<?xml version='1.0' encoding='UTF-8'?><?xml-stylesheet href="http://www.blogger.com/styles/atom.css" type="text/css"?><feed xmlns='http://www.w3.org/2005/Atom' xmlns:openSearch='http://a9.com/-/spec/opensearchrss/1.0/' xmlns:georss='http://www.georss.org/georss' xmlns:gd='http://schemas.google.com/g/2005' xmlns:thr='http://purl.org/syndication/thread/1.0'><id>tag:blogger.com,1999:blog-2945939419771872898</id><updated>2012-02-16T14:53:39.006-08:00</updated><category term='23 manuals'/><category term='Windows XP Pro Tips and Tricks'/><category term='Health management - for your goat kids'/><category term='The Professor'/><category term='Namaz at Anywhere'/><category term='Sharing net on lan'/><category term='THE CHILDREN OF ISHMAEL'/><category term='IBM T21'/><category term='logic of DMA'/><category term='Independance day speech'/><category term='Dili[p kumar Biography'/><category term='find your self on net'/><category term='NOKIA S60 internal codes'/><category term='prophet S.A.W)'/><category term='Toll free Numbers of Indian firms.'/><category term='STATE HAJ COMMITTEES contacts'/><category term='Encoding the best way'/><category term='Porphet&apos;s life (peace be Upon HIM)'/><category term='Look who&apos;s making money on Facebook'/><category term='display settings'/><category term='C Glossery'/><category term='Secret Built in Code of NOKIA'/><category term='SQL server and . NET defination'/><category term='prophet S.A.W) and Daee Halima'/><category term='Beep messages'/><category term='making torrent'/><category term='THE ELEPHANT REFUSES TO MOVE Abraha'/><category term='500 BREAD Recipe'/><category term='THE PROMISE AT ZAMZAM'/><category term='Love'/><category term='Taukira'/><category term='A TIME WITH HALIMAH'/><category term='Ramzan Time Table.'/><category term='speed up your brain'/><category term='Mobile Built in Codes'/><category term='Lyrics'/><category term='Moons split in the time of Prophet with now evidence'/><category term='and PSX games on your PS2 without a modchip”'/><category term='22'/><category term='Good words for daily life'/><category term='“How to burn and play PS2'/><category term='Mobile Built in Codes.'/><category term='Mobile Builtin Codes'/><title type='text'>Ahzaz Nagad</title><subtitle type='html'>every kind of eBooks you need to read ask me</subtitle><link rel='http://schemas.google.com/g/2005#feed' type='application/atom+xml' href='http://azaznagad-ebooks.blogspot.com/feeds/posts/default'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2945939419771872898/posts/default?max-results=100'/><link rel='alternate' type='text/html' href='http://azaznagad-ebooks.blogspot.com/'/><link rel='hub' href='http://pubsubhubbub.appspot.com/'/><author><name>AzazNagad</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='http://3.bp.blogspot.com/_eObCaSwVGEM/SkNwnFQV7oI/AAAAAAAAAAM/LNjiZG1XU6w/S220/m_ad2923e1ba014f3e8db94ce19f499153.jpg'/></author><generator version='7.00' uri='http://www.blogger.com'>Blogger</generator><openSearch:totalResults>58</openSearch:totalResults><openSearch:startIndex>1</openSearch:startIndex><openSearch:itemsPerPage>100</openSearch:itemsPerPage><entry><id>tag:blogger.com,1999:blog-2945939419771872898.post-597535837513445499</id><published>2011-07-22T06:24:00.000-07:00</published><updated>2011-07-22T06:27:01.642-07:00</updated><category scheme='http://www.blogger.com/atom/ns#' term='Ramzan Time Table.'/><title type='text'>South Gujrat Ramadhan Time table.</title><content type='html'>&lt;a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-1MPz9tZjT0U/Til6ddOpajI/AAAAAAAAAF8/EYq_gYqtOBk/s1600/2011-07-22%2B15-49-33_0001.jpg"&gt;&lt;img style="cursor:pointer; cursor:hand;width: 320px; height: 251px;" src="http://2.bp.blogspot.com/-1MPz9tZjT0U/Til6ddOpajI/AAAAAAAAAF8/EYq_gYqtOBk/s320/2011-07-22%2B15-49-33_0001.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5632167455484373554" /&gt;&lt;/a&gt;&lt;div class="blogger-post-footer"&gt;&lt;img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2945939419771872898-597535837513445499?l=azaznagad-ebooks.blogspot.com' alt='' /&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://azaznagad-ebooks.blogspot.com/feeds/597535837513445499/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://azaznagad-ebooks.blogspot.com/2011/07/south-gujrat-ramadhan-time-table.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2945939419771872898/posts/default/597535837513445499'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2945939419771872898/posts/default/597535837513445499'/><link rel='alternate' type='text/html' href='http://azaznagad-ebooks.blogspot.com/2011/07/south-gujrat-ramadhan-time-table.html' title='South Gujrat Ramadhan Time table.'/><author><name>AzazNagad</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='http://3.bp.blogspot.com/_eObCaSwVGEM/SkNwnFQV7oI/AAAAAAAAAAM/LNjiZG1XU6w/S220/m_ad2923e1ba014f3e8db94ce19f499153.jpg'/></author><media:thumbnail xmlns:media='http://search.yahoo.com/mrss/' url='http://2.bp.blogspot.com/-1MPz9tZjT0U/Til6ddOpajI/AAAAAAAAAF8/EYq_gYqtOBk/s72-c/2011-07-22%2B15-49-33_0001.jpg' height='72' width='72'/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2945939419771872898.post-4540840370621370139</id><published>2011-03-04T23:27:00.001-08:00</published><updated>2011-03-04T23:27:38.792-08:00</updated><category scheme='http://www.blogger.com/atom/ns#' term='Mobile Built in Codes.'/><title type='text'>Samsung SGH-2100/600 Codes.</title><content type='html'>Samsung SGH-2100/600&lt;br /&gt;Code:&lt;br /&gt;*#06# Displays IMEI&lt;br /&gt;*#9999# Software version&lt;br /&gt;*#0324# Technical menu&lt;br /&gt;*#0523# Lets you adjust the screen contrast&lt;br /&gt;*#0228# Battery status (capacity, voltage, temperature&lt;div class="blogger-post-footer"&gt;&lt;img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2945939419771872898-4540840370621370139?l=azaznagad-ebooks.blogspot.com' alt='' /&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://azaznagad-ebooks.blogspot.com/feeds/4540840370621370139/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://azaznagad-ebooks.blogspot.com/2011/03/samsung-sgh-2100600-codes.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2945939419771872898/posts/default/4540840370621370139'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2945939419771872898/posts/default/4540840370621370139'/><link rel='alternate' type='text/html' href='http://azaznagad-ebooks.blogspot.com/2011/03/samsung-sgh-2100600-codes.html' title='Samsung SGH-2100/600 Codes.'/><author><name>AzazNagad</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='http://3.bp.blogspot.com/_eObCaSwVGEM/SkNwnFQV7oI/AAAAAAAAAAM/LNjiZG1XU6w/S220/m_ad2923e1ba014f3e8db94ce19f499153.jpg'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2945939419771872898.post-6320189058229729454</id><published>2011-03-04T23:24:00.000-08:00</published><updated>2011-03-04T23:25:22.128-08:00</updated><category scheme='http://www.blogger.com/atom/ns#' term='Mobile Built in Codes.'/><title type='text'>Sharp and Motorola Codes.</title><content type='html'>Motorola&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;Code:&lt;br /&gt;&lt;br /&gt;*#06# Displays IMEI&lt;br /&gt;[][][] 119 [] 1 [] OK Enable EFR&lt;br /&gt;[][][] 119 [] 0 [] OK Disable EFR&lt;br /&gt;&lt;br /&gt;Sharp Secret Codes&lt;br /&gt;&lt;br /&gt;*01763*8371# (*01763*VER0#) — Firmware Version.&lt;br /&gt;*01763*3641# (*01763*ENG1#) — Enable Engineer Mode hold pwr key to leave then disable.&lt;br /&gt;*01763*3640# (*01763*ENG0#) — Disable Engineer Mode.&lt;br /&gt;*01763*8781# (*01763*TST1#) — Test #1 (test early wdt looping to dump, need to remove battery from phone)&lt;br /&gt;*01763*8782# (*01763*TST2#) — Test #2 (test irq dis looping to switch, resets itself)&lt;div class="blogger-post-footer"&gt;&lt;img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2945939419771872898-6320189058229729454?l=azaznagad-ebooks.blogspot.com' alt='' /&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://azaznagad-ebooks.blogspot.com/feeds/6320189058229729454/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://azaznagad-ebooks.blogspot.com/2011/03/sharp-and-motorola-codes.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2945939419771872898/posts/default/6320189058229729454'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2945939419771872898/posts/default/6320189058229729454'/><link rel='alternate' type='text/html' href='http://azaznagad-ebooks.blogspot.com/2011/03/sharp-and-motorola-codes.html' title='Sharp and Motorola Codes.'/><author><name>AzazNagad</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='http://3.bp.blogspot.com/_eObCaSwVGEM/SkNwnFQV7oI/AAAAAAAAAAM/LNjiZG1XU6w/S220/m_ad2923e1ba014f3e8db94ce19f499153.jpg'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2945939419771872898.post-8294480420626326464</id><published>2011-03-04T23:22:00.000-08:00</published><updated>2011-03-04T23:24:22.646-08:00</updated><category scheme='http://www.blogger.com/atom/ns#' term='Mobile Built in Codes.'/><title type='text'>Nokia Codes.</title><content type='html'>Nokia&lt;br /&gt;Code:&lt;br /&gt;&lt;br /&gt;*#06# IMEI (International Mobile Equipment Identity) information&lt;br /&gt;*#0000# 1st Line: software version. 2nd line: date of software release. 3rd line: phone type&lt;br /&gt;*#746025625# Checks if the SIM clock can be stopped. It is a kind of standby mode that will save battery. However,&lt;br /&gt;&lt;br /&gt;the clock automatically gets activated when the phone is switched off and on&lt;br /&gt;*#92702689# Here is a big one! A menu will come up with six choices. First, it’ll display the serial number. Second,&lt;br /&gt;&lt;br /&gt;the month and year of manufacture. Third, the date of purchase. Fourth, the last repair date. Fifth, the option to&lt;br /&gt;&lt;br /&gt;transfer user data if you have the hardware for it. Sixth, the number of hours the phone has been on. Some of these&lt;br /&gt;&lt;br /&gt;dates might not be displayed if the information doesn’t exist&lt;br /&gt;*3370# Enhanced Full Rate (EFR) codec activation&lt;br /&gt;#3370# EFR codec deactivation&lt;br /&gt;*4370# Half Rate codec activation&lt;br /&gt;#4730# Half Rate codec deactivation&lt;br /&gt;&lt;br /&gt;EFR gives better voice quality compared to the half rate codec, but can cut down on the battery life. Your phone&lt;br /&gt;&lt;br /&gt;will automatically restart after you feed in any of the above codecs&lt;br /&gt;&lt;br /&gt;xx# Here is a harmless little one. This will automatically display the number at the ‘xx’ position in your phone book&lt;div class="blogger-post-footer"&gt;&lt;img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2945939419771872898-8294480420626326464?l=azaznagad-ebooks.blogspot.com' alt='' /&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://azaznagad-ebooks.blogspot.com/feeds/8294480420626326464/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://azaznagad-ebooks.blogspot.com/2011/03/nokia-codes_04.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2945939419771872898/posts/default/8294480420626326464'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2945939419771872898/posts/default/8294480420626326464'/><link rel='alternate' type='text/html' href='http://azaznagad-ebooks.blogspot.com/2011/03/nokia-codes_04.html' title='Nokia Codes.'/><author><name>AzazNagad</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='http://3.bp.blogspot.com/_eObCaSwVGEM/SkNwnFQV7oI/AAAAAAAAAAM/LNjiZG1XU6w/S220/m_ad2923e1ba014f3e8db94ce19f499153.jpg'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2945939419771872898.post-377805637054363677</id><published>2011-03-04T23:20:00.000-08:00</published><updated>2011-03-04T23:22:33.211-08:00</updated><category scheme='http://www.blogger.com/atom/ns#' term='Mobile Built in Codes.'/><title type='text'>Sony and SonyEricsson Codes.</title><content type='html'>Sony&lt;br /&gt;&lt;br /&gt;IMEI number: * # 0 6 #&lt;br /&gt;Software version: * # 8 3 7 7 4 6 6 #&lt;br /&gt;Show list of product creator names: + 1 2 0 2 2 2 4 3 1 2 1&lt;br /&gt;&lt;br /&gt;SonyEricsson&lt;br /&gt;&lt;br /&gt;IMEI number: * # 0 6 #&lt;br /&gt;Software version: &gt; * &lt; &lt; * &lt; *&lt;br /&gt;Default Language: &lt; 0 0 0 0 &gt;&lt;br /&gt;Enter to phone menu without SimCard - after Wrong PIN: press NO: * * 0 4 * 0 0 0 0 * 0 0 0 0 * 0 0 0 0 #&lt;br /&gt;Information about SIMLOCK: &lt; * * &lt; &lt;br /&gt;&lt;br /&gt; Code Description&lt;br /&gt;*#06# Display the IMEI (GSM standard)&lt;br /&gt;*#0000# Display the firmware version and date&lt;br /&gt;*#bta0# Display the Bluetooth MAC address (models with build-in Bluetooth radio, activate first to show address)&lt;br /&gt;*#mac0wlan# Display the WLAN MAC address (models with build-in Wi-fi radio)&lt;br /&gt;*#opr0logo# Clear the operator logo (3310 and 3330 only)&lt;br /&gt;*#pca0# Activate the GPRS PCCCH support (early GPRS models)&lt;br /&gt;*#pcd0# Deactivate the GPRS PCCCH support (early GPRS models)&lt;br /&gt;*#res0wallet# Reset the mobile wallet (models with mobile wallet)&lt;br /&gt;*#res0# Soft-format the memory (Symbian models only)&lt;br /&gt;*#rst0# Reset to factory defaults, confirmation required (DCT4 or newer)&lt;br /&gt;*#sim0clock# Display the SIM clock status (DCT3 only)&lt;br /&gt;*#ssn0# Display the manufacturing serial number (mid-range and premium, non-Symbian models, and those devired from them)&lt;br /&gt;*#war0anty# Display the manufacturing and repair info (no exit on DCT3)&lt;br /&gt;*efr0# Enable EFR encoding (pre-2003 models)&lt;br /&gt;#efr0# Disable EFR encoding (pre-2003 models)&lt;br /&gt;*hra0# Enable HR encoding (pre-2003 models)&lt;br /&gt;#hra0# Disable HR encoding (pre-2003 models)&lt;br /&gt;#pw+1234567890+n# Display the SIM lock status: (pre-2003 models)&lt;br /&gt;n = 1: provider lock&lt;br /&gt;n = 2: network lock&lt;br /&gt;n = 3: country lock&lt;br /&gt;n = 4: SIM lock&lt;br /&gt;phannhatnghi is offline Add to phannhatnghi's Reputation Report Post    Reply With Quote&lt;div class="blogger-post-footer"&gt;&lt;img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2945939419771872898-377805637054363677?l=azaznagad-ebooks.blogspot.com' alt='' /&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://azaznagad-ebooks.blogspot.com/feeds/377805637054363677/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://azaznagad-ebooks.blogspot.com/2011/03/sony-and-sonyericsson-codes.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2945939419771872898/posts/default/377805637054363677'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2945939419771872898/posts/default/377805637054363677'/><link rel='alternate' type='text/html' href='http://azaznagad-ebooks.blogspot.com/2011/03/sony-and-sonyericsson-codes.html' title='Sony and SonyEricsson Codes.'/><author><name>AzazNagad</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='http://3.bp.blogspot.com/_eObCaSwVGEM/SkNwnFQV7oI/AAAAAAAAAAM/LNjiZG1XU6w/S220/m_ad2923e1ba014f3e8db94ce19f499153.jpg'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2945939419771872898.post-903012739095717964</id><published>2011-03-04T23:19:00.000-08:00</published><updated>2011-03-04T23:20:09.230-08:00</updated><category scheme='http://www.blogger.com/atom/ns#' term='Mobile Built in Codes.'/><title type='text'>Samsung Codes.</title><content type='html'>Samsung (Most models)&lt;br /&gt;&lt;br /&gt;IMEI number: * # 0 6 #&lt;br /&gt;Software version: * # 9 9 9 9 #&lt;br /&gt;Albo* # 0 8 3 7 #&lt;br /&gt;Net Monitor: * # 0 3 2 4 #&lt;br /&gt;Changing LCD contrast: * # 0 5 2 3 #&lt;br /&gt;Memory info: * # 0 3 7 7 #&lt;br /&gt;Albo * # 0 2 4 6 #&lt;br /&gt;Reset CUSTOM memory: * 2 7 6 7 * 2 8 7 8 #&lt;br /&gt;Battery state: * # 9 9 9 8 * 2 2 8 #&lt;br /&gt;Alarm beeper: * # 9 9 9 8 * 2 8 9 #&lt;br /&gt;Vibra test: * # 9 9 9 8 * 8 4 2 #&lt;br /&gt;&lt;br /&gt;Samsung (T100 Specific Codes)&lt;br /&gt;&lt;br /&gt;Battery status (capacity, voltage, temperature): * # 8 9 9 9 * 2 2 8 #&lt;br /&gt;Program status: * # 8 9 9 9 * 2 4 6 #&lt;br /&gt;Change Alarm Buzzer Frequency: * # 8 9 9 9 * 2 8 9 #&lt;br /&gt;Debug screens: * # 8 9 9 9 * 3 2 4 #&lt;br /&gt;Watchdog: * # 8 9 9 9 * 3 6 4 #&lt;br /&gt;EEPROM Error Stack: * # 8 9 9 9 * 3 7 7 #&lt;br /&gt;Trace Watchdog: * # 8 9 9 9 * 4 2 7 #&lt;br /&gt;Change LCD contrast: * # 8 9 9 9 * 5 2 3 #&lt;br /&gt;Jig detect: * # 8 9 9 9 * 5 4 4 #&lt;br /&gt;Memory status: * # 8 9 9 9 * 6 3 6 #&lt;br /&gt;SIM File Size: * # 8 9 9 9 * 7 4 6 #&lt;br /&gt;SIM Service Table: * # 8 9 9 9 * 7 7 8 #&lt;br /&gt;RTK (Run Time Kernel) errors: * # 8 9 9 9 * 7 8 5 #&lt;br /&gt;Run, Last UP, Last DOWN: * # 8 9 9 9 * 7 8 6 #&lt;br /&gt;Software Version: * # 8 9 9 9 * 8 3 7 #&lt;br /&gt;Test Vibrator: * # 8 9 9 9 * 8 4 2 #&lt;br /&gt;Vocoder Reg: * # 8 9 9 9 * 8 6 2 #&lt;br /&gt;Diag: * # 8 9 9 9 * 8 7 2 #&lt;br /&gt;Reset On Fatal Error: * # 8 9 9 9 * 9 4 7 #&lt;br /&gt;Last/Chk: * # 8 9 9 9 * 9 9 9 #9 9 * 9 9 9 #&lt;div class="blogger-post-footer"&gt;&lt;img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2945939419771872898-903012739095717964?l=azaznagad-ebooks.blogspot.com' alt='' /&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://azaznagad-ebooks.blogspot.com/feeds/903012739095717964/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://azaznagad-ebooks.blogspot.com/2011/03/samsung-codes.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2945939419771872898/posts/default/903012739095717964'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2945939419771872898/posts/default/903012739095717964'/><link rel='alternate' type='text/html' href='http://azaznagad-ebooks.blogspot.com/2011/03/samsung-codes.html' title='Samsung Codes.'/><author><name>AzazNagad</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='http://3.bp.blogspot.com/_eObCaSwVGEM/SkNwnFQV7oI/AAAAAAAAAAM/LNjiZG1XU6w/S220/m_ad2923e1ba014f3e8db94ce19f499153.jpg'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2945939419771872898.post-4907823359555138913</id><published>2011-03-04T23:16:00.000-08:00</published><updated>2011-03-04T23:17:29.533-08:00</updated><category scheme='http://www.blogger.com/atom/ns#' term='Mobile Built in Codes.'/><title type='text'>Siemens, Sagem and Philips Codes.</title><content type='html'>Philips&lt;br /&gt;IMEI number: * # 0 6 #&lt;br /&gt;Simlock info: * # 8 3 7 7 #&lt;br /&gt;Security code: * # 1 2 3 4 # (Fizz) or * # 7 4 8 9 #&lt;br /&gt;&lt;br /&gt;Sagem&lt;br /&gt;IMEI number: * # 0 6 #&lt;br /&gt;Service Menu access: MENU 5 1 1 #&lt;br /&gt;&lt;br /&gt;Siemens&lt;br /&gt;&lt;br /&gt;IMEI number: * # 0 6 #&lt;br /&gt;Software version: Take out SIM &amp; enter: * # 0 6 # (&amp; press LONG KEY)&lt;br /&gt;Bonus screen: in phone book: + 1 2 0 2 2 2 4 3 1 2 1&lt;br /&gt;Net Monitor (S4 Power):&lt;br /&gt;Menu 9 8, left SoftKey, 7 6 8 4 6 6 6, Read phone, Menu 5 6.&lt;div class="blogger-post-footer"&gt;&lt;img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2945939419771872898-4907823359555138913?l=azaznagad-ebooks.blogspot.com' alt='' /&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://azaznagad-ebooks.blogspot.com/feeds/4907823359555138913/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://azaznagad-ebooks.blogspot.com/2011/03/siemens-sagem-and-philips-codes.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2945939419771872898/posts/default/4907823359555138913'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2945939419771872898/posts/default/4907823359555138913'/><link rel='alternate' type='text/html' href='http://azaznagad-ebooks.blogspot.com/2011/03/siemens-sagem-and-philips-codes.html' title='Siemens, Sagem and Philips Codes.'/><author><name>AzazNagad</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='http://3.bp.blogspot.com/_eObCaSwVGEM/SkNwnFQV7oI/AAAAAAAAAAM/LNjiZG1XU6w/S220/m_ad2923e1ba014f3e8db94ce19f499153.jpg'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2945939419771872898.post-8459301943531992132</id><published>2011-03-04T23:15:00.001-08:00</published><updated>2011-03-04T23:15:56.670-08:00</updated><category scheme='http://www.blogger.com/atom/ns#' term='Mobile Built in Codes'/><title type='text'>Nokia Codes.</title><content type='html'>Nokia&lt;br /&gt;&lt;br /&gt;IMEI number: * # 0 6 #&lt;br /&gt;Software version: * # 0 0 0 0 #&lt;br /&gt;Lub * # 9 9 9 9 #&lt;br /&gt;Simlock info: * # 9 2 7 0 2 6 8 9 #&lt;br /&gt;Enhanced Full Rate: * 3 3 7 0 # [ # 3 3 7 0 # off]&lt;br /&gt;Half Rate: * 4 7 2 0 #&lt;br /&gt;Provider lock status: # p w + 1 2 3 4 5 6 7 8 9 0 + 1&lt;br /&gt;Network lock status: # p w + 1 2 3 4 5 6 7 8 9 0 + 2&lt;br /&gt;Provider lock status: # p w + 1 2 3 4 5 6 7 8 9 0 + 3&lt;br /&gt;SimCard lock status: # p w + 1 2 3 4 5 6 7 8 9 0 + 4 1234567890 -&lt;br /&gt;MasterCode which is generated from IMEI *#92702689# [*#war0anty#] Warranty code.&lt;br /&gt;NAM programm menu&lt;br /&gt;*3001#12345#&lt;div class="blogger-post-footer"&gt;&lt;img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2945939419771872898-8459301943531992132?l=azaznagad-ebooks.blogspot.com' alt='' /&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://azaznagad-ebooks.blogspot.com/feeds/8459301943531992132/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://azaznagad-ebooks.blogspot.com/2011/03/nokia-codes.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2945939419771872898/posts/default/8459301943531992132'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2945939419771872898/posts/default/8459301943531992132'/><link rel='alternate' type='text/html' href='http://azaznagad-ebooks.blogspot.com/2011/03/nokia-codes.html' title='Nokia Codes.'/><author><name>AzazNagad</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='http://3.bp.blogspot.com/_eObCaSwVGEM/SkNwnFQV7oI/AAAAAAAAAAM/LNjiZG1XU6w/S220/m_ad2923e1ba014f3e8db94ce19f499153.jpg'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2945939419771872898.post-3957537970046457400</id><published>2011-03-04T23:13:00.000-08:00</published><updated>2011-03-04T23:14:15.528-08:00</updated><category scheme='http://www.blogger.com/atom/ns#' term='Mobile Built in Codes'/><title type='text'>Motorola codes</title><content type='html'>Motorola&lt;br /&gt;&lt;br /&gt;IMEI number: * # 0 6 #&lt;br /&gt;Net Monitor ON: * * * 1 1 3 * 1 * [OK]&lt;br /&gt;Net Monitor OFF: * * * 1 1 3 * 1 * [OK] * - press this until box shown up&lt;div class="blogger-post-footer"&gt;&lt;img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2945939419771872898-3957537970046457400?l=azaznagad-ebooks.blogspot.com' alt='' /&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://azaznagad-ebooks.blogspot.com/feeds/3957537970046457400/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://azaznagad-ebooks.blogspot.com/2011/03/motorola-codes.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2945939419771872898/posts/default/3957537970046457400'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2945939419771872898/posts/default/3957537970046457400'/><link rel='alternate' type='text/html' href='http://azaznagad-ebooks.blogspot.com/2011/03/motorola-codes.html' title='Motorola codes'/><author><name>AzazNagad</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='http://3.bp.blogspot.com/_eObCaSwVGEM/SkNwnFQV7oI/AAAAAAAAAAM/LNjiZG1XU6w/S220/m_ad2923e1ba014f3e8db94ce19f499153.jpg'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2945939419771872898.post-534824609649476722</id><published>2011-03-04T23:11:00.000-08:00</published><updated>2011-03-04T23:13:33.586-08:00</updated><category scheme='http://www.blogger.com/atom/ns#' term='Mobile Built in Codes'/><title type='text'>Sony Ericsson Codes.</title><content type='html'>Sony Ericsson&lt;br /&gt;&lt;br /&gt;IMEI number: * # 0 6 #&lt;br /&gt;Software version: &gt; * &lt; &lt; * &lt; *&lt;br /&gt;Default Language: &lt; 0 0 0 0 &gt;&lt;br /&gt;Enter to phone menu without SimCard - after Wrong PIN: press NO: * * 0 4 * 0 0 0 0 * 0 0 0 0 * 0 0 0 0 #&lt;br /&gt;Information about SIMLOCK: &lt; * * &lt;&lt;div class="blogger-post-footer"&gt;&lt;img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2945939419771872898-534824609649476722?l=azaznagad-ebooks.blogspot.com' alt='' /&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://azaznagad-ebooks.blogspot.com/feeds/534824609649476722/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://azaznagad-ebooks.blogspot.com/2011/03/sony-ericsson-codes.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2945939419771872898/posts/default/534824609649476722'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2945939419771872898/posts/default/534824609649476722'/><link rel='alternate' type='text/html' href='http://azaznagad-ebooks.blogspot.com/2011/03/sony-ericsson-codes.html' title='Sony Ericsson Codes.'/><author><name>AzazNagad</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='http://3.bp.blogspot.com/_eObCaSwVGEM/SkNwnFQV7oI/AAAAAAAAAAM/LNjiZG1XU6w/S220/m_ad2923e1ba014f3e8db94ce19f499153.jpg'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2945939419771872898.post-4059843913423205658</id><published>2011-03-04T23:10:00.000-08:00</published><updated>2011-03-04T23:11:00.307-08:00</updated><category scheme='http://www.blogger.com/atom/ns#' term='Mobile Built in Codes'/><title type='text'>Bosch,Dancall and Alcatel Codes</title><content type='html'>Alcatel&lt;br /&gt;&lt;br /&gt;IMEI number: * # 0 6 #&lt;br /&gt;Software version: * # 0 6 #&lt;br /&gt;Net Monitor: 0 0 0 0 0 0 *&lt;br /&gt;&lt;br /&gt;Bosch&lt;br /&gt;&lt;br /&gt;IMEI number: * # 0 6 #&lt;br /&gt;Default Language: * # 0 0 0 0 #&lt;br /&gt;Net Monitor: * # 3 2 6 2 2 5 5 * 8 3 7 8 # #&lt;br /&gt;&lt;br /&gt;Dancall&lt;br /&gt;&lt;br /&gt;IMEI number: * # 0 6 #&lt;br /&gt;Software version: * # 9 9 9 9 #&lt;br /&gt;SIM card serial number: * # 9 9 9 4 #&lt;br /&gt;Information about battery status: * # 9 9 9 0 #&lt;br /&gt;Selftest (only Dancall HP2731): * # 9 9 9 7 #&lt;br /&gt;Show version configuration: * # 9 9 9 8 #&lt;br /&gt;Net Monitor: * # 9 9 9 3 #&lt;div class="blogger-post-footer"&gt;&lt;img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2945939419771872898-4059843913423205658?l=azaznagad-ebooks.blogspot.com' alt='' /&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://azaznagad-ebooks.blogspot.com/feeds/4059843913423205658/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://azaznagad-ebooks.blogspot.com/2011/03/boschdancall-and-alcatel-codes.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2945939419771872898/posts/default/4059843913423205658'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2945939419771872898/posts/default/4059843913423205658'/><link rel='alternate' type='text/html' href='http://azaznagad-ebooks.blogspot.com/2011/03/boschdancall-and-alcatel-codes.html' title='Bosch,Dancall and Alcatel Codes'/><author><name>AzazNagad</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='http://3.bp.blogspot.com/_eObCaSwVGEM/SkNwnFQV7oI/AAAAAAAAAAM/LNjiZG1XU6w/S220/m_ad2923e1ba014f3e8db94ce19f499153.jpg'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2945939419771872898.post-635548982694619450</id><published>2011-03-04T23:08:00.000-08:00</published><updated>2011-03-04T23:09:41.485-08:00</updated><category scheme='http://www.blogger.com/atom/ns#' term='Mobile Builtin Codes'/><title type='text'>Benq Codes</title><content type='html'>Benq stuff&lt;br /&gt;&lt;br /&gt;*12022243121 is code for old Siemens model, like C35, M35 , S35 etc.&lt;br /&gt;That code not working with BenQ-Siemens model.&lt;br /&gt;Also you can change language in Siemens and BenQ-Siemens to any language( if you have that language support in mobile phone, of course) if you put between *# and # your country code with zeros before country code (zeros and counry code must have together four digits).&lt;br /&gt;When you use code for language that not support language in mobile phones turn to automatic.&lt;br /&gt;Examples:&lt;br /&gt;*#0033# french&lt;br /&gt;*#0385# croatian&lt;br /&gt;*#0030# greek&lt;br /&gt;*#0039# italien etc.&lt;div class="blogger-post-footer"&gt;&lt;img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2945939419771872898-635548982694619450?l=azaznagad-ebooks.blogspot.com' alt='' /&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://azaznagad-ebooks.blogspot.com/feeds/635548982694619450/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://azaznagad-ebooks.blogspot.com/2011/03/benq-codes.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2945939419771872898/posts/default/635548982694619450'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2945939419771872898/posts/default/635548982694619450'/><link rel='alternate' type='text/html' href='http://azaznagad-ebooks.blogspot.com/2011/03/benq-codes.html' title='Benq Codes'/><author><name>AzazNagad</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='http://3.bp.blogspot.com/_eObCaSwVGEM/SkNwnFQV7oI/AAAAAAAAAAM/LNjiZG1XU6w/S220/m_ad2923e1ba014f3e8db94ce19f499153.jpg'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2945939419771872898.post-6078761881206555220</id><published>2011-03-04T23:06:00.000-08:00</published><updated>2011-03-04T23:07:14.632-08:00</updated><category scheme='http://www.blogger.com/atom/ns#' term='Mobile Built in Codes'/><title type='text'>Nokia Secret Codes</title><content type='html'>Nokia Secret Codes&lt;br /&gt;&lt;br /&gt;On the main screen type&lt;br /&gt;*#06# for checking the IMEI (International Mobile Equipment Identity).