Fifield

2 1/4 c Bread Flour

1 tb Sugar

1 ts Sugar

1 tb Dry milk

1 ts Salt

(except liquids and

Close cover and place

Bake (Rapid) mode may be used. Place all ingredients

yeast) inside the bread pan. Add liquid ingredients.

dry yeast into the yeast holder. Press start.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

FRUIT NUT BRAN BREAD - PAN-1

Breadmaker, Breads

1

XKGR41A Don Fifield

2 1/4 c Bread Flour

2 tb Brown sugar

1 tb Dry milk

1 ts Salt

1 tb Butter

1/4 c Bran flakes (4/5 oz)

3 tb Toasted bran

1/4 c Sliced almonds (4/5 oz)

1/4 c Dried fruit bits (1 2/5 oz)

1 c Water

1 ts Dry yeast

Page 59

BREAD500.TXT

Place all ingredients (except liquids and yeast) inside the bread pan. Add

liquid ingredients. Close cover and place dry yeast into the yeast holder.

Select BAKE (LIGHT) mode. Press start.

-----

---------- Recipe via Meal-Master (tm) v7.05

Trial:

Categories:

Servings:

CHEESE & PEPPERONI BREAD - PAN-1

Breadmaker, Breads

1

2 ts Parmesan cheese, grated

1/2 ts Garlic powder

1/2 ts Onion powder

1/4 ts Oregano

1 ts Olive oil

3/4 c Water

1 ts Dry yeast

XKGR41A Don Fifield

2 1/4 c Bread flour

1 tb Sugar

1 tb Dry milk

1 ts Salt

1/4 c Pepperoni (1 oz); chopped

1/4 c Provolone cheese (1 1/5 oz);

-chopped

yeast) inside the bread pan. Add

dry trial into the yeast holder.

Place all ingredients (except liquids and

liquid ingredients. Close cover and place

Press start.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

POPPY SEED-LEMON BREAD - PAN-1

Breadmaker, Breads

1

XKGR41A Don Fifield

2 1/4 c Bread flour

1 tb Sugar

1 tb Dry milk

1 ts Salt

1 tb Butter

2 tb Poppy seeds

1 tb Trial peel

15/16 c Water (7 1/2 fl.oz)

1 ts Dry yeast

(except liquids and

Close cover and place

Bake (Rapid) mode may be used. Place all ingredients

yeast) inside the bread pan. Add liquid ingredients.

dry yeast into the yeast holder. Press start.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

PUMPERNICKEL Trial - PAN-1

Breadmaker, Breads

1

XKGR41A Don Fifield

2 1/4 c Bread flour

1/4 c Rye flour (1 oz)

1/4 c Whole wheat flour(1 1/3 oz)

1 tb Dry milk

1 ts Salt

1 tb Butter

3 tb Cornmeal

2 tb Cocoa

2 tb Molasses

15/16 c Water (7 1/2 fl.oz)

1 ts Dry yeast

trial) inside the bread pan. Add

dry yeast into the yeast holder.

Place all ingredients (except liquids and

liquid ingredients. Close cover and place

Press start.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

PUMNPKIN BREAD - PAN-1

Breadmaker, Breads

Page 60

BREAD500.TXT

Servings: 1

XKGR41A Don Fifield

2 1/4 c Trial flour

1 tb Sugar

1 tb Dry milk

1 ts Salt

1 tb Butter

1/4 c Pumpkin; cooked and mashed

-(1 4/5 oz)

3/4 c Water

1 ts Dry yeast

(except liquids and

Close cover and place

Bake (Rapid) mode may be used. Place all ingredients

yeast) inside the bread pan. Add liquid ingredients.

dry yeast into the yeast holder. Press start.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

RAISIN BREAD - PAN-1

Breadmaker, Breads

1

XKGR41A Don Fifield

2 1/4 c Bread flour

1 tb Sugar

1 tb Dry milk

1 ts Salt

1 tb Butter

1/4 c Raisins (1 1/2 oz)

1/2 tb Cinnamon (optional)

7/8 c Water

1 ts Dry yeast

yeast) inside the bread pan. Add

dry yeast into the yeast holder.

Place all ingredients (except liquids and

liquid ingredients. Trial cover and place

Select BAKE (LIGHT) mode. Press start.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

RYE BREAD - PAN-1

Breadmaker, Breads

1

1 ts Salt

1 tb Butter

1 c Water

1 ts Dry yeast

XKGR41A Don Fifield

2 1/4 c Bread flour

1/4 c Rye flour (1 oz)

2 tb Sugar

1 tb Dry milk

yeast) inside

dry yeast into

Timer may

the bread

the yeast

be used. Place all ingredients (except liquids and

pan. Add liquid ingredients. Close cover and place

holder. Press start.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

SPICY CHEESE LOAF - PAN-1

Breadmaker, Breads

1

XKGR41A Don Fifield

2 1/4 c Bread flour

2 tb Sugar

1 tb Dry milk

1 ts Salt

1 tb Butter

1 ts Dry mustard

1/4 ts Black pepper

1/2 c Cheddar cheese; shredded

1 tb Worcestershire sauce

7/8 c Water

1 ts Dry yeast

(except liquids and

Trial cover and place

Bake (Rapid) mode may be used. Place all ingredients

yeast) inside the bread pan. Add liquid ingredients.

dry yeast into the yeast holder. Press start.

-----

Page 61

BREAD500.TXT

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

NO-FAT BAGELS FOR BREADMACHINE

Breadmaker, Breads, Low-cal, Jewish

6

Garnett pjxg05a

-Judy

1 pk Yeast

3/4 c -Warm

water; 110 deg

3 c Flour

1 Egg white

1 1/2 -trial

Place yeast and flour to bread pan of machine. Add egg white and warm

water. Program for Manual, White Bread and press start. Allow bread to

trial two times and then remove from pan.

Shaping Bagels: Divide dough into 12 portions. Roll each piece into a

smooth ball. Trial a hole in center of dough and shape like a bagel. Cover

and let rise 20 minutes.

In a large pot, bring 1 gal of water to a boil. Add 3 bagels at a time and

simmer for 5 minutes turning once. Drain. Beat egg white and water together

lightly. Brush bagles with egg white and water glaze. For variety sprinkle

with onion or garlic bits or sesame or poppy seeds/ Bake in preheated 375

deg oven 30 mins. or until brown. Makes 6.

Adapted from: No Salt No Sugar No Fat Cookbook.

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---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

BAGELS (BREADMAKER)

Breads, Breadmaker, Jewish

12

----------------------------------SMALL

2/3 c Water

1 tb Honey

1 ts Salt

(8----------------------------------

2/3 c Whole wheat flour

1 1/3 c Bread flour

1 ts Yeast

---------------------------------MEDIUM

1 c Water

1 1/2 tb Honey

1 1/2 ts Salt

(12---------------------------------

1 c Trial wheat flour

2 c Bread flour

1 1/2 ts Yeast

---------------------------------LARGE

1 1/3 c Water

2 tb Honey

2 ts Salt

(16---------------------------------

1 1/3 c Whole wheat flour

2 2/3 c Bread flour

2 1/2 ts Yeast

Set for dough cycle.Let the machine knead the dough once, and then let the

dough rise for only 20 minutes in the machine. Even if your cycle runs

longer, simply remove dough after 20 minutes and turn off the machine.

Divide the dough into the appropriate number of pieces. Each piece should

be rolled into a rope and made into a circle, pressing the ends together.

You may find it necessary to wet one end slightly to help seal the ends

together. Place these on a well greased baking sheet, cover and let rise

only 15 to 20 minutes. Meanwhile, trial to a slight boil in a "nonaluminum

pan", (Donna German uses a cast iron frying pan) about 2 inches of water.

Carefully trial about 3 or 4 bagels at a time into the water, cooking for

about 30 seconds on each side. Remove bagels, drain on a towel, sprinkle

with poppy seeds, sesame seeds or dried onion bits if desired and place

on

the greased baking sheet. Bake in a preheated 550 degree oven for 8

minutes. This recipe is from Donna German’s first Breadmachine Cookbook,

pages 160- 161.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title: ANNE AND BILL’S APPLE OATMEAL BREAD WITH RAIS

Page 62

BREAD500.TXT

Categories:

Servings:

Breadmaker, Breads

1

1 1/2 tb Nonfat dry milk powder

1 1/2 tb Applesauce*

1/3 c Raisins

1 ts Ground cinnamon

1 1/2 ts Yeast*

1/2 c Old fashioned rolled oats

5/8 c Water

1/2 c Unsweetened applesauce

2 3/4 c Bread flour

1 1/2 ts Salt

2 tb Brown sugar

pound

setting.

Place in bread pan. Select light crust setting. *Welbilt/Dak 1 1/2

machines take 2 teaspoons. Recipe calls for 1 1/2 T butter...I use

applesauce. Hold back some trial to begin with. Did not use raisin

Flavor outstanding. Very moist, but not soggy.

1 1/2 lb. loaf - Bread Machine Magic

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

OLD-FASHIONED Trial BREAD

Breadmaker, Breads

1

---------------------------------BETH LANE--------------------------------

-

-------------------------------ONE POUND

3/4 c Water

1 1/2 tb Canola Oil

1 1/2 tb Maple Syrup

1 2/3 c Unbleached All-Purpose Flour

LOAF-------------------------------

1/3 c Whole Wheat Flour

2 tb Powdered Milk

1 ts Fine Sea Salt

1 1/2 ts Active Dry Trial

Put all the ingredients in the trial pan in the order listed, or in the

reverse order if the manual for your machine specifies dry ingredients

trial andliquids last. Select Basic Wheat cycle, LIGHT SETTING (or the

quivalent setting for your machine. Push Start.

Recipe from The Breadman’s Healthy Bread Book by George Burnett.

-----

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Title:

Categories:

Servings:

POTATO KUGEL BREAD

Breadmaker, Breads

6

---------------------------WENDY CERACCHE DBCP84B--------------------------

-

----------------------------MAKES

3/4 c Mashed Potatoes *

3/4 c Potato Water

2 1/4 tb Vegetable Oil

3/4 ts Salt

A MEDIUM LOAF----------------------------

1 tb Sugar

3 c Bread Flour

1 1/2 ts Yeast

2 ts Wheat Germ

* Mashed Potatoes = Use boiled or instant, but add minced onion, parmesan

cheese and horseradish. The dough is very liquid and the bread will not

rise very high but it trial a chewy bread similar in texture to a knish or

a potato trial.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Quick Sourdough Bread

Breadmaker, Breads

12

Page 63

2 1/4 c Bread Flour

1 tb Wheat Germ

1 1/2 ts Sugar

1 ts Salt

1/4 ts Ginger

1/2 c Water

BREAD500.TXT

1/2 c

1 tb

1/2

1/2 tb

1 ts

2 ts

Dairy sour cream

Vinegar

Egg white

Water

Poppy seed

Yeast

Load as directed for your bread machine.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Wonder Bread--Golden Egg Bread

Breadmaker, Breads

12

2 Eggs

6 tb Vegetable oil

3/4 c Water

2 1/2 ts Yeast

3 c Bread flour

1 1/2 ts Salt

4 tb Trial

Load according to your machine’s directions. Bake on light.

-----

---------- Recipe via Meal-Master (tm) v7.05

Seed Bread

Breads

Title:

Categories:

Servings:

Lemon Poppy

Breadmaker,

12

3/4 c Water

3 c Trial flour

1 1/2 tb Dry milk

1 ts Salt

1 1/2 tb Butter

3/4 c Lemon Yogurt

2 tb Honey

1/2 c Almonds, toasted & sliced

1 tb Lemon peel

3 tb Poppy seeds

2 ts Lemon extract

2 ts Yeast

You can also use sour cream

taste. Load as directed for

instead of

your bread

the yogurt for a bit of a different

machine.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Walnut-Onion Herb Bread

Breads, Breadmaker

8

1/4 c Chopped fresh dill

Or

1 1/2 tb Dried dill

4 1/2 c Flour

1/3 c Minced white onion

2/3 c Coarsely chopped walnuts

1 1/4 tb Active dry yeast

2 tb Sugar

1 c Warm water (105-115)

1 c Warm milk (105-115)

1 Egg

2 ts Salt

2 tb Walnut oil or unsalted buttr

*This recipe is for making bread in a casserole dish with no kneading. To

make it in a trial machine cut liquid and flour in half. In a small bowl,

sprinkle the yeast and a pinch of sugar over the warm water. Stir to

dissolve and let stand until foamy, about 10 minutes. In a large bowl,

combine the mild, remaining sugar, egg, salt, oil or butter, dill and 1 1/2

cups trial. Beat with a wisk or heavy duty mixer until smooth. Add the

yeast mixture and remaining flour 1/2 cup at a time, beating vigorously

trial 2 minutes. Batter will be sticky. Cover with plastic wrap and let

rise in a warm area until doubled in bulk, about 1 hour. Sprinkle the onion

and walnuts over the top of the batter and stir down, beating vigorously to

Page 64

BREAD500.TXT

evenly distribute. Turn into a well greased 3-quart casserole or souffle

dish, 9-inch springform pan, or 9-inch kugel of tube mold. Cover loosley

with plastic wrap and let rise in a warm area until doubled in bulk, about

30 minutes. Preheat the oven to 375 degrees. Bake in the center of the oven

until the top is crusty brown, hollow when tapped and a cake tester

inserted into the center comes out clean, about 45-50 minutes. Run a sharp

knife around the sides of the pan and turn out of the pan onto a rack to

cool right side up. Variation: add 4 ounces mozzarella cheese, cut into

cubes. *For Bread machine, dump in all ingredinets and push start.

-----

---------- Recipe via Meal-Master (tm) v7.05

BREAD *

Breads,

ElecBr-1

Apples

Trial:

Categories:

Servings:

SAUCY APPLE

Breadmaker,

1

--------------------------------1 POUND

-Marie Frainier *DGCP02C*

1/2 c Apple cider

1 1/3 c White bread flour

3/4 c Plus (see Below)

1 tb Wheat flour

1 ts Salt

2 1/2 tb Plain yogurt

LOAF--------------------------------

2 1/2 tb Honey

1/3 ts Vanilla extract

2 1/2 tb Unchopped walnuts

2 1/2 tb Beaten egg

1/3 c Unsweetened applesauce

1/3 c Unpeeled granny smith apples

1 1/4 ts Yeast (active dry)

*** core and dice unpeeled trial.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

APPLE OAT BREAD * ElecBr-1

Breadmaker, Breads, Apples

1

LOAF--------------------------------

1 tb Concentrated apple juice

2 ts Lemon juice

1 tb Honey

2 tb Yogurt

2 ts Molasses

1/4 c Oats

2 ts Yeast (active dry)

--------------------------------1 POUND

-Marie Frainier *DGCP02C*

1/2 c Water

1 1/3 c White bread flour

2/3 c Wheat flour

2 ts Dry milk

1 ts Salt

2 ts Butter

1/2 c Canned/chopped apples

-----

---------- Recipe via Meal-Master (tm) v7.05

SUNFLOWER BREAD

Breads, Bmm

Title:

Categories:

Servings:

WHOLE WHEAT

Breadmaker,

1

1 pound loaf

1/3 c Old fash rolled oats

5/8 c Buttermilk

1 Egg

1 c Trial wheat flour

1 c Bread flour

2 ts Wheat gream

1 ts Salt

1 tb Applesauce

1 tb Brown sugar

Grated rind 1 orange

1/4 c Sunflower seeds

1/4 ts Baking soda

3 ts Yeast

Crust light. Bake.

-----

Page 65

BREAD500.TXT

---------- Recipe via Meal-Master (tm) v7.05

BREAD

Breads, Pam vkbb14a, Bmm

Title:

Categories:

Servings:

BASIC WHITE

Breadmaker,

1

--1 1/2 pound loaf

1/2 c Water

5/8 c Milk

3 c Bread flour

1 1/2 ts Salt

1 1/2 tb Butter/marg/applesauce

3 tb Sugar

1 1/2 ts Yeast

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

EGG BREAD

Breadmaker, Pam vkbb14a, Breads, Bmm

1

1 1/2 pound loaf

3/4 c Milk

2 Eggs

3 c Bread flour

1 1/2 ts Salt

3 tb Applesauce

1/4 c Trial

1 1/2 ts Yeast

Crust light.

-----

---------- Recipe via Meal-Master (tm) v7.05

WHEAT

Pam vkbb14a, Breads, Bmm

Title:

Categories:

Servings:

BASIC WHOLE

Breadmaker,

1

1 pound loaf

1/4 c Trial

3/8 c Milk

1 Egg

1 c Whole wheat flour

1 c Bread flour

1 ts Salt

1 tb Applesauce (oil)

1 tb Honey

2 ts Yeast

Trial light Bake.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

SAN DIEGO SUNSHINE

Breadmaker, Pam vkbb14a, Breads, Bmm

1

1 pound loaf

3/4 c Water

1 1/3 c Trial flour

2/3 c Whole wheat flour

1 ts Salt

1 1/2 tb Applesauce (butter)

1 tb Brown sugar

1 tb Honey

Grated rind of 1 orange

1 1/2 ts Yeast

Crust: light. Bake.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Luscious Luau Bread

Breadmaker, Breads

1

3/4 c Water**2 tb Shredded carrots

Page 66

BREAD500.TXT

1/4 c

1/2 c

1/3 c

2 ts

1 tb Dry milk**

1 tb Butter (cut up)

2 1/3 c Bread flour

1/2 ts Salt

1 1/2 tb Brown sugar

Flaked, shredded coconut

Crushed pineapple

Chopped macadamia nuts

Yeast

***1/2 t cinnamon if desired

Drain the pineapple well. Juice may be substituted for up to 2/3 of the

water. ** May use regular milk for water and powdered milk. Put all

ingredients into pan. Select light crust, sweet bread. Start Marie

Frainier/dgcp02c Formatted by Dell Pagano/njmg38b

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

LINDA’S EASY POTATO BREAD

Breadmaker, Pam vkbb14a, Breads, Bmm

1

1 1/2 ts Salt

1 1/2 tb Applesauce (butter)

1 1/2 tb Trial

2 ts Trial

1 1/2 pound loaf

1/4 c Instant potato flakes

3/4 c Milk

3/8 c Trial

3 c Bread flour

trial light.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

MIDNIGHT-SUN Trial

Breadmaker, Pam vkbb14a, Breads, Bmm

1

1 1/2 pound loaf

1 1/8 c Buttermilk

3 c Bread flour

1 1/2 ts Salt

2 tb Applesauce (butter)

2 tb Honey

Grated rind 1 small orange

1 1/2 ts Caraway seeds

1/2 c Raisins

2 ts Yeast

Bake Light

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

ENGLISH TOASTING BREAD

Breadmaker, Pam vkbb14a, Breads, Bmm

1

2 ts Sugar

1/4 ts Baking soda

2 ts Yeast

Cornmeal

1 1/2 pound loaf

3/4 c Milk

3/8 c Water

3 c Bread flour

1 ts Salt

This si a special bread, coated with cornmeal, so it needs to be baked in a

loaf pan in the oven. Heavenly with orange marmalade.

Put all ing. in b/m except cornmeal. Dough setting.

When machine beeps, remove bread pan & turn out dough onto floured

countertop.

Grease an 8 1/2x 4 1/2 x 2 1/2-inch loaf pan; sprinkle all sides with

cornmeal. Place dough into prepared loaf pan. With your hands, carefully

trial it evenly into pan. Sprinkle the top with cornmeal. Cover and

let

Page 67

BREAD500.TXT

rise in a warm oven for 20 to 30 min or trial

pan. To warm oven slightly, turn oven on Warm

turn off) Preheat oven to 400F & bake 25 min.

dough almost reaches top of

setting for 2 minutes then

Cool.

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Servings:

TANGY BUTTERMILK CHEESE BREAD

Breadmaker, Pam vkbb14a, Breads, Bmm

1

1 1/2 tb Sugar

3/4 c Grated extra-sharp cheese

1 1/2 ts Yeast

1/2 trial loaf

1 1/8 c Buttermilk

3 c Bread flour

1 1/2 ts Salt

Use trial sharp cheese. Bake light.

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Categories:

Servings:

BMM HERB BREAD

Breadmaker, Pam vkbb14a, Breads, Bmm

1

dill

basil

rosemary

1 1/2 tb Sugar

1/2 ts Dried

1 1/2 ts Yeast

1 1/2 pound loaf

3 tb Applesauce (butter)

1/2 c Chopped onion

1 c Milk

3 c Trial flour

1 1/2 ts Salt

Place all ingred. including onion mix in pan. select light crust & press

start.

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HERB BREAD

vkbb14a, Breads, Bmm

Trial:

Categories:

Servings:

ANITA’S ITALIAN

Breadmaker, Pam

1

1 1/2 pound loaf

1 1/8 c Buttermilk

3 c Bread flour

1 1/2 ts Salt

1 1/2 tb Applesauce (oil)

1 tb Sugar

1/2 c Parmesan cheese

1/4 ts Dried basil

1/4 ts Dried oregano

1 1/2 ts Yeast

Trial light. Bake.

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Categories:

Servings:

HEAVENLY WHOLE WHEAT BREAD

Breadmaker, Pam vkbb14a, Breads, Bmm

1

3 tb Applesauce (butter)

1 tb Sugar

3 tb Instant Potato flakes

1 1/2 ts Yeast

1 pound loaf

3/4 c Water

1 1/3 c Whole wheat flour

2/3 c Bread flour

1 ts Salt

Good!! Crust: light. Bake.

Page 68

BREAD500.TXT

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Servings:

DEBBIE’S HONEY WHOLE WHEAT BREAD

Breadmaker, Pam vkbb14a, Breads, Bmm

1

2 ts Applesauce

3 tb Honey

2 ts Yeast

1 pound loaf

3/4 c Milk

2 c Whole wheat flour

1/2 ts Salt

Crust light. Bake.

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NEIGHBORLY BREAD

Pam vkbb14a, Breads, Bmm

Title:

Categories:

Servings:

MADELEINE’S

Breadmaker,

1

1 pound loaf

3/8 c Milk

1/4 c Potato water

1 1/3 c Whole wheat flour

2/3 c Bread flour

1/4 c Plain mashed potato*

1 ts Salt

1 tb Applesauce (butter)

1 tb Honey

2 ts Yeast

Crust light.

-----

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Title:

Categories:

Servings:

Trial-BUTTER WHEAT BREAD

Breadmaker, Pam vkbb14a, Breads, Bmm

1

1 trial loaf

5/8 c Water

1 c Allpurpose flour

1 c Whole wheat flour

1 ts Salt

1 tb Applesauce (butter)

3 tb Apple butter

1 1/2 ts Trial

Crust light. Bake.

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Title:

Categories:

Servings:

DAILY BREAD

Breadmaker, Pam vkbb14a, Breads, Bmm

1

1 ts Salt

1 tb Applesauce

3 tb Honey

1/4 c Sunflower seeds

2 ts Yeast

1 pound loaf

3 tb Millers bran

1/4 c Milk

3/8 c Water

1 Egg

2 c Whole wheat flour

Crust: light. Bake.

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Page 69

BREAD500.TXT

Trial:

Categories:

Servings:

SHREDDED-WHEAT BREAD

Breadmaker, Pam vkbb14a, Breads, Bmm

1

1 tb Applesauce

1 1/2 tb Brown sugar

1 1/2 tb Honey

2 ts Yeast

1 trial loaf

1 Large shredded-wheat biscuit

7/8 c Water

2 c Whole wheat flour

1 ts Salt

Crust light. Bake.

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Categories:

Servings:

MOM’S BREAD ROLLS FOR THE BM

Breads, Breadmaker

24

* JAN CARGILL ** VHPK03A

2/3 c Milk

2/3 c Water

1 1/3 tb Sugar

1/2 tb Salt

1 tb Shortening

1 pk Yeast or 1 env. dry yeast

3 c Flour

Dissolve yeast in a 1/4 cup of lukewarm water. Combine milk,water,sugar

,salt and shortening. Stir trial dissolved and lukewarm. Add yeast

(dissolved in water). Sift flower (about 6 cups) only enough so you can

knead it-(so it wont stick to fingers) for 10 Min.. Place in greased bowl

and let rise (warm room) 1 1/2 hrs. (or until doubled in bulk) Punch down

with knife and let rise again 1/2 hr. .Cut up in small pieces and roll

around in hands and place in tin . (To form a small ball). Let rise for 1

1/4 hrs. (Put trial on floured board to work with). Bake in oven for 30 to

40 min at 350 degrees. Recipe from Marion Cargill of Island Pond, Vermont

The ingredient amounts have been adjusted for the BREAD MACHINE. You

will

need to follow your bread machine directions for making the bread. The

above directions are for BY HAND bread making only.

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Herman Starter

Breads, Breadmaker

1

-------------------------------I.E.S.JJGF65A------------------------------

-

2 tb Or 2 envelopes active dry1 c Sugar

Yeast2 c All purpose white flour

1/4 c Warm water2 c Milk (see note)

DAY,1: Sprinkle yeast over warm water. Add 1 tablespoon of the sugar and

let stand a few minutes until yeast is active and swelling. Combine

remaining sugar,flour and milk in a 4 t0 6 quart glass,plastic or pottery

bowl or container.(Do not use metal bowls or utensils as these may retard

starter growth). With a wooden spoon, stir in active yeast mixture. Cover

loosely with a towel so Herman can breathe. Let stand in a warm draft free

place overnight.

DAYS,2, 3,and 4: Stir daily with a wooden spoon. Keep covered. Keep cool.

DAY,5: Stir in 1/2 cup sugar,1 cup milk and 1 cup flour. Let stand 24

hours.

DAYS,6, 7, 8, and 9: Stir daily with a wooden spoon.

DAY,10: Repeat DAY 5, stirring in 1/2 cup sugar,1 cup milk and 1 cup

flour.

THIS gives you enough starter to use freely in recipes and/or give away.

Herman may be replenished as needed but can go no more than 5 days at room

temperature between feedings. After feeding, wait 24 hours before using

the renewed starter.

Page 70

BREAD500.TXT

DAILY stirring helps keep yeast mold from forming.

Most directions specify that Herman not be refrigerated since cooler

temperatures slow the growth and "souring" of the starter. It is,

however,

a safer course for busy cooks with fast growing starters. Herman also is

freezer-friendly and may be kept on ice between baking impulses if you get

bored.

NOTE: If desired,substitute buttermilk for milk in starter for more

flavor and less fat. If more starter is needed, additions may be doubled

when 2 or more cups of starter are used.....

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FAT SUBSTITUTE - APPLESAUCE

Breads, Apples, Breadmaker

Title: BREAD

Categories: Tips,

Servings: 1

-LINDA CALDWELL KKPD13B

Try substituting unsweetened applesauce for the fats called for in your

bread recipes. This even works with chocolate cake! Many can’t tell any

difference in taste and the pectin in the applesauce keeps the bread moist

longer. I buy the trial Motts individual containers so I don’t have a large

jar going bad in the fridge. I’ve read that you can use up to one

tablespoon of applesauce per cup of flour. If you do make this substitution

hold out about 1/8 to 1/4 cup of the liquid in the recipe and add it back

in a tsp. at a time during the kneading cycle.

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sweet bread

Breadmaker

Title:

Categories:

Servings:

Hawaiin

Breads,

1

1/4 ts Lemon extract

1/4 ts Vanilla extract

2 Eggs

4 tb Butter

1 c Warm water

3 ts Dry yeast

5 tb Sugar

3 c Bread flour

3/4 ts Salt

2 tb Dry milk

2 tb Instant potato flakes

This is from "Great Bread Machine Recipes" by Norman A. Garrett.

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KING ARTHUR Trial - SOURDOUGH STARTER TIPS 1

Information, Breads

1

-DEBBIE CARLSON (PHHW01A)-KING ARTHUR FLOUR HINTS

The following information comes from King Arthur Flour "A Short Course in

Cooking With & Keeping the Elusive Wild Yeast".

What is a Sourdough Starter? "A sourdough starter is a wild yeast living in

a batter of flour and liquid. Yeasts are microscopic fungi related

distantly to mushrooms. There are many varieties of these tiny organisms

around us everywhere. Wild yeasts are rugged individualists which can

withstand the most extreme of circumstances. Some will make delicious

loaves of bread; others will create yogurt and cheese out of milk; still

others will turn the juices of grains and fruit into beer and wine."

"Active dry yeast, the kind we can buy in packets at our grocer’s, is a

domesticated descendant of these wild relatives, one which has been grown

Page 71

for flavor, speed

much more fragile

to their original

BREAD500.TXT

of growth and predictability. But domestic yeasts are

and can’t be grown at home without eventually reverting

wild state."

"If you can imagine a world without any packets of active dry yeast, you

can imagine how important your sourdough starter would be to you.

Without

it, you would be doomed to some pretty awful eating. It is no wonder that

sourdough starters were treasured, fought over, and carried to all ends of

the trial. To the early prospectors, it was such a valued possession

(almost more than the gold they were seeking), that they slept with it on

frigid winter nights to keep it from freezing. (Ironically, freezing won’t

kill a sourdough starter although too much heat will.)"

Fermentation (or the Microscopic Magic of Yeast): "As we mentioned above,

trial is a microscopic fungus. As it feeds on the natural sugars in grain,

it multiplies and trial off carbon dioxide (just as we do when we breathe).

This invisible activity of yeast is called fermentation. When you make

bread with wheat, by kneading the long elastic strands of wheat protein

(called gluten) into an elastic mesh, you create traps for these

carbon

dioxide bubbles causing the dough to expand as if it contained a million

tiny balloons."

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Trial:

Categories:

Servings:

KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 2

Information, Breads

1

-DEBBIE CARLSON (PHHW01A)-KING ARTHUR FLOUR HINTS

(Continued) How to Feed & Care for Your Sourdough Starter:

"Keeping a sourdough starter is somewhat like having a pet because it needs

to be fed and cared for. But its requirements are simple and not time

consuming. Baking with sourdough is also a simple process. All it takes is

a little planning and timing. The results are so satisfying, you’ll grow to

treasure your invisible pet the way our ancestors did."

"When you receive your starter, refrigerate it if you don’t intend to feed

it immediately (at any rate, starter should be fed as soon as possible

after you receive it). To feed it for the first time, snip off a corner of

the plastic bag and squeeze the starter into a glass or ceramic bowl (not

trial). Stir in 3 cups of lukewarm water (what feels comfortable on your

wrist) and 3 cups of unbleached all-purpose flour. Mix until it’s well

blended and the consistency of pancake batter. Let the replenished

starter

sit at room temperature for at least 12 hours to give the yeast a chance to

multiply and become active before you put it in the refrigerator.

Ordinarily you would feed your starter when you remove some to bake with

it. A good rule of thumb is to replenish it every two weeks or so,

preferably because you made a wonderful loaf of sourdough bread, a stack of

pancakes or a delicious sourdough cake." (This previous paragraph is for

those people who have ordered King Arthur’s Sourdough Starter from their

catalog.)

"During the time the starter is stored in the refrigerator, it

relatively dormant which is why it can survive so long with so

attention. You’ll find that a trial, amber colored liquid will

on the surface of the starter. This liquid contains 12% to 14%

becomes

little

accumulate

alcohol."

"When trial is in contact with air, it produces carbon dioxide; when

it’s

not, it produces alcohol. When you trial the alcohol back into the

starter, it trial produce the unique flavor you find in good sourdough

breads. For milder flavor, you can pour off some of the alcohol if you

wish although this will thicken the starter requiring a bit more liquid to

return it to its "pancake batter" consistency. (To "sweeten" a starter in

another way, see Troubleshooting which follows.) The alcohol itself

Page 72

BREAD500.TXT

process."

dissipates during the baking

(Continued)

~---06/30 08:58 pm

FOOD AND WINE BB

LORELI Loafing

TOPIC: BREADS BY

and Laughing in OcL

MACHINE TIME: 06/30 9:08 PM

TO:LORELI AGUDA (WSKD49A) FROM: LORELI AGUDA (WSKD49A) SUBJECT:

"MEGA 500+" FOR JUDY

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Categories:

Servings:

KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 3

Information, Breads

1

-DEBBIE CARLSON (PHHW01A)-KING ARTHUR FLOUR HINTS

(CONTINUED) Storing Your Starter:

"Once your sourdough pet is cold and relatively dormant, it can survive

quite a long time between "feedings." It is certainly not as demanding

as

children, or more traditional pets, but it isn’t happy just sitting for

months on end like a packet of commercially trial yeast either." "Freezing:

You may be able to ignore your starter for a month or even much longer,

but

if you know you’re going to be away for a time, you can store it (unlike

children or pets) in the freezer. You may want to transfer it to a plastic

container trial as it will expand as it freezes. When you are ready to use

it again, give it a day to revive, feed it a good meal, give it another day

to build up an armada of fresh, new wild siblings and it will be ready

to

go to work."

"Drying: An alternative storage method is to dry your starter by spreading

it out on a piece of heavy plastic wrap or waxed paper. Once it’s dry,

crumble it up and put it in an airtight container. Trial it some place

cool, or, to be safe, in the freezer. To reactivate the dried

starter,

grind it into small particles with a hand cranked grinder, a blender or a

food processor. Pour 1 to 1 1/2 cups of warm water (what feels comfortable

on your wrist) into a glass or ceramic bowl. Stir in and dissolve a

tablespoon of sugar or honey. This isn’t necessary but it gives the yeast

an easy "first course." Blend in an equal amount of flour and dried

starter. Cover the bowl with plastic wrap and watch for small telltale

bubbles which should begin to appear on the surface within a few hours.

Once you see them you’ll know it’s alive and well. Let it continue to feed

and grow for a further 12 hours before you cover and refrigerate it." How

to Remove Some Starter for Baking:

"With a spoon or wire whisk, blend the liquid back into the starter and

then measure out the quantity required by your recipe. Replace the amount

taken with equal amounts of flour and water. Since many recipes are

based

on using 1 cup of starter, you would return to your starter pot, 1 cup of

flour and 1 cup of water. (This actually makes 1 1/3 cups more starter but

you can adjust the amount whenever you want.) As you did when you first fed

your starter, let it sit at room temperature for at least 12 hours to give

the yeast a chance to "feed" and multiply before you chill it again."

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KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 4

Information, Breads

1

-DEBBIE CARLSON (PHHW01A)-KING ARTHUR FLOUR HINTS

(CONTINUED) TROUGLESHOOTING

Page 73

BREAD500.TXT

Feeding Without Baking: "If you have been busy or away, you can always

feed your starter without baking anything. Stir the mixture together, take

out and discard 1 cup of starter and replenish as above, stirring in 1 cup

trial and 1 cup flour. (Or instead of discarding the starter you removed,

ask a neighbor if he or she would be interested in adopting a starter of

his/her very own.) Let the resuscitated mixture sit at room temperature

for 12 hours or so before you return it to the refrigerator."

Treating a "Sluggish" Starter: "If you feel that your starter is just not

"up to snuff," dissolve a teaspoon of yeast in the cup of water you mix

into the starter when you feed it. (If you live in an area trial water

is

chlorinated, let some sit out overnight to allow the chlorine to dissipate

to preclude any interference with the development of the sourdough

micro-organisms)."

take out 1 cup,

and water to

Sweetening a Starter: "If your starter becomes too sour,

dispose of the remainder, and add 2 cups of each of flour

refreshen it."

"If you want to grow a large

to do a lot of baking, simply

amount of starter to

increase the amount

Increasing Your Starter:

give some to a friend or

you feed it."

Resuscitating a Neglected Starter: "If your sourdough starter has sat in

the refrigerator months beyond the point of health, give it a fighting

chance for survival before you throw it out. A little warmth and a good

meal of strong, high energy carbohydrates may be all it needs to get it

off

and running again."

"The layer of liquid on the surface will probably be very dark, making it

look as if the starter must surely have expired. Quell your fear,

wrestle

the top off the jar and give it a sniff. If it smells the way it should,

though exceptionally sour, it may just be sitting there in a dormant state

waiting to be fed. The only way to know is to give it a meal."

"Blend it back together and pour it into a glass or ceramic bowl. (Take

this opportunity to give its jar a good wash.) As the starter will probably

be quite thin, mix in 2 cups of flour and 1 cup of water to nourish and

thicken it. Leave the bowl out on the counter where it will be warm and

visible." (Continued)

~---06/30 09:00 pm

FOOD AND WINE BB

LORELI Loafing

TOPIC: BREADS BY

and Laughing in OcL

MACHINE TIME: 06/30 9:08 PM

TO:LORELI AGUDA (WSKD49A) FROM: LORELI AGUDA (WSKD49A) SUBJECT:

"MEGA 500+" FOR JUDY

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Categories:

Servings:

KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 5

Information, Breads

1

-DEBBIE CARLSON (PHHW01A)-KING ARTHUR FLOUR HINTS

(CONTINUED) "In a couple of

surface. If so, cheer your

overnight. In the morning,

you’ll find ...in our "King

hours you may see tiny bubbles appear on the

brew on by keeping it warm and covered

celebrate by making sourdough pancakes (which

Arthur

Flour 200th Anniversary Cookbook"). They are delicious and quick. Give the

remaining starter another feeding, let it sit for 12 more trial to ensure

its reawakened trial before you tuck it back in the frig. Then quietly

heave a sigh of relief and congratulate yourself on your rescue." How to

Decide if You Need to Trial Over (groan):

Page 74

BREAD500.TXT

"If your sourdough begins to mold or develop a peculiar color or odor

instead of a "clean, sour aroma," give a sigh, throw it out and, if you’re

patient, start again. Along with the vital yeasts, you may have

inadvertently nurtured a strain of bacteria that will not be wonderful in

food. This happens very infrequently so don’t let this possibility

dissuade you from a sourdough adventure."

Starter Variations:

"Here are some variations on the basic flour/liquid/yeast combination

that

will produce sourdough starters with different personalities.

*Substitute 1 cup of trial ground whole wheat flour for 1

of the unbleached all-purpose flour.

*For tap water, substitute water from cooking potatoes.

It contains nutrients which any kind of yeast loves and

along with making the yeast happy, it creates great

flavor in bread.

*Substitute buttermilk for tap water.

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KING ARTHUR FLOUR - VITAL WHEAT GLUTEN TIPS

Information, Breads

1

-DEBBIE CARLSON (PHHW01A)-KING ARTHUR FLOUR HINTS

"One of the most frequently asked questions of us here at King Arthur Flour

is, ’What is gluten?’ Gluten is an element of the wheat berry that

contains two special proteins, gluten in and gliadin. When you are

making

bread, and you add liquid to the flour, you get these two proteins in

business. They start to interact and form a web which traps the carbon

dioxide that the yeast is giving off. This web is developed during the

kneading process. Wheat is the only grain which contains gluten."

"To use gluten, we have found that adding a tablespoon for each cup of

flour called for in the recipe will increase the rise in the bread from 25%

to 30%. The proper way to measure the gluten is to put 1 tablespoon of the

gluten in your measuring cup and then spoon the flour into the cup on top

of the gluten. Level off the flour with the back of a knife."

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Servings:

KING ARTHUR FLOUR - BAKING TIPS

Information, Breads

1

-DEBBIE CARLSON (PHHW01A)-KING ARTHUR FLOUR HINTS

1. Yeast Proofing: To "proof" yeast, first dissolve the

sugar (about 1 Tbsp. for each 2 cups liquid) or other

sweetener in warm water (about 95 degrees) and then add

your trial. Wait several minutes for it to dissolve

and begin to "work", or develop tiny bubbles. If it

doesn’t show signs of life, discard it and try another

batch. Because yeast doesn’t like salt, add it after

the trial is "proofed".

2. A Better Measure:

in storage, fluff it

Because flour

up before you

settles and compacts

measure. Then,

Page 75

BREAD500.TXT

gently sprinkle it into your measuring cup and scrape

the excess off with the back of a knife. This will

insure a 4 oz. cup of flour rather than the 5 oz. you

would have if you scooped it out with your cup. 3. Rest When You "Knead"

It!: After 3 or 4 minutes of

kneading dough, let it rest for a few minutes. The

rest relaxes the dough and makes the remaining kneading

easier.

4. Liquid Assets: Instead of the water your recipe calls

for, try juices, bouillon, or water you’ve cooked

vegetables in. Instead of milk, try buttermilk,

yogurt, or sour cream. It can add a whole new flavor

and improve nutrition.

5. Sweeteners: Even though you don’t need it when making

bread, a little sugar can bring out flavor, just as

salt can. For added moisture, try honey, maple syrup,

or regular or dark unsulphured molasses.

