MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pop-up Pizza Categories: Main dish, Cheese, Breads Yield: 8 servings MMMMM--------------------------FILLING------------------------------- 1 1/2 lb Beef, lean ground 1 c Onion; chopped 1 c Pepper, green bell; chopped 1 Garlic clove 1/2 ts Oregano 1 ds Salt 1/2 c Water 1/8 ts Hot pepper sauce 1 1/2 oz Spaghetti sauce mix MMMMM---------------------------BATTER-------------------------------- 1 c Milk 1 c Flour, all purpose 1 tb Oil 2 Eggs 1/2 ts Salt MMMMM----------------------------MISC--------------------------------- 7 oz Cheese, monterey jack/mozza- -rella; sliced 1/2 c Cheese, parmesan; grated Pre-heat oven to 400øF. FILLING: In large skillet, brown hamburger and drain. Stir in onion, green pepper, garlic, oregano, salt, water, hot pepper sauce, tomato sauce and sauce mix; simmer about 10 minutes, stirring occassionally. BATTER: In a bowl, combine milk, oil and eggs; beat 1 minute on medium speed. Add flour and salt; beat 2 minutes or until smooth. ASSEMBLY: Pour hot meat mixture into 13" x9" pan; top with cheese slices. Pour batter over cheese, covering filling completely; sprinkle with parmesan cheese. Bake at 400øF for 25-30 minutes or until puffed and brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: All-Bran Seed Loaf Categories: Breads Yield: 10 servings 3/4 c Flour, whole wheat 3/4 c Flour, all purpose 1 tb Baking powder 1/2 ts Salt 1/3 c Sesame seeds 2 ts Poppy seeds 3/4 c Orange juice 1/4 c Honey 2 Eggs 1/4 c Oil, vegatable 1/2 c Cereal, bran Stir together flour, baking powder, salt and seeds. In large bowl, beat together orange juice, honey, eggs and cereal. Let stand 2 minutes. Add flour mixture, stirring only until well combined. Spread evenly in greased 8.5" x 4.5" x 2" loaf pan. Bake at 350øF about 40 minutes. Let cool 10 minutes and remove from pan. Cool completely before slicing. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Apple Crunch Muffins Categories: Muffins, Breads Yield: 4 servings 1 1/2 c Flour, unbleached; sifted 1/2 c Sugar 2 ts Baking powder 1/2 ts Salt 1 1/2 ts Cinnamon, ground 1/4 c Shortening, vegetable 1 lg Egg; slightly beaten 1/2 c Milk 1 c Apples, tart -Peeled, cored and grated MMMMM---------------------NUT CRUNCH TOPPING-------------------------- 1/4 c Sugar, brown 1/4 c Pecans; chopped 1/2 ts Cinnamon, ground Sift together flour, sugar, baking powder, salt and cinnamon into mixing bowl. Cut in shortening with pastry blender until fine crumbs form. Combine egg and milk. Add to dry ingredients all at once, stirring just enough to moisten. Stir in apples. Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Sprinkle with nut crunch topping (see below). Bake in 375øF oven 25 minutes or until golden brown. Serve hot with butter and homemade jelly or jam. NUT CRUNCH TOPPING: Mix together brown sugar (packed), chopped pecans and ground cinnamon in small bowl. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Grandma's Current Pound Cake Categories: Breads, Cakes, Desserts Yield: 12 servings 1 1/2 c Currants 1 lb Margarine or butter 2 c Sugar 1 ts Mace 9 Eggs; separated 4 1/4 c Flour, all purpose; sifted 1 ts Lemon extract 1 ts Vanilla Rinse Currents in hot water, drain and dry on a towel. Cream butter until fluffy, add sugar and spice and cream thoroughly. Beat egg yolks until thick and creamy; add to butter mixture and blend well. Add one half of the flour and mix until smooth; add remainder of flour and mix until smooth again. Mix in stiffly beaten egg whites. Pour into 2 paper lined loaf pans (9"x4"x2.5") and bake at 350øF for 1 hour and 25 minutes. Test for doneness by inserting a toothpick in center. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Whole Wheat Bread (Machine) Categories: Breads Yield: 1 servings 2 1/2 ts Yeast, dry 2 1/4 c Flour, bread 3/4 c Flour, whole wheat 1 1/2 ts Salt 1 1/2 tb Sugar 1 1/2 tb Milk, dry skim 4 1/2 ts Shortening or sweet butter 1 1/4 c Plus 1 T lukewarm water Put dry yeast in inner pot. Add all remaining ingredients except water. Carefully pour in lukewarm water. Press the Select button for white bread. Press the Start button. (When using the preset timer, refer to the instruction manual.) After taking out the baked bread from the auto bakery, slice it as desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sourdough Cinnamon Rolls Categories: Breads Yield: 8 servings 1 c Active Sourdough Starter 2 t Salt 2 T Shortening 2 1/2 c Unbleached Flour 1/2 c Dry Skim Milk 3 T Sugar 1/2 c Whole Milk 1 1/2 t Baking Soda ********* PLEASE NOTE THAT THERE ARE MORE INGREDIENTS IN THE RECIPE******* Mix ingredients together, working in the flour until a good dough results. Divide the dough into two parts, rolling each out into thin cakes about 1/4 inch thick. Do the following with each half: Dot with butter, sprinkle with 1/4 to 1/2 cup of brown sugar mixed with 1 t cinnamon or to your taste. Roll dough into foot long sizes. Cut off 1- inch slices and place in pan in which has been place a mixture of 2 T of melted butter, 1 T liquid coffee, 2 T of brown sugar, 1/2 t of cinnamon and a dash of salt. Let dough rise about an hour and bake at 325 degrees F. Serve with sticky side up. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pumpkin Muffins Categories: Breads Yield: 18 servings 1/2 c Butter, slightly softened 3/4 c Firmly packed lt brown sugar 1/4 c Molasses 1 ea Egg, well beaten 1 c Pumpkin 1 3/4 c Flour 1 t Baking soda 1/4 t Salt 1/4 c Finely chopped pecans Preheat oven to 375 degrees. Grease 18 muffin cups. Beat butter, brown sugar and molasses until well blended. Blend in egg and pumpkin. Stir flour, soda and salt into mixture. Fold in pecans. Half fill each cup with batter. Bake 15-20 minutes, until lightly browned and top springs back when lightly touched with fingertip. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Whole Wheat Muffins Categories: Breads Yield: 21 servings 1 c Whole wheat flour 1 c Flour 4 t Baking powder 1/2 t Salt 3/4 c Lt brown sugar 3/4 c Chopped walnuts 3/4 c Raisins 1 c Milk 2 ea Eggs, beaten 2/3 c Melted vegetable shortening Preheat oven to 350 degrees. Grease and flour 18 muffin cups. Sift flour, baking powder and salt. Add brown sugar, nuts and raisins. Combine milk and eggs. MIx in shortening and blend well. Stir into dry ingredients just until moist. Fill muffin cups a little more than half full. Bake 15-20 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Refrigerator Rise White Bread Categories: Breads Yield: 4 servings 6 1/2 c Unbleached Flour * 2 T Sugar 2 1/4 c Hot Water (130 degrees F.) 2 pk Active Dry Yeast 1 T Salt 1/4 c Butter or Margarine ** * Use up to this much flour. Use only enough flour to make a soft dough and to keep from sticking when kneading. ** Butter or margarine must be at room temperature or use the same amount of vegetable oil. In a large bowl mix 2 cups of the flour, the yeast, sugar, and salt. Stir in the hot water and when mixed, beat with an electric mixer at medium medium speed or with a wooden spoon for 2 minutes, scraping sides of bowl occasionally. Add butter and 1 cup more of the flour; when mixed, beat at medium speed or by hand for 2 minutes, scraping bowl occasionally. With wooden spoon, gradually stir in enough of the remaining flour to make a soft dough. Turn dough out on lightly floured surface (use some of the remaining flour) and knead for 8 to 10 minutes until dough is smooth and elastic, adding only enough flour to keep dough from sticking. Cover dough with bowl and let stand 20 minutes. In the meantime grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans or a large baking sheet. Uncover dough and knead briefly; divide in half and place in pans or on baking sheet. Brush 2 sheets of plastic wrap with oil and cover loaves loosely. Refrigerate for 2 to 24 hours. When ready to bake, remove from refrigerator, uncover and puncture any surface bubbles with a skewer or wooden toothpick. Place in an unheated oven; turn on oven to 350 degrees F. Bake 40 to 60 minutes or until done. Cool loaves on wire rack. Makes 2 loaves MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: BROWN BREAD Categories: Breads Yield: 16 servings 1 c Yellow cornmeal 1 c Rye flour 1 c Whole wheat flour 2 t Baking soda 1 t Salt 1 c Black raisins or currants 2 c Buttermilk 3/4 c Dark unsulfured molasses Mix cornmeal and flours in a large bowl with the baking soda, salt, and raisins. Beat together liquids in a separate bowl. Vigorously blend liquids into dry ingredients with a wooden spoon, then pour into two well-greased or buttered one-pound coffee cans. Butter two 6" squares of foil and tie around the tops of the coffee cans with string. Place on a rack in a closely covered pot, pour 2" of water into the pot, and weight down the cover for a tight seal and steam for three hours. Do not open the pot until at least two hours have passed. Let cool 20 minutes before unmolding. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Basic White Bread Categories: Breads Yield: 2 servings 2 c Warm milk (110-120 F.), 2 tb Sugar, 1 pk Active dry yeast, 1/4 c Melted unsalted butter, 2 tb Salt, 6 c White flour, 1/3 c Rye flour (optional), and 1 c Wheat bran (optional). INSTRUCTIONS Mix: 2 cups warm milk (110-120 F.), 2 TBSP sugar, and 1 package (TBSP) active dry yeast. Stir well until the yeast is completely dissolved, and allow the yeast to proof. If you wish, you may use water instead of milk, and then add 2/3 cup of powdered milk to the first solid ingredients used below. Once the yeast has proofed, transfer the yeasty liquid to your main mixing bowl and mix in: 1/4 cup melted unsalted butter, and 2 TBSP salt. If you used water to proof your yeast in, remember to add the 2/3 cup of powdered milk at this point. You may add 1/3 cup of rye flour at this point. It will greatly enhance the texture of the bread. You may also add 1 cup of wheat bran at this time. While this will darken the bread quite a bit, and, of course, add some bran to it, it will not change the taste of the bread very much. Some people prefer the taste of the bran'ned bread, others can't tell the difference blindfolded. If you use either of these additions, the amount of total white flour will need to be adjusted. Now add: 4 to 5 cups of white flour one cup at a time, stirring constantly, until the dough is rather stiff. Knead the dough in a mixer, or on a floured board or marble slab. Add more white flour as needed as the dough gets sticky, up to 1 or 2 more cups. The limit is about 6 cups of total flour. Continue kneading until the bread is supple, satiny, and no longer sticky. Butter or oil a bowl and place the dough in it, rolling the dough, so as to cover the entire surface with butter or oil. Cover and allow to rise until doubled in size, about 1 1/2 to 2 hours. Punch down the dough, knead the dough for another 4 to 5 minutes. Divide into two equal parts, shape into loaves. Place loaves into well-buttered 9" x 5" x 3" bread pans, cover, and let rise until again doubled in size. Slash the loaves with a sharp knife or a single-edged razor blade. You may brush the loaves with lightly beaten egg whites, or water. Bake in a pre-heated 400 F oven for 40 to 45 minutes, or until the bread sounds hollow when tapped with the knuckles. Remove the loaves from their pans, and put them back into the oven for a few minutes longer to become crisped. Note - don't leave them in the oven too long for crisping, for crisping can quickly turn into burning! MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Buttery Caramel Quicks Categories: Breads Yield: 12 servings 1/3 c Butter or margarine 1/3 c Firmly packed brown sugar 1 tb Water 2 c All Purpose Flour 1/4 c Sugar 2 1/2 ts Baking powder 1 ts Salt 2/3 c Milk 1/3 c Firmly packed brown sugar 1 ts Cinnamon 1/3 c Chopped pecans Preheat oven to 425 degrees - makes 12 rolls. In 9-inch square pan, melt butter. Stir in 1/3 cup brown sugar and water. Set aside. In large mixing bowl, combine flour, sugar, baking powder and salt. Add milk all at once, stirring just until dry ingredients are moistened. Turn out onto well-floured surface. Roll out to a 12x10 inch rectangle. Combine 1/3 cup brown sugar, cinnamon and pecans. Sprinkle over dough. Roll up starting with 12-inch side. Cut into 1-inch slices; place cut-side down in prepared pan. Bake at 425 degrees for 18 to 22 minutes until golden brown. Turn out immediately. Serve hot. * For use with Pillsbury's Best Self-Rising Flour, omit baking powder and salt. HIGH ALTITUDE ADJUSTMENT - 5,200 FEET. Reduce baking powder to 1 1/2 teaspoons. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Irish Soda Bread Categories: Breads Yield: 1 servings 4 c All purpose flour 4 ts Baking powder 1 ts Baking soda 3/4 c Sugar 1/4 ts Salt 1 pk Big box of raisins 3 tb Caraway seeds 1 c Milk 1/2 pt Sour cream 2 ea Eggs take all the dry ingredients, raisins and caraway seeds and mix together with fingers. Add milk, sour cream & eggs. Mix with spoon, batter will be sticky. Grease & dust with flour a 9" round cake pan. Even batter out in pan. With a sharp knife make an X across the center 1/2" deep. Bake at 300-325 degrees for 1 hour or until brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheese Blintzes Categories: Breads Yield: 2 servings MMMMM--------------------------FILLING------------------------------- 1 c Cottage cheese 1/4 ts Salt 1 ea Egg yolk 1/2 tb Butter 1 1/2 tb Sugar MMMMM--------------------------PANCAKE------------------------------- 2 ea Eggs 1/2 ts Salt 2 tb Sugar 1/2 c milk 1/2 c flour Mix all ingredients. Lightly grease crepe pan with oil. Pour thin layer of pancake mix in and cook until browned After every three crepes, brush pan with oil again. Fill crepes with filling, fold in quarters and brown in lightly greased frying pan. Serve with sour cream. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: BANANA MUFFINS Categories: Breads Yield: 6 servings 2 c Sifted flour 2 ts Backing soda 1/8 ts Salt 1 3/4 tb Sugar 1 ea Beaten egg 1 c Milk 3 tb Oil 3/4 c Mashed bananas. In a bowl combine flour,baking powder,soda,salt and sugar.In another bowl combine egg,milkand oil.Add egg mixture to flour mixture.Blend in bananas.Grease 2 muffin tins liberally.Pour in batter to fill 2/3 of each cup.Bake at 375 c for 35 minutes.Use a toothpick to test for doneness.Remove tins to rack.Let stand for 5 min.With a greased knife cut around each cup.Invert tap to remove muffins. Serve immediatly with softened butter. ****Serves 6 ***** MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: HERMITS Categories: Breads Yield: 16 servings 1 2/3 c Flour 1/2 ts Baking powder 1/2 ts Baking soda 1 ts Cinnamon 1/4 ts Cloves 1/4 ts Mace 1/4 ts Salt 1/4 ts Allspice 1/2 c Butter 1/2 c Sugar 1 ea Egg 1/2 c Dark molasses 2/3 c Raisins, chopped 2/3 c Walnuts, chopped Sift together flour, baking powder, baking soda, cinnamon, cloves, mace, salt and allspice. Cream butter until light; gradually add sugar. Add egg and beat well. Add molasses, flour mixture, raisins and nuts. Mix well. Spresd evenly in greased 8 x 12 inch pan. Bake at 350 degress for 20-25 minutes. Cool completely. Cut into 16 rectangles. Wrap tightly in plastic. Store 24 hours before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Crab Muffins Categories: Breads Yield: 6 servings 1/2 ea Stick butter 1/2 c Chopped onions 1/2 c Chopped green peppers 1 pk Cream cheese, softened 2 cn Crab meat. (Tuna size cans) Melt butter. Saute' onions and peppers until onions are translucent. Add cream cheese and crab meat and continue heating until everything is mixed. Spread on top of split english muffins. Broil until they turn lightly brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Zucchini Bread Categories: Breads Yield: 2 servings 3 ea Eggs 1 c Oil 2 c Sugar 2 c Zucchini, grated 3 ts Vanilla 3 c Flour 1 ts Baking soda 1/4 ts Baking powder 1 ts Salt 3 ts Cinnamon 1 c Nuts Beat eggs until light and foamy. Add oil, sugar, zucchini and vanilla. Mix lightly but well. Mix flour, soda, baking powder,salt and cinnamon in a bowl. Add flour mixture to first mixture and blend. Add nuts. Bake in two greased 9 x 5 inch loaf pans at 325 degrees 1 hour or until tests done. Remove from pans at once and cool on rack. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Whole wheat banana bread Categories: Breads Yield: 1 servings 1/2 c Butter 1 c Sugar 2 ea Eggs, slightly beaten 1 c Mashed bananas (3 medium) 1 c Flour 1/2 ts Salt 1 ts Soda 1 c Whole wheat flour 1/3 c Hot water 1/2 c Chopped walnuts Melt butter. Blend in sugar. Mix in beaten eggs and mashed bananas, blending until smooth. Sift flour, salt and soda. Stir in whole wheat flour. Add alternately with hot water. Stir in nuts. Bake in 9x5 inch loaf pan at 325 degrees for 1 hour 10 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: M C F A B U L O U S B I S C U I T S Categories: Breads Yield: 6 servings 1/4 c 7-up 1/4 c Buttermilk 2 c Bisquick Directions Mix together 7-up, buttermilk, bisquick to smooth dough. Dip hand into just enough more bisquick you can knead dough in bowl till smooth and elastic. Shape dough into 6 patties of equal size, 1" thick & place 1 patty in center of a greased 9" round layer pan. Arrange the other patties around that. Wipe tops of each in a dab of butter or margarine. Bake at 450F- (very hot oven) 18-20 minutes or till triple in size & golden bown. Cool in pan 10 minutes before serving. Makes 6 McFabulous flaky biscuits. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: TORONTO BRAN MUFFINS Categories: Breads Yield: 12 servings 3 c 40% Bran Flakes cereal 1/2 ts Orange or vanilla extract 1 1/4 c Hot milk 2 tb Oil 9 oz Box yellow cake mix 3 ea 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Peanut Butter Bread Categories: Breads Yield: 1 servings 2 c Flour 3/4 c Sugar 1 tb Baking powder 1 ts Salt 3/4 c Peanut butter 1/4 c Melted butter 1 c Milk 1 ea Egg, slightly beaten Preheat oven to 350 degrees. Grease and flour a loaf pan. Combine flour, sugar, baking powder, and salt. Cut in peanut butter to resemble coarse meal. Add butter, milk and egg. Bake 50-55 minutes. Cool completely before slicing. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hobo Bread Categories: Breads Yield: 6 servings 1 1/2 c Raisens 1 c Boiling water 4 ts Baking soda 1/2 ts Nutmeg 1 ts Vanilla 3 tb Vegetable oil 2 ea Eggs, beaten 1 c Sugar 2 c Flour 1/2 c Chopped nuts Topping: Mix 1/4 cup sugar and 1/4 cup finely chopped nuts together and set aside. Bring raisens and water to boiling point; boil for 10 min. in 3 1/2 qt. pan. Cook to lukewarm. Add soda and stir. Add other ingrediants and mix well. Pour into 8 1/2 x 3 1/2 greased & floured loaf pans. Sprinkle with topping. Bake 350 for 40-45 min. If you use the tuna cans, fill them about half full. My grandma gave me this recipe. She grew up on the farms in Canada with many brothers and sisters and they used the cans to bake this bread in because of the depression. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Farm Journal's Sourdough White Bread Categories: Breads Yield: 3 servings 1 c Sourdough starter 2 c Warm water (105 - 115 F) 2 1/2 c Sifted flour 1 pk Active dry yeast 1/4 c Warm water (105 - 115 F) 1 c Milk 3 tb Sugar 2 ts Salt 3 tb Butter or margarine 9 c Sifted flour 1 tb Butter or margarine, melted Makes 3 loaves. In a large glass, stoneware or plastic bowl, using a wooden spoon, stir together starter, 2 c warm water and 2 1/2 c flour until well blended. Cover loosely with plastic wrap. Let stand in a warm place (85 F) at least 12 hours. In a small bowl, sprinkle yeast over 1/4 c warm water; stir until dissolved. In a 2-qt saucepan over low heat, heat milk, sugar, salt and 3 T butter until warm (105 - 115 F). Remove from heat, stir in yeast mixture. Stir yeast mixture into starter mixture. Stir in 2 1/2 c flour until well blended. Cover loosly with plastic wrap. Let rise in a warm place until almost doubled, about 45 minutes to one hour. Stir down batter, Gradually stir in enough additional flour to make a soft dough, Turn out dough onto lightly floured surface, knead until smooth and elastic, about 5 to 7 minutes. Divide dough into thirds, cover and let rest 10 minutes. Shape each third into a loaf. Place each into a greased 8 1/2 x 4 1/2 x 2 1/2 loaf pan. Cover and let rise until doubled, about 45 minutes to one hour. Bake in 375 F oven 40 minutes, or until loaves are golden brown and sound hollow when tapped. Immediately remove from pans. Brush tops of hot loaves with melted butter. Cool on racks. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Spoon Bread Categories: Breads Yield: 6 servings 2 c Milk 1 ts Salt 1/2 c Corn meal 3 ea Eggs separated 2 tb Butter 1/2 ts Baking powder Preheat oven to 350 degrees. Grease a 1 qt. casserole. Bring milk to a boil. Add salt to cornmeal. Add to milk. With wooden spatula, stir until thick, about 5 minutes. Beat in yolks, butter and baking powder. Let rest a few minutes. Beat whites until stiff. Fold in. Place in casserole. Bake 40 minutes, until puffed. Serves 6 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Fairy Gingerbread Categories: Breads Yield: 16 servings 1 c Sugar 1/2 c Butter 2 ea Eggs 1 c Milk 1 c Molasses 2 1/2 c Flour 1/2 ts Soda 1 tb Ginger Preheat oven to 350 degrees. Grease a shallow pan. Cream sugar and butter. Add eggs, milk and molasses, mixing thoroughly. Sift flour, soda and ginger. Sift again into creamed mixture. Beat well. Pour into pan. Bake 45 mins. 16 pieces. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Bon Appetit's Strawberry Bread Categories: Cakes, Breads Yield: 1 servings 1 10-oz. package frozen - strawberries, in syrup, - thawed, undrained 2 Eggs 3/4 c Oil 1 1/2 c All-purpose flour 1 c Sugar 1 ts Cinnamon 1/2 ts Baking soda Preheat oven to 325-degrees F. Puree strawberries in blender or processor. Combine eggs and oil in small bowl and wisk thoroughly. Sift remaining ingredients into large bowl. Make well in center. Pour in eggs and puree and blend well using wooden spoon. Pour into 9x5-inch loaf pan. Bake until tester inserted in center comes out clean. About 1 hour and 10 minues. Cool. SOURCE: Bon Appetit magazine; shared by Cate Vanicek MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Glazed Irish Tea Cake Categories: Cakes, Breads Yield: 10 servings MMMMM----------------------------CAKE--------------------------------- 3/4 c Unsalted butter - room temperature 1 c Sugar 2 ts Vanilla 2 lg Eggs 3 oz Cream cheese - room temperature 1 3/4 c Cake flour 1 1/4 ts Baking powder 1/4 ts Salt 1 c Dried currants 2/3 c Buttermilk MMMMM---------------------------GLAZE-------------------------------- 1/2 c Confectioners' sugar, sifted 2 ts Fresh lemon juice PREHEAT OVEN TO 325F, with rack in center of oven. Generously grease a 9-inch (7-cup capacity) loaf pan. Dust with flour; tap pan over sink to discard excess flour. Cut piece of parchment paper or waxed paper to fit bottom of pan. Set aside. FOR CAKE, use mixer to cream butter, sugar and vanilla until fluffy. Add eggs, 1 at a time, beating each until fluffy. Add cream cheese. Mix until well combined. Sift flour, baking powder and salt together. Put currants in small bowl. Add 1/4 cup of flour mixture to currants. Stir currants until well coated. Add remaining flour to batter, alternating with buttermilk. Mix until smooth. Use wooden spoon to stir in currants and all of the flour. Stir until well combined. Transfer batter to prepared pan. Smooth surface with spatula. Bake until well-browned and toothpick inserted into center comes out clean, about 1 hour, 25 minutes. Cake will crack on top. Let cake rest in pan for 10 minutes. Use flexible metal spatula to separate cake from sides of pan. Carefully remove cake from pan to cooling rack. Spread glaze on warm cake. Let cake cool completely. Cake can be stored 3 days at room temperature in foil. Cake can also be frozen up to 3 months, wrapped airtight. FOR GLAZE, combine sugar and lemon juice in small bowl. Stir until smooth. ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pumpkin Bread Categories: Breads, Cakes, Desserts Yield: 3 servings 2 1/2 c Unsifted all purpose flour 1 1/2 ts Baking soda 2 ts Ground cinnamon 1/2 ts Baking powder 1/2 ts Salt 1/4 ts Ground ginger 1/4 ts Ground cloves 2 c Sugar 1/2 c Butter, softened 1 1/2 c Canned solid pack pumpkin 1/2 c Water 3 Eggs 1 c Chopped walnuts 1/2 c Raisins Preheat oven to 350F. Grease three 8x4x2 1/2 in loaf pans; set aside. combine flour, baking soda, cinnamon, baking powder, salt, ginger and cloves;set aside.In a large bowl cream sugar and butter until light and fluffy. Add pumpkin, water and eggs; mix well. Stir in flour mixture until well blended. Fold in nuts and raisins. Pour equal amounts into prepared pans. Bake until a cake tester inserted in the center comes out clean, 35-40 minutes. cool in pans for 10 minutes. Loosen with a metal spatula; turn out onto wire racks to cool. Posted on Prodigy by: Sandy Van Bibber (XWCG89A) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Singin' Hinney Categories: Breads, Cakes Yield: 4 servings 8 oz Plain flour 1/4 ts Bicarbonate of Soda 1/2 ts Cream of Tartar 1/2 ts Salt 3 oz Lard 3 oz Currants Milk Lightly grease a large thick based frying pan or girdle. Sift flour, bicarb, cream of tartar and salt into a bowl. Add lard, cut into small pieces, and rub in with the fingertips until mixture resembles fine breadcrumbs. Add currants and about 6 tablespoons milk; stir with a fork until just mixed to a soft dough. Place frying pan over a low heat. Turn out onto a floured board and knead lightly. Roll out to a circle, 8 inches diameter. Place in frying pan and cook until golden brown on underside - about 15 minutes. Turn with a fish-slice; lightly press down edges with the slice and cook on the other side for a further 8 to 10 minutes. Remove from pan. Split in half with a sharp knife, spread half with butter, sandwhich together and cut into wedges. Serve hot. From:- "The Cupboard was Bare" Some recipes for "Empty Larder days" by Sylvia Percival (my wife) This is a recipe we picked up when we were living in County Durham - Northern England. Very popular because it's cheap, simple, filling, and delicious. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sourdough Chocolate Cake Categories: Cakes, Breads, Chocolate Yield: 12 servings 1/2 c Sourdough starter 1 1/2 c All purpose flour 2 c Sugar 3/4 c Powdered cocoa (not instant) 2 ts Baking powder 2 ts Baking soda 1 c Milk 1/2 c Vegetable oil 3/4 c Cold coffee 1 ts Vanilla Few people bake cakes from scratch anymore unless they can produce something that's not possible with a mix. This sourdough chocolate cake falls in that category. It's got a fudge-like quality you can't get any way except with sourdough and since it's all mixed in one bowl, it's almost as easy as a boxed cake. Put the starter in a large bowl, cover loosely and allow to stand at room temperature until active and bubbling -- at least one hour. Then add the rest of the ingredients, in the order given, beating well after each addition. It is not necessary to sift or premix any of the ingredients as long as you are careful to get the baking powder and soda evenly mixed. Grease and flour two 9-inch round cake pans, pour in the batter, which will be thin, and bake in a preheated 350ø. oven for about 30 minutes, or until the layers test done when poked with a toothpick. The cake will have pulled away from the sides of the pan. Allow to cool about 10 minutes before removing from pans, then finish cooling the layers on wire racks. Do not frost until the cake is completely cold. A mild chocolate butter cream frosting is nice with this cake. From: Pitzer, Sara _Baking with Sourdough_ Garden Way Publishing, 1980. ISBN 0-88266-225-2 ph. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: PASTA DOUGH (Manual Pasta Machines ONLY) Categories: Italian, Breads Yield: 1 servings 2 1/3 c All purpose flour (for better pasta, use 1 1/3 c AP flour and 1 c Semolina flour) 2 lg Eggs 1 tb Olive oil 1/2 ts Salt 1/3 c Water Mix 2 cups flour and salt in bowl, reserve 1/3 cup for later. Make a well in the center Mix eggs, olive oil and water and pour into well. Stir flour into egg mixture until dough forms into a ball. Turn out onto floured surface and kneed for about 10 minutes, adding extra flour if too moist. Kneed until dough is smooth and elastic. Cover with towel and rest for 30 minutes. Cut into 4 portions, keep pieces covered until used. Get out your machine and set dial on widest setting (1 on the Atlas). Flatten dough ball and run through rollers several times until smooth (you may add a bit of flour here too). Move rollers to next setting and roll again once. Continue to roll until pasta is the proper thickness (5 or 6 on the Atlas). You may cut sheet in half if it's too long. Continue with other pieces and then put the finished sheet aside to dry for about 3 minutes. Attach desired pasta cutters and run the sheets through. You can use right away or spread out the pasta to dry overnight and then freeze extra. To cook, drop into large pot of boiling water with a bit of salt and oil. Cook until al dente, which should only take about 2 minutes for fresh. A tip - be sure the dough is fairly dry, otherwise it won't cut into separate strands. Another tip - You can substitute heavy cream for the 1/3 c water for a richer pasta. Great for fettuchini alfredo. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: FOCACCIA Categories: Italian, Breads Yield: 1 servings 4 c Unbleached flour 2/3 Fresh cake yeast, Dissolved in 2/3 cup warm Water 10 tb Olive oil 1/3 c Water 2 1/2 ts Salt Mix 2 cups flour with the dissolved yeast. Knead the dough for 10 minutes, either by hand or in the bowl of an electric mixture with a dough hook. Shape the dough into a ball, and put in an oiled bowl to rise until doubled in bulk, about 3 hours. Punch down, put the dough on a floured board, and knead again, incorporating the remaining flour, 1/3 cup olive oil, water, and salt. Knead until dough is smooth and elastic. Let rise again in a covered bowl for another 3 hours. Preheat the oven to 400 degrees. Divide the dough in half and roll out on a well-floured board to circles or squares 1/2 inch thick. Brush with the remaining olive oil and press the topping of your choice into the top of each circle. Bake on a baking sheet until golden brown, about 20 minutes. Serve warm or at room temperature, cut into wedges, squares, or triangles. NOTE: Slashes may be made in a decorative or random pattern in the breads before baking. TOPPINGS: * Thinly sliced rounds of yellow onion * Paper-thin crosswise slices of tomatoes and chunks of sun-dried tomatoes * Oregano leaves and slivers of garlic * Coarse salt and olive oil * Rosemary sprigs, coarse salt, and olive oil * Black olive halves and coarse salt * Sage leaves, coarse salt, and olive oil MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: BRENDA'S ITALIAN BREAD Categories: Breads Yield: 2 servings 5 1/2 c Unsifted flour 1 tb Salt 1 tb Sugat 1 tb Butter or margerine 2 Pkgs active dry yeast 1 3/4 c Very warm tap water (120 to 130 degrees) Cornmeal Corn or other vegetable oil 1 Egg white 1 tb Cold water With the metal blade in place, add 3 cups flour, salt, sugar, butter and yeast to bowl of processor. Turn machine on and off rapidly 2 or 3 times or until butter is thoroughly cut into dry ingredients. Add half the water and turn processor on and off 4 times. Add 1 1/2 cups flour and remaining water. Repeat on/off turns 4 times, then let processor run until a ball of dough formson the blades. If the dough is too sticky (wet), add remaining flour a few tablespoons at a time. When correct consistency, let processor run 40 to 60 seconds to knead dough. Turn dough out onto a lightly floured board and knead several times to form a smooth ball. Cover with plastic wrap and a towel. Let rest 20 minutes. Divide dough in half. Roll each half into an oblong 15 x 10 inches. Beginning at wide side, roll tightly Pinch seam to seal and taper ends by rolling gently back and forth. Place on greased baking sheets sprinkled with cornmeal. Brush dough with corn oil. Cover loosely with plastic wrap. Refrigerate 2 to 24 hours. When ready to bake, remove from refrigerator. Uncover dough carefully and let stand at room temperature for 10 minutes. Make 3 ro 4 cuts on top of each loaf with edge of metal blade or sharp knife. Bake at 425 degrees for 20 minutes. Remove from oven and brush with egg white beaten with cold water. Return to oven and bake 5 to 10 minutes longer or until golden brown. Remove from oven and cool on a wire rack. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: BASIL-PARMESAN SCONES Categories: Breads, Appetizers Yield: 4 servings 1 Recipe buttermilk bisquits 1/2 c Parmesan 1 tb Basil Dash garlic & onion Powder, black pepper There's a bakery near me called Aunt Mary's (are you listening, Sallie?) and they have the most wonderful basil-parmesan scones. One day I experimented and was pleased to find a pretty good facsimile. Just add the above ingredients along with all the other dry ingredients and proceed as above. These are a nice change of pace from Italian or garlic bread. Or cut with smaller cutter and serve as appetizer (don't forget to reduce baking time if smaller). MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Biscuit Mix Categories: Breads, Mixes Yield: 1 servings 9 c Flour; sifted -cake & pastry pref 1/3 c Baking powder 1 c Milk; powdered 2 T Milk; powdered 4 t Salt 1 3/4 c Shortening; vegetable Sift all dry ingredients. Cut shortening into flour till mixture ressembles coarse cornmeal. Store, well covered, in cool, dry place. Makes: 13 cups Use for pancakes, waffles, biscuits or anything that you would use packaged biscuit mix. Source: _Pure and Simple_ by Marion Burrows MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Easy Biscuit Mix Categories: Breads Yield: 1 servings 10 c All purpose flour 2 c Shortening 1/3 c Baking powder 2 ts Salt 1/4 c Sugar In a bowl stir together flour, baking powder, sugar, and 2 teaspoons salt. Cut in shortening until mixture resembles coarse crumbs. Store in an airtight continer for up to 6 weeks at room temperature, or for up to 6 months in the freezer. Recipe from: Better Homes and Gardens New Cookbook, 1989. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Quick Biscuit Mix Categories: Breads Yield: 1 servings 2 3/4 c Wheat flour 1/2 c Soy flour; 2 T 1 1/4 t -salt 1/2 c Inst dry milk;less 1 T 2 1/2 T Baking powder 1 c Wheat germ Combine all ingredients store in sealed container. Makes 5 c From: TERRI ST.LOUIS Conf: (1668) L-CUISINE MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Justin Wilson's Hush Puppies Categories: Cajun, Breads Yield: 48 servings 2 c Cornmeal 1 c Plain flour 1 t Baking powder 1 t Salt 1/2 t Soda 1/2 c Parsley, finely chopped 1 x Deep fat for frying 1 x Ground cayenne pepper 2 ea Eggs, beaten 1 c Buttermilk 1 c Green onion, finely chopped 2 T Bacon drippings, hot 1/2 t Garlic powder (to taste) Combine all dry ingredients. Add eggs, buttermilk, onions, and oil or bacon drippings. Mix well. Drop in deep hot fat by spoonfuls and brown on all sides. Now, I said above that this makes 48, I've never counted, so I don't know for sure. But it sure does make a bunch. The main reason why I said 48 is because the program, MenuMaster, won't let you past that field unless you tell it something. Justin Wilson says, "Hush puppy is an old Southern term that originated after the Civil War. People didn't have enough for themselves to eat let alone feed their dogs, so when the old hounds started barking from hunger, they would throw pieces of fried corn bread to them, yelling, 'Shut up, dog! Hush puppy!" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Apple-Cheddar Muffins Categories: Breads, Cheese, Fruits Yield: 4 servings 1/2 c Shortening 2 ea Eggs; lg 1 t Baking soda 1/2 t Salt 1 c Apples; finely chopped 1/2 c Pecans; chopped 1 x Apple slices; * 1 x Cinnamon-sugar mixture 1/2 c Sugar; granulated 1 1/2 c Unbleached flour 1 t Baking powder 3/4 c Oats; quick cooking 2/3 c Cheddar; sharp coarse grate 3/4 c Milk 1 x Butter; melted * You should have 12 to 15 thin slices of unpeeled red apple 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: APPLESAUCE TEA BREAD Categories: Breads Yield: 20 servings 2 1/2 c White flour 1/2 t Salt 1 T Cinnamon 1 ea Egg 2 t Baking powder 1/2 c Sugar 8 oz Applesauce 1 c Skim milk Mix the dry ingredients together and add the applesauce, then the egg and milk. Pour into nonstick loaf pan and bake at 350F for 50 min. Remove and cool. Cal: 77 (slice); Fat: 1/10g. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Bacon, Cheese, And Tomato Sandwiches Categories: Vegetables, Breads Yield: 3 servings 3 ea Slices bacon 2 T Mayo. or salad dressing 1 ea Large tomato, sliced 3 ea Slices rye bread, toasted 1/2 t Dried dill weed 3 ea Slices swiss cheese Place bacon on microwave rack in glass dish. Cover loosely and microwave until crisp, 2 1/2 to 3 1/2 minutes. Spread toast with mayonnaise; sprinkle with dill. Place toast slices on serving plate; top with tomato and cheese slices. Crumble bacon and sprinkle over top. Microwave uncovered on high (100%) until cheese begins to melt, 1 to 1 1/2 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Bagel Thins, Lo Cal, Lo Salt Categories: Appetizers, Breads, Low-cal Yield: 20 servings 1 ea Bagel 1 t Oregano, dried 2 t 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Banana Coconut Bread Categories: Desserts, Breads Yield: 8 servings 1 c Currants 3 c Flour 1 t Baking soda 2 t Cinnamon 2/3 c Sweetened coconut 1 c Packed brown sugar 1/3 c Buttermilk 1/2 c Dark rum 1 t Salt 1 t Baking powder 1/2 t Grated nutmeg 1/2 c Vegetable shortening 2 ea Eggs beaten lightly 1 c Mashed ripe banana Heat rum and place in bowl with currants 1 hour. In separate bowl, sift together flour, sal, baking soda, baking powder, cinnamon, nutmeg, and 1/2 cup of the coconut. In a large bowl, cream vegetable shortening and brown sugar till combined. Add eggs and beat well. Stir in buttermilk, banana and currant mixture. Combine well. Add flour mixture and stir till just combined. Spoon batter into greased loaf pan 9"x5"x2 3/4". Sprinkle with remaining coconut and bake in preheated 350 F degree oven 60 to 70 minutes or till don . Makes 1 loaf. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Batter Rolls Categories: Breads Yield: 18 servings 1 t Granulated sugar 1 pk Dry yeast 1/4 c Granulated sugar 2 t Salt 3 3/4 c Flour 1/2 c Warm water 1 1/2 c Milk 1/4 c Shortening 2 ea Egg Disolve 1 tsp sugar in warm water in lrge bowl. Sprinkle in yeast. let stand 10 minutes, then stir well. Combine milk, 1/4 cup sugar, shortening and salt in saucepan. Heat until lukewarm and shortening is melted. Stir well. Add to yeast mixture. Add 2 3/4 cups flour and beat vigorously with wooden spoon or electric mixer until smooth. Gradually stir in remaining 1 c flour. Batter will be soft. Cover with tea towel. Let rise in warm place until doubled about 1 hour. Stir down dough and let stand 10 minutes. Fill greased muffin cups 1/2 full. Let rise until doubled 45 minutes. Bake at 375 degrees for 20-25 minutes or until golden. Turn out of pans immediately. Serve warm and cool. Makes about 18 rolls. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: BRAN MUFFINS Categories: Breads Yield: 12 servings 1 c White flour 1/4 c Cornmeal 1 1/4 c Skim milk 1 t Baking soda, dissolved in wa 2 c Bran 1 t Salt 1/2 c Molasses 1 c Raisins (optional) Mix all ingredients together and pour into a muffin tin, using either nonstick pan or paper liners. Bake 325F for 25 min. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Bran Muffins-in-waiting Categories: Muffins, Breads, Breakfast Yield: 6 servings 1 c Warm water 2 1/2 c Unbleached all-purpose flour 1/2 c Butter/margarine, room temp. 2 ea Large eggs 3 1/2 c Wheat/oat bran cereal 2 1/2 t 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Brown Seed Bread Categories: Breads Yield: 1 servings 2 c Flour, all purpose 1 c Natural bran 2 T Sesame seeds 1 T Baking powder 1 t Salt 2 c Plain yogurt 1 c Whole wheat flour 1 c Quick cooking rolled oats 2 T Poppy seeds 1 1/2 t Baking soda 1/4 c Liquid honey In large bowl, combine all-purpose and whole wheat flours, natural bran, rolled oats, sesame and poppy seeds, baking powder, baking soda and salt; stir in honey. Add enough of the yogurt to make sticky dough. Knead lightly in bowl until dough is well blended. Fit dough into one greased 9x5 in. (2L) loaf pan. Bake in 375F oven for 40 min., or until tester comes out clean. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: CARROT OR ZUCCHINI MUFFINS Categories: Breads Yield: 24 servings 1 1/2 c Whole-wheat flour 1 1/2 t Baking soda 1/2 t Nutmeg 3 ea Carrots, 1c grated 1/4 c Vegetable oil 2 T Vinegar 1/4 c Molasses 1 t Salt 1 t Cinnamon 1 1/2 c Natural bran 2 ea Eggs 1 1/2 c Skim milk or orange juice 1/2 c Honey 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheddar Biscuits Categories: Breads, Cheese, Quickbreads Yield: 8 servings 2 c Unbleached flour; sifted 1/2 t Salt 1/4 c Butter 4 t 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 until lightly browned. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheddar Braids Categories: Breads Yield: 8 servings 1 c Water; warm, 110-115 deg. f. 1 t Active dry yeast; bulk 1 t Sugar 3/4 c Butter; room temperature 6 oz Cheddar; extra sharp, diced 1 t Milk 1 pk Active dry yeast; or 3 1/2 c Unbleached flour; * 1 1/2 t Salt 4 ea Eggs; lg, room temperature 1 ea Egg; lg 2 t Celery seeds * You can use up to 4 1/2 cups of flour in this recipe depending on the ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Pour the warm water into a warm bowl and add the yeast. Stir to dissolve then let stand until light and puffed, about 5 minutes. Add 1 1/2 cups of the flour, sugar and salt. Beat with an electric mixer on the lowest speed for 1 minute. Beat on medium speed for 2 minutes longer. Add the butter to the yeast mixture and beat for another 1 minute. On the lowest speed on the mixer, beat in 1 egg and 1/2 cup of flour until well blended, repeating until the 4 eggs are used up and enough flour has been added to make a soft sticky dough. Continue to beat with the mixer or by hand, until the dough is glossy and elastic and pulls away from the side of the bowl. Stir in the cheddar cheese by hand. Cover and let rise in a warm place free from drafts until doubled in bulk, about 2 1/2 to 3 hours. When the dough has doubled in bulk, punch down and place in the refrigerator for at least 5 hours or better, overnight. Remove the dough from the refrigerator. Divide in half and cover and refrigerate the second ball of dough. Knead the remaining ball of dough on a lightly floured surface until soft and pliable. Divide the dough into 3 equal parts and roll each piece into a rope 12 to 16-inches long. Braid the ropes, starting in the middle and working toward each end. Pinch the ends together so seal them. Grease a large baking sheet and place the finished braid on one side of the sheet. Repeat with the refrigerated dough. In a small bowl beat the egg and milk together. Brush the braids with the egg mixture and let the braids rise in a warm place, free from drafts, until dough in bulk, about 1 1/2 to 2 hours. Do not cover. Midway through the rising time, brush with the egg mixture again. Preheat the oven to 400 degrees F. When fully risen, brush with the egg mixture for a final time and sprinkle evenly with the celery seeds. Bake for 40 minutes in the preheated oven until a wooden skewer or pick inserted in the braid comes out dry. Remove from the oven and from the baking sheet. Cool to room temperature, on wire racks, before slicing. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheddar Bread Ring Categories: Breads Yield: 4 servings 2 3/4 c Bread flour 1 pk Active dry yeast; or 3/4 t Salt 2 t Butter 1 x Butter 2 t Sugar; granulated 1 t Active dry yeast; bulk 1 c Milk 1 1/2 c Cheddar; sharp, shredded NOTE: You can use Unbleached All-Purpose flour in this recipe and up to ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Combine 1 1/2 cups of the flour, the sugar, undissolved yeast and salt thoroughly in a large bowl. Heat the milk and butter together until very warm (115-125 degrees F.). Gradually add to the dry ingredients and beat at medium speed on an electric mixer for 2 minutes, scraping the bowl occasionally. Add 1/2 cup of the flour and the cheese. Beat fir 2 minutes on high speed on the mixer, scraping the bowl occasionally. Stir in enough additional flour to make a stiff but light dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover with a dishtowel that has been soaked in hot water and then wrung out until almost dry. Let rise in a warm place until doubled in bulk, about 1 hour. Punch the dough down and turn out on a lightly floured surface and shape into a 20-inch rope. Place seam side down in a buttered 6 1/2 cup ring mold, pinching the ends together. Cover and let rise in warm place until nearly doubled in bulk, about 35 to 40 minutes. Bake in a preheated 350 degree F. oven for 25 to 30 minutes. Remove from the ring mold. NOTE: For a softer crust, brush with melted butter while still hot. Crust will become crisp when cool if you do not. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheddar Date Nut Loaf Categories: Breads, Cheese, Fruits Yield: 4 servings 8 oz Dates; finely chopped 3/4 c Water; boiling 1/4 t Salt 1/2 c Sugar; granulated 4 oz Cheddar md, shredded 2 t Butter 1 3/4 c Unbleached flour; sifted 1 t Baking soda 1 ea 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheddar Dumplings Categories: Breads, Cheese, Main dish Yield: 4 servings 16 oz Cheddar; md, shredded 1 c Unbleached flour 3 qt Boiling water 1/2 pt Sour cream 1 x Paprika 2 ea Eggs; lg 1 t Salt 1/2 c Butter 1 x ---------garnishes---------- 1 x Parsley Mash the cheddar cheese and add the eggs mixing well. Stir in the flour and salt. Drop by TBLS into the rapidly boiling water then cover and boil for 15 minutes. Drain and serve with melted butter and sour cream. Sprinkle with chopped parsley or paprika, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheddar Fans Categories: Breads, Cheese Yield: 4 servings 5 oz Cheddar; sharp, grated 1 t Baking powder 1/2 c Butter or shortening 1 x Butter; softened 2 c Unbleached flour; sifted 1 t Salt 1/2 c Milk 1 x Butter; melted Grease the bottoms of 12 muffin pan cups. Grate the cheese into a bowl, if not already grated and set aside. Sift the flour, baking powder and salt into a bowl. Cut in the shortening with a pastry blender or two knives, until the mixture resembles coarse corn meal. Make a well in the center of the mixture and add the milk all at once. Stir with a fork until the dough forms a ball. Gently form the dough into a ball and put on a lightly floured surface. Knead it lightly with the fingertips 10 or 15 times. Roll the dough into a 12 X 10-inch rectangle about 1/4-inch thick. Cut into 5 strips and spread with the softened butter. Sprinkle four strips with the grated cheddar cheese and stack the four on top of one another and top with the fifth strip. Cut into 12 equal pieces and place on end in the muffin cups. Brush the tops of the rolls with the melted butter. Bake at 450 degrees F. for 10 to 15 minutes or until the biscuits are golden brown. Serve hot with butter. Makes 1 dozen Cheddar Fans. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheddar Pancakes Categories: Cheese, Quickbreads Yield: 6 servings 8 oz Cheddar; md, grated 3 ea Egg yolks, lg, beaten 1 t Unbleached flour 1 1/2 t Thyme 2 t Butter 3/4 c Dairy sour cream 2 t Unbleached flour; plus 3/4 t Salt 1/2 t Mustard; dry Set out a heavy skillet. Put the grated Cheddar Cheese in a bowl and add the sour cream and egg yolks, mixing well after each addition. Add the flour salt thyme and dry mustard, which have been mixed well in a separate bowl or cup. Melt the butter in the skillet over low heat and drop the batter by tsp into the skillet. Cook over medium heat until lightly browned on the bottom. Loosen the edges with a spatula, turn and lightly brown the other side. Serve at once with bacon or pork sausage. Makes about 2 dozen 3-inch cakes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheddar Pinwheels Categories: Breads, Cheese, Quickbreads Yield: 6 servings 2 c Unbleached flour; sifted 1 t Baking powder 2/3 c Milk 1/2 t 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheddar Squares Categories: Breads, Cheese, Quickbreads Yield: 6 servings 2 c Unbleached flour 1 t Salt 1 c Cheddar; sharp, shredded 2 t Pimento; chopped 1 t Baking powder 1/3 c Butter 1/2 c Onion; chopped 2/3 c Milk Combine the dry ingredients, then cut the butter into the dry mixture until it resembles coarse crumbs. Add the cheddar, onion, and pimento, mixing well. Add the milk, mixing until just moistened. Spread the dough in a 9-inch square baking pan and bake at 450 degrees F. for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Cool slightly and cut into squares. Serve warm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chedder Cheese Casserole Bread Categories: Breads Yield: 2 servings 1 t Sugar 1 pk Dry yeast 2 T Butter 4 c Flour 1 T Salt 1 c Warm water 1 c Warm milk 1 ea Egg beaten 2 c Shredded sharp chedder Dissolve sugar in warm water in large mixer bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well. Stir in warm milk, butter and beaten egg. Combine 2 cups flour, cheese and salt. Stir well to blend. Add flour cheese mixture and beat with electric mixer on medium speed for 5 minutes. Add remaining flour, beating well with wooden spoon. Cover and let rise in warm place until doubled (about 45 minutes). Stir down and turn into two well greased 1 quart casseroles. Let rise until doubled (about 30 minutes). Bake at 375 degrees for 30-40 minutes. Remove from casseroles immediately and cool on wire racks. Makes 2 round loaves. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheesy Corn Bread Categories: Breads, Cheese, Quickbreads Yield: 6 servings 1 c Unbleached flour 2 t Sugar 1 t Salt 2 c Cheddar; sharp, shredded 1 c Milk 1 c Corn meal; white or yellow 1 t Baking powder 1/4 t Mustard; dry 1 ea Egg; lg, slightly beaten 1/4 c Vegetable oil Combine the dry ingredients, then stir in the cheddar cheese. Combine the egg with the milk and oil. Stir into the cheddar mixture, mixing until just moistened. Pour the mixture into a greased 9-inch square baking pan. Bake at 425 degrees F. for 20 minutes. Cool slightly and cut into squares, then serve warm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Citrus Dumplings Categories: Breads, Fruits Yield: 2 servings 1/2 t Finely shredded orange peel 2 t Cornstarch 11 oz Mandarin orange sect., drain 2 T Sugar 1 t Sugar 1/2 c Orange juice 1/4 t Ground cinnamon 1/2 c Bisquick 2 T Milk 1 x Dash ground cinnamon In a 1-quart casserole stir together orange juice, cornstarch and 1/4 t ground cinnamon. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in drained mandarin orange sections and finely shredded orange peel. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till mixture is heated through. Meanwhile for dumplings, stir together Bisquick and 2 T sugar. Add milk, stirring just till moistened. Drop mixture into four mound atop the hot orange mixture. Micro-cook, uncovered, at 50% power for 6 to 7 minutes or till dumplings are just set. Stir together the 1 t sugar and dash of ground cinnamon. Sprinkle sugar mixture atop dumplings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Corn Meal Muffins Categories: Muffins, Breads, Breakfast Yield: 4 servings 1 c Unbleached all-purpose flour 2 T Granuleated sugar 1 c Yellow cornmeal 1/4 c Vegetable oil 4 t Baking powder 1 t Salt 2 ea Large eggs 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Corn Muffins Categories: Muffins, Breads Yield: 2 servings 1/3 c Unbleached flour 2 T Sugar 1/4 t Salt 1/4 c Milk 1 x Yellow corn meal 1/3 c Yellow cornmeal 1 1/2 t Baking powder 1 ea Large beaten egg 4 t Cooking oil In a small 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.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cranberry Muffins Categories: Muffins, Breads, Breakfast Yield: 4 servings 2 1/4 c Unbleached flour, sifted 3/4 t Baking soda 1 ea Large egg, slightly beaten 1/4 c Vegetable oil 1/2 c Sugar 1/4 c Sugar 1/4 t Salt 3/4 c Butter/sour milk 1 c Chopped raw cranberries Sift together flour, 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Crusty Cheddar Bread Categories: Breads Yield: 4 servings 1 pk Active dry yeast; or 1/4 c Water; warm, 110-115 deg. f. 1 t Sugar 1 ea Egg; lg. 1 t Butter; room temperature 1 t Active dry yeast; bulk 1 c Cottage cheese; * 1 1/4 t Salt 2 1/4 c Unbleached flour; unsifted,* 1 c Cheddar; sharp, grated * The cottage cheese should be the small curd kind at room temperature. ** You can use up to an extra 1/4 cup of flour in this recipe depending on the weather. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Sprinkle the yeast over the warm water and let stand 5 minutes. Gently stir to completely dissolve. With an electric mixer, blend the softened yeast into the cottage cheese, sugar, salt and egg. Add the flour in 1/2 cup portions to form a stiff but light dough and let rise in a warm place until doubled in bulk. Butter a 1 1/2 quart casserole dish and stir the dough down, then add 1 cup of the grated cheddar cheese. Turn into the buttered dish. Let rise 30 to 40 minutes longer or until almost doubled in size. Preheat the oven to 350 degrees F. and bake for 40 to 50 minutes or until golden brown. Brush the top with butter. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Date Or Raisin Bran Muffins Categories: Muffins, Breads, Breakfast Yield: 4 servings 1 c Wheat/oat bran cereal 1 c Unbleached all-purpose flour 1/2 t Salt 1/2 c Seedless raisins * 1 ea Large egg 3/4 c Milk 2 1/2 t 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 dates/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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Dillbrot (Dill Bread) Categories: Breads, Cheese, Vegetables Yield: 4 servings 1 pk Yeast; active dry 1 c Cottage cheese; creamed * 1 T Onion; minced 1 ea Egg; large 2 t Dillseed 1/4 c ;warm water(110-120 degrees) 2 T Sugar 1 T Butter; melted 1 t 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 flour a little at a time (it may take up to 2 1/2 cups of flour). Beat until well mixed and mixture is stiff but not heavy. (Standard bread dough feeling). Cover and let rise in a warm place until doubled. Punch down and put dough in a bread pan, or arrange in a round shape on a greased cookie sheet. Let rise again. Bake for 30 to 45 minutes at 350 degrees F. While warm, bursh loaf with soft butter, sprinkle well with salt. Makes 1 loaf. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Dilly Zucchini Ricotta Muffins Categories: Muffins, Breads, Dinner Yield: 4 servings 1 1/2 c Unbleached flour 3 t Baking powder 3/4 t Dill weed 1/2 c Margarine/butter, melted 2/3 c Ricotta cheese 2 T Sugar 1/2 t Salt 1/4 c Milk 2 ea 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Golden Cheddar Corn Bread Categories: Breads Yield: 6 servings 1 c Corn meal; white if poss. 1 t Baking powder 10 oz Cheddar; sharp, shredded 1/4 c Butter, melted 1 c Unbleached flour 1 1/2 t Salt 1 c Milk 1 ea Egg; lg, beaten Combine the dry ingredients and then stir in the cheddar cheese. Combine the milk, butter and egg then add them to the dry ingredients, mixing until just moistened. Pour into a greased 8-inch square baking pan and bake at 425 degrees F for 35 minutes. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Golden Spoon Bread Categories: Breads, Cheese, Quickbreads Yield: 6 servings 10 oz Cheddar; sharp, grated 4 ea Egg yolks; lg 1/4 c Butter 1/2 t Salt 2 c Milk 1 c Corn meal; yellow 1 t Sugar 4 ea Egg whites; lg Thoroughly grease a 1 1/2-quart casserole dish. Place the cheddar in a small bowl and set aside. Scald the milk in the top of a double boiler. Meanwhile beat the egg yolks until thick and lemon-colored then set them aside. When the milk is scalded, add the corn meal very gradually, stirring constantly. Stir until the mixture thickens and becomes smooth. Remove the top of the double boiler from the simmering water and gradually add the beaten egg yolks, stirring constantly. Mix in the grated cheese, butter, sugar and salt. Beat the egg whites, in a small bowl, until round peaks are formed. Gently spread the beaten egg whites over the corn meal mixture then carefully fold together until just blended. Turn the mixture into the greased casserole dish. Bake at 375 degrees F. for 35 to 40 minutes or until a wooden pick or cake tester comes out clean when inserted in the center of the dish. Serve piping hot with butter and maple syrup or honey. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hearthside Cheddar Bread Categories: Breads, Cheese, Fruits Yield: 4 servings 2 1/2 c Unbleached flour 2 t Baking powder 1/2 t Cinnamon; ground 1/4 c Vegetable oil 1 1/2 c Apples; cooking, * 3/4 c Walnuts or pecans; chopped 1/2 c Sugar 1 t Salt 3/4 c Milk 2 ea Eggs; lg 2 c Cheddar; sharp, shredded * Apples should be the cooking type (sour not sweet eating apples). ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Preheat the oven to 350 degrees F. and grease and flour a 9 X 5-inch loaf pan. In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. Make a well in the center of the dry ingredients and add the milk, oil, and eggs. Stir until thoroughly combined. Gently stir in the chopped apples, cheddar cheese, and nuts. Bake for 1 hour and 15 minutes in the preheated oven until loaf is browned and sounds hollow when tapped on the bottom. Cool in the pan on a rack for 5 minutes. Remove from the pan and cool to room temperature, on a wire rack, before slicing. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: High-Protein Muffins Categories: Muffins, Breads, Breakfast Yield: 10 servings 2 1/2 c 40% bran flakes cereal 1 3/4 c Milk 1 c Soy flour 4 t Baking powder 3/4 t Salt 2/3 c Honey 1/4 c Dark molasses 1 1/2 c Raisins 1 c Stirred whole wheat flour 1 c Toasted wheat germ 1 1/2 t Ground nutmeg 4 ea Large eggs, slightly beaten 2/3 c Vegetable oil 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Lemon Raspberry Muffins Categories: Muffins, Breads, Desserts Yield: 4 servings 2 c Unbleached flour 3 t Baking powder 1 c Half-and-half 1 t Lemon extract 1 c Fresh/frozen raspberries * 1 c Sugar 1/2 t Salt 1/2 c Vegetable oil. 2 ea Large eggs * Frozen raspberries should be without syrup and should not be thawed. ~--------------------------------------------------------------------- ~--- Heat oven to 425 degrees F. Line 12 muffin cups with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder and salt; mix well. In small bowl, combine half-and-half, oil, Lemon estract and eggs; blend well. Add to dry ingredients, stir until ingredients are just moistened. Carefully fold in raspberries. Fill prepared muffin cups 3/4ths full. Bake at 425 degrees F. 18 to 23 minutes or until golden brown. Cool 5 minutes, remove from pans. HIGH ALTITUDE: Above 3500 feet, decrease baking powder to 2 teaspoonsful. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Little Cheddar Biscuits Categories: Breads, Cheese, Quickbreads Yield: 8 servings 2 c Unbleached flour 1 t Paprika 1 c Butter; room temperature 1 t Worcestershire sauce 1 t Mustard; dry 1/4 t Baking powder 10 oz Cheddar; sharp, grated Combine the flour, dry mustard, paprika and baking powder in a medium bowl. Beat the butter, either by hand or with an electric mixer at medium speed, until light and fluffy. Slowly beat in the cheddar cheese and Worcestershire sauce. Gradually add the flour mixture, stirring with a rk, until well blended. On a lightly floured surface, shape the dough into a long roll about 1 3/4-inches in diameter. Wrap in plastic wrap or foil. Place on a platter and refrigerate for at least 2 hours, better overnight. Preheat the oven to 325 degrees F. Slice the dough about 1/3 inch thick. With your hands, roll each slice into a ball. Flatten slightly and place on an ungreased baking sheet about 2 inches apart. Bake 8 minutes in the preheated oven. Biscuits will only brown slightly on the bottom. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Molasses Brown Bread Categories: Breads Yield: 4 servings 2 1/2 c Whole-wheat flour 1/3 c Brown sugar 1 c Raisins; mixed dark & light 1 7/8 c Buttermilk 1 1/2 c Wheat germ 1/2 t Salt 2 t 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 bread is done when a toothpick comes out clean, about 1 hour. Turn out of the pan and cool on a wire rack. Makes 1 loaf. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Molasses Refrigerator Muffins Categories: Muffins, Breads, Brunch Yield: 12 servings 4 c Unbleached flour, sifted 1 t Salt 1 t Ground ginger 1/4 t Ground allspice 1 1/3 c Vegetable shortening 4 ea Large eggs, slightly beaten 1 c Butter/sour milk 2 t Baking soda 1 t Ground cinnamon 1/4 t Ground cloves 1/4 t 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 20 minutes or until golden brown. Serve hot with butter and jam. NOTE: Batter can be stored in refrigerator in covered container for up to 3 weeks. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: No-Knead Cheddar Rolls Categories: Breads Yield: 8 servings 1 1/2 c Unbleached flour; unsifted 1 t Active dry yeast; bulk 1 t Salt 1/2 c Water 1 c Unbleached flour; unsifted 1/4 c Butter 1 t Milk 1 pk Active dry yeast; or 3 t Sugar 3/4 c Milk 3 t Butter 1 c Cheddar; sharp, grated 1 ea Egg yolk; lg Place the grated cheese in a small bowl and cover to prevent drying then set aside. Combine 1 1/2 cups unsifted flour, yeast, sugar, and salt in a large mixer bowl, blending thoroughly. Measure 3/4 c of milk, water, and butter into a saucepan and heat until the liquids are warm, 115 to 120 degrees F.. Gradually add the liquids to the dry ingredients in the mixer bowl, beating for 2 minutes at medium speed of the electric mixer, scraping the bowl occasionally. Add and beat in 1 cup of unsifted flour at high speed. Beat for 2 minutes, scraping the bowl occasionally. Mix in enough additional flour (1/2 to 1 cup unsifted) to make a soft dough. (Dough will be slightly sticky.) Put the dough into a greased deep bowl. Cover with waxed paper and a clean towel and let stand in a warm place until the dough has doubled, 45 to 60 minutes. Generously grease several baking sheets. Melt the butter and set aside. Punch the dough down wit a fist and turn the dough out onto a lightly floured surface. Divide the dough into two equal portions. Set one portion aside. Roll the dough into a rectangle 16 X 8-inches. Brush with about one-half of the melted butter. Sprinkle with about one half of the grated cheddar cheese. Cut crosswise into 8 equal portions. Cut into halves lengthwise. Fold each strip into thirds, lapping each side portion over the center third. Place the rolls on a baking sheet. Repeat for the other half of the dough. Beat the egg yolk with the tbls of milk, slightly. Brush the tops of the rolls with the egg yolk mixture. Let rise until doubled, about 30 minutes. Bake at 425 degrees F. for about 8 minutes or until rolls are golden brown. Serve rolls hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Oatmeal Muffins Categories: Breakfast, Breads, Muffins Yield: 5 servings 1 c Quick-cooking oats 1 c Unbleached flour, sifted 1/2 t Baking soda 1/3 c Butter or regular margarine 1 ea Large egg 1 c Butter/sour milk 1 t Baking powder 1 t Salt 1/2 c Brown sugar, packed Combine oats and butter/sour milk in small bowl. Mix well and let stand 1 hour. Sift together flour, baking powder, baking soda and salt; set aside. Cream together butter and brown sugar in mixing bowl, using electric mixer at medium speed. Add egg; beat until light and fluffy. Add dry ingredients alterantely with oat mixture to creamed mixture, blending well after each addition. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown. Serve hot with homemade jam or preserves. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Old German Muffins Categories: German, Breads, Desserts Yield: 4 servings 3/4 c Butter or margarine 2 ea Eggs; large 1 t Vanilla extract 1/2 t Cinnamon 2 1/4 c Flour; unbleached 1 T Orange rind; grated 1/2 c Sugar 1 T Rum 3 T Milk 2 t 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Onion-Cheddar Bread Categories: Breads Yield: 4 servings 2 1/2 c Unbleached all-purpose flour 1 pk Active dry yeast 1/2 c Orange juice 2 T Butter or margarine * 1 T Sugar 5 oz Shredded cheddar cheese 1 c Whole wheat flour 1/3 c Warm water (110-115 degrees) 1/2 c Water 1 ea Env. onion soup mix 1 t Salt 1 x Melted butter or margarine * Butter or margarine should be cut into small pieces. ~--------------------------------------------------------------------- ~---- In medium bowl, combine flours and set aside. In large bowl, dissolve yeast in warm water. Add orange juice, water, butter, onion recipe soup mix, sugar, salt, and 2 cups flour mixture. Mix until smooth. Stir in enough of the remaining flour mixture until soft dough is formed and it pulls away from the sides of the bowl. Turn dough onto lightly floured board, then knead until smooth and elastic, about 10 minutes. Cover and let rise in warm place until doubled, about 1 hour. (Dough is ready if indentation remains when touched) Preheat oven to 375 degrees F. Punch down dough, then turn onto lightly floured board. Press into 10 x 8-inch rectangle; top with 1 cup cheese. roll, starting at 8-inch side, jelly-roll style; pinch ends to seal. Place in 9 x 5 x 3-inch loaf pan, seam side down. Brush with melted butter, then top with remaining cheese. Bake 45 minutes or until bread sound hollow when tapped. Remove to wire rack and cool completely before slicing. Makes 1 loaf. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Panhandle Cornbread Categories: Breads, Cheese, Quickbreads Yield: 4 servings 1 c Corn meal; yellow 1 c Cheddar; sharp, shredded 1/2 c Vegetable oil 8 oz Corn; cream style, 1 cn 1 t Baking powder 2 ea Eggs; lg, beaten 1 c Dairy sour cream 4 oz Green chile peppers; chopped Preheat the oven to 400 degrees F. and generously grease a 12 cup bundt or 9-inch tube pan; set aside. In a large bowl, combine the cornmeal and baking powder. Stir in the cheddar. In a medium bowl, beat the eggs, oil, sour cream, corn and chiles together. Add to the cornmeal mixture. Stir until just moistened and then spoon the batter into the prepared pan. Bake for 40 to 50 minutes in the preheated oven until a wooden pick inserted in the center comes out clean. Cool on a rack for 10 minutes then invert over a serving plate. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Parmesan Croutons Categories: Croutons, Cheese, Breads Yield: 2 servings 1 ea Slice whole wheat bread 1 T Grated parmesan cheese 1 T 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Parmesan Herb Muffins Categories: Muffins, Breads, Dinner Yield: 4 servings 2 c Unbleached flour 1 1/2 t Baking powder 1/2 t Sage leaves, crumbled 1/4 c Grated parmesan cheese 1/4 c Butter/margarine, melted 1 T Sugar 1/2 t Baking soda 1/2 c Chopped fresh parsley 1 1/4 c Butter/sour milk 1 ea 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 large bowl, combine flour sugar, baking powder, baking soda, sage, parsley and cheese, blend well. Add butter/sour milk, margarine and egg; stir just until dry ingredients are moistened. Fill prepared muffin cups 2/3rds full. Bake at 400 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 comes out clean, rotating pan 1/2 turn halfway through baking. Remove muffins from pan and immediatedly discard outer baking cups. Cool 1 minute on wire rack before serving. Repeat with remaining batter. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pecan Cinnamon Muffins Categories: Muffins, Breads, Breakfast Yield: 4 servings 1 1/2 c Unbleached flour, sifted 1/4 c Brown sugar, packed 1/2 t Salt 1 ea Large egg, slightly beaten 1/2 c Milk 1/4 c Sugar 2 t Baking powder 1/2 t 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: PINEAPPLE-BRAN WHOLE-WHEAT MUFFINS Categories: Breads Yield: 12 servings 1 c Whole wheat flour 1/4 t Salt 1 ea Egg 1/3 c Skim milk 8 oz Can crushed pineapple w juic 1 T Baking powder 1 1/2 T Brown sugar 1 c 100% all-bran cereal 1/4 c Vegetable oil 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Polka Dot Quick Bread Categories: Breads, Cheese, Quickbreads Yield: 4 servings 2 c Cranberries; fresh or frozen 1 ea Egg; lg, slightly beaten 1 t Orange peel; grated 1 c Sugar 1/2 t Salt 1/2 c Walnuts; coarsely chopped 1 c Milk 1/4 c Butter; melted 2 c Unbleached flour 1 t Baking powder 1 1/2 c Cheddar; md, shredded Preheat the oven to 350 degrees F. then grease a 9 X 5-inch loaf pan; set aside. Cut the cranberries in half and set aside in a small bowl. In a medium bowl, combine the milk, egg, butter, and orange peel and set aside. Sift the flour, sugar, baking powder, and salt into a large bowl. Add the halved cranberries, cheese and nuts. Toss with a fork to distribute. Add the milk mixture all at once and stir the flour mixture until just moistened. Turn into the prepared loaf pan and bake for 1 hour and 15 minutes in the preheated oven or until a wooden pick inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes, then remove from the pan. Cool to room temperature on the wire rack before slicing. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Poppy Seed Oatmeal Bread Categories: Breads Yield: 16 servings 1 c Flour, all purpose 1 1/4 c Oatmeal, quick-cooking 1/4 t Salt 1 1/2 c Buttermilk 1 ea Egg 1 c Flour, whole wheat 1 T Baking powder 2 t Poppy seeds 1/4 c Honey, liquid 1 t Butter, melted In large bowl, combine all-purpose and whole wheat flours, oatmeal, baking powder, salt and poppy seeds. In separate bowl, whisk together buttermilk, honey and egg. Add all at once to dry ingredients; mix quickly, just until combined. Spoon batter into greased 8 x 4 in (1.5L) loaf pan. Brush top with melted butter. Bake in 350F (180C) oven 45 to 50 minutes or until cake tester inserted in centre of loaf comes out clean. Let cool 5 minutes in pan. Turn out onto wire rack. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Potato Farls (Irish) Categories: Breads, Appetizers Yield: 8 servings 1 1/4 lb Potatoes (3 or 4) 1 c Flour, all purpose 4 t Vegetable oil 2 T Butter, melted 1/2 t Salt Peel and halve potatoes; put in large saucepan with enough water to cover. Bring to boil; simmer, covered, 20 to 30 minutes, until fork-tender. Drain well; return to saucepan over low heat. Add butter; mash potatoes well. Stir in flour and salt. Gather mixture into a ball; turn onto lightly floured surface. Knead lightly until smooth. Divide dough in half. Roll out one half into an 8 in. (20 cm) circle, about 1/4 in. thick. Cut into quarters; set aside. Repeat with remaining dough. In large nonstick skillet, heat half the oil over medium-high heat. Cook dough quarters in batches, 2 minutes on each side or until golden brown, adding more oil as necessary. Serve warm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pumpkin Oat Muffins Categories: Breakfast, Breads, Muffins Yield: 12 servings 1 c Unbleached flour, sifted 1 t Pumpkin pie spice 1/2 t Salt 1/2 c Brown sugar, packed 1/4 c Milk 1 c Quick-cooking oats 1 x Crumb topping 2 t Baking powder 1/4 t Baking soda 3/4 c Canned, mashed, pumpkin 1 ea Large egg, slightly beaten 1/4 c Vegetable oil 1/2 c Raisins Sift together flour, baking powder, pumpkin pie spice, baking soda and salt; set aside. Combint pumpkin, brown sugar, egg, milk, oil, oats and raisins in bowl; blend well. Add dry ingredients all at once, stirring just enough to moisten. Spoon batter into grease 3-inch muffin-pan cups, filling 2/3rds full. Sprinkle with crumb topping. Bake in 400 degree F. oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly or jam. CRUMB TOPPING: Combine 1/2 c brown sugar (packed), 1 T unbleached flour, 1/4 t pumpkin pie spice and 2 T butter or regular margarine in bowl. Mix until crumbly. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Quick Cheddar Bread Categories: Breads, Cheese, Quickbreads Yield: 4 servings 3 3/4 c Unbleached flour 1/2 t Salt 2 1/2 c Cheddar; sharp 2 ea Eggs; lg, slightly beaten 5 t Baking powder 1/3 c Butter 1 1/2 c Milk Combine the dry ingredients, then cut the butter into the flour until the mixture resembles coarse crumbs, then add the cheddar cheese. Combine the milk and eggs then add the mixture to the cheddar mixture. Stir until just moistened, then spoon into a greased 9 X 5-inch loaf pan. Bake at 375 degrees F. hour. Remove from the pan immediately and let cool on a wire rack. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Rhubarb-Pecan Muffins Categories: Breads Yield: 12 servings 2 c Flour 1 1/2 t Baking powder 1 t Salt 1 ea Egg, large 2 t Grated orange peel 1 1/4 c Rhubarb, fresh fine chopped 3/4 c Sugar 1/2 t Baking soda 3/4 c Chopped pecans 1/4 c Vegetable oil 3/4 c Orange juice Combine all dry ingredients. Beat egg and oil; add orange juice. Add to flour mix. Add rhubarb. Bake 350F 25-30 min. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Roggenbrot (Rye Bread) Categories: German, Breads Yield: 12 servings 2 pk Yeast; active dry 1 1/2 c Milk; lukewarm 1 t Salt 2 T Butter 2 1/2 c Bread flour; unsifted 1/2 c ;warm water(110-120 degrees) 2 T Sugar 1/2 c Molasses 3 1/4 c Rye flour; unsifted Dissolve yeast in warm water. In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of rye flour. Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead. Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour. Cover dough and let rise 1 1 1/2 hours or until double. Punch down dough and divide to form 2 round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours. Preheat oven to 375 degrees F. Bake for 30 to 35 minutes. Makes 2 round loaves. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Soda Bread (Irish whisky soda) Categories: Breads Yield: 8 servings 1 x -----------bread------------ 1 t Salt 1/4 c Butter, chilled 1/2 c Honey, liquid 1 x -----------glaze------------ 2 ea Ilk 4 c Flour, all purpose 1 t Baking soda 1 c Raisins or currants (option) 1/4 c Irish whisky or buttermilk 2 t Irish whisky BREAD: In large bowl, combine flour, salt and baking soda. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in raisins or currants (if using). In separate bowl, combine buttermilk, honey and whisky. Add all at once to dry ingredients; stir just until no dry spots remain. Turn dough out onto lightly floured surface. Knead lightly 1 minute (too much handling will toughen loaves, while too little will inhibit rising.) Divide dough in half and shape each half into an 8 in (20 cm) round. Place in two greased 8 in (1.2 L) round cake pans. With floured knife, cut a cross 1/2 in deep in each loaf. GLAZE: In small bowl, combine whisky and milk. Brush loaves with glaze. Bake in 350F (180C) oven 35 to 40 minutes or until loaves sound hollow when tapped on bottoms. Remove from pans; let cool on wire racks. Cut into wedges. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Spaetzle Cheese Noodles Categories: German, Breads, Cheese Yield: 4 servings 3 T Butter or margarine 3 oz Emmenthaler cheese; grated 2 c Spaetzle noodles 3 ea Onions;sliced in small rings 1 t Dry mustard 2 T Chives; chopped Heat butter in frypan, add onions, and brown lightly. Toss cheese with dry mustard. Add cooked noodles to cooked onions and cheese; mix well. Place mixture in an ovenproof casserole. Bake at 300 degrees F. for 20 to 30 minutes or until hot and bubbly. Sprinkle top with chopped chives before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Spicy Apricot Oat Muffins Categories: Muffins, Breads, Breakfast Yield: 6 servings 2 c Unbleached flour, sifted 3 t Baking powder 2 t Pumpkin pie spice 1 c Chopped dried apricots 2 ea Large eggs, slightly beaten 1/4 c Vegetable oil 1/2 c Sugar 1 t Salt 1/2 c Quick-cooking oats 1/2 c Chopped walnuts 1 1/3 c Milk 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Stuffed Rolls Categories: Breads, Cheese, Main dish Yield: 6 servings 16 oz Cheddar; sharp, shredded 2 ea Green bell peppers; md 6 oz Tomato sauce; * 8 oz Green olives; stuffed, * 12 ea French rolls; large 1 ea Onion; md. * These are approximate sizes. Recipe called for 1 small jar of ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Cut the tops off of the rolls and hollow them out leaving a thin shell. Grind all of the ingredients and bread in a meat grinder or food processor and stuff back into the rolls. Place the tops back on the rolls and secure with tooth picks. Bake on an ungreased cookie sheet at 350 degrees F. for about 45 minutes. Serve Hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sunrise Popovers Categories: Breads, Cheese, Quickbreads Yield: 8 servings 4 t Vegetable shortening 1/2 t Salt 2/3 c Water 1/2 c Cheddar; sharp, shredded 1 1/3 c Unbleached flour 2/3 c Milk 4 ea Eggs; lg Preheat the oven to 375 degrees F. Place eight 6-oz custard cups on a large baking sheet. Spoon 1 1/2 tsp of shortening into the bottom of each custard cup and set aside. Combine the flour and salt in a large bowl, then gradually stir in the milk and water until well blended. Beat in the eggs, 1 at a time, beating until smooth after each addition. Fold in the cheddar cheese. Place the baking sheet with the custard cups in the preheated oven for 3 to 5 minutes until the shortening melts and the custard cups are hot. Fill the custard cups 1/2 to 2/3rds full with the batter. Bake for 45 minutes in the preheated oven, without opening the oven door until the popovers rise and turn golden brown. If not golden brown after 45 minutes, bake for an additional 5 minutes. Serve piping hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Teatime Scones Categories: Breads, Cakes Yield: 10 servings 2 c Flour, all purpose 1/2 t Baking powder 1/4 t Salt 1 ea Egg 1 t Vanilla 1 T Sugar 1/2 t Baking soda 1/3 c Butter, chilled 1/2 c Buttermilk In large bowl, combine flour, sugar, baking powder, baking soda and salt. With a pastry blender or two knives cut in butter until mixture resembles coarse crumbs. In separate bowl, combine egg, buttermilk and vanilla. Using fork, stir into dry ingredients to form a soft dough. Gather into ball. Turn out onto lightly floured surface; knead lightly 10 times. With lightly floured hands, pat dough in 1/2 in thick round. Using 2 1/2 in. cookie cutter, cut dough into rounds, gathering scraps together until dough is all used up. Place rounds on lightly greased baking sheet. Bake in 425F (220C) oven 12 to 15 minutes or until golden brown and risen. Let cool on wire racks. Serve warm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Toasty Walnut Muffins Categories: Muffins, Breads Yield: 2 servings 1/4 c Quick-cooking rolled oats 2 T Sugar 1 x Dash ground cinnamon 2 T Cooking oil 1/4 c Broken walnuts, toasted 2 t Unbleached flour 1 t Butter or margarine 1/2 c Unbleached flour 1/2 t Baking powder 1 ea Large beaten egg yolk 2 T Milk 2 T Raisins 1 t Brown sugar 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 flour , brown sugar, butter, and remaining walnuts. Sprinkle atop muffins. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Tomato Brushetta, Lo Cal Categories: Appetizers, Breads, Low-cal Yield: 4 servings 8 ea Slices fr or italian bread 1 t Olive oil 1 ea Tomato, diced 1 pn Ground pepper 2 ea Garlic cloves, halved 2 T Onion, minced 1 pn Oregano,dried 2 t Parmesan cheese, optional Toast bread. Rub one side of hot toast with cut side of garlic. Heat oil in nonstick skillet over medium-high heat; add onion and cook, stirring until tender. Add tomato, oregano and pepper, stir. Spoon tomato mixture over garlic side of hot toast and serve immediately. Alternatively, sprinkle with Parmesan and broil for 1 minute. Per serving (2 slices): 105 cal; 2 g fat; 1 mg cholesterol; 190 mg salt. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: True Garlic Bread Categories: Breads, Garlic Yield: 6 servings 1 x Garlic puree(2 roasted head) 2 T (2 pk) dry yeast 2 1/2 c Warm water 3 1/4 c Whole wheat flour 1 x Cornmeal 1/4 lb Unsalted butter, softened 1/2 c Warm water (115-120 degrees) 2 T Kosher salt 3 1/4 c Unbleached all purpose flour Cream together the garlic puree and butter. (This may be done days in advance and refrigerated. Bring to room temperature before using). Combine the yeast with 1/2 cup warm water in large bowl. Stir with a fork or small whisk. Add an additional 2 1/2 cups water. Add salt. Stir in the flour, 1 c at a time, beginning with the whole wheat. Use a whisk until the dough becomes stiff, then switch to a wooden spoon. Turn the dough onto a well floured work surface. Knead rhythmically for 10 to 15 minutes, until the dough is smooth, springy, nonsticky, and elastic. Add more flour as you knead if necessary. The dough is ready if you can poke to fingers into it and the resulting indentations spring back. Cover the dough with a cloth and let rest while you wash, dry and generously butter the bowl. Knead the dough a few more turns, then form it into a ball and place it in the bowl. Turn it to coat with butter. Cover the bowl and put it in a warm, draft-free place until the dough has doubled in bulk, about 1 1/2 hours. It has risen sufficiently when you can gently poke a finger into the dough and the hole reamins. (Don't poke too enthusiastically or the dough will collapse.) When doubled, flour your fist and punch the dough down. Knead it a few times and then let it rest. Sprinkle 1 large or 2 small baking sheets with a liberal amount of cornmeal. Divide the dough into 3 equal parts. While you work with 1 piece, keep the other 2 covered. Flour your work surface. With a rolling pin, roll each piece of dough into a rectangle approximately 14-inches long X 7-inches wide. Spread it with softened garlic butter. Roll the long edge toward the opposite long edge, as if you were rolling up a rug. Pinch ends closed. Place loves on the baking sheets. With a sharp knife or razor blade, slash the loves lightly at 2-inch intervals. Cover with a cloth and place in a warm draft-free place to rise until doubled, about 1/2 hour. Meanwhile preheat oven to 400 degrees F. Bake for 35 to 40 minutes with a pan of boiling water on the oven floor. Spray loaves with water several times during the baking process. (This helps the bread form a thick crusty shell.) To test for doneness, rap the loaf with your knuckles. The loaf should sound hollow. Cool on wire racks, but the loaves are delicious eaten warm right out of the oven. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Wheaten Bread (Maddybenny, Irish) Categories: Breads Yield: 1 servings 3 c Flour, whole wheat 1 t Baking soda 1/2 t Nutmeg, grated 1 t Orange rind, grated 1 c Flour, all purpose 1/2 t Salt 2 c Buttermilk In large bowl, stir together whole wheat and all-purpose flours, baking soda, salt and nutmeg. Make a well in centre; add buttermilk and orange rind. Mix just until dough is soft but not sticky. Turn dough out onto lightly floured surface. Knead 10 times. Put dough into greased 8 x 4 in (1.5 L) loaf pan. Bake in 350F (180C) oven 20 minutes. Reduce temperature to 300F (150C); bake 25 to 30 minutes longer or until a cake tester inserted in centre of loaf comes out clean. Turn out onto wire rack. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Ham And Cheese With Coleslaw Categories: Main dish, Vegetables, Breads Yield: 4 servings 2 T Margarine or Butter 4 ea Slices Rye Bread, Toasted 1 ea Large Tomato, Sliced 1 c Coleslaw 1/2 t Prepared Mustard 4 ea Slices Cooked Ham 4 ea Slices Cheese Microwave margarine uncovered in custard cup on high (100%0 until softened, 15 to 30 seconds. Blend in mustard. Spread margarine on one side of each toast lsice. Place slices buttered sides up on serving plate; top with ham tomato and cheese slices. Microwave uncovered until cheese begins to melt, 1 1/2 to 2 minutes. Top each sandwich with a spoonful of coleslaw. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Overnight Coffee Cake Categories: Breads, Breakfast, Desserts Yield: 8 servings 1 pk Frozen Dough Pieces 1 1/2 t Cinnamon 1 x Stick Margarine 1 1/2 c Brown Sugar 1 pk Carmel/Butterscotch Pudding* * Small package of pudding mix, NOT instant Sprinkle the cinnamon, brown sugar and dry pudding on top. Last of all cut the margarine into slices and cover the top. Let sit overnight and the next morning place in a 350 degree preheated oven for 30 minutes. After 15 minutes cover the top with foil. Turn out upside down on a plate. Each piece of dough will pull out separately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cream Biscuits Categories: Breads, Londontowne Yield: 1 servings 4 c Flour 3 t Cream of tartar 1/4 c Butter 1 t Salt 1 1/2 t Baking soda 2 c Cream or "Half and Half" Sift dry ingredients. Cut in 1/4 cup of butter. Add the cream. Roll out on a floured board. Cut with a 2-inch cutter. Bake on an ungreased pan in a hot oven of 400 degrees for 12 to 15 minutes or until golden brown. Mrs. William C. Edmonston MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sweet Potato Biscuits Categories: Breads, Londontowne Yield: 1 servings 1 c Flour 1 x Salt 3 T Sugar (or more, to taste) 1 c Sweet potatos, cooked/mashed 2 1/2 t (to 3) baking powder 1/4 c Shortening Sift dry ingredients. Add shortening and potato and mix thoroughly. Knead dough; cut with biscuit cutter (you may need more flour, as dough is sticky). Bake in 400 degree oven 12 to 15 minutes. Mrs Harold T. Cook MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Corn Fritters Categories: Breads, Londontowne Yield: 16 servings 1 1/2 c Sifted flour 1 t Salt 1 ea Egg, slightly beaten 1 x Powdered sugar 1 1/2 t Baking powder 16 oz Can cream style corn 1 c Corn oil Sift together dry ingredients. Mix together corn and egg. Add dry ingredients. Stir slowly. Heat oil in large skillet over medium heat. Drop batter by tablespoonfuls into hot oil, one layer at a time. Fry about 2 minutes on each side until golden brown. Drain on absorbent paper, and dust with powdered sugar if desired. Makes 16 fritters. Mrs. John P. Elberti MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Warm Springs Fried Bread Categories: Breads, Londontowne Yield: 6 servings 3 c Sifted all-purpose flour 2 t Baking powder 1 t Salt 1 t Sugar 1 T Butter 3/4 c (to 1c) Warm milk 2 T Melted butter 1 x Fat for deep frying Combine dry ingredients; cut in butter. Add enough warm milk to make a soft dough, easy to handle. Knead on floured board until dough is very smooth and soft but elastic. Do not use a lot of extra flour. Divide dough into 6-8 balls and brush the tops with melted butter. Cover and let stand 30-45 minutes. Pat out each ball into a round, 5 or 6 inches in diameter and 1/4 inch thick. Fry in deep fat (preheated to 365 degrees). Dough should rise immediately to surface. Cook until brown on one side, turn, and brown on other side being careful to not pierce crust. Drain on absorbent paper and serve hot. Mrs. Bernard Mahon MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Frances Cook's Bread & Rolls Categories: Breads, Londontowne Yield: 24 servings 3/4 c Milk 1/4 c Sugar 1 t Salt 3 1/2 c Flour 1 ea Fresh cake yeast 3 T Shortening 1 ea Egg 1/4 c Lukewarm water Scald milk and pour over sugar, shortening, & salt. Let it cool to lukewarm while softening yeast in a small bowl with the warm water. When soft, add the egg and beat together slightly. Pour the yeast/egg mixture into the milk mixture and stir them together. The flour may be sifted or poured into the liquid. With a large spoon, stir until flour/milk is well mixed. You should have a firm, but not stiff dough. Without removing it from the bowl, cover the dough with a plate or towel and set aside to rise until double in bulk (about 2 hrs depending on the temperature in the kitchen). Instead of letting the dough rise at this point you may put it in the refrigerator and use it later, or the next day. Watch to make sure it doesn't spill out of the bowl. If it starts to spill before you're ready to use it, punch it back down. Refrigerated dough is easier to handle but takes longer to rise. BREAD: If you want to make bread, dump the dough out of the bowl onto a floured surface and with more flour as needed to keep it from sticking, knead it until springy and easy to handle. This dough does not require a lot of kneading; only enough to make it easy to handle. For 2 medium size loaves cut the dough in half and knead/shape each into loaves and put into greased baking pans. Allow about 2 hours for the dough to double again. Bake in a 375 degree oven until lightly browned on top (if uncertain whether or not bread is done, tip out of pan and see if bottom is browned too). ROLLS: To make rolls, work and knead dough until springy and easily handled. Roll out with a rolling pin and cut with a biscuit cutter and fold over and place on a greased cookie sheet (Parkerhouse rolls), or break dough into small pieces, make into little balls and place 3 in each section of a greased muffin pan (Cloverleaf rolls). SWEET ROLLS: For Christmas bread or sweet rolls, roll out dough as for Parkerhouse rolls, except trying to make an oblong instead of a round. Spread it with raisins and sprinkle with cinnamon and sugar. Dot with butter and roll as for a jelly roll. Slice and place on a greased pan or make into a circle and make slashes through the dough at intervals. Let rise and bake as for loaves. Top with an icing made of confectioners' sugar, melted butter, milk, and vanilla or rum flavoring and drizzle over the bread or rolls while hot. Decorate with nuts or fruits. If you want to make a whole wheat bread, use half white and half whole wheat flour, and use brown sugar instead of white. The amounts above will yield 1 large or 2 medium loaves of bread, or 2 dozen large rolls. Mrs. Harold T. Cook MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Whole Wheat Batter Bread Categories: Breads, Londontowne Yield: 1 servings 8 c Whole wheat flour 3 T Wheat germ 3 T Soya flour 3 pk Yeast 4 T Honey-molasses 3 1/2 c Very warm water 3 c Corn oil 2 T Salt This recipe is for 2 loaves of bread. If one loaf is desired, use 2 packages yeast instead of 3 and cut all other ingredients in half. Wheat germ and soya flour may be omitted. Put flour in oven to warm, at lowest heat. In a VERY large bowl, dissolve yeast in 3/4 cup of very warm water. Add honey to yeast. Coat loaf pans well with margarine and flour. Add oil, 2-1/2 cups warm water, and 2T salt yeast. Add about 4c flour mixture and beat at medium speed for 2 minutes. Gradually add more flour, beating well. Dough should be sticky - if runny, add more flour. Put in pans, smoothing top and making sure dough is pushed into corners. Cover with hot, wet towel and let rise in warm place. Check bread in about 20 minutes and keep checking to be sure dough doesn't rise over lip of pan. When dough has risen ALMOST to lip of pan, bake at 450 degrees for about 40 mins. Remove from pan immediately and cool on rack. Mrs. William W. LaViolette MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Corn Lightbread Categories: Breads, Londontowne Yield: 1 servings 2 c Cornmeal 1/2 c Sugar 1 t Salt 3 T Oil or bacon drippings 1 c All purpose flour 1 t Baking soda 2 c Buttermilk or sour milk Combine dry ingredients; blend in milk and oil. Spoon into lightly greased 9" X 5" loaf pan. Let stand 10 minutes. Bake at 375 degrees for 35-40 mins; let cool 5 mins before removing from pan. Mrs. William LaViolette MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pancakes Categories: Breads, Londontowne Yield: 4 servings 3 c Flour 4 t Baking powder 1 ea Egg 1 1/4 c Milk 1 T Sugar 1 t Salt 4 T Shortening Sift dry ingredients together twice. Mix with wooden spoon. Add egg, shortening, and milk to make a smooth batter. Makes light, thick pancakes. Mrs. J. Howard Beard MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Angel Biscuits (no rising necessary) Categories: Breads, Londontowne Yield: 1 servings 1 ea Cake yeast 2 T Lukewarm water 5 c Plain flour 1 t Soda 2 c Buttermilk 3 t Baking powder 4 T Sugar 1 t Salt 1 c Shortening Dissolve yeast in water. Into a bowl, sift flour with other dry ingredients. Cut in shortening, add buttermilk, then add yeast mixture. Stir until all flour is dampened. Knead on floured board a minute, roll to desired thickness, and cut with a biscuit cutter. Bake at 400 degrees about 12 minutes. Dough may be kept refrigerated and used about a week. Mrs. Leslie M. Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Old Time Cornbread Categories: Breads, Londontowne Yield: 1 servings 2 ea Eggs 1 t Salt 1 1/2 c Cornmeal 1 c Flour 1 1/2 c Buttermilk 3/4 t Soda 3 T Lard, melted Beat eggs, milk, and lard together. Add remaining ingredients and mix well. Pour into greased 11" X 7" X 2" and bake in hot (400) oven about 30 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Miniature French Breakfast Puffs Categories: Breads, Londontowne Yield: 42 servings 1/3 c Soft shortening/butter mix 1/4 t Nutmeg 1/2 c Milk 1/3 c Butter, melted 1/2 c Sugar 1 t Cinnamon 1/2 c Sugar 1 ea Egg 1 1/2 c Sifted flour 1 1/2 t Baking powder 1/2 t Salt Heat oven to 350 degrees. Grease bottoms of 48 small muffin cups. Mix shortening, 1/2 c sugar, and egg thoroughly. Sift together flour, baking powder, salt and nutmeg. Stir flour mixture and milk alternately into sugar/shortening mixture. Fill greased muffin cups 2/3 full. Bake 15 minutes or until golden brown. Dip immediately in melted butter, then in mixture of cinnamon/sugar. Serve hot. Makes 3-1/2 to 4 dozen. Mrs. James Hopkins MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Irish Bread Categories: Breads, Londontowne Yield: 1 servings 1/4 lb Butter 1/2 c Sugar 2 ea Eggs 2 1/2 c Flour 2 1/2 t Baking powder 1/4 t Salt 1 c Milk 1 c Raisins Cream butter and sugar. Mix flour, salt, baking powder, and add to butter mixture alternately with milk. Add raisins. Pour into 8" X 8" pan. Bake at 350 degrees one hour. Mrs. Bernard Mahon MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Yorkshire Pudding Categories: Breads, Londontowne Yield: 2 servings 2 ea Eggs 1 x Salt, pinch 2 T Beef fat 1 1/2 c Flour 1 x Milk Beat eggs and salt slightly with fork. Add flour gradually, beat, add milk a little at a time until smooth. Add more milk to make a batter like a rather thin pancake batter. Let stand 1 hour. Put 2 tablespoons beef fat in baking pan and heat in oven. Pour batter on hot fat. Bake 20 minutes in 425 degree oven. The PERFECT accompaniment to Rib Roast! Mrs. William McG. Harlow MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Weixenkeimbrot (Molasses Brown Bread) Categories: Breads Yield: 4 servings 2 1/2 c Whole-Wheat Flour 1/3 c Brown Sugar 1 c Raisins; Mixed Dark & Light 1 7/8 c Buttermilk 1 1/2 c Wheat Germ 1/2 t Salt 2 t 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 bread is done when a toothpick comes out clean, about 1 hour. Turn out of the pan and cool on a wire rack. Makes 1 loaf. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Spatzle (Spaetzle Noodles) Categories: German, Breads Yield: 4 servings 3 c Flour; Unbleached 1/4 t Nutmeg 1/2 c ;Water, Or More 1 t Salt 4 ea Eggs; Large, Beaten 1/4 c Butter Sift flour, salt and nutmeg together in a bowl. Pour eggs and 1/4 cup water into middle of flour mixture, beat with a wooden spoon. Add enough water to make the dough slightly sticky, yet keeping it elastic and stiff. Using a spaetzle machine or a colander with medium holes, press the noodles into a large pot full of boiling salted water. Cook noodles in the water about 5 minutes or until they rise to the surface. Lift noodles out and drain on paper towels. Brown noodles in melted butter over low heat. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Kasespatzle (Spaetzle Cheese Noodles) Categories: German, Breads, Cheese/eggs Yield: 4 servings 3 T Butter Or Margarine 3 oz Emmenthaler Cheese; Grated 2 c Spaetzle Noodles 3 ea Onions;Sliced In Small Rings 1 t Dry Mustard 2 T Chives; Chopped Heat butter in frypan, add onions, and brown lightly. Toss cheese with dry mustard. Add cooked noodles to cooked onions and cheese; mix well. Place mixture in an ovenproof casserole. Bake at 300 degrees F. for 20 to 30 minutes or until hot and bubbly. Sprinkle top with chopped chives before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Altdeutxche Brotchen (Old German Muffins) Categories: German, Breads, Desserts, Fruits Yield: 4 servings 3/4 c Butter Or Margarine 2 ea Eggs; Large 1 t Vanilla Extract 1/2 t Cinnamon 2 1/4 c Flour; Unbleached 1 T Orange Rind; Grated 1/2 c Sugar 1 T Rum 3 T Milk 2 t 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Nifty Hamburgers On A Bun Categories: Breads, Hamburgers, Meats, Main dish Yield: 4 servings 8 ea Hamburger Buns; * 1 lb Lean Ground Beef 1 t Salt 1 x Prepared Mustard Or Catsup 1/4 c Onion; Chopped, 1 small 1/4 t 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 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. After spreading the meat mixture over the buns, wrap each securely in heavy-duty or double thickness of regular aluminum foil and label; freeze no longer than 2 months. To serve, unwrap desired number of hamburgers and bake about 10 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Souper Baked Sandwich Categories: Breads, Cheese, Hamburger, Main dish, Meat Yield: 6 servings 1 1/2 lb Lean Ground Beef 1/2 t Salt 4 c Herb Stuffing Cubes; Not Mix 2 ea Eggs; Lg 1 t Mustard; Dry 1/4 c Onion; Chopped, 1 Sm 1/2 c Celery; Chopped 1 1/2 c Milk 10 3/4 oz Cream Of Mushroom Soup; 1 Cn 1 c Cheddar Cheese; Shredded,4oz Heat the oven to 350 degrees F. Cook and stir the meat, onion 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mexicali Spoon Bread Casserole Categories: Breads, Cheese, Hamburger, Main dish, Vegetable Yield: 8 servings MMMMM------------------------MEAT MIXTURE----------------------------- 1 1/2 lb Lean Ground Beef 1/4 c Green Bell Pepper; Chopped 15 oz Tomato Sauce; 1 Cn 1 1/2 t Salt 1/8 t Pepper 1 c Onion; Chopped, 1 Lg 1 ea Clove Garlic; Minced 12 oz Whole Kernel Corn; 1 Cn 1 x Chili Powder; To Taste 1/2 c Ripe Olives; Sliced MMMMM----------------------CORNMEAL TOPPING--------------------------- 1 1/2 c Milk 1/2 t Salt 2 ea Eggs; Lg, Beaten 1/2 c Yellow Cornmeal 3/4 c Cheddar Cheese; Shredded Heat the oven to 375 degrees F. Cook and stir the meat, onion, green pepper and garlic in a large skillet until the onion is tender and the meat is browned. Drain off the excess fat. Stir in the tomato sauce, UNDRAINED corn, 1 1/2 ts salt, the chili powder, pepper and olives. Heat to boiling then reduce the heat and simmer, uncovered, while preparing the cornmeal topping. Mix the milk, cornmeal and 1/2 ts salt in a saucepan. Cook and stir over medium heat just until the mixture boils. Remove from the heat and stir in the cheese and eggs. Turn the hot meat mixture into an ungreased 2 1/2 to 3-quart casserole. Immediately pour the topping onto the meat mixture. Bake, uncovered, until a knife inserted in the topping comes out clean, about 40 minutes. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: 100% Whole Wheat Bread Categories: Breads Yield: 6 servings 2/3 c Water 1 T Sugar 2/3 c Shortening 1/2 c Molasses 12 c Whole wheat flour 3 pk Yeast 8 c Scalded milk 1 c Sugar 2 T Salt Dissolve yeast in 2/3 c water while your milk is cooling. Dissolve 1 cup sugar in the hot milk. Stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. Knead about 5 minutes. Let rise until doubled in bulk, about 1 1/2 to 2 hours. Knead down and shape into 6 loaves, let rise until doubled in pans. Bake at 375 degrees F. for 40 minutes. Turn out on wire rack and let cool to cold before slicing, if you can. NOTE: Raisins and/or walnuts can be added for a change. Also this bread freezes well. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Aunt Cora's Biscuits Categories: Breads Yield: 4 servings 1 1/2 c Sifted unbleached flour 1 t Salt 2 T Sugar 1 1/2 c Sourdough starter 3 t Baking powder 1 1/2 t Baking soda * 1/4 c Shortening, melted * More Baking Soda may be added if the starter if very sour. Place flour in bowl, add starter in a well, then add melted shortening and dry ingredients. Mix lightly and turn out onto a lightly floured board and knead until the consistency of bread dough, or of a satiny finish. Pat or roll out dough to 1/2 inch thickness, cut and put on a greased pan. Coat all sides of biscuits with melted butter. Let rise over boiling water for 1/2 hour. Bake at 425 degrees F for 15 to 20 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Bran Date Bread Categories: Breads Yield: 12 servings 1 1/4 c Unbleached flour, sifted 1 t Salt 3/4 c Buttermilk or sour milk 1 c All bran 2 ea Large eggs, beaten 3/4 c Firmly packed. brown sugar 1 1/2 t Baking powder 1/2 c Active sourdough starter 1 c Finely chopped pitted dates 1 t Grated lemon peel (zestonly) 1/4 c Vegetable oil Sift dry ingredients together. Dust dates with 1 T flour mixture, then add to the bowl. Then add the brown sugar, all bran, and grated lemon peel. Combine 3/4 cu buttermilk, 2 beaten eggs, 1/4 cup vegetable oil. Add all once to flour mixture with the sourdough starter, stirring until well moistened. Pour into greased or waxpaper lined loaf pan about 9 x 5-inches. Bake at 350 degrees for 1 hour. Allow to stand 10 minutes in pan and then remove from pan and cool until cold. Wrap in plastic wrap or foil and place in Refrigerator. Use cream cheese or home made butter on this bread for an out of this world taste. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Flour Tortillas Categories: Mexican, Breads Yield: 12 servings 4 c All purpose flour 1 1/2 t Baking powder 1 1/2 c Warm water 1 1/2 t Salt 4 T Lard or shortening Combine dry ingredients in a mixing bowl. Cut in shortening. Make a well in the center and add water, a small amount at a time, to form a dough. Knead dough in bowl until smooth and elastic. Cover and wet aside for ten minutes. Form dough into egg-sized balls and flatter between palms. With rolling pin, roll each ball into a 6 inch circle, about 1/8 inch thick. Cook on preheated ungreased skillet over medium high heat, apprx. two min. per side, until tortilla looks slightly speckled. Cover with a clean towel to keep warm and soft until served. The tortillas may be cooled and stored in plastic bags in the freezer for later use. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Honeymoon Sourdoughs Categories: Breads Yield: 4 servings 1 c Active starter 1/2 t Baking powder 1 1/4 c Prepared biscuit mix 1 T Cooking oil Mix all ingredients thoroughly and turn out onto a floured board, knead lightly and then roll out gently and cut into biscuits. Brush lightly with melted butter or margarine. Place of greased cookie sheet and bake at 450 degrees for about 15 minutes. Makes 9 Large biscuits. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mary Rogers's Sourdough Biscuits Categories: Breads Yield: 4 servings 1/2 c Active starter 2 1/2 c Flour 1 T Sugar 2 t Baking powder 1/4 t Cream of tartar 1 c Milk 1/3 c Lard or shortening 3/4 t Salt 1/2 t Baking soda At bedtime make a batter of the half cup of starter, cup of milk, and 1 cup of the flour. Let set overnight if the biscuits are wanted for breakfast. If wanted for noon, the batter maybe mixed in the morning and set in a warm place to rise. However, unless the weather is real warm, it is always all right to let it ferment overnight. It will get very light and bubbly. When ready to mix the biscuits, sift together the remaining cup and a half of flour and all other dry ingredients except the baking soda. Work in the lard or shortening with your fingers or a fork. Add baking soda dissolved in a little warm water to the sponge and then add the flour mixture. Mix into a soft dough. Knead lightly a few times to get in shape. Roll out to about 1/2 inch thickness or a little thicker,and cut with a biscuit cutter. Place close together in a 9 x 13-inch pan, turning to grease tops. Cover and set in a warm place to rise for about 45 minutes. Bake in a 375 degree oven for about 30 to 35 minutes. Leftovers are good split and toasted in a sandwich toaster. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mexican Cornbread Categories: Meats, Breads Yield: 4 servings 1 lb Ground meat 1 c Chopped onion 3 ea Jalapeno peppers finely chop 3 ea Large eggs 3 T Bacon drippings 1 t Salt 1 x Salt & pepper to taste 1/2 lb Grated american cheese 1 c Cornmeal 1/2 t Soda 1 c Sweet milk Make batter by mixing together the cornmeal, eggs, soda, drippings, milk, and salt. Mix well. Brown meat and drain off grease. Grease a 9 x 13-inch baking pan. Add 1/2 batter then sprinkle on the meat, onions, peppers, and last add cheese. Cover with remaining batter. Cook at 350 degrees F. for about 45 minutes. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Muffins Basic And Variations Categories: Muffins, Breads, Breakfast Yield: 4 servings 2 c Unbleached all-purpose flour 2 T Granulated sugar 1 ea Large egg 1/2 c Vegetable oil 1 T Baking powder 1 t Salt 1 c Milk 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 small 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 fresh 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sheepherder Bread Categories: Breads Yield: 18 servings 1 1/2 c Active sourdough starter 2 T Sugar 1 t Salt 4 c Unbleached flour 2 T Shortening, melted 1/4 t Baking soda Into a large bowl, sift the dry ingredients, and dig a well in the center of the sourdough starter. Blend the dry mix into the starter from the edges with enough flour to knead until smooth and shiny. Place in greased bowl and let rise until almost double. Shape into 2 loaves and place in greased bread pans. Bake at 375 degrees F until done. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sopaipillas Categories: Mexican, Breads Yield: 12 servings 4 c Flour 2 t Sugar 1/4 c Shortening or lard 1 T Baking powder 1 1/2 t 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. Cover and let set for 20 minutes. Divide dough into two parts. Roll dough to 1/8" thickness on lightly floured board. Cut into 3" squares or triangles. Do not allow to dry; cover those waiting to fried. When ready to fry, turn upside down so that surface on bottom while resting is on top when frying. Fry in 3" hot oil until golden brown, turning once. Add only a few at a time to maintain proper temperature. Drain on paper towels. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sopaipillas 2 Categories: Mexican, Breads Yield: 12 servings 1 pk Active dry yeast 1 1/2 c Milk 1 1/2 t Salt 4 c All purpose flour 1 ea Oil 1/4 c Warm water 3 T Lard or shortening 2 T Sugar 1 c Whole wheat flour In a large mixing bowl, dissolve yeast in warm water. In another bowl combine milk, lard, salt and sugar. Heat to 110 degrees and add to dissolved yeast. Beat in 3 cups of the all purpose flour and all of the whole wheat flour. Add abut 1/2 c all purpose flour and mix until a stiff sticky dough forms. Place dough on a floured board and knead, adding more flour as needed, until dough is smooth and nonsticky. Place doug in a greased bowl turning over to grease top. Cover and let stand at room temp. 1 hour. Punch dough down. The dough may be coverec and chilled as long as overnight. Knead dough on alightly floured board to expel air. Roll dough out, a portion at a time, to slightly less than 1/8" thick. Cut in 2"X 5" rectangles or 3" squares for appetizers. Place on lightly floured pans and lightly cover. If you work quickly you can let cut sopaipillas stay at room temp up to 5 min; otherwise, refrigerate them until all are ready to fry. In a deep wide frying pan or kettle heat 1 1/2 - 2 inches oil to 350 on a deep fat frying thermometer. Fry 2 or 3 at a time. When the bread begins to puff, gently push the bread into the hot oil several times to help it puff more evenly. Turn several times and cook just until pale gold on both sides, 1-2 minutes total. Drain on paper towels. Serve immediately or place in a warm oven until all are fried. Or if made ahead, cool, cover and chill or freeze. To reheat, bake uncovered in a 300 oven, turnig once, just until warm, 5-8 min. Do not overheat or they will become hard.Makes 2 dozen large sopaipillas or about 4 dozen small ones. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sourdough Banana Bread Categories: Breads Yield: 12 servings 1/2 c Shortening 1 ea Large egg 1 c Active sourdough starter 1 t Salt 1/2 t Baking soda 1 t Vanilla or 1 c Sugar 1 c Mashed bananas 2 c Unbleached flour 1 t Baking powder 3/4 c Chopped walnuts 1 t Grated orange rind Cream together the shortening and sugar, add egg and mix until blended. Stir in bananas and sourdough starter. Add orange peel or vanilla. Stir flour and measure again with salt, baking powder and soda. Add flour mixture and walnuts to the first mixture, stirring until just blended. Pour into greased 9 x 5-inch loaf pan. Bake in 350 degree oven for 1 hour or until toothpick comes out clean. Cool to cold before slicing. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: CLASSIC CHALLA Categories: Breads, Jewish Yield: 1 servings -ELAINE RADIS BGMB90B 2 pk Dry yeast 1 3/4 c -Warm water 1/8 c Sugar 3/4 T Salt 7 c Flour 3 ea Eggs 1/2 c Oil Poppy seeds; or -Sesame Seeds Disolve Yeast in warm water in large bowl.When dissolved,add sugar,salt and HALF the flour.Mix well.Add eggs and oil,then slowly stir in most of remaining flour.Dough will be quite heavy,add a little water and beat until dough starts to pull away from sides of bowl.Turn out onto well floured surface and knead for about 10 min.Add only enough flour to keep dough manageable,knead until dough is smooth and elastic.Place dough in large oiled bowl,turn so top gets oiled also.Cover with damp towel and let rise in warm place for abt. 2 hours,punching down every 20 minutes.Divide dough into three parts,shape into loaves(or twist),place in well greased loaf pans or baking sheets.Let rise until double in bulk.Preheat oven to 375 degr.F.Brush tops of loaves with beaten Egg and sprinkle with seeds.Bake for 30 to 45 minutes; or until brown.Remove from oven and cool on rack. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Gumdrop Bread Categories: Breads, Desserts, Breakfast Yield: 12 servings 2 1/2 c Flour 1 1/4 c Buttermilk 1/2 c Sugar 1/2 c Packed brown sugar 1/4 c Shortening 2 Eggs 3 ts Baking powder 1 ts Salt 1 ts Vanilla 1/2 ts Baking soda 1 c Small gumdrops cut into 1/2 1/2 c Chopped nuts Beat all ingredients except gumdrops and nut in a large mixer bowl on low speed for 15 seconds. Beat on medium speed, scraping bowl constantly, 30 seconds. Stir in gumdrops and nuts. Pour into a 9 X 5 inch loaf pan that has been greased on the bottom only. Bake at 350F for 60 to 65 minutes, or until a wooden pick inserted in the center comes out clean. Loosen sides of loaf from the pan. Remove bread from the pan and cool completely on wire rack. For best results, wrap and refrigerate at least 24 hours before slicing. Refrigerate no longer than 1 week. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Lisa's Corny Bread Categories: Breads, B/m Yield: 10 servings MMMMM-------------------LISA CRAWLEY TSPN00B------------------------ 3 c Flour 1 tb Sugar 1 ts Salt 1/2 c Yellow Cornmeal 1 1/2 ts Dry Yeast 7/8 c Milk; warmed 1/4 c Water; plus enough for dough 1 1/2 tb Butter Add all ingred. into Bread machine in order per your manufacturer. NOTE: Very nice texture and flavor. A definite DO AGAIN! MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: ROYAL TOAST TRIANGLES****FJVS25A Categories: Medieval, Holidays, Xmas, Breads, Parties Yield: 6 servings 1 cn Pillsbury Refrigerated* 1/2 c Spicy French Dressing *INGREDIENT LIST SHOULD READ: 1 8-oz. can Pillsbury Refrigerated Quick Crescent Dinner Rolls. Heat oven to 375 degrees F. Lightly greased cookie sheet. Separate dough into 8 triangles; cut each in half lengthwise to form 16 triangles. Place on prepared cookie sheet. Brush lightly with French dressing. Bake at 375 egrees for 10-12 mins. until puffed and golden brown. Easty to prepare and fit for a king! I have never tried this recipe. It comes from my "Pillsbury Festive Holiday Recipes" cookbook, Classic #13. Marilyn Sultar MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: HA'PENNY FRIENDSHIP BREAD****FJVS25A Categories: Medieval, Xmas, Breads, Parties Yield: 2 servings 5 1/2 c Pillsbury Best Bread Flour* 3 tb Sugar 2 ts Salt 2 pk Active Dry Yeast 2 c Water 1/4 c Oil It may take 3 notes to do this entire recipe as should be done.*INGREDIENT LIST SHOULD READ: 5 1/2-6 cups Pillsbury's Best Bread Flour.Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups flour, sugar, salt and yeast; blend well. In small saucepan, heat water and oil ntil very warm (120-130 degrees F.). Add warm liquid to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in additional 3 1/2-4 cups flour, until dough pulls cleanly away from sides of bowl. On floured surface, knead dough until smooth and elastic, about 10 mins. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80-85 degrees F.) until light and doubled in size, about 1-1/2 hrs.Punch down dough several times to remove air bubbles. Allow to rest on board covered with inverted bowl for 14 mins. Shape as desired. (Shape directions to follow in next note.) Marilyn Sultar MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: HA'PENNY FRIENDSHIP BREAD-PG. 2****FJVS25A Categories: Medieval, Holidays, Xmas, Breads Yield: 2 servings SHAPING OF BREADS 6 SMALL LOAVES: Grease 6 6x3" loaf pans. Or, if desired, grease two cookie sheets to make free form loaves. Divide dough into 6 parts. Remove air pockets by working dough with hands and rolling into 6 10x5" rectangles. Starting from shorter side, roll up, pinching edges firmly to seal. For free-form loaves, taper ends slightly. Place seam-side-down on prepared pan. Cover; let rise in warm place until light and double in size, about 45 mins. Heat over to 375 degrees F. Bake for 25-35 mins., until loaves sound hollow when lightly tapped. Remove from pans immediately. Cool on wire racks. 6 SMALL BRAIDS: Grease 2 cookie sheets. Divide dough into 6 parts. Remove air pockets by working dough with hands. Roll each part into an 6x3" rectangle. Cut each rectangle lengthwise into 3 6x1" strips. Braid strips togehter, tuck ends under and seal. Repeat with remaining dough. Place on prepared cookie sheets. Cover; let rise in warm place until doubled in size, about 45 mins. Heat oven to 375 degrees F. Bake for 25-35 mins. until loaves sound hollow when lightly tapped. Remove from pans immediately; cool on wire racks. Decorating directions to follow on next note. Marilyn Sultar MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: HA'PENNY FRIENDSHIP BREAD-PG. 3****FJVS25A Categories: Medieval, Xmas, Holidays, Breads Yield: 2 servings DECORATION DIRECTIONS TO DECORATE: Make small 1/2" slit in top crust of each loaf; insert shinny copper penny. Tie loaves with ribbon and decorate with small sheaf of wheat or other grain, dried flowers, silk flours or dried berries. Attach friendship note which will follow on last note. TO PRESERVE BREAD: Allow loaves to dry in cook dry place for several days until VERY HARD. Spray or brush clear, glossy polyurethane or spray clear, glossy resin around loaf. Let dry; repeat with second coat. When dry, decorate as desired. TIP: Loaves may be brushed with mixture of 1 egg white and 1 tbsp. water before baking. If desired, sprinkle with sesame or poppy seed. For crusty topped loaves, set small pan of water in oven while bread is baking. History and Friendship Poem to follow in next note. Marilyn Sultar MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: HA'PENNY FRIENDSHIP BREAD-PG. 4****FJVS25A Categories: Medieval, Holidays, Xmas, Breads Yield: 2 servings FRIENDSHIP POEM FRIENDSHIP POEM: "A penny for happy thoughts, Grains that grow and nourish, Leavenings to lift us up, May friendship ever flourish."These lovely friendship loaves were inspired by the "Begger's Rhyme" of unknown origin..."Christmas is coming, the geese are getting fat, plase put a penny in the old man's hat, If you haven't got a penny, a ha'penny will do, If you haven't got a ha'penny--God Bless You!" This special message to accompany your gift breads (the Friendship Poem), is sure to spread the feeling of warm frienship and good will.I have never tried this recipe. It comes from my "Pillsbury Festive Holiday Recipes" cookbook, Classic #13. Marilyn Sultar MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Conchas (Coiled Sweet Rolls) Categories: Breads, Mexican Yield: 12 servings 3 1/2 c Flour (More If Necessary) 1/4 c Sugar 1 ts Salt 1 pk Dry Yeast Butter Or Margarine Softened 2/3 c Very Warm Water 2 Eggs, Room Temperature 1/2 c Honey 3/4 c Chopped Almonds Mix 3/4 cup flour, sugar, salt and undissolved yeast in large bowl. Add softened butter. Gradually add water and beat 2 minutes on medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat on high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make stiff dough. Turn out onto lightly floured board and knead until smooth and elastic, 5 to 10 minutes. Place in greased bowl, turning to grease top. Cover and let rise in warm place until doubled. Punch dough down. Divide in halves. On lightly floured board, roll half of dough to 15- x 12-inch rectangle. Spread with 2 tablespoons softened butter. Fold in half. Roll out again to 15- x 12-inch rectangle. Spread with 2 tablespoons more butter. Fold in half and roll out to 18- x 6-inch rectangle. Cut dough lengthwise into 6 (1-inch) strips. Fold each strip in half lengthwise so that it is 1/2-inch wide. Gently roll to round and lengthen each strip to rope 1/4 to 1/2 inch in diameter. Hold one end of each rope firmly and wind dough loosely around to form coil. Tuck end underneath. Place on greased baking sheets about 2 inches apart. Repeat with remaining dough. Cover and let rise in warm place until doubled. Heat honey until thin. Gently brush rolls with half of honey and sprinkle with almonds. Bake at 400øF 15 minutes or until browned. Remove from baking sheets and cool on wire racks. Drizzle while hot with remaining honey. From: The Los Angeles Times. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Corn Tortillas Categories: Mexican, Breads Yield: 12 servings 2 c Corn Flour Tortilla Mix, * 1 1/4 c Water; Warm * Use the instant Corn Flour Tortilla Mix. ~--------------------------------------------------------------------- ~-- Mix tortilla mix and water with hands until all of the tortilla mix is moistened and dough cleans side of bowl, ( add 1 to 2 teaspoonfuls of water, if necessary). Cover with damp towel; let rest 10 minutes. Divide dough into 12 1-inch balls. For each tortilla, place 1 ball on waxed paper square; flatten slightly. Cover with another waxed paper square. Roll into 6-inch circle. Peel off top waxed paper square. Heat an ungreased skillet or griddle over medium-high heat until hot. Place tortilla in skillet, waxed paper side up. Cook 30 seconds; immediately remove waxed paper. Continue cooking tortilla until dry around edge, about 1 minute. Turn and cook the other side until dry, about 2 minutes. stack tortillas, placing waxed paper between each. Cover with damp towel. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Flour Tortilla Categories: Breads, Mexican Yield: 6 servings 4 c All-purpose flour 2 tb Lard (yes, lard. Shortening -doesn't work as well) 1/2 c Warm Milk 1 tb Baking powder 1 ts Salt FLOUR TORTILLA Mix all the dry ingredients and sift. Mix in lard. Add warm (not hot) milk gradually, knead til smooth. Cut into pieces. Roll out paper thin into round shape. Cook on hot griddle until lightly browned and "spotted". MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mexican Tortillas Categories: Mexican, Breads Yield: 4 servings 225 g Polenta (Maize Meal) 1 ts Salt 225 g Plain white flour 25 g Lard or margarine 300 ml Warm water Mix the maize meal, salt and white flour in a large bowl, add the lard or margarine and rub in until the mixture resembles breadcrumbs. Add the water and mix to a dough. Turn the dough out onto a lightly floured surface and knead for a short time until smooth. Shape the dough into 4 equal balls, roughly the size of a tennis ball, and let them rest for about an hour covered with a damp tea towel. Roll each ball out thinly on the floured surface to a circle about 25cm (10 inch) in diameter. Heat an ungreased griddle or large frying pan and fry the maize meal pancakes over a fairly high heat, turning them over so they are lightly brown on each side. Variations. The tortilla is a multi-purpose bread and can be served as it is, a thin, flat cornbread to accompany food. It can also be used as a platter or scoop for thick meat or bean mixtures. It can be fried on one side only and rolled round a chilli-and-bean stuffing to become a Taco, or stuffed, sometimes fried and coated in sauce when it is known as an Enchillada. Finally, it can be sprinkled with sweet mixtures and served as a pudding. Original source unknown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mexican: Old El Paso Enchiladas Suiza Categories: Mexican, Cheese, Chicken, Breads Yield: 1 servings 3 c Cooked shredded chicken 1 c (4-oz) OLD EL PASO Chopped Green Chilies 1 ts Salt 1 c (10-oz) OLD EL PASO Green Enchilada Sauce 1 cn (5.33 fl oz) PET Evaporated Milk 12 OLD EL PASO Corn Tortillas 2 c Shredded Monterey Jack Cheese Mix together chicken, chilies and salt. Combine enchilada sauce and evaporated milk. Fry tortillas in hot oil for a few seconds on each side until limp. Dip each tortilla in enchilada sauce mixture; fill with 1/4 cup chicken mixture; roll up and place seam side down in 13X9-inch baking dish. Pour remaining sauce over. Sprinkle with cheese. Bake in preheated 425-degree F oven for 15 minute, until bubbly. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Navajo Fry Bread Categories: Breads, Mexican Yield: 1 servings Oil 2 c Flour; unsifted 4 ts Baking powder 1 ts Salt 2/3 c Water;warm (maybe more) Cornmeal Put 2 to 3 inches oil in fryer and heat to 400 degrees. Combine flour, baking powder, and salt. Add 1/2 cup warm water and continue adding water to reach the consistancy of bread dough. Tear off balls of dough. Roll out balls on a board lightly dusted with cornmeal to 1/4 inch thick. Punch a holl in the center of each piece. Fry bread one at a time, turning as soon as it becomes golden. Drain on absorbent paper and serve hot with honey or powderedsugar. These are also good plain or with salsa on top. *****TEX-MEX COOKBOOK***** MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Spicy Corn Bread Categories: Breads, Mexican Yield: 6 servings 1 lg Green chili, chopped 1 lb Chorizo, coarsely chopped (or other spicy sausage) 1 lg Onion, chopped 3 tb Butter 3 Eggs 1 c Sour cream 1 1/2 c Cornmeal 1/2 c Whole wheat pastry flour 1 ts Baking soda 1 ts Baking powder 1/2 ts Soy sauce 1/2 c Maple syrup 1 c Milk 1 c Monterey Jack, grated 3 Ears of fresh cooked corn Kernels only Saute chili until skin is charred; set aside. Fry chopped chorizo 10 minutes; discard fat; set aside. Saute onion in butter for 10 minutes; set aside. Chop chili into small pieces. In a separate bowl, beat eggs and sour cream until smooth; stir in chili, sausage, and onion. In another bowl, combine cornmeal, flour, baking soda, and baking powder. Stir in sausage mix, soy sauce, and maple syrup, stirring just until blended. Add in milk, cheese and corn kernels. Pour into lightly oiled 9" square baking dish. Bake at 350 degrees until top is browned and splitting, usually 30 to 45 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Whole Wheat Tortillas Categories: Breads, Diabetic, Mexican, Vegetarian Yield: 6 servings 1 1/2 c Unbleached All-Purpose Flour 1 1/2 c Whole Wheat Flour 1/4 ts Baking Powder 1 c Warm Water (110 F) 2 ts Vegetable Oil 1/4 ts Salt These tortillas are lower in saturated fat, with no cholesterol and higher in fiber than traditional tortillas prepared with lard and white flour. Cornstarch, for dusting the tortillas Stir together the first 6 ingredients. On a floured board knead until smooth. Divide dough into 12 equal balls. Dust lightly with cornstarch. Roll into a circle as thin as possible on a lightly-floured board. Drop onto a very hot ungreased griddle. Cook until brown spots appear on one side. Turn and cook on second side. Yield: 12 large tortillas One Serving = 1 tortilla Calories: 133 Protein: 4 g Fat: 1 g Carbohydrate: 27 g Fiber: 1.8 g Cholesterol: 0 mg Sodium: 51 mg Potassium: 69 mg Exchange: 1-1/2 Starch/Bread Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D. Shared by: Norman R. Brown MMMMM