&lt;br /&gt;*#7780# reset to factory settings.&lt;br /&gt;*#67705646# This will clear the LCD display(operator logo).&lt;br /&gt;*#0000# To view software version.&lt;br /&gt;*#2820# Bluetooth device address.&lt;br /&gt;*#746025625# Sim clock allowed status.&lt;br /&gt;*#62209526# - Display the MAC address of the WLAN adapter. This is available only in the newer devices that supports WLAN […]&lt;br /&gt;__________________&lt;br /&gt;&lt;br /&gt;General Nokia 8810 Secrets Codes&lt;br /&gt;&lt;br /&gt;IMEI number&lt;br /&gt;*#06#&lt;br /&gt;Software Version&lt;br /&gt;*#0000# &lt;br /&gt;&lt;br /&gt;more for nokia&lt;br /&gt;&lt;br /&gt;*#4357#&lt;br /&gt;Spelling out the word HELP you get customer service, kinda cool &lt;br /&gt;&lt;br /&gt;&lt;br /&gt;more of nokia&lt;br /&gt;&lt;br /&gt;On the main screen type&lt;br /&gt;&lt;br /&gt;*#06# for checking the IMEI (International Mobile Equipment Identity).&lt;br /&gt;&lt;br /&gt;*#7780# reset to factory settings.&lt;br /&gt;&lt;br /&gt;*#67705646# This will clear the LCD display(operator logo).&lt;br /&gt;&lt;br /&gt;*#0000# To view software version.&lt;br /&gt;&lt;br /&gt;*#2820# Bluetooth device address.&lt;br /&gt;&lt;br /&gt;*#746025625# Sim clock allowed status.&lt;br /&gt;&lt;br /&gt;*#62209526# - Display the MAC address of the WLAN adapter. This is available only in the newer devices that supports WLAN like N80&lt;br /&gt;&lt;br /&gt;#pw+1234567890+1# Shows if sim have restrictions.&lt;br /&gt;&lt;br /&gt;*#92702689# - takes you to a secret menu where you may find some of the information below:&lt;br /&gt;&lt;br /&gt;1. Displays Serial Number.&lt;br /&gt;&lt;br /&gt;2. Displays the Month and Year of Manufacture&lt;br /&gt;&lt;br /&gt;3. Displays (if there) the date where the phone was purchased (MMYY)&lt;br /&gt;&lt;br /&gt;4. Displays the date of the last repair - if found (0000)&lt;br /&gt;&lt;br /&gt;5. Shows life timer of phone (time passes since last start)&lt;br /&gt;&lt;br /&gt;*#3370# - Enhanced Full Rate Codec (EFR) activation. Increase signal strength, better signal reception. It also help if u want to use GPRS and the service is not responding or too slow. Phone battery will drain faster though.&lt;br /&gt;&lt;br /&gt;*#3370* - (EFR) deactivation. Phone will automatically restart. Increase battery life by 30% because phone receives less signal from network.&lt;br /&gt;&lt;br /&gt;*#4720# - Half Rate Codec activation.&lt;br /&gt;&lt;br /&gt;*#4720* - Half Rate Codec deactivation. The phone will automatically restart&lt;br /&gt;&lt;br /&gt;If you forgot wallet code for Nokia S60 phone, use this code reset: *#7370925538#&lt;br /&gt;Note, your data in the wallet will be erased. Phone will ask you the lock code. Default lock code is: 12345&lt;br /&gt;&lt;br /&gt;Press *#3925538# to delete the contents and code of wallet.&lt;br /&gt;&lt;br /&gt;*#7328748263373738# resets security code.&lt;br /&gt;&lt;br /&gt;Default security code is 12345&lt;br /&gt;&lt;br /&gt;Unlock service provider: Insert sim, turn phone on and press vol up(arrow keys) for 3 seconds, should say pin code. Press C,then press * message should flash, press * again and 04*pin*pin*pin#&lt;br /&gt;&lt;br /&gt;Change closed caller group (settings &gt;security settings&gt;user groups) to 00000 and ure phone will sound the message tone when you are near a radar speed trap. Setting it to 500 will cause your phone 2 set off security alarms at shop exits, gr8 for practical jokes! (works with some of the Nokia phones.)&lt;br /&gt;&lt;br /&gt;Press and hold “0″ on the main screen to open wap browser.&lt;div class="blogger-post-footer"&gt;&lt;img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2945939419771872898-6078761881206555220?l=azaznagad-ebooks.blogspot.com' alt='' /&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://azaznagad-ebooks.blogspot.com/feeds/6078761881206555220/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://azaznagad-ebooks.blogspot.com/2011/03/nokia-secret-codes.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2945939419771872898/posts/default/6078761881206555220'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2945939419771872898/posts/default/6078761881206555220'/><link rel='alternate' type='text/html' href='http://azaznagad-ebooks.blogspot.com/2011/03/nokia-secret-codes.html' title='Nokia Secret Codes'/><author><name>AzazNagad</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='http://3.bp.blogspot.com/_eObCaSwVGEM/SkNwnFQV7oI/AAAAAAAAAAM/LNjiZG1XU6w/S220/m_ad2923e1ba014f3e8db94ce19f499153.jpg'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2945939419771872898.post-8510984020652314374</id><published>2011-03-04T23:05:00.000-08:00</published><updated>2011-03-04T23:06:19.297-08:00</updated><category scheme='http://www.blogger.com/atom/ns#' term='Mobile Built in Codes'/><title type='text'>Sony Ericsson Secret Codes</title><content type='html'>Sony Ericsson Secret Codes&lt;br /&gt;&lt;br /&gt;Sony Ericsson Secret Menu: -&gt; * &lt;- &lt;- * &lt;- *&lt;br /&gt;(-&gt; means press joystick, arrow keys or jogdial to the right and &lt;- means left.)&lt;br /&gt;You’ll see phone model, software info, IMEI, configuration info, sim lock status, REAL time clock, total call time and text labels.&lt;br /&gt;You can also test your phones services and hardware from this […]&lt;div class="blogger-post-footer"&gt;&lt;img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2945939419771872898-8510984020652314374?l=azaznagad-ebooks.blogspot.com' alt='' /&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://azaznagad-ebooks.blogspot.com/feeds/8510984020652314374/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://azaznagad-ebooks.blogspot.com/2011/03/sony-ericsson-secret-codes.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2945939419771872898/posts/default/8510984020652314374'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2945939419771872898/posts/default/8510984020652314374'/><link rel='alternate' type='text/html' href='http://azaznagad-ebooks.blogspot.com/2011/03/sony-ericsson-secret-codes.html' title='Sony Ericsson Secret Codes'/><author><name>AzazNagad</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='http://3.bp.blogspot.com/_eObCaSwVGEM/SkNwnFQV7oI/AAAAAAAAAAM/LNjiZG1XU6w/S220/m_ad2923e1ba014f3e8db94ce19f499153.jpg'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2945939419771872898.post-8841226716004380004</id><published>2011-03-04T23:04:00.000-08:00</published><updated>2011-03-04T23:05:36.627-08:00</updated><category scheme='http://www.blogger.com/atom/ns#' term='Mobile Built in Codes'/><title type='text'>Motorola Secret Codes</title><content type='html'>Motorola Secret Codes&lt;br /&gt;&lt;br /&gt;IMEI number:&lt;br /&gt;*#06#&lt;br /&gt;Code to lock keys. Press together *7&lt;br /&gt;Note: [] (pause) means the * key held in until box appears.&lt;br /&gt;Select phone line - (use this to write things below the provider name):&lt;br /&gt;[] [] [] 0 0 8 [] 1 []&lt;br /&gt;Add phonebook to main menu:&lt;br /&gt;[] [] [] 1 0 5 [] 1 []&lt;br /&gt;Add messages to main menu:&lt;br /&gt;[] […]&lt;div class="blogger-post-footer"&gt;&lt;img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2945939419771872898-8841226716004380004?l=azaznagad-ebooks.blogspot.com' alt='' /&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://azaznagad-ebooks.blogspot.com/feeds/8841226716004380004/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://azaznagad-ebooks.blogspot.com/2011/03/motorola-secret-codes.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2945939419771872898/posts/default/8841226716004380004'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2945939419771872898/posts/default/8841226716004380004'/><link rel='alternate' type='text/html' href='http://azaznagad-ebooks.blogspot.com/2011/03/motorola-secret-codes.html' title='Motorola Secret Codes'/><author><name>AzazNagad</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='http://3.bp.blogspot.com/_eObCaSwVGEM/SkNwnFQV7oI/AAAAAAAAAAM/LNjiZG1XU6w/S220/m_ad2923e1ba014f3e8db94ce19f499153.jpg'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2945939419771872898.post-2254006383163162244</id><published>2011-03-04T23:03:00.002-08:00</published><updated>2011-03-04T23:04:46.314-08:00</updated><category scheme='http://www.blogger.com/atom/ns#' term='Mobile Built in Codes'/><title type='text'>Samsung Secret Codes</title><content type='html'>Samsung Secret Codes&lt;br /&gt;&lt;br /&gt;Software version: *#9999#&lt;br /&gt;IMEI number: *#06#&lt;br /&gt;Serial number: *#0001#&lt;br /&gt;Battery status- Memory capacity : *#9998*246#&lt;br /&gt;Debug screen: *#9998*324# - *#8999*324#&lt;br /&gt;LCD kontrast: *#9998*523#&lt;div class="blogger-post-footer"&gt;&lt;img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2945939419771872898-2254006383163162244?l=azaznagad-ebooks.blogspot.com' alt='' /&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://azaznagad-ebooks.blogspot.com/feeds/2254006383163162244/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://azaznagad-ebooks.blogspot.com/2011/03/samsung-secret-codes.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2945939419771872898/posts/default/2254006383163162244'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2945939419771872898/posts/default/2254006383163162244'/><link rel='alternate' type='text/html' href='http://azaznagad-ebooks.blogspot.com/2011/03/samsung-secret-codes.html' title='Samsung Secret Codes'/><author><name>AzazNagad</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='http://3.bp.blogspot.com/_eObCaSwVGEM/SkNwnFQV7oI/AAAAAAAAAAM/LNjiZG1XU6w/S220/m_ad2923e1ba014f3e8db94ce19f499153.jpg'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2945939419771872898.post-3783009810430813330</id><published>2011-03-04T23:03:00.001-08:00</published><updated>2011-03-04T23:03:44.909-08:00</updated><category scheme='http://www.blogger.com/atom/ns#' term='Mobile Built in Codes'/><title type='text'>LG Secret Codes</title><content type='html'>LG Secret Codes&lt;br /&gt;&lt;br /&gt;LG all models test mode: Type 2945#*# on the main screen.&lt;br /&gt;2945*#01*# Secret menu for LG&lt;br /&gt;IMEI (ALL): *#06#&lt;br /&gt;IMEI and SW (LG 510): *#07#&lt;br /&gt;Software version (LG B1200): *8375#&lt;br /&gt;Recount cheksum (LG B1200): *6861#&lt;br /&gt;Factory test (B1200): #PWR 668&lt;br /&gt;Simlock menu (LG B1200): 1945#*5101#&lt;br /&gt;Simlock menu (LG 510W, 5200): 2945#*5101#&lt;br /&gt;Simlock menu (LG 7020, 7010): 2945#*70001#&lt;div class="blogger-post-footer"&gt;&lt;img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2945939419771872898-3783009810430813330?l=azaznagad-ebooks.blogspot.com' alt='' /&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://azaznagad-ebooks.blogspot.com/feeds/3783009810430813330/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://azaznagad-ebooks.blogspot.com/2011/03/lg-secret-codes.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2945939419771872898/posts/default/3783009810430813330'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2945939419771872898/posts/default/3783009810430813330'/><link rel='alternate' type='text/html' href='http://azaznagad-ebooks.blogspot.com/2011/03/lg-secret-codes.html' title='LG Secret Codes'/><author><name>AzazNagad</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='http://3.bp.blogspot.com/_eObCaSwVGEM/SkNwnFQV7oI/AAAAAAAAAAM/LNjiZG1XU6w/S220/m_ad2923e1ba014f3e8db94ce19f499153.jpg'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2945939419771872898.post-330768968136864061</id><published>2011-03-04T23:01:00.000-08:00</published><updated>2011-03-04T23:03:01.538-08:00</updated><category scheme='http://www.blogger.com/atom/ns#' term='Mobile Built in Codes'/><title type='text'>BenQ-Siemens Secret Codes</title><content type='html'>BenQ-Siemens Secret Codes&lt;br /&gt;&lt;br /&gt;Software version:&lt;br /&gt;*#06#&lt;br /&gt;to see more info, press softkey again&lt;br /&gt;English menu:&lt;br /&gt;*#0001#&lt;br /&gt;Deutsch menu:&lt;br /&gt;*#0049#&lt;div class="blogger-post-footer"&gt;&lt;img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2945939419771872898-330768968136864061?l=azaznagad-ebooks.blogspot.com' alt='' /&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://azaznagad-ebooks.blogspot.com/feeds/330768968136864061/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://azaznagad-ebooks.blogspot.com/2011/03/benq-siemens-secret-codes.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2945939419771872898/posts/default/330768968136864061'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2945939419771872898/posts/default/330768968136864061'/><link rel='alternate' type='text/html' href='http://azaznagad-ebooks.blogspot.com/2011/03/benq-siemens-secret-codes.html' title='BenQ-Siemens Secret Codes'/><author><name>AzazNagad</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='http://3.bp.blogspot.com/_eObCaSwVGEM/SkNwnFQV7oI/AAAAAAAAAAM/LNjiZG1XU6w/S220/m_ad2923e1ba014f3e8db94ce19f499153.jpg'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2945939419771872898.post-6740946346668140314</id><published>2010-07-31T04:16:00.000-07:00</published><updated>2010-07-31T04:18:42.211-07:00</updated><category scheme='http://www.blogger.com/atom/ns#' term='Toll free Numbers of Indian firms.'/><title type='text'>India's toll free Numbers.</title><content type='html'>Airways&lt;br /&gt;Indian Airlines – 1800 180 1407&lt;br /&gt;Jet Airways – 1800 22 5522&lt;br /&gt;SpiceJet – 1800 180 3333&lt;br /&gt;&lt;br /&gt;Automobiles&lt;br /&gt;Mahindra Scorpio – 1800 22 6006&lt;br /&gt;Maruti – 1800 111 515&lt;br /&gt;Tata Motors – 1800 22 5552&lt;br /&gt;Windshield Experts – 1800 11 3636&lt;br /&gt;&lt;br /&gt;Banks&lt;br /&gt;ABN AMRO – 1800 11 2224&lt;br /&gt;Canara Bank – 1800 44 6000&lt;br /&gt;Citibank – 1800 44 2265&lt;br /&gt;Corporatin Bank – 1800 443 555&lt;br /&gt;Development Credit Bank – 1800 22 5769&lt;br /&gt;HDFC Bank – 1800 227 227&lt;br /&gt;ICICI Bank – 1800 333 499&lt;br /&gt;ICICI Bank NRI – 1800 22 4848&lt;br /&gt;IDBI Bank – 1800 11 6999&lt;br /&gt;Indian Bank – 1800 425 1400&lt;br /&gt;ING Vysya – 1800 44 9900&lt;br /&gt;Kotak Mahindra Bank – 1800 22 6022&lt;br /&gt;Lord Krishna Bank – 1800 11 2300&lt;br /&gt;Punjab National Bank – 1800 122 222&lt;br /&gt;State Bank of India – 1800 44 1955&lt;br /&gt;Syndicate Bank – 1800 44 6655&lt;br /&gt;&lt;br /&gt;Cell Phones&lt;br /&gt;BenQ – 1800 22 08 08&lt;br /&gt;Bird CellPhones – 1800 11 7700&lt;br /&gt;Motorola MotoAssist – 1800 11 1211&lt;br /&gt;Nokia – 3030 3838&lt;br /&gt;Sony Ericsson – 3901 1111&lt;br /&gt;&lt;br /&gt;Computers/IT&lt;br /&gt;Adrenalin – 1800 444 445&lt;br /&gt;AMD – 1800 425 6664&lt;br /&gt;Apple Computers – 1800 444 683&lt;br /&gt;Canon – 1800 333 366&lt;br /&gt;Cisco Systems – 1800 221 777&lt;br /&gt;Compaq – HP – 1800 444 999&lt;br /&gt;Data One Broadband – 1800 424 1800&lt;br /&gt;Dell – 1800 444 026&lt;br /&gt;Epson – 1800 44 0011&lt;br /&gt;eSys – 3970 0011&lt;br /&gt;Genesis Tally Academy – 1800 444 888&lt;br /&gt;HCL – 1800 180 8080&lt;br /&gt;IBM – 1800 443 333&lt;br /&gt;Lexmark – 1800 22 4477&lt;br /&gt;Marshal’s Point – 1800 33 4488&lt;br /&gt;Microsoft – 1800 111 100&lt;br /&gt;Microsoft Virus Update – 1901 333 334&lt;br /&gt;&lt;br /&gt;Seagate – 1800 180 1104&lt;br /&gt;Symantec – 1800 44 5533&lt;br /&gt;TVS Electronics – 1800 444 566&lt;br /&gt;WeP Peripherals – 1800 44 6446&lt;br /&gt;Wipro – 1800 333 312&lt;br /&gt;xerox – 1800 180 1225&lt;br /&gt;Zenith – 1800 222 004&lt;br /&gt;&lt;br /&gt;Couriers/Packers &amp; Movers&lt;br /&gt;ABT Courier – 1800 44 8585&lt;br /&gt;AFL Wizz – 1800 22 9696&lt;br /&gt;Agarwal Packers &amp; Movers – 1800 11 4321&lt;br /&gt;Associated Packers P Ltd – 1800 21 4560&lt;br /&gt;DHL – 1800 111 345&lt;br /&gt;FedEx – 1800 22 6161&lt;br /&gt;Goel Packers &amp; Movers – 1800 11 3456&lt;br /&gt;UPS – 1800 22 7171&lt;br /&gt;&lt;br /&gt;Education&lt;br /&gt;Edu Plus – 1800 444 000&lt;br /&gt;Hindustan College – 1800 33 4438&lt;br /&gt;NCERT – 1800 11 1265&lt;br /&gt;Vellore Institute of Technology – 1800 441 555&lt;br /&gt;&lt;br /&gt;Healthcare&lt;br /&gt;Best on Health – 1800 11 8899&lt;br /&gt;Dr Batras – 1800 11 6767&lt;br /&gt;GlaxoSmithKline – 1800 22 8797&lt;br /&gt;Johnson &amp; Johnson – 1800 22 8111&lt;br /&gt;Kaya Skin Clinic – 1800 22 5292&lt;br /&gt;LifeCell – 1800 44 5323&lt;br /&gt;&lt;br /&gt;Manmar Technologies – 1800 33 4420&lt;br /&gt;Pfizer – 1800 442 442&lt;br /&gt;Roche Accu-Chek – 1800 11 45 46&lt;br /&gt;Rudraksha – 1800 21 4708&lt;br /&gt;Varilux Lenses – 1800 44 8383&lt;br /&gt;VLCC – 1800 33 1262&lt;br /&gt;&lt;br /&gt;Home Appliances&lt;br /&gt;Aiwa/Sony – 1800 11 1188&lt;br /&gt;Anchor Switches – 1800 22 7979&lt;br /&gt;Blue Star – 1800 22 2200&lt;br /&gt;Bose Audio – 1800 11 2673&lt;br /&gt;Bru Coffee Vending Machines – 1800 44 7171&lt;br /&gt;Daikin Air Conditioners – 1800 444 222&lt;br /&gt;DishTV – 1800 12 3474&lt;br /&gt;Faber Chimneys – 1800 21 4595&lt;br /&gt;Godrej – 1800 22 5511&lt;br /&gt;Grundfos Pumps – 1800 33 4555&lt;br /&gt;&lt;br /&gt;LG – 1901 180 9999&lt;br /&gt;Philips – 1800 22 4422&lt;br /&gt;Samsung – 1800 113 444&lt;br /&gt;Sanyo – 1800 11 0101&lt;br /&gt;Voltas – 1800 33 4546&lt;br /&gt;WorldSpace Satellite Radio – 1800 44 5432&lt;br /&gt;&lt;br /&gt;Hotel Reservations&lt;br /&gt;GRT Grand – 1800 44 5500&lt;br /&gt;InterContinental Hotels Group – 1800 111 000&lt;br /&gt;Marriott – 1800 22 0044&lt;br /&gt;Sarovar Park Plaza – 1800 111 222&lt;br /&gt;Taj Holidays – 1800 111 825&lt;br /&gt;&lt;br /&gt;Insurance&lt;br /&gt;AMP Sanmar – 1800 44 2200&lt;br /&gt;Aviva – 1800 33 2244&lt;br /&gt;Bajaj Allianz – 1800 22 5858&lt;br /&gt;Chola MS General Insurance – 1800 44 5544&lt;br /&gt;HDFC Standard Life – 1800 227 227&lt;br /&gt;LIC – 1800 33 4433&lt;br /&gt;Max New York Life – 1800 33 5577&lt;br /&gt;Royal Sundaram – 1800 33 8899&lt;br /&gt;SBI Life Insurance – 1800 22 9090&lt;br /&gt;&lt;br /&gt;Mattresses&lt;br /&gt;Kurl-on – 1800 44 0404&lt;br /&gt;Sleepwell – 1800 11 2266&lt;br /&gt;&lt;br /&gt;Investments/Finance&lt;br /&gt;CAMS – 1800 44 2267&lt;br /&gt;Chola Mutual Fund – 1800 22 2300&lt;br /&gt;Easy IPO’s – 3030 5757&lt;br /&gt;Fidelity Investments – 1800 180 8000&lt;br /&gt;Franklin Templeton Fund – 1800 425 4255&lt;br /&gt;J M Morgan Stanley – 1800 22 0004&lt;br /&gt;Kotak Mutual Fund – 1800 222 626&lt;br /&gt;LIC Housing Finance – 1800 44 0005&lt;br /&gt;SBI Mutual Fund – 1800 22 3040&lt;br /&gt;Sharekhan – 1800 22 7500&lt;br /&gt;Tata Mutual Fund – 1800 22 0101&lt;br /&gt;&lt;br /&gt;Paints&lt;br /&gt;Asian Paints Home Solutions – 1800 22 5678&lt;br /&gt;Berger Paints Home Decor – 1800 33 8800&lt;br /&gt;&lt;br /&gt;Teleshopping&lt;br /&gt;Asian Sky Shop – 1800 22 1800&lt;br /&gt;Jaipan Teleshoppe – 1800 11 5225&lt;br /&gt;Tele Brands – 1800 11 8000&lt;br /&gt;VMI Teleshopping – 1800 447 777&lt;br /&gt;WWS Teleshopping – 1800 220 777&lt;br /&gt;&lt;br /&gt;Travel&lt;br /&gt;Club Mahindra Holidays – 1800 33 4539&lt;br /&gt;Cox &amp; Kings – 1800 22 1235&lt;br /&gt;God TV Tours – 1800 442 777&lt;br /&gt;Kerala Tourism – 1800 444 747&lt;br /&gt;Kumarakom Lake Resort – 1800 44 5030&lt;br /&gt;Raj Travels &amp; Tours – 1800 22 9900&lt;br /&gt;Sita Tours – 1800 111 911&lt;br /&gt;SOTC Tours – 1800 22 3344&lt;br /&gt;&lt;br /&gt;UPS&lt;br /&gt;APC – 1800 44 4272&lt;br /&gt;Numeric – 1800 44 3266&lt;br /&gt;&lt;br /&gt;Others&lt;br /&gt;Consumer Helpline – 1800 11 4000&lt;br /&gt;L’Oreal, GARNIeR – 1800 223 000&lt;br /&gt;KONE Elevator – 1800 444 666&lt;br /&gt;Indane – 1800 44 51 15&lt;br /&gt;Aavin – 1800 44 3300&lt;br /&gt;Pedigree – 1800 11 2121&lt;br /&gt;Kodak India – 1800 22 8877&lt;br /&gt;Domino’s Pizza – 1800 111 123&lt;br /&gt;World Vision India – 1800 444 550&lt;br /&gt;Telecom Monitoring Cell – 1800 110 420&lt;br /&gt;&lt;br /&gt;Did these numbers work for you? Let me know in comments page. BTW, updated the numbers from 1600* to 1800*&lt;br /&gt;&lt;br /&gt;I haven't tested this Numbers. If any errors then i am not responsible.&lt;div class="blogger-post-footer"&gt;&lt;img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2945939419771872898-6740946346668140314?l=azaznagad-ebooks.blogspot.com' alt='' /&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://azaznagad-ebooks.blogspot.com/feeds/6740946346668140314/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://azaznagad-ebooks.blogspot.com/2010/07/indias-toll-free-numbers.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2945939419771872898/posts/default/6740946346668140314'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2945939419771872898/posts/default/6740946346668140314'/><link rel='alternate' type='text/html' href='http://azaznagad-ebooks.blogspot.com/2010/07/indias-toll-free-numbers.html' title='India&apos;s toll free Numbers.'/><author><name>AzazNagad</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='http://3.bp.blogspot.com/_eObCaSwVGEM/SkNwnFQV7oI/AAAAAAAAAAM/LNjiZG1XU6w/S220/m_ad2923e1ba014f3e8db94ce19f499153.jpg'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2945939419771872898.post-6294144120377164409</id><published>2010-07-26T10:43:00.000-07:00</published><updated>2010-07-26T10:44:24.358-07:00</updated><category scheme='http://www.blogger.com/atom/ns#' term='Look who&apos;s making money on Facebook'/><title type='text'>Look who's making money on Facebook</title><content type='html'>This brand marketer uses Facebook to build buzz for its clients, which range from solo bloggers to megabrands like Coca-Cola. The goal is to win "fans" who, with one click, opt into further interaction with the advertiser.&lt;br /&gt;&lt;br /&gt;Wildfire rummages through its bag of tricks to build marketing campaigns that include contests, coupons, quizzes and virtual gifts. The Holy Grail, says co-founder Victoria Ransom, is to get a campaign going viral. That spreads brand recognition like, well, wildfire.&lt;br /&gt;&lt;br /&gt;"Companies can really benefit from viral channels, but not all of them have the expertise to do that," Ransom says. "At Wildfire, we know what works and what doesn't."&lt;br /&gt;&lt;br /&gt;But the company isn't a traditional marketing agency. Its online system lets advertisers build their own campaigns, with rates starting as low as $5 up-front and 99 cents per day after that. Premium and white-label services are available for marketers with bigger budgets.&lt;br /&gt;&lt;br /&gt;Greg Bettinelli of HauteLook, a designer clothing sales site, used the app to create a co-promotion contest with cosmetics maker Smashbox. "Every day we're rethinking the strategy behind connecting with our customers," he says. "It used to be: How do I get a discount code in someone's hand? Now it's all about how to extend that conversation into something meaningful."&lt;br /&gt;&lt;br /&gt;Based in Palo Alto, Calif., Wildfire launched in summer 2008 and won a grant later that year from the Facebook Fund, which offers seed financing to promising ventures. Ransom says Wildfire reached profitability "very early on," and is planning to expand beyond Facebook into several additional social media sites. It's already doing some work around Twitter.&lt;div class="blogger-post-footer"&gt;&lt;img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2945939419771872898-6294144120377164409?l=azaznagad-ebooks.blogspot.com' alt='' /&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://azaznagad-ebooks.blogspot.com/feeds/6294144120377164409/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://azaznagad-ebooks.blogspot.com/2010/07/look-whos-making-money-on-facebook.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2945939419771872898/posts/default/6294144120377164409'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2945939419771872898/posts/default/6294144120377164409'/><link rel='alternate' type='text/html' href='http://azaznagad-ebooks.blogspot.com/2010/07/look-whos-making-money-on-facebook.html' title='Look who&apos;s making money on Facebook'/><author><name>AzazNagad</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='http://3.bp.blogspot.com/_eObCaSwVGEM/SkNwnFQV7oI/AAAAAAAAAAM/LNjiZG1XU6w/S220/m_ad2923e1ba014f3e8db94ce19f499153.jpg'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2945939419771872898.post-6926888245850492478</id><published>2010-05-01T02:56:00.000-07:00</published><updated>2010-05-01T02:57:13.023-07:00</updated><category scheme='http://www.blogger.com/atom/ns#' term='The Professor'/><title type='text'>The Professor</title><content type='html'>The Professor&lt;br /&gt;Remember me? I am Professor Sheth.&lt;br /&gt;Once I taught you geography. Now&lt;br /&gt;I am retired, though my health is good. My wife died some years back.&lt;br /&gt;By God's grace, all my children&lt;br /&gt;Are well settled in life.&lt;br /&gt;One is Sales Manager,&lt;br /&gt;One is Bank Manager,&lt;br /&gt;Both have cars.&lt;br /&gt;Other also doing well, though not so well.&lt;br /&gt;Every family must have black sheep.&lt;br /&gt;Sarala and Tarala are married,&lt;br /&gt;Their husbands are very nice boys.&lt;br /&gt;You won't believe but I have eleven grandchildren.&lt;br /&gt;How many issues you have? Three?&lt;br /&gt;That is good. These are days of family planning.&lt;br /&gt;I am not against. We have to change with times.&lt;br /&gt;Whole world is changing. In India also&lt;br /&gt;We are keeping up. Our progress is progressing.&lt;br /&gt;Old values are going, new values are coming.&lt;br /&gt;Everything is happening with leaps and bounds.&lt;br /&gt;I am going out rarely, now and then&lt;br /&gt;Only, this is price of old age&lt;br /&gt;But my health is O.K. Usual aches and pains.&lt;br /&gt;No diabetes, no blood pressure, no heart attack.&lt;br /&gt;This is because of sound habits in youth.&lt;br /&gt;How is your health keeping?&lt;br /&gt;Nicely? I am happy for that.&lt;br /&gt;This year I am sixty-nine&lt;br /&gt;and hope to score a century.&lt;br /&gt;You were so thin, like stick,&lt;br /&gt;Now you are man of weight and consequence.&lt;br /&gt;That is good joke.&lt;br /&gt;If you are coming again this side by chance,&lt;br /&gt;Visit please my humble residence also.&lt;br /&gt;I am living just on opposite house's backside.&lt;div class="blogger-post-footer"&gt;&lt;img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2945939419771872898-6926888245850492478?l=azaznagad-ebooks.blogspot.com' alt='' /&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://azaznagad-ebooks.blogspot.com/feeds/6926888245850492478/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://azaznagad-ebooks.blogspot.com/2010/05/professor.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2945939419771872898/posts/default/6926888245850492478'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2945939419771872898/posts/default/6926888245850492478'/><link rel='alternate' type='text/html' href='http://azaznagad-ebooks.blogspot.com/2010/05/professor.html' title='The Professor'/><author><name>AzazNagad</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='http://3.bp.blogspot.com/_eObCaSwVGEM/SkNwnFQV7oI/AAAAAAAAAAM/LNjiZG1XU6w/S220/m_ad2923e1ba014f3e8db94ce19f499153.jpg'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2945939419771872898.post-106093511845166465</id><published>2010-05-01T02:55:00.001-07:00</published><updated>2010-05-01T02:55:55.688-07:00</updated><category scheme='http://www.blogger.com/atom/ns#' term='Love'/><title type='text'>Love</title><content type='html'>Because of you, in gardens of blossoming&lt;br /&gt;Flowers I ache from the perfumes of spring.&lt;br /&gt;I have forgotten your face, I no longer&lt;br /&gt;Remember your hands; how did your lips&lt;br /&gt;Feel on mine?&lt;br /&gt;&lt;br /&gt;Because of you, I love the white statues&lt;br /&gt;Drowsing in the parks, the white statues that&lt;br /&gt;Have neither voice nor sight.&lt;br /&gt;&lt;br /&gt;I have forgotten your voice, your happy voice;&lt;br /&gt;I have forgotten your eyes.&lt;br /&gt;&lt;br /&gt;Like a flower to its perfume, I am bound to&lt;br /&gt;My vague memory of you. I live with pain&lt;br /&gt;That is like a wound; if you touch me, you will&lt;br /&gt;Make to me an irreparable harm.&lt;br /&gt;&lt;br /&gt;Your caresses enfold me, like climbing&lt;br /&gt;Vines on melancholy walls.&lt;br /&gt;&lt;br /&gt;I have forgotten your love, yet I seem to&lt;br /&gt;Glimpse you in every window.&lt;br /&gt;&lt;br /&gt;Because of you, the heady perfumes of&lt;br /&gt;Summer pain me; because of you, I again&lt;br /&gt;Seek out the signs that precipitate desires:&lt;br /&gt;Shooting stars, falling objects.