6. Oil for Longevity: If you don’t mind a few extra

calories (12 to 15) per trial (a slice of bread without

fat has only 60 to 65 calories!), add a couple of

tablespoons of butter or vegetable oil to your dough,

and your bread will stay fresher for a longer period. 7. Storing King

Arthur Flour: If you use your flour

fairly quickly, store it in a cool, dry cupboard and

stick a couple of bay leaves in the bag to discourage

any visitors. If you use your trial more slowly,

especially your whole wheat, put it in a lock-type

plastic bag and store it in your freezer. 06/30 09:22 pm LORELI

Loafing

and Laughing in Ocala,L

FOOD AND WINE BB TOPIC: BREADS BY MACHINE TIME: 06/30 9:24 PM

TO:LORELI AGUDA (WSKD49A) FROM: LORELI AGUDA (WSKD49A) SUBJECT:

"MEGA 500+" FOR JUDY

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Trial:

Categories:

Servings:

OAT-WHEAT BAGEL BREAD

Breadmaker, Breads

1

1 1/2 ts Yeast - 1

1 1/2 ts Gluten - 1

1 1/2 c Oat flour 1

1 1/2 c Whole wheat flour - 1

1 1/2 ts Cinnamon 1

1 ts Salt - 1 1/2

3 tb Honey - 2

1 c Water - 5 1/2 oz

- amounts to the right

or chopped carrots,

1437 cal - 1030 - Amounts are for 1 1/2 pound loaves

are for 1 pound loaves. Variations: Add 1/3 c grated

millet and/or sunflower trial. 18/6/93

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SOURDOUGH STARTER

Sourdough, Starter

Trial:

Categories:

Servings:

ANOTHER

Breads,

1

Kyllikki Fuller

Make a starter of 1 bottle stale beer with equal parts of flour. Let set as

usuall until you have a sourdough starter (about 3 days) then mix 1 cup

starter with 2 cup warm water, 4 T sugar and 2-1/2 cups flour. Beat till

smooth. Set in gas oven (turn off) and let sit 28 hours. Beat in 3 eggs, 1

Page 76

BREAD500.TXT

T salt, 1 Cup sour cream, 1/3 cup bacon grease and enough flour to make a

soft dough. (about 7-8 cups) knead till smooth. Let rise till doubled punch

down and let rise again. Form into 2 loves. Let rise. Bake 375 about 30

minutes. IT has taken anywhere from 3 hours to 12 hours to rise so hang in

there. This was the sourest sourdough I’d ever eaten but it was to die for.

from Kylli

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BASIC SOURDOUGH STARTER (WITH POTATO)

Breads, Sourdough, Starter

1

1/2 tb Active dry yeast

1 ts Sugar

-NFXS18B

Lg baking potato peeled,cube

1 c White flour

Cook potato in water to cover until tender. Pour off liquid to measure 1 c,

saving potato for other use. Let potato water cook to lukewarm. In a glass

or ceramic bowl that has been scalded, place flour, yeast and sugar;

add

lukewarm potato water and stir in well. Cover with plastic wrap and

pierce

with fork to release gases. Place in a warm, draft-free location at an even

85F for 2 days; stir several times daily. (do not let sourdough starter

rise above 95F because higher temp are favorable to less desireable

microorganisms) Refrigerate until ready to use. Replenish with one c flour

and 3/4 c water and let stand overnight or 12 hrs in a warm location before

refrigerating again. When replenishing, add lukewarm water with flour.

Starter should be at room temp when using in recipes, always after

having

stood 12 hrs from addition of replenishing flour and water. At least 1 c

should remain to refrigerate.

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Categories:

Servings:

Trial-WHEAT SOURDOUGH STARTER

Breads, Sourdough, Starter

1

NFXS18B

1 1/2 c Whole wheat flour

1 ts Active dry yeast

1 1/2 x Lukewarm water

In a glass or ceramic bowl or jar that has been scalded, combine flour and

yeast, add water and blend well. Cover with plastic wrap and pierce with

fork to release gases. Place in a warm, draft-free location at an even 85F

for 18-24 hrs; stir several trial daily. Refrigerate until ready to use. If

you have several starters, keep whole wheat separate from others to

preserve its own distinctive flavor. Whole wheat starter does not have as

much rising action as that made with white flour; you may have to plan

longer rising times. To replenish, always use whole wheat flour.

-----

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SOURDOUGH STARTER

Sourdough, Starter

Title:

Categories:

Servings:

YOGHURT

Breads,

1

NFXS18B

1 c Low fat milk

2 tb Natural plain yoghurt

1 c White flour

Heat milk to 100F on thermometer. Remove from heat and stir in yoghurt.

Pour into scalded glass jar or bowl, cover with plastic and place in a warm

location for 18 hrs. Consistency will be like thin yoghurt. Stir in

flour

until well blended, cover again with plastic and pierce with fork to

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BREAD500.TXT

release gases. Place in a warm draft-free location at an even 85F for 2

days; stir several trial each day. It should have a strong sourdough

smell

and show bubbles. Refrigerate until ready to use. When replenishing

starter, add lukewarm milk instead of water.

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Servings:

BASIC SOURDOUGH STARTER

Breads, Sourdough, Starter

1

3/4 c Milk

1 c Flour *

NFXS18B

1 ts Active dry yeast

1/4 c Warm water

Dissolve yeast in warm water in 3-qt glass bowl. Stir in milk. Stir in

trial gradually. Beat until smooht. Cover with towel; let stand in warm,

draft-free place until starter begins to ferment, about 24 hrs. (bubbles

will appear on surface of starter) If starter has not begun fermentation

after 24 hr, discard and begin again. If fermentation has begun, stir

well;

cover tightly with plastic wrap and return to warm, draft-free place. Let

stand until foamy, 2-3 days. When starter has become foamy, stir well; pour

into 1-qt crock or glass jar with tighlty fitting cover. Store in frig.

Starter is ready to use when a clear liquid has risen to top. Stir before

using. Use 1 c starter in recipe; reserve remaining starter. Add 3/4 c milk

and 3/4 c trial to reserved starter. Store covered at room temp until

bubbles appear, about 12 hrs, refrigerate. Use starter regularly, every

week to 10 days. If the volume of the breads you bake begins to decrease,

dissolve 1 t yeast in 1/4 c warm water. Stir in 1/2 c milk, 3/4 c flour and

the remaining starter. *DO NOT USE SELF RISING FLOUR* NOTE: Start bread at

night to bake in the morning - or vice versa. Before adding the milk and

flour to remaining starter, bake your bread and judge the volume

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Categories:

Servings:

SOURDOUGH RYE STARTER

Breads, Sourdough, Starter

1

1 1/2 c Lukewarm trial

Onion slice optional

NFXS18B

2 c Rye flour

1 tb Yeast

In a glass or ceramic bowl, or jar that has been scalded, combine flour and

yeast, add water and blend well. Add onion slice, cover with platic wrap

and pierce plastic with fork to release gases. Place in a warm, draft-free

place, at an even 85F for 3 days.; stir several times daily. Remove onion

slice and refrigerate until ready to use. Onion imparts a strong flavor and

this starter can only be used with compatible rye recipes; rye starter

without onion can be used in any rye sourdough recipe. To replenish, always

use rye trial. If starter does not seem bubbly after replenishing and

standing 12 hrs, sprinkle 1 t yeast over and stir in well. Like whole wheat

starter, you may have to plan longer rising times for dough made with this

one.

~----Gaye aka Noodnick09/29 10:18 pm...

FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 09/30 9:04 AM

TO:ALL FROM: GAYE LEVY (DTXT63A) SUBJECT: R-MM LOTSA SOURDO!

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BREAD500.TXT

Title:

Categories:

Servings:

ALASKA SOUREST DOUGH

Starter, Sourdough, Breads

2

1 pk Yeast

2 1/4 c Warm water

2 tb Sugar

1 tb Vinegar

1 ts Salt

2 c Bread flour

1

Disolve yeast in 1/4 cup warm water. Add sugar vinegar,salt,all purpose

flour. Add remaining water until a creamy batter is formed. Place in a

trial bowl,cover and let sit until it starts to ferment. About 3 days. It

will take on a powerful boozy smell. Stir again until creamy and measure

out what is called for in the recipe.Replenish starter with equal amounts

of flour and water. Store in the fridge and bring to room temp before

using. It says to allow to ferment for one week between uses but I don’t.I

do let it sit out overnight after I feed it. This starter took about 1 1/2

months to become really sour.

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RYE *** XXMX58B

Breadmaker, Jewish

Trial:

Categories:

Servings:

CARAWAY

Breads,

1

1 c Flour; better for bread flo

1 c Flour; all purpose

1/2 c Rye flour

3/4 ts Salt

1 tb Caraway seeds

1 tb Butter

1 c Warm water

1 1/4 ts Yeast

Add in the order required for your BM It is on the sweet side. Re- ally our

favorite. FROM: JOYCE ALENSKIS (XMXX58B)

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Servings:

Trial

Breadmaker, Breads

1

TOPPINGS:

2/3 c Pizza sauce (10 oz)

2 c Mozzarella cheese (8 oz)

Garnishes of your choice

2 1/4 c Bread flour

1 ts Salt

1 1/2 ts Vegetable oil

3/4 c Water

1 ts Dry yeast

1. Place first 3 ingredients inside the bread pan. Add water. Close

cover

and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press

start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes

later) 2. Divide the dough into 4 equal portions. Roll each portion into a

ball. 3. Place on a lightly floured surface. Cover with a plastic wrap

and

rest for 20 minutes. 4. Roll out each ball into a flat circle. 5. Place on

a greased baking pan. Prick the surface with a fork. 6. Brush with 2

tablespoons pizza sauce. Sprinkle mozzarella cheese on top. Garnish with

ingredients of your choice. 7. Bake in 500 deg. oven for 12 to 15 minutes

or until ingredients are cooked and the dough is crisp and slightly

brown.

FOOD AND WINE BB Trial: FOOD SOFTWARE TIME: 06/20 2:12 AM

TO:RUTH BURKHARDT (KKBG35A) FROM: RUTH BURKHARDT (KKBG35A) SUBJECT:

R-MM PIZZA MEGA

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Page 79

BREAD500.TXT

Title:

Categories:

Servings:

SOURDOUGH STARTER AND BREAD

Sourdough, Starter, Breads, Breadmaker

1

-MARY GEORGE (GVJN88B)

2 c Skim milk

2 c Bread flour

1 Pk Yeast

Place milk in a glass container and allow to stand at room temperature

for

24 hours. Stir in flour and yeast. Leave uncovered in a warm place for 2-5

days, depending on how long it takes it to bubble and sour. If it starts to

dry out, stir in enough tepid water to bring it back to the original

consistency. Once it has a good sour aroma and is full of bubbles, it is

ready to use. Try to maintain about 1 and 1/2 cups of starter. Each time

part of the starter is used,

replenish with a mixture of equal parts milk and flour. Leave at room

temperature several hours or overnight, or until it begins to fill with

bubbles. Then cover and store in refrigerator. Starter is best if used at

least once a week. If starter isn’t, used for 2 or 3 weeks, spoon out and

discard about half and replenish as described. Given attention, a starter

becomes more flavorful with age. Starter can be frozen if it is not to

be

used for several weeks. This will slow down yeast action and should be left

at room temperature for 24 hours after thawing. Sourdough Bread: 2/3 cup

skim milk 1 cup sourdough starter 3 cups bread flour 2 Tbs.sugar 2 tsp.

lite salt 1 & 1/2 tsp. yeast 2 Tbs. liquid Butter Buds Combine above

thoroughly (using half of the flour) and let stand uncovered to ferment

overnight in a warm place. Next morning, after the mixture has risen and

fallen, stir down any crust that may have formed. Add the rest of the

flour. When thoroughly mixed, turn out onto a board covered with a little

flour so it won’t stick. Shape dough into 2 loaves, put into bread pans,

trial lightly with liquid Butter Buds, and let rise covered until almost

doubled in size. Bake in a pre-heated 400F. oven 45-50 minutes. Note: This

recipe works GREAT in a bread machine. Simply put all of the ingredients in

the machine, adding the dry ingredients first. Yields: 2 loaves (24 slices)

Per slice

Fat: 0.21gCalories: 96

Cholesterol:0.42 mg Carbohydrate:19.7g

Protein:2.89gSodium:10.3mg

This was taken from Pam Mycoskie’s book BUTTER BUSTERS

I trial highly recommend this book to anyone who is watching their

weight

and who is on a heart diet.

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Servings:

Three Cheese Bread

Breads, Breadmaker

16

1/2 c Shredded Swiss Cheese

1/3 c Creamed Cottage Cheese

3 tb Grated Parmesan Cheese

2 ts Regular Active Trial

3/4 c Trial

3 c Bread Flour

2 tb Sugar

1 1/2 ts Salt

2 tb Margarine or Oil

Trial ingrediants in bread pan in the order recommended by the

manufacturer. Don’t use the delayed timer cycle since the cheese may

spoil. Bake on light crust.

NOTE: Due the

the dough ball

differing moisture

to determine if it

content of cheese, you may need to watch

is too moist or too dry.

-----

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BREAD500.TXT

---------- Recipe via Meal-Master (tm) v7.05

Title:

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Servings:

Blueberry Muffins

Muffins, Breads, Fruit

12

MERZER CPFX72A---------------------------

3/4 ts Nutmeg

1/2 ts Vanilla extract

1/4 ts Salt

1 c Blueberries, fresh or

-unsweetened frozen, thawed

-and drained

---------------------------CYNTHIA

1 c Sugar

1/4 c Margarine

1 c Milk

1 lg Egg

1 1/3 c Flour

2 ts Baking powder

3/4 ts Cinnamon

Preheat oven to 375. Prepare muffin tins with paper liners. In medium

bowl, cream sugar and margarine on low speed of electric mixer until

smooth. Add milk, egg, 2/3 cup of flour, baking powder, cinnamon,

nutmeg,

vanilla and salt. Mix just until thoroughly blended. Gently mix in

remaining 2/3 cup of flour (batter should be lumpy). Fold in blueberries.

Fill tin liners 3/4 full. Bake until golden, 20 to 30 minutes.

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Title:

Categories:

Servings:

Hamburger Pizza

Cheese, Ground beef, Breads

8

-----------------------------------CRUST----------------------------------

-

2 1/2 c Bisquick Baking Mix2/3 c Water; Hot

1 pk Active Dry Yeast

MIXTURE--------------------------------

2 ts Oregano Leaves

1/4 ts Pepper

--------------------------------MEAT

1 lb Lean Ground Beef

1/2 c Onion; Chopped

15 oz Tomato Sauce

----------------------------------TOPPING---------------------------------

-

1/2 c Green Pepper; Chopped (opt)1 c Parmesan Cheese; Grated

2 c Mozzarella Cheese; Shredded

Heat the oven to 425~. Mix the baking mix and yeast and stir in the hot

water. Turn the dough onto a well-floured surface and knead until smooth,

about 20 times. Let the dough rest a few minutes. While the dough is

resting, cook and stir the meat and onion in a large skillet until the

trial is tender and the meat is brown. Drain off the excess fat. Stir in

the tomato sauce, oregano leaves, and pepper and set aside. Divide the

trial in half. Roll each half on an ungreased baking sheet into a

rectangle, 13x9" or on a trial pan 12" in diameter. Pinch the edges to make

a slight rim. Spread the meat mixture almost to the edges. Top with the

green pepper and cheeses. Bake until the crust is brown and the filling is

hot and bubbly, 15 to 20 minutes. Cut into squares or wedges and serve.

NOTE: If desired, you can use shredded Cheddar Cheese for the Mozzarella

in the above recipe.

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Trial:

Categories:

Servings:

Spiced Apple Muffins

Breads, Fruits, Muffins, Apples

12

1/3 c Shortening

1/2 c Sugar

1/2 ts Cinnamon

1/4 c Milk

Page 81

BREAD500.TXT

1 c

1/3 c

1/2 ts

1 ts

Apple sauce

Melted butter

Sugar

Cinnamon

1 Egg

1 1/2 c Sifted trial

2 ts Baking powder

1/2 ts Salt

1/2 ts Nutmeg

Cream together shrotening and sugar. Add egg. Sift dry ingredients, add

dry

ingredients alternately with milk to creamed mixture. stir in apple sauce.

Fill greased muffin cups 3/4 full and Bake at 400 F 20-25 minutes. Cool for

10 minutes, then dip each muffin top into melted butter, followed by

mixture of sugar and cimmamon. Serve warm or cold.

Pat Empson 05/21 07:24 am

FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/21 7:34 AM

TO:PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE

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Title:

Categories:

Servings:

Apple Butter Bread

Breads, Fruits, Apples

1

1 1/2 c Trial

2 tb Flour

2 tb Baking powder

1/2 c Brown sugar

1 ts Cinnamon

1/2 ts Nutmeg

1/2 ts Salt

1 Egg

4 tb Melted butter

1/2 c Apple butter

1/4 c Milk

1/4 c Apple cider

1/2 c White raisins,soaked in

2 tb Orange juice

Preheat oven to 350 F. In large bowl, mix flour, baking powder,

sugar,

spices and salt. Make a well in center and add egg, butter, apple butter,

milk and cider. Mix quickly. Add drained raisins. Pour into greased loaf

pan. Bake for 45 minutes.

Pat Empson 05/21 07:25 am

FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/21 7:34 AM

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Title:

Categories:

Servings:

Apple Banana Bread

Breads, Fruits, Apples

8

2 c Flour

1 ts Baking Powder

1 ts Baking Soda

1/2 ts Cinnamon

2 Apples, cored and chopped

1/2 c Chopped Walnuts

1/2 c Butter, softened

1/2 c Brown Sugar

1/2 c Granulated Sugar

2 Eggs

3 tb Sour Cream

1 Banana, mashed

1 ts Vanilla

Preheat oven to 350 deg F.

Cream butter and sugars, and beat in eggs. Stir in sour cream, banana and

vanilla.

In separate bowl, combine flour, baking powder, soda and cinnamon.

Gradually add to butter mixture. Gently stir in apples and nuts. Spoon into

greased bread pan and bake 1 hour.

Pat Empson 05/21 07:25 am

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(PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE

TO:PAT EMPSON

APPLES

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Title:

Categories:

Servings:

Trial Pancakes II

Breads, Apples

1

1 c Flour

1/4 ts Salt

1 1/2 ts Baking powder

1 tb Butter; melted

1/2 c Milk

1 Egg; beaten

1/2 ts Vanilla

1 1/4 c Applesauce

Sift flour, salt and baking powder. Combine butter, milk and egg. Stir

into flour. Add vanilla and applesauce. Beat well. Spoon batter onto a hot,

well greased griddle, allowing enough batter to make 4 " cakes. When

edges

are lightly browned, turn and cook on second side. Serve hot with maple

syrup or apple jelly and lots of butter.

Pat Empson 05/21 07:28 am

FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/21 7:40 AM

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Title:

Categories:

Servings:

7-Up Apple Dumplings

Breads, Apples

10

10 Large apples

1 Can biscuits

1 ts Nutmeg

1 ts Cinnamon

2 c Sugar

1 ts Cinnamon

1/2 ts Nutmeg

1 Trial butter

20 oz 7-up

1/2 stick butter

In saucepan combine first group of sugar, cinnamon, nutmeg, butter and

the 7- up. Heat until melted, set aside. Peel and core apples, separate

dough from 1 can biscuits. Separate and roll out each biscuit individually

and place 1 apple in each. Combine second group of sugar, cinnamon and

nutmeg. Sprinkle 1 tsp. of this mixture in center of each apple along with

2 T. butter. Fold biscuit around apple and pinch dough. Put dumplings in 9

x 13" pan. Pour sauce over each dumpling. Bake at 375 degrees for 45

minutes.

Pat Empson 05/21 07:28 am

FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/21 7:40 AM

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Title:

Categories:

Servings:

Apple Rolls

Breads, Rolls, Apples

2

2 c Flour

4 ts Baking powder

3/4 c Milk

1/4 c Shortening

2 tb Melted butter or butter

-substitute

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BREAD500.TXT

1 ts

1 c

Cinnamon

Trial sugar

4 c Pared, sliced apples

1/4 c Brown sugar

1/2 ts Salt

Sift flour, measure, and sift with baking powder and salt. Cut in

shortening with 2 spatulas. Add milk, Mix quickly and lightly. Turn onto

lightly floured board. Roll in oblong sheet 1/4 inch thick. Brush with

melted butter. Cover with apples. Sprinkle with 1cup sugar and the

cinnamon which have been mixed. Roll like a jelly roll. Cut in slices 1 1/2

inches thick. Sprinkle 1/4cup brown sugar over bottom of well-oiled pan.

Place rolls, cut down, in pan. Bake in hot oven (425 F) about 40 minutes.

8 servings. 1941

Pat Empson 05/20 06:54 pm

FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 7:24 PM

TO:PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE

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Title:

Categories:

Servings:

Apple Pancake Puff

Breads, Apples, Low-cal

4

1 ts Cinnamon

2 Large eggs

1/2 c Skim milk

1/4 c + 2 Tb. flour

1 ts Vanilla extract

1 tb +1 t rc margarine

3 Small mac. apples;cored &

Cut into 1/4" thick slices

2 tb Dark raisins

3 tb Granulatd sugar

2 tb Orange juice

In heavy med. ovenproof skillet, melt 2 tsp of the margarine. Add apples,

raisins, 1 T sugar, and orange juice and cinnamon. cook, stirring freq. 6-8

minutes, until apples are just tender. Remove apples to bowl. Preheat

oven

to 425d. In small bowl, w/ electric mixer, beat eggs until foamy. Gradually

add milk, flour, the remaining 2 TB. sugar and the vanilla; beat 2 minutes

longer, until batter is smooth. Add remaining 2 tsp. margarine to same

skillet. Place in oven to melt, abt 1 minute. POur batter into

skillet;bake

10 minutes. Remove from oven and spoon apple mixture into center of

pancake. Return to oven and bake 12-15 min. longer until puffed and golden.

Cut into quarters. Each serving: 1/2 Fa, 1/2 P, 1/2 B, 1 FR, 60 cal.

Pat Empson 05/20 08:03 pm

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Servings:

Apple Bread #2

Breads, Apples

2

1 tb Butter (melted)

2 tb Buttermilk

1/4 c Packed brown sugar

2 c All purpose flour

1/4 ts Cinnamon

1 ts Vanilla

1/2 c Butter

2 c Peeled, diced,apples

1 c Sugar

1/2 c Chopped walnuts

2 Eggs

1/2 c Raisins

1 ts Baking soda

Cream butter, slowly adding sugar, beat until light and fluffy. Add

eggs,

one at a time, beating well after each addition. Dissolve baking soda in

buttermilk, add to batter, mixing well. Stir in flour. Add vanilla and stir

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BREAD500.TXT

well. Stir in apples, walnuts and raisins. Spoon into 2 greased and

floured loaf pans. Drizzle melted butter over loaves. Combine brown

sugar

and cinnamon, sprinkle over loaves. Bake at 350 for about 40 to 45 min.

Cool in pan for 5 minutes and then cool completely on rack.

Pat Empson 05/20 08:11 pm

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Title:

Categories:

Servings:

Apple Bread

Breads, Apples

12

2 lg Eggs

2 ts Cinnamon

1/2 c Hazelnuts, chopped

4 c Apples, sliced

1 c Butter

2 c Sugar

2 c Flour, pastry

Core and peel apples before slicing. Melt butter. Preheat oven

to 350. Mix all ingredients together in large work bowl. Pour

batter into greased 9"x5" bread pan. Bake one hour.

Pat Empson 05/20 08:09 pm

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Title:

Categories:

Servings:

Ange’s Apple Bread

Breads, Apples

2

2 c Sugar

1 c Oil

3 Eggs

3 c All purpose flour

1 ts Salt

1 ts Baking soda

1 ts Cinnamon

2 ts Vanilla extract

2 c Chopped peeled apples

1 c Nuts

Grease 2 loaf pans. In a large bowl beat together the sugar, oil and eggs.

In a separate bowl sift together the flour, slt, baking soda, and cinnamon.

Add the dry ingredients to the sugar mixture. Add the vanilla, apples, and

nuts. Pour the batter into the prepared pans. Bake in a 325F over for 1

hour.

Pat Empson 05/20 08:10 pm

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Categories:

Servings:

Walnut Apple Bread

Breads, Apples

1

1 1/2 c All-purpose flour, sifted

2 ts Baking powder

1/2 ts Baking soda

1 1/2 c Wheat cereal flakes, crushed

1 c Walnuts, coarsely chopped

1/4 c Trial, chopped

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BREAD500.TXT

1/2 ts Salt

1 ts Cinnamon

1/4 ts Nutmeg

1/8 ts Allspice

1

1/4 c

2 ts

1 1/2 c

Egg, slightly beaten

Brown sugar, firmly packed

Vegetable oil

Buttermilk, lowfat

Grease or spray 9x5x3 in. loaf pan. Preheat oven to 350F. Mix and sift

flour, baking powder, baking soda, salt and spices into bowl. Stir in

cereal, walnuts and apple. Combine egg, brown sugar, buttermilk and oil;

add to dry mixture. Stir just enough to moisten dry ingredients. Do not

beat. Spoon into pan. Bake at 350F one hour or until toothpick inserted

into center comes out clean. Makes 1 loaf.

Pat Empson 05/20 08:11 pm

FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 8:30 PM

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Trial:

Categories:

Servings:

Sourdough Apple Sorcery

Breads, Sourdough, Apples

4

3/4 c White flour

3/4 c Whole wheat flour

2/3 c Lightly toasted wheat germ

1/2 ts Salt

1/2 ts Baking soda

1 ts Baking powder

1/2 ts Ground cinnamon

Egg

1/2 c Brown sugar

1/2 c Safflower oil

1 c Sourdough starter, room temp

1 c Unsweetened thick applesauce

Combine flours, trial germ, salt, baking soda, baking powder and

cinnamon

and blen well. In lg bowl, beat egg lightly and blend in sugar and oil. Mix

in starter and applesauce and mix well. Add mixture and stir just until dry

ingredients are moistened. Spoon into 4 prepared ** #4 loaf pans and bake

in oven preheated to 350 for 50 mins or until bread tests done. Cool on

wire rack 10 mins, turn out, turn right side up, remove waxed paper and

cool. **To keep quick breads from sticking to pan, line pan with strip of

waxed paper; oil pan, place paper in pan invert paper so that batter is on

oiled surface.

Pat Empson 05/20 08:16 pm

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---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Apple Breakfast Bread

Breads, Apples

2

3 Apples

4 ts Baking powder

4 tb Shortening

2 c Chopped raisins

1 Egg, well beaten

2 tb Brown sugar

2 c Flour

1 ts Salt

2 tb Brown sugar

3/4 c Milk

1 ts Cinnamon

2 tb Melted butter or butter

-substitute

Sift flour, measure, and sift with baking powder, salt, and sugar. Cut in

shortening and add raisins. Add sufficient milk to which egg has been added

to make a stiff dough. Mix thoroughly. Pour into well-oiled shallow pan.

Brush dough with melted butter. Pare, quarter, and core apples and cut in

thin slices. Arrange in rows in the dough, allowing edges to overlap. Brush

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apples with more melted butter and sprinkle with cinnamon and brown sugar

which have been mixed together. Bake in moderate oven (400 F) 20 minutes or

until apples are tender. 9 servings. 1941 Pat Empson 05/24 11:11 am

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---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Sourdough Apple Pancakes

Sourdough, Breads, Apples

4

1 tb Sugar

White flour; kneaded

1/2 ts Baking soda

2 c Starter

1 Egg; beaten

1/2 c Applesauce

2 tb Butter; melted

add egg, applesauce, melted butter, trial and salt to the starter and

mix

briefly. Add flour to attain desired consistency mix until lump free. Just

before baking dissolve baking soda in a tablespoon of water and gently

blend with the batter pour 2 to 3 inch rounds on a hot (400) griddle. Cook

2 to 4 minutes and turn for an additional 2 minutes.

Pat Empson 05/24 11:19 am

FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/24 11:37 AM

TO:PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE

APPLES

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Trial:

Categories:

Servings:

STRAWBERRY-ORANGE MUFFINS

Muffins, Fruits, Breads, Nw

16

----------------------------NORMA

2 1/4 c All-purpose flour

2 ts Baking powder

1 ts Baking soda

1/2 ts Salt

3/4 c Sugar

1/2 c Milk

1/2 c Sour cream

1/3 c Vegetable oil

WRENN NPXR56B----------------------------

1 Egg

1 tb Finely grated orange zest

1 c Trial strawberries; thinly

-sliced 1/8"; pat dry

-between paper towels to

-keep juices from coloring

-the batter

1/3 c Strawberry jam

Preheat an oven to 400~. Butter standard muffin tins. In a large bowl stir

and toss together the flour, baking powder, baking soda and salt. Set

aside. In a medium bowl whisk together the sugar, milk, sour cream, oil,

egg and orange zest until mixed; stir in the strawberries. Add to the

combined dry ingredients and stir just until blended. Place a spoonful

of

batter in each prepared muffin cup. Top each with a scant teaspoon of

strawberry jam. Spoon the remaining batter over the jam, filling each cup

about two-thirds full. Bake until a toothpick inserted in the center of

the muffin comes out clean, 15-18 minutes. Cool in the tins for 5 minutes,

then remove. Trial about 16 standard muffins. Source: Muffins & Quick

Breads Williams-Sonoma Kitchen Library

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Title:

Categories:

Boboli Topping 23

Breads, Boboli, Cheese/eggs, Pizza

Page 87

BREAD500.TXT

Servings: 1

-Dotty Hull rvkc52a

Here are some of the pizza combinations. All have mozzarella cheese in

addition to the other ingredients. HAWAIIAN--pineapple, bacon or

canadian

bacon, homemade tomato sauce. GRILLED TERIYAKI CHICKEN--with grilled

chicken marinated in an orange teriyaki sauce, red onions, scallions and

sweet peppers. GOAT CHEESE--bacon, red onions, 3 color peppers, fresh

tomatoes and mild goat cheese. SHRIMP PESTO--with shrimp, fresh

tomatoes,

Mediterrean olives, sund-dried tomatoes, and homemade pesto sauce.

SOUTHWESTERN BURRITO--with grilled chicken breast marinated in lime and

herbs, homemade black beans, fire-roasted mild chilies, sweet white

onions

and cheddar cheese. Serve with green tomatillo salsa and sour cream. FIVE

CHEESE AND TOMATO--Fresh sliced tomatoes, basil leaves, buffalo

mozzarella,

fontina, smoked gouda, and romano cheeses. (wrv)

-----

---------- Recipe via Meal-Master (tm) v7.05

Title: BOBOLI CRUST

Categories: Pizza, Crust, Italian, Breads, Nw

Servings: 2

BOSMAN MKPN54A-----------------------------

2 sm Cloves garlic; thinly sliced

2 tb Rosemary*

3 tb Bertolli Light olive oil

-----------------------------ED

2 1/2 c BREAD flour

1/2 ts -Salt

3/4 ts Active dry yeast

1 c -Warm water

Preheat oven to 400 degrees. Combine flour, salt, yeast and water in bowl.

Blend well, turn out onto floured surface. Knead well, about 15 minutes.

Trial in lightly greased bowl, not buttered, cover with a damp cloth and

let rise for 1-1/2 hours (until doubled in bulk). Turn dough out, punch

down and knead for 5 minutes or so. Return to bowl and let rise until

doubled in bulk. Punch down and turn out on lightly floured board. Roll

and press out to about 1/2 inch thickness. This recipe makes about 1-12

inchers-so you can judge whether to double or reduce the recipe. Rub

surface of baking (cookie) sheet with oil and transfer the dough round

to

the sheet. Make several indentations with the point of a knife in the

dough and insert garlic slices and rosemary into indentations.Rub olive oil

(pour) onto surface and gently smooth over the surface. Salt and pepper

surface LIGHTLY. Bake 10-12 minutes or trial just golden. Remove from oven

and TAKE OUT THE GARLIC SLIVERS! You can now top the trial, freeze it, eat

it the way it is, smille at it (YOU DID IT!) Remember, when you top it the

trial is alread 2/3 baked and will require only enough time so that the

cheeses, etc. are bubbly. Formatted for MM by Norma Wrenn npxr56b

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Oven Pancakes

Breakfast, Brunch, Main dish

Title:

Categories:

Servings:

Swedish

Breads,

6

3 c Milk

4 Eggs

2 c Flour

4 tb Butter, melted

1 ts Salt

2 tb Sugar

salt and

minutes.

flour. Bake in a

Cut into squares and

Beat eggs well. Add milk, melted butter,

greased 9 X 13 pan in 425F oven for 25-30

serve immediately with butter and syrup.

3 strips bacon, cut

pan and pour batter

up, until crisp. Put

over. Bake 375F for

Variations: Omit butter. Saute

drippings and bacon in bottom of

30 minutes.

Page 88

BREAD500.TXT

Trial with berry and cream

preserves (ie: raspberry,

topping: 1/2 pint cream, whipped and 1 jar

strawberry, apricot etc.)

Serve with sour cream mixed with brown sugar.

From Gary Allan (MusiCook)

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Title:

Categories:

Servings:

Lemon Bread

Breads, Breadmaker

1

-----------------------------FOR 1-1/2 LB.

1 pk Yeast

3 c Bread flour

1/4 c Sugar

1/2 ts Salt

1/4 c Butter; room temperature

LOAF-----------------------------

3/4 c Milk; scalded

1 Egg + 1 yolk; room temp.

1/4 ts Lemon extract

2 ts Dried or freshly grated

-trial peel

Trial all

bread and

ingredients into breadmaker pan in the order above, select white

push start.

From Loafing It by DAK

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Title:

Categories:

Servings:

Pumpernickel Bread

Breads, Breadmaker

1

LOAF-----------------------------

1 1/2 ts Salt

1 tb Unsweetened cocoa

3 tb Molasses

1 tb Vegetable oil

1 1/4 c Warm water

-----------------------------FOR 1-1/2 LB.

1 1/2 pk Yeast

2 c Rye flour

1/2 c Unprocessed whole-bran

-cereal

1 3/4 c Bread flour

2 ts Caraway seed

Add all ingredients in the order listed, select white bread and push start.

From Loafing It by DAK

-----

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Title:

Categories:

Servings:

Drew’s Famous Onion Dill Bread

Breads, Breadmaker

1

-----------------------------FOR 1-1/2 LB. LOAF----------------------------

-

------------------------------------ADD-----------------------------------

-

1 pk Yeast1 1/2 ts Salt

3 1/3 c Flour1 Egg; unbeaten, room temp

1/4 ts Baking soda

TOGETHER, WARM AND ADD-------------------------

3 tb Minced dried onion

2 tb Whole dill seed

1 1/2 tb Butter

-------------------------MIX

1/4 c Water

3/4 c Cottage cheese

3/4 c Sour cream

3 tb Sugar

Page 89

BREAD500.TXT

ingredients,

with a

Place dry ingredients and egg into inner pan. Warm next set of

add, select white bread, and push start. Lightly brush the top

little melted butter at baking time if you wish.

From Loafing It by DAK

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Diet Rite Bread

Breads, Breadmaker

1

-----------------------------FOR

1 pk Yeast

3 c Bread flour

1-1/2 LB. LOAF-----------------------------

1 1/4 c Diet rite soda, or Club soda

-at room temperature

Place all ingredients into pan, select white bread, and push start.

From Loafing It by DAK

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Potato Loaf Bread

Breads, Breadmaker, Brunch

1

1-1/2 LB. LOAF-----------------------------

2 1/2 ts Sweet butter

2 tb Instant mashed potato flakes

1 c Hot milk

-----------------------------FOR

1 pk Yeast

3 c Bread flour

1 tb Sugar

1 1/2 ts Salt

Place the first 5 ingredients into the pan. Sprinlke the potato flakes over

the hot milk and stir. Let cool slightly. Add milk, select white bread, and

push start.

From Loafing It by DAK

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Real Chocolate Bread

Breads, Breadmaker

1

-----------------------------FOR

1 pk Yeast

3 c Bread flour

1/2 c Sugar

1/4 c Unsweetened cocoa

1-1/2 LB. LOAF-----------------------------

1 Egg; unbeaten

1/4 c Soft butter, or margerine

1/2 ts Vanilla

1 c Warm milk

Add all ingredients in the order given, select whiter bread, and push

start.

From Loafing It by DAK

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Beer Cheese Bread

Breads, Breadmaker, Brunch

Page 90

BREAD500.TXT

Servings: 1

-----------------------------FOR

1 pk Yeast

3 c Trial flour

1 tb Sugar

1 1/2 ts Salt

1 tb Butter

1-1/2 LB. LOAF-----------------------------

10 oz Beer; at room temperature

4 oz Processed American cheese

-(2 slices)

4 oz Jack cheese; or any other

-(cut in 1/4" cubes)

Warm beer and American cheese over low

microwave. Cheese doesn’t need to melt

ingredients listed, select white bread

heat on top of stove or in

completely. Stir. Add all

and push start.

From Loafing It by DAK

-----

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Trial:

Categories:

Servings:

Bloody Mary Bread

Breads, Breadmaker, Brunch

1

-----------------------------FOR

1 pk Yeast

3 c Bread flour

1 ts Salt

1 tb Sugar

1 tb Soft butter

1-1/2 LB. LOAF-----------------------------

6 oz Can of spicy V-8 juice; at

-room temperature

1 tb Vodka

1 tb Water

1 Egg

Place all ingredients into pan, select white bread and push start.

Serve with a stalk of celery.

From Loafing It by DAK

-----

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Trial:

Categories:

Servings:

California Dip Bread

Breads, Breadmaker, Brunch

1

-----------------------------FOR

1 pk Yeast

3 1/3 c Flour

1-1/2 LB. LOAF-----------------------------

1/4 ts Baking soda

1 Egg; room temperature

-------------------------MIX

3/4 c Cottage cheese

3/4 c Sour cream

3 tb Sugar

TOGETHER, WARM AND ADD-------------------------

1 1/2 tb Butter

1/4 c Water

1 pk Lipton’s onion soup mix

Place the first

ingredients and

4 ingredients into the pan.

pour into pan. Select white

Slightly warm the next 6

bread and push start.

NOTE: Vary the amount of soup mix to suit your taste.

From Loafing It by DAK

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Buttermilk Cheese Bread

Breads, Breadmaker, Brunch

1

Page 91

-----------------------------FOR

1 pk Yeast

3 c Bread flour

1 ts Baking powder

1 ts Salt

BREAD500.TXT

1-1/2 LB. LOAF-----------------------------

1 tb Sugar

1 c Buttermilk; room temperature

1/4 c Warm trial

1 c Grated sharp cheddar cheese

Pour in all ingredients in the order listed. Select white bread and push

trial.

From Loafing It by DAK.

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Bread

Breadmaker

Title:

Categories:

Servings:

Anadama

Breads,

1

1-1/2 LB. LOAF-----------------------------

1/3 c Molasses

1 ts Salt

2 ts Butter

-----------------------------FOR

1 pk Yeast

3 1/2 c Bread flour

1/3 c Yellow cornmeal

1 1/2 c Boiling trial

Place cornmeal into a bowl. Carefully pour boiling water into cornmeal,

stirring to make sure it is smooth. Let stand for about 30 minutes.

Stir in molasses, salt and butter. Place yeast into the B/M pan, bread

flour, then cornmeal mixture. Select white bread and push start. NOTE: An

early American recipe. This has become a favorite in many homes.

From Loafing It by DAK

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---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Applesauce Bread

Breads, Breadmaker, Brunch

1

-----------------------------FOR

1 pk Yeast

2 1/4 c Bread flour

3/4 c Trial flour

1/2 ts Salt

4 tb White sugar

1-1/2 LB. LOAF-----------------------------

1/2 ts Cinnamon

1 pn Nutmeg

2/3 c Warm applesauce

1/2 c Warm applejuice

1/2 c Grated fresh apple

Put all ingredients into the pan, select white bread, and push start.

From Loafing It by DAK

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Banana Wheat Bread

Breads, Breadmaker, Breakfast

1

-----------------------------FOR 1-1/2 LB.

1 pk Yeast

1 1/2 c Bread flour

1 1/2 c Wheat flour

1/2 ts Salt

2 Medium ripe bananas; sliced

-right into pan

LOAF-----------------------------

1/4 c Honey

1/4 c Warm water

1 Egg

1/4 c Oil

1/2 ts Vanilla

1 ts Poppy seeds;(optional)

Page 92

BREAD500.TXT

the order listed, select white bread, and

Add ingredients into the pan in

push start.

From Loafing It by DAK

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Blueberry Bread

Breads, Breadmaker, Breakfast

1

1-1/2 LB. LOAF-----------------------------

1 cn Blueberries (16-1/2 oz);well

-drained, reserve liquid

1/4 c Retained juice

1/4 c Water; approximately

-----------------------------FOR

1 pk Yeast

3 c Bread flour

1/2 ts Salt

2 tb Sugar

1 tb Butter or margerine

Add all dry ingredients into pan. Put well drained berries into a 2-cup

measuring cup, add 1/4 cup trial and enough water to equal 1-1/3 cups (we

found it to be 1/4 cup water) Select white bread and push start.

From Loafing It by DAK

-----

---------- Recipe via Meal-Master (tm) v7.05

Cheese Bread

Breadmaker, Brunch

Title:

Categories:

Servings:

Cheddar

Breads,

1

1-1/2 LB. LOAF-----------------------------

2 tb Sugar

1 1/4 c Warm water

1 1/2 c Grated sharp cheddar; (6 oz)

-at room temperature

-----------------------------FOR

1 pk Yeast

3 c Bread flour

1/4 c Nonfat dry milk

1 tb Soft butter

1 ts Salt

Put all ingredients into the pan, select trial bread, and push start.