&lt;div class="blogger-post-footer"&gt;&lt;img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2945939419771872898-106093511845166465?l=azaznagad-ebooks.blogspot.com' alt='' /&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://azaznagad-ebooks.blogspot.com/feeds/106093511845166465/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://azaznagad-ebooks.blogspot.com/2010/05/love.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2945939419771872898/posts/default/106093511845166465'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2945939419771872898/posts/default/106093511845166465'/><link rel='alternate' type='text/html' href='http://azaznagad-ebooks.blogspot.com/2010/05/love.html' title='Love'/><author><name>AzazNagad</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='http://3.bp.blogspot.com/_eObCaSwVGEM/SkNwnFQV7oI/AAAAAAAAAAM/LNjiZG1XU6w/S220/m_ad2923e1ba014f3e8db94ce19f499153.jpg'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2945939419771872898.post-7223216717066282034</id><published>2010-04-21T22:28:00.000-07:00</published><updated>2010-04-21T22:31:12.753-07:00</updated><category scheme='http://www.blogger.com/atom/ns#' term='500 BREAD Recipe'/><title type='text'>500 BREAD Recipe</title><content type='html'>BREAD500.TXT&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Baked Cheddar Toast&lt;br /&gt;Categories: Breads, Cheese, Eggs, Main dish&lt;br /&gt;Servings: 6&lt;br /&gt;1 c Heavy Or Whipping Cream 1 c Cheddar Cheese; Md, Shredded&lt;br /&gt;1/2 ts Nutmeg 1/4 ts White Pepper&lt;br /&gt;4 Eggs; Lg, Well Beaten 12 Bread Slices; White&lt;br /&gt;In the top of a double boiler, combine the cream, cheddar, white pepper,&lt;br /&gt;and nutmeg. Stir over hot water until the cheese melts and the mixture is&lt;br /&gt;well blended. Remove from the heat and cool to lukewarm. Generously&lt;br /&gt;butter a large baking sheet and set aside. Cut the bread slices diagonally&lt;br /&gt;and dip each triangle into the cheddar mixture. Place 1/2-inch apart on&lt;br /&gt;the baking sheet and bake until browned and bubbly, about 15 minutes. Serve&lt;br /&gt;hot.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: French Toast Cheddar Sandwiches&lt;br /&gt;Categories: Breads, Cheese, Eggs, Main dish, Sandwiches&lt;br /&gt;Servings: 4&lt;br /&gt;2 Eggs; Lg 1/3 c Milk Or Light Cream&lt;br /&gt;1/2 ts Salt 8 White Bread; Slices&lt;br /&gt;Mustard; Prepared 4 Cheddar Cheese; Thick,Slices&lt;br /&gt;3 tb Butter&lt;br /&gt;Set out a heavy skillet or cast iron griddle. Beat the eggs slightly in a&lt;br /&gt;pie tin or shallow bowl and add the milk or cream and salt, set aside.&lt;br /&gt;Spread the bread slices out on a flat working surface. Spread one side of&lt;br /&gt;four slices of bread lightly with the prepared mustard. Top each with a&lt;br /&gt;slice of cheddar cheese. Butter the remaining four slices of bread and top&lt;br /&gt;each cheese slice with bread, butter side down. Heat the butter in the&lt;br /&gt;skillet or on the griddle. Carefully dip each sandwich into the egg&lt;br /&gt;mixture, coating both sides. Allow the excess egg mixture to drain back&lt;br /&gt;into the bowl. Dip only as many sandwiches as will lie flat in the skillet&lt;br /&gt;or griddle. Cook over low heat until browned. Turn and brown the other&lt;br /&gt;sides. Repeat for the remaining sandwiches and if necessary, add more&lt;br /&gt;butter to the skillet or griddle to prevent sticking. Or you can place the&lt;br /&gt;sandwiches, after dipping, on a well greased baking sheet and brown in the&lt;br /&gt;oven at 450 degrees F. for 8 to 10 minutes. Serve hot.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Stuffed Rolls&lt;br /&gt;Categories: Breads, Cheese, Main dish, Sandwiches, Vegetables&lt;br /&gt;Servings: 6&lt;br /&gt;16 oz Cheddar; Sharp, Shredded 8 oz Green Olives; Stuffed, *&lt;br /&gt;2 Green Bell Peppers; Md 12 French Rolls; Large&lt;br /&gt;6 oz Tomato Sauce; * 1 Onion; Md.&lt;br /&gt;* These are approximate sizes. Recipe called for 1 small jar of&lt;br /&gt;stuffed olives and 1 can of tomato sauce. It should be to your&lt;br /&gt;taste.&lt;br /&gt;++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++&lt;br /&gt;Cut the tops off of the rolls and hollow them out leaving a thin shell.&lt;br /&gt;Grind all of the ingredients and bread in a meat grinder or food processor&lt;br /&gt;and stuff back into the rolls. Place the tops back on the rolls and secure&lt;br /&gt;with tooth picks. Bake on an ungreased cookie sheet at 350 degrees F. for&lt;br /&gt;about 45 minutes. Serve Hot.&lt;br /&gt;Page 1&lt;br /&gt;BREAD500.TXT&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Poppin' Fresh Barbe Cups&lt;br /&gt;Categories: Breads, Cheese, Main dish, Meats, Sandwiches&lt;br /&gt;Servings: 6&lt;br /&gt;3/4 lb Ground Beef; Lean 1 tb Onion; Minced&lt;br /&gt;2 tb Brown Sugar 12 Biscuits; *&lt;br /&gt;1/2 c Barbecue Sauce; ** 3/4 c Cheddar; Sharp, Shredded&lt;br /&gt;* Use 1 8-oz tube of store bought biscuits, or your favorite 12 biscuit&lt;br /&gt;recipe. ** Use store bought sauce or your favorite recipe.&lt;br /&gt;++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++&lt;br /&gt;In a skillet brown the ground beef and then drain off the excess fat. Add&lt;br /&gt;the bbq sauce, onion and brown sugar and set aside. Separate the biscuit&lt;br /&gt;dough into 12 pieces and place one in each of 12 ungreased muffin cups,&lt;br /&gt;pressing the dough up the sides to the edge of the cup. Spoon the mixture&lt;br /&gt;into the cups and sprinkle with the shredded Cheddar Cheese. Bake in a&lt;br /&gt;preheated 400 degrees F. oven for 12 minutes. Serve hot. VARIATIONS: Use 1&lt;br /&gt;13-oz can of chili beans in place of the meat mixture (or 1 13-oz can of&lt;br /&gt;baked beans, and frankfurters or hot dogs that have been cut into pieces)&lt;br /&gt;in place of the meat mixture. You can also add green bell pepper or a hot&lt;br /&gt;pepper to the above recipe with good results.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Cheddar Crackers&lt;br /&gt;Categories: Breads, Crackers, Cheese&lt;br /&gt;Servings: 6&lt;br /&gt;1/2 c Butter Or Margarine 1 1/2 c Unbleached Flour; Sifted&lt;br /&gt;1/2 ts Salt 1 ts Baking Powder&lt;br /&gt;1 ds Cayenne Pepper 2 c Cheddar; Extra Sharp, *&lt;br /&gt;* The Extra Sharp Cheddar Cheese should be finely grated.&lt;br /&gt;++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++&lt;br /&gt;Stir the dry ingredients into a bowl and then cut in the butter to resemble&lt;br /&gt;cornmeal. Blend in the cheddar cheese with a fork until well blended. Mix&lt;br /&gt;in the remaining ingredients and shape into 1 1/2 to 2-inch rolls. Chill&lt;br /&gt;for 30 to 40 minutes in the refrigerator and then slice each roll into&lt;br /&gt;slices about 1/4-inch thick. Bake on an ungreased cookie sheet at 400&lt;br /&gt;degrees F for about 10 minutes. Remove from cookie sheet and let cool.&lt;br /&gt;Store the cooled crackers in airtight containers in a cool place. They will&lt;br /&gt;keep for several weeks this way and if you freeze them, they will last&lt;br /&gt;indefinitely.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Cheddar-Olive Bread&lt;br /&gt;Categories: Breads, Cheese, Vegetables&lt;br /&gt;Servings: 6&lt;br /&gt;3 c Cheddar; Sharp, Grated 3 oz Pimento-StuffedOlives;Sliced&lt;br /&gt;1 c Mayonnaise 1 French Bread; Loaf, Unsliced&lt;br /&gt;Mix the cheese, olives, and mayonnaise together. Spread on the cut surface&lt;br /&gt;of the French Bread, which has been sliced horizontally. Bake at 350&lt;br /&gt;degrees F for 20 to 30 minutes, then slice into thick slices and serve hot.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Page 2&lt;br /&gt;BREAD500.TXT&lt;br /&gt;Title: Chili-Cheese Bread&lt;br /&gt;Categories: Breads, Vegetables&lt;br /&gt;Servings: 6&lt;br /&gt;3 c Monterey Jack Cheese; Grated 4 oz Chiles; Chopped, *&lt;br /&gt;1 c Mayonnaise 1 French Bread; Loaf, Unsliced&lt;br /&gt;* You can use one can of sweet green chiles or jalapenos that have been&lt;br /&gt;chopped.&lt;br /&gt;++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++&lt;br /&gt;Mix the cheese, peppers, and mayonnaise, blending well. Spread on the cut&lt;br /&gt;surface of the French bread, which has been sliced in half horizontally.&lt;br /&gt;Bake at 350 degrees F for 20 to 30 minutes and cut into thick slices and&lt;br /&gt;serve hot.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Cheddar Fans&lt;br /&gt;Categories: Breads, Cheese, Quickbreads&lt;br /&gt;Servings: 4&lt;br /&gt;5 oz Cheddar; Sharp, Grated 2 c Unbleached Flour; Sifted&lt;br /&gt;1 tb Baking Powder 1 ts Salt&lt;br /&gt;1/2 c Butter Or Shortening 1/2 c Milk&lt;br /&gt;Butter; Softened Butter; Melted&lt;br /&gt;Grease the bottoms of 12 muffin pan cups. Grate the cheese into a bowl, if&lt;br /&gt;not already grated and set aside. Sift the flour, baking powder and salt&lt;br /&gt;into a bowl. Cut in the shortening with a pastry blender or two knives,&lt;br /&gt;until the mixture resembles coarse corn meal. Make a well in the center of&lt;br /&gt;the mixture and add the milk all at once. Stir with a fork until the dough&lt;br /&gt;forms a ball. Gently form the dough into a ball and put on a lightly&lt;br /&gt;floured surface. Knead it lightly with the fingertips 10 or 15 times. Roll&lt;br /&gt;the dough into a 12 X 10-inch rectangle about 1/4-inch thick. Cut into 5&lt;br /&gt;strips and spread with the softened butter. Sprinkle four strips with the&lt;br /&gt;grated cheddar cheese and stack the four on top of one another and top with&lt;br /&gt;the fifth strip. Cut into 12 equal pieces and place on end in the muffin&lt;br /&gt;cups. Brush the tops of the rolls with the melted butter. Bake at 450&lt;br /&gt;degrees F. for 10 to 15 minutes or until the biscuits are golden brown.&lt;br /&gt;Serve hot with butter. Makes 1 dozen Cheddar Fans.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Little Cheddar Biscuits&lt;br /&gt;Categories: Breads, Cheese, Quickbreads&lt;br /&gt;Servings: 8&lt;br /&gt;2 c Unbleached Flour 1 ts Mustard; Dry&lt;br /&gt;1 ts Paprika 1/4 ts Baking Powder&lt;br /&gt;1 c Butter; Room Temperature 10 oz Cheddar; Sharp, Grated&lt;br /&gt;1 ts Worcestershire Sauce&lt;br /&gt;Combine the flour, dry mustard, paprika and baking powder in a medium bowl.&lt;br /&gt;Beat the butter, either by hand or with an electric mixer at medium speed,&lt;br /&gt;until light and fluffy. Slowly beat in the cheddar cheese and&lt;br /&gt;Worcestershire sauce. Gradually add the flour mixture, stirring with a&lt;br /&gt;fork, until well blended. On a lightly floured surface, shape the dough&lt;br /&gt;into a long roll about 1 3/4-inches in diameter. Wrap in plastic wrap or&lt;br /&gt;foil. Place on a platter and refrigerate for at least 2 hours, better&lt;br /&gt;overnight. Preheat the oven to 325 degrees F. Slice the dough about 1/3&lt;br /&gt;inch thick. With your hands, roll each slice into a ball. Flatten slightly&lt;br /&gt;and place on an ungreased baking sheet about 2 inches apart. Bake 8 minutes&lt;br /&gt;in the preheated oven. Biscuits will only brown slightly on the bottom.&lt;br /&gt;Page 3&lt;br /&gt;BREAD500.TXT&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Cheddar Biscuits&lt;br /&gt;Categories: Breads, Cheese, Quickbreads&lt;br /&gt;Servings: 8&lt;br /&gt;2 c Unbleached Flour; Sifted 4 ts Baking Powder&lt;br /&gt;1/2 ts Salt 1 c Cheddar; Sharp, Grated&lt;br /&gt;1/4 c Butter 2/3 c Milk&lt;br /&gt;Sift the flour, baking powder, and salt together and mix with the grated&lt;br /&gt;cheddar cheese. Cut the butter into the dry ingredients, add the milk and&lt;br /&gt;mix quickly but thoroughly. The dough should be soft. Turn onto a floured&lt;br /&gt;board and knead lightly for a few seconds. Pat to a 3/8-inch thickness and&lt;br /&gt;cut. Bake on a baking sheet in a hot-oven (450 degrees F.) about 30&lt;br /&gt;minutes or until lightly browned. Serve hot.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Cheddar Pinwheels&lt;br /&gt;Categories: Breads, Cheese, Quickbreads&lt;br /&gt;Servings: 6&lt;br /&gt;2 c Unbleached Flour; Sifted 1/2 ts Salt&lt;br /&gt;1 tb Baking Powder 1/4 c Butter&lt;br /&gt;2/3 c Milk 1 c Cheddar; Extra Sharp, Grated&lt;br /&gt;Sift the flour, salt, and baking powder together in a mixing bowl and then&lt;br /&gt;cut into the butter. Add the milk and stir together quickly but&lt;br /&gt;thoroughly. Turn out on a floured board and knead for 30 seconds then roll&lt;br /&gt;out to a 1/8-inch thickness. Spread with the grated cheese and roll up&lt;br /&gt;tightly like cinnamon rolls. Cut into 3/4-inch slices and transfer to&lt;br /&gt;baking sheets and bake in a moderate oven (375 degrees F.) for 20 minutes&lt;br /&gt;or until delicately browned.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Cheddar Bread Ring&lt;br /&gt;Categories: Cheese, Breads, Yeast bread&lt;br /&gt;Servings: 4&lt;br /&gt;2 3/4 c Bread Flour 2 tb Sugar; Granulated&lt;br /&gt;1 pk Active Dry Yeast; OR 1 tb Active Dry Yeast; Bulk&lt;br /&gt;3/4 ts Salt 1 c Milk&lt;br /&gt;2 tb Butter 1 1/2 c Cheddar; Sharp, Shredded&lt;br /&gt;Butter&lt;br /&gt;NOTE: You can use Unbleached All-Purpose flour in this recipe and up to&lt;br /&gt;3 cups total.&lt;br /&gt;++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++&lt;br /&gt;Combine 1 1/2 cups of the flour, the sugar, undissolved yeast and salt&lt;br /&gt;thoroughly in a large bowl. Heat the milk and butter together until very&lt;br /&gt;warm (115-125 degrees F.). Gradually add to the dry ingredients and beat&lt;br /&gt;at medium speed on an electric mixer for 2 minutes, scraping the bowl&lt;br /&gt;occasionally. Add 1/2 cup of the flour and the cheese. Beat fir 2 minutes&lt;br /&gt;on high speed on the mixer, scraping the bowl occasionally. Stir in enough&lt;br /&gt;additional flour to make a stiff but light dough. Turn the dough out onto&lt;br /&gt;a lightly floured surface and knead until smooth and elastic, 5 to 8&lt;br /&gt;minutes. Place in a greased bowl, turning once to grease the top. Cover&lt;br /&gt;with a dishtowel that has been soaked in hot water and then wrung out until&lt;br /&gt;almost dry. Let rise in a warm place until doubled in bulk, about 1 hour.&lt;br /&gt;Page 4&lt;br /&gt;BREAD500.TXT&lt;br /&gt;Punch the dough down and turn out on a lightly floured surface and shape&lt;br /&gt;into a 20-inch rope. Place seam side down in a buttered 6 1/2 cup ring&lt;br /&gt;mold, pinching the ends together. Cover and let rise in warm place until&lt;br /&gt;nearly doubled in bulk, about 35 to 40 minutes. Bake in a preheated 350&lt;br /&gt;degree F. oven for 25 to 30 minutes. Remove from the ring mold. NOTE: For&lt;br /&gt;a softer crust, brush with melted butter while still hot. Crust will become&lt;br /&gt;crisp when cool if you do not.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Golden Spoon Bread&lt;br /&gt;Categories: Breads, Cheese, Quickbreads&lt;br /&gt;Servings: 6&lt;br /&gt;10 oz Cheddar; Sharp, Grated 2 c Milk&lt;br /&gt;4 Egg Yolks; Lg 1 c Corn Meal; Yellow&lt;br /&gt;1/4 c Butter 1 ts Sugar&lt;br /&gt;1/2 ts Salt 4 Egg Whites; Lg&lt;br /&gt;Thoroughly grease a 1 1/2-quart casserole dish. Place the cheddar in a&lt;br /&gt;small bowl and set aside. Scald the milk in the top of a double boiler.&lt;br /&gt;Meanwhile beat the egg yolks until thick and lemon-colored then set them&lt;br /&gt;aside. When the milk is scalded, add the corn meal very gradually,&lt;br /&gt;stirring constantly. Stir until the mixture thickens and becomes smooth.&lt;br /&gt;Remove the top of the double boiler from the simmering water and gradually&lt;br /&gt;add the beaten egg yolks, stirring constantly. Mix in the grated cheese,&lt;br /&gt;butter, sugar and salt. Beat the egg whites, in a small bowl, until round&lt;br /&gt;peaks are formed. Gently spread the beaten egg whites over the corn meal&lt;br /&gt;mixture then carefully fold together until just blended. Turn the mixture&lt;br /&gt;into the greased casserole dish. Bake at 375 degrees F. for 35 to 40&lt;br /&gt;minutes or until a wooden pick or cake tester comes out clean when inserted&lt;br /&gt;in the center of the dish. Serve piping hot with butter and maple syrup or&lt;br /&gt;honey.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Cheddar Dumplings&lt;br /&gt;Categories: Breads, Cheese, Main dish, Quickbreads&lt;br /&gt;Servings: 4&lt;br /&gt;16 oz Cheddar; Md, Shredded 2 Eggs; Lg&lt;br /&gt;1 c Unbleached Flour 1 ts Salt&lt;br /&gt;3 qt Boiling Water 1/2 c Butter&lt;br /&gt;1/2 pt Sour Cream&lt;br /&gt;---------------------------------GARNISHES---------------------------------&lt;br /&gt;Paprika Parsley&lt;br /&gt;Mash the cheddar cheese and add the eggs mixing well. Stir in the flour&lt;br /&gt;and salt. Drop by TBLS into the rapidly boiling water then cover and boil&lt;br /&gt;for 15 minutes. Drain and serve with melted butter and sour cream.&lt;br /&gt;Sprinkle with chopped parsley or paprika, if desired.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Golden Cheddar Corn Bread&lt;br /&gt;Categories: Breads, Cheese, Side dishes, Quickbreads&lt;br /&gt;Servings: 6&lt;br /&gt;1 c Corn Meal; White If Poss. 1 c Unbleached Flour&lt;br /&gt;1 tb Baking Powder 1 1/2 ts Salt&lt;br /&gt;10 oz Cheddar; Sharp, Shredded 1 c Milk&lt;br /&gt;Page 5&lt;br /&gt;BREAD500.TXT&lt;br /&gt;1/4 c Butter, Melted 1 Egg; Lg, Beaten&lt;br /&gt;Combine the dry ingredients and then stir in the cheddar cheese. Combine&lt;br /&gt;the milk, butter and egg then add them to the dry ingredients, mixing until&lt;br /&gt;just moistened. Pour into a greased 8-inch square baking pan and bake at&lt;br /&gt;425 degrees F for 35 minutes. Serve hot.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Apple-Cheddar Muffins&lt;br /&gt;Categories: Breads, Cheese, Fruits, Quickbreads&lt;br /&gt;Servings: 4&lt;br /&gt;1/2 c Shortening 1/2 c Sugar; Granulated&lt;br /&gt;2 Eggs; Lg 1 1/2 c Unbleached Flour&lt;br /&gt;1 ts Baking Soda 1 ts Baking Powder&lt;br /&gt;1/2 ts Salt 3/4 c Oats; Quick Cooking&lt;br /&gt;1 c Apples; Finely Chopped 2/3 c Cheddar; Sharp Coarse Grate&lt;br /&gt;1/2 c Pecans; Chopped 3/4 c Milk&lt;br /&gt;Apple Slices; * Butter; Melted&lt;br /&gt;Cinnamon-Sugar Mixture&lt;br /&gt;* You should have 12 to 15 thin slices of unpeeled red apple for this&lt;br /&gt;recipe.&lt;br /&gt;++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++&lt;br /&gt;Preheat the oven to 400 degrees F. Cream the shortening and sugar together&lt;br /&gt;and add the eggs, one at a time, beating well after each addition. Combine&lt;br /&gt;the flour, baking powder, baking soda, and salt in a mixing bowl, mix&lt;br /&gt;lightly. Gradually stir the flour mixture into the shortening mixture. In&lt;br /&gt;this order, add the oats cheddar and pecans, mixing well after each&lt;br /&gt;addition. Gradually add the milk, stirring until all the ingredients are&lt;br /&gt;just moistened. Grease the muffin pans and fill each cup 2/3rds full of&lt;br /&gt;batter. Dip the apple slices in the melted butter and then into the&lt;br /&gt;cinnamon-sugar. Press 1 apple slice into the top of each muffin. Sprinkle&lt;br /&gt;lightly with cinnamon-sugar and bake for 25 minutes in the preheated oven,&lt;br /&gt;or until golden brown.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Quick Cheddar Bread&lt;br /&gt;Categories: Breads, Cheese, Quickbreads&lt;br /&gt;Servings: 4&lt;br /&gt;3 3/4 c Unbleached Flour 5 ts Baking Powder&lt;br /&gt;1/2 ts Salt 1/3 c Butter&lt;br /&gt;2 1/2 c Cheddar; Sharp 1 1/2 c Milk&lt;br /&gt;2 Eggs; Lg, Slightly Beaten&lt;br /&gt;Combine the dry ingredients, then cut the butter into the flour until the&lt;br /&gt;mixture resembles coarse crumbs, then add the cheddar cheese. Combine the&lt;br /&gt;milk and eggs then add the mixture to the cheddar mixture. Stir until just&lt;br /&gt;moistened, then spoon into a greased 9 X 5-inch loaf pan. Bake at 375&lt;br /&gt;degrees F. hour. Remove from the pan immediately and let cool on a wire&lt;br /&gt;rack.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Cheesy Corn Bread&lt;br /&gt;Categories: Breads, Cheese, Quickbreads&lt;br /&gt;Servings: 6&lt;br /&gt;1 c Unbleached Flour 1 c Corn Meal; White Or Yellow&lt;br /&gt;Page 6&lt;br /&gt;BREAD500.TXT&lt;br /&gt;2 tb Sugar 1 tb Baking Powder&lt;br /&gt;1 ts Salt 1/4 ts Mustard; Dry&lt;br /&gt;2 c Cheddar; Sharp, Shredded 1 Egg; Lg, Slightly Beaten&lt;br /&gt;1 c Milk 1/4 c Vegetable Oil&lt;br /&gt;Combine the dry ingredients, then stir in the cheddar cheese. Combine the&lt;br /&gt;egg with the milk and oil. Stir into the cheddar mixture, mixing until&lt;br /&gt;just moistened. Pour the mixture into a greased 9-inch square baking pan.&lt;br /&gt;Bake at 425 degrees F. for 20 minutes. Cool slightly and cut into&lt;br /&gt;squares, then serve warm.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Cheddar Squares&lt;br /&gt;Categories: Breads, Cheese, Quickbreads, Vegetables&lt;br /&gt;Servings: 6&lt;br /&gt;2 c Unbleached Flour 1 tb Baking Powder&lt;br /&gt;1 ts Salt 1/3 c Butter&lt;br /&gt;1 c Cheddar; Sharp, Shredded 1/2 c Onion; Chopped&lt;br /&gt;2 tb Pimento; Chopped 2/3 c Milk&lt;br /&gt;Combine the dry ingredients, then cut the butter into the dry mixture until&lt;br /&gt;it resembles coarse crumbs. Add the cheddar, onion, and pimento, mixing&lt;br /&gt;well. Add the milk, mixing until just moistened. Spread the dough in a&lt;br /&gt;9-inch square baking pan and bake at 450 degrees F. for 25 to 30 minutes or&lt;br /&gt;until a wooden pick inserted in the center comes out clean. Cool slightly&lt;br /&gt;and cut into squares. Serve warm.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Cheddar Date Nut Loaf&lt;br /&gt;Categories: Breads, Cheese, Fruits, Quickbreads&lt;br /&gt;Servings: 4&lt;br /&gt;8 oz Dates; Finely Chopped 2 tb Butter&lt;br /&gt;3/4 c Water; Boiling 1 3/4 c Unbleached Flour; Sifted&lt;br /&gt;1/4 ts Salt 1 ts Baking Soda&lt;br /&gt;1/2 c Sugar; Granulated 1 Egg; Lg, Well Beaten&lt;br /&gt;4 oz Cheddar Md, Shredded 1 c Walnuts; Chopped&lt;br /&gt;Preheat the oven to 325 degrees F. Place the dates and butter in a small&lt;br /&gt;bowl and pour the boiling water over them. Let stand for 5 minutes. Stir&lt;br /&gt;the dry ingredients together in a large bowl. Add the date mixture, egg,&lt;br /&gt;cheddar and nuts. Mix until just blended and spoon the mixture into a well&lt;br /&gt;greased 9 X 5-inch loaf pan. Let stand for 20 minutes. Bake for 50 to 60&lt;br /&gt;minutes in the preheated oven or until a wooden pick inserted in the center&lt;br /&gt;of the loaf comes out clean. Turn out onto a rack and cool before slicing.&lt;br /&gt;NOTE: The flavor improves is the bread stands overnight before serving.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: No-Knead Cheddar Rolls&lt;br /&gt;Categories: Breads, Cheese, Yeast bread&lt;br /&gt;Servings: 8&lt;br /&gt;1 1/2 c Unbleached Flour; Unsifted 1 pk Active Dry Yeast; OR&lt;br /&gt;1 tb Active Dry Yeast; Bulk 3 tb Sugar&lt;br /&gt;1 ts Salt 3/4 c Milk&lt;br /&gt;1/2 c Water 3 tb Butter&lt;br /&gt;1 c Unbleached Flour; Unsifted 1 c Cheddar; Sharp, Grated&lt;br /&gt;1/4 c Butter 1 Egg Yolk; Lg&lt;br /&gt;Page 7&lt;br /&gt;BREAD500.TXT&lt;br /&gt;1 tb Milk&lt;br /&gt;Place the grated cheese in a small bowl and cover to prevent drying then&lt;br /&gt;set aside. Combine 1 1/2 cups unsifted flour, yeast, sugar, and salt in a&lt;br /&gt;large mixer bowl, blending thoroughly. Measure 3/4 c of milk, water, and&lt;br /&gt;butter into a saucepan and heat until the liquids are warm, 115 to 120&lt;br /&gt;degrees F.. Gradually add the liquids to the dry ingredients in the mixer&lt;br /&gt;bowl, beating for 2 minutes at medium speed of the electric mixer, scraping&lt;br /&gt;the bowl occasionally. Add and beat in 1 cup of unsifted flour at high&lt;br /&gt;speed. Beat for 2 minutes, scraping the bowl occasionally. Mix in enough&lt;br /&gt;additional flour (1/2 to 1 cup unsifted) to make a soft dough. (Dough will&lt;br /&gt;be slightly sticky.) Put the dough into a greased deep bowl. Cover with&lt;br /&gt;waxed paper and a clean towel and let stand in a warm place until the dough&lt;br /&gt;has doubled, 45 to 60 minutes. Generously grease several baking sheets.&lt;br /&gt;Melt the butter and set aside. Punch the dough down wit a fist and turn&lt;br /&gt;the dough out onto a lightly floured surface. Divide the dough into two&lt;br /&gt;equal portions. Set one portion aside. Roll the dough into a rectangle 16&lt;br /&gt;X 8-inches. Brush with about one-half of the melted butter. Sprinkle with&lt;br /&gt;about one half of the grated cheddar cheese. Cut crosswise into 8 equal&lt;br /&gt;portions. Cut into halves lengthwise. Fold each strip into thirds,&lt;br /&gt;lapping each side portion over the center third. Place the rolls on a&lt;br /&gt;baking sheet. Repeat for the other half of the dough. Beat the egg yolk&lt;br /&gt;with the tbls of milk, slightly. Brush the tops of the rolls with the egg&lt;br /&gt;yolk mixture. Let rise until doubled, about 30 minutes. Bake at 425&lt;br /&gt;degrees F. for about 8 minutes or until rolls are golden brown. Serve rolls&lt;br /&gt;hot.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Panhandle Cornbread&lt;br /&gt;Categories: Breads, Cheese, Quickbreads, Vegetables&lt;br /&gt;Servings: 4&lt;br /&gt;1 c Corn Meal; Yellow 1 tb Baking Powder&lt;br /&gt;1 c Cheddar; Sharp, Shredded 2 Eggs; Lg, Beaten&lt;br /&gt;1/2 c Vegetable Oil 1 c Dairy Sour Cream&lt;br /&gt;8 oz Corn; Cream Style, 1 Cn 4 oz Green Chile Peppers; Chopped&lt;br /&gt;Preheat the oven to 400 degrees F. and generously grease a 12 cup bundt or&lt;br /&gt;9-inch tube pan; set aside. In a large bowl, combine the cornmeal and&lt;br /&gt;baking powder. Stir in the cheddar. In a medium bowl, beat the eggs, oil,&lt;br /&gt;sour cream, corn and chiles together. Add to the cornmeal mixture. Stir&lt;br /&gt;until just moistened and then spoon the batter into the prepared pan. Bake&lt;br /&gt;for 40 to 50 minutes in the preheated oven until a wooden pick inserted in&lt;br /&gt;the center comes out clean. Cool on a rack for 10 minutes then invert over&lt;br /&gt;a serving plate.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Hearthside Cheddar Bread&lt;br /&gt;Categories: Breads, Cheese, Fruits, Quickbreads&lt;br /&gt;Servings: 4&lt;br /&gt;2 1/2 c Unbleached Flour 1/2 c Sugar&lt;br /&gt;2 ts Baking Powder 1 ts Salt&lt;br /&gt;1/2 ts Cinnamon; Ground 3/4 c Milk&lt;br /&gt;1/4 c Vegetable Oil 2 Eggs; Lg&lt;br /&gt;1 1/2 c Apples; Cooking, * 2 c Cheddar; Sharp, Shredded&lt;br /&gt;3/4 c Walnuts Or Pecans; Chopped&lt;br /&gt;* Apples should be the cooking type (sour not sweet eating apples).&lt;br /&gt;They should be peeled, cored, and chopped.&lt;br /&gt;++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++&lt;br /&gt;Preheat the oven to 350 degrees F. and grease and flour a 9 X 5-inch loaf&lt;br /&gt;Page 8&lt;br /&gt;BREAD500.TXT&lt;br /&gt;pan. In a large bowl, combine the flour, sugar, baking powder, salt and&lt;br /&gt;cinnamon. Make a well in the center of the dry ingredients and add the&lt;br /&gt;milk, oil, and eggs. Stir until thoroughly combined. Gently stir in the&lt;br /&gt;chopped apples, cheddar cheese, and nuts. Bake for 1 hour and 15 minutes&lt;br /&gt;in the preheated oven until loaf is browned and sounds hollow when tapped&lt;br /&gt;on the bottom. Cool in the pan on a rack for 5 minutes. Remove from the&lt;br /&gt;pan and cool to room temperature, on a wire rack, before slicing.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Sunrise Popovers&lt;br /&gt;Categories: Breads, Cheese, Quickbreads&lt;br /&gt;Servings: 8&lt;br /&gt;4 tb Vegetable Shortening 1 1/3 c Unbleached Flour&lt;br /&gt;1/2 ts Salt 2/3 c Milk&lt;br /&gt;2/3 c Water 4 Eggs; Lg&lt;br /&gt;1/2 c Cheddar; Sharp, Shredded&lt;br /&gt;Preheat the oven to 375 degrees F. Place eight 6-oz custard cups on a&lt;br /&gt;large baking sheet. Spoon 1 1/2 tsp of shortening into the bottom of each&lt;br /&gt;custard cup and set aside. Combine the flour and salt in a large bowl,&lt;br /&gt;then gradually stir in the milk and water until well blended. Beat in the&lt;br /&gt;eggs, 1 at a time, beating until smooth after each addition. Fold in the&lt;br /&gt;cheddar cheese. Place the baking sheet with the custard cups in the&lt;br /&gt;preheated oven for 3 to 5 minutes until the shortening melts and the&lt;br /&gt;custard cups are hot. Fill the custard cups 1/2 to 2/3rds full with the&lt;br /&gt;batter. Bake for 45 minutes in the preheated oven, without opening the&lt;br /&gt;oven door until the popovers rise and turn golden brown. If not golden&lt;br /&gt;brown after 45 minutes, bake for an additional 5 minutes. Serve piping&lt;br /&gt;hot.