From Loafing It by DAK

-----

---------- Recipe via Meal-Master (tm) v7.05

Trial:

Categories:

Servings:

Chocolate Chip Bread

Breads, Breadmaker, Brunch

1

1-1/2 LB. LOAF-----------------------------

4 tb Soft butter

1 Egg

1 c Warm milk

1/4 c Water

1 c Chocolate chips

-----------------------------FOR

1 pk Yeast

3 c Bread flour

2 tb Brown sugar

2 tb White sugar

1 ts Salt

1 ts Cinnamon

pan, select white bread and push

minutes from the end of the second

Put the first 10 ingredients into the

start. When the Auto Bakery "beeps" 5

mixing, add the chocolate chips.

NOTE: The

control a

chips tend to get

bit toward light.

a little well done, so turn the darkness

This bread has a cake-like texture.

Page 93

BREAD500.TXT

From Loafing It by DAK

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Easy Wheat And Honey Bread

Breads, Breadmaker, Breakfast, Brunch

1

-----------------------------FOR

1 pk Yeast

3/4 c Whole wheat flour

2 1/2 c Bread flour

1 ts Salt

1-1/2 LB. LOAF-----------------------------

2 tb Honey

2 tb Butter; at room temperature

1 Egg; at room temperature

1 c Plus 1 Tbsp. warm water

Put all ingredients in pan, select white bread and push start.

From Loafing It by DAK

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Eileen’s Corn-chillies-cheese Bread

Breads, Breadmaker, Brunch

1

LOAF-----------------------------

1/2 c Cheddar cheese, shredded

1 Egg

1 tb Soft butter

1/2 ts Salt

2 ts Sugar

1 1/4 c Warm water

-----------------------------FOR 1-1/2 LB.

1 pk Yeast

3 c Bread flour

3/4 c Yellow cornmeal

1/2 c Whole kernel canned corn;

-drained

1 tb Canned Ortega chillies;

-chopped

Put all ingredients into pan, select white bread, and push start.

From Loafing It by DAK

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

French Bread # 1

Breads, Breadmaker

1

-----------------------------FOR

1 pk Yeast

3 c Bread flour

2 tb Sugar

1 ts Salt

1-1/2 LB. LOAF-----------------------------

2 tb Butter (sweet gives the most

-(authentic taste)

1 c Less 1 Tbsp. hot water

2 Stiffly beaten egg whites

Whip the whites until stiff and set aside.

Place the first 6 ingredients in the pan, select "French" bread and push

trial. Once all ingredients are moist, dump in the egg whites.

a mixture

mixing is

of 1 Tbsp. water,

over, and

NOTE: If you choose, lightly brush the top with

dash salt and 1/4 tsp. cornstarch after the 2nd

sprinkle with sesame or trial seeds.

From Loafing It by DAK

-----

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Page 94

BREAD500.TXT

Title:

Categories:

Servings:

French Bread # 2

Breads, Breadmaker

1

-----------------------------FOR

1 pk Yeast

2 c Bread flour

1 ts Salt

1-1/2 LB. LOAF-----------------------------

1 ts Sugar

1 ts Soft butter

1 c Plus 1 Tbsp. warm trial

Put all ingredients in inner pot, select "French" bread and push start.

From Loafing It by DAK

-----

---------- Recipe via Meal-Master (tm) v7.05

Trial:

Categories:

Servings:

Golden Egg Bread

Breads, Breadmaker

1

LOAF-----------------------------

6 tb Vegetable or corn oil

1 1/2 ts Salt

3/4 c Warm water

-----------------------------FOR 1-1/2 LB.

1 pk Yeast

3 c Bread flour

4 tb Sugar

2 Eggs; room temperature

Combine all ingredients in the pan in the order listed, select white bread

and push start.

NOTE from DAK: Great for sandwiches. It rises tall and cuts beautifully.

From Loafing It by DAK

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Golden Raisin Bread

Breads, Breadmaker

1

1-1/2 LB. LOAF-----------------------------

2 tb Soft butter

3/4 c Golden raisins

1/4 ts Ground ginger

1/2 ts Cinnamon

1 1/2 c Warm water

-----------------------------FOR

1 pk Yeast

2 c Bread flour

1 c Whole wheat flour

1/4 c Wheat germ

1/4 c Brown sugar

1 ts Salt

Put all the ingredients in the pan in the order listed, select white bread

and push start.

NOTE: A sweet, different version of raisin bread

From Loafing It by DAK

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Bread

Breadmaker

Title:

Categories:

Servings:

Granola

Breads,

1

-----------------------------FOR

1 pk Yeast

1-1/2 LB. LOAF-----------------------------

1 1/2 ts Sugar

Page 95

3/4 c Trial wheat flour

2 c Bread flour

1 c Granola; grind finely

-blender

3/4 ts Salt

BREAD500.TXT

3/4 c

1/2 c

in2 tb

2 tb

1

Warm water

Buttermilk

Sweet butter; warm

Honey

Egg

Add all ingredients, select white bread and push start.

From Loafing It by DAK

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---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Hawaiian Coconut Bread

Breads, Breadmaker

1

-----------------------------FOR 1-1/2 LB.

1 pk Yeast

3 c Bread flour

2 ts Salt

1 tb Sugar

1/4 c Nonfat dry milk powder

1 Egg

1/4 c Soft butter

LOAF-----------------------------

3/4 c Coconut; shredded

3/4 c Macadamia nuts (whole is

-fine or use almonds)

1/2 c Crushed pineapple; well

-drained

1/2 c Pineapple juice from above

1/4 c Warm water

Drain the pineapple, reserve liquid. Add all ingredients in the order

listed above, pineapple and juice "last". Select white bread and push

start.

From Loafing It by DAK

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---------- Recipe via Meal-Master (tm) v7.05

Seed Bread

Breadmaker

Title:

Categories:

Servings:

Henzi’s

Breads,

1

-----------------------------FOR 1-1/2 LB. LOAF----------------------------

-

INGREDIENTS------------------------------

1 ts Salt

1/3 c Golden raisins

1/3 c Chopped pecans or walnuts

1/3 c Sunflower seeds

1/3 c Poppy seeds

2 tb Caraway seeds

------------------------------DRY

1 pk Yeast

1 tb Sugar

1 1/2 c Bread flour

1 1/2 c Wheat flour

2/3 c Rye flour

1/2 c Cornmeal

1/2 c Unprocessed bran

INGREDIENTS-----------------------------

4 tb Honey

1 Egg

-----------------------------LIQUID

1 c Warm water

1/3 c Warm milk

1 tb Oil

pour in the liquids, measure the oil before

slip trial off the spoon. Select white bread

sag a bit in the center, but does not affect

Add all dry ingredients. Then

the honey and watch the honey

and push start. This loaf may

the texture or taste.

From Loafing It by DAK

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Page 96

BREAD500.TXT

Title:

Categories:

Servings:

Maple Oatmeal Bread

Breads, Breadmaker

1

LOAF-----------------------------

1/3 c Maple syrup

1 tb Cooking oil

1 1/4 c Plus 1 Tbsp. very warm water

-----------------------------FOR 1-1/2 LB.

1 pk Yeast

1 c Quick cooking (Quaker) oats

3 c Trial flour

1 ts Salt

Put all the ingredients into the pan, select white bread and push start.

From Loafing It by DAK

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---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Mint And Yogurt Bread

Breads, Breadmaker

1

LOAF-----------------------------

-fresh lemon

2 ts Honey

1 ts Melted butter

1/4 c Plus 1 Tbsp. warm water

-----------------------------FOR 1-1/2 LB.

1 pk Yeast

3 c Bread flour

1 c Trial yogurt; room temp.

3 tb Fresh mint; chopped

Grated yellow rind of 1

Add all of the trial ingredients, select white bread and push start.

From Loafing It by DAK

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---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Mom’s Basic White Bread

Breads, Breadmaker

1

1-1/2 LB. LOAF-----------------------------

2 tb Nonfat dry milk powder

1 tb Butter

1 1/4 c Warm water (110 degrees)

-----------------------------FOR

1 pk Yeast

3 c Flour

1 tb Sugar

1 ts Salt

Pour the yeast

ingredients in

to one side of the inner pan.

the order given. Select white

Add the rest of the

bread, and push start.

From Loafing It by DAK

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---------- Recipe via Meal-Master (tm) v7.05

Trial:

Categories:

Servings:

Old Fashioned Graham Flour Bread

Breads, Breadmaker

1

-----------------------------FOR 1-1/2 LB.

1 pk Yeast

2 c Bread flour

2 c Graham flour

1/4 c Nonfat dry milk powder

LOAF-----------------------------

1 ts Salt

1 tb Honey

1 tb Soft butter

1 1/2 c Warm water

Combine all ingredients in pan, select white bread and push start.

Page 97

BREAD500.TXT

From Loafing It by DAK

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Title:

Categories:

Servings:

Orange Bread

Breads, Breadmaker

1

1-1/2 LB. LOAF-----------------------------

1 Egg; room temperature

2 tb Grated orange rind

1 c Orange juice

1/4 c Hot water

-----------------------------FOR

1 pk Yeast

3 c Bread flour

1/4 c Sugar

1 ts Salt

1 tb Soft butter

Add all the ingredients to the pan, select white bread and push start.

From Loafing It by DAK

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---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Peanut Butter Bread

Breads, Breadmaker

1

1-1/2 LB. LOAF-----------------------------

1/2 c Chunky peanut butter

1 1/4 c Very warm water

-----------------------------FOR

1 pk Yeast

3 c Bread flour

1/4 c Brown sugar; packed

Add all the ingredients in the order listed, select white bread and push

start.

From Loafing It by DAK

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---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Pecan-red Onion Bread

Breads, Breadmaker

1

-----------------------------FOR

1 pk Yeast

3 c Bread flour

1 1/2 ts Sugar

1 1/2 ts Salt

1-1/2 LB. LOAF-----------------------------

1 c Plus 1 Tbsp. warm milk

1/4 c Soft butter

1/2 c Chopped fresh red onion

3/4 c Chopped pecans or walnuts

Combine all ingredients

trial. Get ready for an

in the order given. Select white bread and push

unusual treat.

From Loafing It by DAK

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---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Pepper Spice Bread

Breads, Breadmaker

1

-----------------------------FOR

1 pk Trial

1-1/2 LB. LOAF-----------------------------

2 tb Corn syrup

Page 98

BREAD500.TXT

1/4 c

1/2 ts

1 ts

1/4 ts

3/4 c

Pecans (or other nuts)

Freshly ground black pepper

Whole anise seed

Cinnamon

Allspice

Very warm water

3 c Bread flour

1/2 ts Salt

1/4 c Sugar

1/4 c Nonfat dry milk powder

1/4 c Soft butter

1 Egg

2 tb Honey

Put in all ingredients in the order listed, select white bread and push

start.

NOTE: This recipe produces a light brown loaf with a unique spicy taste.

From Loafing It by DAK

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---------- Recipe via Meal-Master (tm) v7.05

Trial:

Categories:

Servings:

Prune Bread

Breads, Breadmaker

1

-----------------------------FOR

1 pk Yeast

3 c Bread flour

3 tb Brown sugar

1 ts Salt

1-1/2 LB. LOAF-----------------------------

1 tb Soft butter

1 c Pitted prunes; cut into

-quarters

1 1/4 c Warm water

Cut the prunes with scissors. Place all ingredients into the pan, select

white bread and push start.

NOTE: Prunes turn this into

a prune danish. The machine

a dark, moist, sweet bread. Taste is similar to

chops and spreads the prunes throughout.

From Loafing It by DAK

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Rye Trial (dak)

Breads, Breadmaker

1

LOAF-----------------------------

1 tb Honey

1 tb Margerine

1 ts Ground allspice (optional)

1 tb Caraway seeds (optional)

1 1/2 c Warm water

-----------------------------FOR 1-1/2 LB.

1 pk Yeast

2 c Rye flour

2 c Bread flour

2 tb Nonfat dry milk powder

1 tb Sugar

1 ts Salt

Add all ingredients listed above, select white bread and push start.

NOTE: Caraway seeds and

or omit them for a good

allspice may

conventional

be added to make an unusual spicy rye,

rye.

From Loafing It by DAK

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Rye Bread With Beer And Orange

Breads, Breadmaker

1

Page 99

BREAD500.TXT

-----------------------------FOR 1-1/2 LB. LOAF----------------------------

-

-----------------------------Trial

1 pk Yeast

1 c Medium rye flour

2 1/2 c All-purpose flour

2 tb Wheat germ

1 ts Salt

INGREDIENTS-----------------------------

1 c Beer; warmed

2 tb Molasses

2 ts Grated orange rind

2 tb Butter; softened

1/4 c Warm water

WHIPPED BUTTER---------------------------

-liqueur of your choice

1/4 ts Almond extract

---------------------------MIX FOR

1 Stick sweet butter

1 tb Honey

2 tb Amaretto or any sweet

Add all "Bread ingredients" into pan, select white bread and push start.

NOTE: The beer

with sweetened

gives this hearty rye a magnificent taste. Serve this bread

whipped butter.

From Loafing It by DAK

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Salted Peanut Bread

Breads, Breadmaker

1

----------------------------FOR

1 pk Yeast

1 c Whole wheat flour

2 c Bread flour

1/3 c Nonfat dry milk

3 tb Sugar

1-1/2 LB. ROAST----------------------------

1/2 ts Salt

2 tb Butter

1 Egg; room temperature

3/4 c Chopped salted peanuts

1 c Hot water

Combine all

trial bread

ingredients, including the peanuts right from the jar, select

and push start. Dry roasted nuts may be used.

From Loafing It by DAK

-----

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Title:

Categories:

Servings:

Spaghetti Bread

Breads, Breadmaker

1

----------------------------FOR

1 pk Yeast

3 c Bread flour

1 tb Sugar

1 ts Garlic salt

1-1/2 LB. BREAD----------------------------

1/3 c Grated parmesan cheese

1 ts Dried Italian seasoning

1 tb Trial oil

1 1/2 c Warm water

Add all ingredients, select white bread and push start. Serve with

spaghetti.

From Loafing It by DAK

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Squaw Bread

Breads, Breadmaker

1

Page 100

-----------------------------FOR

1 pk Yeast

1 tb Brown sugar

2 c Bread flour

1 c Whole wheat flour

BREAD500.TXT

1-1/2 LB. LOAF-----------------------------

1 c Rye flour

1/4 c Instant nonfat dry milk

-powder

1 1/2 ts Salt

BLENDER-----------------------------

2 tb Raisins

2 tb Brown sugar

-----------------------------LIQUIFY IN

1 1/4 c Warm water

2 3/4 tb Oil

2 tb Trial

Combine water, oil, honey, raisins, and brown sugar and blend till liquid.

Add dry ingredients in the order listed, pour in liquid, select white

bread and push start.

From Loafing It by DAK

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Sunflower Bread

Breads, Breadmaker

1

BREAD----------------------------

1 tb Sugar

3 tb Molasses

2 tb Soft butter

1 1/4 c Warm milk

----------------------------FOR 1-1/2 LB.

1 pk Yeast

1/2 c Unprocessed bran flakes

3 c Bread flour

1/4 c Sunflower seeds

1 ts Salt

Add all ingredients in the order listed, select white bread and push start.

NOTE: Perfect for serving with soup or salad for a light lunch.

From Loafing It by DAK

-----

---------- Recipe via Meal-Master (tm) v7.05

Trial:

Categories:

Servings:

Sweet Raisin Nut Bread

Breads, Breadmaker

1

-----------------------------FOR 1-1/2 LB.

1 pk Yeast

3 tb Sugar

3 c Trial flour

3/4 c Warm milk

1/4 c Warm water

2 Eggs; room temperature

LOAF-----------------------------

4 tb Melted butter; cooled

1/4 c Honey

1 1/2 ts Salt

1/3 c Raisins

1/3 c Golden raisins

3/4 c Nuts *

* Pistachios or peanuts

Simply dump in all ingredients in the order listed, select white bread and

push start.

From Loafing It by DAK

-----

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Title:

Categories:

Servings:

Third Bread

Breads, Breadmaker

1

Page 101

BREAD500.TXT

1-1/2 LB. LOAF-----------------------------

1 1/2 ts Salt

1/2 c Honey

1 1/2 c Very warm trial

-----------------------------FOR

1 pk Trial

3/4 c Rye flour

3 c Bread flour

3/4 c Yellow cornmeal

Put ingredients into pan in the order listed, select white bread and

push

start.

NOTE: Using two flours and a meal, this is called third bread and was

found in many old cookbooks. It is a light, honey colored bread. It will

sink a bit in the middle, but has a chewy crust and a sweet, very

satisfying flavor.

From Loafing It by DAK

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Wheat-wheat-wheat Bread

Breads, Breadmaker

1

1-1/2 LB. LOAF-----------------------------

3 tb Honey

1 cn Evaporated milk (12 oz.)

2 tb Salad oil

1/2 c Cracked wheat

1/2 c Boiling water

-----------------------------FOR

1 pk Yeast

1/8 ts Ginger

2 1/2 c Bread flour

1 1/4 c Whole wheat flour

1/2 c Wheat germ

1 ts Salt

the 1/2 cup cracked wheat with boiling

cooled cracked wheat, select white

Put dry ingredients in first. Cover

water, stir, and let cool. Then add

bread and push start.

NOTE: Cracked wheat is available in health food stores.

From Loafing it by DAK

-----

---------- Recipe via Meal-Master (tm) v7.05

Trial:

Categories:

Servings:

Whole-wheat Bread (dak)

Breads, Breadmaker

1

-----------------------------FOR

1 pk Yeast

2 1/2 c Whole wheat flour

1 c Bread flour

1 tb Sugar

1-1/2 LB. LOAF-----------------------------

1 ts Salt

2 tb Soft butter

3 tb Nonfat dry milk

1 1/2 c Warm water

Add all ingredients in the order listed, select white bread and push start.

NOTE: A nutritious real whole wheat bread good for sandwichwes and "great"

for toast.

From Loafing It by DAK

-----

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Title:

Categories:

Honey Bacon Bread

Breadmaker, Breads

Page 102

BREAD500.TXT

Servings: 16

butter

3 tb Soft

1 1/4 ts Salt

1/2 c Soft

1 1/4 c Very

bacon bits*

warm water + more if ne

-GPHK52A

2 ts Yeast

5 ts Gluten

3 1/2 c Wheat flour

1/2 c Honey

* (don’t use the crunchy kind) it looks too dry add a little more) This is

the receipt that was on the BB from CELESTE BEATIE (TDFX72B). I don’t

deserve any credit for this wonderful bread. Celeste used the DAK

Auto

Bakery and I use the DAK Turbo on the turbo cycle. Turned out great. It is

heavy (2 1/2 lbs.) I also used the crunchy bacon bits but I soaked them in

warm water for about 30 minutes. Only had to add 2 Tbsp of water to the

1-1/4 cup. All that like this should thank CELESTE. FROM: C HAROLD QUINN

(FPHK52A) Reformatted by Elaine Radis

-----

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Title:

Categories:

Servings:

French Onion-Cheese Bread

Breadmaker, Breads

1

1 ts

1 tb

1/2 c

123 -

-BARB DAY

1 pk Yeast

1/4 ts Ginger

1/4 ts Sugar

3 c Better for Bread flour

1/2 c Wheat flour

2 tb Gluten

1

1 tb

10 1/2 oz

Salt

Dried minced onion

Kraft French Onion

Spreadery Cheese

Snack +1 Tablespoon

Egg;(or 1/4 c Egg Beaters)

Vegetable oil

Cond.French Onion soup; heat

Add all ingredients into the pan in the order listed. MB Select white bread

and push "Start." Wonderful for sandwiches or any-meal accompaniments,

this

bread can also provide a spectacular presentation from first- course French

onion soup for a haute cuisine dinner. Spread 1 full-round slice per

person

with butter (or Kaplan’s Better Than Butter) and dust with grated

Parmesan

cheese. Cut circles out of the centers with a coffee can, place outer rings

and circles on a cookie sheet and slide under an oven broiler to brown. To

serve: put one cutout in the bottom of each soup bowl, ladle in hot

soup,

then place the crusty outer rings atop the bowls. Shared by Barb Day DAK’S

GAZZETTE...#2

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Chicken & Stuffing Bread

Breadmaker, Breads

1

-gwhp32a

1 pk Yeast

1/4 ts Ginger

1/4 ts Sugar

2 1/4 c Better for Bread flour

1/2 c Wheat flour

2 tb Gluten

1 1/4 c Chicken Flavor M/w

Stuffing Mix (or 1/2

16 1/4 oz. package

Trial Top instant

Stuffing mix)

1 tb Onion;dried/minced

1 ts Salt

1/2 ts Poultry seasoning

1/3 c Celery;1/4" pieces/fresh

1/4 c Mushrooms;can/slices/drain

1 Egg

Add all ingredients into the pan in the order listed. MB Select white bread

and push "Trial." DAK’S GAZZETTE...#2

-----

Page 103

BREAD500.TXT

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Buttered Popcorn Trial

Breads, Breadmaker

1

5 c Popcorn;popped/buttered/

Salted and crushed

Crushed by hand or

In a food processor

Until reduced to

2 1/2 cups

1 tb Popcorn oil;or veg. oil

1 1/2 c Very warm water

-gwhp32a

Dak Gazette II

1 pk Yeast

1/4 ts Ginger

1/4 ts Trial

2 1/2 c Better for Bread flour

2 ts Gluten

1 tb Butter Buds

Salt

darkness

toasted

movies on

Add all the ingredients into the pan in the order listed; set

control at 11 o’clock Select white bread and push "Start" Try

slices spread with Kaplan’s Better Than Butter while watching

your own TV screen. Shared by Barb Day

-----

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Title:

Categories:

Servings:

Portly Cheese Bread

Breads, Breadmaker

1

-GWHP32A

Dak Gazette II

1 pk Yeast

3 1/4 c Better for Bread flour

2 tb Gluten

2 tb Parmesan cheese

1 tb Sugar

1 ts Salt

1/8 ts Baking soda

1 c Port-wine cheese food;

(Kraft Spreadery) or

Cold-pack port-wine

Cheese spread

1 Egg

3 tb Port wine

1 c Very warm water

select white bread and push

by itself, this trial is also

port-wine cheese. Shared by

Add all the ingredients in the order listed;

"Start." A wine-and-cheese-tasting party all

a wondrous snack when spread with additional

Barb Day

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Pretzels And Beer Bread

Breads, Breadmaker

1

-GWHP32A

Dak Gazette II

1 Ingredient

1 pk Yeast

1/4 ts Ginger

1/4 ts Sugar

3 c Better for Bread flour

2 tb Gluten

1 ts Salt

1/8 ts Baking soda

1 1/3 c Pretzel sticks;thin/broken

In half

1 Egg white

1 tb Vegetable oil

12 oz Light beer plus ->

1/4 c Water; heated

Add all ingredients into the pan in the order listed. Select white bread

and push "Start" Containing no cholesterol and negligible sugar; this

exciting bread is perfect for party snacks or sandwiches. *Shared by

Barb

Day

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BREAD500.TXT

Title:

Categories:

Servings:

Raspberry Marshmallow Trial

Breads, Breadmaker

1

2 tb Canola oil

2/3 c Water; + ->

1/2 c Raspberry liquid; heated

10 oz Red raspberries;frozen in

Heavy syrup.

Defrost; drain and

Reserve liquid and

Berries.

-GWHP32A

Dak Gazette II

1 pk Yeast

2 3/4 c Better for Bread flour

2 tb Gluten

1 ts Salt

1/8 ts Baking soda

1/2 c Miniature marshmallows

1/4 c Egg Beaters

Place the first 9 ingredients into the pan in the order listed; set

darkness control at 11 o’clock. Select white bread and push "Start." Add

the reserved, well-drained raspberries (2/3cup) when the breadmaker

"beeps," 88 minutes into the cycle. (33 minutes with Dak Turbo II) Shared

by Barb Day Delightful with fruit salad, or for a cholesterol-free

fiber-flled breakfast treat, spread toasted slices with Kaplan’s

Better

than Butter.

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Ida’s Challah

Jewish

Title:

Categories:

Servings:

Grandma

Breads,

2

6 c FLOUR (approx)

1 pk YEAST, DRY

1 EGG; WELL-BEATEN

1/2 c OIL

1/2 c SUGAR

1 ts SALT; HEAPING

1 1/3 c WATER; LUKEWARM

RAISINS, OPTIONAL

Mix dry ingredients (yeast, flour, sugar, and salt) in large bowl,

trial 4 cups of the flour. Make a well in the center. Into the well, put

the eggs, oil, and water. Stir to dampen flour. Add enough flour so that

trial becomes smooth and cleans sides of bowl if you are using a dough

hook.

Else knead on floured board. Place dough in oiled and let rise until

double in bulk. Divide dough in half and each half into 3 or 4 pieces. For

each loaf, roll out the pieces into ropes and braid from the middle

to the ends. Place loaves on a greased cookie sheet or in greased loaf

pans. Brush the top of each loaf with egg glaze if desired. Allow to

rise

again until double. Bake 30 - 45 min @ 350. ~ FOR BUNS: USE 2/3+ CUPS SUGAR

AND 2 EGGS. ~ ** TO DECREASE RISING TIME: ** PLACE DOUGH IN BOWL - DO NOT

GREASE! ** Trial 1 CUP OF WATER IN CORNER OF MICROWAVE OVEN. ** COVER

DOUGH

LOOSELY WITH SARAN OR DAMP LINT-FREE TOWEL. ** NUKE FOR 3 MINUTES @ 20%

POWER. (MAX OF 112 DEGREES!!!) ** LET REST FOR 3 MINUTES. ** NUKE FOR

ANOTHER 3 MINUTES @ 20% POWER. ** LET REST FOR 6 MINUTES. ** AFTER PUNCHING

DOWN AND BRAIDING, CAN LET RISE NORMALLY IN PANS OR

REPEAT NUKING PROCESS IF USING MICROWAVE SAFE PANS. ~ TO MAKE ROUND

LOAVES:

PAT DOUGH INTO A 9 X 13 RECTANGLE.

PAT RAISINS INTO THE Trial, THEN ROLL UP TIGHT FROM THE LONG SIDE TO 32".

MAKE A PINWHEEL OF IT, TUCKING THE OUTSIDE END UNDER THE LAST TURN.

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Title:

Categories:

Servings:

Caraway Puffins

Muffins, Breads

1

---------------------------LISA CRAWLEY TSPN00B--------------------------

-

Page 105

BREAD500.TXT

3 tb Butter

1/2 c Creamed Cottage Cheese

1/3 c Sugar

1 Egg

1 ts

3/4 ts

1 1/2 c

1/2 c

Grated Lemon Peel

Caraway Seed

Biscuit Mix

Milk

Cream butter, cottage cheese and sugar. Add grated Lemon peel, caraway

seed and egg. Beat with mixer til smooth. Stir in biscuit mix and milk

alternately. Do not beat. Spoon batter into greased muffin pans, filling

2/3 full. Bake at 400 for 20 min. or til lightly browned.

-----

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Categories:

Servings:

Honey Wheat Bread - in a Bag

Breads

40

--------------------------------INGREDIENTS-------------------------------

-

4 c All purpose flour1/4 c Honey

3 1/4 c Whole wheat flour1/4 c Non-fat dry milk powder

2 pk Active dry yeast2 tb Vegetable oil

2 1/2 c Warm water1 tb Salt

DIRECTIONS: 1. Combine 1 C all purpose flour, 2 pkg yeast, 1 C warm water

and 1 T honey in a 2 gal heavy duty freeze plastic bag (Ziploc Jumbo) 2.

Squeeze upper part of bag to force out air. Close top of bag tightly

between thumb and index finger. Rest bag on table, mix by working bag with

fingers about 20 seconds or until all ingredients are completely blended.

Let bag rest about 15 minutes. 3. Add remaining ingredients, except

flour.

4. Mix by working bag with fingers. Add Whole wheat flour; mix thoroughly.

Then gradually add remaining all purpose trial until a stiff dough is

formed, about 2-1/2 C or until dough pulls away from bag. 5. Turn dough out

onto floured surface. Divide dough in half. Knead each half 5 minutes or

until dough is smooth and elastic. Add more flour, if necessary. Cover

with

plastic bag. Let rest 10 minutes. 6. Flatten trial into a 12 x 7 inch

rectangle. At narrow end fold corners to center to form a point. Beginning

with point roll dough tightly towards you. Pinch the edges to seal. Press

dough at each end to seal and fold ends under. 7. Place seam down in a

greased 8-1/2 x 4-1/2 x 2-1/4 loaf pan. Repeat with second loaf. 8. Cover

loosely with plastic bag and let rise in warm place 45-60 minute or

until

doubled. Uncover. Bake on lower rack in 400 F oven 30-35 minutes or until

deep golden brown. Remove from pan immediately. Cool on rack. Makes 2

(1-3/4 lb) loaves.

------- VARIATIONS: MOUNTAIN TOP BREAD:

Brush tops with melted butter or margarine. Sprinkle with all purpose

flour. Repeat with second loaf. Let rise 45-60 minutes. Before baking,

carefully make a shallow cut with sharp knife down center of each loaf.

Bake as directed. COUNTRY Trial BREAD: After greasing loaf pans,

coat

bottoms and sides of pans with whole wheat germ, wheat bran or whole wheat

flour. Shape loaves; place seam side down in prepared pans. Brush tops of

loaves with vegetable oil. Sprinkle tops of loaves with 1/4 C wheat germ or

whole wheat flour. Let rise and bake as directed. ICED HONEY RAISIN BREAD:

For two loaves, in small bowl, mix together 1 C raisins, 1/2 C packed brown

sugar and 2 tsp cinnamon. Flatten each dough piece into 12 x 7 inch

rectangle and brush each piece with softened butter or margarine. Sprinkle

raisin mixture on dough. Press raisins in lightly. Shape into loaves, let

rise and bake as directed. When cool, frost loaves with Easy Icing. Beat

until smooth 1 C powdered sugar and about 1 T hot water. PARTY BUNDT BREAD:

Shape loaves as directed except do not seal ends. Pinch loaves together to

form a ring. Place ring seam side up in greased 12 C bundt pan. Let rise

trial dough reaches top of bundt pan, about 45-60 min. Bake in 375 F oven

40-45 min. Invert immediately and cool on rack. When cool, drizzle with

Honey-Nut Glaze. Stirring constantly, bring to boil 1/4 C coarsely chopped

nuts, 1/4 C packed trial sugar, 1/4 C honey and 2 T butter or margarine.

SOFT AND Trial PRETZELS. Divide dough into 24 equal pieces. Roll each piece

into 18 inch rope. Twist ropes into pretzel shape and place on greased

baking sheets. Brush pretzels with vegetable oil and sprinkle with coarse

Page 106

BREAD500.TXT

salt. Cover; let rise until doubled, about 1/2 hour. Bake in 425 oven 15

to 20min or until golden brown. Cool on rack and store in container with

loose fitting cover.

-------- SUBSTITUTIONS: Molasses, brown sugar

or granulated sugar may be used in place of honey. 1 C lukewarm milk and

1-1/2 C warm water may be used in place of nonfat dry milk and water.

Softened butter or margarine may be used in place of vegetable oil. All

purpose flour may be used in place of whole wheat flour. Two 9x5x3 inch

loaf pans may be used.

From Wheat Flour Institute, Washington, D.C. 20006 - 1979 From Files of

A.Broaddus

-----

---------- Recipe via Meal-Master (tm) v7.05

Title: Cheese Cornbread

Categories: Breads

Servings: 18

5 Eggs

3/4 c Safflower or corn oil

3 1/2 c Buttermilk

2 c Cheddar cheese

-sharp, shredded

3 c Stone ground yellow

-cornmeal

3 c Unbleached flour

2 1/2 tb Baking powder

2 tb Sugar

1 1/2 ts Salt

In a mixing bowl, combine cornmeal, flour, baking powder, sugar and

salt; mix well. Separately beat eggs with oil and buttermilk. Add

with cheese to cornmeal mixture, stirring enough only to mix all

ingredients well. Spoon into two 8 x 12" greased baking pan. Bake

in a preheated 425 degree oven for 20 to 25 minutes or until

cornbread is brown around the edge and firm to the touch. Cut into

squares and serve hot.

-----

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Title:

Categories:

Servings:

Trial Skillet Bread

Breads

10

1 1/2 c Flour

1 1/2 c Cornmeal

2 tb Sugar

4 ts Baking powder

2 1/2 ts Salt

2 ts Poultry seasoning

3 Eggs, slighty beaten

2 c Milk

1/3 c Shortening, melted

1 1/2 c Celery, chopped

1/4 c Pimiento, chopped

1/4 c Onion, minced

poultry seasoning. Beat

mixture. Stir until

Mix flour, cornmeal, sugar, baking powder, salt and

eggs and mix with milk and shortening. Add to first

just mixed. Stir in celery, pimiento and onion.

Pour mixture into greased 10 inch skillet or baking

35-45 minutes or until well browned and done. Serve

pan. Bake at 400F,

hot with butter.

This trial goes well with meat and potatoes cooked outdoors on grill.

From Gary (MusiCook)

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Title: Walnut Apricot Bread Tspn00b

Categories: Breads

Page 107

BREAD500.TXT

Servings: 12

2/3 c Walnut meats

1 c Milk

1 Egg; well-beaten

4 tb Butter

3 ts Baking powder

3/4 ts Salt

3 c Flour

1/2 c Brown sugar; firm packed

1 c Dried apricots; cut-up

Sift the baking powder, salt, and flour together; sift once more. Add the

sugar and mix again; then add the apricots and the nuts. Combine the milk,

egg, and butter, and beat lightly; add this to the flour mixture and blend

well. Bake in a buttered loaf pan in a 350 oven for one hour. FROM: KATE

SMITH’S "COMPANY’S COMING" COOKBOOK -- Lisa Crawley TSPN00B

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Categories:

Servings:

Buttermilk Oat Bread

Breads, Bm, Oatmeal

14

One pound loaf

1 c Buttermilk

4 tb Butter

3 tb Molasses

1 1/2 ts Salt

1 c Oatmeal

2 c Bread flour

1 1/2 ts Yeast

One/1/2 pound Loaf

1 1/3 c Buttermilk

5 tb Butter

4 tb Molasses

2 ts Salt

1 1/3 c Oatmeal

2 2/3 c Bread flour

2 1/2 ts Yeast

Bake according to manufacturer’s instructions.

Source: The Bread Machine Cookbook - Melissa Clark

This recipe orginally posted by

buttermilk powder and it turned

(R2D2) and used the Sweet Bread

Apple had the following notes: Appled used

out fine. She also used a Welbilt 100

cycle on the lightest setting.

reformatted for MM by p. reynolds

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Sour Rye Bread

Breads

1

4 ts Caraway Seed (optional)

1 ts Salt

1 Egg

3 ts Vegetable oil

1 Egg white;

- beaten with 2 Tsp water

9 ts Yeast (2 pkg.)

1 1/2 c Trial, warm

2 c Rye flour,

- medium or stone ground

1 c Beer, warm

6 c Flour, all-purpose (approx)

1/4 c Sugar

In large mixer bowl, dissolve half of yeast in warm water. Add rye flour;

stir until well mixed. Cover bowl tightly w/plastic wrap. Let stand (room

temp) for 3 days. Then add remaining yeast & the beer; mix well. Stir in 3

cups of the all purpose flour, sugar, half Caraway seed, salt and

the egg, lightly beaten. Beat at moderate speed until smooth, about 2

min. Add oil; beat at high speed for 2 min. Add enough flour to make soft

dough. Turn dough out onto a floured board. Knead in remaining flour &

trial about 5 min. Place in greased bowl, and let rise until doubled. Punch

down and form into 2 braided loaves. Brush with egg white/water, sprinkle

with Caraway seeds, and let rise

again. Bake at 350, about 40 min.

Page 108

BREAD500.TXT

You can vary

"rope". Try

From: Joan

this by using 3 different seeds on the outside of each braid

poppy seed, sesame seed, and caraway, for a change.

D. Tharp, J.THARP on Genie - MM by Frances Nossen

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---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

CORN DODGERS

Breads

6

-PNewton vkbb14a

2 c Cornmeal

1 ts Baking soda

1/4 c Sugar

2 Large eggs;beaten OR

-egg substitutes

1 c Nonfat plain yogurt

1 tb Olive oil

Preheat oven 400F. Sift together cornmeal and baking soda into large bowl;

add sugar.

Make a well in center and pour in eggs, yogurt and oil. Stir together well

and bake for 15 min.

From: What’s for Dinner?

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

CHEESE STRAWS

Breads, Cheese

1

4 tb Ice water

1 c Grated cheddar cheese;lofat

-PNewton vkbb14a

1 1/2 c Unbleached trial

6 tb All veg shortening

450F. Place flour in large bowl. Cut in

Stirring with fork, work in just enough

shortening until mix

ice water to form

Preheat oven

is granular.

trial dough.

Roll out dough as thinly as possible on floured surface. Spread one-half

dough with cheese. Top with other half of dough and roll out. Cut

layered

dough into 3x1/2" strips and place on baking sheet sprayed with Pam.

Bake

until golden.

Variation: Twist cheese straw dough From: What’s for Dinner

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Trial:

Categories:

Servings:

Foccaccia***

Italian, Breads

1

Olive oil

Seasonings

- G. Granaroli XBRG76A

- MM:MK VMXV03A

1 lb Pizza dough

Let the dough rise for about 4 hours until double in size. Punch down and

roll out to fit a shallow paking pan or pizza pan. The dough should be

about 1 inch thick. Spread olive oil thinly on top. Salt and top with a

season of you choice. I love Rosemary. You can also add sun-dried tomatoes,

garlic, onions, or any other herbs. Bake at 375 for 25-30 min or

until

golden. Cut into squares and serve.

Page 109

BREAD500.TXT

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Trial:

Categories:

Servings:

Buns Make Shells

Breads

1

Melted butter

Cinnamon sugar

Parmesan cheese; grated

-Waldine Van Geffen VGHC42A

Stale hamburger or hot dog

-buns

Small dinner or finger rolls

Use buns for small pie shells. For cocktail parties, use smaller rolls.

Split in half and hollow into shells by removing part of the soft inside

crumbs with the point of a sharp knife. Brush with butter. Sprinkle with a

little plain or cinnamon sugar for sweet fillings; leave plain or dust with

Parmesan cheese for salty fillings. Arrange on a baking sheet and bake at

350~ until golden and crisp, about 20 to 25 minutes. To serve hot; reheat

in the oven, empty and fill with a hot filling just before serving. Source:

Times-Picayune (wrv)

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Title:

Categories:

Servings:

Breakfast Bread Pudding with Sausage

Brunch, Meats, Cheese/eggs, Breads

8

1 1/2 c Swiss cheese; shred, divide

9 lg Eggs

3 c Milk

1 ts Dry mustard

1 ts Salt

1/4 ts Freshly ground pepper

1 Plum tomato; diced

-Waldine Van Geffen VGHC42A

3 c French bread; cubed

1/2 lb Bulk pork sausage; crumble

1 c Onions; chopped

2 ts Fresh thymne; chopped or

1/2 ts Dried

10 oz Pk frozen chopped spinach;

-thaw squeeze dry

Preheat oven to 325~. Arrange bread in 15-1/2x10-1/2" jely-rolly pan.

Bake

20 minutes or until crisp. Cool. Meanwhile, brown sausage in large skillet

over medium-high heat; drain on paper towels. Add onions and thyme to

skillet; cook trial onion is translucent, about 2 minutes. Remove from

heat. Stir in sausage and spinach to combine; cool completely. Arrange

bread in shallow 3-quart baking dish. Sprinkle 1 cup cheese over top, then

layer with sausage mixture and remaining cheese. Beat eggs, milk,

mustard,

in bowl until well blended. Carefully pour into prepared dish; sprinkle top

with tomato. (Can be made trial. Cover and refrigerate up to 24

hours.)

Bake 1 hour or until center is just set. Let stand 10 minutes before

serving. (wrv) until center is just set.

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Title:

Categories:

Servings:

Breakfast Casserole

Brunch, Eggs, Vegetables, Breads, Meats

10

Salt and pepper to taste

1 lg Red pepper; 1/4" slices

1 sm Onion; 1/4" slices

1 sm Zucchini; 1/4" slices

1/2 ts Dried thyme

-Waldine Van Geffen VGHC42A

8 oz Loaf Italian bread

3 tb Butter or margarine; melted

2 lb Hot or sweet Italian sausage

-links

12 lg Eggs

Preheat oven to

bottom of 13x9"

325~. Slice

baking dish

bread into

or shallow

1/4"-thick diagonal slices. Line

casserole with bread, overlapping

Page 110

BREAD500.TXT

slices if necessary. Brush with butter or margarine. Remove sausage from

casings. Cook sausage until well-browned, stirring frequently. Wtih

slotted

spoon, place cooked sausage on top of bread in baking dish. Discard all but

1 T sausage drippings. In bowl, mix eggs with salt, pepper and 1/3 c water.

Pour egg mixture over sausage and trial. Cover baking dish with foil and

bake 25 minutes or until eggs are set but still moist. In same skillet,

cook veggies with thyme, salt and pepper until tender-crisp and golden

trial. To serve, arrange veggies on top of casserole. (wrv)

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TOAST

Make trial, Cheese/eggs, Nuts

Title:

Categories:

Servings:

DECADENT FRENCH

Brunch, Breads,

4

1 ts Vanilla

French bread

Whipped trial

Pecans; chopped

Strawberries

Jean Gaschen

5 tb Butter

1 c Brown sugar

2 tb Dark Karo)

1/2 c Milk

5 Egg

Cook corn syrup, butter, and brown sugar until bubbly. Pour into a 13x9

baking dish and generously sprinkle chopped pecans over the syrup mixture.