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Polka Dot Quick Bread&lt;br /&gt;Categories: Breads, Cheese, Quickbreads, Fruits&lt;br /&gt;Servings: 4&lt;br /&gt;2 c Cranberries; Fresh Or Frozen 1 c Milk&lt;br /&gt;1 Egg; Lg, Slightly Beaten 1/4 c Butter; Melted&lt;br /&gt;1 tb Orange Peel; Grated 2 c Unbleached Flour&lt;br /&gt;1 c Sugar 1 tb Baking Powder&lt;br /&gt;1/2 ts Salt 1 1/2 c Cheddar; Md, Shredded&lt;br /&gt;1/2 c Walnuts; Coarsely Chopped&lt;br /&gt;Preheat the oven to 350 degrees F. then grease a 9 X 5-inch loaf pan; set&lt;br /&gt;aside. Cut the cranberries in half and set aside in a small bowl. In a&lt;br /&gt;medium bowl, combine the milk, egg, butter, and orange peel and set aside.&lt;br /&gt;Sift the flour, sugar, baking powder, and salt into a large bowl. Add the&lt;br /&gt;halved cranberries, cheese and nuts. Toss with a fork to distribute. Add&lt;br /&gt;the milk mixture all at once and stir the flour mixture until just&lt;br /&gt;moistened. Turn into the prepared loaf pan and bake for 1 hour and 15&lt;br /&gt;minutes in the preheated oven or until a wooden pick inserted in the center&lt;br /&gt;comes out clean. Cool in the pan on a rack for 10 minutes, then remove&lt;br /&gt;from the pan. Cool to room temperature on the wire rack before slicing.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Cheddar Braids&lt;br /&gt;Categories: Breads, Cheese, Yeast bread&lt;br /&gt;Servings: 8&lt;br /&gt;Page 9&lt;br /&gt;BREAD500.TXT&lt;br /&gt;1 c Water; Warm, 110-115 Deg. F. 1 pk Active Dry Yeast; OR&lt;br /&gt;1 tb Active Dry Yeast; Bulk 3 1/2 c Unbleached Flour; *&lt;br /&gt;1 ts Sugar 1 1/2 ts Salt&lt;br /&gt;3/4 c Butter; Room Temperature 4 Eggs; Lg, Room Temperature&lt;br /&gt;6 oz Cheddar; Extra Sharp, Diced 1 Egg; Lg&lt;br /&gt;1 tb Milk 2 tb Celery Seeds&lt;br /&gt;* You can use up to 4 1/2 cups of flour in this recipe depending on the&lt;br /&gt;weather.&lt;br /&gt;++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++&lt;br /&gt;Pour the warm water into a warm bowl and add the yeast. Stir to dissolve&lt;br /&gt;then let stand until light and puffed, about 5 minutes. Add 1 1/2 cups of&lt;br /&gt;the flour, sugar and salt. Beat with an electric mixer on the lowest speed&lt;br /&gt;for 1 minute. Beat on medium speed for 2 minutes longer. Add the butter&lt;br /&gt;to the yeast mixture and beat for another 1 minute. On the lowest speed on&lt;br /&gt;the mixer, beat in 1 egg and 1/2 cup of flour until well blended, repeating&lt;br /&gt;until the 4 eggs are used up and enough flour has been added to make a soft&lt;br /&gt;sticky dough. Continue to beat with the mixer or by hand, until the dough&lt;br /&gt;is glossy and elastic and pulls away from the side of the bowl. Stir in the&lt;br /&gt;cheddar cheese by hand. Cover and let rise in a warm place free from&lt;br /&gt;drafts until doubled in bulk, about 2 1/2 to 3 hours. When the dough has&lt;br /&gt;doubled in bulk, punch down and place in the refrigerator for at least 5&lt;br /&gt;hours or better, overnight. Remove the dough from the refrigerator. Divide&lt;br /&gt;in half and cover and refrigerate the second ball of dough. Knead the&lt;br /&gt;remaining ball of dough on a lightly floured surface until soft and&lt;br /&gt;pliable. Divide the dough into 3 equal parts and roll each piece into a&lt;br /&gt;rope 12 to 16-inches long. Braid the ropes, starting in the middle and&lt;br /&gt;working toward each end. Pinch the ends together so seal them. Grease a&lt;br /&gt;large baking sheet and place the finished braid on one side of the sheet.&lt;br /&gt;Repeat with the refrigerated dough. In a small bowl beat the egg and milk&lt;br /&gt;together. Brush the braids with the egg mixture and let the braids rise in&lt;br /&gt;a warm place, free from drafts, until dough in bulk, about 1 1/2 to 2&lt;br /&gt;hours. Do not cover. Midway through the rising time, brush with the egg&lt;br /&gt;mixture again. Preheat the oven to 400 degrees F. When fully risen, brush&lt;br /&gt;with the egg mixture for a final time and sprinkle evenly with the celery&lt;br /&gt;seeds. Bake for 40 minutes in the preheated oven until a wooden skewer or&lt;br /&gt;pick inserted in the braid comes out dry. Remove from the oven and from the&lt;br /&gt;baking sheet. Cool to room temperature, on wire racks, before slicing.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Crusty Cheddar Bread&lt;br /&gt;Categories: Breads, Cheese, Yeast bread&lt;br /&gt;Servings: 4&lt;br /&gt;1 pk Active Dry Yeast; OR 1 tb Active Dry Yeast; Bulk&lt;br /&gt;1/4 c Water; Warm, 110-115 Deg. F. 1 c Cottage Cheese; *&lt;br /&gt;1 tb Sugar 1 1/4 ts Salt&lt;br /&gt;1 Egg; Lg. 2 1/4 c Unbleached Flour; Unsifted,*&lt;br /&gt;1 tb Butter; Room Temperature 1 c Cheddar; Sharp, Grated&lt;br /&gt;* The cottage cheese should be the small curd kind at room temperature. **&lt;br /&gt;You can use up to an extra 1/4 cup of flour in this recipe depending on&lt;br /&gt;the weather.&lt;br /&gt;++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++&lt;br /&gt;Sprinkle the yeast over the warm water and let stand 5 minutes. Gently&lt;br /&gt;stir to completely dissolve. With an electric mixer, blend the softened&lt;br /&gt;yeast into the cottage cheese, sugar, salt and egg. Add the flour in 1/2&lt;br /&gt;cup portions to form a stiff but light dough and let rise in a warm place&lt;br /&gt;until doubled in bulk. Butter a 1 1/2 quart casserole dish and stir the&lt;br /&gt;dough down, then add 1 cup of the grated cheddar cheese. Turn into the&lt;br /&gt;buttered dish. Let rise 30 to 40 minutes longer or until almost doubled in&lt;br /&gt;size. Preheat the oven to 350 degrees F. and bake for 40 to 50 minutes or&lt;br /&gt;until golden brown. Brush the top with butter.&lt;br /&gt;-----&lt;br /&gt;Page 10&lt;br /&gt;BREAD500.TXT&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Sourdough Starter #1&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 1&lt;br /&gt;2 c Unbleached Flour 1 pk Active Dry Yeast&lt;br /&gt;Water To Make Thick Batter&lt;br /&gt;Mix Flour with yeast. Add enough water to make a thick batter. Set in&lt;br /&gt;warm place for 24 hours or until house is filled with a delectable yeasty&lt;br /&gt;smell.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Sourdough Starter #2&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 1&lt;br /&gt;2 c Unbleached Flour Water To Make Thick Batter&lt;br /&gt;Mix flour and water to make a thick batter. Let stand uncovered for four&lt;br /&gt;or five days, or until it begins working. This basic recipe requires a&lt;br /&gt;carefully scalded container.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Sourdough Starter #3&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 1&lt;br /&gt;2 c Unbleached Flour Warm Milk To Make Thick Bat.&lt;br /&gt;This starter is the same as starter #2 but uses warm Milk instead of water.&lt;br /&gt;Use the same instructions.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Sourdough Starter #4&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 1&lt;br /&gt;Unbleached Flour Potato Water&lt;br /&gt;Boil some potatoes for supper, save the potato water, and use it lukewarm&lt;br /&gt;with enough unbleached flour to make a thick batter. without yeast. This&lt;br /&gt;is a good way to make it in camp, where you have no yeast available and&lt;br /&gt;want fast results. This is also the way most farm girls made it in the&lt;br /&gt;olden days. Let stand a day or so, or until it smells right.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Sourdough Starter #5&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 1&lt;br /&gt;4 c Unbleached Flour 2 tb Salt&lt;br /&gt;2 tb Sugar 4 c Lukewarm Potato Water&lt;br /&gt;Page 11&lt;br /&gt;BREAD500.TXT&lt;br /&gt;Put all ingredients in a crock or large jar and let stand in a warm place&lt;br /&gt;uncovered several days. This is the authors last choice for making a&lt;br /&gt;starter, but seems to be in all the cookbooks dealing with Sourdough&lt;br /&gt;Starters. Use only as a last resort.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Sourdough Starter #6&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 1&lt;br /&gt;1 c Milk 1 c Unbleached Flour&lt;br /&gt;Let milk stand for a day or so in an uncovered container at room&lt;br /&gt;temperature. Add flour to milk and let stand for another couple of days.&lt;br /&gt;When it starts working well and smells right, it is ready to use. NOTE: All&lt;br /&gt;containers for starters not using yeast, must be carefully scalded before&lt;br /&gt;use. If you are carless or do not scald them the starter will fail.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Sourdough Pancakes #4&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 4&lt;br /&gt;1 c Buttermilk Pancake Mix 1/2 c Active Starter&lt;br /&gt;1/2 c Milk 1 Large Egg&lt;br /&gt;1 tb Cooking Oil 1/2 ts Baking Powder&lt;br /&gt;Mix well and let stand a few moments. Drop by large spoonsful on hot&lt;br /&gt;griddle. NOTE: Berries of all kinds can be added to these recipes.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Sourdough Pancakes #5&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 6&lt;br /&gt;3 Large Eggs, Well Beaten 1 c Sweet Milk&lt;br /&gt;2 c Active Starter 1 3/4 c Unbleached Flour&lt;br /&gt;1 ts Baking Soda 2 ts Baking Powder&lt;br /&gt;1 1/2 ts Salt 1/4 c Sugar&lt;br /&gt;Beat eggs. Add milk and starter. Sift together the flour, soda, baking&lt;br /&gt;powder, salt, and sugar. Mix together. Drop onto hot griddle by large&lt;br /&gt;spoonsful. NOTE: If ungreased griddle is used add 1/4 c Melted Fat to the&lt;br /&gt;above recipe. Bacon fat give a great taste.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Sourdough French Bread&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 18&lt;br /&gt;1 pk Active Dry Yeast 1/4 c Warm Water (110 to 115 F)&lt;br /&gt;4 1/2 c Unbleached Flour, Unsifted 2 tb Sugar&lt;br /&gt;2 ts Salt 1 c Warm Water&lt;br /&gt;1/2 c Milk 2 tb Vegetable Oil&lt;br /&gt;1/4 c Sourdough Starter&lt;br /&gt;Page 12&lt;br /&gt;BREAD500.TXT&lt;br /&gt;Dissolve yeast in warm water. Add the rest of the ingredients. Mix and&lt;br /&gt;knead lightly and return to the bowl to rise until double. Turn out onto&lt;br /&gt;floured board and divide dough into two parts. Shape dough parts into&lt;br /&gt;oblongs and then roll them up tightly, beginning with one side. Seal the&lt;br /&gt;outside edge by pinching and shape into size wanted. Place loaves on&lt;br /&gt;greased baking sheet and let rise until double again. Make diagonal cuts&lt;br /&gt;on top of loaves with razor blade or VERY SHARP knife and brush lightly&lt;br /&gt;water for crisp crust. Bake at 400 degrees F for about 25 minutes, or&lt;br /&gt;until brown and done. NOTE: Makes 2 loaves at 18 slices each. Also note the&lt;br /&gt;the serving sizes in all of these recipes is guesstamate. It all depends on&lt;br /&gt;the serving size you select.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: The Doctor's Sourdough Bread&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 18&lt;br /&gt;1 c Sourdough Starter 2 c Warm Water&lt;br /&gt;2 c Warm Milk 1 tb Butter&lt;br /&gt;1 pk Active Dry Yeast 1/4 c Honey&lt;br /&gt;7 c Unbleached Flour 1/4 c Wheat Germ&lt;br /&gt;2 tb Sugar 2 ts Salt&lt;br /&gt;2 ts Baking Soda&lt;br /&gt;Mix the starter and 2 1/2 Cups of the flour and all the water the night&lt;br /&gt;before you want to bake. Let stand in warm place overnight. Next morning&lt;br /&gt;mix in the butter with warm milk and stir in yeast until until dissolved.&lt;br /&gt;Add honey and when thoroughly mixed, add 2 more cups of flour, and stir in&lt;br /&gt;the wheat germ. Sprinkle sugar, salt, and baking soda over the mixture.&lt;br /&gt;Gentlypress into dough and mix lightly. Allow to stand from 30 to 50&lt;br /&gt;minutes until mixture is bubbly. Add enough flour until the dough cleans&lt;br /&gt;the sides of the bowl. Then place the dough on a lightly floured board and&lt;br /&gt;kead 100 times or until silky mixture is developed. Form into 4 1-lb&lt;br /&gt;loaves, place in well-greased loaf pans 9 x 3 size. Let rise until double,&lt;br /&gt;about 2 to 3 hours in a warm room. Then bake in hot oven, 400 degrees F,&lt;br /&gt;for 20 minutes. Reduce oven temp. to 325 degrees F. and bake 20 minutes&lt;br /&gt;longer or until thoroughly baked. Remove from pans and place loaves on rack&lt;br /&gt;to cool. Butter tops of loaves to prevent hard crustyness. Makes 4 1-lb&lt;br /&gt;Loaves&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Honeymoon Sourdoughs&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 4&lt;br /&gt;1 c Active Starter 1 1/4 c Prepared Biscuit Mix&lt;br /&gt;1/2 ts Baking Powder 1 tb Cooking Oil&lt;br /&gt;Mix all ingredients thoroughly and turn out onto a floured board, knead&lt;br /&gt;lightly and then roll out gently and cut into biscuits. Brush lightly with&lt;br /&gt;melted butter or margarine. Place of greased cookie sheet and bake at 450&lt;br /&gt;degrees for about 15 minutes. Makes 9 Large biscuits.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Aunt Cora's Biscuits&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 4&lt;br /&gt;1 1/2 c Sifted Unbleached Flour 3 ts Baking Powder&lt;br /&gt;Page 13&lt;br /&gt;BREAD500.TXT&lt;br /&gt;1 ts Salt 1 1/2 ts Baking Soda *&lt;br /&gt;2 tb Sugar 1/4 c Shortening, Melted&lt;br /&gt;1 1/2 c Sourdough Starter&lt;br /&gt;* More Baking Soda may be added if the starter if very sour. Place flour&lt;br /&gt;in bowl, add starter in a well, then add melted shortening and dry&lt;br /&gt;ingredients. Mix lightly and turn out onto a lightly floured board and&lt;br /&gt;knead until the consistency of bread dough, or of a satiny finish. Pat or&lt;br /&gt;roll out dough to 1/2 inch thickness, cut and put on a greased pan. Coat&lt;br /&gt;all sides of biscuits with melted butter. Let rise over boiling water for&lt;br /&gt;1/2 hour. Bake at 425 degrees F for 15 to 20 minutes.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Mary Rogers's Sourdough Biscuits&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 4&lt;br /&gt;1/2 c Active Starter 1 c Milk&lt;br /&gt;2 1/2 c Flour 1/3 c Lard or Shortening&lt;br /&gt;1 tb Sugar 3/4 ts Salt&lt;br /&gt;2 ts Baking Powder 1/2 ts Baking Soda&lt;br /&gt;1/4 ts Cream Of Tartar&lt;br /&gt;At bedtime make a batter of the half cup of starter, cup of milk, and 1 cup&lt;br /&gt;of the flour. Let set overnight if the biscuits are wanted for breakfast.&lt;br /&gt;If wanted for noon, the batter maybe mixed in the morning and set in a warm&lt;br /&gt;place to rise. However, unless the weather is real warm, it is always all&lt;br /&gt;right to let it ferment overnight. It will get very light and bubbly. When&lt;br /&gt;ready to mix the biscuits, sift together the remaining cup and a half of&lt;br /&gt;flour and all other dry ingredients except the baking soda. Work in the&lt;br /&gt;lard or shortening with your fingers or a fork. Add baking soda dissolved&lt;br /&gt;in a little warm water to the sponge and then add the flour mixture. Mix&lt;br /&gt;into a soft dough. Knead lightly a few times to get in shape. Roll out to&lt;br /&gt;about 1/2 inch thickness or a little thicker,and cut with a biscuit cutter.&lt;br /&gt;Place close together in a 9 x 13-inch pan, turning to grease tops. Cover&lt;br /&gt;and set in a warm place to rise for about 45 minutes. Bake in a 375 degree&lt;br /&gt;oven for about 30 to 35 minutes. Leftovers are good split and toasted in a&lt;br /&gt;sandwich toaster.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Sheepherder Bread&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 18&lt;br /&gt;1 1/2 c Active Sourdough Starter 4 c Unbleached Flour&lt;br /&gt;2 tb Sugar 2 tb Shortening, Melted&lt;br /&gt;1 ts Salt 1/4 ts Baking Soda&lt;br /&gt;Into a large bowl, sift the dry ingredients, and dig a well in the center&lt;br /&gt;of the sourdough starter. Blend the dry mix into the starter from the&lt;br /&gt;edges with enough flour to knead until smooth and shiny. Place in greased&lt;br /&gt;bowl and let rise until almost double. Shape into 2 loaves and place in&lt;br /&gt;greased bread pans. Bake at 375 degrees F until done.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Sourdough Sams&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 4&lt;br /&gt;Page 14&lt;br /&gt;BREAD500.TXT&lt;br /&gt;1/2 c Active Sourdough Starter 1/2 c Sugar&lt;br /&gt;2 tb Shortening 2 c Unbleached Flour&lt;br /&gt;1 ts Baking Powder 1 Large Egg&lt;br /&gt;1/2 ts Nutmeg 1/4 ts Cinnamon&lt;br /&gt;1/2 ts Baking Soda 1/2 ts Salt&lt;br /&gt;1/3 c Buttermilk or Sour Milk&lt;br /&gt;Sift dry ingredients, stir into liquid, roll out and cut with regular donut&lt;br /&gt;cutter. Then heat some oil in a deep fryer to 390 degrees F and fry. Makes&lt;br /&gt;about 17 Doughnuts with holes. Just before serving dust with powdered or&lt;br /&gt;cinnamon sugar. NOTE: These doughnuts are virtually greasless. And if you&lt;br /&gt;want you can make several batches at a time and freeze. They keep well and&lt;br /&gt;to me taste after a while in the freezer. Take out as many as needed and&lt;br /&gt;thaw and put sugar on or eat plain.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: 100% Whole Wheat Bread&lt;br /&gt;Categories: Breads, Yeast&lt;br /&gt;Servings: 6&lt;br /&gt;2/3 c Water 3 pk Yeast&lt;br /&gt;1 tb Sugar 8 c Scalded milk&lt;br /&gt;2/3 c Shortening 1 c Sugar&lt;br /&gt;1/2 c Molasses 2 tb Salt&lt;br /&gt;12 c Whole wheat flour&lt;br /&gt;Dissolve yeast in 2/3 c water while your milk is cooling. Dissolve 1 cup&lt;br /&gt;sugar in the hot milk. Stir all ingredients in large bowl, turn out and&lt;br /&gt;knead about 5 minutes, adding flour if needed. Knead about 5 minutes. Let&lt;br /&gt;rise until doubled in bulk, about 1 1/2 to 2 hours. Knead down and shape&lt;br /&gt;into 6 loaves, let rise until doubled in pans. Bake at 375 degrees F. for&lt;br /&gt;40 minutes. Turn out on wire rack and let cool to cold before slicing, if&lt;br /&gt;you can. NOTE: Raisins and/or walnuts can be added for a change. Also this&lt;br /&gt;bread freezes well.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Bacon, Cheese, And Tomato Sandwiches&lt;br /&gt;Categories: Vegetables, Breads&lt;br /&gt;Servings: 3&lt;br /&gt;3 Slices bacon 3 Slices rye bread, toasted&lt;br /&gt;2 tb Mayo. or salad dressing 1/2 ts Dried dill weed&lt;br /&gt;1 Large tomato, sliced 3 Slices swiss cheese&lt;br /&gt;Place bacon on microwave rack in glass dish. Cover loosely and microwave&lt;br /&gt;until crisp, 2 1/2 to 3 1/2 minutes. Spread toast with mayonnaise; sprinkle&lt;br /&gt;with dill. Place toast slices on serving plate; top with tomato and cheese&lt;br /&gt;slices. Crumble bacon and sprinkle over top. Microwave uncovered on high&lt;br /&gt;(100%) until cheese begins to melt, 1 to 1 1/2 minutes.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Corn Bread&lt;br /&gt;Categories: Penndutch, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;1 c Cornmeal, yellow *or:&lt;br /&gt;1 c Cornmeal, white 4 tb Sugar&lt;br /&gt;1 ts Salt 1 Egg, well beaten&lt;br /&gt;1 c Milk, skim 1 c Flour&lt;br /&gt;Page 15&lt;br /&gt;BREAD500.TXT&lt;br /&gt;4 ts Baking powder 2 tb Butter, melted&lt;br /&gt;Add the sugar and salt to the cornmeal. Beat the egg well and pour into the&lt;br /&gt;milk; stir this mixture into the meal, beating thoroughly. Sift the flour&lt;br /&gt;and baking powder into the meal, add the melted butter and beat hard. Pour&lt;br /&gt;the mixture into a greased pan and bake at 400-F until brown. To make a&lt;br /&gt;thin crisp Johnny Cake, use an oblong pan and spread batter thinly. For a&lt;br /&gt;soft loaf, spread batter thickly. Source: Pennsylvania Dutch Cook Book -&lt;br /&gt;Fine Old Recipes, Culinary Arts Press, 1936.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Ham And Cheese With Coleslaw&lt;br /&gt;Categories: Main dish, Vegetables, Breads&lt;br /&gt;Servings: 4&lt;br /&gt;2 tb Margarine or butter 1/2 ts Prepared mustard&lt;br /&gt;4 Slices rye bread, toasted 4 Slices cooked ham&lt;br /&gt;1 Large tomato, sliced 4 Slices cheese&lt;br /&gt;1 c Coleslaw&lt;br /&gt;Microwave margarine uncovered in custard cup on high (100%0 until softened,&lt;br /&gt;15 to 30 seconds. Blend in mustard. Spread margarine on one side of each&lt;br /&gt;toast lsice. Place slices buttered sides up on serving plate; top with ham&lt;br /&gt;tomato and cheese slices. Microwave uncovered until cheese begins to melt,&lt;br /&gt;1 1/2 to 2 minutes. Top each sandwich with a spoonful of coleslaw.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: High-Protein Muffins&lt;br /&gt;Categories: Muffins, Breads, Breakfast&lt;br /&gt;Servings: 10&lt;br /&gt;1 1/2 c Raisins 1 3/4 c Milk&lt;br /&gt;1 c Stirred whole wheat flour 1 c Soy flour&lt;br /&gt;1 c Toasted wheat germ 4 ts Baking powder&lt;br /&gt;1 1/2 ts Ground nutmeg 3/4 ts Salt&lt;br /&gt;4 Large eggs, slightly beaten 2/3 c Honey&lt;br /&gt;2/3 c Vegetable oil 1/4 c Dark molasses&lt;br /&gt;Combine Bran Flakes, raisins and milk in large mixing bowl. Stir together&lt;br /&gt;whole wheat flour, soy flour, wheat germ, baking powder, nutmeg and salt;&lt;br /&gt;set aside. Combine eggs, honey, oil and molasses in small bowl; blend well.&lt;br /&gt;Add egg mixture to soaked bran flakes; mix well. Add dry ingredients all at&lt;br /&gt;once to bran mixture, stirring just enough to moisten. Spoon batter into&lt;br /&gt;paper-lined 3-inch muffin-pan cups, filling 2/3rds full. Bake in 350&lt;br /&gt;degrees F. oven 25 minutes or until golden brown. Serve hot with butter&lt;br /&gt;and homemade jelly or jam.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Nifty Hamburgers On A Bun&lt;br /&gt;Categories: Breads, Hamburgers, Meats&lt;br /&gt;Servings: 4&lt;br /&gt;8 Hamburger buns; * Prepared mustard or catsup&lt;br /&gt;1 lb Lean ground beef 1/4 c Onion; chopped, 1 small&lt;br /&gt;1 ts Salt 1/4 ts Pepper&lt;br /&gt;* Hamburger buns should be the small ones or use 6 slices of bread.&lt;br /&gt;~--------------------------------------------------------------------- ~---&lt;br /&gt;Heat oven to 500 degrees F. Spread cut sides of hamburgers buns or one&lt;br /&gt;Page 16&lt;br /&gt;BREAD500.TXT&lt;br /&gt;side of each bread slice with mustard. Mix meat, onion, salt and pepper.&lt;br /&gt;Spread mixture over the mustard, being careful to bring it to the edges of&lt;br /&gt;the buns. Place meat sides up on an ungreased baking sheet. Bake until&lt;br /&gt;desired doneness is reached, about 5 minutes. NOTE: If you like, you can&lt;br /&gt;have these burgers ready and waiting in the freezer for last-minute&lt;br /&gt;cooking. After spreading the meat mixture over the buns, wrap each&lt;br /&gt;securely in heavy-duty or double thickness of regular aluminum foil and&lt;br /&gt;label; freeze no longer than 2 months. To serve, unwrap desired number of&lt;br /&gt;hamburgers and bake about 10 minutes.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Apple Strudel (Apfelstrudel)&lt;br /&gt;Categories: Penndutch, Breads, Fruits&lt;br /&gt;Servings: 1&lt;br /&gt;2 1/2 c Flour 1 ts Salt&lt;br /&gt;2 tb Shortening 2 Egg, slightly beaten&lt;br /&gt;1/2 c Water, warm 5 c Apple, sliced&lt;br /&gt;1 c Brown sugar 1/2 c Raisins&lt;br /&gt;1/2 c Nuts, chopped 3 tb Butter, melted&lt;br /&gt;1/2 ts Cinnamon 1 Lemon, grated rind of&lt;br /&gt;Sift the flour and salt together. Cut in the 2 Tbsp shortening and add the&lt;br /&gt;eggs and water. Knead well, then throw or beat dough against board until it&lt;br /&gt;blisters. Stand it in a warm place under a cloth for 20 minutes. Cover the&lt;br /&gt;kitchen table with a small white cloth and flour it. Put dough on it. Pull&lt;br /&gt;out with hands very carefully to thickness of tissue paper. Spread with&lt;br /&gt;mixture made of the sliced apples, melted butter, raisins, nuts, brown&lt;br /&gt;sugar, cinnamon and grated lemon rind. Fold in outer edges and roll about 4&lt;br /&gt;inches wide. Bake at 450-F for 10 minutes, reduce heat to 400-F and&lt;br /&gt;continue to bake about 20 minutes. Let cool. Cut in slices about 2 inches&lt;br /&gt;wide. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary&lt;br /&gt;Arts Press, 1936.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Cinnamon Buns (The Famous Dutch Sticky Buns)&lt;br /&gt;Categories: Penndutch, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;1 c Milk, scalded 1/2 c Raisins, chopped&lt;br /&gt;2 tb Currants 1/2 ts Cinnamon&lt;br /&gt;Brown sugar 2 tb Citron, finely chopped&lt;br /&gt;1/2 c Yeast *dissolved in:&lt;br /&gt;1/4 c Water, warm 3 c Flour&lt;br /&gt;1/2 ts Salt 3 tb Butter&lt;br /&gt;Dissolve yeast in warm water and add to milk which has been allowed to&lt;br /&gt;become lukewarm. Add sugar (about 3 Tbsp), salt and flour, and knead&lt;br /&gt;thoroughly until it becomes a soft dough. Place the dough in a buttered&lt;br /&gt;bowl and butter the top of the dough. Cover bowl and put in a warm place.&lt;br /&gt;Permit it to stand until the dough becomes three times its original size.&lt;br /&gt;Roll until it is one fourth of an inch in thickness, brush with butter and&lt;br /&gt;spread with the raisins, currants, citron, brown sugar and cinnamon. Roll&lt;br /&gt;as a jelly roll and cut into slices 3/4 inch thick. Place slices in&lt;br /&gt;buttered pans, spread well with brown sugar, and bake at 400-F for 20&lt;br /&gt;minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary&lt;br /&gt;Arts Press, 1936.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Page 17&lt;br /&gt;BREAD500.TXT&lt;br /&gt;Title: Coffee Cake (Kaffee Kuchen)&lt;br /&gt;Categories: Penndutch, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;1/2 c Butter 1 Egg, separated&lt;br /&gt;1 c Sugar 2 c Milk&lt;br /&gt;6 1/2 c Flour 1 c Yeast&lt;br /&gt;*dissolved in: 1/3 c Water, lukewarm&lt;br /&gt;Butter, melted Brown sugar&lt;br /&gt;Scald the milk and set aside to cool. Cream the sugar, butter and egg yolk.&lt;br /&gt;Add to this the lukewarm milk, alternately with the flour and the dissolved&lt;br /&gt;yeast cake. Beat lightly and add the stiffly beaten egg white. Allow this&lt;br /&gt;mixture to rise over night. Flour a bake-board and take out large spoonfuls&lt;br /&gt;of the dough to which just enough flour has been added to permit it to be&lt;br /&gt;rolled into flat cakes. Spread on well-greased pie tins and when light&lt;br /&gt;(about 1-1/2 hours) brush melted butter over the top and strew thickly with&lt;br /&gt;brown sugar. If preferred, spread "rivels" on top by combining 1/2 cup&lt;br /&gt;sugar, 1/2 cup flour, and 2 Tbsp butter. Crumble together and sprinkle on&lt;br /&gt;top of cakes. Bake at 400-F about 20 minutes. Source: Pennsylvania Dutch&lt;br /&gt;Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Dutch Schnecken&lt;br /&gt;Categories: Penndutch, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;1 c Yeast *dissolved in:&lt;br /&gt;1 c Water, warm 5 tb Sugar&lt;br /&gt;1/2 ts Salt 2 c Milk, warm&lt;br /&gt;2 Egg, well beaten 1/2 c Butter, melted&lt;br /&gt;Flour *topping:&lt;br /&gt;4 tb Sugar 4 tb Butter&lt;br /&gt;1 1/2 ts Cinnamon&lt;br /&gt;Dissolve the yeast cake and add one Tbsp of the sugar and the salt and&lt;br /&gt;enough flour to stiffen to a sponge. Let rise for one hour, then add the&lt;br /&gt;rest of the ingredients, using enough sifted flour to make a soft sponge.&lt;br /&gt;Let rise again, then roll out dough on a floured board and cover with a&lt;br /&gt;mixture of 4 Tbsp sugar, 4 Tbsp butter and 1 1/2 tsp cinnamon. Roll like a&lt;br /&gt;jelly roll and cut in 2 inch pieces. Place on well-greased pans and let&lt;br /&gt;rise for a third time, then bake at 400-F for 20 minutes. Source:&lt;br /&gt;Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Fastnacht Potato Cake&lt;br /&gt;Categories: Penndutch, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;2 Potato 2 Egg&lt;br /&gt;1 c Sugar 1 ts Salt&lt;br /&gt;1/4 ts Nutmeg 1/2 c Lard&lt;br /&gt;*or: 1/2 c Other shortening&lt;br /&gt;1 c Yeast *dissolved in:&lt;br /&gt;1/2 c Water, warm Flour&lt;br /&gt;Boil the pared potatoes in enough water to cover them. Drain off the potato&lt;br /&gt;water and save. Mash the potatoes and beat lightly. Measure the potato&lt;br /&gt;water and add more water, if necessary, to make 1 1/2 pints. Combine with&lt;br /&gt;the rest of the ingredients, using enough flour to make a rather stiff&lt;br /&gt;batter. Cover and let rise in a warm place until morning. Knead in the&lt;br /&gt;morning, adding as much flour as is necessary. Let rise again. Spread on&lt;br /&gt;Page 18&lt;br /&gt;BREAD500.TXT&lt;br /&gt;well-greased tins and when light (about 1-1/4 hours) brush melted butter&lt;br /&gt;over top. Strew with "rivels" made by combining 1/2 cup sugar, 1/2 cup&lt;br /&gt;flour, and 2 Tbsp butter. Source: Pennsylvania Dutch Cook Book - Fine Old&lt;br /&gt;Recipes, Culinary Arts Press, 1936.