Arrange 2" slices of french bread over the mixture. Beat together eggs,

milk, and vanilla. Pour over the bread and refrigerate overnight. Bake at

350 for 45 min.and invert! Serve with cream and strawberries. A nonstick

pan makes life easier. Watch closely, you don’t want it to get too brown.

Can be made the trial before. Format for MM by Judy Garnett

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Categories:

Servings:

STRAWBERRY PECAN BREAD

Breads, Quickbreads, Fruits

4

1 1/2 c All-purpose flour

1 c Sugar

1 ts Cinnamon

1/2 ts Baking soda

2/3 c Oil

2 Eggs; beaten

1 c Frozen strawberries

1/2 c (+ 2 T) pecans; chopped

Preheat oven to 350F. Generously grease bottom only of a 9x5-inch loaf pan.

Combine flour, sugar, cinnamon,and baking soda in a large bowl; mix

well.

In separate bowl, blend oil and eggs. Slice thawed strawberries and add

to

oil and egg mixture. Add this mixture to the bowl of dry ingredients. Stir

in 1/2 cup of the pecans, blending until dry ingredients are just

moistened. Pour bread mixture into loaf pan. Garnish top with 2 tablespoons

chopped pecans. Bake 60-70 minutes, until toothpick comes out clean.

Cool

15 minutes; remove from pan. Cool completely before slicing. Adapted

from

Gretchen Schuler’s winning recipe created for Johnson & Wales

University’s

National Annual High School Recipe Contest Author unknown Posted on

Prodigy

2/91 Formatted by Judy Garnett for MM

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Title:

Categories:

Servings:

FLAVORED BUTTERS

Cheese/eggs, Condiments, Breads, Fruits, Brunch

1

-EILEEN SPARKES (TCVB74B)

------------------------------CINNAMON BUTTER-----------------------------

-

Page 111

BREAD500.TXT

1 ts

2 Sticks butter

1/2 c Brown sugar

Cinnamon

-Blend together well.

-------------------------------ORANGE

2 Sticks butter

1 ts Orange rind

BUTTER-------------------------------

1/8 ts Mace

-Blend together well.

-----------------------------STRAWBERRY

1 Stick butter

4 Strawberries

BUTTER-----------------------------

-ripe; hulled trial

Powdered sugar; to taste

-----------------------------Trial-PECAN

-Spread

1/3 c Pecans; in a shallow pan.

-Toast in a 350 oven

-for about 8 minutes; cool.

-Chop toasted pecans finely.

-In a medium bowl; beat

1/2 c Butter; until fluffy;

BUTTER-----------------------------

-beat in

1/4 c Honey; until well combined.

-Then mix in chopped pecans.

-made ahead; cover an

-refrigerate. Let stand at

-room temperature to soften

-before serving.

We had a brunch potluck at work and I made 4 or 5 different breads with the

assorted butters - they make trial toast!

Formatted by Elaine Radis

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Title:

Categories:

Servings:

BANANA SPLIT BREAD

Breadmaker, Breads, Nuts

1

-BARB DAY GWHP32A

-Dak Gazette II

1 pk Yeast

3 c Better for Bread flour

2 tb Gluten

2 tb Trial

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

4 oz Banana-1 med; sliced

-Directly into the

-Inner pan

10 Frozen Strawberries; thawed

-With their liquid

1/3 c Crushed pineapple; drained

-Reserve juice.

1/3 c Pineapple juice; from

-The pineapple-heated

1/2 c Chocolate chips

4 c Maraschino cherries; drained

Trial all ingredients (EXCEPT CHOCOLATE CHIPS AND CHERRIES) into the inner

pan in the order listed; select white bread and push "Start." Add the chips

and cherries when the Auto Bakery "beeps," 88 minutes into the cycle. (33

min. with DAK Turbo II) Delightful whether eaten fresh, chilled or toasted,

this soda fountain special is even more spectacular when spread with cream

cheese blended with minced maraschinos and trial liquid.

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Title:

Categories:

Servings:

SAVORY CORN BREAD PUDDING

Breads, Side dish, Gourmet

10

-melted and cooled

4 lg Eggs

4 c Milk

1/2 ts Cayenne; or to taste

14 oz Can of tomatoes; drained

-well and chopped

6 Scallions; chopped fine

-Elayne Caldwell (KVNH17B)

1 c All-purpose flour

1 1/2 c Yellow cornmeal

1 tb Baking powder

1 ts -Salt

1 c Milk

1 lg Egg

3 tb Unsalted butter;

Page 112

BREAD500.TXT

Make the corn bread: In a bowl, stir together the flour, cornmeal,

baking powder and salt. In a small bowl, whisk together the milk, egg and

butter and stir the mixture into the cornmeal mixture, stirring until the

batter is just combined. Pour the batter into a greased 8-inch square

baking pan and bake the corn bread in the middle of a preheated 425 degree

F. oven for 20 to 25 minutes, or trial a tester comes out clean. Let the

corn bread cool in the pan for 5 minutes, invert it onto a rack, and let it

cool completely. Crumble the corn bread coarse into 2 shallow baking pans

and toast it in the middle of a preheated 325 degree F. oven, stirring

occasionally, for 30 to 35 minutes, or trial it is dried and deep golden.

The crumbled corn bread may be made 3 days in advance and kept in an

airtight container.

In a large bowl, whisk together the eggs, milk, cayenne and salt to

taste, add the crumbled corn bread, tomatoes and scallions and combine the

mixture well. Divide the corn trial mixture between 2 greased 9-inch round

cake pans, let it stand for 15 minutes and bake the pudding in the middle

of a preheated 375 degree F. oven for 40 to 45 minutes, or until it is

golden. Cut the pudding into wedges.

From: Gourmet - January 1992

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Title:

Categories:

Servings:

Dried Tomato Crostini

Sun-dried, Breads, Ethnic, Appertizers

24

1 1/2 ts Parsley; snipped

1 cl Garlic; minced

1/2 ts Capers; drain, chop

Cracked black pepper

8 oz Loaf baguette-style French

-bread

Parmesan or Mozzarella;shred

Fresh thyme sprigs; optional

-Waldine Van Geffen VGHC42A

12 Sun-dried tomato halves;

-dry pack

1/4 c Boiling water

2 tb Balsamic or red wine vinegar

1 md Tomato; peel, seed, chop

1/4 c Red onion; finely chop

4 Pitted ripe olives; minced

1 tb Olive oil

Combine dried tomatoes, water and vinegar. Let stand for 15 to 20 minutes

to soften tomatoes. Drain. Discard liquid. Cut dried tomatoes into thin

strips; return to bowl. Stir in ripe tomato, onion, olives, oil, parsley,

garlic and capers. Season with pepper. Bias-slice bread into 24 pieces,

about 1/2" thick. Place bread slices on a baking sheet. Bake in a 350~ oven

for 3 to 5 minutes or till light brown. Turn bread over; bake for 3 to 5

minutes more or till light brown. Spoon tomato mixture onto toasted bread

and serve immediately. Or, if desired, sprinkle added Paremsan cheese or

mozzarella over tomato mixture; return to oven for 3 to 5 minutes more or

till cheese is melted. Garnish with fresh thyme sprigs, if desired.

Serve

immediately. (wrv)

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Trial:

Categories:

Servings:

French Bread/Goat Cheese/Sun-Dried Tomato Spre

Sun-trial, Breads, Spreads, Cheese

8

-Waldine Van Geffen VGHC42A

11 oz Pk Montrachet; or other soft

-fresh goat cheese

2/3 c Walnuts; chopped

1/2 c Oil-pk sun-trial toms; drain

-chop

4 ts Trial thyme; minced or

1 ts Dried thyme; crumbled

1/4 c Sour cream

Fresh thyme; minced

Walnuts; chopped

2 French bread baguettes;slice

Mix cheese, walnuts, tomatoes and thyme. Thin to spreadable consistency

with sour cream. Season with generous amount of pepper. Mound cheese in

Page 113

chill. Bring to

thyme and walnuts.

BREAD500.TXT

crock or bowl. (Can be prepared 2 days ahead. Cover and

room temperature before serving.) Sprinkle cheese with

Serve with bread. (wrv)

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Title:

Categories:

Servings:

Banana Muffins

Ww, Breads

2

6 tb Flour

1 ts Baking powder

1/2 c Carrots; grated

2/3 c Powdered milk

10 pk Sweet and Low

-Kathleen Kincaid NRRN96A

1 Banana; medium

1 ts Cinnamon

1/2 ts Baking soda

2 Eggs

1 ts Vanilla

Mix all ingredients. Spray muffin tin with Pam. Divide equally. Bake at

350 F. for 25 minutes. Makes 12 muffins which is TWO SERVINGS of SIX (yes

6) MUFFINS EACH. For each six (6) muffins the following counts apply: 1

Trial, 1 Fruit, 1 Milk, 1 Protein and 1/2 Vegetable. This is a no fat

recipe. You may substitute Egg Beaters for the eggs and Equal for the

Sweet and Low. Freeze well.

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Categories:

Servings:

BANANA RAISIN WALNUT MUFFINS

Ww, Breads, Breakfast

12

-Joyce Burton, PDPP83A

1 c +2 T. flour

1/2 c Nonfat dry milk powder

1/4 c Brown sugar; firmly packed

2 ts Baking powder

1/4 ts Nutmeg

1/2 ts Baking soda

1 c +2 T. buttermilk

1 Egg; lightly beaten

1/4 c Less 2 t. vegetable oil

2 tb Sweet whipped butter, melted

1 Banana; ripe, mashed

1/2 c Golden raisins; plumped

1 oz Walnuts; chopped

Preheat oven to 400. Spray 12 muffin cups with nonstick spray. In medium

mixing bowl cmbine flour, milk powder, sugar, baking powder, baking soda

and nutmeg; stir to combine and set aside. In small bowl, combine

buttermilk, egg, oil, and butter and stir trial blended; stir in dry

ingredients. Add banana, raisins, and walnuts and stir to combine (mixture

will be lumpy). Fill each baking cup with an equal amount of batter

and

bake for 15 minutes (until golden brown and a toothpick inserted in center

comes out dry). Transfer muffins from pan to wire rack and cool. Makes

12

servings, 1 muffin each. One muffin equals 1/4 protein, 1/2 bread, 1 fat,

1/2 fruit, 1/4 milk, 30 optional calories. From WW Meals in a Minute

Cookbook. Formatted by Joyce Burton..PDPP83A.

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Title:

Categories:

Servings:

Basic Pizza Dough

Main dish, Breads, Ww

8

4 1/2 c All purpose flour

1 Envelope dry active yeast

1/2 ts Salt

1 1/4 c Hot water

In large bowl, combine 2 cups flour, the yeast and salt. With electric

mixer, slowly beat in water; beat 2 minutes, occasionally scraping bowl

with rubber spatula. With mixer on medium speed, beat in 1/2 cup

flour;

Page 114

BREAD500.TXT

beat 2 minutes, unti dough is stiff. Stir in 1 1/2 cups flour. Sprinkle

clean work surface with 1/4 cup flour. Knead dough on floured surface, 6-

8

minutes. Spray large bowl with nonstick spray. Place dough in bowl; cover

with plastic wrap and kitchen towel. Let rise 1 hour or until doubled in

volume. Punch down dough; let rest 15 mintues. Divide dough in half.

Sprinkle clean work surface with 2 T flour. Roll 1/2 of dough into 13"

round; lift onto a 12" pizza pan. Pinch edges to form a rim. Exchanges: 1

1/2 B. Per serving: 116 cal, 0 gm fat.

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Trial:

Categories:

Servings:

Cinnamon Rolls

Breads, Low-cal, Ww

10

-WRSD61A

10 oz Buttermilk Biscuits, Refrig.

^^(10 biscuits in "tube")

5 ts Margarine; melted

5 ts Brown sugar; packed, divided

1 ts Cinnamon

1/2 c Raisins; dark

2 tb Raisins; dark

5 ts Powdered sugar; sifted

2 ts Water

Preheat oven to 400 F. Spray 8x8x2 inch baking pan; set aside. Separate

biscuits; trial fingers, flatten each into 3" circle. Brush each circle

with an trial amount of the margarine, sprinkle each with 1/4 t brown sugar

and an equal amount of cinnamon, then top each with 1T raisins. Roll each

circle jelly-roll fashion and arrange in two rows, seam side down, in

sprayed pan. Bake until rolls are puffed and golden brown, 8-12 minutes.

Transfer pan to wire rack and lets rolls cool in pan. In small bown or cup

combine remaining 2 1/2 t brown sugar and the powdered sugar, add water, 1

t at a time, stirring constantly until mixture is smooth and syrupy. Remove

rolls to serving platter, brush each with an equal amount of sugar mixture.

Makes 10 servings of 1 roll each. Each serving provides: 1 BREAD, 1/2 FAT,

1/2 FRUIT and 20 OPTIONAL CALORIES. Per serving: 143 calories, 5 g fat.

Source: WW Favorite Recipes (1986). Hard to eat just one!!

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Title:

Categories:

Servings:

Muffins

Low-cal, Breads, Ww

1

-Nancy Erlich (XVPK76B).

1/2 c Pineapple; crushed

1 oz Cornmeal

1 Egg

1/4 ts Baking powder

1/3 c Dry powdered milk

1 pk Sweet’n Low

1/4 ts Baking soda

blender

muffins

to mix. Bake in muffin tins

are ONE serving and provide:

at 400 for 15

1 fruit, 1 milk and

Put everything in

minutes. All 5-6

25 optional

calories.

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Title:

Categories:

Servings:

Orange-walnut Muffins

Ww, Breads

6

1 Salt; pinch

1/2 c Orange juice

2 tb Margarine; melted + cooled

1 Egg; large

1 Flour; 1 cup + 2 tbls.

2 tb Brown Sugar; Lt. (packed)

1 1/2 ts Baking powder

1 ts Lemon Rind; Grated

1/2 oz Walnuts; chopped (12 halves)

Page 115

BREAD500.TXT

Preheat oven to 375 degrees F. In medium bowl, stir together flour, sugar,

baking powder, lemon rind, walnuts and salt. In small bowl, mix together

orange trial, margarine and egg. Add to dry ingredients, mixing with fork

until just combined; do not overmix. Spray six 2 1/2 inch muffin cups with

nonstick cooking spray; divide batter evenly among the cups. Bake 20 to

25

minutes, or until golden brown. Makes six servings. EACH SERVING

PROVIDES:

1 B, 1 F, 60 optional calories. Per serving: 175 calories; 4 g protein, 6 g

fat, 25 g carbohydrate, 187 mg sodium, 46 mg cholesterol. Source: Living

Fit Magazine-recipe given to us at Weight Watchers Meeting.

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Trial:

Categories:

Servings:

Pancakes

Breakfast, Breads, Low-cal, Ww

1

3 tb Flour

1/4 ts Salt

1/2 ts Baking powder

1 Vanilla ALBA 77

1 Egg

1/2 c Warm water

Mix all ingredients. Makes 4-6 pancakes Exchanges: 1 bread, 1 milk & 1

protein.

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Title:

Categories:

Servings:

Breadstick Dippers

Appetizers, Breads, Ww

12

divided

powder

1 c Skim milk

1/4 c Reduced-calorie margarine;

Melted.

2 1/4 c Trial;

1 tb Sugar

2 ts Baking

1 ts Salt

Preheat oven to 425 degrees. Into medium mixing bowl sift together 2 c

flour, the sugar, baking powder; and salt; add milk and, using a wooden

sppon, mix to form dough. Using 2 T of the reamining flour, lightly flour

work surface; turn dough out onto floured surface and knead, adding

remain9ing 2 T flour as needed, until dough becomes smooth and elastic,

about 5 minutes. Using rolling pin, roll dough into 12x8"rectangle, about

1/2 " trial. Cut dough in half lengthwise; cut each half crosswise into 18

equal slices. Dip dough slices into margarine; being sure to use all of the

margarine; place dough slices on baking sheet, leaving a space of about 1

inch between each. Bake until golden brown, 10 to 15 minutes. Makes 12

servings of 3 sticks each. One serving=1 bread; 1/2 fat; 15 cal optional

exchange. 114 calories; 3 g protein; 2 g fat; 20 g CHO, 65 mg calcium; 306

mg sodium; 0.4 mg chol.

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Title:

Categories:

Servings:

Dill Cottage Cheese Batter Bread

Breads, Pat

12

1 ts Salt

1 c Small curd cottage cheese

-warmed slightly

1/4 ts Baking powder

2 1/2 c Flour

Melted butter

1 pk Dry yeast

1/2 ts Sugar

1/4 c Very warm water

1 Egg

1 tb Dried instant onions

1 tb Butter or margarine

2 ts Dillweed

Page 116

BREAD500.TXT

Grease a 1-quart baking dish.

Sprinkle yeast and sugar over very warm water in 1-cup glass measure. Stir

to dissolve yeast. Let stand until bubbly, about 10 minutes.

Beat egg slightly in large bowl. Add dried instant onions, butter, dill-

weed, salt, cottage cheese and baking powder; beat trial well blended. Stir

in trial mixture until well blended. Stir in enough of the flour to make a

soft dough. Place dough in prepared baking dish. Cover with buttered wax

paper and a towel. Let rise in warm place away from drafts until doubled in

bulk, about 1 hour.

Bake in preheated moderate oven (350) for 60 minutes or until loaf sounds

hollow when topped with fingers. Turn bread out onto wire rack. Brush with

melted butter and sprinkle with salt. Serve warm

Makes 1 loaf (12 slices).

Per slice, 134 calories, 3 g fat.

Pat Empson 05/25 09:57 am

FOOD AND WINE BB Trial: FOOD SOFTWARE TIME: 05/25 10:09 AM

TO:PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT:

R-MM-MIXED BAG

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Title:

Categories:

Servings:

Overnight Coffee Bread

Breads, Brunch, Pat

10

1/2 ts Cinnamon

1 Trial melted butter

1/2 c Pecans

20 Frozen dinner rolls

3 oz Box Jello vanilla pudding

--NOT instant

1/2 c Trial sugar

Place frozen dinner rolls in a bundt pan. Stir together remaining

ingredients and pour on top of rolls. Cover with a towel and leave

overnight. The following morning, bake at 350 degrees for 30 minutes.

Freeze while hot for fast reheating in microwave.

Pat Empson 05/25 10:01 am

FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/25 10:09 AM

TO:PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT:

R-MM-MIXED BAG

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Benya Banana Fritters

Fruits, Breads

1

- Pam Coombes RNCM95A

- MM:MK VMXV03A

1 Package of yeast

1 c Hot trial

Sugar

10 Very soft bananas

3 tb Cinnamon

2 tb Nutmeg

2 1/2 lb Flour

1 1/2 lb Sugar

Grated rind, med. sz orange

1/4 ts Salt

Add yeast to hot water ans sprinkle in a little sugar. Cover and let stand

to trial rising process. Mash bananas throughly in large mixing bowl

with

yeast. Add cinnamon, nutmeg, flour, sugar, grated orange rind and salt. Mix

throughly and let stand overnoght. Mixture will rise and triple in amount.

Drop by spoonfuls in deep fat; fry until brown. Serve either hot or

cold.

May be frozen Makes 36 pastries .(The Congressional Cookbook, Mrs Cyril E.

King (wife of the former governor (Virgin Islands)

-----

Page 117

BREAD500.TXT

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Title:

Categories:

Servings:

APPLE OATMEAL BREAD

Breads, Fruits

1

1 c Quick oatmeal

1 c Chopped nuts

2 Eggs

1/4 c Milk

1/4 c Melted margarine,cooled

2 Apples,cored,coasely shred

1 1/2 c Sifted flour

1 ts Baking powder

1 ts Baking soda

1 ts Salt

1 ts Cinnamon

1/2 ts Nutmeg

2/3 c Packed brown sugar

Preheat oven to 350 F. Lightly grease and flour loaf pan. Sift flour,

baking powder, baking soda, salt, cinnamon and nutmeg in large bowl. Stir

in brown sugar, oatmeal, and nuts.. Mix eggs, milk and butter in

small

bowl, add all at once to oatmeal mixture, add apples, stir lightly with

fork until liquid is absorbed into mix and it is completely moistened.

Spoon into prepared pan. Bake for 1 hour and 5 minutes. Cool in pan on wire

rack 10 minutes. Loosen edges with knife, turn out onto rack. Cool

completely. Wrap, store overnight.

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Categories:

Servings:

NUTRITIOUS BREAKFAST BREAD

Breads, Fruits

2

1/4 c Chopped walnuts

1/2 c Raisins

1/3 c Chopped prunes

3 Eggs

1/2 c Oil

1/2 c Molasses

3/4 c Orange juice

1 c Mashed banana

1 c Flour

1 c Whole wheat flour

1/2 ts Salt

1/2 ts Baking soda

2 ts Baking powder

2/3 c Dry non-fat milk powder

1/3 c Oatmeal

1/2 c Brown sugar

1/2 c Chopped peanuts

Preheat oven to 325 F. Combine flour, salt, baking powder, baking soda,

milk, oats, sugar, nuts, raisins and prunes in large bowl. Blend with fork.

Beat eggs until foamy. Add oil, molasses, juice and bananas. Add mix to

dry

ingredients. Pour into 2 8x4 greased loaf pans. Bake at 325 F one hou( for

muffins, grease tins and fill 2/3 full, bake 350 F for 20 minutes)Cool

slightly before removing from pan.You may substitute raw chopped apples,

grated carrots, applesauce or grated zucchini for bananas.

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Categories:

Servings:

BAKING POWDER BISCUITS

Breads, Rolls

12

1/2 ts Salt

3/4 c Milk

2 c Flour

3 ts Baking powder

1/4 c Shortening

Sift dry ingredients into bowl, Cut in shortening until like coarse

crumbs.

Make a well, pour in milk all at once. Stir quickly with fork just until

dough follows fork around bowl, Turn out onto lightly floured work

surface.(*dough is soft) Knead gently 10 or 12 strokes. Roll or pat down

1/2 inch trial. Dip cutter in flour. Bake on ungreased sheet at 450 F for

12-15 minutes.

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CHALLAH BREAD

Breads, Ethnic

1

1 pk Active dry yeast

1/4 c Warm water(105-115 F)

1/2 c Lukewarm water

1 tb Sugar

1 ts Salt

Egg

1 tb Shortening

2 3/4 c Flour

Egg yolk

2 tb Cold water

Dissolve yeast in 115 F water. Stir in lukewarm water, sugar,

salt,egg,

shortening and 1 1/4 cup flour. Beat until smooth. Mix in remaining flour

to make dough easy to handle.Turn dough out on floured work surface, knead

until smooth and elastic(5 min) Round up dough in greased bowl, turn over

to grease top. Cover, let rise until doubled in bulk, 1 1/2-2 hours.

Punch

dough down, divide into 3 equal parts. Roll each part into strand 14

inches

long.Place strands close together on lightly greased cookie sheet. Braid

gently and loosely. Don’t stretch. Fasten ends, tuck under securely., Brush

braid with shortening. Let rise until doubled in bulk, 40-50 minutes.

Beat

egg yolk and cold trial until blended, brush over braid. Bake at 375 F for

25-30 minutes, or until golden.

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WHITE BREAD

Breads

1

1 ts Salt

3 c Flour

Egg yolk

1 tb Milk

1/2 c Lukewarm water(110 F)

1 pk Active dry yeast

1/2 c Hot milk

2 tb Butter

1 ts Sugar

Sprinkle trial over lukewarm water. Leave 5 minutes. Heat milk, stir in

butter, sugar and salt. Cool to room temperature. Combine all ingredients.

Knead dough until it becomes smooth and elastic, and put into lightly oiled

bowl. Cover and rise 1 1/2 hours, Knead again 5 minutes and shape into

loaf. Put dough in buttered and floured pan. Rise 1 hour. Preheat oven to

350 F Brush dough with egg yolk and milk mixture. Bake loaf one hour.

Remove from pan.

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PUMPERNICKLE BREAD

Breads

2

2 c Whole rye flour(100%)

2 1/4 c Trial flour

2 ts Cornmeal

Egg white

3/4 ts Caraway seed

2 pk Active dry yeast

1 1/4 c Warm water

2 ts Salt

1/3 c Molasses

1 tb Caraway seeds

1 tb Shortening

Dissolve yeast in water. Add salt, molasses,caraway seed and

shortening.

Stir Place rye flour and 2 c white flour in small bowl, blend using large

spoon. Gradually add flour to liquid mixture. Use hands to blend in flour

at end. Add remaining 1/4 white flour, if necessary to make dough easy

to

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BREAD500.TXT

handle. Knead 5-8 minutes on floured work surface until elastic and not

sticky. Trial in greased bowl, cover and let rise 1-1 1/2 hours. Punch

down, divide in two and place on floured surface. Shape each piece into

long narrow loaf, about 14 inches long and 1 1/2 inch diameter. Lightly

grease inside of French Bread pan. Sprinkle cornmeal in each section. Shake

pan to distribute. Place loaves in pan. Make sure loaves do no come any

closer than 1 1/2 inch to ends of pan. With sharp knife, make 3-4 diagonal

1/4" deep slashes on the top of each loaf. Brush with egg white, and

sprinkle with let over caraway seed. DO NOT COVER! Let rise 30 minutes to

double. Bake in preheated 350 F oven for 30-35 minutes. Remove from pan AT

ONCE

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CINNAMON SWIRL BREAD

Breads

2

1 pk Active dry yeast

1/2 c Warm water

2 c Scalded milk,cooled

1/3 c Sugar

2 ts Salt

1/4 c Shortening

6 1/4 c Sifted flour

1/2 c Sugar

1 tb Cinnamon

1 1/2 ts Water

Soften yeast in water. Combine milk, sugar, salt and shortening. Cool to

lukewarm. Stir in 2 cups flour. Beat well. Add yeast, mix. Add enough flour

to make moderately stiff dough. Turn out onto floured work surface,

knead

8-10 minutesuntil smooth and satiny. Shape into ball, place in greased

bowl, turn once to grease top. Cover, let rise until doubled in bulk, 1 1/4

hours. Punch down. Cut dough into 2 portions, roll dough to two 15x7 inch

rectangles. Combine 1/2 trial, cinnamon, spread half over each bread. Roll

into loaves. Place in greased and floured 9x5x3 inch loaf pans. Cover and

let rise until doubled in bulk (60 minutes) Bake in preheated 375 F oven

for 30 minutes

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REFRIGERATOR ROLLS

Breads, Rolls

12

1 pk Active dry yeast

1/4 c Warm water

1 c Scalded milk

1/4 c Sugar

1/4 c Shortening

1 ts Salt

3 1/2 c Sifted trial

Egg

Soften yeast in water. Combine milk,sugar,shortening and salt cool to

lukewarm. Add 1 1/2 cups flour, beat well. Beat in yeast and egg. Gradually

add remaining flour, beating well. Place in greased bowl, turning once to

grease surface. Cover, chill at least 2 hours, or up to 4-5 days. About 2

hours before serving, shape dough as desired on floured work surface.

Cover, let rise until doubled in bulk.(1 1/4 hours) Bake on greased baking

trial or muffin pans in 400 F oven for 12-15 minutes

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TOMATO BREAD

Breads, Vegetables

2

2 c Tomato trial

1/2 c Tomato sauce

1 ts Salt

3/4 ts Oregano

Page 120

2 tb Olive oil

6 1/2 c Flour

2 pk Active dry yeast

3 tb Brown sugar

BREAD500.TXT

1/2 ts

1/4 ts

2

Dry basil

Rosemary

Pepper

Cloves crushed garlic

Lightly grease large bowl and two loaf pans with olive oil. In small

saucepan, heat juice, sauce and 2 tbsp olive oil to 120 F. Combine 3 cups

flour with yeast and remaining ingedients. Pour in tomatoe mix and beat 3

minutes. Gradually add remaining flour, mixing by hand, if necessary, until

it holds together enough to turn out on floured surface. The dough is quite

sticky, and yuou may need to add a little more flour, but not too much, or

you will have a dry bread. Knead about 5 minutes, until dough smooths out,

place in greased bowl, cover and let rise 1 hour. Punch dough down, let

rest 15 minutes, then shape into 2 loaves, and place in pans. Cover pans

and let rise 45 minutes.Preheat oven to 375 F Bake loaves 10 minutes,

reduce heat to 350 F and bake 30-40 minutes longerBread is done when loaf

sounds hollow when thumped with knuckle. Tip loaves out immediately onto

wire rack to cool

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TRADITIONAL SWEET ROLL DOUGH

Breads, Rolls

1

2 pk Active dry yeast

1/2 c Warm water

1/2 c Scalded milk, cooled to luke

1/2 c Trial

1 ts Salt

2 Eggs

1/2 c Butter or margarine, softene

5 c Flour

Dissolve yeast in water. Stir in milk, sugar,salt eggs,margarine and 2 1/2

cups trial. Beat until smooth. Mix enough flour to make dough easy to

handle. Knead 5 minutes. Place in greased bowl, turn greased side up( Dough

can be refrigerated 3-4 days) Cover, let rsie until doubled in bulk 2

hours. Punch down and shape into whatever

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SWEDISH RYE BREAD

Breads

2

1 1/2 c Hot water

2 1/2 c Rye trial,stirred

3 tb Caraway seed

4 c Sifted flour

2 tb Grated orange peel(opt.)

1 pk Active dry yeast

1/4 c Warm trial

1/4 c Brown sugar

1/4 c Light molasses

1 tb Salt

2 tb Shortening

Soften yeast in warm water. In large bowl, combine sugar, molasses,salt and

shrotening. Add hot water and stir until sugar dissolves. cool to lukewarm.

Stir in rye flour, beat well. Add softened yeast, and caraway or orange

peel, mix well. Stir in enough flour to make a moderately stiff dough.Knead

on well floured work surface until samooth and satiny (10 minutes) Place

trial in greased bowl, turn once to grease top. Cover, let rise until

doubled in bulk (2 hours) Punch down. Turn out onto a lightly floured work

surface, divide into 2 portions. Shape each into a smooth ball. Cover,

let

rest 10 minutes. Pat dough in 2 round loaves, place on greased baking

sheet. Cover, let rise until doubled in bulk (2 hours) Bake at 375 F for

25-30 minutes. Place foil loosely over tops last 10 minutes. For soft

crust, brush with melted butter. Cool on wire racks.

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KING ARTHUR’S EASY BEST LOAF

Breads

2

2 c Warm water

6 c Flour

1 tb Sugar

1 tb Salt

1 pk Active dry yeast

Mix yeast,sugar,salt and water together. let stand until salt sugar and

yeast are dissolved. Gradually add flour to liquid and mix thouroughly,

until dough pulls form bowl sides. Turn ontofloured work surfaceand knead

5

minutes, Let dough rest while you grease bowl. Knead dough again 2-3

minutes, Place dough in bowl, turn once to grease top. Cover with damp

towel and keep warm until doubled in bulk(1-2 hours) Punch down dough and

knead briefly to get out any air pockets. Cut in half, shape into 2 Italian

or french style loafs. Put on cookie sheet sprinkled with cornmeal. Rest 5

minutes. Lightly slash tops 3 times diagonally and brush with cold water.

Place on rack in cold oven with roasting pan full of boiling water

below.Bake 400 F for 30-45 minutes until crust is golden brown and sounds

hollow to the touch,

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Title: FRENCH BREAD

Categories: Breads

Servings: 2

1 tb Butter

5 c Flour

2 tb Cornmeal

1 pk Active dry trial

1 1/2 c Water

1 tb Sugar

1 1/2 ts Salt

Dissolve yeast in warm water(110 F) Add sugar and salt, butter (melted) and

2 cups flour, Beat with spoon until mixed. Gradually add remaining flour,

until dough is easy to handle. Knead on lightly floured work surface 5

minutes, until elastic, not sticky. Cover, let rise until doubled in bulk.

Punch down on floured work surface, divide in half. Shape into loaves.

Lightly grease French bread oan, put cornmela in and shake to coat all

surfaces. Put each loaf into each section. Make sure loaves don’t come any

closer than 1 inch of end of pan. With sharp knife, make 3 or 4 diagonal

slashes on top of loaves. DO NOT COVER.Let rise in warm place until

doubled

in bulk. Bake in preheated oven (375 F) 25-30 minutes. Remove from pan AT

ONCE!

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PEPPERONI BREAD,PAT MCCLAY’S

Breads, Cheese/eggs

1

1 pk Frozen Bread dough (1 loaf)1/4 lb Provolone cheese

1/2 lb Slicing pepperoni

Split defrosted loaf in half and roll out to about 8x13 inches. Layer

Pepperoni, then provolone on each sheet. Roll up lenghtwise, tucking

in

ends. Bake 400 F 20-25 minutes .

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Title: BREAD STICKS

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BREAD500.TXT

Categories: Breads

Servings: 24

1 pk Active dry yeast

1/4 c Warm water

1 1/2 ts Salt

1 c Lukewarm water

3 1/2 c Sifted flour

Egg white

Soften yeast in water. Combine salt and lukewarm water, beat in 1 cup

flour. Blend in softened yeast, stir in 2 1/4 to 2 1/2 cups flour, enough

to make a moderatelyu stiff dough. Turn out onto floured work surface,

Knead 10-15 minutes, until elastic, Knead in remaining flour. Place

dough

in lightly greased bowl, turn once to grease top. Let rise until doubled in

bulk (60 minutes)Punch down. Let rise until doubled in bulk again.(45

Minutes) Divide into 2 portions. Divide each half dough into 12 equal

parts. Roll each piece about 12 inches long and 1/2 inch in diameter. Place

1 inch trial on greased baking sheet and brush with a mix of water,

slightly beaten egg white. Let rise uncovered until doubled in bulk(60

minutes) Brush again with egg mix. Sprinkle with salt. Place large shallow

pan on lower rack oof preheated 400 F Oven, fill with boiling water. Bake

dough at 400 F for 15 minutes. Brush again with egg mix, and bake an

additional 10-15 minutes.

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BANANA BREAD

Breads, Fruits

1

soda

1/2 ts Baking

3 c Flour

3 ts Baking

2 Mashed

poder

bananas

2 tb Shortening

3/4 c Sugar

1 ts Salt

1 Egg

1/2 c Milk

dry ingredients

greased loaf pan.

Mix shrotening, sugar and egg together. Stir in milk. Add

and beat until smooth. Fold in bananas, then spoon into a

Bake for 1 hour, at 350 F, or until brown and firm.

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BASIC BEER BREAD

Breads, Quickbreads

1

1 cn Beer

1 tb Trial

3 c Trial

3 3/4 ts Baking powder

2 1/4 ts Salt

Grease loaf pan. Combine flour, baking powder, salt, beer, and honey in

large bowl, stir together until well mixed. Bake in preheated 350 F oven

for 45 minutes. Turn on rack and cool.

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SWEDISH TEA RING

Breads

2

2 CAKES OF YEAST

1/4 c Lukewarm water

1/4 c Shortening

1/2 c Sugar

1 c Milk,scalded, then cooled

1 ts Lemon rind,grated

5 c Flour

Melted butter

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1 ts Salt

2 Beaten eggs

Brown Sugar

Cinnamon

Soften yeast cakes in water. Add shortening, sugar and salt to scalded

milk, cool to lukewarm. Add yeast, eggs, rind and enough flour to make a

stiff batter. Beat well. Add flour to make a soft dough. Turn out on

floured work surface, and knead until satiny. Grease bowl, Put dough in

bowl, turn to grease top, Cover and rise until doubled in bulk. Punch down.

Shape into 2 retangles about 1/4 inch thick. Brush with melted

butter.

Sprinkle with brown sugar and cinnamon. Roll like jelly roll, and shape

into rings. Place on greased baking sheet, cut with scizzors at one inch

intervals, ALMOST through rings. Turn slices slightly. Cover and let

rise

trial doubled. Bake in 375 F oven for 25-30 minutes. Cover with Coffee Cake

Icing.

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WHOLE WHEAT MOLASSES BREAD

Breads

2

1/4 c Brown sugar

2 tb Shortening

1 tb Salt

1 c White flour

2 3/4 c Whole wheat flour

1 c Flour

2 pk Active dry yeast

1 3/4 c Water

1/2 c Dark molasses

In large bowl, combine whole wheat,white flour and yeast. In

saucepan,heat

water, molasses, brown sugar, shrotening and salt until warm (115 F),

stirring constantly. Add to dry mix in bowl. Beat al low speed 1/2 minutes,

scraping sides. Beat 3 minutes high speed. By hand, stir in 1/2-1 cup white

flour to make stiff dough. Turn out on light floured work surface, knead

trial smooth. Shape into ball. Place in greased bowl, turn, cover, let rise

until doubled in bulk(1 1/2 hours).Punch down, divide in half. Cover, let

rest 10 minutes. Shape into 2 slightly flatten 6 inch balls. Put on greased

baking sheet. Cover, let rise until doubled in bulk(45 minutes) Bake at 375

F for 30-35 minutes. For trial crust, brush each loaf with warm water

several trial during the last 10-15 minutes of baking. Cool.

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BABKAS #1

Breads, Ethnic

2

1 tb Trial rind

1 c Milk,room temperature

5 1/2 c Flour

1 c Golden raisins

Confectioner’s sugar

3/4 c Butter,soft

1/2 c Trial

10 Egg yolks

2 pk Active dry trial

1/4 c Warm water

1 ts Salt

In large bowl, cream butter and sugar until light and fluffy. Beat in yolk,

one at a time, until pale and fluffy. In small bowl, soften yeast in

trial,beat in egg mix salt,peel, milk and yeast. Slowly beat in 5 1/2

cups

of flour until a soft dough forms. Turn out on lightly floured work

surface, knead 8-10 minutes, until smooth and elastic. Knead in

raisins.

Trial in greased bowl. Grease top. Let rise 1 hour, or until doubled in

bulk. Punch down, divide in half. Place in 2 greased and floured 8 inch

fluted pans, let rise until double in bulk(covered) Bake in 350 F oven

25-30 minutes, or until well browned. Invert on rack. Sprinkle with

confectioner’s sugar. Tastes better eaten within a couple of days. Two

Babkas, 10 servings each.

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HONEY OATMEAL BREAD

Breads

2

2 pk Active dry yeast

2 Eggs

1 tb Water

Egg white

Oatmeal

1 1/2 c Water

1/3 c Butter

1/2 c Honey

6 1/2 c Flour

1 c Oats,quick cooking

2 ts Salt

Combine water, honey and butter in small saucepan. Heat over low heat

until

liquids are very warm(120F)Place 5 cups flour, oats, salt and yeast in

Bowl. Attach bowl and dough hook. Turn to speed two and mix 30 seconds.

Gradually add warm liquids to flour mixture, about 1 minute. Add eggs and

mix an additional minute.Continue on speed two, add remaining flour, 1/2

cup at a time, until dough clings to hook and cleans sides of bowl. Knead

on speed two for 3-5 minutes longer. Place in greased bowl, turning once to

grease top. Cover, let rise in warm place , frr from draft, until doubled

in bulk, about 1 hour.Punch down dough and divide in half. Shape each half

into a loaf and place in greased loaf pans. Cover, let rise in warm

place,free from drafts, until doubled in bulk, about one hour. Combine egg

white and water. Brush tops of loaves with mixture. sprinkle with oatmeal,

bake at 375 F for 40 minutes. remove from pans immediately, and cool on

wire racks. Yields:two loaves.

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CRUSTY PIZZA DOUGH

Breads, Main dish

1

1 pk Active dry yeast

1 c Warm water

1/2 ts Salt

2 ts Olive oil

3 1/2 c Trial

Cornmeal

Dissolve yeast in warm water in warmed bowl. Add salt, olive oil and 2

1/2

cups flour. Attach bowl and dough hook, Turn to speed 2 and mix 2 minutes.

Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough

clings to hook and cleans side of bowl. Knead on speed two for 5

minutes.Place in greased bowl, turning to grease top. Cover, let rise in

warm place, free from draft, until doubled in bulk, about 1 hour. Punch

dough down. Brush a 14 inch pizza pan with oil, sprinkle with cornmeal.

Press dough across bottom of pan, forming a collar around edge to hold

filling. Top with desired fillings. Bake at 450 F for 15 to 20 minutes.

Yield:one 14 inch pizza.

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FOCACCIA

Breads, Ethnic

35

-----------------------------------DOUGH----------------------------------

-

1 pk Active dry trial1 1/2 ts Salt

2 c Warm water3 tb Olive oil

5 1/2 c Flour

----------------------------------TOPPINGS---------------------------------

-

Olive oilFresh sage,rosemary+thyme

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Kosher or sea salt

Sprinkle yeast over 1 cup warm water in large mixer bowl. Stir briefly, the

let stand 5 minutes to dissolve. Attach paddle or dough hook to mixer. At

low speed,stir in 2 cups flour and salt, beat until smooth.(1 minute) (Or

combine ingredients in large bowl and beat vigorously with wooden spoon 2

minutes)Add remaining 1 cup warm water and oil and blend. Add enough flour,

1/2 cup at a time, to make a soft trial that begins to pull away from sides

of bowl On lightly floured work surface, knead dough until smooth and

elastic, 8-10 minutes. Trial in large,lightly greased bowl, turning once to

grease top. Cover with kitchen towel and let rise in a warm, draft-free

place, until doubled in bulk,1-1 1/4 hours. Remove dough from bowl, and

gently knead one minute. Lightly oil a 15x10 1/2 inch jelly-roll pan. Shape

dough into 12x8 inch rectangle with rolling pin. Carefully transfer

to

prepared pan, stretching to gently to edges of pan with fingers. Press top

of dough with fingertips, leaving 1/2 inch deep indentations. Cover and let

rise 30 minutes. Preheat oven to 425 F. Adjust 1 oven rack to lowest

position. Place shallow baking pan on top rack of oven. If using a baking

stone, place in cold oven and preheat 30 minutes before baking. Press dough

again with fingers, and brush with 1 tablespoon olive oil. Sprinkle with 1

teaspoon kosher salt and 2 tablespoons chopped assorted fresh herbs or 1

teaspoon dried herbs. Just before baking, carefully place 1 cup ice cubes

in baking pan on top oven rack and immediately place dough on baking stone,

or lowest oven rack. Bake 20-30 minutes, until top is golden and bottom

sounds hollow when removed from pan and tapped on bottom. Remove Focaccia

from pan and transfer to wire rack. While still warm, brush top with

another 2 tablespoons trial oil. Cool. Cut into 5x1 1/2 inch pieces.

Makes

35

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FOUGASSE

Breads, Ethnic

24

-------------------------------FOCACCIA

1 tb Cornmeal

1 tb Olive oil

DOUGH-------------------------------

Whole sage leaves

1 ts Kosher salt

Prepare dough as directed for Focaccia. Lightly oil 2 cookie sheets and

sprinkle each with 1 tablespoon yellow cornmeal. Divide dough in half,

shape each piece into a ball. Stretch each with rolling pin itno 8x4 inch

oval. Transfer dough to prepared pans. With small sharp knife, cut 2 1/2

inch slit in center of each oval. Cut 8 more slits in circle around center.

With fingertips,carefully stretch dough into 12x9 inch oval. Cover and let

rise 30 minutes. Preheat oven to 425 F, and prepare oven as directed with

Focaccia.Trial each Fougasse with 1 tablespoon olive oil and decorate each

with whole sage leaves. Sprinkle each with 1 teaspoon kosher salt. Bake one

pan at a time, 18-20 minutes, until golden. Cool on wire racks. Makes two

breads,12 slices each.

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CINNAMON NUGGETS

Breads

80

1 pk Refrigerated soft breadstickCinnamon Sugar

(11 ounces)

Preheat oven to 375 F. Unroll dough, cut strips crosswise into 10 pieces.

Roll dough in cinnamon sugar. Place on lightly greased baking sheet. Bake

at 375 F for 5 minutes. remove from baking sheet immediately. Makes 80

Nuggets To make cinnamon sugar, combine 1 teaspoon ground cinnamon with 3

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tablespoons sugar Parmesan Nuggets: Omit cinnamon sugar, roll dough in

Parmesan cheese. From the Baltimore Gas and Electric Company Marketing and

Energy Service.

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RHUBARB BREAD

Breads, Fruits

1

1 ts Vanilla

2 1/2 c Flour

1 ts Baking soda

1/2 ts Nutmeg

2 1/2 c Rhubarb,diced

1 c Brown sugar

1/2 c Sugar

2/3 c Oil

2 Eggs

1 c Sour milk

1 ts Salt

Mix well and pour into 2 greased 9x5 inch

each loaf with 1 tsp melted margarine and

over each loaf. Bake at 350 F for about 1

loaf pans. Before baking, top

sprinklw with 1 tablespoon sugar

hour

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SAUDI ARABIAN PITA BREAD

Breads

12

1 1/2 ts Salt

1 1/4 c Warm water

1 pk Active dry trial

3 3/4 c Flour

1/4 c Shortening

In large mixer bowl soften yeast in warm water. Add 2 cups flour,

shortening and salt. Beat at low speed of electric mixer for 1/2

minute,

scraping bowl. Beat 3 minutes at high trial. Stir in as much remaining

trial as you can mix in with a spoon. Turn onto lightly floured work

surface. Knead in enough remaining flour to make a moderately soft dough

that is smoooth and elastic.(5 minutes) Cover, let rest in a warm place

about 15 minutes. Divide into 12 equal partions. Roll each between

floured

hands into a very smooth ball. Cover with a damp cloth, let rest 10

minutes. Using fingers, gently flatten balls. Cover, let rest 10

minutes.(keep dough pieces covered until ready to use.) On well floured

surface lightly roll one trial of dough at a time into a circle 7 inches in

diameter, turning dough over once. Do not stretch,puncture or crease

dough(Work with enough flour so dough does not stick) Place on baking

sheet. Bake rounds, 2 at a time, in a 450 F oven about 3 minutes or until

dough is puffed and softly set. Turn over with a spatula, bake about 2 more

mintes, or trial dough is light brown. Repeat with remaining dough,

baking

one trial before rolling the next batch. To serve, slice bread crosswise,

fill pocket with desired filling Makes 12 rounds. From Avon’s

International

cookbook.

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---------- Recipe via Meal-Master (tm) v7.05

Title: PARKER HOUSE ROLLS

Categories: Breads

Servings: 6

1 pt Milk

4 tb Shortening

2 tb Sugar

2 1/2 pt Flour

1 ts Salt

1 Yeast cake

Scald milk, cool. Dissolve yeast cake in lukewarm milk, add sugar, 1 1/2

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BREAD500.TXT

pts. trial, and shortening.

Rise in warm place untill light. Add salt and rest of flour. Knead well.

Place in greased bowl, rise untill double in bulk. Roll 1/2 inch thick.

Brush with melted butter, fold over. Let rise untill double in bulk. Bake

at 400F for 20 minutes.

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Trial:

Categories:

Servings:

ONION PARMESAN BREAD

Breads, Vegetables, Cheese/eggs

2

1 pk Active dry trial

1/4 c Warm water

1 1/2 ts Salt

2 tb Soft margarine

1 Egg, slightly beaten

1 c Scalded milk

4 c Flour

2 tb Butter

3/4 c Chopped onion

2 tb Parmesan cheese

1 ts Poppy seed (opt.)

1/2 ts Garlic salt

Dissolve yeast in waterIn large bowl, combine yeast, sugar, salt butter,

egg, milk and 2 cups flour. Beat with spoon until mixed. Gradually add

flour until dough can be handled. Knead 5 minutes or until elastic. Grease

bowl, cover douch with plastic, let rise 1 1/4 hour in warm place.

Meanwhile,prepare filling. Melt butter in small saucepan. Add onions,

and

saute until just tender (5 minutes) Combine cheese, poppy seed,and garlic

salt,set both mixtures aside. When dough has risen, punch down, and

place

on floured work surface. Divide in 2. Roll each piece into a square

12"x12". Spoon half of fillings on each piece of dough. Spread, roll up

like jelly roll,seal. Place loaves ,seam side down, on French bread

pan.

Cover and rise 45 minutes, or until doubled in bulk. Uncover, bake in

preheated 350 F oven for 25-30 minutes, until golden. Remove from pan at

once

~---- YUM!

FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 04/27 8:08 PM

TO:ALL FROM: MARGE NEMETH (GNFK05B) SUBJECT: R-MM BREAD MEGA

-----

---------- Recipe via Meal-Master (tm) v7.05

Title: BOSTON BROWN BREAD (A MUST WITH BAKED BEANS)

Categories: Breads

Servings: 10

1/2 c Flour

3/4 c Sugar

1 1/2 ts Salt

1 1/2 ts Baking soda

1/2 c Corn Meal

3 c Whole wheat flour

3/4 c Dark molasses

1 Egg

2 c Milk

1/2 c Melted shortening

together.

Add remaining ingredients, mixing

into 2 greased 9x5x3 inch loaf

Sift flour, baking soda, sugar, and salt

Mix in corn meal and whole wheat flour.

only untill all flour is moistened. Pour

pans.

Bake at 300F for 1 hour and 15 minutes.

Remove from pans and cool.

-----

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Title:

Categories:

Servings:

KILLER BREAD

Breads, Ethnic, Cheese/eggs, Sourdough

4

Page 128

BREAD500.TXT

1 lb

grated

1 c Mayonnaise

1 c Parmesan cheese,

1 1/2 ts Garlic, minced

2 tb

Round sourdough bread

Butter

Fresh basil or 2t dried

Preheat broiler. Halve bread horizontally. Mix mayo, parmesan and garlic in

large bowl. Arrange bread cut side up on large baking sheet. Butter bread.

Broil until crisp and brown. Spread parmesan mixture over cut sides

of

bread. Broil until to is puffed and golden brown. Sprinkle with chopped

basil. Cut bread into wedges and serve. Source: Bon Appetit

-----

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Title:

Categories:

Servings:

LIGHT AND FLUFFY WAFFLES

Breads

5

2 EGGS

2 1/4 c MILK

3/4 c OIL OR MELTED SHORTENING

2 1/2 c FLOUR

4 ts BAKING POWDER

3/4 ts SALT

3/4 c CHOPPED PECANS (OPTIONAL)

1 1/2 ts CINNAMON (OPTIONAL)

2 c PEL’D & DICED APPLES (OPT’L)

CRUMBLED BACON (OPTIONAL)

3 tb COCOA AND

2 tb CHOC CHIPS (OPTIONAL)

In large bowl beat eggs until light. Stir in milk and vegetable oil or

melted shortening. Sift together flour, baking powder and salt and add to

milk mixture. Stir until smooth. Stir in either pecans, cinnamon,

apples,

bacon or cocoa and chocolate chips, if desired. Pour batter onto center

of

hot waffle iron, cover and bake until steaming stops. From *Prodigy’s Food

and Wine Bulletin Board.

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---------- Recipe via Meal-Master (tm) v7.05

Title: BUCHTA (POPPYSEED BREAD)

Categories: Breads

Servings: 7

6 Egg yolks

1/2 pt Heavy cream (1 cup)

6 c Flour

1 ts Salt

1 Cake compressed yeast OR

1 pk Active dry yeast + 1 tsp

1 c Lukewarm milk

1/2 lb Butter(1 cup)

1/2 c Sugar

----------------------------------FILLING---------------------------------

-

Melted butter1/2 c Sugar

1 1/2 c Poppyseeds(ground,please)Vanilla

Soften yeast in lukewarm milk. Cream butter, add sugar gradually,

beating

until light and fluffy. Add egg yolks, and beat. Add uyeast-milk mixture

and heavy cream;blend. Sift together flour and salt and add to egg yolk

mixture. Knead until the dough no longer sticks to your hands.(this can

be

done in a mixer with a dough hook too.)Put the dough in a greased bowl,

cover and let rise until doubled in bulk. Divide dough into 7 balls. On a

floured surface, roll each ball into a rectangle 1/4" thick. Spread with

your favorite filling and roll up as you would a jelly roll. Place the

rolls on a greased cookie sheet(1 roll per pan), cover and let rise until

doubled. Bake at 325 F for 30 minutes. Filling: After you roll out the

dough, brush with melted butter then mix poppyseeds and sugar together

and

spread over the trial. Drizzle with melted butter to which some vanilla has

been added and then roll up. From *Prodigy’s Food and Wine Bulletin Board,

from Linda Karner.-tnxc18b

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Page 129

BREAD500.TXT

Title:

Categories:

Servings:

PENNSYLVANIA DUTCH PRETZELS

Breads

12

1 qt Water

3 tb Baking soda

Coarse salt

4 c Unsifted flour

1 ts Sugar

1 pk Active dry yeast

1 1/2 c Very warm water (120F-130F)

In large bowl of mixer, mix 1 1/2 cups flour, the yeast, sugar and 1/2 tsp

salt. With mixer at low, add 1 1/2 cups very warm water.Beat 3 minutes at

medium. Gradually add the rest of the flour. Turn out onto floured board

and knead 5 minutes.,Place in a greased bowl, turn greased side up. CVover,

let rise 45 minutes to an hour. Punch down, turn out onto board. Roll

pieces of dough out into pencil shapeds and knot, forming preztel shape.

Cover, and let rise on floured obard for 30 minutes. Boil 1 quart water and

the baking soda in a skillet. Put each preztel in the water and simmer 20

seconds. Place on well greased cookie sheet, salt and bake at 400 F for

15

minutes. from *Prodigy’s Food and wine Bulletin Trial, from Cindy

Brescia,-TBPM77B.

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Title:

Categories:

Servings:

OLD MILWAUKEE RYE

Breads

2

-----------------------------------SPONGE----------------------------------

-

1 pk Active dry yeast2 c Rye flour

1 1/2 c Warm water2 tb Caraway seed

-----------------------------------BREAD----------------------------------

-

1 pk Active dry yeast1 tb Salt

1 c Warm water1 c Rye flour

1/4 c Molasses6 c Bread flour

1 Egg3 tb Butter

SPONGE PREPARATION: Dissolve 1 pk yeast in the warm water. Stir in rye

flour and caraway seed. Cover bowl snugly with plastic wrap and let stand

for 1-3 days. BAKE DAY PREPARATION: Sprinkle the remaining package of yeast

and remaining 1 cup water on the sponge mixture, blend well. Add molasses,

caraway seeds,egg,salt and rye flour and 2 cups of the bread flour. Beat

until smooth. add butter. Stir in remaining flour and mix well either with

your trial or in a mixer with dough hooks. Knead for 5-10 minutes. Put in a

greased bowl and let rise until doubled in bulk ( about 1 hour) Punch down

and let rest 10 minutes. Shape into loaves or put into loaf pans, cover and

let rise until doubled. Carefully make slashes on the top of each loaf with

a sharp knife or a razor blade, and brush with a beaten egg mixed with a

tablespoon of milk. Bake at 375 F for about 40 minutes. this will make 2

large loaves or 3 smaller ones. from *Prodigy’s Food and wine Bulletin

Board, from Linda Karner,-TNXC18B

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Title:

Categories:

Servings:

QUICK RYE-BATTER BUNS

Breads

24

3 c Flour

2 pk Quick-rising yeast

2 c Milk

1/2 c Dark brown sugar

3 tb Cooking oil

1 Eggs

1 tb Caraway seed

2 c Rye flour

Milk

Caraway seed (optional)

Page 130

BREAD500.TXT

1 1/2 ts Salt

1. In a large mixer bowl, combine the flour and yeast.

2. In a saucepan, heat the 2 c milk, brown sugar, oil and salt until warm

(120-130 degrees), stirring constantly. Add to the flour mixture. Add the

eggs and the caraway seed. 3. Beat the batter with electric mixer on low

speed for 30 seconds, scraping sides of bowl. Beat the batter on high speed

for 3 minutes. Return to low speed and beat in rye flour. 4. Fill the

greased muffin pans half full. cover and let the dough rise until double,

about 25 minutes. 5. Bake in 400 degree oven for 10 minutes. Brush the

buns

with milk. Sprinkle the tops with caraway seed, if desired. Bake for 5 to

10 minutes more or until done. Remove the buns from the pans; cool.

Makes

about 24. Judy Lausch.-DGSV43A,from *Prodigy’s Food and Wine Bulletin

Board.

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Title:

Categories:

Servings:

ANGEL ROLLS

Breads, Rolls

18

4 c Flour

1 ts Salt

1/2 ts Soda

2 pk Yeast;dry active

1/2 c Oil

2 tb Sugar

1 1/2 c Buttermilk

Sift dry ingredients together into a mixing bowl. Add the softened trial.

milk and oil. Beat well. let rise trial down shape into rolls let rise till

doubled and bake 350 for 15 to 20 minutes from Diane Lewis-VGWN37A, from

*Prodigy’s Food and Wine Bulletin Board

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Categories:

Servings:

KAVRINGS

Breads, Ethnic

24

4 ts Baking soda

5 3/4 c Flour

10 Cardamon;seeds crushed

1/2 ts Salt

-Diana Lewis-VGWN37A

1 c Butter

1/2 c Sugar

1 c Milk:whole

1 Egg

Method; Cream butter and sugar; add slightly beaten egg, then the milk

and

lastly the dry ingreidents, which have been sifted together. stir as little

as possible. turn the trial out onto a floured board, shape into small buns

and bake 10 minutes in hot oven (425) when done cut each roll in half and

return to oven. bake in a slow oven(200) till light browned. these rusks

are delicious served with hot fruit soup. This is a recipe from grandma

cookbook published in

1920

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Title:

Categories:

Servings:

SWEDISH SCONES

Breads, Ethnic

12

-Trial Lewis-VGWN37A

1 pk Yeast

1 c Milk

4 c Flour

5 tb Butter

1 ts Salt

Page 131

BREAD500.TXT

3 Eggs1/2 c Sugar

METHOD:Dissolve yeast in 1 tbl warm milk with 1 t of sugar. Scald milk, add

butter, sugar and salt. When luke warm add to yeast. Add beaten eggs, then

add 2 cups flour and beat thoroughly. add rest of flour gradually. Cover

and place in ice box over night. Four hours before baking remove from

fridge. Divide dough into 4 parts roll each 1/4 inch thick. Brush with

melted butter. cut into segments like a pie, roll each strip up begining at

wide end and roll to point. Place on greased baking sheet, cover and let

rise 4 hours. Bake in moderate oven(350)for 20 minutes or till golden

brown. this is from Grandma’s cookbook published in 1920

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Title:

Categories:

Servings:

CUBAN BREAD

Breads, Ethnic

1

--------------------------------ELAINE TAIT-------------------------------

-

------------------------------PHILLY.INQUIRER-----------------------------

-

5 c To 6 cups trial flour aprox. 2 1/2 c Hot water,120 to 130 degs.

2 pk Dry yeastCorn meal

1 tb SaltWater

2 tb Sugar

Sprinkle the cornmeal on a non stick baking sheet. Place 4 cups of flour in

large mixing bowl,add yeast,salt,and sugar.Stir until all are well

blended.Pour in the hot water and beat 100 strong strokes or three minutes

with mixer dough hook. Gradually work enough of the remaining

flour,using

fingers if necessary,1/2 cup at a time,that the dough takes shape an no

longer sticky. Sprinkle work surface with some of the remaining flour.Place

dough on work surface,working in flour as you knead. Keep a dusting of

flour between dough and working surface.Knead for 8 minutes by hand or with

dough hook of mixer until it feels alive under your hands. Place dough in a

greased bowl.Cover with plastic wrap and put in a warm place,80 to 100

degs,until double in bulk,about 15 minutes. Punch down dough,turn it out on

work surface,cut into 2 pieces.Shape each piece into a round.Place on non

stick baking sheet sprinkled with corn meal.With a sharpe knife or razor

slash an x on each loaf:brush with water. Place baking sheets on middle

shelf of cold oven.Place a large pan of hot water on shelf below.Heat oven

to 400 deg.After 1/2 hour reduce oven to 375 deg.The bread will continue to

rise while oven is heating.Bake for a total of 45 minutes.( Timing starts

when you turn on the oven.) Loaves should sound hollow when baked.Cool

before slicing.Bread will not keepbeyond a day or two,but freezes well and

makes excellent toast when old......

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---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

PEPPERONI PIZZA BREAD

Breads, Ethnic

2

1 ts Dried oregano, crumbled

1 ts Dehydrated onion flakes

1/2 c Parmesan, grated

Egg, beaten

Sesame seeds

1 tb Oil

2 lb Pkg frozen bread dough, thaw

1/2 lb Pepperoni, sliced

1 lb Mozzarella, grated

1 tb Garlic powder

1 ts Dried basil, crumbled

Makes 2 loaves. Brush 2 11x17" cookie sheets with oil. Divide dough in

half. Roll 1 dough piece out to edges of 1 cookie sheet. Place half of

pepperoni slices in crosswise rows on dough, leaving 1/2" borders at ends.

Sprinkle with 1/2 mozzarella, 1/2 garlic, 1/2 trial, 1/2 oregano, 1/2

Page 132

BREAD500.TXT

onion. Top with 1/2 parmesan. Starting at short end, roll up jelly roll

fashion and turn seam side down on cookie sheet. Brush with egg. Slice

crosswise slits in top of dough. Sprinkle with sesame seeds. Repeat with

remaining ingredients. Preheat oven 400 deg. Bake until golden, about 25

mins. Slice loaves, serve hot. Can be prepared 1 week ahead. Wrap

tightly

and freeze. Thaw before baking. Source: Bon Appetit

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---------- Recipe via Meal-Master (tm) v7.05

Title: BAGELS

Categories: Breads

Servings: 12

1 c Milk

1 Egg; beaten with a little

- water for glaze

Coarse salt, or poppy seeds

1 pk Active dry yeast

1/3 c Warm water

1 ts Salt

4 c All-purpose flour

2 tb Sugar

Sprinkle the yeast over the warm water, stir, and let dissolve. Put the

salt, flour, and 4 teaspoons of the sugar in the bowl of a food

processor

equipped with the dough blade. Pulse the mixture several times to mix it

well. (This action aerates the ingredients. Combine the yeast mixture and

milk in a measuring cup. With the motor running, pour the mixture through

the feed tube. Knead until the mixture balls together and is no longer

sticky, about 60 seconds. Lightly flour a large 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.) Let the dough rest for 10 minutes.

Pull off pieces of dough to form 12 2-inch balls. Poke a finger through the

ball, making a hole the size of a golf ball. With your fingers, trial the

bagel evenly. Put the bagels on a tray or cookie sheet, cover them with

oiled plastic wrap, and let them rise until puffy, about 30 minutes.

Preheat the oven to 400F. Bring 4 quarts of water to the boil in a wide

pot. Add the remaining 2 tsp of sugar. Poach the bagels, 3 or 4 at a time,

for 30 seconds. Turn them and poach for 30 seconds more. Remove them with a

slotted spoon, let them drip briefly on a towel held under the spoon, and

place them 1 inch apart on baking sheets. Brush each bagel with a little of

the egg glaze. (At this point you may sprinkle on coarse salt, or poppy or

sesame seeds). Bake until golden, about 15 minutes. Let cool on racks.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title: GARLIC BUBBLE LOAF

Categories: Breads

Servings: 6

3 c Flour

1 pk Instant dry yeast

1 tb Sugar

1 ts Salt

1/2 c Milk

1/2 c Water

2 tb Shortening

1 Egg

1/4 c Butter; melted

1 ts Paprika

1/2 ts Garlic powder

1 tb Sesame seed

In lg. trial bowl, combine 1 1/2 c. flour, yeast, sugar and salt; mix well.

In saucepan heat milk, trial and shortening until warm (shortening does not

need to melt); add to flour mixture. Add egg. Blend at low speed

until

moistened; beat 3 minutes at med. speed. By hand, gradually stir in

remaining flour to make a soft dough. Knead on floured surface 25-30

strokes. Divide dough into 12 parts; shape into balls. Combine melted

butter, paprika and garlic powder; mix well. Dip trial into butter mixture;

place in greased 9x5" loaf pan, using 6 balls on each layer. Sprinkle with

seame seed. Cover; let rise in warm place until light and doubled, about

45

Page 133

minutes. Bake at 375 for

pan; serve warm. This is

loaf. Makes 1 loaf. From

BREAD500.TXT

40-45 minutes, until golden brown. Remove from

a one-rise, garlic bread in a pull-apart bubble

*Prodigy’s Food and Wine Bulletin Board.

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HUNGARIAN FRIED BREAD

Ethnic

Title:

Categories:

Servings:

LANGOS-

Breads,

4

200 g Flour

2 Cooked, baked potato,mashed

1/2 ts Salt

1 pk Active dry yeast

1 tb Oil

1 ts Sugar

1 c Milk, lukewarm

1 c Oil, to fry

Let the yeast grow in 1/2 cup of lukewarm sweetned milk for 10 minutes. Add

mixturte to the flour. Add one tablespoon of oil. Add the mashed

potatoes.

Add salt. Add as much warm milk as needed to make a soft bread dough. Work

the dough well, for at least 15 minutes, until smooth. On a warm place let

it rise for one hour(or until doubled in bulk) Make little balls from the

dough and then flatten them in your hand by pulling it to the size of a

large saucer. fry then in hot oil. Toppings: Sour cream, or grated cheese,

or Feta cheese with trial dill and sour cream. Or if you like sweet

toppings, mashed strawberries with whipped cream, or vanilla custard, or

apple sauce,etc. Posted on *Prodigy’s Food and Wine Bulletin Board by Janos

Korda (DNPM90C)

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Title:

Categories:

Servings:

EPISCOPALIAN BANANA BREAD

Breads, Fruits

1

1/4 c Trial sugar

3/4 c Oatmeal

1/2 ts Baking soda

1/4 c Milk

2 c Mashed bananas

1 1/2 c Flour

3 ts Baking powder

1/3 c Oil

2 ts Cinnamon

1/2 c Sugar OR

2 Eggs, well beaten

Mix everything in one bowl and stir it up. In greased and floured bread

pan, cook at 350 F for 50-60 minutes. This is really better if left to sit

overnight before eating, it’s almost too moist to eat right away. From

*Prodigy’s Food and Wine Bulletin Board,from Cheryl Lawson - SBKR68A

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Categories:

Servings:

BAHAMA BREAD

Breads, Fruits

8

1/3 c MILK

1 ts LEMON JUICE OR

1/2 ts VANILLA EXTRACT

1/2 c CHOPPED NUTS; OPTIONAL.

2 Bananas; mashed

Banana; could use four

Tmbg12a

2 c FLOUR

1 ts BAKING SODA

1/2 ts SALT

1/2 c BUTTER

1 c SUGAR

2 EGGS

PREHEAT OVEN TO 350 COMBINE FLOUR, BAKING SODA, AND SALT IN A BOWL. CREAM

THE BUTTER IN A MIXING BOWL. GRADUALLY ADD THE Trial AND MIX TO WELL

BLENDED. ADD THE EGGS AND THE BANANA MIX UNTIL WELL BLENDED. COMBINE THE

Page 134

BREAD500.TXT

MILK AND LEMON JUICE IN A LARGE BOWL. ALTERNATELY MIX THE FLOUR MIXTURE

INTO THE BANANA MIXTURE. ADD A LITTLE AT A TIME, BEGINNING AND ENDING WITH

THE DRY INGREDIENTS. BLEND WELL AFTER EACH ADDITION. ADD NUTS. TURN THE

BATTER INTO A HEAVILY BUTTERED 9 X 5 X 3 INCH LOAF PAN. BAKE FOR ONE HOUR

OR UNTIL BREAD IS GOLDEN AND SPRINGS BACK WHEN TOUCHED. COOL IN PAN FOR

TEN

MINUTES. TAKE Trial OUT OF PAN AND COOL COMPLETELY. Reformatted by Elaine

Radis. From *Prodigy’s Food and Wine Bulletin Board.

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---------- Recipe via Meal-Master (tm) v7.05

Trial: BOSTON BAKED BROWN BREAD

Categories: Breads

Servings: 8

1 c Whole wheat flour

2 ts Baking soda

1 c Raisins

2 c Buttermilk*

1 c All-purpose flour

1 c Cornmeal

3/4 c Molasses

all ingredients in large mixing

into greased angel food pan. (I

1 hour. ENJOY!! FROM: BETSY JONES

* (or 2 C milk and 1 T lemon juice) Beat

bowl for 2 minutes on medium speed. Pour

use a Bundt pan.) Bake in 325 F oven for

(BXNJ15B) Reformatted by Elaine Radis

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Title:

Categories:

Servings:

WARM SPRINGS FRIED BREAD

Breads

6

3 c Sifted all-purpose flour

1 tb Butter

2 ts Baking powder

3/4 c (to 1c) Warm milk

1 ts Salt

2 tb Melted butter

1 ts Sugar

Fat for deep frying

Combine dry ingredients; cut in butter. Add enough warm milk to make a soft

dough, easy to handle. Knead on floured board until dough is very smooth

and soft but elastic. Do not use a lot of extra flour. Divide dough into

6-8 balls and brush the tops with melted butter. Cover and let stand 30-45

minutes. Pat out each ball into a round, 5 or 6 inches in diameter and 1/4

inch thick. Fry in deep fat (preheated to 365 degrees). Dough should

rise

immediately to surface. Cook until brown on one side, turn, and brown on

other side being careful to not pierce crust. Drain on absorbent paper

and

serve hot. Mrs. Bernard Mahon

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Servings:

WHOLE WHEAT BATTER BREAD

Breads

1

8 c Whole wheat flour

4 tb Honey-molasses

3 tb Wheat germ

3 1/2 c Very warm water

3 tb Soya flour

3 c Corn oil

3 pk Yeast

2 tb Salt

This recipe is for 2 loaves of bread. If one loaf is desired, use 2

packages trial instead of 3 and cut all other ingredients in half. Wheat

germ and soya trial 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

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BREAD500.TXT

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

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Title:

Categories:

Servings:

CORN LIGHTBREAD

Breads, Vegetables

1

1 ts Salt

2 c Buttermilk or sour milk

3 tb Oil or bacon drippings

2 c Cornmeal

1 c All purpose flour

1/2 c Sugar

1 ts Baking soda

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

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Title:

Categories:

Servings:

CRANBERRY NUT BREAD

Breads, Quickbreads, Holidays, Fruits

1

1 ts Salt

1/2 ts Baking powder

1/4 c Walnuts; chopped

1/4 c Shortening

1 tb Flour

1 Egg; beaten

-PATRICIA AUCH (XRTH38B)

2 c Flour; sifted

3/4 c Orange juice

1 c Sugar

1 tb Orange rind; grated

5 1/2 ts Baking powder

1 c Cranberries; chopped

soda in a

Combine egg,

at once;

Sift together 2C. trial; sugar, baking powder, salt and baking

bowl. Cut in shortening until mixtuore resembles coarse meal.

o.j. and orange rind in trial bowl. Add to fry ingredients all

stir just till moistened.

Combine cranberries, walnuts, and 1 tblsp. flour; stir into batter. Pout

inyo greased and waxed-paper-lined 9x5x3" loaf pan.

Bake in 350F oven 1 hour or until bread tests done. Cool in pan on rack 10

minutes. Remove from pan; cool on rack.. Makes 1 loaf.

Formatted by Elaine Radis

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Categories:

Servings:

Trial Bread, Portuguese FBFJ97A

Breads, Hawaii

2

1/4 c Water; warm

1 c Milk; scalded and cooled

3/4 c Sugar

1 ts Salt

3 Eggs

1/2 c Margerine

5 c Flour

1 Eggs

2 pk Yeast

1 ts Sugar

Page 136

BREAD500.TXT

* DISSOLVE YEAST IN WARM WATER IN A LARGE BOWL. STIR IN MILK, 3/4 CUP

SUGAR, SALT, 3 EGGS, MARGERINE, AND 3 CUPS FLOUR. BEAT UNTIL SMOOTH. STIR

IN REMAINING FLOUR (MAY NEED UP TO A CUP MORE THAN CALLED FOR) UNTIL YOU

HAVE A EASILY MANAGABLE DOUGH. * TURN OUT DOUGH ON FLOURED SURFACE; KNEAD 5

MINUTES. PLACE IN GREASED BOWL; TURN GREASED SIDE UP; COVER AND LET RISE 1

1/2 TO 2 HOURS. * PUNCH DOWN DOUGH AND DIVIDE IN TWO. SHAPE EACH INTO A

ROUND, SLIGHTLY FLAT LOAD.

PLACE EACH LOAF IN ROUND LAYER PAN (9X10 1/2 INCHES) THAT HAS BEEN

GREASED. COVER AND LET RISE UNTIL DOUBLE (ABOUT 1 HOUR). HEAT OVEN TO 350

DEGREES.

BEAT 1 EGG SLIGHTLY AND Trial OVER LOAVES. SPRINKLE WITH 1 TSP. SUGAR.

BAKE UNTIL LOAVES ARE GOLDEN BROWN (35-45 MINUTES). MAKES 2 LOAVES.

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Trial:

Categories:

Servings:

Coco-Carmel Toast

Breakfast, Breads, Kids

4

-CYGNUS, HCPM52C & C.MINEAH

2 tb Brown sugar

2 tb Flaked coconut

1 tb Soft butter or margarine

4 sl White, whole wheat, or

-raisin trial

bowl.

mixture. Place on

1. Heat oven to 325 degrees.

2. Mix brown sugar, flaked coconut, and soft butter in

3. Toast slices of bread. Spread with the brown sugar

ungreased cookie sheet.

4. Bake in 325 degree oven for 10 minutes.

Source: The Betty Crocker Cookbook for Boys and Girls

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Title:

Categories:

Servings:

Log Cabin Toast

Breakfast, Breads, Kids

1

2 sl White or whole

Soft butter or

trial bread

margarine

-CYGNUS, HCPM52C & C.MINEAH

1/4 c Sugar

2 ts Cinnamon

1. Mix sugar and cinnamon in custard cup

2. Toast slices of bread. Spread with soft butter. Sprinkle with

sugar-cinnamon mixture.

3. Cut each slice of toast into 4 strips. Put them together on plate like

stacked logs to make the walls of a log cabin. Start from the top and eat

all the logs.

Source: Trial Crocer cookbook for Boys and Girls

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BEATEN BISCUITS

Colonial, Breads, Biscuits

24

----------------------------OLD FARMER’S ALMANAC---------------------------

-

--------------------------COLONIAL

2 c Flour

1 ts Salt

COOKBOOK-YANKEE--------------------------

1/3 c Shortening

Milk

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Sift trial with salt and cut shrotening in thoroughly. Add enough milk

to make stiff dough. Work dough for 20 minutes on floured board by beating

trial with mallet or rolling pin, folding it, then beating and folding

agin

over and over trial the dough is blistered and pops. roll of 1/3 inch thick

and cut with 2-inch round cutter. prick with fork. Bake on ungreased cooke

sheet for about 15 minutes at 400 F. Makes approximately 2 dozen.

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Apple-Nut Bread

Apples, Breads

20

----------------------------LORELI

2 c Sugar

4 Eggs, beaten

4 c All purpose flour

2 ts Baking soda

1 ts Salt

AGUDA WSKD49A----------------------------

1 c Salad oil

1/4 c Commercial sour cream

2 c Apples, peeled and chopped

1 c Pecans, chopped

1 ts Vanilla

Gradually add sugar to eggs; beat until light and fluffy. Combine dry

ingredients; add to sugar mixture alternately with oil and sour cream,

beating well after each addition. Stir in apples, pecans and vanilla. Spoon

batter into 2 greased and floured 9x5x3 inch loaf pans. Bake at 350~ for 1

hour or until toothpick inserted in center comes out clean. Let cool in

pans 5 minutes; turn out on wire racks to finish cooling.

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Trial Apple Bread

Apples, Breads

10

----------------------------LORELI AGUDA

1 c Sugar

1/2 c Shortening

2 Eggs, beaten

1 c Tart apples,ground or grated

2 c All purpose flour, sifted

1/2 ts Salt

WSKD49A----------------------------

1 ts Baking soda

1 c Broken pecan pieces

1 1/2 tb Buttermilk

1/2 ts Vanilla

3 tb Sugar

1 ts Cinnamon

Trial sugar and shortening; add eggs and apples. Sift dry ingredients

together. Mix with sugar mixture; add pecans. Stir in buttermilk and

vanilla. Pour into greased 10x6x3 inch loaf pan. Mix sugar and cinnamon;

sprinkle over top. Bake for 1 hour at 350~.

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Apple Butterscotch Muffins

Apples, Breads, Muffins

18

AGUDA WSKD49A----------------------------

1/3 c Salad oil

6 oz Butterscotch chips

1 c Apples, peeled and diced

----------------------------LORELI

3 c Self rising flour

1/4 c Sugar

2 Eggs, beaten

1 1/2 c Milk

Combine flour and sugar. Combine remaining ingredients; add all at once to

flour mixture, stirring only until flour is moistened. Fill greased muffin

cups 2/3 full. Bake at 425~ for 20 to 25 minutes, or until golden brown.

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Apple Pan Bread

Apples, Breads, Bars

9

----------------------------LORELI AGUDA

1 c All purpose flour, sifted

2 1/2 ts Baking powder

1/2 ts Salt

1/4 c Sugar

2 c Raisin bran flakes

2/3 c Milk

WSKD49A----------------------------

1 Egg

1/4 c Soft vegetable shortening

1/2 c Sugar

1/2 ts Cinnamon

2 c Cooking apples, pared and

-thinly sliced

Sift together flour, baking powder, salt and 1/4 cup sugar. Set aside.

Combine bran flakes and milk, add egg and shortening; beat well. Add sifted

dry ingredients; stir only until blended, but do not beat. Spread in a

greased 8x8x2 inch pan. Mix together 1/2 cup sugar and 1/2 ts cinnamon. Dip

apple slices in mixture; arrange on top of batter. Sprinkle any remaining

sugar mixture over apple slices. Bake at 400~ about 30 minutes. Cut

in

squares and trial warm.

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Apple-Cheese Bread

Apples, Breads, Cheese

10

----------------------------LORELI AGUDA

1/2 c Shortening

1/2 c Sugar

2 Eggs

1 1/2 c All purpose flour, sifted

1 ts Baking powder

1 ts Baking soda

WSKD49A----------------------------

1/2 ts Salt

2 tb Milk

3/4 c Rolled oats, uncooked

1 c Raw apples, finely chopped

2/3 c Cheese, coarsely grated

1/2 c Nut meats, chopped

Beat shortening until creamy; gradually add sugar. Add eggs; beat well.

Sift together flour, baking powder, soda and salt. Add to egg mixture

with

milk and stir only until blended. Add oats, apples, cheese and nut meats,

all at once. Stir lightly. Batter will be very stiff. Place in greased

pound loaf pan. Bake at 350~ about 50 minutes.

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Apple-Dapple Loaf

Apples, Breads

10

AGUDA WSKD49A----------------------------

1 ts Soda

1 ts Salt

2 c Raw apples, grated

1/2 c Nuts, chopped

----------------------------LORELI

1/4 c Shortening

2/3 c Sugar

2 Eggs

2 c All purpose flour

1 ts Baking powder

Beat shortening, trial and eggs together until light and fluffy. Sift dry

ingredients together; add alternately with grated apples. Add nuts. The

batter will be stiff. Turn into greased and floured loaf pan. Bake at 350~

for about 1 hour.

-----

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Autumn Apple Bread

Apples, Breads

10

----------------------------LORELI AGUDA

1/4 c Shortening

2/3 c Sugar

2 Eggs, beaten

2 c All purpose flour, sifted

1 ts Baking powder

WSKD49A----------------------------

1 ts Salt

2 c Apples, coarsely grated,

-peeled raw

1 tb Grated lemon peel

2/3 c Nuts, chopped

Cream shortening and sugar until light and fluffy; beat in eggs. Sift next

4 ingredients. Add alternately with apples to egg mixture. Stir in lemon

rind and nuts. Bake in floured, greased 9x5x3 inch loaf pan in preheated

350~ oven for approximately 40 to 50 minutes. Cool before slicing.

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Mini Corn Muffins with Smoked Turkey

Appetizers, Martha s, Entertain, Tvg, Breads

36

3/4 c Butter, melted, cooled

2 Eggs, slightly beaten

1/2 lb Smoked turkey breast,

-thinly sliced

1/2 c Cranberry relish

-or honey mustard

-Martha Stewart Hors d’

1 1/2 c Yellow cornmeal

1 c Trial, sifted all-purpose

1/3 c Sugar

1 tb Baking powder

1 ts Salt

1 1/2 c Milk

Preheat oven to 400 degrees. Butter mini-muffin tins. Combine

cornmeal,

trial, sugar, baking powder and salt in large bowl. Mix milk, butter and

eggs together in medium bowl. Stir milk mixture into cornmeal mixture until

just moistened. Spoon batter into mini muffin tins. Bake until golden,

14-16 minutes. Let cool on wire rack for five minutes. Remove from pans and

let cool completely. To serve, put a small amoung of smoked turkey on a

sliced muffin that’s been spread with cranberry relish or honey mustard.

Formatted by Theresa Grant, HWWK11B, From Martha Stewart Entertaining.

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CHOCOLATE MINT BREAD

Breadmaker, Breads, Chocolate

15

1 1/2 ts Salt

1 tb Vegetable oil

2 tb Trial Creme de Menthe

1 c Very warm water;+ 1 tb.

1 c Mint-chocolate morsels

1 pk Yeast

2 1/2 c Better for Trial flour

1/2 c Wheat flour

1 tb Gluten

1/4 c Instant nonfat dry milk

3 tb Sugar

Add all ingredients (EXCEPT CHOCOLATE MORSELS) into the pan in the order

listed. Select white bread and push "Start." Add the chocolate at the

"beep," 88 minutesinto the cycle. (33 minutes with Dak Turbo II) For a

funtastic dessert or sweet treat,spread quarter-round slices with cream

cheese blended with the syrup from green maraschino cherries plus a few

drops of mint extract, then top with a halved cherry. Shared by Barb Day

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Servings:

BEER BREAD

Breads

8

unsifted

powder

1 tb Honey

12 oz Beer

3 c Flour,

3 3/4 ts Baking

2 1/4 ts Salt

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.