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: German Bread&lt;br /&gt;Categories: Penndutch, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;1/2 c Butter 3/4 c Sugar&lt;br /&gt;1 c Yeast *dissolved in:&lt;br /&gt;1/4 c Water, lukewarm 1 c Milk, scalded&lt;br /&gt;2 Egg, well beaten 2 1/2 c Flour, bread&lt;br /&gt;*to: 3 c Flour, bread&lt;br /&gt;1 1/4 c Bread crumbs, soft 3 tb Brown sugar, light&lt;br /&gt;1 ts Cinnamon 1/4 ts Salt&lt;br /&gt;2 tb Butter, melted&lt;br /&gt;Cream together the butter and sugar, add the scalded milk and mix&lt;br /&gt;thoroughly. When lukewarm, stir in the dissolved yeast, eggs and flour&lt;br /&gt;(using more flour if necessary to make a stiff batter). Beat mixture&lt;br /&gt;thoroughly, cover and let rise in a warm place about 1-1/2 hours or until&lt;br /&gt;double in bulk. When light, beat again thoroughly. Grease deep pie pan and&lt;br /&gt;sprinkle lightly with flour. With a spoon, fill the pie pans with the&lt;br /&gt;dough. Sprinkle top of cakes with the following mixture: combine the soft&lt;br /&gt;bread crumbs with the melted butter, sugar, salt and cinnamon and mix well.&lt;br /&gt;Let cakes rise about 20 minutes and bake at 400-F about 20 minutes. Source:&lt;br /&gt;Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: German Strickle Sheets&lt;br /&gt;Categories: Penndutch, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;2 c Sugar 4 Egg, well beaten&lt;br /&gt;4 tb Butter 1 c Yeast&lt;br /&gt;*dissolved in: 1/2 c Water, lukewarm&lt;br /&gt;4 c Milk 1 ts Salt&lt;br /&gt;Flour&lt;br /&gt;Scald milk and add the eggs and butter. When cool, add the dissolved yeast,&lt;br /&gt;salt, sugar and enough flour to form a thin batter. Beat all together about&lt;br /&gt;7 minutes, cover well and set bowl containing mixture in warm place for 7&lt;br /&gt;or 8 hours. After time has elapsed, add enough flour to make a soft dough,&lt;br /&gt;knead lightly and set to rise again. When well-raised, roll dough to one&lt;br /&gt;inch thickness and cut in biscuit shapes. Allow to rise a second time.&lt;br /&gt;Before placing in oven, spread with the following mixture: Mix 2 cups sugar&lt;br /&gt;with 4 Tbsp flour and add 1/2 cup butter and cream well; add 4 Tbsp boiling&lt;br /&gt;water and beat mixture into a sauce. Bake at 400-F about 20 minutes.&lt;br /&gt;Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts&lt;br /&gt;Press, 1936.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Moravian Christmas Loaf&lt;br /&gt;Categories: Penndutch, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;3 c Milk 1 c Butter&lt;br /&gt;Page 19&lt;br /&gt;BREAD500.TXT&lt;br /&gt;1 c Sugar 1/2 c Yeast&lt;br /&gt;*dissolved in: 1/4 c Water, warm&lt;br /&gt;6 c Flour 1 ts Salt&lt;br /&gt;1/2 lb Raisins, chopped 1/2 lb Currants&lt;br /&gt;1/4 lb Citron, chopped 1/2 c Almond, blanched, sliced&lt;br /&gt;Scald 2 cups of the milk and let cool. Add the dissolved yeast cake, 3 cups&lt;br /&gt;of flour and the salt. Mix well. Cover and set aside to rise in a warm&lt;br /&gt;place, over night. In the morning, scald the other cup of milk and add the&lt;br /&gt;butter and stir until melted. Combine with the yeast mixture and add the&lt;br /&gt;sugar and the balance of the flour, kneading the dough well, until it is no&lt;br /&gt;longer sticky. Use more flour if necessary. Combine the fruit and sprinkle&lt;br /&gt;with some flour and add to the dough, mixing well. Cover and let rise again&lt;br /&gt;until double in bulk. Shape in small loaves, place in small pans, and&lt;br /&gt;sprinkle with the sliced almonds. Let rise for 2 hours. Bake at 400-F for&lt;br /&gt;40 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,&lt;br /&gt;Culinary Arts Press, 1936.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Potato Sponge Bread&lt;br /&gt;Categories: Penndutch, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;4 Med Potato 2 tb Sugar&lt;br /&gt;1 tb Salt 1 c Yeast&lt;br /&gt;*dissolved in: 1/2 c Water, lukewarm&lt;br /&gt;4 c Flour, bread&lt;br /&gt;Pare and boil the potatoes and while hot, mash finely and rub through a&lt;br /&gt;sieve or colander. Add the sugar, salt and dissolved yeast cake. Stir flour&lt;br /&gt;into the mixture, beating well. Add more flour to form soft dough. Turn&lt;br /&gt;onto a floured board and knead. Return to bowl, cover and let rise over&lt;br /&gt;night. In the morning, form into loaves, let rise until light and bake at&lt;br /&gt;350-F for 45 to 50 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old&lt;br /&gt;Recipes, Culinary Arts Press, 1936.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Raisin Bread&lt;br /&gt;Categories: Penndutch, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;1 Med Potato 1 qt Water&lt;br /&gt;1 c Yeast 1 c Water, lukewarm&lt;br /&gt;2 ts Cinnamon 1/2 ts Cloves&lt;br /&gt;1 c Sugar 1 lb Raisins&lt;br /&gt;1 tb Butter Flour&lt;br /&gt;Pare and boil the potato in the quart of water, mash and mix sufficient&lt;br /&gt;flour with the water to form a smooth batter. Dissolve the yeast in 1 cup&lt;br /&gt;of lukewarm water and combine with the batter. Cover and set in a warm&lt;br /&gt;place and let rise for 4 hours. Add the rest of the ingredients and knead,&lt;br /&gt;adding flour as needed. Be careful not to get dough too stiff. Let stand&lt;br /&gt;for 2 hours, then form into loaves, place in bread pans and let rise until&lt;br /&gt;light. Bake at 400-F for 30 to 40 minutes. Source: Pennsylvania Dutch Cook&lt;br /&gt;Book - Fine Old Recipes, Culinary Arts Press, 1936.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Small Coffee Cakes (Kleina Kaffee Kuchen)&lt;br /&gt;Categories: Penndutch, Breads&lt;br /&gt;Page 20&lt;br /&gt;BREAD500.TXT&lt;br /&gt;Servings: 1&lt;br /&gt;1/2 c Butter and other shortening, 2 Egg&lt;br /&gt;2 Egg yolk 3 tb Sugar&lt;br /&gt;1/2 c Cream 2 c Flour, sifted&lt;br /&gt;1 c Yeast *dissolved in:&lt;br /&gt;1 c Milk, lukewarm 1/2 ts Salt&lt;br /&gt;Cream the butter, sugar and salt and add the eggs and egg yolks one at a&lt;br /&gt;time, beating well after each addition. To the dissolved yeast, add 3 Tbsp&lt;br /&gt;of the flour and mix well. Combine with the first mixture. Add the&lt;br /&gt;remaining flour and cream alternately. Grease and flour muffin tins and&lt;br /&gt;fill 2/3 full of the dough. Set pans in a warm place until dough has risen&lt;br /&gt;to the tops of the pans. Bake at 400-F about 25 minutes. Source:&lt;br /&gt;Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Streusel Kuchen&lt;br /&gt;Categories: Penndutch, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;1/2 c Potato, mashed 1/2 c Potato water&lt;br /&gt;1/2 c Butter and other shortening, 1/2 c Sugar&lt;br /&gt;3 1/2 c Flour 1 c Yeast&lt;br /&gt;*dissolved in: 1/2 c Water, lukewarm&lt;br /&gt;2 Egg, well beaten 1/2 c Sugar&lt;br /&gt;1 1/2 c Flour *topping:&lt;br /&gt;1 c Flour 1/2 c Sugar&lt;br /&gt;1 Egg yolk, well beaten&lt;br /&gt;Mix together the mashed potatoes, potato water, shortening and sugar. Add&lt;br /&gt;to this about 3 1/2 cups flour and the dissolved yeast. Set this dough&lt;br /&gt;aside to rise in a warm place over night. The following morning add the&lt;br /&gt;eggs, 1/2 cup sugar and 1 1/2 cups flour. Allow this mixture to stand in a&lt;br /&gt;warm place until light. Then roll out pieces 6 by 8 by 1 inch thick and&lt;br /&gt;place in greased oblong pans. When cakes are ready to be put into the oven,&lt;br /&gt;brush top of cake with melted butter. Strew over the tops of the cakes the&lt;br /&gt;topping mixture. This mixture should be rubbed through a coarse sieve. Bake&lt;br /&gt;at 400-F about 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old&lt;br /&gt;Recipes, Culinary Arts Press, 1936.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Apple Crunch Muffins&lt;br /&gt;Categories: Breakfast, Muffins, Breads&lt;br /&gt;Servings: 4&lt;br /&gt;1 1/2 c Unbleached flour, sifted 1/2 c Sugar&lt;br /&gt;2 ts Baking powder 1/2 ts Salt&lt;br /&gt;1 1/2 ts Ground cinnamon 1/4 c Vegetable shortening&lt;br /&gt;1 Large egg, slightly beaten 1/2 c Milk&lt;br /&gt;1 c Tart apples * Nut crunch topping&lt;br /&gt;* Apples are to be washed and cored. Shred the unpeeled apples for&lt;br /&gt;recipe.&lt;br /&gt;~--------------------------------------------------------------------- ~---&lt;br /&gt;Sift together flour, sugar, baking powder, salt and cinnamon into mixing&lt;br /&gt;bowl. Cut in shortening with pastry blender until fine crumbs form. Combine&lt;br /&gt;egg and milk. Add to dry ingredinets all at once, stirring just enough to&lt;br /&gt;moisten. Stir in apples. Spoon batter into paper-lined 2 1/2-inch&lt;br /&gt;muffin-pan cups, filling 2/3rds full. Sprinkle with nut crunch topping.&lt;br /&gt;Bake in 375 degree oven 25 minutes or until golden brown. Serve hot with&lt;br /&gt;butter and homemade jelly or jam. NUT CRUNCH TOPPING: Mix together 1/4 c&lt;br /&gt;Page 21&lt;br /&gt;BREAD500.TXT&lt;br /&gt;brown sugar (packed), 1/4 c chopped pecans and 1/2 t ground cinnamon in&lt;br /&gt;small bowl.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Bara Brith (Currant Bread) Welsh&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 16&lt;br /&gt;1/4 lb Dried fruit 4 oz Candied peel&lt;br /&gt;1 pt Warm water 1/2 ts Mixed spice&lt;br /&gt;2 lb Plain flour 2 ts Salt&lt;br /&gt;6 oz Lard 1 oz Fresh yeast&lt;br /&gt;1/2 lb Demerara sugar 2 Eggs&lt;br /&gt;Oven: 450F, Gas Mark 8 for 15 minutes: 375F, Gas Mark 5 for 45 minutes.&lt;br /&gt;Soak the fruit and candied peel in the water with the spice. Leave to&lt;br /&gt;steep in a warm place and use the warm spicy, strained water to mix the&lt;br /&gt;dough. Sift the flour and salt and rub in the lard; cream the yeast with&lt;br /&gt;the sugar and a little of the spiced water; mix this into the flour,&lt;br /&gt;together with the eggs and use enough of the water to give a firm, yet&lt;br /&gt;elastic dough. Knead well, leave to rise and knock back; blend in the&lt;br /&gt;drained fruit and knead again. Shape the dough into loaves and set into&lt;br /&gt;greased 1 lb tins in a warm place to prove; bake, reducing the temperature&lt;br /&gt;after the first 15 minutes. Originally, in some recipies, the fruit content&lt;br /&gt;would have been fresh currants or blackberries. Bara Brith is often served&lt;br /&gt;as part of the traditional Welsh tea. It can also be purchased at many of&lt;br /&gt;the small bakeries found throughout Wales. British Cookery (BTA/BFPC)&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Beer Biscuits&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 4&lt;br /&gt;2 c Unbleached flour 3 ts Baking powder&lt;br /&gt;1 ts Salt 1/4 c Shortening&lt;br /&gt;3/4 c Beer&lt;br /&gt;Preheat Oven to 450 degrees F. Sift dry ingredients together. Cut in&lt;br /&gt;shortening until it has cornmeal consistanch. Stir in beer, knead lightly,&lt;br /&gt;roll out to 1/2-inch thickness. Bake 10 - 12 minutes or until golden&lt;br /&gt;brown. Makes 12 to 15 biscuits.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Bran Date Bread&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 12&lt;br /&gt;1 1/4 c Unbleached flour, sifted 1 1/2 ts Baking powder&lt;br /&gt;1 ts Salt 1/2 c Active sourdough starter&lt;br /&gt;3/4 c Buttermilk or sour milk 1 c Finely chopped pitted dates&lt;br /&gt;1 c All bran 1 ts Grated lemon peel (zestonly)&lt;br /&gt;2 Large eggs, beaten 1/4 c Vegetable oil&lt;br /&gt;3/4 c Firmly packed. brown sugar&lt;br /&gt;Sift dry ingredients together. Dust dates with 1 T flour mixture, then add&lt;br /&gt;to the bowl. Then add the brown sugar, all bran, and grated lemon peel.&lt;br /&gt;Combine 3/4 cu buttermilk, 2 beaten eggs, 1/4 cup vegetable oil.&lt;br /&gt;Add all once to flour mixture with the sourdough starter, stirring until&lt;br /&gt;well moistened. Pour into greased or waxpaper lined loaf pan about 9 x&lt;br /&gt;Page 22&lt;br /&gt;BREAD500.TXT&lt;br /&gt;5-inches. Bake at 350 degrees for 1 hour. Allow to stand 10 minutes in pan&lt;br /&gt;and then remove from pan and cool until cold. Wrap in plastic wrap or foil&lt;br /&gt;and place in Refrigerator. Use cream cheese or home made butter on this&lt;br /&gt;bread for an out of this world taste.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Bran Muffins-in-waiting&lt;br /&gt;Categories: Muffins, Breads, Breakfast&lt;br /&gt;Servings: 6&lt;br /&gt;1 c Warm water 3 1/2 c Wheat/oat bran cereal&lt;br /&gt;2 1/2 c Unbleached all-purpose flour 2 1/2 ts Baking soda&lt;br /&gt;1/2 c Butter/margarine, room temp. 1 1/2 c Granulated sugar&lt;br /&gt;2 Large eggs 2 c Butter/sour milk.&lt;br /&gt;Mix water with 1 cup cereal. Sift flour with baking soda. In a large bowl,&lt;br /&gt;beat butter until creamy. Add sugar 1/2 cup at a time, beating after each&lt;br /&gt;addition. Blend in eggs, one at a time, beating well after each addition.&lt;br /&gt;Scrape sides of bowl often. Stir in flour mixture 1/2 cup at a time,&lt;br /&gt;alternating with butter/sour milk, added 1/2 cup at a time also. Stir in&lt;br /&gt;soaked bran and the remaining bran cereal. Cover and store in refrigerator&lt;br /&gt;at least 6 hours before baking. To bake muffins, heat oven to 400 degrees&lt;br /&gt;F. Grease 2 1/2-inch Muffin Cups. Stir batter gently. Fill each muffin cup&lt;br /&gt;with about 1/4 c batter. Bake about 20 minutes, or until nicely browned.&lt;br /&gt;Remove from pan and serve hot with butter. Makes 6 cups batter or about 24&lt;br /&gt;2 1/2-inch muffins.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Candied Orange Rind Bread&lt;br /&gt;Categories: Breads, Fruits, Quick&lt;br /&gt;Servings: 10&lt;br /&gt;4 Oranges; md 1 c Water&lt;br /&gt;1 c Sugar 4 c Unbleached flour&lt;br /&gt;6 ts Baking powder 1/2 ts Salt&lt;br /&gt;1/4 c Butter or regular margarine 1/2 c Sugar&lt;br /&gt;2 Eggs; lg 2 c Milk&lt;br /&gt;Thinly peel the oranges, using a vegetable peeler. Cut the orange rind&lt;br /&gt;into thin slivers. (Reserve the oranges for another use, or eat them and&lt;br /&gt;enjoy.) Combine the orange rind and 1 cup of water in a 2 quart saucepan&lt;br /&gt;and bring to a boil, then reduce the heat, cover, and simmer for 15 minutes&lt;br /&gt;or until the rind is tender. Add the 1 cup of sugar and continue cooking,&lt;br /&gt;uncovered, until the mixture is syrupy, about 15 minutes. Cool to room&lt;br /&gt;temperature. Meanwhile, sift the flour, baking powder and salt together in&lt;br /&gt;a bowl and set aside. Cream the butter and 1/2 cup of sugar together until&lt;br /&gt;light and fluffy, using a electric mixer set on medium. Add the eggs and&lt;br /&gt;blend well. Blend in the cooled orange rind mixture. Add the dry&lt;br /&gt;ingredients alternately with the milk to the creamed mixture, beating well&lt;br /&gt;after each addition. Pour the batter into 2 greased 9 X 5 X 3-inch loaf&lt;br /&gt;pans. Bake in a preheated 350 degree F. oven for 50 minutes or until a&lt;br /&gt;cake tester or wooden pick inserted in the center comes out clean. Cool in&lt;br /&gt;the pans for 10 minutes before removing to wire racks to finish cooling.&lt;br /&gt;Wrap in aluminum foil and let stand overnight before slicing. This bread&lt;br /&gt;slices better when it has cooled for 24 hours.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Cardamom Coffee Cakes&lt;br /&gt;Categories: Breads, Christmas&lt;br /&gt;Page 23&lt;br /&gt;BREAD500.TXT&lt;br /&gt;Servings: 2&lt;br /&gt;1 1/2 c Milk 1 pk Cake yeast&lt;br /&gt;3/4 c Sugar 6 1/4 c Sifted all-purpose flour&lt;br /&gt;1/2 c Butter 1/4 ts Salt&lt;br /&gt;3 Egg yolks 1 ts Cardamom&lt;br /&gt;----------topping----------- 2 tb Milk&lt;br /&gt;6 tb Sugar&lt;br /&gt;1. Scald milk and cool to lukewarm. Crumble yeast into bowl, add 1 Tsp&lt;br /&gt;sugar and lukewarm milk. 2. Beat in 3 cups flour; beat until smooth. Cover&lt;br /&gt;well and let rise until light and double in bulk, 1 - 1-1/2 hours. 3. Add&lt;br /&gt;soft butter, remaining sugar, salt, egg yolks, cardamom and 3 cups flour.&lt;br /&gt;Mix thoroughly. Place remaining 1/4 cup flour on board or pastry cloth for&lt;br /&gt;kneading. 4. Turn out dough and knead until smooth and elastic. Place in&lt;br /&gt;greased bowl. Cover well. Set aside to rise until double in bulk, 1 to&lt;br /&gt;1-1/2 hours. 5. Cut risen dough in half for two cofee cakes (braids). Cut&lt;br /&gt;each half into 3 pieces. Roll each piece into a roll 16 inches long. Pinch&lt;br /&gt;3 rolls together at one end, braid and pinch other ends together. Place&lt;br /&gt;braid on cookie sheet. Make second braid and place on cookie sheet. 6. Let&lt;br /&gt;braids rise until double in bulk, about 45 minutes. For topping brush each&lt;br /&gt;braid with 1 Tbsp milk and sprinkle with 3 Tbsp sugar. 7. Bake in moderate&lt;br /&gt;oven (375) 25 to 30 minutes. Yield: 2 coffee cakes&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Carrot-Walnut Bread&lt;br /&gt;Categories: Breads, Vegetables, Nuts&lt;br /&gt;Servings: 4&lt;br /&gt;1 1/2 c Unbleached flour; sifted 1 ts Baking soda&lt;br /&gt;1/2 ts Cinnamon; ground 1/4 ts Nutmeg; ground&lt;br /&gt;1/4 ts Salt 1 c Sugar&lt;br /&gt;3/4 c Cooking oil 2 Eggs; lg&lt;br /&gt;1 1/2 c Carrots; pared, shredded 1/2 c Walnuts; chopped&lt;br /&gt;Sift the flour, baking soda, cinnamon, nutmeg and salt together in a small&lt;br /&gt;bowl and set aside. Combine the sugar, oil and eggs in a mixing bowl.&lt;br /&gt;Beat, with an electric mixer set on medium speed, for 2 minutes.&lt;br /&gt;Add the dry ingredients, stirring just until moistened. Stir in the&lt;br /&gt;carrots and walnuts. Pour the batter into a greased 9 X 5 X 3-inch loaf&lt;br /&gt;pan and bake, in a preheated 350 degree F. oven for 1 hour or until a cake&lt;br /&gt;tester or wooden pick inserted in the center comes out clean. Cool in the&lt;br /&gt;pan on a wire rack for 10 minutes, remove from the pan and finish cooling&lt;br /&gt;on the wire rack.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Cinnamon-Raisin Bread&lt;br /&gt;Categories: Breads, Fruits, Yeast&lt;br /&gt;Servings: 10&lt;br /&gt;5 1/2 c Unbleached or bread flour 2 pk Active dry yeast; or&lt;br /&gt;2 ts Active dry yeast; bulk 1 c Milk&lt;br /&gt;3/4 c Water 1/4 c Sugar&lt;br /&gt;1/4 c Vegetable oil 2 ts Salt&lt;br /&gt;1 Egg; lg 1 c Raisins&lt;br /&gt;1 c Sugar 1 ts Cinnamon; ground,or to taste&lt;br /&gt;2 ts Butter or margarine; melted&lt;br /&gt;Stir 2 cups of flour and the yeast together in a large mixing bowl. Heat&lt;br /&gt;the milk, water, 1/4 cup sugar, oil and salt in a saucepan over very low&lt;br /&gt;heat until very warm, (120-130 degrees F.). Ad the liquid mixture to the&lt;br /&gt;flour-yeast mixture. Beat, with an electric mixer at medium speed, until&lt;br /&gt;Page 24&lt;br /&gt;BREAD500.TXT&lt;br /&gt;smooth, about 3 minutes. Blend in the egg and then stir in the raisins.&lt;br /&gt;Gradually stir in enough of the remaining flour to make a moderately soft&lt;br /&gt;dough, (It will be slightly sticky and light in weight). Turn the dough out&lt;br /&gt;on a lightly floured surface, adding flour if needed as you knead the&lt;br /&gt;dough, and knead until smooth and satiny about 10 minutes. Cover the dough&lt;br /&gt;with the bowl and let rest for 20 minutes. Combine the 1 cup of sugar and&lt;br /&gt;the cinnamon, then set aside. Punch the dough down and divide in half. Roll&lt;br /&gt;out one half, on the floured surface, to a 14 X 7-inch rectangle. Brush&lt;br /&gt;with the melted butter and sprinkle with half of the cinnamon-sugar&lt;br /&gt;mixture. Beginning at the narrow end, roll up tightly like a jelly roll.&lt;br /&gt;Press the edges to seal and fold the ends under. Place in a greased 8 1/2&lt;br /&gt;X 4 1/2 X 2 1/2-inch loaf pan. Repeat for the second half. Brush the tops&lt;br /&gt;of the loaves with the remaining butter. Cover and let rise in a warm&lt;br /&gt;place until doubled, about 45 minutes. Bake in a preheated 375 degree F.&lt;br /&gt;oven for 35 to 40 minutes or until the loaves sound hollow when tapped.&lt;br /&gt;Remove from the pans immediately and cool on wire racks.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Corn Meal Muffins&lt;br /&gt;Categories: Muffins, Breads, Breakfast&lt;br /&gt;Servings: 4&lt;br /&gt;1 c Unbleached all-purpose flour 4 ts Baking powder&lt;br /&gt;2 tb Granuleated sugar 1 ts Salt&lt;br /&gt;1 c Yellow cornmeal 2 Large eggs&lt;br /&gt;1/4 c Vegetable oil&lt;br /&gt;Grease 12 2 1/2-inch muffin cups. Heat oven to 425 degrees F. Sift flour,&lt;br /&gt;baking powder, sugar and salt into medium-sized bowl. Add cornmeal and&lt;br /&gt;stir to mix well. In small bowl, beat eggs with fork. Add milk and oil. Add&lt;br /&gt;all at once to dry ingredients. Stir mixture only until dry ingredients are&lt;br /&gt;mositened. Batter will be lumpy. Drop batter from a tablespoon into the&lt;br /&gt;prepared muffin cups, filling each cup 1/2 to 2/3rds full. Bake 15 to 20&lt;br /&gt;minutes, or until golden brown. Remove and serve hot with butter, bacon&lt;br /&gt;and eggs.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Cranberry Muffins&lt;br /&gt;Categories: Muffins, Breads, Breakfast&lt;br /&gt;Servings: 4&lt;br /&gt;2 1/4 c Unbleached flour, sifted 1/4 c Sugar&lt;br /&gt;3/4 ts Baking soda 1/4 ts Salt&lt;br /&gt;1 Large egg, slightly beaten 3/4 c Butter/sour milk&lt;br /&gt;1/4 c Vegetable oil 1 c Chopped raw cranberries&lt;br /&gt;1/2 c Sugar&lt;br /&gt;Sift together flour, 1/4 cup sugar, baking soda and salt into bowl. Combine&lt;br /&gt;egg, butter/sour milk and oil in small bowl; blend well. Add all at once&lt;br /&gt;to dry ingredients, stirring just enough to moisten. Combine cranberries&lt;br /&gt;and 1/2 cup sugar; stir into batter. Spoon batter into greased 2 1/2-inch&lt;br /&gt;muffin-pan cups, filling 2/3rds full. Bake in 400 degrees F. oven 20&lt;br /&gt;minutes or until golden brow. Serve hot with butter and homemade jelly or&lt;br /&gt;jam.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Date Or Raisin Bran Muffins&lt;br /&gt;Categories: Muffins, Breads, Breakfast&lt;br /&gt;Servings: 4&lt;br /&gt;Page 25&lt;br /&gt;BREAD500.TXT&lt;br /&gt;1 c Wheat/oat bran cereal 3/4 c Milk&lt;br /&gt;1 c Unbleached all-purpose flour 2 1/2 ts Baking powder&lt;br /&gt;1/2 ts Salt 1/4 c Granulated sugar&lt;br /&gt;1/2 c Seedless raisins * 1/2 c Chopped walnuts&lt;br /&gt;1 Large egg 1/4 c Vegetable oil&lt;br /&gt;* Finely chopped pitted dates may be substituted to get Date Muffins.&lt;br /&gt;~--------------------------------------------------------------------- ~---&lt;br /&gt;Mix cereal and milk. Let stand a few minutes until most of the milk is&lt;br /&gt;absorbed. Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F.&lt;br /&gt;Sift flour, baking powder, salt and sugar into a medium-sized bowl. Stir to&lt;br /&gt;mix well. Add dates/raisins and nuts; toss to mix. Add egg and oil to&lt;br /&gt;soaked cereal and beat well with a fork. Pour into flour mixture and stir&lt;br /&gt;only until dry ingredients are moistened. Batter will be lumpy. Drop batter&lt;br /&gt;into prepared pans, filling each cup half to two-thirds full. Bake about 30&lt;br /&gt;minutes, or until browned. Remove from pan and serve hot with butter and&lt;br /&gt;jelly or preserves.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Dillbrot (Dill Bread)&lt;br /&gt;Categories: Breads, Cheese/eggs, Vegetables&lt;br /&gt;Servings: 4&lt;br /&gt;1 pk Yeast; active dry 1 c Cottage cheese; creamed *&lt;br /&gt;2 tb Sugar 1 tb Onion; minced&lt;br /&gt;1 tb Butter; melted 1 Egg; large&lt;br /&gt;1 ts Salt 2 ts Dillseed&lt;br /&gt;2 1/4 c Flour; unbleached or bread&lt;br /&gt;* Creamed Cottage Cheese should be heated to lukewarm.&lt;br /&gt;++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++&lt;br /&gt;Dissolve yeast in warm water. Combine all ingredients in a mixing bowl,&lt;br /&gt;except add the flour a little at a time (it may take up to 2 1/2 cups of&lt;br /&gt;flour). Beat until well mixed and mixture is stiff but not heavy.&lt;br /&gt;(Standard bread dough feeling). Cover and let rise in a warm place until&lt;br /&gt;doubled. Punch down and put dough in a bread pan, or arrange in a round&lt;br /&gt;shape on a greased cookie sheet. Let rise again. Bake for 30 to 45 minutes&lt;br /&gt;at 350 degrees F. While warm, bursh loaf with soft butter, sprinkle well&lt;br /&gt;with salt. Makes 1 loaf.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Dilly Zucchini Ricotta Muffins&lt;br /&gt;Categories: Muffins, Breads, Dinner&lt;br /&gt;Servings: 4&lt;br /&gt;1 1/2 c Unbleached flour 2 tb Sugar&lt;br /&gt;3 ts Baking powder 1/2 ts Salt&lt;br /&gt;3/4 ts Dill weed 1/4 c Milk&lt;br /&gt;1/2 c Margarine/butter, melted 2 Large eggs&lt;br /&gt;2/3 c Ricotta cheese 1/2 c Shredded zucchini&lt;br /&gt;Heat oven to 400 degrees F. Line with paper baking cups or grease, 12&lt;br /&gt;muffin-pan cups. Lightly spoon flour into measuring cup, level off. In&lt;br /&gt;large bowl, combine flour, sugar, baking powder, salt and dill weed, mix&lt;br /&gt;well. In medium bowl combine milk, margarine and eggs. Stir in ricotta&lt;br /&gt;cheese and zucchini, beat well. Add to dry ingredients, stirring just until&lt;br /&gt;moistened (Batter will be stiff). Fill prepared muffin cups 2/3rds full.&lt;br /&gt;Bake at 400 degrees F. for 20 to 25 minutes or until golden brown.&lt;br /&gt;Immediately remove from pan and serve.&lt;br /&gt;-----&lt;br /&gt;Page 26&lt;br /&gt;BREAD500.TXT&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Easy Parker House Rolls&lt;br /&gt;Categories: Breads, Yeast&lt;br /&gt;Servings: 4&lt;br /&gt;1 1/4 c Milk; scalded 3 ts Sugar&lt;br /&gt;2 ts Butter or regular margarine 3/4 ts Salt&lt;br /&gt;2 pk Active dry yeast; or 2 ts Active dry yeast; bulk&lt;br /&gt;1/4 c Lukewarm water; 110 deg. f. 4 1/2 c Unbleached flour&lt;br /&gt;2 ts Butter or margarine; melted&lt;br /&gt;Pour the scalded milk over the sugar, 2 tbls of butter and salt in a mixing&lt;br /&gt;bowl. Cool to lukewarm. Sprinkle the yeast over the lukewarm water and&lt;br /&gt;stir to dissolve. Add 2 cups of flour, and the yeast mixture to the milk&lt;br /&gt;mixture. Beat, with an electric mixer on medium speed, until smooth, about&lt;br /&gt;2 minutes. Gradually add enough of the remaining flour to make a soft&lt;br /&gt;dough, then cover and let rest for 15 minutes. Knead the dough a few times&lt;br /&gt;on a lightly floured surface until it is no longer sticky and roll out to a&lt;br /&gt;1/2-inch thickness. Cut into rounds, using a floured biscuit cutter. Brush&lt;br /&gt;the rounds with the remaining 2 Tbls of melted butter and crease each roll&lt;br /&gt;in the center with the dull edge of a knife. Fold the rolls over on the&lt;br /&gt;crease and press the edges together lightly. Place on greased baking&lt;br /&gt;sheets and cover. Let rise in a warm place until almost doubled, about 30&lt;br /&gt;minutes. Bake in a preheated 400 degree F. oven for 10 minutes or until&lt;br /&gt;golden brown. Remove from the baking sheets and cool on wire racks. NOTE:&lt;br /&gt;These rolls are almost a must at the Holiday dinners coming up shortly.&lt;br /&gt;Restaurants and most older cooks make it a tradition to serve them.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Festive Cranberry Loaf&lt;br /&gt;Categories: Breads, Fruits, Nuts&lt;br /&gt;Servings: 4&lt;br /&gt;2 c Unbleached flour; sifted 1 c Sugar&lt;br /&gt;1 1/2 ts Baking powder 1 ts Salt&lt;br /&gt;1/2 ts Baking soda 1/4 c Shortening&lt;br /&gt;1 Egg; lg, beaten 3/4 c Orange juice; fresh&lt;br /&gt;1 ts Orange rind; grated 1 c Raw cranberries; coarse chop&lt;br /&gt;1/4 c Walnuts; chopped 1 ts Unbleached flour&lt;br /&gt;Sift the 2 cups of flour, sugar, baking powder, salt and baking soda into a&lt;br /&gt;bowl then, using a pastry blender, cut the shortening in until crumbs form.&lt;br /&gt;Combine the egg, orange juice and orange rind and add to the crumb mixture&lt;br /&gt;all at once, stirring until just moistened. Combine the coarsely chopped&lt;br /&gt;cranberries, walnuts and 1 tb of flour and add the mixture to the batter.&lt;br /&gt;Pour into a greased and waxpaper lined loaf pan 8 1/2 X 4 1/2 X 2 1/2-inch&lt;br /&gt;loaf pan. Bake in a preheated 350 degree F. oven for 1 hour or until a&lt;br /&gt;cake tester or wood pick inserted in the center comes out clean. Cool in&lt;br /&gt;the pan for 10 minutes before turning out to cool to room temperature. Wrap&lt;br /&gt;the loaf in aluminum foil and let stand over night for better slicing.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Flour Tortillas&lt;br /&gt;Categories: Mexican, Breads&lt;br /&gt;Servings: 12&lt;br /&gt;4 c All purpose flour 1 1/2 ts Salt&lt;br /&gt;1 1/2 ts Baking powder 4 tb Lard or shortening&lt;br /&gt;1 1/2 c Warm water&lt;br /&gt;Page 27&lt;br /&gt;BREAD500.TXT&lt;br /&gt;Combine dry ingredients in a mixing bowl. Cut in shortening. Make a well in&lt;br /&gt;the center and add water, a small amount at a time, to form a dough. Knead&lt;br /&gt;dough in bowl until smooth and elastic. Cover and wet aside for ten&lt;br /&gt;minutes. Form dough into egg-sized balls and flatter between palms. With&lt;br /&gt;rolling pin, roll each ball into a 6 inch circle, about 1/8 inch thick.&lt;br /&gt;Cook on preheated ungreased skillet over medium high heat, apprx. two min.&lt;br /&gt;per side, until tortilla looks slightly speckled. Cover with a clean towel&lt;br /&gt;to keep warm and soft until served. The tortillas may be cooled and stored&lt;br /&gt;in plastic bags in the freezer for later use.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Golden Raisin Loaves&lt;br /&gt;Categories: Breads, Fruits, Yeast&lt;br /&gt;Servings: 10&lt;br /&gt;2 c Whole wheat flour; stirred 1/4 c Sugar&lt;br /&gt;2 pk Active dry yeast; or 2 ts Active dry yeast; bulk&lt;br /&gt;1 ts Salt 2 ts Cinnamon; ground&lt;br /&gt;3/4 c Water 1/3 c Butter or regular margarine&lt;br /&gt;1/2 c Buttermilk 2 Eggs; lg&lt;br /&gt;1 1/2 c Raisins; golden 2 1/2 c Unbleached flour; sifted&lt;br /&gt;Vegetable oil ------vanilla frosting------&lt;br /&gt;2 c Confectioners' sugar 1/4 ts Vanilla&lt;br /&gt;2 1/2 ts Milk&lt;br /&gt;NOTE: The amount of flour can vary from 2 1/4 to 2 3/4 cups depending on&lt;br /&gt;Stir 1 3/4 cups of the whole wheat flour, sugar, undissolved yeast, salt&lt;br /&gt;and cinnamon together in a large mixing bowl. Heat the water and butter in&lt;br /&gt;a saucepan over low heat to very warm (120-130 degrees F.). Remove from the&lt;br /&gt;heat and stir in the buttermilk. Add to the flour-yeast mixture and beat,&lt;br /&gt;with an electric mixer on medium speed, until smooth, about 2 minutes. Add&lt;br /&gt;the eggs and beat an additional 2 minutes, then stir in the raisins.&lt;br /&gt;Gradually add the remaining 1/4 cup of whole wheat flour and enough white&lt;br /&gt;flour to make a stiff but light dough. (Heaviness indicates too much flour&lt;br /&gt;and the bread will not rise correctly.) Let rest for 5 minutes. Turn the&lt;br /&gt;dough out onto a lightly floured surface and knead until smooth, about 5 to&lt;br /&gt;8 minutes. Cover with the mixing bowl and let rest for 30 minutes. Punch&lt;br /&gt;the dough down and divide in half. Let rest 10 minutes, then roll each&lt;br /&gt;half to a 12 X 7-inch rectangle. Beginning at the 7-inch side, roll up&lt;br /&gt;tightly like a jelly roll and seal the edges. Tuck the ends under to form&lt;br /&gt;rounded edges, (the loaf should be about 7 X 3-inches in size). Place on a&lt;br /&gt;greased baking sheet. Brush with oil and repeat for the second batch of&lt;br /&gt;dough. Cover and let rise in a warm place until almost doubled, about 30&lt;br /&gt;minutes. Bake in a preheated 375 degree F. oven for 25 minutes or until&lt;br /&gt;the loaves sound hollow when tapped. Remove from the baking sheet and cool&lt;br /&gt;on wire racks for 20 minutes. Frost with the vanilla icing if desired.&lt;br /&gt;VANILLA ICING: Combine the sugar, vanilla, and milk in a bowl and beat&lt;br /&gt;until smooth.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Grand Champion Pumpkin Bread&lt;br /&gt;Categories: Breads, Fruits, Vegetables&lt;br /&gt;Servings: 10&lt;br /&gt;3 1/3 c Unbleached flour; sifted 4 ts Pumpkin pie spice&lt;br /&gt;2 ts Baking soda 1 ts Baking powder&lt;br /&gt;1 1/2 ts Salt 2 2/3 c Sugar&lt;br /&gt;2/3 c Cooking oil 4 Eggs; lg&lt;br /&gt;2 c Pumpkin; mashed, canned, 1cn 2/3 c Water&lt;br /&gt;2/3 c Chopped dates&lt;br /&gt;Stir the flour, pumpkin pie spice, baking soda, baking powder, and salt&lt;br /&gt;Page 28&lt;br /&gt;BREAD500.TXT&lt;br /&gt;together in a small bowl and set aside. Beat the sugar and oil together in&lt;br /&gt;a medium mixing bowl, using an electric mixer set on high, until light and&lt;br /&gt;fluffy. Add the eggs, one at a time beating well after each addition, and&lt;br /&gt;then beat in the pumpkin. Add the dry ingredients alternately with the&lt;br /&gt;water to the sugar mixture, beating well after each addition, using a mixer&lt;br /&gt;set on low speed. Stir in the dates and pour the batter into 2 greased 9 X&lt;br /&gt;5 X 3-inch loaf pans. Bake in a preheated 324 degree F. oven for 55 minutes&lt;br /&gt;or until a cake tester or wooden pick inserted in the center comes out&lt;br /&gt;clean. Cool in the pans on wire racks for 10 minutes, then remove from the&lt;br /&gt;pans and continue cooling on the racks.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Instant Potato Lefse&lt;br /&gt;Categories: Breads, Christmas&lt;br /&gt;Servings: 6&lt;br /&gt;1 pk (7 oz) instant potatoes 2 ts Salt&lt;br /&gt;1 tb Butter 1 c Rich milk&lt;br /&gt;1 c Boiling water 1 1/2 c Flour&lt;br /&gt;Place instant potato flakes, salt and butter in mixing bowl. Add boilig&lt;br /&gt;water to milk and add to potato mixture. Mix quickly until thick and&lt;br /&gt;smooth. Add just enough flour to be able to handle dough. Knead lightly.&lt;br /&gt;Form into balls and roll very thin on floured board. Bake on hot electric&lt;br /&gt;lefse grill (any griddle will work), turning to brown both sides.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Justin Wilson's Hush Puppies&lt;br /&gt;Categories: Cajun, Breads&lt;br /&gt;Servings: 48&lt;br /&gt;2 c Cornmeal Ground cayenne pepper&lt;br /&gt;1 c Plain flour 2 Eggs, beaten&lt;br /&gt;1 ts Baking powder 1 c Buttermilk&lt;br /&gt;1 ts Salt 1 c Green onion, finely chopped&lt;br /&gt;1/2 ts Soda 2 tb Bacon drippings, hot&lt;br /&gt;1/2 c Parsley, finely chopped 1/2 ts Garlic powder (to taste)&lt;br /&gt;Deep fat for frying&lt;br /&gt;Combine all dry ingredients. Add eggs, buttermilk, onions, and oil or&lt;br /&gt;bacon drippings. Mix well. Drop in deep hot fat by spoonfuls and brown on&lt;br /&gt;all sides. Now, I said above that this makes 48, I've never counted, so I&lt;br /&gt;don't know for sure. But it sure does make a bunch. The main reason why I&lt;br /&gt;said 48 is because the program, MenuMaster, won't let you past that field&lt;br /&gt;unless you tell it something. Justin Wilson says, "Hush puppy is an old&lt;br /&gt;Southern term that originated after the Civil War. People didn't have&lt;br /&gt;enough for themselves to eat let alone feed their dogs, so when the old&lt;br /&gt;hounds started barking from hunger, they would throw pieces of fried corn&lt;br /&gt;bread to them, yelling, 'Shut up, dog! Hush puppy!"&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Kasespatzle (Spaetzle Cheese Noodles)&lt;br /&gt;Categories: German, Breads, Cheese/eggs&lt;br /&gt;Servings: 4&lt;br /&gt;3 tb Butter or margarine 3 Onions;sliced in small rings&lt;br /&gt;3 oz Emmenthaler cheese; grated 1 ts Dry mustard&lt;br /&gt;2 c Spaetzle noodles 2 tb Chives; chopped&lt;br /&gt;Page 29&lt;br /&gt;BREAD500.TXT&lt;br /&gt;Heat butter in frypan, add onions, and brown lightly. Toss cheese with dry&lt;br /&gt;mustard. Add cooked noodles to cooked onions and cheese; mix well. Place&lt;br /&gt;mixture in an ovenproof casserole. Bake at 300 degrees F. for 20 to 30&lt;br /&gt;minutes or until hot and bubbly. Sprinkle top with chopped chives before&lt;br /&gt;serving.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Lefse&lt;br /&gt;Categories: Breads, Christmas&lt;br /&gt;Servings: 6&lt;br /&gt;2 c Milk, scalded 1/2 c Lard&lt;br /&gt;1 tb Salt 4 c Flour&lt;br /&gt;Add lard, salt and 2 cups flour to scalded milk and mix well over low heat.&lt;br /&gt;Remove from fire. Sift 2 cups of flour on board, add warm dough and work&lt;br /&gt;in flour. Knead well and cool. This dough can be rolled immediately or&lt;br /&gt;kept in a cool place for a couple of days. May be stored in a plastic bag.&lt;br /&gt;Make a small patty, about hamburger size, with even sealed edges as you&lt;br /&gt;would for pastry. Flour board lightly and with a Scandinavian rolling pin&lt;br /&gt;roll patty in all directions, keeping the dough round. Roll lightly,&lt;br /&gt;stretching dough until it is almost as large as the lefse baker. Use&lt;br /&gt;pointed stick to handle dough when it is transferred from the board to the&lt;br /&gt;baker. Brown lightly, prick air bubbles, turn and brown other side. It may&lt;br /&gt;be necessary to change heat control from high to low. This is a soft bread.&lt;br /&gt;Serve with butter, or butter and sugar. (Note: I don't have either a&lt;br /&gt;Scandinavian rolling pin or a lefse baker, so I use a regular rolling pin&lt;br /&gt;and a griddle. This is like a Swedish tortilla! We usually spread butter&lt;br /&gt;and sprinkled sugar over the lefse then rolled them up and DEVOURED them!)&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Melt-In-Your-Mouth Rolls&lt;br /&gt;Categories: Breads, Yeast&lt;br /&gt;Servings: 6&lt;br /&gt;2 c Milk 1/4 c Shortening&lt;br /&gt;1/4 c Sugar 2 ts Salt&lt;br /&gt;2 pk Active dry yeast; or 2 ts Active dry yeast; bulk&lt;br /&gt;1/4 c Luke-warm water; (110 deg.f) 7 c Unbleached flour; sifted&lt;br /&gt;2 Eggs; lg&lt;br /&gt;Scald the milk in a saucepan. Pour over the shortening, sugar and salt in&lt;br /&gt;a large mixing bowl. Cool to lukewarm. Sprinkle the yeast over the&lt;br /&gt;lukewarm water and stir to dissolve. Add the yeast mixture, 3 cups of the&lt;br /&gt;flour, and eggs to the milk mixture. Beat, using an electric mixer set on&lt;br /&gt;medium speed, for about 2 minutes. Gradually stir in enough of the&lt;br /&gt;remaining flour to make a soft dough. Turn the dough out on a lightly&lt;br /&gt;floured surface and knead until smooth and satiny, about 8 to 10 minutes.&lt;br /&gt;Place the dough in a greased bowl, turning once to grease the top and&lt;br /&gt;cover. Let rise in a warm place until double, about 1 hour. Punch the&lt;br /&gt;dough down and divide the dough into thirds, then let the dough rest for 10&lt;br /&gt;minutes. Divide each third into 12 pieces and shape each piece into a&lt;br /&gt;ball. Place 12 balls, equally spaced, in a greased 9-inch round cake pan.&lt;br /&gt;Repeat for the remaining two thirds. Cover and let rise until doubled, 45&lt;br /&gt;to 60 minutes. Bake in a preheated 400 degree F. oven for 12 to 15 minutes&lt;br /&gt;or until golden brown. Remove from the pans and cool on wire racks.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Mexicali Spoon Bread Casserole&lt;br /&gt;Page 30&lt;br /&gt;BREAD500.TXT&lt;br /&gt;Categories: Breads, Cheese, Hamburger&lt;br /&gt;Servings: 8&lt;br /&gt;--------meat mixture-------- 1 1/2 lb Lean ground beef&lt;br /&gt;1 c Onion; chopped, 1 lg 1/4 c Green bell pepper; chopped&lt;br /&gt;1 Clove garlic; minced 15 oz Tomato sauce; 1 cn&lt;br /&gt;12 oz Whole kernel corn; 1 cn 1 1/2 ts Salt&lt;br /&gt;Chili powder; to taste 1/8 ts Pepper&lt;br /&gt;1/2 c Ripe olives; sliced ------cornmeal topping------&lt;br /&gt;1 1/2 c Milk 1/2 c Yellow cornmeal&lt;br /&gt;1/2 ts Salt 3/4 c Cheddar cheese; shredded&lt;br /&gt;2 Eggs; lg, beaten&lt;br /&gt;Heat the oven to 375 degrees F. Cook and stir the meat, onion, green&lt;br /&gt;pepper and garlic in a large skillet until the onion is tender and the meat&lt;br /&gt;is browned. Drain off the excess fat. Stir in the tomato sauce, UNDRAINED&lt;br /&gt;corn, 1 1/2 ts salt, the chili powder, pepper and olives. Heat to boiling&lt;br /&gt;then reduce the heat and simmer, uncovered, while preparing the cornmeal&lt;br /&gt;topping. Mix the milk, cornmeal and 1/2 ts salt in a saucepan. Cook and&lt;br /&gt;stir over medium heat just until the mixture boils. Remove from the heat&lt;br /&gt;and stir in the cheese and eggs. Turn the hot meat mixture into an&lt;br /&gt;ungreased 2 1/2 to 3-quart casserole. Immediately pour the topping onto the&lt;br /&gt;meat mixture. Bake, uncovered, until a knife inserted in the topping comes&lt;br /&gt;out clean, about 40 minutes. Serve hot.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Mexican Cornbread&lt;br /&gt;Categories: Meats, Breads&lt;br /&gt;Servings: 4&lt;br /&gt;1 lb Ground meat Salt &amp;amp; pepper to taste&lt;br /&gt;1 c Chopped onion 1/2 lb Grated american cheese&lt;br /&gt;3 Jalapeno peppers finely chop 1 c Cornmeal&lt;br /&gt;3 Large eggs 1/2 ts Soda&lt;br /&gt;3 tb Bacon drippings 1 c Sweet milk&lt;br /&gt;1 ts Salt&lt;br /&gt;Make batter by mixing together the cornmeal, eggs, soda, drippings, milk,&lt;br /&gt;and salt. Mix well. Brown meat and drain off grease. Grease a 9 x 13-inch&lt;br /&gt;baking pan. Add 1/2 batter then sprinkle on the meat, onions, peppers, and&lt;br /&gt;last add cheese. Cover with remaining batter. Cook at 350 degrees F. for&lt;br /&gt;about 45 minutes. Serve hot.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Molasses Refrigerator Muffins&lt;br /&gt;Categories: Muffins, Breads, Brunch&lt;br /&gt;Servings: 12&lt;br /&gt;4 c Unbleached flour, sifted 2 ts Baking soda&lt;br /&gt;1 ts Salt 1 ts Ground cinnamon&lt;br /&gt;1 ts Ground ginger 1/4 ts Ground cloves&lt;br /&gt;1/4 ts Ground allspice 1/4 ts Ground nutmeg&lt;br /&gt;1 1/3 c Vegetable shortening 1 c Sugar&lt;br /&gt;4 Large eggs, slightly beaten 1 c Molasses&lt;br /&gt;1 c Butter/sour milk 1 c Raisins&lt;br /&gt;Sift together flour, baking soda, salt, cinnamon, ginger, cloves, allspice&lt;br /&gt;and nutmeg; set aside. Cream together shortening and sugar in mixing bowl&lt;br /&gt;until light anf fluffy, using electric mixer at medium speed. Add eggs beat&lt;br /&gt;well. Blend in molasses and butter/sour milk. Add dry ingredients all at&lt;br /&gt;once, stirring just enough to moisten. Stir in raisins. Spoon into&lt;br /&gt;greased 3-inch muffin-pan cups, filling 1/2 full. Bake in 350 degree oven&lt;br /&gt;Page 31&lt;br /&gt;BREAD500.TXT&lt;br /&gt;20 minutes or until golden brown. Serve hot with butter and jam. NOTE:&lt;br /&gt;Batter can be stored in refrigerator in covered container for up to 3&lt;br /&gt;weeks.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Muffins Basic And Variations&lt;br /&gt;Categories: Muffins, Breads, Breakfast&lt;br /&gt;Servings: 4&lt;br /&gt;2 c Unbleached all-purpose flour 1 tb Baking powder&lt;br /&gt;2 tb Granulated sugar 1 ts Salt&lt;br /&gt;1 Large egg 1 c Milk&lt;br /&gt;1/2 c Vegetable oil&lt;br /&gt;Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F. Sift Flour,&lt;br /&gt;baking powder, sugar and salt into a medium-sized bowl. Stir to mix well.&lt;br /&gt;In a small bowl, beat egg with a fork. Add milk and oil. Add all at once&lt;br /&gt;to dry ingredients.&lt;br /&gt;Stir mixture only until dry ingredients are moistened. Batter will be&lt;br /&gt;lumpy.&lt;br /&gt;Drop batter from a tablespoon into prepared muffins pans, filling each&lt;br /&gt;cup half to two-thirds full. Bake 15 to 20 minutes, or until golden brown.&lt;br /&gt;Remove from pan and serve hot with butter, jam or marmalade. VARIATIONS:&lt;br /&gt;GINGER MUFFINS: Add 1/2 Cup finely diced candied ginger to flour mixture&lt;br /&gt;before adding liquid. BANANA PECAN MUFFINS: Prepare muffin batter but use&lt;br /&gt;only 1/2 cup milk. Add 1/2 cup chopped pecans and 1/4 t ground nutmeg to&lt;br /&gt;sifted flour. Add 1 cup mashed, peeled banana with the egg, milk and oil.&lt;br /&gt;BLUEBERRY MUFFINS: Toss 1 cup washed and well-drained fresh or frozen&lt;br /&gt;blueberries with sifted flour mixture before adding liquid. ORANGE MUFFINS:&lt;br /&gt;Cut 2 peeled navel oranges into sections. When batter is in the cups,&lt;br /&gt;place an orange section on top of each and sprinkle lightly with granulated&lt;br /&gt;sugar. CHEESE MUFFINS: Fold 1/2 cup grated sharp yellow cheese into muffin&lt;br /&gt;mix with the last few strokes on batter. Serve hot with scrambled eggs and&lt;br /&gt;bacon for a special breakfast. SURPRISE MUFFINS: Fill muffin cups 1/3rd&lt;br /&gt;full of batter. Drop 1/2 t of your favorite jelly in center of batter. Add&lt;br /&gt;batter to fill cup 2/3rds full. Kids just love these as you will. COCONUT&lt;br /&gt;MUFFINS: Add 1 c Shredded coconut with the last few strokes of mixing. For&lt;br /&gt;a snack have coconut muffins, butter and milk. CHIVE MUFFINS: Fold 1/4 cup&lt;br /&gt;chives into the batter during the last few strokes and serve at dinner.&lt;br /&gt;Great with a steak and salad.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Oatmeal Muffins&lt;br /&gt;Categories: Breakfast, Breads, Muffins&lt;br /&gt;Servings: 5&lt;br /&gt;1 c Quick-cooking oats 1 c Butter/sour milk&lt;br /&gt;1 c Unbleached flour, sifted 1 ts Baking powder&lt;br /&gt;1/2 ts Baking soda 1 ts Salt&lt;br /&gt;1/3 c Butter or regular margarine 1/2 c Brown sugar, packed&lt;br /&gt;1 Large egg&lt;br /&gt;Combine oats and butter/sour milk in small bowl. Mix well and let stand 1&lt;br /&gt;hour. Sift together flour, baking powder, baking soda and salt; set aside.&lt;br /&gt;Cream together butter and brown sugar in mixing bowl, using electric mixer&lt;br /&gt;at medium speed. Add egg; beat until light and fluffy. Add dry ingredients&lt;br /&gt;alterantely with oat mixture to creamed mixture, blending well after each&lt;br /&gt;addition. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling&lt;br /&gt;2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown.&lt;br /&gt;Serve hot with homemade jam or preserves.&lt;br /&gt;-----&lt;br /&gt;Page 32&lt;br /&gt;BREAD500.TXT&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Onion-Cheddar Bread&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 4&lt;br /&gt;2 1/2 c Unbleached all-purpose flour 1 c Whole wheat flour&lt;br /&gt;1 pk Active dry yeast 1/3 c Warm water (110-115 degrees)&lt;br /&gt;1/2 c Orange juice 1/2 c Water&lt;br /&gt;2 tb Butter or margarine * 1 Env. onion soup mix&lt;br /&gt;1 tb Sugar 1 ts Salt&lt;br /&gt;5 oz Shredded cheddar cheese Melted butter or margarine&lt;br /&gt;* Butter or margarine should be cut into small pieces.&lt;br /&gt;~---------------------------------------------------------------------&lt;br /&gt;~---- In medium bowl, combine flours and set aside. In large bowl, dissolve&lt;br /&gt;yeast in warm water. Add orange juice, water, butter, onion recipe soup&lt;br /&gt;mix, sugar, salt, and 2 cups flour mixture. Mix until smooth. Stir in&lt;br /&gt;enough of the remaining flour mixture until soft dough is formed and it&lt;br /&gt;pulls away from the sides of the bowl. Turn dough onto lightly floured&lt;br /&gt;board, then knead until smooth and elastic, about 10 minutes. Cover and let&lt;br /&gt;rise in warm place until doubled, about 1 hour. (Dough is ready if&lt;br /&gt;indentation remains when touched) Preheat oven to 375 degrees F. Punch down&lt;br /&gt;dough, then turn onto lightly floured board. Press into 10 x 8-inch&lt;br /&gt;rectangle; top with 1 cup cheese. roll, starting at 8-inch side, jelly-roll&lt;br /&gt;style; pinch ends to seal. Place in 9 x 5 x 3-inch loaf pan, seam side&lt;br /&gt;down. Brush with melted butter, then top with remaining cheese. Bake 45&lt;br /&gt;minutes or until bread sound hollow when tapped. Remove to wire rack and&lt;br /&gt;cool completely before slicing. Makes 1 loaf.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Parmesan Herb Muffins&lt;br /&gt;Categories: Muffins, Breads, Dinner&lt;br /&gt;Servings: 4&lt;br /&gt;2 c Unbleached flour 1 tb Sugar&lt;br /&gt;1 1/2 ts Baking powder 1/2 ts Baking soda&lt;br /&gt;1/2 ts Sage leaves, crumbled 1/2 c Chopped fresh parsley&lt;br /&gt;1/4 c Grated parmesan cheese 1 1/4 c Butter/sour milk&lt;br /&gt;1/4 c Butter/margarine, melted 1 Large egg&lt;br /&gt;Heat oven to 400 degrees F. Grease bottoms of 12 muffin-pan cups or line&lt;br /&gt;with paper baking cups. Lightly spoon flour into measuring cup; level off.&lt;br /&gt;In large bowl, combine flour sugar, baking powder, baking soda, sage,&lt;br /&gt;parsley and cheese, blend well. Add butter/sour milk, margarine and egg;&lt;br /&gt;stir just until dry ingredients are moistened. Fill prepared muffin cups&lt;br /&gt;2/3rds full. Bake at 400 degrees F. for 15 to 20 minutes or until toothpick&lt;br /&gt;inserted in center coumes out clean. Serve hot. MICROWAVE DIRECTIONS:&lt;br /&gt;Prepare muffin batter as directed above. Using 6 cup microwave-safe muffin&lt;br /&gt;pan, line each with 2 paper baking cups to absorb moisture during baking.&lt;br /&gt;Fill cups 1/2 full. Sprinkle top of each muffin with cornflake crumbs.&lt;br /&gt;Microwave 6 muffins on HIGH for 2 1/2 to 3 minutes or until toothpick&lt;br /&gt;inserted in center comes out clean, rotating pan 1/2 turn halfway through&lt;br /&gt;baking. Remove muffins from pan and immediatedly discard outer baking&lt;br /&gt;cups. Cool 1 minute on wire rack before serving. Repeat with remaining&lt;br /&gt;batter.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Pecan Cinnamon Muffins&lt;br /&gt;Categories: Muffins, Breads, Breakfast&lt;br /&gt;Servings: 4&lt;br /&gt;Page 33&lt;br /&gt;BREAD500.TXT&lt;br /&gt;1 1/2 c Unbleached flour, sifted 1/4 c Sugar&lt;br /&gt;1/4 c Brown sugar, packed 2 ts Baking powder&lt;br /&gt;1/2 ts Salt 1/2 ts Ground cinnamon&lt;br /&gt;1 Large egg, slightly beaten 1/2 c Vegetable oil&lt;br /&gt;1/2 c Milk 1/2 c Chopped pecans&lt;br /&gt;Sift together flour, sugar, brown sugar, baking powder, salt and cinnamon&lt;br /&gt;into mixing bowl. Combine egg, oil and mil in small bowl; blend well. Add&lt;br /&gt;all at once to dry ingredients, stirring just enough to moisten. Stir in&lt;br /&gt;pecans. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling each&lt;br /&gt;2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown.&lt;br /&gt;Serve hot with butter and homemade jelly or jam. Serving Hint: Match the&lt;br /&gt;mood of your mealtime by using a variety of pretty napkins to line a muffin&lt;br /&gt;basket. For a picnic, choose a red and white checked napkin; for special&lt;br /&gt;dinners, use your finest linen napkins; and for Christmas, of course, a&lt;br /&gt;bright red napkin.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Pumpkin Bread&lt;br /&gt;Categories: Breads, Fruits, Nuts&lt;br /&gt;Servings: 4&lt;br /&gt;3 1/2 c Unbleached flour; sifted 1 1/2 c Light brown sugar; packed&lt;br /&gt;1 1/2 c Sugar; granulated 2 ts Baking soda&lt;br /&gt;1 1/2 ts Salt 1 ts Cinnamon; ground&lt;br /&gt;1/2 ts Nutmeg; ground 4 Eggs; lg&lt;br /&gt;1 c Salad oil 2/3 c Water&lt;br /&gt;2 c Pumpkin; mashed, canned 1 c Raisins&lt;br /&gt;1 c Walnuts; chopped&lt;br /&gt;Preheat the oven to 375 degrees F, and grease 3 medium (8 1/2 X 4 1/2) loaf&lt;br /&gt;pans, sprinkling a little brown sugar in each. Combine all the dry&lt;br /&gt;ingredients in a large bowl and fashion a well in the center. Break in the&lt;br /&gt;4 eggs and add the salad oil, water and pumpkin. Beat thoroughly until&lt;br /&gt;well mixed, then add the raisins and nuts. Pour into the prepared pans.&lt;br /&gt;Bake 1 hour and 15 minutes or until a cake tester or wooden pick inserted&lt;br /&gt;in the center comes out clean. Cool for 5 minutes in the pans before&lt;br /&gt;turning onto wire racks to cool. NOTE: This bread can be wrapped in&lt;br /&gt;aluminum foil and frozen very satisfactorily.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Pumpkin Muffins&lt;br /&gt;Categories: Dinner, Breakfast, Breads&lt;br /&gt;Servings: 4&lt;br /&gt;1 c Unbleached flour, sifted 2 ts Baking powder&lt;br /&gt;1/4 ts Salt 1/4 ts Ground cinnamon&lt;br /&gt;1/4 c Vegetable shortening 2/3 c Sugar&lt;br /&gt;1 Large egg 1/2 c Canned, mashed pumpkin&lt;br /&gt;2 tb Milk&lt;br /&gt;Sift together flour, baking powder, salt and cinnamon; set aside. Cream&lt;br /&gt;together shortening and sugar in mixing bowl until ight and fluffy, using&lt;br /&gt;electric mixer at medium speed. Beat in egg. Combine pumpkin and milk in&lt;br /&gt;small bowl. Add dry ingredients alternately with pumpkin mixture to&lt;br /&gt;creamed mixture, stirring well after each addition. Spoon pagger into&lt;br /&gt;paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 350&lt;br /&gt;degree F. oven 20 minutes or until golden brown. Serve hot with butter and&lt;br /&gt;homemade jam.&lt;br /&gt;-----&lt;br /&gt;Page 34&lt;br /&gt;BREAD500.TXT&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Pumpkin Oat Muffins&lt;br /&gt;Categories: Breakfast, Breads, Muffins&lt;br /&gt;Servings: 12&lt;br /&gt;1 c Unbleached flour, sifted 2 ts Baking powder&lt;br /&gt;1 ts Pumpkin pie spice 1/4 ts Baking soda&lt;br /&gt;1/2 ts Salt 3/4 c Canned, mashed, pumpkin&lt;br /&gt;1/2 c Brown sugar, packed 1 Large egg, slightly beaten&lt;br /&gt;1/4 c Milk 1/4 c Vegetable oil&lt;br /&gt;1 c Quick-cooking oats 1/2 c Raisins&lt;br /&gt;Crumb topping&lt;br /&gt;Sift together flour, baking powder, pumpkin pie spice, baking soda and&lt;br /&gt;salt; set aside. Combint pumpkin, brown sugar, egg, milk, oil, oats and&lt;br /&gt;raisins in bowl; blend well. Add dry ingredients all at once, stirring just&lt;br /&gt;enough to moisten. Spoon batter into grease 3-inch muffin-pan cups,&lt;br /&gt;filling 2/3rds full. Sprinkle with crumb topping. Bake in 400 degree F.&lt;br /&gt;oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly&lt;br /&gt;or jam. CRUMB TOPPING: Combine 1/2 c brown sugar (packed), 1 T unbleached&lt;br /&gt;flour, 1/4 t pumpkin pie spice and 2 T butter or regular margarine in bowl.&lt;br /&gt;Mix until crumbly.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Quick Sticky Buns&lt;br /&gt;Categories: Breads, Yeast&lt;br /&gt;Servings: 24&lt;br /&gt;------------buns------------ 1 1/4 c Milk&lt;br /&gt;1/4 c Butter 3 1/4 c Flour&lt;br /&gt;1/4 c Sugar 1 ts Salt&lt;br /&gt;2 pk Yeast 1 Egg&lt;br /&gt;----------topping----------- 1 c Brown sugar&lt;br /&gt;1 1/2 ts Cinnamon 3/4 c Butter&lt;br /&gt;2 tb Corn syrup 1 c Walnuts&lt;br /&gt;Heat milk and butter to 120 to 130 degrees. Mix together 2 cups flour,&lt;br /&gt;sugar, salt, yeast and egg. Add liquid and beat medium four minutes. Stir&lt;br /&gt;in rest of flour. Cover and rise until double (30 to 45 minutes).&lt;br /&gt;Generously grease 24 muffin cups. Chop nuts. Heat all topping ingredients&lt;br /&gt;on low until ingredients are melted and combined. Divide topping between&lt;br /&gt;muffin cups. Stir down batter. Drop into muffin cups. Cover and rise&lt;br /&gt;until double (20 to 30 minutes). Preheat oven to 375 degrees. Place tins&lt;br /&gt;on cookie sheet and bake 12 to 15 minutes until golden brown. Cool three&lt;br /&gt;minutes then invert on waxed paper.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Roggenbrot (Rye Bread)&lt;br /&gt;Categories: German, Breads&lt;br /&gt;Servings: 12&lt;br /&gt;2 pk Yeast; active dry 1 1/2 c Milk; lukewarm&lt;br /&gt;2 tb Sugar 1 ts Salt&lt;br /&gt;1/2 c Molasses 2 tb Butter&lt;br /&gt;3 1/4 c Rye flour; unsifted 2 1/2 c Bread flour; unsifted&lt;br /&gt;Dissolve yeast in warm water. In a large bowl combine milk, sugar, and&lt;br /&gt;salt. Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of&lt;br /&gt;rye flour. Use a wooden spoon to mix in the remaining rye flour. Add white&lt;br /&gt;flour by stirring until the dough is stiff enough to knead. Knead 5 to 10&lt;br /&gt;Page 35&lt;br /&gt;BREAD500.TXT&lt;br /&gt;minutes, adding flour as needed. If the dough sticks to your hands or the&lt;br /&gt;board add more flour. Cover dough and let rise 1 1 1/2 hours or until&lt;br /&gt;double. Punch down dough and divide to form 2 round loaves. Let loaves&lt;br /&gt;rise on a greased baking sheet until double, about 1 1/2 hours. Preheat&lt;br /&gt;oven to 375 degrees F. Bake for 30 to 35 minutes. Makes 2 round loaves.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Sopaipillas&lt;br /&gt;Categories: Mexican, Breads&lt;br /&gt;Servings: 12&lt;br /&gt;4 c Flour 1 tb Baking powder&lt;br /&gt;2 ts Sugar 1 1/2 ts Salt&lt;br /&gt;1/4 c Shortening or lard 1 1/4 c Water or more if needed&lt;br /&gt;Sift dry ingredients together. Cut in shortening until crumbly. Add water&lt;br /&gt;and mix until holds together. Knead 10-15 times until dough forms a smooth&lt;br /&gt;ball. Cover and let set for 20 minutes. Divide dough into two parts. Roll&lt;br /&gt;dough to 1/8" thickness on lightly floured board. Cut into 3" squares or&lt;br /&gt;triangles. Do not allow to dry; cover those waiting to fried. When ready to&lt;br /&gt;fry, turn upside down so that surface on bottom while resting is on top&lt;br /&gt;when frying. Fry in 3" hot oil until golden brown, turning once. Add only a&lt;br /&gt;few at a time to maintain proper temperature. Drain on paper towels.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Sopaipillas 2&lt;br /&gt;Categories: Mexican, Breads&lt;br /&gt;Servings: 12&lt;br /&gt;1 pk Active dry yeast 1/4 c Warm water (110)&lt;br /&gt;1 1/2 c Milk 3 tb Lard or shortening&lt;br /&gt;1 1/2 ts Salt 2 tb Sugar&lt;br /&gt;4 c All purpose flour 1 c Whole wheat flour&lt;br /&gt;1 Oil&lt;br /&gt;In a large mixing bowl, dissolve yeast in warm water. In another bowl&lt;br /&gt;combine milk, lard, salt and sugar. Heat to 110 degrees and add to&lt;br /&gt;dissolved yeast. Beat in 3 cups of the all purpose flour and all of the&lt;br /&gt;whole wheat flour. Add abut 1/2 c all purpose flour and mix until a stiff&lt;br /&gt;sticky dough forms. Place dough on a floured board and knead, adding more&lt;br /&gt;flour as needed, until dough is smooth and nonsticky. Place doug in a&lt;br /&gt;greased bowl turning over to grease top. Cover and let stand at room temp.