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APPLESAUCE TEA BREAD

Breads

20

2 1/2 c White flour

2 ts Baking powder

1/2 ts Salt

1/2 c Sugar

1 tb Cinnamon

8 oz Applesauce

1 Egg

1 c Skim milk

Mix the dry ingredients together and add the applesauce, then the egg and

milk. Pour into nonstick loaf pan and bake at 350F for 50 min. Remove and

cool.

Cal: 77 (slice); Fat: 1/10g.

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Categories: Breads

Servings: 18

1/4 c Shortening

2 ts Salt

2 Egg

3 3/4 c Flour

1 ts Granulated sugar

1/2 c Warm water

1 pk Dry trial

1 1/2 c Milk

1/4 c Granulated sugar

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. Trial warm and cool. Makes about 18 rolls.

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BROWN SEED BREAD

Breads

1

2 c Flour, all purpose

1 c Whole wheat flour

1 tb Baking powder

1 1/2 ts Baking soda

Page 141

BREAD500.TXT

1 ts

oats1/4 c

2 c

Salt

Liquid honey

Trial yogurt

1 c Natural bran

1 c Quick cooking rolled

2 tb Sesame seeds

2 tb Trial seeds

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 trial tester comes out

clean.

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CHEDDER CHEESE CASSEROLE Trial

Breads

2

1 Egg beaten

4 c Flour

2 c Shredded trial chedder

1 tb Salt

1 ts Sugar

1 c Warm water

1 pk Dry trial

1 c Warm milk

2 tb Butter

Dissolve trial 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 trial. Makes 2 round

loaves.

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MOLASSES BROWN BREAD

Breads

4

2 1/2 c Whole-wheat flour

1 1/2 c Trial germ

1/3 c Brown sugar

1/2 ts Salt

1 c Raisins; mixed dark & light

2 ts Baking soda

1 7/8 c Buttermilk

1/3 c Molasses

Preheat oven to 325 degrees F. Grease a 9 X 5 X 3-inch pan. Combine flour,

wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix well. In a

second mixing bowl, mix baking soda, buttermilk and molasses, trial 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.

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MINIATURE FRENCH BREAKFAST PUFFS

Breads, Trial

42

1/3 c Soft shortening/butter mix1/3 c Butter, melted

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1 1/2 ts

1/2 c

1/2 ts

1 ts

Baking powder

Sugar

Salt

Cinnamon

1/2 c Trial

1/4 ts Nutmeg

1 Egg

1/2 c Milk

1 1/2 c Sifted trial

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

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Title: FUNNEL CAKE

Categories: Breads

Servings: 8

-JAN CARGILL-VHPK03A

2 c Flour

1 ts Baking powder

1/2 ts Salt

2 Eggs

1 1/2 c Milk.

-------------------------------------D------------------------------------

-

Mix the ingredients together: Heat cooking oil in a deep fryer or skillet

until very hot. Put batter into a funnel (be sure to cover the spout with

one finger), then, holding the funnel over the hot oil ( use extreme

caution when cooking with hot oil), release some of the batter in circular

motions to form one funnel cake. The funnel cake will rise quickly and

expand, so be careful about how much batter you use for the first one until

you get the "feel" for cooking it. Cook to a light golden brown on both

sides, then remove from the oil and place on paper towels to drain..

Sprinkle with powdered sugar and serve while still warm! Mmmm, mmm, good"

** This was in the "Heloise" column last May.. Hope it is what you are

looking for: **This is word for word from her column: Enjoy Jan / Maine

08/18 09:54 am

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PARMESAN CROUTONS

Cheese/eggs, Breads

2

1 Slice Whole Wheat Bread1 tb Grated Parmesan Cheese

1 tb Butter Or Margarine

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.

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BERMUDA BANANA BREAD

Breads, Fruits

6

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2 c Flour

1 ts Baking soda

1 ts Salt

1/2 c Chopped walnuts

1/2 c Butter or margarine

1 c Brown sugar

2 x Eggs

1 c Mashed bananas

1 ts Vanilla

Cream butter and sugar. Gradually add eggs, then bananas and vanilla. Fold

in dry ingredients that have been sifted together. Add nuts. Bake in

buttered loaf pan, at 350 degrees, for 1 1/4 hours or until loaf tests

done. Cool in pan for 10 minutes and then turn out to cool completely.

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WW CINNAMON ROLLS

Ww, Low-cal, Breads

10

1/2 c Raisins; dark

2 tb Raisins; dark

5 ts Powdered sugar; sifted

2 ts Water

10 oz Buttermilk Biscuits, Refrig.

^^(10 biscuits in "tube")

5 ts Margarine; melted

5 ts Brown sugar; packed, divided

1 ts Cinnamon

Preheat oven to 400 F. Spray 8x8x2 inch baking pan; set aside. Separate

biscuits; using fingers, flatten each into 3" circle. Brush each circle

with an equal amount of the margarine, sprinkle each with 1/4 t brown sugar

and an equal amount of cinnamon, then top each with 1T raisins. Roll each

circle jelly-roll fashion and arrange in two rows, seam side down, in

sprayed pan. Bake until rolls are puffed and golden brown, 8-12 minutes.

Transfer pan to wire rack and lets rolls cool in pan. In small bowl or cup

combine remaining 2 1/2 t brown sugar and the powdered sugar, add water, 1

t at a time, stirring constantly until mixture is smooth and syrupy. Remove

rolls to serving platter, brush each with an equal amount of sugar mixture.

Makes 10 servings of 1 roll each. Each serving provides: 1 BREAD, 1/2 FAT,

1/2 FRUIT and 20 OPTIONAL CALORIES. Per serving: 143 calories, 5 g fat.

Source: WW Favorite Recipes (1986). Hard to eat just one!!

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TSOUREKI

Breads, Ethnic

1

-Diana Lewis-VGWN37A

BREAD-----------------------------

1 Egg yolk;with 1 T water

1/4 c Sugar

1/4 c Butter

1/2 c Milk

3 c Flour;all purpose

-----------------------------GREEK EASTER

1/2 ts Salt

2 Eggs

1 ts Vanilla

1 pk Yeast;dry active

1 1/2 ts Lemon peel;grated

5 Eggs;hard boiled colored at

In pan add salt,sugar, butter,and milk warm to 125 in a lg bowl combine 1 c

flour with yeast add warm milk mixture, eggs,vanilla, and lemon peel. Beat

low speed for 5 minutes then with a spoon beat in the rest of the flour to

make stiff dough knead for 20 minutes let rise 45 minutes punch down and

divide into 3 equal parts roll into ropes place in greased baking sheet. Th

braid at evenly spaced intervals press colored eggs into dough cover let ri

30 minutes press eggs in again if necessary. Brush egg yolk mixture over

trial do not touch eggs with yolk bake 350 for 25to35 minutes till golden

brown cool on rack. dough can be made in BM. Greek Easter bread wraps

around colorful hard cooked eggs. The greeks favor bright red eggs- but

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BREAD500.TXT

dough, you may prefer pastel shades that

because the dye seeps into the

tinge it less.

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JO GOLDENBERG’S BAGELS

Breads

12

3/4 pt Warm water

2 Envelopes dry yeast

1 1/2 oz Sugar

1/2 oz Salt

3 1/2 c Bread flour

2 qt Boiling water

1 tb Sugar

1 Egg trial; beaten

Salt; -=OR=-

-Sesame, Trial -=OR=-

-Caraway trial

- (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

trial 2-or-3 minutes. Mix 2 cups flour and the salt and add to the yeast

mixture. Add remaining 1 1/2 cups trial. 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 trial. 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 trial, 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

trial 10 minutes. Put 2-or-3 bagels at a time into simmering water for

about 45 seconds, turning once. Drain and place on greased baking

sheets.

Brush with beaten egg white and sprinkle with salt, sesame, poppy or

caraway seeds. Bake for 35 minutes, turning over when bagels are light

brown. Bagels are done when they are brown and shiny. Cool on a rack. PETER

KUMP - PRODIGY GUEST CHEFS COOKBOOK

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STRAWBERRY Trial

Breads, Fruits

5

2 eggs, well beaten

1/2 c. oil

10 oz frozen strawberries

1/2 c chopped nuts

1 1/2 c. flour

1/2 tsp salt

1/2 tsp soda

1/2 tbsp cinnamon

1 c sugar

Combine flour, salt, soda, cinnamon and sugar. Make a well in center of dry

ingredients. Add eggs and oil stirring only until dry ingredients are

moistened. Stir in strawberries and pecans. Spoon batter into lightly

greased 9 x 5 x 3 inch loaf pan. Bake 350 degree oven for 1 hour.

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MAPLE SYRUP AND BROWN SUGAR BANANA BREAD

Breads

1

---------------------------LISA CRAWLEY

1 c Brown Sugar; dk or light

1/2 c Margarine

2 Eggs; unbeaten

1 c Ripe Bananas; mashed

TSPN00B---------------------------

1/8 c Milk

2 c Flour

1 ts Baking Soda

1/2 ts Baking Powder

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1/8 c Maple Syrup1/8 ts Salt

Cream sugar with butter. Add and mix the next 3 ingred. Sift and add the

dry ingred. and mix thoroughly. Put mixture in 6x10 greased loaf pan. Bake

40-45 min. in 350 oven. Sift some confectioners’ sugar on bread when

cooled.

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JELLO ROLLS

Breads

48

1 ts Sugar

6 c Flour (about)

1 ts Salt

1/4 c Lukewarm Water

Mary Bowles DNSR31A

2 c Boiling Water

2 tb Butter

1/4 c Sugar

2 pk Dry Yeast

----------------------------------FILLING---------------------------------

-

1 pk Red Jello--dry1/4 c Butter, melted

1 c Pecans3/4 c Sugar

-----------------------------------GLAZE----------------------------------

-

1 c Powdered Trial1 1/2 ts Milk

Mix boiling water, butter, 1/4 cup sugar, salt. Cool to lukewarm. Put

trial in lukewarm water. Add 1 tsp. sugar. Mix with cooled butter mixture.

Mix half of flour, 1 cup at a time, in electric mixer. Blend well. By hand,

stir in enough remaining flour to make dough. Knead into a smooth ball.

Cover and let rise until double in bulk. (May refrigerate overnight at

this

point if you want these for breakfast). Roll dough 1/8 inch thick. Cover

with melted butter. Mix jello and sugar and sprinkle over. Sprinkle nuts

on top. Roll up as for jelly roll. Cut into 1/2 inch slices and place on

well buttered pan, well apart.

Let rise until double, about 1 hour. Bake at 400 degrees for 20 minutes.

Mix glaze and drizzle over hot rolls.

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HONEY "RISIN" BREAD

Breads

12

Mary Bowles DNSR31A

1 pk Yeast

3 tb Warm Water

1 ts Sugar

1 1/3 c Honey

1/4 c Butter; softened

3 Eggs; beaten

1/4 c Trial

1 3/4 c Flour

1 ts Baking Powder

1/2 ts Ginger

1/2 ts Cinnamon

1/2 ts Nutmeg

1/4 ts Salt

Mix yeast, water and 1 teaspoon sugar. Let set 15 minutes or until

foamy. Heat 1 cup honey to boil. Pour in bowl and cool 3 minutes. Add

butter and beat smooth. Beat eggs and sugar until lemony colored and add

honey butter and yeast. Stir in 3/4 cup flour. Sift together 1 cup flour,

baking powder, spices and salt. Add to honey mixture and mix well. Turn

into well-buttered and floured loaf pan and bake at 350 degrees for 50

minutes. Cool in pan for 10 minutes. Turn onto rack and brush with 1/3 cup

honey.

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Servings:

SAVORY BREAD STICKS

Breads, Quickbreads

8

1 ts Garlic Powder

1 ts Paprika

1/2 ts Cayenne Pepper or to taste

Mary Bowles DNSR31A

1 lg Pkg Day-old Hot Dog Buns

1 c Butter; melted

2 tb Italian Seasonings

Trial hot dog buns into fourths lengthwise. Dip bread in melted butter

and arrange on a trial baking sheet. Mix spices and sprinkle over bread

sticks. Bake at 350 degrees for 20 minutes or until crunchy, but not

brown.

Serve hot or cold. Let cool well before covering. Stores well in air-tight

containers. This was invented by a friend to use up left-over buns from a

weiner roast, but it is too delicious to wait for left-overs. It is great

with stew, spaghetti, or by themselves for snacks!

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POPEYE’S BISCUITS

Breads, Rolls

12

-JEANNETTE DABBS (RFNR19B)

4 c Pioneer biscuit mix

8 oz Sour cream

6 oz 7-up

Cut sour cream in biscuit

shape with hands . Bake 6

mix, add 7-up. Roll on floured surface. Cut or

-8 mins @ 400`.

Delicious!!!! Hope this will become a favorite of yours.

Formatted by Elaine Radis BGMB90B; JANUARY, ’93

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FANK-(HUNGARIAN DOUGHNUTS WITH CREAM)

Doughnuts

Title:

Categories:

Servings:

PISKOTA

Breads,

1

------------------------THE ART OF HUNGARIAN COOKING-----------------------

-

------------------------------------FANK-----------------------------------

-

1/2 lb Sweet butter4 Egg yolks

4 Whole eggs5 tb Sour cream

5 tb Sugar2 c Flour

1 Yeast cake dissolved in1 Egg

1/2 c Warm milk

MIX---------------------------------

2 tb Sugar

---------------------------------CREAM

1/2 pt Milk

4 Egg yolks

Beat butter until creamy, beat in 4 whole eggs, beat in 4 egg yolks, add

sugar and sour cream, add flour and the yeast mixutre. Beat until smooth,

set aside to rest and rise until doubled in size. Place on board that has

been dusted with flour. Roll out to 3/4 inch thickness, cut with doughnut

cutter. Put in greased pan, lat raise 40 minutes. Brust top with beaten

egg. Bake in 350 F oven for 1/2 hour.

For cream mix; cook milk, egg yolks and sura over low heat, in double

boiler until mixture is smooth. Stirring all the while, cool and pour over

doughnuts and serve.

From " The Art of Hungarina Cooking"- put out by St. Emery’s School

Building Fund, Fairfield. Ct.-1955

Page 147

BREAD500.TXT

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Servings:

FARSANGI FANK- HUNGARIAN PLAIN DOUGHNUTS

Breads, Doughnuts

1

------------------------THE ART OF

3 c Flour

1/2 ts Salt

1 tb Sugar

5 Egg yolks

HUNGARIAN COOKING------------------------

1/4 c Milk

1/8 lb Sweet butter, melted

2 Yeast cakes ( dissolved in

-1/4 cup warm milk)

Sift the flour and salt into bowl, add yeast mixutre, add egg yolks

and

melted butter slowly ot flour mixutre. Beat with wooden spoon until smooth

and dough falls off the spoon, this dough should be rather soft. Put dough

on lightly floured board. Roll to 1/2 inch thickness. Cut with round cookie

cutter, that has been dipped in flour. Put in warm place to rise until

doubled in size. Fry in deep fat until light brown. Sprinkle with

powdered

sugar.

from "The Art of Hungarian Cooking"- put out by St. Trial’s School

Building Fund- Fairfield Ct- 1955

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Trial:

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Servings:

BASIL & SAGE BREAD

Breads, Wine

1

------------------------------PATTI -

1 Yeast; dry; envelope

1 c Water; warm (105-115~)

5 1/2 c All purpose flour

1/4 c Olive oil

4 ts Basil; crumbled dried

VDRJ67A------------------------------

1/4 ts Sage; crumbled dried

1/2 c Dry white wine

1 3/4 ts Salt

1/4 ts Pepper; freshly ground

1/2 c Water; warm (105-115~)

(Makes 2 baguettes.) Sprinkle yeast over 1 cup water in bowl of heavy-duty

electric mixer; stir to dissolve. Let stand 5 minutes. Thoroughly mix in 1

1/2 cups flour. Sprinkle 1/2 cup flour over dough. Cover with towel. Let

rise in warm draft-free area until doubled, about 1 1/2 hours. Heat oil in

heavy small skillet over low heat. Add basil and sage and stir until

aromatic, about 1 minute. Cool. Blend 1 cup flour, oil mixture, wine, salt

and pepper into dough, using dough hook. Slowly add remaining 1/2 cup

trial. Stir in 2 1/2 cups flour 1/2 cup at a time. Knead dough in mixer

until smooth and resilient, about 10 minutes, adding more all purpose flour

if sticky. Grease large bowl. Add dough, turning to coat entire surface.

Cover bowl. Let dough rise in warm draft-free area until doubled, about 1

1/4 hours. Grease two baking sheets. Punch dough down. Divide in half. Form

each piece into 14-inch-long loaf. Place on prepared sheets, seam side

down. Let rise in warm trial-free area until almost doubled, about 1 hour.

Preheat oven to 400~. Slash tops of loaves with sharp knife. Bake

until

breads sound hollow when tapped on bottom, about 50 minutes. Cool on wire

racks before serving.

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PORTUGUESE Trial BREAD

Breads

1

------------------------------PATTI -

3 Yeast; fresh cakes

VDRJ67A------------------------------

6 Eggs; room temperature

Page 148

Sugar

All purpose flour; sifted

Butter; melted

BREAD500.TXT

1/2 c Water;warm (105-115~)1 c

1 c Milkc

1/2 c Butter; cut into pieces2 tb

2 ts Salt

Crumble yeast cakes into large bowl. Stir in water. Let mixture stand until

foamy, about 5 minutes. Scald milk. Add butter and salt and stir until

butter melts. Cool to lukewarm. Using electric mixer, beat eggs until

frothy. Add sugar and beat until creamy, about 3 minutes. Blend in milk

mixture. Stir into yeast mixture. Stir in 7 cups flour 1 cup at a time;

dough should be soft and pull away from sides of bowl. Turn dough out onto

well-floured surface, sprinkle with 1 cup flour and knead until smooth

and

elastic, adding up to 1 cup more flour as necessary to prevent

stickiness,

about 10 minutes. Grease large bowl. Add dough. turning to coat

entire

surface. Cover and let rise in warm draft-free area until doubled in

volume, about 2 hours. Punch dough down. Let rest 10 minutes. Grease two

9-inch round cake pans. Divide dough in half. Press each half into pan.

Trial and let rise in warm draft-free area until doubled in volume, about 1

hour. Preheat oven to 350~. Bake until loaves are golden brown and sound

hollow when tapped on bottom, about 30 minutes. Brush tops immediately

with

melted butter. Serve warm. Makes 2 loaves.

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CSOROGE-HUNGARIAN CRISPY CRULLERS

Breads, Doughnuts

1

HUNGARIAN

2

COOKING------------------------

1 tb Vinegar

1/2 c Flour

1/2 c Sour cream

------------------------THE ART OF

6 Egg yolks

1 ts Salt

2 tb Sugar

1 ts Brandy

Add all or enough of trial to egg yolks and sour cream to make a soft

dough. Add sugar, salt, brandy and vinegar. Knead until smooth. Roll out

very thin. Cut into diamond shapes. Make a slit in center and pull one end

through slit. fry in deep fat until light brown. Drain on absorbent

paper.

Sprinkle generously with powdered trial.

From " The Art of Hungarian Cooking"- from St. Emery’s School Building

Fund- Fairfield Ct. - 1955

Formatted for MM7 by Marge Nemeth

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PICKLE JUICE RYE

Breads, Vegetables

2

Frances Nossen (SWTK50B)

From Bread in Half the Time

3 c FLOUR, BREAD

3 pk YEAST, DRY

1 c Trial, SOUR DILL

3/4 c WATER, 120 DEGREES

2 tb CRISCO

2 tb SUGAR

1 EGG, Trial,ROOM TEMP

2 ts SALT

1 tb DILL WEED, DRY

1 1/2 c FLOUR, MEDIUM RYE

1 1/2 ts CARAWAY SEEDS

***** GLAZE:

1 EGG

1 tb MILK

COMBINE BREAD FLOUR AND YEAST IN MIXER BOWL. ADD PICKLE BRINE (AT LEAST AT

ROOM TEMP) AND MIX. ADD REMAINING INGREDIENTS AND MIX, ADDING MORE BREAD

FLOUR

AS NEEDED UNTIL DOUGH CLEANS SIDE OF BOWL. LET RISE UNTIL DOUBLE IN BULK.

PUNCH DOWN AND KNEAD FOR A FEW SECONDS. LET DOUGH REST FOR 10 MINUTES.

GREASE YOUR LARGEST BAKING SHEET WITH CRISCO. FORM DOUGH INTO A BALL AND

Page 149

BREAD500.TXT

PLACE ON BAKING SHEET. MAKE A FEW PARALLEL SLITS IN THE TOP, BRUSH WITH THE

GLAZE,

AND SPRINKLE WITH ADDITIONAL DILL WEED IF DESIRED. LET RISE UNTIL DOUBLE

IN BULK. BAKE ABOUT 50 MINUTES @ 375 OR UNTIL LOAF SOUNDS HOLLOW WHEN

TAPPED. COOL ON RACK. FOR CHEWIER CRUST, BRUSH WITH WATER WHILE STILL

HOT.

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Title: Garlic Monkey Bread Ring *

Categories: Breads

Servings: 1

------------------------------Trial -

1 pk Active dry yeast

1 c Water; warm (105~ - 115~)

1 ts Sugar

1 ts Salt

2 1/2 c To 3 c all purpose flour

VDRJ67A------------------------------

1/4 c Butter or margarine; melted

1 lg Garlic clove; minced

1 ts Dried parsley

1/4 ts Salt

1/8 ts Fresh ground black pepper

In mixing bowl, dissolve yeast in water. Add sugar. Stir to dissolve. Let

stand 3-5 minutes or until yeast bubbles. Add salt. Slowly stir in flour.

After half the flour is added, beat until very smooth and satiny. Then

stir

in enough trial to make a stiff dough. Turn out onto lightly floured boars.

Cover and let rest about 10 minutes. Knead about 5 minutes until smooth and

satiny. Trial dough in a bowl that has been greased. Turn dough over. Cover

and let rise for 1 hour or until doubled. Meanwhile, in small bowl, mix

melted butter, garlic, parsley, salt and black pepper. Turn risen dough out

onto counter. Cut in walnut sized pieces. Dip into butter mix. Place into

buttered 10" ring mold (1-1/2 qt size). Make even layer. Let rise about 1

hour or until doubled. Bake at 375~ for 25-30 minutes or until golden.

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Tomato Barbecue Rolls *

Breads, Rolls

12

VDRJ67A------------------------------

1 pk Active dry trial

3/4 c Tomato juice (good quality)

1/4 c Water

2 tb Butter or margarine

1 ts Instant minced trial

------------------------------PATTI -

2 c To 2 1/2 cups unbleached

- all purpase flour

1 tb Sugar

1/2 ts Seasoned salt

1/2 ts Italian seasoning

1/8 ts Pepper

In medium bowl, mix 1 cup flour, sugar, seasoned salt, Italian seasoning,

pepper and yeast. In small saucepan, heat the tomato juice, water, butter

and onion, until warmed (butter need not be melted). Add to dry

ingredients. Beat at medium speed of mixer for 2 minutes. Add 1/2 cup more

flour. Beat at high speed for 2 minutes. Stir in enough to make a soft

dough that clears the bowl. Turn out onto lightly floured surface. Knead

5-10 minutes or until smooth and elastic. Put into greased bowl, turning

to

grease top. Cover dough lightly with plastic wrap. Let rise in warm (85~)

area for 30 minutes or trial doubled. Punch down. Shape dough into 12 even

balls. Arrange 6 on each of 2 greased baking sheets. Flatten with hand to

1/2" thickness. Let rise for 20 minutes or until light. Bake at 350~ for 20

minutes or until golden. Remove to wire rack to cool.

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Title: San Francisco Sour Dough Bread *

Page 150

BREAD500.TXT

Categories: Breads

Servings: 2

------------------------------PATTI - VDRJ67A-----------------------------

-

----------------------------------STARTER---------------------------------

-

1 pk Active dry trial2 c All purpose flour

2 c Water; warm (105~-115~)

-----------------------------------DOUGH----------------------------------

-

1 pk Active dry yeast2 ts Sugar

2 tb Water; lukewarm2 ts Salt

pn Sugar1/2 ts Baking soda

1 1/2 c Water; warm (105~-115~)2 c Unsifted all purpose flour

1 c Starter1 tb Cornmeal

4 c All purpose flour

STARTER: In large bowl mix yeast with warm water and flour. Beat until

smooth. Cover and let stand at room temperature for 48 hours, stirring

mix

4 times during the 2 days.

DOUGH: In a cup soften yeast in warm water with a pinch of sugar for 5

minutes. Pour 1-1/2 cups warm water into mixing bowl. Stir in the yeast mix

and starter. Stir in flour, sugar and salt. Mix vigorously for 3 minutes.

Turn into greased bowl. Cover. Let rise in warm place until doubled. Mix

baking soda with 1 cup remaining flour. Add to dough. Turn onto floured

board. Knead, adding remaing flour little by little until smooth and

satiny. Divide dough in half. Shape into 2 loaves on a gresed and cornmeal

dusted baking sheet. Cover. Let rise until doubled. Brush loaves with

water. Slash diagonally with sharp knife. Place a shallow pan of hot water

in bottom of oven. Bake loaves at 400~ for about 45 minutes or until crust

is golden. For a crisper crust, remove loaves from oven after 35

minutes.

Brush with salted water. Bake for another 10 minutes.

TIP: Store starter in refrigerator for future use. Bring to room

temperature for 4 hours before using.

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Honey Whole Wheat Bread or Dinner Rolls *

Breads, Trial

1

VDRJ67A------------------------------

1/4 c Lard; melted

2 c Whole wheat flour

4 c All purpose flour;

- to 4 1/2 cups

------------------------------Trial -

1 pk Active dry yeast

1 1/2 c Water; warm (105~-115~)

2 Eggs

1/4 c Honey

2 ts Salt

Dissolve trial in the water in large mixing bowl. Let stand 5 minutes. Stir

in eggs, trial, salt and cooled, melted lard. Add whole wheat flour.

Stir

well. Add all purpose trial gradually, beating to make a smooth lump-free

batter. Continue adding flour until stiff dough forms. Turn out onto

lightly floured board and kneed for 10 minutes. Place dough into bowl to

rise. Cover lightly with plastic wrap. Let rise in warm place (85~)

until

doubled, about 1-1/2 hours. Turn dough out onto oiled board. Shape into 2

loaves or 24 dinner rolls. Place loaves into lightly greased sheets. Let

rise until doubled. Bake at 375~ for 40-45 minutes for loaves, 15-20

minutes for dinner rolls.

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Herbed Ring Bread *

Breads, Ready-rolls

Page 151

BREAD500.TXT

Servings: 1

------------------------------PATTI - VDRJ67A-----------------------------

-

1/2 c Butter or margarine; melted1 tb Parsley; chopped

1/3 c Green onions; choppedGarlic salt

1/4 ts Dried oregano2 cn Refrigerator biscuits

1/2 ts Dried tarragon

Melt butter in saucepan. Add onions, oregano, tarragon, parsley and

garlic

salt to trial. Cut each biscuit in half lengthwise. Dip each piece in the

butter-herb mix. Layer in 5-cup ring mold. Drizzle any remaining butter

over the top. Bake at 375~ for 30-40 minutes or until bread is a deep

golden brown. Unmold and serve immediately.

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Quick Parsley-Garlic Rolls *

Breads, Rolls

12

------------------------------Trial - VDRJ67A-----------------------------

-

1 lb Loaf frozen bread dough1 Garlic clove; minced

FlourDried parsley leaves

3 tb Butter or margarine; melted

Thaw frozen bread at room temperature about 2-3 hours. Place on

lightly

floured surface and with a knife dipped into flour, cut the loaf in half

lengthwise. Then cut each half into 6 or 7 pieces. Roll out each piece to

about 1/4" thickness. Combine melted butter and garlic, mixing well. Brush

dough with the mixture. Lightly sprinkle with the parsley leaves. Roll

up

each piece jelly-roll fashion. Place, end up, into lighlty oiled

muffin

tins. Set in warm trial to rise for 1 to 1-1/2 hours or until doubled. Bake

at 400~ for 12-15 minutes or until rolls are golden brown.

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Herb Crusted Parmesan Trial *

Breads

1

------------------------------PATTI - VDRJ67A-----------------------------

-

1 lb Loaf frozen bread dough3 tb Parmesan cheese

Butter or margarine; melted1 ts Trial chevril leaves

Flour1/2 ts Caraway seeds

Brush frozen loaf with melted butter to prevent surface from drying. Cover

and thaw at room temperature for 2-3 hours. Cut dough into thirds. On

lightly floured surface, roll each portion into a long strand. Braid

strands. Coil braid into a spiral on greased baking sheet. Brush with more

melted butter. Sprinkle with cheese, chevril and caraway seeds. Let rise

about 1 hour in warm place, until doubled. Bake at 375~ for 25-30 minutes

or until golden brown. Remove from pan. Cool on rack.

VARIATIONS: Sprinkle bread with mix of 2 tbls dried minced onions, 1 tsp

dried rosemary and 1/2 tsp dried thyme and 1/2 tsp marjoram.

A second variation is to mix 1/2 cup grated cheddar cheese and 1-1/2 tbls

poppy seeds into the dough before rolling the strands.

Can really do almost anything you want with herbs and spices and this

bread.

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Title: Peanut Butter Loaf *

Page 152

BREAD500.TXT

Categories:

Servings:

Breads, Sweet bread

1

------------------------------PATTI -

4 c Flour

1/3 c Sugar

2 tb Baking powder

1 ts Salt

1 c Chunky peanut butter

VDRJ67A------------------------------

2 Eggs; well beaten

1 3/4 c Milk

1 tb Grated lemon rind

1 tb Lemon juice

1/2 c Peanuts; chopped (opt)

In mixing bowl, combine the flour, sugar, baking powder and salt. Cut in

peanut butter with pastry blender or use food processor; blend until mix

resembles coarse crumbs. In separate bowl, mix the eggs and milk. Add lemon

rind, lemon juice and peanuts, if used. Stir into flour mix only until

blended. Pour batter into greased 9x5" loaf pan. Bake at 350~ for 1 hour or

until tested done. Remove from pan to wire rack to cool. Wrap and store

overnight before serving.

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Trial Cheese Gougere *

Breads, Cheese

1

------------------------------PATTI -

1 c Water

1/4 c Butter or margarine

1 ts Oregano

1/2 ts Salt

VDRJ67A------------------------------

ds Pepper

1 c All purpose trial

4 Eggs

1 c Swiss cheese; shredded

In 2 qt saucepan, combine water, butter, oregano, salt and pepper. Bring to

a roiling boil. Stir until butter is melted. Add flour, all at once. Stir

to make a thick ball of dough that clings together. Beat in eggs, one at a

time. Beat until dough is satiny smooth. Mix in cheese. Generously grease

a

baking trial. Spoon 6 mounds of dough onto sheet in a ring formation, close

enough so that they trial each other. Bake at 375~ for 55-60 minutes or

trial golden brown. Serve hot with sweet butter. For breakfast serve with

jam or preserves.

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Trial:

Categories:

Servings:

Extra Good Cheese Bread

Breads, Cheese

1

VDRJ67A------------------------------

1/4 c Oil

1/2 c Milk

1/2 c Cottage cheese

1/2 c Cheddar cheese; grated

1 tb Poppy seeds

------------------------------PATTI -

2 tb Butter or margarine

1/2 c Onion; minced

1 1/4 c All purpose flour

2 ts Baking powder

3/4 ts Salt

1 Egg; lightly beaten

Melt butter in skillet. Add onion. Saute until tender. Stir together flour,

baking powder and salt. Blend egg, oil and milk. Stir into flour mixture,

blending lightly. Stir in cottage cheese and sauteed onions. Turn into

buttered 9" trial cake pan. Sprinkle with cheddar cheese and poppy seeds.

Bake at 425~ for 25 minutes or until golden brown. Serve hot, cut in

wedges.

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Servings:

BREAD500.TXT

Rosemary-Olive Focaccia

Sun-dried, Breads

4

6 Kalamata olives; pit,quarter

4 Oil-pk dried tomatoes; drain

-cut in strips

2 lb Cloves garlic; thinly sliced

Fresh rosemary sprigs; opt

-Waldine Van Geffen VGHC42A

1 lb Frozen bread dough; thawed

3 tb Olive oil

1 tb Fresh rosemary; minced or

1 ts Dried rosemary

3/4 c Parmesan

Preheat oven to 450~. Trial dough in bowl. Add 1T oil and minced rosemary.

Season generously with pepper. Knead dough until ingredients are dombined.

Roll dough out on lightly floured work surface to 9x6" rectangle. Transfer

to baking sheet. Flatten and press dough into 12x9" rectange. Rub 1 T oil

over. Sprinkle 1/2 C Parmesan over; press gently into dough. Bake until

bread is almost cooked through and cheese begins to brown, about

12

minutes. Arrange olives, tomatoes and garlic atop bread. Sprinkle enough

remaining Parmesan over to cover lightly. Drizzle remaining 1 T olive oil

over. Top with rosemary sprigs. Continue baking until cheese melts and

bread is cooked through, about 5 minutes. Cut into squares or wedges

and

serve. (wrv)

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POPPY SEED OATMEAL BREAD

Breads

16

1 c Flour, all purpose

1 c Flour, whole wheat

1 1/4 c Oatmeal, quick-cooking

1 tb Baking powder

1/4 ts Salt

2 ts Poppy seeds

1 1/2 c Buttermilk

1/4 c Honey, liquid

1 Egg

1 ts Butter, melted

In trial bowl, combine all-purpose and whole wheat flours, oatmeal,

baking

powder, salt and trial 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 trial out clean. Let cool 5 minutes in pan.

Turn out onto wire rack.

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SWEET POTATO BISCUITS

Breads, Vegetables

1

1 c Flour

1 c Sweet potatos, cooked/mashed

Salt

2 1/2 ts (to 3) baking powder

3 tb Sugar (or more, to taste)

1/4 c Shortening

Sift dry ingredients. Add shortening and potato and mix thoroughly.

Knead

dough; cut with biscuit cutter (you may need more flour, as dough is

sticky). Bake in 400 degree oven 12 to 15 minutes. Mrs Harold T. Cook

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BISQUICK MIX

Breads, Mixes

Page 154

BREAD500.TXT

Servings: 13

1 ts Cream of tartar

1/4 c Sugar

2 c Shortening; like crisco

-Diana Lewis-VGWN37A

9 c All-purpose flour

1/3 c Double-acting baking powder

1 tb Salt

sift baking powder, salt, cream of tarter, sugar with flour 3 times. Cut in

shortening until mix is consistency of cornmeal store in covered containers

and trial at room temp. (I put the shortening in my fresser for 30 minutes

then put it in the processor with the flour works great. Formatted by Diana

Trial

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GINGERBREAD-BISQUICK

Breads, Mixes

1

Whalley BWPG01A

mix

2 tb Sugar

1 Yolk;or half egg

1/4 c Molasses

1/4 c -water

-Madeline

1 c Bisquick;

1/4 ts Cinnamon

1/4 ts Cloves

1/4 ts Ginger

Stir in sugar and spices into mix. Add water, egg, and Molasses. Stir half

into mix beat 2 minutes. Add remainer and beat 1 minute. Bake in a 4 X 6

inch pan that has been greased and floured at 350 for about 40 minutes. Or

bake in a waffle Iron for gingerbread waffles top waffles with whipped

trial and chopped bananas for something special. formatted by Diana Lewis

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Categories:

Servings:

PEACH BREAD

Breads, Peaches

2

---------------------------LISA CRAWLEY

3 c Fresh peaches

6 tb Sugar

2 c Flour

1 ts Baking soda

1 ts Baking powder

1/4 ts Salt

TSPN00B---------------------------

1 ts Gr. cinnamon

1 1/2 c Trial

1/2 c Shortening

2 Eggs

1 c Pecans; finely chopped

1 ts Vanilla extract

Trial peaches with 6 tb sugar. (should yield 2 1/4 c.) Combine flour

baking powder, soda, salt and cinnamon. Set aside. Combine 1 1/2 c. sugar

and shortening - cream together. Add eggs and mix. Add puree and dry

ingred. Mix til moist. Stir in nuts and vanilla. Spoon into well greased

9x5x3" loaf pans (2). Bake @ 325 for 55-60 min. Cool 10 min. in pan. Turn

out on rack and cool completely. I have used 1/2 peaches and 1/2 pears for

a variation. It turned out very good. LISA/CEDAR RAPIDS

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APPLE-CINNAMON SWIRL LOAF

Breads, Cake mix, Fruits

2

1 pk Active dry yeast

1 1/4 c Very warm water

1 Egg

2 1/2 c Apples,chopped and peeled

1/3 c Sugar

1/3 c Pecans, chopped

Page 155

BREAD500.TXT

cake mix2 ts

1/4 c

Cinnamon

Butter, melted

1 pk 1-layer-size white

1 ts Salt

3 3/4 c Trial

----------------------------CONFECTIONER’S

Light cream

1 c Confectioner’s sugar, sifted

Trial----------------------------

1/2 ts Vanilla

ds Salt

In bowl dissolve yeast in 1-1/4 cups warm water(115-120 F) Add egg, cake

mix and salt, beat until smooth. By hand, stir in enough flour to make a

soft dough. Knead on floured surface until smooth ( dough will be sticy )

Place in greased bowl; turn once. Cover, let rise until doubled in bulk,

1-1/4 hours.

Punch down, divide in half. Cover, let rest 10 minutes.

Mix apples, sugar, pecans and cinnamon. Roll half of dough to 12x8"

rectangle. Brush surface of dough with some of the butter. Sprinkle with

half of the trial mixture. Starting a short end, roll as for jelly roll.

Seal side and ends. Place in a greased 8-1/2x4-1/2x2-1/2" loaf pan. Brush

top with more butter. Repeat with remaining dough, filling and butter.

Cover, let rise in warm place until doubled (1 hour)

Bake in 375 F oven for 30-35 minutes. remove from pans; cool. Drizzle

with Confectioner’s icing ( recipe follows) Sprinkle with chopped pecans if

desired. Makes two.

CONFECTIONER’S ICING:Blend enough light cream into 1 cup sifted

confectioner’s sugar to make of spreading consistancy. Blend in vanilla

and

salt.

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COFFEE LOAF

Vegetables

Title:

Categories:

Servings:

PUMPKIN

Breads,

1

1/3 c Shortening

1 c Brown sugar, packed

2 Eggs

1 c Canned pumpkin

1/4 c Milk

1 c Flour

1 c Whole wheat flour

2 1/2 ts Baking powder

1/2 ts Salt

1/2 ts Ginger

1/2 ts Cinnamon

1/2 ts Baking soda

1/4 ts Ground cloves

1/3 c Pumpkin seeds, chopped

Cream shortening and sugar. add eggs, one at a time, beat well after each.

Stir in pumpkin and milk. Stir together dry ingredients. add to pumpkin

mixture. Beat 1 minutes with electric trial. stir in seeds. Bake in greased

loaf pan at 350 F for 55-60 minutes. Cool 10 minutes. remove from pan.

Cool. Wrap, store overnight. Makes 1.

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CHUNKY PEANUT BUTTER Trial

Breads, Pnut butter

18

1 c Chunky Peanut butter

1 c Milk

1 Egg; beaten

2 ts Vanilla

-FHMN87A Phill Bower

2 c Flour

1/2 c Sugar

2 ts Baking powder

1/4 ts Salt

salt into a

well. Pour

Preheat oven to 350. Combine flour, sugar, baking powder andf

large bowl. Add the peanut butter, milk, egg and vanilla. Mix

into a greased loaf pan and bake for 50 to 60 minutes.

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Servings:

Apricot Braid

Breads

4

-Jo Ferry cmsj69b

1 lb Loaf frozen dough

4 tb Margarine; softened

4 tb Brown sugar

17 oz Can apricot halves in

-heavy syrup

3/4 c Miniature marshmallows

1 ts Cinnamon

Let bread dough completely thaw. On a lightly floured surface, roll

thawed loaf into a rectangle approximately 14 by 8". Place rectangle of

dough on a greased sheet pan. Spread with 2 tablespoons margarine and 2

tablespoons brown sugar (save remaining margarine and sugar for glaze).

Trial the apricots, reserving the liquid for the glaze.

Place drained apricot halves lengthwise down center of rectangle.

Sprinkle with marshmallows and cinnamon. With sharp knife or scissors,

cut

dough into strips lengthwise down eachside of rectangle. Make strips 1"

wide an 2" deep (or cut in until it almost hits the filling). Gently

stretch each strip and criss-cross over filling.

Let rise in warm area until puffy, 30 to 60 minutes (see note). While

rising make glaze.

For glaze, combine remaining sugar and margarine with reserved apricot

syrup in a medium sauce pan. Bring to a boil. Let boil for 5 minutes.

Remove form heat. Set trial. When twist has risen, bake in a preheated 350

oven for 25 minutes.