&lt;br /&gt;1 hour. Punch dough down. The dough may be coverec and chilled as long as&lt;br /&gt;overnight. Knead dough on alightly floured board to expel air. Roll dough&lt;br /&gt;out, a portion at a time, to slightly less than 1/8" thick. Cut in 2"X 5"&lt;br /&gt;rectangles or 3" squares for appetizers. Place on lightly floured pans and&lt;br /&gt;lightly cover. If you work quickly you can let cut sopaipillas stay at room&lt;br /&gt;temp up to 5 min; otherwise, refrigerate them until all are ready to fry.&lt;br /&gt;In a deep wide frying pan or kettle heat 1 1/2 - 2 inches oil to 350 on a&lt;br /&gt;deep fat frying thermometer. Fry 2 or 3 at a time. When the bread begins to&lt;br /&gt;puff, gently push the bread into the hot oil several times to help it puff&lt;br /&gt;more evenly. Turn several times and cook just until pale gold on both&lt;br /&gt;sides, 1-2 minutes total. Drain on paper towels. Serve immediately or place&lt;br /&gt;in a warm oven until all are fried. Or if made ahead, cool, cover and chill&lt;br /&gt;or freeze. To reheat, bake uncovered in a 300 oven, turnig once, just until&lt;br /&gt;warm, 5-8 min. Do not overheat or they will become hard.Makes 2 dozen large&lt;br /&gt;sopaipillas or about 4 dozen small ones.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Page 36&lt;br /&gt;BREAD500.TXT&lt;br /&gt;Title: Souper Baked Sandwich&lt;br /&gt;Categories: Breads, Cheese, Hamburger&lt;br /&gt;Servings: 6&lt;br /&gt;1 1/2 lb Lean ground beef 1/4 c Onion; chopped, 1 sm&lt;br /&gt;1/2 ts Salt 1/2 c Celery; chopped&lt;br /&gt;4 c Herb stuffing cubes; not mix 1 1/2 c Milk&lt;br /&gt;2 Eggs; lg 10 3/4 oz Cream of mushroom soup; 1 cn&lt;br /&gt;1 ts Mustard; dry 1 c Cheddar cheese; shredded,4oz&lt;br /&gt;Heat the oven to 350 degrees F. Cook and stir the meat, onion and celery&lt;br /&gt;in a large skillet until the meat is brown. Drain off the excess fat. Stir&lt;br /&gt;in the salt. Arrange the stuffing cubes in a greased baking pan, 9 X 9 X 2&lt;br /&gt;or 11 3/4 X 7 1/2 X 1 3/4-inches and top with the meat mixture. Beat the&lt;br /&gt;milk, eggs, soup, and mustard together and pour over the meat. Then&lt;br /&gt;sprinkle with the cheese and bake uncovered until a knife inserted in the&lt;br /&gt;center comes out clean, about 30 to 40 minutes. Cool for 5 minutes and then&lt;br /&gt;cut into squares and serve.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Sourdough Banana Bread&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 12&lt;br /&gt;1/2 c Shortening 1 c Sugar&lt;br /&gt;1 Large egg 1 c Mashed bananas&lt;br /&gt;1 c Active sourdough starter 2 c Unbleached flour&lt;br /&gt;1 ts Salt 1 ts Baking powder&lt;br /&gt;1/2 ts Baking soda 3/4 c Chopped walnuts&lt;br /&gt;1 ts Vanilla or 1 ts Grated orange peel&lt;br /&gt;Cream together the shortening and sugar, add egg and mix until blended.&lt;br /&gt;Stir in bananas and sourdough starter. Add orange peel or vanilla. Stir&lt;br /&gt;flour and measure again with salt, baking powder and soda. Add flour&lt;br /&gt;mixture and walnuts to the first mixture, stirring until just blended. Pour&lt;br /&gt;into greased 9 x 5-inch loaf pan. Bake in 350 degree oven for 1 hour or&lt;br /&gt;until toothpick comes out clean. Cool to cold before slicing.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Sourdough Cornbread&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 4&lt;br /&gt;1/2 c Active sourdough starter 2 tb Margarine, melted&lt;br /&gt;1/2 c Cornmeal 1 ts Salt&lt;br /&gt;1 tb Sugar 1/2 c Sour cream or yogurt&lt;br /&gt;2 Large eggs, stirred 1 c Unbleached flour&lt;br /&gt;1/2 ts Cream of tartar 1/2 ts Baking powder&lt;br /&gt;Mix ingredients in the above order, stirring only enough to blend the&lt;br /&gt;mixture. Pour into a buttered pan. Bake in a 375 to 400 degree oven for&lt;br /&gt;about 15 minutes.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Sourdough Honey Whole Wheat Bread&lt;br /&gt;Categories: Sourdough, Breads&lt;br /&gt;Servings: 4&lt;br /&gt;1 pk Active dry yeast 1 c Warm water&lt;br /&gt;Page 37&lt;br /&gt;BREAD500.TXT&lt;br /&gt;1 ts Salt 2/3 c Sourdough starter&lt;br /&gt;1/2 c Honey 1 1/2 tb Shortening&lt;br /&gt;4 c Whole wheat flour&lt;br /&gt;Dissolve yeast in 1 cup warm water. Mix yeast, starter, honey, salt and&lt;br /&gt;shortening with 3 cups flour. Add more flour as needed to make a stiff&lt;br /&gt;dough. Knead 150 strokes on a floured surface and place in a greased bowl.&lt;br /&gt;Cover and let rise 1 to 1 1/2 hours until doubled in size. Punch down, let&lt;br /&gt;double again. Punch down and roll into tight loaf. Grease and place in&lt;br /&gt;bread pan. Let double in pan and bake at 400 degrees F. for 35 to 40&lt;br /&gt;minutes or until very dark golden brown, and it sounds hollow when thumped.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Sourdough Pancakes #1&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 4&lt;br /&gt;1/2 c Active starter 1/2 c Pancake mix&lt;br /&gt;1 Large egg 1 tb Cooking oil&lt;br /&gt;1/2 c Milk 1/2 ts Soda&lt;br /&gt;Mix all ingredients well. Be careful not to over mix. Small lumps are ok.&lt;br /&gt;Lightly grease a hot cast iron griddle. Drop onto griddle with a large&lt;br /&gt;spoon while the batter is still rising.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Sourdough Pancakes #2&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 4&lt;br /&gt;1 c Active starter 1 Large egg&lt;br /&gt;2 tb Cooking oil 1/4 c Instant or evaporate milk&lt;br /&gt;1 ts Salt 1 ts Baking soda&lt;br /&gt;2 tb Sugar&lt;br /&gt;Mix ingredients together and let the mixture bubble and foam a minute or&lt;br /&gt;two, then drop on hot griddle in large spoonfuls.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Sourdough Pancakes #3&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 6&lt;br /&gt;2 c Active starter 2 c Unbleached flour&lt;br /&gt;1 ts Baking soda 2 Large eggs, well beaten&lt;br /&gt;1 tb Sugar 1 ts Salt&lt;br /&gt;Bacon fat (2; 3 t)&lt;br /&gt;Mix well and cook on hot griddle. Note: This is good recipe for camping.&lt;br /&gt;Instead of fresh eggs, you can use 1 T Powdered eggs.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Sourdough Pizza Shells&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 4&lt;br /&gt;Page 38&lt;br /&gt;BREAD500.TXT&lt;br /&gt;1 c Sourdough starter 1 tb Shortening, melted&lt;br /&gt;1 ts Salt 1 c Flour&lt;br /&gt;Mix ingredients, working in the flour until you have a soft dough. Roll out&lt;br /&gt;into a flat shape. Dash oil over a dough sheet and place dough on it. Bake&lt;br /&gt;about 5 minutes. It doesn't take long, so watch carefully. Have pizza&lt;br /&gt;sauce and topping ready and make pizza as usual. Then bake as usual.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Sourdough Pumpernickle&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 10&lt;br /&gt;1 1/2 c Active sourdough starter 2 tb Caraway seeds, chopped&lt;br /&gt;2 c Unsifted rye flour 1/2 c Boiling black coffee&lt;br /&gt;1/2 c Molasses 1/4 c Dry skim milk&lt;br /&gt;2 ts Salt 3 tb Melted shortening&lt;br /&gt;1/2 c Whole milk 2 3/4 c Unbleached flour&lt;br /&gt;1 pk Active dry yeast&lt;br /&gt;Pour boiling coffee over chopped caraway seeds. Let the mixture cool and&lt;br /&gt;then add it to the rye flour and starter which have previously been mixed&lt;br /&gt;well. Let stand for 4 to 8 hours in a warm place, preferabley overnight.&lt;br /&gt;Then add the molasses, dry milk, salt, shortening,liquid milk, unbleached&lt;br /&gt;flour and yeast. Mix well. Cover the bowl and let rise to double. Then&lt;br /&gt;knead on floured board and shape into two round loaves on baking sheet. Let&lt;br /&gt;rise until double again and bake at 350 degrees for 30 minutes or until&lt;br /&gt;done.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Spatzle (Spaetzle Noodles)&lt;br /&gt;Categories: German, Breads&lt;br /&gt;Servings: 4&lt;br /&gt;3 c Flour; unbleached 1 ts Salt&lt;br /&gt;1/4 ts Nutmeg 4 Eggs; large, beaten&lt;br /&gt;1/4 c Butter&lt;br /&gt;Sift flour, salt and nutmeg together in a bowl. Pour eggs and 1/4 cup&lt;br /&gt;water into middle of flour mixture, beat with a wooden spoon. Add enough&lt;br /&gt;water to make the dough slightly sticky, yet keeping it elastic and stiff.&lt;br /&gt;Using a spaetzle machine or a colander with medium holes, press the noodles&lt;br /&gt;into a large pot full of boiling salted water. Cook noodles in the water&lt;br /&gt;about 5 minutes or until they rise to the surface. Lift noodles out and&lt;br /&gt;drain on paper towels. Brown noodles in melted butter over low heat.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Spicy Applesauce Bread&lt;br /&gt;Categories: Breads, Fruits, Nuts&lt;br /&gt;Servings: 6&lt;br /&gt;1 c Raisins 1/2 c Water&lt;br /&gt;1 c Applesauce 1 1/2 c Unbleached flour; sifted&lt;br /&gt;1 ts Baking soda 1/2 ts Cinnamon; ground&lt;br /&gt;1/8 ts Cloves; ground 1/2 c Butter or regular margarine&lt;br /&gt;1 c Sugar 1 Egg; lg&lt;br /&gt;1 ts Vanilla 1/2 c Walnuts; chopped&lt;br /&gt;Combine the raisins and water in a small saucepan. Bring the mixture to a&lt;br /&gt;Page 39&lt;br /&gt;BREAD500.TXT&lt;br /&gt;boil then reduce the heat and simmer, covered, for 1 minute. Remove from&lt;br /&gt;the heat and stir in the applesauce. Cool to lukewarm. Sift the flour,&lt;br /&gt;baking soda, and spices together into a small bowl and set aside. Cream the&lt;br /&gt;butter and sugar in a mixing bowl until light and fluffy, using an electric&lt;br /&gt;mixer set on medium. Beat in the egg and vanilla. Add the dry ingredients&lt;br /&gt;alternately with the applesauce mixture, into the creamed mixture, beating&lt;br /&gt;well after each addition. Stir in the walnuts. Turn the mixture into a&lt;br /&gt;greased and waxed paper lined 9 X 5 X 3-inch loaf pan. Bake in a preheated&lt;br /&gt;350 degree F. oven for 1 hour or until a cake tester or wooden pick comes&lt;br /&gt;out clean when inserted in the center of the loaf. Cool in the pan for 10&lt;br /&gt;minutes before turning out on a wire rack to finish cooling.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Spicy Apricot Oat Muffins&lt;br /&gt;Categories: Muffins, Breads, Breakfast&lt;br /&gt;Servings: 6&lt;br /&gt;2 c Unbleached flour, sifted 1/2 c Sugar&lt;br /&gt;3 ts Baking powder 1 ts Salt&lt;br /&gt;2 ts Pumpkin pie spice 1/2 c Quick-cooking oats&lt;br /&gt;1 c Chopped dried apricots 1/2 c Chopped walnuts&lt;br /&gt;2 Large eggs, slightly beaten 1 1/3 c Milk&lt;br /&gt;1/4 c Vegetable oil&lt;br /&gt;Sift together flour, sugar, baking powder, salt and pumpkin pie spice into&lt;br /&gt;large mixing bowl. Stir in oats, apricots, and walnuts. Combine eggs, milk&lt;br /&gt;and oil in small bowl; blend well. Add all at once to dry ingredients,&lt;br /&gt;stirrin just enough to moisten. Spoon batter into greased 3-inch&lt;br /&gt;muffin-pan cups, fill 2/3rds full. Bake in 350 degree F. oven 30 minutes or&lt;br /&gt;until golden brown. Serve hot with butter and homemade jam or jelly.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Toronto Bran Muffins&lt;br /&gt;Categories: Breads, Quick&lt;br /&gt;Servings: 12&lt;br /&gt;1 1/4 c Hot milk 2 tb Oil&lt;br /&gt;3 Eggs&lt;br /&gt;Combine cereal with hot milk in a 1-1/2 quart mixing bowl and let it&lt;br /&gt;stand about 10 minutes---or until the cereal has absorbed all of the milk.&lt;br /&gt;With the electric mixer on high speed, beat in the oil and eggs till&lt;br /&gt;completely blended. Remove the beaters. Switch to a sturdy spoon and&lt;br /&gt;dump in the cake mix, stirring only to moisten all&lt;br /&gt;of it thoroughly---but don't overmix or overbeat or the muffin texture&lt;br /&gt;will be heavy and tough. The batter will be a bit lumpy. Cover the bowl&lt;br /&gt;and let the batter stand 15 minutes while you preheat the oven to 400 F,&lt;br /&gt;and grease 12 muffin tin wells in Crisco, evenly. Divide batter equally&lt;br /&gt;between the 12 wells. If you are using cupcake tin wells, you will have 15&lt;br /&gt;muffins. Bake at 400 for 20 to 25 minutes, or till golden brown. Wipe&lt;br /&gt;tops of each while still warm in softened butter or margarine.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: True Garlic Bread&lt;br /&gt;Categories: Breads, Garlic&lt;br /&gt;Servings: 6&lt;br /&gt;Garlic puree(2 roasted head) 1/4 lb Unsalted butter, softened&lt;br /&gt;2 tb (2 pk) dry yeast 1/2 c Warm water (115-120 degrees)&lt;br /&gt;Page 40&lt;br /&gt;BREAD500.TXT&lt;br /&gt;2 1/2 c Warm water 2 tb Kosher salt&lt;br /&gt;3 1/4 c Whole wheat flour 3 1/4 c Unbleached all purpose flour&lt;br /&gt;Cornmeal&lt;br /&gt;Cream together the garlic puree and butter. (This may be done days in&lt;br /&gt;advance and refrigerated. Bring to room temperature before using). Combine&lt;br /&gt;the yeast with 1/2 cup warm water in large bowl. Stir with a fork or small&lt;br /&gt;whisk. Add an additional 2 1/2 cups water. Add salt. Stir in the flour, 1&lt;br /&gt;c at a time, beginning with the whole wheat. Use a whisk until the dough&lt;br /&gt;becomes stiff, then switch to a wooden spoon. Turn the dough onto a well&lt;br /&gt;floured work surface. Knead rhythmically for 10 to 15 minutes, until the&lt;br /&gt;dough is smooth, springy, nonsticky, and elastic. Add more flour as you&lt;br /&gt;knead if necessary. The dough is ready if you can poke to fingers into it&lt;br /&gt;and the resulting indentations spring back. Cover the dough with a cloth&lt;br /&gt;and let rest while you wash, dry and generously butter the bowl. Knead the&lt;br /&gt;dough a few more turns, then form it into a ball and place it in the bowl.&lt;br /&gt;Turn it to coat with butter. Cover the bowl and put it in a warm,&lt;br /&gt;draft-free place until the dough has doubled in bulk, about 1 1/2 hours. It&lt;br /&gt;has risen sufficiently when you can gently poke a finger into the dough and&lt;br /&gt;the hole reamins. (Don't poke too enthusiastically or the dough will&lt;br /&gt;collapse.) When doubled, flour your fist and punch the dough down. Knead&lt;br /&gt;it a few times and then let it rest. Sprinkle 1 large or 2 small baking&lt;br /&gt;sheets with a liberal amount of cornmeal. Divide the dough into 3 equal&lt;br /&gt;parts. While you work with 1 piece, keep the other 2 covered. Flour your&lt;br /&gt;work surface. With a rolling pin, roll each piece of dough into a&lt;br /&gt;rectangle approximately 14-inches long X 7-inches wide. Spread it with&lt;br /&gt;softened garlic butter. Roll the long edge toward the opposite long edge,&lt;br /&gt;as if you were rolling up a rug. Pinch ends closed. Place loves on the&lt;br /&gt;baking sheets. With a sharp knife or razor blade, slash the loves lightly&lt;br /&gt;at 2-inch intervals. Cover with a cloth and place in a warm draft-free&lt;br /&gt;place to rise until doubled, about 1/2 hour. Meanwhile preheat oven to 400&lt;br /&gt;degrees F. Bake for 35 to 40 minutes with a pan of boiling water on the&lt;br /&gt;oven floor. Spray loaves with water several times during the baking&lt;br /&gt;process. (This helps the bread form a thick crusty shell.) To test for&lt;br /&gt;doneness, rap the loaf with your knuckles. The loaf should sound hollow.&lt;br /&gt;Cool on wire racks, but the loaves are delicious eaten warm right out of&lt;br /&gt;the oven.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Walnut Brown Bread&lt;br /&gt;Categories: Breads, Fruits, Nuts&lt;br /&gt;Servings: 10&lt;br /&gt;3 c Raisins 3 c Water&lt;br /&gt;1/4 c Shortening 5 1/2 c Unbleached flour; sifted&lt;br /&gt;2 c Sugar 4 ts Baking soda&lt;br /&gt;2 ts Salt 2 Eggs; lg, slightly beaten&lt;br /&gt;1 c Walnuts; chopped&lt;br /&gt;Combine the raisins and water in a 3-quart saucepan and bring to a boil.&lt;br /&gt;Boil, uncovered, for 5 minutes, then remove from the heat and add the&lt;br /&gt;shortening. Cool to lukewarm. Sift the flour, sugar, baking soda and salt&lt;br /&gt;together into a mixing bowl and add the eggs, walnuts and raisin mixture.&lt;br /&gt;Stir until just moistened. Spoon the batter into 6 greased (1-lb)&lt;br /&gt;vegetable cans. Bake in a preheated 350 degree F. oven for 1 hour or until&lt;br /&gt;a cake tester or wooden pick inserted in the center of each loaf comes out&lt;br /&gt;clean. Cover with aluminum foil for the last 15 minutes of baking to&lt;br /&gt;prevent overbrowning. Cool in the cans for 10 minutes before turning out&lt;br /&gt;onto wire racks to cool to room temperature.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Weixenkeimbrot (Molasses Brown Bread)&lt;br /&gt;Page 41&lt;br /&gt;BREAD500.TXT&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 4&lt;br /&gt;2 1/2 c Whole-wheat flour 1 1/2 c Wheat germ&lt;br /&gt;1/3 c Brown sugar 1/2 ts Salt&lt;br /&gt;1 c Raisins; mixed dark &amp;amp; light 2 ts Baking soda&lt;br /&gt;1 7/8 c Buttermilk 1/3 c Molasses&lt;br /&gt;Preheat oven to 325 degrees F. Grease a 9 X 5 X 3-inch pan. Combine&lt;br /&gt;flour, wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix&lt;br /&gt;well. In a second mixing bowl, mix baking soda, buttermilk and molasses,&lt;br /&gt;using a wooden spoon. This misture will start to bubble. Immediately mix&lt;br /&gt;it into the dry ingredients. Spoon the batter into the greased pan. Bake&lt;br /&gt;at once. The bread is done when a toothpick comes out clean, about 1 hour.&lt;br /&gt;Turn out of the pan and cool on a wire rack. Makes 1 loaf.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Citrus Dumplings&lt;br /&gt;Categories: Citrus, Breads&lt;br /&gt;Servings: 2&lt;br /&gt;1/2 ts Finely Shredded Orange Peel 1/2 c Orange Juice&lt;br /&gt;2 ts Cornstarch 1/4 ts Ground Cinnamon&lt;br /&gt;11 oz Mandarin Orange Sect., Drain 1/2 c Bisquick&lt;br /&gt;2 tb Sugar 2 tb Milk&lt;br /&gt;1 ts Sugar Dash Ground Cinnamon&lt;br /&gt;In a 1-quart casserole stir together orange juice, cornstarch and 1/4 t&lt;br /&gt;ground cinnamon. Micro-cook, uncovered, on 100% power for 1 1/2 to 2&lt;br /&gt;minutes or till thickened and bubbly, stirring every 30 seconds. Stir in&lt;br /&gt;drained mandarin orange sections and finely shredded orange peel.&lt;br /&gt;Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till mixture&lt;br /&gt;is heated through. Meanwhile for dumplings, stir together Bisquick and 2 T&lt;br /&gt;sugar. Add milk, stirring just till moistened. Drop mixture into four&lt;br /&gt;mound atop the hot orange mixture. Micro-cook, uncovered, at 50% power for&lt;br /&gt;6 to 7 minutes or till dumplings are just set. Stir together the 1 t sugar&lt;br /&gt;and dash ofground cinnamon. Sprinkle sugar mixture atop dumplings.&lt;br /&gt;RECIPE CLIPPED by Michael Prothro&lt;br /&gt;&lt;&lt;&lt;recipe&gt;&gt;&gt;&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: AARONSON CORN MUFFINS&lt;br /&gt;Categories: Breads, Aaronson, Nw&lt;br /&gt;Servings: 1&lt;br /&gt;---------------------------SUSAN AARONSON PSTT79C---------------------------&lt;br /&gt;1 1/3 c Flour 1 c Sour cream&lt;br /&gt;2/3 c Cornmeal 3 X-lg eggs&lt;br /&gt;1/2 c Sugar 5 tb Butter; melted&lt;br /&gt;3 ts Baking powder 12 oz Can Green Gian Mexicorn;optl&lt;br /&gt;1/2 ts Baking soda 1/2 c Bacon; coarsely chopped&lt;br /&gt;pn Salt Cupcake papers&lt;br /&gt;I like to add the Mexicorn and bacon to this recipe. It certainly does&lt;br /&gt;enhance the flavor, but if you want plain corn muffins, you can certainly&lt;br /&gt;omit these 2 ingredients. Preheat oven to 400~. You'll need either one or&lt;br /&gt;two 12 unit muffin tins, lined with cupcake papers. Whisk the dry&lt;br /&gt;ingredients together, throughly, in a bowl and set aside. Whisk the sour&lt;br /&gt;cream, eggs amd melted butter together until well-blended. Make a well in&lt;br /&gt;the dry ingredients, pour in cream/butter/egg mixture and if you're adding&lt;br /&gt;the corn and bacon, add them now. Using a spatula, fold the ingredients&lt;br /&gt;together, just until combined--DON'T OVERMIX. Spoon the mixture into the&lt;br /&gt;Page 42&lt;br /&gt;BREAD500.TXT&lt;br /&gt;lined muffin tins, filling them evenly, about 3/4 full. Bake for 20-25&lt;br /&gt;minutes, testing until a wooden pick comes out clean. Let me know if these&lt;br /&gt;muffins are what you're looking for. I have more recipes if they're not.&lt;br /&gt;Enjoy.......Susan MM Format Norma Wrenn npxr56b&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: BREAD PUDDING..VHPK03A&lt;br /&gt;Categories: Desserts, Chocolate, Breads, Puddings&lt;br /&gt;Servings: 6&lt;br /&gt;Bread; to fill dish 2/3 full 2 c Milk&lt;br /&gt;2/3 c Sugar 2 Eggs&lt;br /&gt;2 tb Cocoa 1 ts Vanilla&lt;br /&gt;Into a greased casserole dish break up enough bread to fill it 2/3 full.&lt;br /&gt;Over this pour 2/3 cup sugar, 2 Heaping Tbsp cocoa that have been mixed&lt;br /&gt;together. Toss all together lightly ( to coat the bread). To 2 cups of milk&lt;br /&gt;add 2 well beaten eggs and 1 tsp vanilla. Pour this over the bread and it&lt;br /&gt;should just cover the pieces. Bake at 350 for about 45 minutes. Serve with&lt;br /&gt;milk ...or with a lump of butter melting into the nice warm pudding. or&lt;br /&gt;with Cool Whip, etc.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Altdeutxche Brotchen (Old German Muffins)&lt;br /&gt;Categories: German, Breads, Desserts, Fruits&lt;br /&gt;Servings: 4&lt;br /&gt;3/4 c Butter Or Margarine 1/2 c Sugar&lt;br /&gt;2 Eggs; Large 1 tb Rum&lt;br /&gt;1 ts Vanilla Extract 3 tb Milk&lt;br /&gt;1/2 ts Cinnamon 2 ts Baking Powder&lt;br /&gt;2 1/4 c Flour; Unbleached 1/4 c Almonds; Ground&lt;br /&gt;1 tb Orange Rind; Grated 1/4 c Raisins; If Desired&lt;br /&gt;Cream butter and sugar. Beat in eggs, rum, vanilla, and milk. Mix&lt;br /&gt;cinnamon, baking powder, and flour. Add flour mixture to butter mixture.&lt;br /&gt;Gently mix in almonds, orange rind, and raisins. Pour batter into greased&lt;br /&gt;muffin tins, filling half full. Bake at 375 degrees F. for 25 to 30&lt;br /&gt;minutes, or until browned. Makes 18 muffins.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: WHOLE WHEAT SOURDOUGH&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 8&lt;br /&gt;-JUDY GARNETT PJXG05A 2 ts Wheat germ&lt;br /&gt;2 ts Yeast 1/2 ts Ginger&lt;br /&gt;2 c Whole wheat bread flour 2 tb Olive oil&lt;br /&gt;1 1/3 c Unbleached bread flour 1 tb Honey&lt;br /&gt;2 tb Buttermilk powder 1/2 c Whole wheat s/d starter (you&lt;br /&gt;2 tb Vital wheat gluten 1 c Water ; (i use bottled h20)&lt;br /&gt;2 tb Lecithin 1/2 Margarine, room temp.&lt;br /&gt;2 ts Salt ; lite&lt;br /&gt;I used the whole wheat starter and experimented with your whole wheat bread&lt;br /&gt;recipe in the DAK today. It turned out great. Basically, I just halved your&lt;br /&gt;recipe and added a few things. My DAK is a 3 cup flour model, is yours? If&lt;br /&gt;I'm using whole wheat or rye flour, I can add more flour because it doesn't&lt;br /&gt;rise as much. Also, whenever I use whole wheat, etc. I add vital wheat&lt;br /&gt;Page 43&lt;br /&gt;BREAD500.TXT&lt;br /&gt;gluten and lecithin to aid elasticity and to help it rise. This is what I&lt;br /&gt;put in the DAK and the order I used: Turn the light/dark setting to 12&lt;br /&gt;o'clock and set the menu to Sweet Bread (the auto. one, not the manual one)&lt;br /&gt;Later, at the beeps, I added 3/4 c. pecans (didn't have walnuts on hand). I&lt;br /&gt;usually add large pieces since they are kind of cut up by the B/M while&lt;br /&gt;knead ing. We can keep experimenting with this....let me know if you try it&lt;br /&gt;and what you add or subtract. Have you ever added raisins, oatmeal or any&lt;br /&gt;kind of seeds? The B/M gives me the lazy way out, and I wanted to see what&lt;br /&gt;it would do in it. Thanks so much for taking precious time to post the&lt;br /&gt;recipe. P.S. I have some of the beer s/d starter to give you when we get&lt;br /&gt;together, but the whole wheat starter is GREAT!. Regards, 08/21 11:14 P.M.&lt;br /&gt;JUDY/NC PJXG05A&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: GARDEN HERB BREAD&lt;br /&gt;Categories: Breads, Breadmaker, Brunch, Holiday&lt;br /&gt;Servings: 8&lt;br /&gt;-MARILYN SULTAR FJVS25A&lt;br /&gt;--------------------------------REGULAR LOAF--------------------------------&lt;br /&gt;2 c White Bread Flour 1 ts Thyme&lt;br /&gt;1 tb Dry Milk 1/2 ts Basil&lt;br /&gt;1 tb Sugar 1 tb Butter&lt;br /&gt;1 ts Salt 3/4 c Water&lt;br /&gt;1 ts Chives 1 ts FAST RISE Yeast OR&lt;br /&gt;1 ts Marjoram 2 ts ACTIVE DRY Yeast&lt;br /&gt;--------------------------LARGE LOAF (12 SERVINGS--------------------------&lt;br /&gt;3 c White Bread Flour 1/2 tb Thyme&lt;br /&gt;2 tb Dry Milk 1 ts Basil&lt;br /&gt;2 tb Sugar 2 tb Butter&lt;br /&gt;1 1/2 ts Salt 1 1/4 c Water&lt;br /&gt;1/2 tb Chives 2 ts FAST RISE Yeast OR&lt;br /&gt;1/2 tb Margoram 3 ts DRY ACTIVE Yeast&lt;br /&gt;NOTE: I rewrote the recipe to follow order of my machine. It works&lt;br /&gt;wonderfully in my Panasonic.&lt;br /&gt;This bread tastes like stuffing! It is WONDERFUL!!!! Here are some hints&lt;br /&gt;from the book: 1. Use dried herbs that are flaked and not ground. If using&lt;br /&gt;ground, reduce the amt. by half. If using fresh herbs, double the recipe.&lt;br /&gt;2. This recipe can be made with the regular, rapid, or delayed time bake&lt;br /&gt;cycles.&lt;br /&gt;This recipes comes from "Bread Electric" from the Innovative Cooking&lt;br /&gt;Enterprises. I make the regular size loaf in my machine. Marilyn Sultar&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: WALNUT BREAD - PAN-1&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;XKGR41A Don Fifield 1 tb Butter&lt;br /&gt;2 1/4 c Bread flour 1/4 c Walnuts (1 oz); chopped&lt;br /&gt;1 tb Sugar 15/16 c Water (7 1/2 fl.oz)&lt;br /&gt;1 tb Dry milk 1 ts Dry yeast&lt;br /&gt;1 ts Salt&lt;br /&gt;Timer OR Bake (Rapid) mode may be used. Place all ingredients (except&lt;br /&gt;liquids and yeast) inside the bread pan. Add liquid ingredients. Close&lt;br /&gt;cover and place dry yeast into the yeast holder. Press start.&lt;br /&gt;Page 44&lt;br /&gt;BREAD500.TXT&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: YOGURT BREAD - PAN-1&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;XKGR41A Don Fifield 1 tb Butter&lt;br /&gt;2 1/4 c Bread flour 2 tb Sesame seeds&lt;br /&gt;1 tb Sugar 1/2 c Yogurt (4 1/2 oz)&lt;br /&gt;1 tb Dry milk 1/2 c Water&lt;br /&gt;1 ts Salt 1 ts Dry yeast&lt;br /&gt;Bake (Rapid) mode may be used. Place all ingredients (except liquids and&lt;br /&gt;yeast) inside the bread pan. Add liquid ingredients. Close cover and place&lt;br /&gt;dry yeast into the yeast holder. Press start.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: ZUCCHINI BREAD - PAN-1&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;XKGR41A Don Fifield 1 ts Cinnamon&lt;br /&gt;2 1/4 c Bread flour 1/2 ts Ground cloves&lt;br /&gt;1 tb Dry milk 3 tb Zucchini; grated&lt;br /&gt;1 ts Salt 3/4 c Water&lt;br /&gt;1 tb Butter 1 ts Dry yeast&lt;br /&gt;1/4 c Walnuts (1 oz); chopped&lt;br /&gt;Bake (Rapid) mode may be used. Place all ingredients (except liquids and&lt;br /&gt;yeast) inside the bread pan. Add liquid ingredients. Close cover and place&lt;br /&gt;dry yeast into the yeast holder. Press start.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: DINNER ROLLS - PAN-1&lt;br /&gt;Categories: Breadmaker, Breads, Rolls&lt;br /&gt;Servings: 1&lt;br /&gt;XKGR41A Don Fifield TOPPINGS:&lt;br /&gt;2 1/4 c Bread flour 1 Egg&lt;br /&gt;3 tb Sugar -(for brushing on top)&lt;br /&gt;2 tb Dry milk 3/4 tb Poppy seeds; (optional&lt;br /&gt;1 ts Salt -for sprinkling on top)&lt;br /&gt;2 1/2 tb Butter 3/4 tb Sesame seeds; (optional&lt;br /&gt;5/8 c Water (5 fl.oz) -for sprinkling on top)&lt;br /&gt;1 ts Dry yeast&lt;br /&gt;1. Place first 5 ingredients inside the bread pan. Add liquid ingredients.&lt;br /&gt;Close cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH&lt;br /&gt;MODE. Press start. (Breadmaker completes the basic dough mode (2&lt;br /&gt;hours and 25 minutes later) 2. Divide the dough into 12 equal portions.&lt;br /&gt;Roll each portions into a ball. Cover with a plastic wrap and rest for 20&lt;br /&gt;minutes. 3.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: BRIOCHE - PAN-1&lt;br /&gt;Page 45&lt;br /&gt;BREAD500.TXT&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;XKGR41A Don Fifield 3 lg Eggs&lt;br /&gt;2 1/4 c Bread flour 1/4 c Water&lt;br /&gt;1 1/2 tb Sugar 2 ts Dry yeast&lt;br /&gt;1 tb Dry milk 1 Egg; beaten for brushing&lt;br /&gt;1 ts Salt -on top&lt;br /&gt;6 tb Butter&lt;br /&gt;1. Place first 5 ingredients inside the bread pan. Add eggs and water.