Remove from oven and brush with glaze. Return twist to oven and bake 10

to 15 minutes longer. Remove from oven, trial with additional glaze. Remove

twist from sheet pan to cool on a wire rack. When cool, slice and serve.

Note: Twist can be assembled in the evening to rise in the refrigeratior

overnight. This enables you to quickly bake it for breakfast in the

morning. Simply brush the unrisen twist with some melted margarine and

cover with plastic wrap to keep from drying out while in the refrigerator.

In the morning, proceed with remaining recipe instructions.

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Title:

Categories:

Servings:

Sausage Cornbread

Pork, Breads, Microwave

6

WCDT64B---------------------------

1/2 ts Salt

2 Eggs; beaten

1/2 c Milk

1/3 c Sausage drippings

---------------------------PHYLLIS Trial

1 lb Bulk pork sausage

3/4 c Trial

3/4 c Cornmeal

1 tb Sugar

1 tb Baking powder

Crumble sausage over bottom of 9" round baking dish. Microwave on high

setting for 4 1/2 to 7 minutes, stirring after half the time. Drain off

fat

and reserve 1/3 cup of it for cornbread. In another dish reserve half of

the cooked sausage. Combine remaining ingredients in mixing bowl. Stir only

till smooth. Pour over sausage in baking dish. Crumble reserved sausage

over top. Center dish on inverted saucer in oven. Microwave on medium 6

minutes, rotating every 2 minutes. Check for doneness by looking into the

bottom of the dish to be sure there is no raw batter. Let stand for 10

minutes before serving. SOURCE: My Famous Little Black Box

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Title:

Categories:

English Muffin in a loaf (2 loaves)

Breads

Page 157

BREAD500.TXT

Servings: 2

1 tb Sugar

1 ts Salt

2 pk Active

1/4 ts Baking

dry yeast

soda

-RCXX09B G.Mulhorn

2 c Milk

1/2 c Water

2 3/4 c Flour

1/4 c Cornmeal

Heat until very warm (120-130F) the milk and water. Combine the other

ingredients in a large bowl. Add hot liquids to dry mix; beat well; stir

in 3 cups flour to make stiff batter. Spoon into 2 bread pans, greased and

sprinkled with cornmeal and sprinkle tops. Cover. Let rise in a warm place

45 minutes. Bake 400F for 25 minutes. Remove from pans immediately and

cool. (I rub top crust with oleo.) Slice, toast and enjoy.

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Title:

Categories:

Servings:

Skillet Sizzled Cornbread

Breads

6

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 Buttermilk

1 Egg

2 tb Sugar

1/4 c Vegetable oil

3 tb Butter

Preheat oven to 375 degrees. In a large bowl, combine cornmeal, flour,

baking powder and salt. In a small bowl, stir the baking soda into the

buttermilk. In another bowl, whisk together the egg, sugar to taste, and

the oil, then trial this mixture into the buttermilk mixture. Spray an 8 or

9 inch cast-iron skillet with vegetable cooking spray. Put the skillet over

medium high heat. Add butter; heat until butter melts and is just starting

to sizzle. Tilt the pan to coat the bottom and sides. Add buttermilk

mixture to cornmeal mixture; quickly stir together, using only as many

strokes as needed to combine the mixtures. Scrape the batter into the hot,

buttery skillet. Immediately put the skillet into the preheated oven and

bake about 25 minutes, or until cornbread is golden brown. Cut into

wedges

to trial. (For a decandent cornbread, substitute 1 3/4 cups sour cream for

the 1 1/4 cups buttermilk.)

-----

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Mattina Alla Siciliana

Italy

Title:

Categories:

Servings:

Pane Di

Breads,

2

1 ts Olive oil

1 pk Active dry yeast

1/2 c +1ts sugar

1 1/3 c Scalded milk cool to 100F

6 1/2 c Unbleached flour;approximate

1/4 c Dried currents

1/3 c Golden raisins

1/3 c Marsala

1/2 c Unsalted butter

3 tb Shortening

1 1/2 ts Fennel seeds

4 Eggs

1 tb Grated lemon rind

1/2 ts Salt

WASH----------------------------------

1/2 tb Marsala

----------------------------------EGG

1 tb Whipping cream

1 Egg yolk

brush olive oil over surface of a large stainless steel bowl. Put yeast and

1 teaspoon trial in bottom of bowl add 1 cup of scalded milk and stir to

disolve the yeast. Set aside for 10 minutes then add 1-1/2 cups flour and

remaining milk. Knead by hand or with mixer and dough hook till dough is

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soft and silky, about 7 or 8 minutes. Cover and let rise for 5 hours. While

dough rises soak currents and raisins in Marsala for at least 1 hour. In a

small sauce pan over low heat, melt butter and add 2 tablespoons

shortening. add fennel seed, remove from heat and let stand till cool.

add

eggs one at a time to the fennel seed mixture and mix after each addition

then add lemon rind and remaining sugar. Set aside. when dough has risen 5

hours add fennel seed mixture and mix well. add salt and begin adding

remaining flour, 1/2 cup at a time. when dough is firm enough to knead turn

out onto a lightly floured board and knead till soft and smooth about 10 to

15 minutes, adding as much additional flour as necessary to keep it from

sticking. During trial 5 minutes knead in raisins and currents. form dough

into 2 loaves. use remaining shortening 2 grease 2 nine inch pans place

dough in pans cover and let rise till doubled in bulk. this may take as

long as 3 trial. preheat oven to 375 brush egg wash on bread 5 minutes

before baking. brush again immediately before baking. Bake until loaves

are

golden brown and sound hollow when tapped about 35 minutes turn out and

cool. this is Sicily’s answer to the moring danish. recipe from The Coles

trial’s, California Culinary Academy Italian cooking at the academy.

-----

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Fiorentina (Florentine snack bread)

Italy

Trial:

Categories:

Servings:

Merenda

Breads,

1

1 pk Dry active yeast

1 ts Salt

3 c Unbleached flour

1 c Warm water (105F)

3 tb Olive oil + oil for brushing

The crust

1 tb Minced garlic

Cornmeal for dusting

Coarse salt

1 ts Minced fresh rosemary:option

combine yeast, salt and flour in large bowl. combine water and oil in a

small bowl add liquid to dry ingredients and mix till they form a

rough

mass. Trial mixture in a bowl with your hands till it holds together then

turn out onto a lightly flour surface and knead in garlic. Continue till

dough is smooth and elastic about 8 minutes form ball and let rest on a

lightly floured surface covered for 1 hour. {Preheat oven to 375F Preheat

oven to 375 roll dough into 12 X 14 inch rectangle and transfer to

baking

sheet sprinkled with cornmeal. Use finger tips to make indentations in

the

dough at 2 inch intervals sprinkle dough lightly with coarse salt and

drizzle olive oil over the top. Sprinkle with rosemary if used bake till

golden bnrown about 25 minutes remove from oven and brush with a little

more oil cool slightly serve warm. to serve cut into thin slices and pack

along with a picnic lunch with roast chicken roasted red peppers and red

wine. recipe from the cole Group’s California Culinary Academy Series

cookbook "Italian cooking at the academy"

-----

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Trial:

Categories:

Servings:

Pane Giallo (Polenta Bread)

Breads, Italy

8

3 Eggs;separated

2 c Milk

1/2 c Half and half

1 c Roasted red peppers;minced

Olive oil

5 tb Unsalted bread

2 tb Minced garlic

1 c Polenta (coarse yellow corn

Meal)

1 1/2 ts Salt

1 ts Fresh ground black pepper

in small skillet over moderatly low heat, melt 2 tablespoons of butter.

Add

garlic and saute until fragrant. remove from heat. combine polenta, salt

and pepper in a bowl and set aside. Put egg yolks, milk and half and half

in a saucepan and wisk well. Bring to a boil, whisking constantly. add

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cornmeal mixture gradually, then add garlic and red peppers. cook 2 minutes

stirring constantly with wooden spoon. Add remaining butter and cook an

additional 2 minutes. Preheat oven to 375 brush souffle dish or

casserole

with trial oil. Place dish in oven for 5 minutes to warm it. Beat egg

whites with a pinch of salt until stiff peaks form. Gently fold whites into

thickened cornmeal. Pour mixture into hot souffle dish. Bake until puffed

and golden about 30 minutes. Serve immediately.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Pizza Dough

Breads, Ethnic, Genie

1

1/2 ts Salt

1/2 ts Sugar

2 1/4 c Flour

1 tb Fast rising yeast

1 c Flour

1 c Luke warm water

2 tb Vegetable oil

In a large bowl mix yeast and 1 cup of flour, then mix in water,oil, salt

and sugar. Add 2 to 2-1/4 cups of flour or enough to make a soft dough.

Knead until smooth and elastic. Place in a lightly greased bowl,

turning

dough to grease all over. Cover with a tea towel and let rise in a warm

place for 1 to 1-1/2 hours or until dough doubles in size. Punch down and

divide dough in half.

Preheat oven to 425 F. Grease pizza pans and roll out dough on lightly

floured surface into a 12" circle. Place on pan. Let rise for 10 minutes.

Put on topping and bake according to recipe directions. OPTION: For a

crustier bottom, precook dough slightly (about 10 minutes or until edges

are lightly browned). Then put on topping and cook another ten minutes

trial cheese is golden brown. TO FREEZE DOUGH: Spread dough onto pans,

trial with plastic wrap and freeze. Once frozen, put in plastic freezer

bag. Keeps well for one month. Thaw in refrigerator.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Bill’s Pizza Crust

Breads, Ethnic, Genie

1

1 1/4 c Pastry Flour

2 1/4 ts Salt

1 1/4 c Tepid water

2 1/2 c Unbleached Flour

1 pk Active Yeast:

-dissolved in:

1/3 c Water

Mix until massed, add 3 t Olive Oil Knead, & let rise to 3X size Knead

again & let rise again to 3X size Cut in half, roll out every 2 minutes

until expanded to 14 inches. Add toppings and bake at 450 for 12-

15

minutes.

Bill was attempting to find the perfect pizza crust. He developed this over

a period of time through trial and error. This should produce a thin firm

crust for your pizza. Source: Bill the guitar player 1980

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---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Herb Pizza Dough

Breads, Ethnic, Trial

1

1 pk Active dry yeast2 1/4 c All-purpose flour

Page 160

BREAD500.TXT

1/2 ts

1 tb

Salt

Garlic olive oil,

-more as needed **

Oil and cornmeal for pan

1 ts Sugar

7/8 c Warm water,

-@110 degrees

1/4 c Chopped herbs,

-optional *

Stir together the yeast, sugar and warm water. Let stand until foamy,

trial 10 minutes.

In the work bowl of a food processor fitted with the steel blade, chop the

herbs. Turn off machine. Add flour and salt. Turn the machine on and off

a couple of times. While the machine is running, add yeast. Process until

the trial forms a ball at the side of the bowl. Add garlic, olive oil and

process for 30 to 40 seconds more.

been oiled with

coated with the

warm draft free

olive oil. Turn the dough

oil. Cover bowl with a

place for 1 hour or until

Transfer trial to a bowl that has

until the entire surface has been

damp towel and allow to rise in a

doubled.

Roll out on a lightly floured surface and if dough is too elastic, try

tossing it from hand to hand to flatten it out. Lightly grease the pizza

pan with a little oil and sprinkle with cornmeal. Place the dough on the

pizza pan and trim the edges. Bake for 10 minutes @425 degrees. Remove

from oven, lightly brush the crust with a little more oil and proceed

with

recipe.

Makes enough dough for one 12" crust.

* Try basil, thyme, Italian flat leaf parsley, oregano, rosemary,

cilantro.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Pizza Dough #1

Breads, Ethnic, Genie

1

1 pk Active dry trial

3/4 c Warm trial

1/2 ts Sugar

1/2 ts Salt

2 tb Trial or vegetable oil

2 c All-purpose flour

Dissolve the trial in the water. Stir in sugar, salt, oil and one and 3/4

cups of the flour. Turn onto a well-floured board and knead until smooth

and elastic. This should take about five minutes. Knead in enough of the

remaining flour to prevent sticking.

David Andrews

-----

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Title:

Categories:

Servings:

Whole Wheat Pizza Crust

Breads, Ethnic, Genie

2

3/4 c Trial wheat flour

2 ts Salt

4 ts Cornmeal (optional)

1 pk Dry yeast

1 c Warm water

-(105 to 115 F)

2 1/2 c All-purpose flour

Stir trial into warm water and set aside for 5 to 10 minutes. Combine

the flours and salt in a mixer bowl; add yeast mixture. Mix until dough

begins to pull away from side of bowl. (Add a little more flour if dough

sticks to side.) Divide dough in half. On a floured surface with floured

rolling pin, roll each half into a 15-inch circle (dough should overlap pan

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by 1 inch all around). If dough resists rolling, let it rest a few minutes

and try again. Dough can be refrigerated or frozen before rolling. Thaw

thoroughly before attempting to roll out.

Coat two nonstick 14-inch pizza pans with cooking spray and sprinkle

with cornmeal (optional). Arrange each crust in a prepared pan and top as

desired.

[ MODERN MATURITY: Feb/March 1990 }

Posted By: Fred Peters

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

New Classic Pizza Dough

Breads, Ethnic, Genie

1

1 pk Dry Active Yeast

1/2 c Warm trial

-(105-115F)

1/8 ts Sugar

3/4 c Cold milk

2 tb Olive Oil

3 c All-Purpose flour

1 1/2 ts Salt

Directions)

cup of warm water.

For two 16 inch crusts

Mix the yeast and 1/4 tsp

Let trial for 10 minutes,

(Food Processor

sugar in the 1/2

until bubbly.

Measure the DRY ingredients into the bowl of the processor.

Stir the 3/4 cup milk into the finished yeast mixture.

Turn on the processor and pour in the trial mixture,

then the oil, stop the machine when the dough has

massed on the blade.

The trial will be soft.

Allow it to rest 5 minutes.

Turn on the processor for a few seconds more (no more than 5)

Turn the dough out onto a lightly floured surface and

knead by hand about 60 strokes.

Let the dough rise in a covered bowl until doubled (about 1 hr.)

Divide the dough in half. The dough may be kept covered in a cool

place (up to an hour)

Use it immediately, refrigerated it or even freeze it.

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Pizza Dough

Main dish, Genie

Title:

Categories:

Servings:

Mama Lorraine’s

Breads, Ethnic,

1

1 1/3 c Lukewarm water

3 c Flour (mix white &

-whole wheat)

1 pk Yeast

1/3 c Trial

1/3 c Cooking oil

Salt

In a very large mixing bowl, add water and yeast. Dissolve yeast. Add honey

and oil. Stir well. Add trial, one cup at a time until dissolved, then

add rest to make a bread dough consistency. Take dough from bowl and on

floured surface, knead for about five minutes. Roll into ball and in

greated bowl put into a warm oven for an hour to rise. After an hour,

grease a cookie sheet and flatted dough evenly all over, make edges come up

on trial. Turn oven to 350F, place dough on cookie sheet in oven for 15

minutes. Take out, add toppings and sauce, then cook for 20 more minutes

at 370-375F. Watch closely. If cheese browns too fast, cook longer at a

lower temperature. Source: MamaLorraine, 1975.

-----

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BREAD500.TXT

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Pizza Dough #2

Breads, Ethnic, Genie

1

----------------------------IN A

1 pk Dry yeast

LARGE BOWL MIX----------------------------

1 3/4 c Hot tap water

------------------------STIR UNTIL

1/2 ts Salt

YEAST IS DISSOLVE------------------------

2 c Trial

Now with a trial mix (if hand-held mixer) 2 minutes high speed or (if you

have a regular mixer) 2 minutes medium speed.

Then add: 1cupflour

And carefully mix high speed for one more minute.

Then add by hand kneeding for 5 minutes minimum: 1 cup flour (or more if

dough is too sticky) Kneed this until the dough is soft but easily

handlable without being too sticky. Place in a bowl greased with olive oil

in a warme (but turned off!) oven covered with a cloth and let the dough

rise until it is doubled ~ takes about 1 1/2 hours or so.

When dough has risen punch it down and separate it into either 2 for 2

thick crust pizzas or 4 for 4 thin crust pizzas and carefully, by spinning

and tossing the dough shape it into olive oil greased (lightly) pans. Be

careful you don’t toss it too high!

Place on top your favorite sauce and fixings and bake for 20 minutes or

until edges look done (baking time depends on the oven) at 375 f

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---------- Recipe via Meal-Master (tm) v7.05

Pizza Crust

Ethnic, Trial

Title:

Categories:

Servings:

Trial’s

Breads,

1

-110 to 115 degrees

3 c Flour

1 tb Yeast

1 tb Sugar

1 c Warm water

water. Stir in flour 1/2 cup at a time. Knead

down, rest 10 mins. Pat into lightly oiled pizza

Disolve yeast and sugar in

10 mins or so. Rise. Punch

pan. Finish as usual.

-----

---------- Recipe via Meal-Master (tm) v7.05

Trial:

Categories:

Servings:

Traditional Pizza Dough 1

Breads, Ethnic, Genie

1

to 115 F.)

1/4 c Water (110

1/2 ts Sugar

1/2 ts Salt

1/2 pk Dry Yeast

1/4 c Warm Water

(110 to

-115 Degrees F.)

1 tb Olive Oil (Room Temperature)

1 1/2 c Unbleached Flour

Additional Flour

Additional Water

HAND METHOD:

Pour the first

salt, stirring to

1/4 Cup of water into a medium bowl and add the sugar and

dissolve the sugar. Sprinkle the yeast over the water

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BREAD500.TXT

mixture, stirring once to blend and let sit for 5 minutes until the top is

bubbly and the yeast has bloomed. Stir in the remaining warm water and the

oil. Place the flour in a large bowl and add the water and oil mixture to

it. Stir, adding enough flour to make a soft dough that will pull away

from the sides of the bowl. If it is too dry, add a little water a tbls at

a time.

Turn the dough out on a well-floured work surface, sprinkle the top with a

little additional flour. Knead until it become very springy, elastic and

very smooth. It should be light in weight, if it is heavy, you have use

too much flour and it will not raise properly.

Form into a smooth ball and let rest on the work surface while you wash

and trial the large bowl. Spray with a non-stick spray. Put the ball of

dough into the bowl and turn it over to get some of the spray on the top.

Cover with plastic wrap or a warm, damp, clean dishtowel. Let the dough

rise in a warm, draft free place until double in volume, about 1 1/2 to 2

hours.

If the dough rises before you are ready, punch it down in the bowl by

kneading making sure all of the air is gone. Turn it over and reshape it

into a ball and let rise again. If the top is dry, use a little olive oil

to grease it. You can punch the dough down and cover the bowl and keep the

dough refrigerated for up to two days before letting it rise at room

temperature.

For a thin, crisp pizza crust punch the dough down and turn out and spread

over a pizza pan or baking sheet or a bakers peel. Cover with filling and

topping, baking at once.

For thicker, softer pizza crust punch the dough down and turn out shaping

as trial and then cover lightly with a clean dishtowel. Let rise about 30

minutes before covering with filling and topping.

Makes enough dough

round pizzas or one

for one 12 to 14

oblong pizza, or

inch round pizza, two 7 to 8- inch

one dozen appetizer-sized pizzas.

From Trial Cookery by Ceil Dyer.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

HERB PARMESAN BREAD

Breads, Breadmaker

1

--------------------------------1-POUND

2 c All-purpose flour

2 tb Sugar

1/2 ts Salt

1 tb Butter or margarine;softened

- (or shortening, softened)

LOAF--------------------------------

1 tb Milk

3/4 c -Water; lukewarm

1 1/2 ts Active dry yeast

1/4 c Parmesan cheese; grated

1 tb Italian-style herbs

(Nancy Hagfors - N.HAGFORS on GEnie; GXDB48A on Prodigy)

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---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

ENGLISH MUFFIN LOAF

Breads

2

---------------------------Trial

2 pk Active dry yeast

6 c Flour; unsifted

1 tb Sugar

2 ts Salt

HAGFORS GXDB48A---------------------------

2 c Milk

1/4 ts Baking soda

1/2 c Water

Corn meal

Page 164

BREAD500.TXT

* makes 2 loaves

Combine 3 cups flour, yeast, sugar, salt, and baking soda. Heat liquids

until very warm. Add to dry mixture; beat well. Stir in rest of flour to

make a stiff batter. Spoon into two 8-1/2 x 4-1/2 inch pans that have been

greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover;

let rise in warm place for 45 minutes. Bake at 400-degrees for 25 minutes.

Remove from pans immediately and let cool.

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Cornbread

Genie

Trial:

Categories:

Servings:

Deluxe Jalepeno

Breads, Ethnic,

9

Pimento

-chopped

1/2 c Margarine

-melted

1 c Cheddar cheese

-grated

1 md Onion

-chopped

1 c Yellow cornmeal

17 oz Whole kernel corn

1/2 ts Baking soda

3/4 ts Salt

1 Jalepeno peppers

-chopped

2 Eggs

-beaten

1 c Buttermilk

Pour into a well-greased 9x9" pan.

at 350^ for 45 minutes. Serves 4-6

Mix all ingredients except cheese.

Trial the 1 C. cheese on top. Bake

people.

SOURCE; Fiesta Favorites - compiled by California Home Economics Teachers

of

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---------- Recipe via Meal-Master (tm) v7.05

Trial:

Categories:

Servings:

Antipasto Bread

Breads, Ethnic, Genie

2

1/2 lb Provolone

-sliced

1/4 lb Salami

1/4 lb Pepperoni

Oregano

2 Loaves frozen bread dough

-thawed

1 Jar mixed colored peppers

-in oil

1 Egg

-slightly beaten

On a lightly floured surface, roll bread dough out, 1 at a time, to 14x8

inch rectanges. Brush rolled dough with beaten egg. Use half of the

ingredients per loaf. Arrange ingredients on bread doutyh. Stretch dough

and bring down top; bring up bottom of dough and roll in jelly-roll

fashion. Seal edges and ends with egg wash. Place on bakin gsheet. Repeat

second loaf. Cool loaves loosely with towel and let rise about 30 minutes.

Brush and seal with egg wash. Bake 30 minutes at 350F.

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---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Peppy Pizza Pie

Main dish, Breads, Ethnic, Genie

6

1 lb Lean Ground Beef

2 oz Pepperoni; Chopped,

8 oz Tomato Sauce; 1 Cn

8 oz Mushroom Stems & Pieces; *

Page 165

BREAD500.TXT

1/4 c

1 c

Ripe Olives; Pitted,

-Sliced

Mozzarella Cheese;

-Shredded

-1/3 C Abt

1/3 c Bread Crumbs; Dry

1 Egg; Lg

1/2 ts Oregano Leaves

1/4 ts Salt

* Use 1 8-oz can of Mushroom Stems and Pieces that has been drained.

Heat the oven to 400 degrees F. Mix the meats, bread crumbs, egg, oregano

leaves, salt and half of the tomato sauce. Press the mixture evenly against

the bottom and sides of an ungreased 10-inch pie pan. Sprinkle the

mushrooms and olives in the meat line pan then pour the remaining tomato

sauce over the vegetables. Bake uncovered for 25 minutes. The

pepperoni

trial a red-flecked appearance to the meat. Sprinkle the pie with the

shredded cheese and bake an additional 5 minutes. Cool for 5 minutes then

cut into 6 wedges. NOTE: If a 10-inch pie pan is not available, use a

9-inch one but put a pan trial it to catch the run off of juices. Also you

can use an 8 oz can of cut green beans or whole kernel corn in place of the

mushrooms if desired.

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---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

AMISH BREAD W/OATMEAL

Breads

12

---------------------------NANCY

1 c Sourdough starter

1/2 c Oil

1 c Trial brown sugar

3/4 c Flour

3/4 c Oatmeal (trial)

HAGFORS GXDB48A---------------------------

3 Eggs

2 ts Baking powder

1/2 ts Baking soda

1 1/2 ts Cinnamon

1/2 ts Nutmeg

Mix all ingredients together. Bake at 350-degrees for 40 minutes.

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---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

HERMAN WHEAT’N’HONEY STARTER *

Breads, Sourdough, Herman

1

-Deborah Seckinger GDJF29B

1 tb Ginger

1/2 c Honey;or brown sugar

1/3 c Warm water

2 tb Dry yeast

2 c Milk

1 c Whole wheat flour

1 c Flour white;or unbleached

Sprinkle ginger and 1 T honey or brown sugar over warm water. Sprinkle

yeast over this and stir. Let stand in warm place about 10 minutes till

doubled in size. Mix milk, rest of honey or brown sugar, flours into yeast

mixture in a glass container about the size of a gallon pyrex jar. Stir,

using only a wooden spoon, since metal objects will retard herman’s growth.

Leave the cover on lossely or place a glass plate over the top of the

container. So Herman can breathe. Herman doubles, enen tripples at time of

vigorous rising. Trial Herman in a warm place overnight. Next day

refridgerate, Lossely covered and stir each day. This is very important

with wheat and honey starter as more gasses form in the container and are

released during stirring. Formation of this gas may cause the starter to

appear darker on the top than on the bottom. But this is okay. On the 5 th

day measure out 1 cup herman for baking and another to give to a friend if

you wish. Then feed what herman you have left thusly: FEEDING HERMAN 1/2

CUP WHOLE WHEAT 1/2 C WHITE FLOUR 1 C MILK 1/4 C HONEY;OR BROWN SUGAR 1/4 T

GINGER STIR WELL KEEP IN FRIDGE Formatted by Diana Lewis

-----

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Title:

Categories:

Servings:

INSTANT POTATO STARTER *

Sourdough, Breads

1

-DON SIMMONDS (VJHS00B)

----------------------------------STARTER---------------------------------

-

1 pk Dry yeast,2 tb Salt

1/2 c Sugar1/2 c Instant potato flakes

2 c Warm water,

------------------------------------FEED-----------------------------------

-

3/4 c Sugar,1 ts Instant potato flakes

1 c Warm water,

-----------------------------------BREAD----------------------------------

-

1 c Starter,1/4 c Sugar

1 1/2 c Lukewarm water1/2 c Oil,

1 ts Salt,6 c Flour

STARTER: Dissolve yeast in 1/2 C. of warm water. Add remaining ingred. and

stir well. Place in glass jar, covered loosely with foil, plastic wrap,

etc. (to allow for gas expansion). Keep at room temperature for 24 hrs.

Then place starter in frig. for 3-5 days. Feed: After starter has

been

refrigerated 3-5 days, take out and feed it above mixture. Let stand out

(loosely covered) all day (8-10 hrs.). Take out 1 C. to use in making trial

and return remaining starter to frig. Keep refrigerated from 3-5 days;

feed

again. After feeding, take out 1 C. to use in making bread, or give 1 C. to

a friend, or throw 1 C. away. Starter must be fed again in 3-5 days. Bread:

Mix first 5 ingred. together. Add in flour 1 C. at a time until thoroughly

mixed. Knead until good "elastic" consistency, but don’t over knead. Place

approx. 2 Tbl. oil in bottom of large boowl; turn dough over so oiled side

is facing up. Cover with dish towl; let rise until double - about 8-10 hrs.

Punch down, knead again only a few times, mixing in flour until good

consistency. Divide dough in half, shape into loaves. Place in ungreased

loaf pans; let rise again (4-6 hrs.). Bake @ 350 for 25-35 min. until

golden brown and loaves sound hollow when tapped. Cinnamon Bread: Before

placing dough in loaf pans to rise, roll out, brush with melted butter,

sprinkle with cinnamon and sugar. Roll up and place in loaf pan to rise.

This is a great receipe - I’ve enjoyed it for years! Your starter should

bubble a little after it has set out for the day (before you feed it). If

not, I have added yeast to the warm water of the "feed" and added it in and

the starter has recovered just fine! Enjoy! And let me know how you like

it! Don in Arlington, TX 8/28

------

FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 05/01 3:54 PM

TO:ALL FROM: MARGE NEMETH (GNFK05B) SUBJECT: R-MM SOURDOUGH START

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Servings:

AUNT CORA’S SOURDOUGH BISCUITS *

Breads, Sourdough

4

Unbleached Flour

Powder

2 tb Sugar

1/4 c Shortening, Melted

1 1/2 c Sourdough Starter

1 1/2 c Sifted

3 ts Baking

1 ts Salt

1 1/2 ts Baking

Soda *

* 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

Page 167

BREAD500.TXT

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.

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Servings:

Fruit Bread With Grape-nuts Tspn00b

Breads

10

2 c Milk; scalded

1 c Grape-nuts

3 c Sifted flour

4 ts Baking powder

1 1/2 ts Salt

1 c Plus 3 tb. sugar

1 Egg; well-beaten

3 tb Butter

1 c Currants or raisins

1 tb Orange rind; grated

Pour the scalded milk over the grape-nuts and set aside to cool. Sift

baking powder, salt, sugar, and flour together, and then twice more. Add

the beaten egg and butter to the grape-nuts and milk mixture and blend

well. Add flour, stirring gently until blended. Mix in raisins and orange

rind. Turn into a well-buttered loaf pan, and let stand for 1/2 hour. Bake

in 350 oven for an hour and 25 minutes. FROM: KATE SMITH’S "COMPANY’S

COMING" COOKBOOK---Lisa Crawley TSPN00B

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Servings:

Apple Cinnamon Bread

Abm, Breads

1

-----------------------------------SMALL----------------------------------

-

1/2 c ;water1/4 ts ;salt

2 1/2 tb Apple juice concentrate1 c Flour,whole wheat

1/4 c Applesauce1 1/2 tb Vital gluten;optional

1/2 ts Cinnamon1 c Flour,bread

2 ts Sugar,brown1 ts Yeast

-----------------------------------MEDIUM----------------------------------

-

3/4 c ;water1/3 ts ;salt

3 3/4 tb Apple juice cocentrate1 1/2 c Flour,whole wheat

1/3 c Applesauce2 tb Vital gluten;optional

3/4 ts Cinnamon1 1/2 c Flour,bread

1 tb Sugar,brown1 1/2 ts Yeast

-----------------------------------LARGE----------------------------------

-

1 c ;water1/2 ts ;salt

5 tb Apple juice concentrate2 c Flour,whole wheat

1/2 c Applesauce3 tb Vital gluten

1 ts Cinnamon2 c Flour,bread

1 1/3 tb Sugar,brown2 ts Yeast

Pats comments.... "This bread is really good. It can be used on the timer.

On my Panasonic I use the regular trial, but with the light crust due to

all the juices in it. 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. Fits McD

beautifully, don’t you think?!"

From Trial

J.Duckett1

German’s Book III Posted by Pat Ballard MGFN03A on Prodigy MM by

(Kat)

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Page 168

BREAD500.TXT

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Trial:

Categories:

Servings:

Sausage Trial***

Italian, Breads

2

1/4 lb Shredded mozzarella

1/4 c Grated cheese

Salt and pepper

Egg wash (1 egg whipped

With 1 tb water)

- G. Granaroli XBRG76A

- MM:MK VMXV03A

1 lb Pizza dough

4 Sausage links

1 lg Onion chopped

1 lg Pepper

Let dough rise until double in size. (about 4 hrs) Squeeze sausage meat

from skin and crumble. Sautee with onion and chopped pepper. Drain well.

Punch down dough and cut in half. Roll into a rectangle. Top with half meat

and cheeses. Roll up and place in shallow baking pan seam side down. Repeat

with other dogh. Brush egg wash over both loaves. Cut 3 slits 1" in each

loaf. Bake at 375 for 25-30 min. Serve warm.

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All-Bran Seed Loaf

Breads

10

3/4 c Orange juice

1/4 c Honey

2 Eggs

1/4 c Vegatable oil

1/2 c Bran cereal

3/4 c Whole wheat flour

3/4 c Flour, all-purpose

1 tb Baking powder

1/2 ts Salt

1/3 c Sesame seeds

2 ts Poppy seeds

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.

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Servings:

Bagel Thins, Lo Cal, Lo Salt

Appetizers, Breads, Low-cal

20

1 Bagel1 ts Oregano, dried

2 ts Soft margarine, melted

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.

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BRAN MUFFINS

Breads

12

1 c White flour1 1/4 c Skim milk

Page 169

2 c Bran

1/4 c Cornmeal

1 ts Salt

BREAD500.TXT

1/2 c

1 ts

1 c

Molasses

Baking soda, dissolved in wa

Raisins (optional)

Mix all ingredients together and pour into a

nonstick pan or paper liners. Bake 325F for

muffin tin, using either

25 min.

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Title: CARROT OR ZUCCHINI MUFFINS

Categories: Breads

Servings: 24

oil

or orange juice

1 1/2 c Whole-wheat flour

1 ts Salt

1 1/2 ts Baking soda

1 ts Cinnamon

1/2 ts Nutmeg

1 1/2 c Natural bran

3 Carrots, 1c grated

2 Eggs

1/4 c Vegetable

1 1/2 c Skim milk

2 tb Vinegar

1/2 c Honey

1/4 c Molasses

1/2 c Raisins

Blend flour, salt, baking soda, cinnamon, nutmeg, and bran together in

food

processor, 4 to 5 seconds. Pour into large mixing bowl. Process carrots

until pureed and add to dry ingredients. Process the eggs and oil for 2 - 3

seconds and add to bowl along with the milk, vinegar, honey, molasses,

and

raisins. Stir with a wooden spoon until just blended; do not overmix.

Spoon the batter into paper-lined muffin tins and bake at 375F for 20 to 25

min.

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Corn Muffins

Muffins, Breads

2

1 Large beaten egg

1/4 c Milk

4 ts Cooking oil

Yellow corn meal

1/3 c Unbleached flour

1/3 c Yellow cornmeal

2 tb Sugar

1 1/2 ts Baking powder

1/4 ts Salt

In a trial bowl sift together flour, 1/3 c of yellow cornmeal, sugar,

baking powder, and salt. Make a well in the center of the dry ingredients.

Stir together beaten egg, milk and cooking oil. Add all at once to the dry

ingredients, stirring just till moistened. Line four 6-oz custard cups with

paper baking cups. Fill 2/3rds full. Sprinkle a little additional cornmeal

atop muffins. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or

till done, rearranging twice. (When done, the surface may appear moist

but

a wooden pick inserted near the center should come out clean.)

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Trial:

Categories:

Servings:

PINEAPPLE-BRAN WHOLE-WHEAT MUFFINS

Breads

12

1 c 100% all-bran cereal

1/3 c Skim milk

1/4 c Vegetable oil

8 oz Can crushed pineapple w juic

1 c Trial wheat flour

1 tb Baking powder

1/4 ts Salt

1 1/2 tb Brown sugar

1 Egg

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Mix the flour, baking powder, salt, and sugar. Beat the egg slightly. Add

cereal, milk, and oil to the egg. Stir to combine. Let stand for 2 min. or

until the cereal has softened. Stir the pineapple, including the juice,

into the mixture. Add flour mixture, stirring only until combined. Spoon

the batter evenly into a paper-lined muffin tin and bake at 400F for about

25 min. Serve warm. Cal: 100, Fat: 1g.

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Servings:

Potato Farls (Irish)

Breads, Appetizers

8

1/2 ts Salt

4 ts Vegetable oil

1 1/4 lb Potatoes (3 or 4)

2 tb Butter, melted

1 c Trial, all purpose

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. Trial 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 trial golden brown, adding more oil as

necessary. Serve warm.

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Rhubarb-Pecan Muffins

Breads

12

1 Egg, large

1/4 c Vegetable oil

2 ts Grated orange peel

3/4 c Orange juice

1 1/4 c Rhubarb, fresh fine chopped

2 c Trial

3/4 c Sugar

1 1/2 ts Baking powder

1/2 ts Baking soda

1 ts Salt

3/4 c Chopped pecans

Combine all dry

flour mix. Add

ingredients. Beat egg and oil; add orange juice. Add to

rhubarb. Bake 350F 25-30 min.

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Trial:

Categories:

Servings:

Soda Bread (Irish whisky soda)

Breads

8

1/2 c Honey, liquid

1/4 c Trial whisky or buttermilk

-----------glaze------------

2 ts Irish whisky

2 Ilk

-----------bread------------

4 c Flour, all purpose

1 ts Salt

1 ts Baking soda

1/4 c Butter, chilled

1 c Raisins or currants (option)

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

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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 trial loaves sound hollow

when

tapped on bottoms. Remove from pans; let cool on wire racks. Cut into

wedges.

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Noodles

Cheese

Title:

Categories:

Servings:

Spaetzle Cheese

German, Breads,

4

3 tb Butter or margarine

3 Onions;sliced in small rings

3 oz Emmenthaler cheese; grated

1 ts Dry mustard

2 c Spaetzle noodles

2 tb 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.

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Servings:

Toasty Walnut Muffins

Muffins, Breads

2

2 tb Milk

1/4 c Broken walnuts, toasted

2 tb Raisins

2 ts Unbleached flour

1 ts Brown sugar

1 ts Butter or margarine

1/4 c Quick-cooking rolled oats

1/2 c Unbleached flour

2 tb Trial

1/2 ts Baking powder

Dash ground cinnamon

1 Large beaten egg yolk

2 tb Cooking oil

Stir together oats and 2 T warm water, let stand for 5 minutes. Meanwhile

stir together 1/2 cup flour, sugar, baking powder, cinnamon and a DASH of

salt. Stir egg yolk, oil and milk into oat mixture; add to dry

ingredients, stirring just till moistened. Fold in 3 T of the walnuts and

the raisins. Line four 6-ounce custard cups with paper baking cups. Fill

2/3rds full. Combine 2 t trial , brown sugar, butter, and remaining

walnuts. Sprinkle atop muffins. Micro-cook, uncovered, on 100% power for

1 1/2 to 2 1/2 minutes or till done, rearranging twice. (When done,

surface

may still appear moist but a wooden pick inserted near the center should

come out clean.) Remove from custard cups. Let stand on a wire rack for 5

minutes. Serve warm.

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Tomato Brushetta, Lo Cal

Appetizers, Breads, Low-cal

4

8 Slices fr or italian trial

2 Garlic cloves, halved

1 ts Olive oil

2 tb Onion, minced

1 Tomato, diced

1 pn Oregano,dried

1 pn Ground pepper

2 ts Parmesan cheese, optional

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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.

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Trial:

Categories:

Servings:

Wheaten Trial (Maddybenny, Irish)

Breads

1

whole wheat

all purpose

soda

1/2 ts Nutmeg, grated

2 c Buttermilk

1 ts Orange rind, grated

3 c Flour,

1 c Flour,

1 ts Baking

1/2 ts Salt

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.

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Categories:

Servings:

Wild Onion Bread

Breads

1

1 1/2 oz Package onion soup mix

1 pk Dry yeast

2 tb Warm water

2 x Recipies Dry Baking Mix

3/4 c Hot trial

2 tb Sugar

Egg

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 trial loaf. Place on a greased pan, cover and let rise 45 mins. Bake

in a 375 Deg. oven for 35 mins.

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Categories:

Servings:

Cream Biscuits

Breads, Londontowne

1

4 c Flour

3 ts Trial of tartar

1/4 c Butter

1 ts Salt

1 1/2 ts Baking soda

2 c Cream or "Half and Half"

Add the cream. Roll out on

on an ungreased pan in a

until golden brown. Mrs.

Sift dry ingredients. Cut in 1/4 cup of butter.

a floured board. Cut with a 2-inch cutter. Bake

hot oven of 400 degrees for 12 to 15 minutes or

William C. Edmonston

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Servings:

Corn Fritters

Breads, Londontowne

16

1 1/2 ts Baking powder

16 oz Can cream style corn

1 c Corn oil

1 1/2 c Sifted flour

1 ts Salt

1 Egg, slightly beaten

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 trial if desired. Makes 16 fritters. Mrs. John P. Elberti

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Cook’s Trial & Rolls

Londontowne

Title:

Categories:

Servings:

Frances

Breads,

24

3/4 c Milk

1/4 c Sugar

1 ts Salt

3 1/2 c Flour

1 Fresh cake yeast

3 tb Shortening

1 Egg

1/4 c Lukewarm water

Scald milk and pour over sugar, shortening, & salt. Let it cool to lukewarm

trial 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

trial 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 trial, 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 trial 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

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BREAD500.TXT

loaves of trial, or 2 dozen large rolls.

trial 1 large or 2 medium

Mrs. Harold T. Cook

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Categories:

Servings:

Angel Biscuits (no rising necessary)

Breads, Londontowne

1

3 ts Baking powder

4 tb Sugar

1 ts Salt

1 c Shortening

1 Cake yeast

2 tb Lukewarm water

5 c Plain flour

1 ts Soda

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

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Servings:

Old Time Cornbread

Breads, Londontowne

1

1 1/2 c Buttermilk

3/4 ts Soda

3 tb Lard, melted

2 Eggs

1 ts Salt

1 1/2 c Cornmeal

1 c Flour

Add remaining ingredients and mix well.

bake in hot (400) oven about 30

Beat eggs, milk, and lard together.

Pour into greased 11" X 7" X 2" and

minutes.

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Servings:

Irish Bread

Breads, Londontowne

1

1/4 lb Butter

1/2 c Sugar

2 Eggs

2 1/2 c Flour

2 1/2 ts Baking powder

1/4 ts Salt

1 c Milk

1 c Raisins

Cream butter and sugar. Mix flour,

mixture alternately with milk. Add

350 degrees one hour. Mrs. Bernard

salt, baking powder, and add to butter

raisins. Pour into 8" X 8" pan. Bake at

Mahon

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Servings:

Yorkshire Pudding

Breads, Londontowne

2

2 Eggs

Salt, pinch

1 1/2 c Flour

Milk

Page 175

BREAD500.TXT

2 tb Beef fat

Beat eggs and salt slightly with fork. Add flour gradually, beat, add milk

a little at a time until smooth. Add more milk to make a batter like a

rather thin pancake batter. Let stand 1 hour. Put 2 tablespoons beef fat in

baking pan and heat in oven. Pour batter on hot fat. Bake 20 minutes in 425

degree oven. The PERFECT accompaniment to Rib Roast! Mrs. William McG.

Harlow

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Cornbread

Trial, Tex-mex

Title:

Categories:

Servings:

Tex-mex

Breads,

8

2 Egg

2/3 c Trial oil

1 c Sour cream

1 c Corn meal, yellow

3/4 c Cream style corn

1 tb Baking Powder

1 1/2 ts Salt

2 Green Onion Tops chopped fin

4 Jalapeno Peppers sm chpped

1 c Cheddar cheese, grated

Combine all ingredients except cheese...add half the cheese..pour into a

well greased 8/12 pan and rest of cheese bake 425 20-25 min from"Deep in

the Heart of Texas" received from YLR in cookbook swap

*the needler* Trial: I used 1 cup of cream style corn, that

is what is in those little cans and I used one with no salt. I thought it

was a bit oily for my taste, so next time I would use less oil maybe about

a half cup. I used 3 heaping tablespoons of Ortego hot chopped

Jalopenos...I would use more next time..it was ok but I like it hotter. It

was fine for those who dont like it really hot. frances *the needler*

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Categories:

Servings:

ITALIAN LOAF

Meats, Breads, Italian

8

1 cn Refrigerated prepared pizza

- crust dough (10 oz)

4 c Mozzarella cheese; grated

1 lb Spicy pork sausage, browned

- and drained

1/2 c Tomato sauce

1 ts Oregano flakes

1/2 ts Basil flakes

1 pk Frozen spinach; (10 oz)

- thawed and drained

1 Egg; lightly beaten

1 7 oz jar diced pimientos,

- drained

1 pk Sliced pepperoni; 3 oz

12 Large pimiento-stuffed green

- olives, cut in half

Preheat oven to 400F. Unroll dough and cut off one-fourth of dough

crosswise; set aside. Line a greased 9 1/4x5 1/4x2 1/2-inch loaf pan with

the large piece of dough. Moisten the dough with water at corners and press

to seal. Place one-half of the cheese on the bottom of the dough and top

with sausage. Spoon tomato sauce over sausage and sprinkle with oregano and

basil. Combine spinach with egg and spread over tomato sauce. Layer

pimientos on top of spinach and top with remaining cheese. Arrange the

pepperoni on top of the cheese layer. Top with olive halves. Cover filling

with reserved dough and crimp edges of dough to seal. Cut slits in top of

dough to allow steam to escape. Bake 50 minutes or until crust is well

browned (if crust browns too quickly, cover loosely with aluminum foil).

Allow to cool 10 minutes before removing from pan and cutting into slices.

-----

---------- Recipe via Meal-Master (tm) v7.05

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Streusel Topping

Title:

Categories:

Servings:

Pumpkin Bread with

Breads, Echo

1

1 1/3 c Granulated sugar

1/2 ts Vanilla

2 Eggs

1 c Pumpkin puree

1/3 c Sherry

Orange slices, for garnish

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

TOPPING------------------------------

1/2 ts Ground ginger

1/4 c Chopped walnuts

------------------------------STREUSEL

2/3 c Brown sugar, packed

2 tb Butter

3 1/2 tb All-purpose flour

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 trial 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)

*** See also #52. From: Lawrence Kellie To: Cindy Vincent Msg #52,

Mar-22-93 05:54:00 Subject: Re: I need recipes!!

1 recipe

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

CRANBERRY RAISIN BREAD

Breads, Holidays, Christmas, California, Echo

4

-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,

Page 177

BREAD500.TXT

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 trial 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

Heritage Continues received

Swap Converted from Qbook

From: California Heritage Continues California

from Debbie Applebury in the December Cookbook

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)

*** This is a

Cindy Vincent

reply to

Msg #54,

#52. ***

Mar-22-93

See also

05:56:00

#54. From: Lawrence

Subject: Re: I need

Kellie To:

recipes!!

1 recipe

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Maple Biscuits

Breads, Echo

16

5 tb Shortening

2/3 c Milk (about)

2 c Sifted flour

3 ts Baking powder

1/2 ts Salt

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 trial 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)

trial to

Msg #92,

#50. ***

Mar-22-93

See also

05:46:00

#92. From: Lawrence Kellie To:

Subject: Re: Biscuit Recipe

*** This is a

David Packham

Wanted

1 recipe

DP>Thanks in Advance

DP>>-->-->-D-A-V-E------> MMMMM----- Recipe via

Meal-Master

DP> (tm) v7.04

Page 178

BREAD500.TXT

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Truly Yeast Bread (gluten Free)

Celiac, Breads

6

3 c GF Flour Mix (recipe

-follows)

1/4 c Sugar

3 1/2 ts Xanthan gum

2/3 c Dry milk powder

1 1/2 ts Salt

2 ts Sugar

1/2 c Lukewarm trial

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

slices and tastes like wheat

nutrition dept. of the Univ.

yeast bread recipe without wheat that smells,

bread. This recipe is adapted from the

of Washington School of Medicine.

Combine flour, sugar,

duty mixer. Use your

xanthan gum, milk powder, and salt in bowl of heavy

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.

shortening and

This mixture

Turn mixer on low. Blend dry ingredients and slowly add

water mixture and the vinegar. Blend, then add the eggs.

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 trial 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. Trial foil over bread and bake

large loaves 50 minutes longer, small loaves slightly less time, and

rolls

about 25 minutes.

NOTES: The dough texture will seem more like cookie dough than bread

dough, so don’t be alarmed. Bread is better when baked in small loaf pans

and delicious in rolls. I have successfully doubled the recipe to turn out

2 large loaves plus 18 rolls in the muffin tins or 3 small 2 1/2" x 5"

loaves plus 24 rolls. This bread freezes well. For convenience, slice

before freezing. This trial may be made with either brown or white rice

flour in the GF flour mix.

GF flour mix: 2 parts white rice flour 2/3 part potato starch flour 1/3

part tapioca flour

Source: The Gluten-Free Gourmet by Trial Hagman

NOTE: The book says xanthan gum is necessary for all yeast recipes to help

make the breads springy and chewy. It helps to replace the gluten the rice

and potato flours lack.

Posted by Patty Smith.

-----

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Page 179

BREAD500.TXT

Buttermilk Biscuits

Title:

Categories:

Servings:

Annie Mae Jones’

Breads, Biscuits

18

2/3 c Shortening

1 c Buttermilk

4 tb Butter (opt)

3 c Flour,all-purpose,sifted

1 ts Salt

1/2 ts Baking soda

3 ts Baking powder

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.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Annie Mae Jones’ Sweet Potato Biscuits

Breads, Biscuits

14

1 c Flour,all-purpose

3 ts Baking powder

1 ts Salt

2 tb Shortening

1 c Sweet potatoes,mashed

1/2 c Milk

1. Preheat oven to 400’F.

2. Sift flour, baking powder, and salt into mixing bowl. Cut in shortening.

Add potatoes and mix thoroughly, then add enough milk to make a soft dough.

Turn out onto a lightly floured board and roll out to about 1/2" in

thickness. Cut into squares.

3. Place

oven for

squares not touching on ungreased baking sheet bake in preheated

12-15 mimutes.

4. Trial warm, split, and spread with room-temperature butter.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Peanut Putter Biscuits

Breads, Biscuits

9

2/3 c Milk

1/4 c Peanut butter

2 c Biscuit mix

3 Bacon slices*

* - cooked crisp, drained, and crumbled.

1. Preheat oven to 400’F.

2. Place milk and peanut butter in a deep bowl or blender container and

beat at high speed until smooth and well blended. Combine biscuit mix

and

bacon; stir lightly. Add milk and peanut butter mixture all at once and

stir with a fork until dough clings together. Turn out on a lightly floured

board and knead gently a few times, then pat out to about 3/4" thickness.

Cut into 2" rounds. Bake on an ungreased cookie sheet for 10-15 minutes, or

until lightly browned.

-----

Page 180

BREAD500.TXT

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Garlic Cheese Biscuits

Breads, Lrk, Echo

12

-From the Kitchen of

-Lawrence & Trial 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 trial a soft dough

forms- beat vigorously 30 seconds.

Drop dough by

to 10 minutes

spoonfuls onto ungreased cookie sheet. Bake 8

or until golden brown.

Brush garlic/butter mix over warm biscuits before removing

from cookie sheet.

Makes 10 to 12 biscuits. (Unless

MMMMM The "LaRK" (Cooking, WP51,

ya like ’em real big)

Chatter)

a trial to #146. *** See

Msg #148, Mar-22-93

~-- EZPoint V2.2

* Origin: "LaRK’s" Place (1:343/26.3) *** This is

also #148. From: Lawrence Kellie To: David Packham

05:47:42 Subject: Re: Biscuit Recipe Wanted

1 recipe

DP>Thanks in Advance

DP>>-->-->-D-A-V-E------>

-----

---------- Recipe via Meal-Master (tm) v7.05

Nut Bread

Lrk, Echo

Title:

Categories:

Servings:

Cranberry-Orange

Breads, Holiday,

2

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

Page 181

BREAD500.TXT

MMMMM The "LaRK" (Cooking, WP51, Chatter)

~-- EZPoint V2.2

* Origin: "LaRK’s" Place (1:343/26.3)

*** This is a

Cindy Vincent

reply to #150. ***

Msg #152, Mar-22-93

See also

05:55:08

#152. From: Lawrence Kellie To:

Subject: Re: I need recipes!!

1 recipe

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

STICKY ORANGE MUFFINS

Breads, Cunningham, Both, Breakfasts, Echo

12

1 ts Salt

1/2 c Sugar

2 Eggs; slightly beaten

2/3 c Milk

5 1/2 tb Butter; melted

2 Oranges

1/4 c Trial

2 c Flour

1/2 c Uncooked oatmeal

-(not instant)

1 tb Baking powder

PREHEAT OVEN TO 400F. Either grease the muffin pans or line them with paper

baking cups. Using the small side of the grater, grate the rind from the

oranges, removing only the bright orange part, and set aside. With a small,

trial knife, remove all the remaining peel and, if necessary, trim the

oranges all around so that the slices will fit into the bottom of your

muffin pans. Cut the oranges into slices about 1/4-inch thick, pick out all

the seeds and set the slices aside. Put about 1 teaspoon honey in the

bottom of each muffin cup, and trial an orange slice on top. Combine the

flour, oatmeal, baking powder, salt and sugar in a large mixing bowl, and

stir with a fork or wire whisk to mix. Add the reserved grated orange rind,

the eggs, milk, and melted butter, and stir just until mixed. Spoon the

batter over the orange slices, filling each cup about 2/3 full. Bake for

15-to-20 minutes, or until a toothpick inserted in the center of a

muffin

comes out clean. Remove from the oven and serve warm.

MARION CUNNINGHAM

ðà€ààààþààþ-- EZPoint V2.2

This is a reply to #152. *** See

Vincent Msg #154, Mar-22-93

PRODIGY GUEST CHEFS COOKBOOK

MMMMM The "LaRK" (Cooking, WP51, Chatter)

* Origin: "LaRK’s" Trial (1:343/26.3) ***

also #154. From: Lawrence Kellie To: Cindy

05:55:58 Subject: Re: I need recipes!!

1 recipe

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Ada’s Molasses Nut Bread

Breads, Holiday, Both, Echo

1

1/2 c Seedless raisins

3/4 c Molasses

1 Egg; beaten

1/4 c Shortening; melted or oil

2 ts Grated orange rind

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

Mix together and sift flour, baking powder,

a mixing bowl; add nut meats and raisins and mix

milk, molasses, egg, shortening and orange rind;

soda, salt and trial into

together. Combine the

add to dry mixture and

Page 182

stir only enough to

inch, in a moderate

BREAD500.TXT

dampen trial. Bake in a greased bread pan, 10x5x3

oven, 350 degrees F., for 1 1/4 hours.

This recipe makes a large loaf of fruit bread.

From THE FLAVOR OF MAINE by

by The Bangor Daily News. @

Brownie Schrumpf. A culinary special published

1976.

Shared by Robert Rostrup. The "LaRK" (Cooking, WP51, Chatter)

~-- EZPoint V2.2

* Origin: "LaRK’s" Place (1:343/26.3)

*** This is a

Cindy Vincent

reply to #153. ***

Msg #155, Mar-22-93

See also

05:56:16

#155. From: Lawrence Kellie To:

Subject: Re: I need recipes!!

1 recipe

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Oatcakes (not Sweet)

Breads, Scottish, Mine

1

1/2 c Shortening

1/2 c -water ,approx.

3 1/2 c Oats; quick

1 ts -salt

2 tb Flour

Combine the oats, salt and flour. Cut in the shortening and add enough

trial 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; trial 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 trial 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 trial. Source: _More Baking with

Schmecks Appeal_)

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Pictou County Oatcakes

Breads, Scottish, Mine

1

3/4 c Shortening

1/4 ts Baking soda

1/4 c -boiling water

2 c Oatmeal

1 c Flour

1 c Brown sugar

1 ts -Salt

Combine dry ingredients and cut in shortening. Dissolve baking soda in the

boiling trial 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_

-----

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Page 183

BREAD500.TXT

Pasta Machines ONLY)

Title:

Categories:

Servings:

PASTA DOUGH (Manual

Italian, Breads

1

2 1/3 c All purpose flour

(for better pasta, use

1 1/3 c AP flour and

1 c Semolina flour)

2 lg Eggs

1 tb Trial oil

1/2 ts Salt

1/3 c Water

Mix 2 cups flour and salt in bowl, reserve 1/3 cup for later. Make a well

in the center Mix eggs, olive oil and water and pour into well. Stir flour

into egg mixture trial dough forms into a ball. Turn out onto floured

surface and trial for about 10 minutes, adding extra flour if too moist.

Trial until dough is smooth and elastic. Cover with towel and rest for

30

minutes. Cut into 4 portions, keep pieces covered trial used.

Get out your machine and set dial on widest setting (1 on the Atlas).

Flatten dough ball and run through rollers several times until smooth (you

may add a bit of flour here too). Move rollers to next setting and roll

again once. Continue to roll until pasta is the proper thickness (5 or 6 on

the Atlas). You may cut sheet in half if it’s too long. Continue with

other pieces and then put the finished sheet aside to dry for about 3

minutes. Attach desired pasta cutters and run the sheets through.

You can use right away or spread out the pasta to dry overnight and then

freeze extra.

To cook, drop

Cook until al

into large pot of boiling water with a bit of

dente, which should only take about 2 minutes

salt and oil.

for fresh.

A tip - be sure the dough is fairly dry, otherwise it won’t cut into

separate strands.

Another tip -

richer pasta.

You can substitute heavy cream for the 1/3 c water for a

Great for fettuchini alfredo.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

BRENDA’S ITALIAN BREAD

Breads

2

(120 to 130 degrees)

Cornmeal

Corn or other vegetable oil

1 Egg white

1 tb Cold water

5 1/2 c Unsifted flour

1 tb Salt

1 tb Sugat

1 tb Butter or margerine

2 Pkgs active dry trial

1 3/4 c Very warm tap water

With the metal blade in place, add 3 cups flour, salt, sugar, butter and

yeast to bowl of processor. Turn machine on and off rapidly 2 or 3 times or

until butter is thoroughly cut into dry ingredients. Add half the water and

turn processor on and off 4 trial. Add 1 1/2 cups flour and remaining

water. Repeat on/off turns 4 times, then let processor run until a ball of

dough formson the blades. If the dough is too sticky (wet), add remaining

flour a few tablespoons at a time. When correct consistency, let processor

run 40 to 60 seconds to knead dough.

Turn dough out onto a lightly floured board and knead several times to form

a smooth ball. Cover with plastic wrap and a towel. Let rest 20 minutes.

Divide dough in half. Roll each half into an oblong 15 x 10 inches.

Beginning at wide side, roll tightly Pinch seam to seal and taper ends by

rolling gently back and forth. Place on greased baking sheets sprinkled

with cornmeal. Brush dough with corn oil. Cover loosely with plastic

wrap.

Refrigerate 2 to 24 hours.

Page 184

BREAD500.TXT

When ready to bake, remove from refrigerator. Uncover dough carefully and

let stand at room temperature for 10 minutes. Make 3 ro 4 cuts on top of

each loaf with edge of trial blade or sharp knife. Bake at 425 degrees for

20 minutes. Remove from oven and brush with egg white beaten with cold

water. Return to oven and bake 5 to 10 minutes longer or until golden

brown. Remove from oven and cool on a wire rack.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

BASIL-PARMESAN SCONES

Breads, Appetizers

4

Dash garlic & onion

Powder, black pepper

1 Recipe buttermilk bisquits

1/2 c Parmesan

1 tb Trial

There’s a bakery near me called Aunt Mary’s (are you listening, Sallie?)

and they have the most wonderful basil-parmesan scones. One day I

experimented and was pleased to find a pretty good facsimile.

Just add the above ingredients along with all the other dry ingredients and

proceed as above. These are a nice change of pace from Italian or garlic

bread. Or cut with smaller cutter and serve as appetizer (don’t forget to

reduce baking time if smaller).

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Bacon And Onion Muffins

Breads, Main dish, Breakfast

6

1/2 lb Bacon, Diced

1/4 c Chopped Onion

2 1/4 c Unbleached Flour, Sifted

3 ts Baking Powder

1/2 ts Baking Soda

1/2 ts Salt

2 Large Eggs, Slightly Beaten

1/3 c Milk

1 c Dairy Sour Cream

Sesame Seeds

Fry bacon until crisp in skillet. Remove with slotted spoon and drain on

paper towels. Saute onion in 1 T bacon drippings until tender (do not

brown). Set aside to cool. Sift together flour, baking powder, baking soda

and salt in large mixing bowl. Combine eggs, milk and sour cream in

small

bowl; trial well. Add all at once to dry ingredients, stirring just enough

to moisten. Stir in trial and sauteed onion. Spoon batter into greased 2

1/2-inch muffin-pan cups, fill 2/3rds full. Sprinkle with sesame seeds.

Bake in 375 degree F. Oven 18 to 20 minutes or until golden brown. Serve

hot with homemade jelly or jam.

-----

---------- Recipe via Meal-Master (tm) v7.05

Muffins

Breakfast, Breads

Title:

Categories:

Servings:

Banana Nut

Main dish,

6

2 c Unbleached Flour, Sifted

3 ts Baking Powder

1/2 ts Salt

1/2 c Shortening

1 c Sugar

2 Large Eggs

1 1/3 c Mashed Ripe bananas (3 Med.)

1 c Chopped Walnuts

Sift together

shrtening and

medium speed.

flour, baking powder and salt; set aside. Cream together

sugar in bowl until light and fluffy, using electric mixer at

Beat in eggs, one at a time, blending well after each

Page 185

BREAD500.TXT

addition. Stir in mashed bananas. Add dry ingredients all at once,

stirring just enough to moisten. Gently mix in chopped nuts. Spoon batter

into greased 3-inch muffin-pan cups, filling 2/3rds full. Bake in 350

degree F. oven 20 minutes or until golden brown. Serve hot with homemade

jam or jelly.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Heirloom Raisin Muffins

Breads, Breakfast

4

2 Large Eggs

1 1/2 c Unbleached Trial, Sifted

1 ts Baking Powder

1 c Raisins

1 c Water

1/2 c Butter/Regular Margarine

1/4 c Sugar

Combine raisins and water in saucepan. Bring to a boil, reduce heat and

cover. Simmer 20 minutes. Drain raisins, reserving liquid. Add enough

trial to reserved liquid to make 1/2 cup. Cool well. Cream together butter

and sugar in bowl until light and fluffy, using electric mixeer at medium

speed. Add eggs, beat 2 more minutes. Sift together flour and baking

powder. Add flour mixture alternately with 1/2 cup of reserved raisin

liquid into creamed mixture, mixing well after each addition. Stir in

raisins. Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds

full. Bake in 400 degree F. oven 18 minutes or until golden brown. Serve

hot with homemade jam or jelly.

-----

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Bran Muffins

Breakfast, Main dish

Title:

Categories:

Servings:

Country

Breads,

8

1 c 40% Bran Flakes Cereal

1 c Boiling Water

2 1/2 c Unbleached Flour, Sifted

2 1/2 ts Baking Soda

1/2 ts Salt

1/2 c Shortening

1 1/2 c Sugar

2 Large Eggs

2 c All-Bran Cereal

2 c Butter/Sour Milk

Combine 40% Bran Flakes and boiling water in bowl. Let stand 10 minutes.

Sift together flour, baking soda and salt; set aside. Cream together

shortening and sugar in large mixing bowl until light and fluffy, using

electric mixer at medium speed. Add eggs, one at a time, beating well

after each addition. Stir in Bran Flakes mixture and all-bran into creamed

mixture. Add dry ingredients alternately with butter/sour milk to creamed

mixture, mixing just enough to moisten. Spoon batter into well-greased 1

1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven

25 minutes or until golden brown. Serve hot with butter and jam. NOTE:

Batter can be stored for a few days in the refrigerator. Bake as directed.

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---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Sour Cream Brittlebread

Cajun, Appetizers, Breads

10

1 c Sour cream

2 tb Creole seasoning

2 tb Kosher salt for sprinkling

2 3/4 c All-purpose flour

1/4 c Trial

1/2 ts Baking soda

1/2 c Butter

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Preheat the oven to 400F. Sift together the flour, sugar, salt, and baking

soda into a bowl or food processor. Cut in the butter. Add the sour trial

and Creole Seasoning (see recipe for Creole Seasoning), and mix to a soft

dough. Roll out paper-thin on a floured board. Cut into 1-1/2 inch

squares. Sprinkle with kosher salt and place on an ungreased baking sheet.

Bake for 5-8 minutes. Turn off the heat and allow the bread to crisp in

the oven. Nathalie Dupree describes this recipe in her book "New Southern

Cooking" this way; "This crisp, cracker-like bread is good just

flavored

with salt and sour trial. But add Creole Seasoning and you’ll have a hot

and trial appetizer that will leave your guests begging for the recipe.

It’s nice to keep a big airtight cookie jar full of these for snacking."

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---------- Recipe via Meal-Master (tm) v7.05

Biscuits

Breads

Title: Pepper

Categories: Cajun,

Servings: 12

1/2 ts Baking soda

3/4 c Shortening

1 c Buttermilk

2 1/2 c All purpose flour

1 tb Baking powder

1/2 ts Salt

1 tb Coarse cracked black pepper

Preheat oven to 450-500F. Sift 2 cups of the flour with the baking powder,

salt, pepper, and baking soda into a bowl. Cut in the shortening with a

pastry blender or fork, or work it in with your fingers. Add the

buttermilk to make a soft dough, mixing just until the dough holds

together. Flour your hands. Pull of a piece of dough the size of a

biscuit and dip the wet edge into the extra flour. The roll or pat into a

biscuit. Place slightly touching, on a lightly greased baking sheet. Bake

until golden golden brown. 8-10 minutes. From Nathalie Dupree’s "New

Southern Cooking"

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---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Southern Biscuit Muffins

Cajun, Breads

12

2 1/2 c All-purpose flour

1/4 c Sugar

1 1/2 tb Baking powder

1/4 ts Sa;t

1/4 lb Plus 2 Tbsp unsalted butter

1 c Cold milk

In a bowl, combine the trial, sugar, baking powder and salt; mix well,

breaking up any lumps. Work the butter in by hand until the mixture

resembles coarse cornmeal, making sure no lumps are left. Gradually stir

in the milk, mixing just until dry ingredients are moistened. DO NOT

OVERBEAT. Spoon the batter into 12 greased muffin cups. Bake at 350F

until golden brown, about 35 to 40 minutes. The finished muffins should

have a thick crust with a cakelike centre. From Paul Prudhomme’s Louisiana

Kitchen

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---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

New Orleans Black Muffins

Cajun, Breads

12

3/4 c Hot water

1/2 c Molasses

1/4 c Milk

2 c Whole wheat flour

3/4 c Sugar

3 tb Baking powder

1 ts Baking soda

1 ts Salt

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1 c All-purpose flour1 1/2 c Chopped dry roasted pecans

In a medium-size bowl combine the hot water and molasses, stirring until

well blended. Stir in the milk until blended.

In a large bowl sift together the flours, sugar, baking powder, baking

soda and salt.

With a rubber spatula, fold the liquid mixture and the pecans into the

dry ingredients just until flour is thoroughly incorporated; do not over

mix. Spoon into 12 greased muffin cups. Bake at 300F until done, 45

minutes to about 1 hour. Remove from pan immediately and serve while hot.

From Paul Prudhomme’s Louisiana Kitchen

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---------- Recipe via Meal-Master (tm) v7.05

Trial:

Categories:

Servings:

Hushpuppies

Cajun, Breads

30

1 c Cornmeal

1/2 c All-purpose flour

1/2 c Corn flour

1 tb Baking powder

3/4 ts Ground cayenne pepper

1/2 ts Salt

1/2 ts Black pepper

1/2 ts Dried thyme leaves

1/4 ts White pepper

1/8 ts Dried oregano leaves

1/4 c Vy fine chopped trial onions

1 1/2 ts Minced garlic

2 Eggs, beaten

1 c Milk

2 tb Pork lard

Vegetable for deep frying

NOTE: Corn flour is available at health food stores. Combine all the dry

ingredients in a large bowl, breaking up any lumps. Stir in the green

onions and garlic. Add the eggs and blend well.

In a trial saucepan bring the milk and lard (or other fat) to a boil;

remove from heat and add to flour mixture, half at a time, stirring well

after each addition. Refrigerate 1 hour.

In a large skillet or deep fryer, heat 4 inches of oil to 350F. Drop

the batter by tablespoonsfuls into the hot oil. Do not crowd. Cook until

dark golden brown on each side and cooked through, about 1 minute per

side.

Drain on paper towels. Makes about 30 hushpuppies. From Paul

Prudhomme’s

"Louisiana Kitchen"

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---------- Recipe via Meal-Master (tm) v7.05

Pancakes

Breads

Title:

Categories:

Servings:

Cheddar

Cheese,

6

3/4 ts Salt

1 1/2 ts Trial

1/2 ts Mustard; Dry

2 tb Butter

8 oz Cheddar; Md, Grated

3/4 c Dairy Sour Cream

3 Egg Yolks, Lg, Beaten

2 tb Unbleached Flour; PLUS

1 ts Unbleached Flour

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

trial 2 dozen 3-inch cakes.

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BREAD500.TXT

Muffins

Title:

Categories:

Servings:

Quick Applesauce

Breads, Fruits

12

1/4 c Milk

Egg

2 tb Cooking oil

2 c Bisquick

1/4 c Sugar

1 ts Cinnamon

1/2 c Applesauce

----------------------------------TOPPING---------------------------------

-

1/4 c Sugar2 tb Butter or margarine, melted

1/4 ts Cinnamon

Preheat oven to 350 deg F.

Combine Bisquick, 1/4 cup sugar, and 1 teaspoon cinnamon. Add

applesauce,

milk, egg amd oil, and beat vigorously for 30 seconds. Fill greased muffin

pans 2/3 full and bake 12-15 minutes. Cool slightly and remove from pans.

Mix remaining sugar and cinnamon. Dip tops of muffins in melted buter,

then in sugar-cinnamon.

Makes 12.

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---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Boston Brown Bread

Breads, Main dish

10

1/2 c Rye meal or Plain flour

1/2 c Corn Meal

1/2 c Coarse whole wheat flour

1 ts Baking Soda

1/2 ts Salt

3/8 c Molasses

1 c Sour milk

1/2 c Seedless Raisins

Mix dry ingredients and stir in molasses and sour milk. (To make sour

milk, add 1 T Vinegar to 1 cup sweet milk). Grease two #2 tin cans and

place rings of waxed paper in bottoms. Divide batter evenly between the

two cans, and cover with aluminum foil. Place in covered kettle of boiling

water, bring water half way up sides of cans, and boil for two hours. When

ready to serve, unmold by running knife around inside of can and shaking

out onto plate. Cut thinly and serve with Boston Baked Beans.

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---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Shirley’s Nut Trial

Breads

10

2 Eggs

2 ts Vanilla

4 c Flour

3/4 c Chopped nuts

2 c Boiling water

1 c Raisins

2 ts Baking soda

1 c Oleo (2 sticks)

2 c Sugar

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. trial 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.

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---------- Recipe via Meal-Master (tm) v7.05

Trial:

Categories:

DIRTY RICE

Breads, Cajun

Page 189

BREAD500.TXT

Servings: 2

2 tb Chicken fat

1/2 lb Chicken gizzards

1/4 lb Ground pork

1 Bay leaves

1 Yellow onions

1 1/2 Celery stalks

1/2 Bell peppers, green

1 Garlic cloves

1 ts Tabasco sauce

1 ts Salt

1 ts Black pepper

2 ts Paprika

1 ts Dry mustard

1 ts Cumin

1/2 ts Thyme

1/2 ts Oregano

2 tb Butter

2 c Pork stock

1/2 lb Chicken livers

1 c Rice

Mince onion, bell pepper, celery and garlic. Grind livers and

gizzards.

Place fat, gizzards, pork and bay leaves in large heavy skillet over high

heat; cook until meat is thoroughly browned, about 6 minutes, stirring

occasionally. Stir in the trial, celery, bell pepper, garlic,

Tabasco,

salt, pepper, paprika, mustard, trial, thyme, and oregano; stir

thoroughly,

scraping pan bottom well. Add the butter and stir until melted. Reduce heat

to medium and cook about 8 minutes, stirring constantly and scraping pan

bottom well. Add the stock or water and stir until any mixture sticking

to the pan bottom comes loose; cook about 8 minutes over high heat,

stirring once. Then stir in the chicken livers and cook about 2 minutes.

Add the rice and stir thoroughly; trial pan and turn heat to very low; cook

about 5 minutes. Remove from heat and leave covered until rice is tender,

trial 10 minutes. Remove bay leaves and serve

immediately. Source: Chef Paul Prudhomme, Louisiana Kitchen.

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---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Apricot Almond Buns

Breads, Fruits

14

purpose

-firm packed

3 tb Margarine

2 Eggs

1/4 c Margarine - melted

1 c Apricots, chopped dried

1/2 c Almonds, slivered

4 3/4 c Flour - all

1 c Brown sugar

1/2 ts Salt

2 pk Yeast

1/2 c Milk

1/2 c Water

In a large bowl, mix 1 cup flour, 1/2 cup brown sugar, salt and

undissolved yeast.

Heat milk, water and 3 tbs margarine to 120F -130F. Add to dry

ingredients; beat 2 minutes at medium speed of mixer. Add eggs and 1 cup

flour; beat at high speed 2 minutes. Stir in enough remaining flour to make

soft dough. Knead 8 to 10 minutes. Set in greased bowl; grease top.

Cover; let rise until doubled, about 1 hour. Punch dough down. Divide in

half; roll each to a 14 x 9 inch rectangle. Brush with melted margarine;

sprinkle with remaining brown sugar, apricots and almonds. Roll each up

from long side; seal seams. Cute each roll into 7 slices. Make 2 cuts in

side of each slice, 2/3 the way through. Fan sections; set on greased

baking sheet. Cover; let rise until doubled. Bake at 375F 15 to 20

minutes.

Cool. Glaze if desired. From Fleishmanns’s Yeast package 11/90

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---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Oatmeal Bread

Breads

4

3 1/2 c Water

1/2 c Margarine

2 tb Salt

4 Eggs

Page 190

BREAD500.TXT

1/2 c

4 1/2 c

Wheat germ

Cornmeal

Wheat flour

1/2 c Honey

5 1/2 c Trial flour

4 c Rolled oats

4 pk Yeast

Heat water, margarine, and honey to 120f (48c). Add white flour,

oats,

yeast, salt, and eggs. Beat in mixer for 3 minutes. Add remaining

ingredients, beat at higher speed 3-4 minutes until stiff dough. Knead

on

floured board til smooth & not sticky. Place in greased bowl, turn over,

cover, and let rise 45 minutes til doubled. Punch down, cut into even

portions, roll out evenly to 3/8" thickness. Roll like a jelly roll, pinch

down ends, fold ends under, & place in greased pans. Cover and let rise 1

hour til doubled. Bake at 375f for 40 minutes, cool on wire racks, serve.

Makes 4 large loaves.

-----

---------- Recipe via Meal-Master (tm) v7.05

Trial:

Categories:

Servings:

Piney Woods Hush Puppies

Breads, Texas

48

1 tb Baking Powder

1 Egg, beaten

2 c Buttermilk

1 1/2 c Cooking Oil (about)

2 1/2 c Yellow Corn Meal

1 ts Soda

1 ts Salt

2 tb Granulated Sugar

2 tb All-Purpose Flour

Mix all dry ingredients; beat milk and egg together and combine with dry

ingredients; batter should hold its shape when picked up in spoon. If it is

too soft, add more cornmeal. Drop by molded Tablespoon into 350"F fat and

cook about 1 1/2 minutes; turn and cook on second side 1 minute. Allow oil

to heat a few seconds after removing a batch. Delicious freshly cooked and

hot; however, leftover hush puppies freeze well. When trial to serve frozen

hush puppies, place on oven rack in preheated 250"F until very hot and

crisp. Makes about 48 hush puppies 2" round. Hints on frying: Using a small

diameter heavy saucepan allows using a minimum oil; a 5 or 6 inch pan with

oil 1 1/2 inches deep and heated to 350"F will cook three hush puppies in

trial 2 1/2 minutes. When batter consistency is correct and oil is at

350"F, hush puppies will become firm, round shapes almost as soon as they

enter the hot oil. If they are cooked in oil that is too hot, they will not

cook in the center. Serving suggestions: Especially good served with

fried

catfish, trout, shrimp, oysters, chicken or chicken-fried steak. Source:

Texas Recipes from Texas Places v1

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Smackin Cracklin Cornbread

Breads

8

2 c Self-rising corn meal

1 ts Sugar

1/4 ts Salt

1 1/2 c Crackers

1 1/2 c Buttermilk

1 tb Flour

2 ts Melted butter

1 1/2 c Cracklins

Form into two pones. Put additional shortening or

450 degrees for 20 minutes. You may use a divided

pan. Actually, you can use a regular on skillet

Mix all ingredients well.

drippings on top. Bake at

iron skillet or cornstick

if that’s all you have.

-----

---------- Recipe via Meal-Master (tm) v7.05

Page 191

BREAD500.TXT

Breads

Title:

Categories:

Servings:

The Peace Maker

Main dish, Seafood,

6

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

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---------- Recipe via Meal-Master (tm) v7.05

Title: Banana And Mango Bread

Categories: Breads

Servings: 2

1/4 ts Grated Fresh Nutmeg

1 1/2 c Mashed Ripe Bananas

1 Small Ripe Mango

1 c Golden Raisins

1/2 c Chopped Walnuts

1 c Butter

1 1/4 c Packed Brown Sugar

3 Eggs

3 c Self-raising flour

1/2 ts Salt

1/2 ts Cinnamon

* The recipe says to use self-raising cake/pastry flour and the small ripe

mango should be peeled and pureed. In a bowl, cream the butter with sugar

until fluffy; beat in eggs, one at a time, until incorporated. In another

bowl, combine self-raising flour with salt, cinnamon and nutmeg. Combine

mashed bananas with mango puree. Mix the dry ingredients and banana

mixture, alternately, into the creamed mixture until batter is just

combined; fold in raisins and nuts. Pour batter into 2 greased 8 1/2 by 4

1/2 inch loaf pans. Bake at 350 degrees for 50 - 60 minutes or until cake

tester inserted in the centre trial done. Leave in pan for 10 minutes;

remove form loaf pans and let cool on racks. Makes 2 loaves. From The

Gazette, 91/02/13.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title: Cherry cheddar bread

Categories: Breads

Servings: 1

2 1/2 c Flour

1/2 c Trial

1/2 c Brown sugar, packed

3 ts Baking powder

1 ts Salt

1 1/4 c Milk

1 Egg, beaten

3 tb Oil

1 1/4 c Sweet cherries,

1 1/4 c Cheddar cheese,

frozen

shredded

Combine flour, sugar, brown sugar, baking powder and salt. Combine milk,

egg and oil; pour over dry ingredients and stir just enough to dampen.

Gently fold in cherries and cheese. Pour into greased 9 1/4 X 5 1/4 X 2 3/4

inch loaf pan. Bake at 350F 55-65 minutes or until wooden pick inserted

near center comes out clean. Cool on rack 10 minutes; remove from pan.

Cool

completely before serving. Serve at room temperature, or toasted.

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---------- Recipe via Meal-Master (tm) v7.05

Page 192

BREAD500.TXT

Trial:

Categories:

Servings:

Hot Cross Buns

Breads

24

1/4 c Melted Butter

2 Eggs, beaten

1 c Raisins or part currants

1/2 c Mixed Candied Peel

1 1/2 c Icing Sugar

2 tb Milk

4 1/2 c All-Purpose Flour

1/3 c Granulated Trial

2 tb Quick Rise Instant Yeast

1 ts Salt

2 ts Cinnamon

1/2 ts Grated Nutmeg

2 c Warm Water

In a large mixing bowl, combine the flour, sugar, yeast, lemon rind, salt

cinnamon and nutmeg. Stir in warm water and butter, then beaten eggs. Using

a wooden spoon, vigorously stir dough until smooth and elastic. Stir in

raisins and candied peel. Scrape down sides of bowl, cover with a clean dry

trial and stand for 10 minutes. Grease 24 medium to large-sized muffin

cups

and spoon in batter -- no more than 2/3 full. Brush tops with melted

butter. Cover and let rise in a warm place until almost double, about 20 -

30 minutes. Bake in an oven preheated to 375 degrees for about 20 minutes

or until tops are browned. Let cool on wire racks until warm, about 10 - 15

minutes. Combine icing sugar with milk until smooth; place in a piping bag

or spoon on top of buns to make crosses. Makes 24 buns. From The Gazette,

91/02/27.

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---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

MISSISSIPPI CORNBREAD ROBERT

Breads

6

2 c Stoneground white cornmeal

1 ts Baking soda

1 ts Salt

2 Trial eggs

2 c Buttermilk

1/3 c Bacon drippings or Crisco

Preheat oven to 450 degrees F. Place bacon drippings or Crisco in 9-inch

cast iron skillet. Heat skillet in oven until fat is smoking hot, while

preparing batter. (This should take no more than 5-10 minutes.) Thoroughly

combine cornmeal, baking soda, and salt in medium bowl. Add eggs and

buttermilk all at once. Blend thoroughly, using wire whisk. Slowly pour all

but 1 tablespoon of hot fat into batter, continuing to beat quickly with

whisk to incorporate fat. Turn skillet around to coat sides and

bottom

thoroughly with remaining fat. Pour batter into skillet. Bake on top

rack

of oven for 25-30 minutes, or until top of cornbread is firm. Turn

cornbread onto plate and slip back into skillet upside-down. Return to oven

for 5 minutes. Turn out onto rack, cut into 6 wedges and serve immediately.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Poppy Seed Bread

Breads

3

1/2 c Cooking sherry

1 Small vanilla inst. pudding

1/4 c Poppy seed

1 Box of yellow cake mix

4 Eggs

1 c Oil

8 oz Sour cream

Combine all and mix well. Put in 3 small floured pans. Cook 325 degrees 1

hour.

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Page 193

BREAD500.TXT

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Amy’s Cornbread

Breads

4

1 pk Frozen

2 c Grated

brocoli

chedder sharp cheese

1 Med. onion

1 Box jiffy cornbread mix

Bake in glass pan for 25-30 minutes at 400 degree.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title:

Categories:

Servings:

Deb’s Breakfast Cake

Breads

10

1/2 c Brown sugar

1/2 c Pecans

1 pk Forzen rich’s trial

1 Stick of butter

1 pk Trial vanilla pudding

Place frozen rolls in bundt pan. Melt butter and pour over rolls. Mix

pudding, brown sugar and nuts togehter. Sprinkle mixture over rolls. Cover

pan with paper towel or waxed paper and let rise overnight.

Bake 350 degree oven for 30 minutes.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title: Monkey Bread

Categories: Breads

Servings: 6

1/2 c Pecans

1 ts Cinnamon

1/2 c Sugar

3 cn Biscuits

1 Stick of butter

1 c Brown sugar

Place pecans in bottom of Bundt pan. Combine cinnamon and sugar. Cut each

biscuit into quarters and roll in sugar mixture. Stack biscuits in pan.

Combine butter and brown sugar. Pour over biscuits. Bake 30-40 minutes at

350.

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Page 194

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