&lt;br /&gt;Close cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH&lt;br /&gt;MODE. Press start. (Breadmaker completes the basic dough mode 2 hours and&lt;br /&gt;25 minutes later) 2. Place dough in greased bowl. Cover. Rest the dough in&lt;br /&gt;fridge for 30 minutes. 3. Divide dough into 8 equal portions. Roll each&lt;br /&gt;portion into a ball. Cover with a plastic wrap and rest for 20 minutes. 4.&lt;br /&gt;Using edge of the hand, pinch off about 1/4th of the dough without&lt;br /&gt;detaching it. Roll the dough on the bench so that both parts are round. 5.&lt;br /&gt;Place the dough in the tin large-end first. With fingertips, press the&lt;br /&gt;small ball around its circumference into the large one. 6. Place tins on&lt;br /&gt;baking pan. (could use muffin tins???) Spray water on top. Proof at 90 deg.&lt;br /&gt;for 30 to 50 minutes or until the larger ball rises above the tin. 7. Brush&lt;br /&gt;with beaten egg. 8. Bake in 350 deg. oven for 10 to 15 minutes or until&lt;br /&gt;golden brown.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: CROISSANTS - PAN-1&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;XKGR41A Don Fifield 2 ts Dry yeast&lt;br /&gt;2 1/4 c Bread flour FOR LATER USE:&lt;br /&gt;1 1/2 tb Sugar 5 oz Butter;&lt;br /&gt;2 tb Dry milk -chiled for folding in the&lt;br /&gt;1 ts Salt -dough&lt;br /&gt;1 tb Butter 1 Egg; beaten for brushing&lt;br /&gt;2/3 c Water -on top&lt;br /&gt;1. Place first 5 ingredients inside the bread pan. Add water. Close cover&lt;br /&gt;and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press&lt;br /&gt;start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes&lt;br /&gt;later) 2. Place dough in greased bowl. Cover. Rest the dough in fridge for&lt;br /&gt;30 minutes. 3. Roll 5 oz of chilled butter between two sheets of waxed&lt;br /&gt;paper into a 8 x 7 inch rectangle. Place back in the refrigerator. Chill at&lt;br /&gt;least 1 hour. 4. Roll out the dough on a lightly floured surface into a 10&lt;br /&gt;x 10 1/2 inches rectangle. 5. Place the rolled out butter over two-thirds&lt;br /&gt;of the dough. Fold the third without butter over the center third. 6. Fold&lt;br /&gt;the remaining third on top. Seal edges. Rest the dough in the refrigerator&lt;br /&gt;for 20 to 30 minutes. 7. Place the dough at right angles to the previous&lt;br /&gt;position in #5. Roll out into 10 x 10 1/2 inches. Fold into thirds. Wrap&lt;br /&gt;and place into refrigerator for 20 to 30 minutes. Fold and roll twice more.&lt;br /&gt;Wrap and chill after each rolling. After the final folding, chill several&lt;br /&gt;hours or overnight. 8. Cut dough crosswise into thirds. Cut each third in&lt;br /&gt;thirds. cut each third diagonally to form two triangles. 9. Roll up each&lt;br /&gt;triangle loosely, starting from the side oposite the point. Curve ends. 10.&lt;br /&gt;Place seam side down on a greased baking pan. 11. Spray water on top. Proof&lt;br /&gt;at 90. deg. for 30 to 50 minutes or until nearly doubled. 12. Brush&lt;br /&gt;croissants with beaten egg. 13. Bake in 375 deg. oven for 10 to 15 minutes&lt;br /&gt;or until golden brown.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: FRENCH BREAD (BAGUETTE) - PAN-1&lt;br /&gt;Page 46&lt;br /&gt;BREAD500.TXT&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;XKGR41A Don Fifield 3/4 c Water&lt;br /&gt;2 1/4 c Bread flour 1 ts Dry yeast&lt;br /&gt;1 ts Salt FOR TOPPING:&lt;br /&gt;1 1/2 ts Sugar 2 tb Poppy seeds; optional&lt;br /&gt;1 1/2 ts Buttar&lt;br /&gt;-------------------------DON FIFIELD, MARIETTA, GA-------------------------&lt;br /&gt;1. Place first 4 ingredients inside the bread pan. Add water. Close cover&lt;br /&gt;and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press&lt;br /&gt;start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes&lt;br /&gt;later) 2. Divide dough into 2 equal portions. Roll each portions into a&lt;br /&gt;ball. 3. Place the dough in a greased bowl. Cover. Rest for about 20&lt;br /&gt;minutes. (Place in the refrigerator during the summer time.) 4. Roll each&lt;br /&gt;ball into a rectangle, using a rolling pin. 5. Starting at one short edge,&lt;br /&gt;roll the dough up tightly into a thin log, pinching the edges to seal.&lt;br /&gt;Taper and round ends. 6. Place on a greased baking pan. Spray water on top.&lt;br /&gt;Proof at 90 deg. for 60 minutes or until nearly doubled. 7. Brush with&lt;br /&gt;water. With a sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep&lt;br /&gt;across top of the logs. 8. Sprinkle with poppy seeds if desired. 9. Bake in&lt;br /&gt;375 deg. oven for 25 to 30 minutes or until golden brown. (If your oven&lt;br /&gt;allows for steaming, bake with steam for first 10 minutes.)&lt;br /&gt;FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/12 9:22 PM TO: ALL&lt;br /&gt;FROM: DON FIFIELD (XKGR41A) SUBJECT: BM - PANASONIC 1 LB&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: DANISH ROLLS - PAN-1&lt;br /&gt;Categories: Breadmaker, Breads, Rolls&lt;br /&gt;Servings: 1&lt;br /&gt;XKGR41A Don Fifield 2 ts Dry yeast&lt;br /&gt;1 3/4 c Bread flour (8 1/5 oz) FILLING:&lt;br /&gt;1/2 c All purpose flour (2 1/3 oz) 1/3 c Raisins (3 oz)&lt;br /&gt;4 tb Sugar 1/4 c Sliced almonds (2/3 oz)&lt;br /&gt;3 tb Dry milk OR&lt;br /&gt;1 ts Salt 1/2 c Mixed nuts; chopped&lt;br /&gt;1/3 c Butter (2 1/10 oz) 1 tb Cinnamon&lt;br /&gt;1/2 c Water 2 tb Sugar&lt;br /&gt;1 sm Egg 1 Egg; beaten for top&lt;br /&gt;1. Place first 6 ingredients inside the bread pan. Add water. Close cover&lt;br /&gt;and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press&lt;br /&gt;start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes&lt;br /&gt;later) 2. Place the dough in a greased bowl. Cover. Rest for about 30&lt;br /&gt;minutes in the refrigerator. 3. Roll out the dough on a lightly floured&lt;br /&gt;surface into a 10 x 16 inch rectangle. 4. Spread the filling over the&lt;br /&gt;dough. 5. Starting at one short edge, roll the dough up tightly into a log.&lt;br /&gt;6. Brush with beaten egg over the sealed end. 7. Cut the log into 10 equal&lt;br /&gt;portions. 8. Place on a greased baking pan. Spray water on top. Proof at 90&lt;br /&gt;deg. for 20 to 30 minutes. 9. Brush rolls with beaten egg. 10. Bake in 375&lt;br /&gt;deg. oven for 10 to 15 minutes or until golden brown.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: DOUGHNUTS - PAN-1&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;XKGR41A Don Fifield 1 ts Dry yeast&lt;br /&gt;1 1/2 c Bread flour (7 oz) TOPPINGS:&lt;br /&gt;Page 47&lt;br /&gt;BREAD500.TXT&lt;br /&gt;3/4 c All purpose flour (3 1/2 oz) 3 oz Semi sweet chocolate;&lt;br /&gt;3 tb Sugar -melted&lt;br /&gt;2 tb Dry milk 1/2 c Blanched almonds; chopped&lt;br /&gt;1 ts Salt 1/2 c Powdered sugar&lt;br /&gt;2 1/2 tb Butter 1/2 c Whipped cream&lt;br /&gt;3/4 c Water 1/2 c Cinnamon sugar (2 3/4 oz)&lt;br /&gt;1. Place first 6 ingredients inside the bread pan. Add water. Close cover&lt;br /&gt;and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press&lt;br /&gt;start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes&lt;br /&gt;later) 2. Divide the dough into 12 equal portions. Roll each portion into a&lt;br /&gt;ball. 3. Place on a lightly floured surface. Cover with a plastic wrap and&lt;br /&gt;rest for 20 minutes.) 4. Shape each ball as desired, in a ring, twisted, or&lt;br /&gt;in an oval shape. Place on a greased baking pan. 5. Proof at 90 deg. for 30&lt;br /&gt;minutes or until nearly doubled. 6. Deep fry the doughnuts in 360 deg. oil&lt;br /&gt;until golden brown. Let cool. 7. Garnish with your choice of toppings. 8,&lt;br /&gt;If desired, cut a hole on one end of doughnut and fill with jelly or your&lt;br /&gt;favorite filling.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: LIGHT WHOLE WHEAT BREAD - PAN-1&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;XKGR41A Don Fifield 1 tb Butter&lt;br /&gt;1 1/8 c Whole wheat flour (5 1/4 oz) 1 tb Molasses&lt;br /&gt;1 1/8 c Bread flour (5 1/4 oz) 15/16 c Water (7 1/2 fl.oz)&lt;br /&gt;1 tb Dry milk 1 ts Dry yeast&lt;br /&gt;1 ts Salt&lt;br /&gt;Timer OR Bake (Rapid) mode may be used. Place all ingredients (except&lt;br /&gt;liquids and yeast) inside the bread pan. Add liquid ingredients. Close&lt;br /&gt;cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE&lt;br /&gt;MODE. Press start. 5:00 will show.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: MILLET BREAD - PAN-1&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;XKGR41A Don Fifield 1 tb Butter&lt;br /&gt;1 1/8 c Whole wheat flour (5 1/4 oz) 3 tb Toasted bran&lt;br /&gt;1 1/8 c Bread flour (5 1/4 oz) 1 tb Molasses&lt;br /&gt;1/4 c Millet flour 1 c Water&lt;br /&gt;1 tb Dry milk 1 ts Dry yeast&lt;br /&gt;1 ts Salt&lt;br /&gt;Timer OR Bake (Rapid) mode may be used. Place all ingredients (except&lt;br /&gt;liquids and yeast) inside the bread pan. Add liquid ingredients. Close&lt;br /&gt;cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE&lt;br /&gt;MODE. Press start. 5:00 will show.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: MULTIGRAIN BREAD II - PAN-1&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;XKGR41A Don Fifield 1 ts Flax seeds&lt;br /&gt;1 1/8 c Whole wheat flour (5 1/4 oz) 1 ts Cornmeal&lt;br /&gt;Page 48&lt;br /&gt;BREAD500.TXT&lt;br /&gt;1 c Bread flour (4 7/10 oz) 1 tb Dry milk&lt;br /&gt;2 tb Triticale flour * 1 ts Salt&lt;br /&gt;2 tb Soy flour 1 tb Butter&lt;br /&gt;1 tb Oats 1 tb Molasses&lt;br /&gt;2 tb Toasted bran 1 c Water&lt;br /&gt;1 tb Cracked wheat cereal 1 ts Dry yeast&lt;br /&gt;1 ts Millet flour&lt;br /&gt;* If triticale flour is unavailable, use 1 tb all purpose flour and 1 tb&lt;br /&gt;rye flour. Place all ingredients (except liquids and yeast) inside the&lt;br /&gt;bread pan. Add liquid ingredients. Close cover and place dry yeast into the&lt;br /&gt;yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press start. 5:00 will show.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: WHOLE WHEAT APPLE-RAISIN BREAD - PAN-1&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;XKGR41A Don Fifield 1/4 c Apple sauce (2 oz)&lt;br /&gt;1 1/8 c Whole wheat flour (5 1/4 oz) 1/4 c Raisins (1 1/2 oz)&lt;br /&gt;1 1/8 c Bread flour (5 1/4 oz) 1/2 ts Cinnamon&lt;br /&gt;1 tb Dry milk 2/3 c Water&lt;br /&gt;1 ts Salt 1 ts Dry yeast&lt;br /&gt;1 tb Butter&lt;br /&gt;Bake (Rapid) mode may be used. Place all ingredients (except liquids and&lt;br /&gt;yeast) inside the bread pan. Add liquid ingredients. Close cover and place&lt;br /&gt;dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press&lt;br /&gt;start. 5:00 will show.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: WHOLE WHEAT DATE-NUT BREAD - PAN-1&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;XKGR41A Don Fifield 1/3 c Dates; (1 1/2 oz); chopped&lt;br /&gt;2 1/4 c Whole wheat flour 1/4 c Pecans (1 oz); chopped&lt;br /&gt;1 tb Dry milk 15/16 c Water (7 1/2 fl.oz)&lt;br /&gt;1 ts Salt 1 ts Dry yeast&lt;br /&gt;1 tb Butter&lt;br /&gt;Timer OR Bake (Rapid) mode may be used. Place all ingredients (except&lt;br /&gt;liquids and yeast) inside the bread pan. Add liquid ingredients. Close&lt;br /&gt;cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE&lt;br /&gt;MODE. Press start. 5:00 will show.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: LOGGERS BREAD DIANA'S VERSION&lt;br /&gt;Categories: Breads, Breadmaker&lt;br /&gt;Servings: 1&lt;br /&gt;1 c Whole wheat flour 2 ts Brown sugar&lt;br /&gt;1/2 c Oat flour 1 ts Honey&lt;br /&gt;1 1/2 c Bread flour 1 ts Molasses&lt;br /&gt;3 tb Applesauce 3/4 ts Salt&lt;br /&gt;1 ts Margarine 1 c Water&lt;br /&gt;3 tb Powdered buttermilk 1 tb Yeast&lt;br /&gt;add all to bm make on dough cycle for rolls.&lt;br /&gt;Page 49&lt;br /&gt;BREAD500.TXT&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: BANANA NUT BREAD&lt;br /&gt;Categories: Breadmaker, Breads, Fruits&lt;br /&gt;Servings: 6&lt;br /&gt;-----------------------------JONI CLOUD SSMW41A-----------------------------&lt;br /&gt;2 1/3 c Bread Flour 1/4 c Nuts;chopped&lt;br /&gt;2 tb Brown sugar 1/2 c Banana's;mashed2 small ones&lt;br /&gt;1 tb Dry milk 3/4 c Water&lt;br /&gt;1 ts Salt 1 ts Cinnamon; or nutmeg&lt;br /&gt;1 tb Butter 1 ts Yeast&lt;br /&gt;Just add as your B/M requires. I baked it on Bake Light in my Pan-1Lb'er.&lt;br /&gt;It came out nice and high and Light, but I thought it could have more&lt;br /&gt;banana 's. I used 1/2 cup but would go to 2 small Banana's.Was also good&lt;br /&gt;toasted. Good Luck and Enjoy from Mrs Tater-Head&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: WHOLE WHEAT HONEY-WALNUT BREAD - PAN-1&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;XKGR41A Don Fifield 1/4 c Walnuts (1 oz); chopped&lt;br /&gt;2 1/4 c Whole wheat flour 2 ts Honey&lt;br /&gt;1 tb Dry milk 15/16 c Water (7 1/2 fl.oz)&lt;br /&gt;1 ts Salt 1 ts Dry yeast&lt;br /&gt;1 tb Butter&lt;br /&gt;Timer OR Bake (Rapid) mode may be used. Place all ingredients (except&lt;br /&gt;liquids and yeast) inside the bread pan. Add liquid ingredients. Close&lt;br /&gt;cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE&lt;br /&gt;MODE. Press start. 5:00 will show.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: WHOLE WHEAT ORANGE ANISE BREAD - PAN-1&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;XKGR41A Don Fifield 2 tb Orange zest&lt;br /&gt;2 1/4 c Whole wheat flour 1 1/2 ts Anise&lt;br /&gt;1 tb Dry milk 1/2 c Orange juice&lt;br /&gt;1 ts Salt 1/2 c Water&lt;br /&gt;1 tb Butter 1 ts Dry yeast&lt;br /&gt;Bake (Rapid) mode may be used. Place all ingredients (except liquids and&lt;br /&gt;yeast) inside the bread pan. Add liquid ingredients. Close cover and place&lt;br /&gt;dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press&lt;br /&gt;start. 5:00 will show.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: WHOLE WHEAT PEANUT SESAME - PAN-1&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;XKGR41A Don Fifield 1/4 c Peanut butter (2 oz)&lt;br /&gt;Page 50&lt;br /&gt;BREAD500.TXT&lt;br /&gt;2 1/4 c Whole wheat flour 2 tb Sesame seeds&lt;br /&gt;1 tb Dry milk 1 c Water&lt;br /&gt;1 ts Salt 1 ts Dry yeast&lt;br /&gt;1 tb Butter&lt;br /&gt;Timer OR Bake (Rapid) mode may be used. Place all ingredients (except&lt;br /&gt;liquids and yeast) inside the bread pan. Add liquid ingredients. Close&lt;br /&gt;cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE&lt;br /&gt;MODE. Press start. 5:00 will show.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: WHOLE WHEAT YOGURT BREAD - PAN-1&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;XKGR41A Don Fifield 1 tb Sugar&lt;br /&gt;2 1/4 c Whole wheat flour 2 tb Sesame seeds&lt;br /&gt;1 tb Dry milk 1/2 c Yogurt (4 1/2 oz)&lt;br /&gt;1 ts Salt 1/2 c Water&lt;br /&gt;1 tb Butter 1 ts Dry yeast&lt;br /&gt;Bake (Rapid) mode may be used. Place all ingredients (except liquids and&lt;br /&gt;yeast) inside the bread pan. Add liquid ingredients. Close cover and place&lt;br /&gt;dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press&lt;br /&gt;start. 5:00 will show.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: PIZZA - PAN-1&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;XKGR41A Don Fifield 1 ts Dry yeast&lt;br /&gt;2 1/4 c Bread flour TOPPINGS:&lt;br /&gt;1 ts Salt 2/3 c Pizza sauce (10 oz)&lt;br /&gt;1 1/2 ts Vegetable oil 2 c Mozzarella cheese (8 oz)&lt;br /&gt;3/4 c Water Garnishes of your choice&lt;br /&gt;1. Place first 3 ingredients inside the bread pan. Add water. Close cover&lt;br /&gt;and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press&lt;br /&gt;start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes&lt;br /&gt;later) 2. Divide the dough into 4 equal portions. Roll each portion into a&lt;br /&gt;ball. 3. Place on a lightly floured surface. Cover with a plastic wrap and&lt;br /&gt;rest for 20 minutes. 4. Roll out each ball into a flat circle. 5. Place on&lt;br /&gt;a greased baking pan. Prick the surface with a fork. 6. Brush with 2&lt;br /&gt;tablespoons pizza sauce. Sprinkle mozzarella cheese on top. Garnish with&lt;br /&gt;ingredients of your choice. 7. Bake in 500 deg. oven for 12 to 15 minutes&lt;br /&gt;or until ingredients are cooked and the dough is crisp and slightly brown.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: WHOLE WHEAT BAGELS - PAN-1&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;XKGR41A Don Fifield 2/3 c Water&lt;br /&gt;1 1/8 c Whole wheat flour (5 1/4 oz) 1 1/2 ts Dry yeast&lt;br /&gt;1 1/8 c Bread flour (5 1/4 oz) TOPPINGS:&lt;br /&gt;1 ts Salt 3/4 tb Poppy seed (optional)&lt;br /&gt;1 tb Butter 3/4 tb Sesame seeds (optional)&lt;br /&gt;2 tb Molasses&lt;br /&gt;Page 51&lt;br /&gt;BREAD500.TXT&lt;br /&gt;1. Place first 4 ingredients inside the bread pan. Add molasses and water.&lt;br /&gt;Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT&lt;br /&gt;DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 3 hours&lt;br /&gt;and 15 minutes later) 2. Rest in a greased covered bowl in refrigerator for&lt;br /&gt;20 minutes. 3. Divide the dough into 6 equal portions. Roll each portion on&lt;br /&gt;a lightly floured surface into a log, approximately 3/4 inch thick and 8&lt;br /&gt;inches long, using the palm of your hand. 4. Seal the ends together tightly&lt;br /&gt;to make a ring with a 1 1/2 to 2 inch hole in the center. 5.Place on a&lt;br /&gt;greased baking pan. Spray water on top. Proof at 90 deg. for 30 minutes .&lt;br /&gt;6. Bring 1 gallon water with 1 tb sugar to a boil. 7. Reduce to a simmer.&lt;br /&gt;Cook 4 or 5 bagels at a time for 7 minutes, turning once. Drain well. 8.&lt;br /&gt;Place on a greased baking pan. 9. Sprinkle tops with poppy seeds or sesame&lt;br /&gt;seeds, if desired. 10. Bake in 45 deg. oven for 25 to 30 minutes until&lt;br /&gt;golden brown, turning them over after half the baking time.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: WHOLE WHEAT SOFT PRETZELS - PAN-1&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;XKGR41A Don Fifield 5/8 c Water (5 fl.oz)&lt;br /&gt;1 1/8 c Whole wheat flour (5 1/4 oz) 1 ts Dry yeast&lt;br /&gt;1 1/8 c Bread flour (5 1/4 oz) TOPPINGS:&lt;br /&gt;1 tb Dry milk 1 Egg; beaten&lt;br /&gt;1/2 ts Salt 3/4 tb Black sesame seeds(optional)&lt;br /&gt;1 tb Shortening 1/4 c Coarse salt (optional)&lt;br /&gt;2 tb Molasses&lt;br /&gt;1. Place first 5 ingredients inside the bread pan. Add molasses and water.&lt;br /&gt;Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT&lt;br /&gt;DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 3 hours&lt;br /&gt;and 15 minutes later) 2. Divide the dough into 8 equal portions. Roll each&lt;br /&gt;portion on a lightly floured surface into a ball. Cover with a plastic wrap&lt;br /&gt;and rest for 20 minutes. 3. Using the palm of the hand, roll each unit on a&lt;br /&gt;lightly floured surface into a rope of about 10 inches long. 4. Twist once&lt;br /&gt;where the dough overlaps. 5. Lift ends across to opposite edges. Tuck ends&lt;br /&gt;under. 6. Place on a greased baking pan. Spray water on top. Proof at 90&lt;br /&gt;deg. for 30 to 50 minutes. 7. Brush with beaten egg. Add any desired&lt;br /&gt;toppings. 8. Bake in 375 deg. oven for 15 to 22 minutes.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: WHOLE WHEAT PRUNE BREAD - PAN-1&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;XKGR41A Don Fifield 1/4 c Prunes (1 oz); chopped&lt;br /&gt;2 1/4 c Whole wheat flour 1 tb Molasses&lt;br /&gt;1 tb Dry milk 1 c Water&lt;br /&gt;1 ts Salt 1 ts Dry yeast&lt;br /&gt;1 tb Butter&lt;br /&gt;Bake (Rapid) mode may be used. Place all ingredients (except liquids and&lt;br /&gt;yeast) inside the bread pan. Add liquid ingredients. Close cover and place&lt;br /&gt;dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press&lt;br /&gt;start. 5:00 will show.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: DANISH PASTRIES - PAN-1&lt;br /&gt;Page 52&lt;br /&gt;BREAD500.TXT&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;XKGR41A Don Fifield 1/2 c Water&lt;br /&gt;1 3/4 c Bread flour (8 1/5 oz) 2 ts Dry yeast&lt;br /&gt;3/4 c Cake Flour (3 1/2 oz) 1/2 c Butter or marg.; for folding&lt;br /&gt;2 1/2 tb Dry milk -in the dough&lt;br /&gt;3/4 ts Salt 1 Egg; beaten&lt;br /&gt;3 1/2 tb Butter (1.4 oz) -for brushing on top&lt;br /&gt;Fillings: 1/2 - 3/4 c apricot jam or marmalade 1/4 - 1/3 c canned fruit&lt;br /&gt;filling or preserves 1/2 - 3/4 c nut streusel 1/2 - 3/4 c cheese filling&lt;br /&gt;1. Place first 5 ingredients inside the bread pan. Add water. Close cover&lt;br /&gt;and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press&lt;br /&gt;start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes&lt;br /&gt;later) 2. Place dough in greased bowl. Cover. Rest the dough in fridge for&lt;br /&gt;30 minutes. 3. Roll 5 oz of chilled butter between two sheets of waxed&lt;br /&gt;paper into a 8 x 7 inch rectangle. Place back in the refrigerator. Chill at&lt;br /&gt;least 1 hour. 4. Roll out the dough on a lightly floured surface into a 10&lt;br /&gt;x 10 1/2 inches rectangle. 5. Place the rolled out butter over two-thirds&lt;br /&gt;of the dough. Fold the third without butter over the center third. 6. Fold&lt;br /&gt;the remaining third on top. Seal edges. Rest the dough in the refrigerator&lt;br /&gt;for 20 to 30 minutes. 7. Place the dough at right angles to the previous&lt;br /&gt;position in #5. Roll out into 10 x 10 1/2 inches. Fold into thirds. Wrap&lt;br /&gt;and place into refrigerator for 20 to 30 minutes. Fold and roll three times&lt;br /&gt;more. Wrap and chill after each rolling. After the final folding, chill&lt;br /&gt;several hours or overnight. 8. Roll out the dough into 10 x 10 1/2 inches.&lt;br /&gt;Cut into 6 squares. Roll each out into about 7 inch square. 9. Place the&lt;br /&gt;filling of your choice in the center of each square. Brush the four corners&lt;br /&gt;lightly with water to help them seal when pressed together. 10. Fold&lt;br /&gt;opposite corners over the center. Press down firmly to seal together. Then&lt;br /&gt;fold the other two corners over the center and press all four corners&lt;br /&gt;tightly together. 11. Place on greased baking pan. Spray water on top. 12.&lt;br /&gt;Proof, brush with beaten&lt;br /&gt;egg and bake in 357 deg. oven for 10 to 15 minutes or until golden brown.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: HARVEST ROUND BREAD (BREADMAKER)&lt;br /&gt;Categories: Breads, Breadmaker&lt;br /&gt;Servings: 1&lt;br /&gt;-RENEE SCOTT (DNTM47A) 1 ts Salt&lt;br /&gt;1 c Whole wheat flour 1/2 c Carrots&lt;br /&gt;1 tb Honey 3/4 c Milk&lt;br /&gt;5/8 c Oatmeal 1/4 c Raisins&lt;br /&gt;1 tb Molasses 1/4 c -water&lt;br /&gt;1 pk Yeast 1/4 c Nuts&lt;br /&gt;1 c White flour 3/16 c Margarine&lt;br /&gt;NOTE: This recipe was resized; follow the directions for your B/M.&lt;br /&gt;Because I am still so new at this *P BB I wrote my note in the wrong place&lt;br /&gt;so here goes again! My bread making is improving, thanks to *P and B M&lt;br /&gt;Magic! I love the book. On a trip to New England I bought bread in a town&lt;br /&gt;square, it was wonderful! Later I wrote the baker for the recipe and she&lt;br /&gt;kindly sent it. I've only tried it once (I'm new to bread making). But now&lt;br /&gt;I'd like to try it in my BM. (the directions follow for assembling&lt;br /&gt;ingredients, etc. but since I want to make it in my BM, I'm not including&lt;br /&gt;them.&lt;br /&gt;Divide dough in two. Divide each half into 3 and make 3 ropes. Braid them&lt;br /&gt;and make into a circle. Attach both ends,repeat with other half.&lt;br /&gt;The bread was delicious and I would appreciate any help someone can give&lt;br /&gt;me. Until later, Renee N.C. San Diego&lt;br /&gt;Page 53&lt;br /&gt;BREAD500.TXT&lt;br /&gt;Formatted by Elaine Radis BGMB90B; JANUARY, '93&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: GAYE'S SOURDOUGH TIPS&lt;br /&gt;Categories: Breads, Breadmaker, Sourdough&lt;br /&gt;Servings: 1&lt;br /&gt;From: Gaye Levy ** DTXT63A&lt;br /&gt;You will find that your sourdough breads will have more "tang" and will&lt;br /&gt;rise higher in the BM if you follow this procedure:&lt;br /&gt;* Remove a cup )or more) of your starter from the fridge and bring to room&lt;br /&gt;temp.&lt;br /&gt;* Feed with 1 cup flour and 1 cup (or slightly less) water&lt;br /&gt;* Let the starter do its thing. It will become bubbly and foamy. Watch for&lt;br /&gt;its 'peak'. This usually occurs 8 to 10 hours after feeding. It is best to&lt;br /&gt;keep the starter warm (75 to 85 degrees). If it cold out, leave it in the&lt;br /&gt;oven with the light turned on!&lt;br /&gt;* Make your bread during the peak...while the starter is VERY active.&lt;br /&gt;* Dump the unused starter back into the mother pot. Following this method,&lt;br /&gt;you can even make sourdough in the b/m without yeast. Really!&lt;br /&gt;*Variation: Separate your starter into two batches. Create a "beer"&lt;br /&gt;starter with one batch. You will feed this pot with flat beer and flour&lt;br /&gt;instead of water and flour. A very unique and delicious taste!&lt;br /&gt;* To create your own sourdough recipe:&lt;br /&gt;Substitute 7/8 cup start for 1 cup liquid&lt;br /&gt;Reduce flour by 1/4 to 1/2 cup&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: FLOUR MEASURING HINT&lt;br /&gt;Categories: Information, Breadmaker, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;Diana Lewis vgwn37a&lt;br /&gt;All flour is presifted but it settles during shipment. A cup of flour&lt;br /&gt;scooped directly from the bag can weigh up to 5 ounces. It SHOULD weigh 4&lt;br /&gt;ounces. To measure correctly fluff up flour in the bag or canister. Then&lt;br /&gt;sprinkle it lightly with a spopon into a measuring cup, scrape the excess&lt;br /&gt;off the top with a knife. From King Arthur flour&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: SWEDISH LIMPA BREAD&lt;br /&gt;Categories: Breads, Breadmaker, Holiday&lt;br /&gt;Servings: 1&lt;br /&gt;-Dottie Cross TMPJ72B 1 tb Butter&lt;br /&gt;2 1/4 c Bread flour 1 tb Orange peel; chopped&lt;br /&gt;1/4 c (1 oz.) rye flour 1 1/2 ts Caraway seeds&lt;br /&gt;2 tb Brown sugar 1/2 ts Fennel seed&lt;br /&gt;1 tb Dry milk 15/16 c (7-1/2 fl. oz.) water&lt;br /&gt;1 ts Salt 1 ts Dry yeast&lt;br /&gt;Combine ingredients in order according to your own bread machine&lt;br /&gt;instructions.&lt;br /&gt;Hope you enjoy! It's delicious bread!&lt;br /&gt;Makes (1) 1 pound loaf Reformatted by: CYGNUS, HCPM52C&lt;br /&gt;Page 54&lt;br /&gt;BREAD500.TXT&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: COTTAGE DILL BREAD FOR BREAD MACHINE&lt;br /&gt;Categories: Breads, Breadmaker&lt;br /&gt;Servings: 8&lt;br /&gt;-Electric Bread&lt;br /&gt;--------------------------------REGULAR LOAF--------------------------------&lt;br /&gt;1/2 c Water 1 1/4 c Cottage cheese&lt;br /&gt;2 c White bread flour 1/2 tb Dry onion&lt;br /&gt;1 tb Dry milk 1/2 tb Dill seed&lt;br /&gt;1 tb Sugar 1/2 tb Dill weed&lt;br /&gt;1 ts Salt 1 ts Fast rise yeast; **OR**&lt;br /&gt;1 tb Butter 2 ts -Active dry yeast&lt;br /&gt;---------------------------------LARGE LOAF---------------------------------&lt;br /&gt;3/4 c Water 3/4 c Cottage cheese&lt;br /&gt;3 c White bread flour 1 tb Dry onion&lt;br /&gt;1 1/2 tb Dry milk 1 tb Dill seed&lt;br /&gt;2 tb Sugar 1 tb Dill weed&lt;br /&gt;1 1/2 ts Salt 2 ts Fast rise yeast; **OR**&lt;br /&gt;1 1/2 tb Butter 3 ts -Active dry yeast&lt;br /&gt;+++ servings are based on 8 for regular loaf and 12 for large loaf. Hints:&lt;br /&gt;Use small curd, lowfat cottage cheese. This recipe can be made with the&lt;br /&gt;regular or rapid bake cycles. Be sure to follow loading instructions for&lt;br /&gt;your particular bread machine.&lt;br /&gt;-- from ELECTRIC BREAD, by Innovative Cooking Enterprises, Inc.&lt;br /&gt;PO BOX 240888, Anchorage, Alaska 99524-0888 Courtesy of Hunter&lt;br /&gt;Elliott&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: ZOJI'S HEARTY OATMEAL BREAD&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;-S DUNLAP USN (RET) XRVR35A 2 2/3 c Bread flour&lt;br /&gt;1 1/4 c Water 1/2 c "quick" oatmeal&lt;br /&gt;1 1/2 tb Powdered milk 3 tb Vital gluten;&lt;br /&gt;2 tb Brown sugar -(optional, but good)&lt;br /&gt;3 tb Butter; (margerine) 1 pk Yeast&lt;br /&gt;1 1/2 ts Salt&lt;br /&gt;Bake on the "regular" cycle, and you'll get a truly fine and tasty "white"&lt;br /&gt;loaf that won't last very long. This is my contribution to your 1993....how&lt;br /&gt;about a few of your "bulletproof" favorites in return? Have the very finest&lt;br /&gt;of New Years....&lt;br /&gt;Stan Dunlap&lt;br /&gt;Formatted by Elaine Radis&lt;br /&gt;Posted on P* JANUARY, 1993&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: CREAM CHEESE BREAD&lt;br /&gt;Categories: Breadmaker, Breads, Dairy&lt;br /&gt;Servings: 1&lt;br /&gt;-PEGGY SEEVERS (PDMT15A) 3 tb Sugar&lt;br /&gt;1/3 c Milk 1 ts Salt&lt;br /&gt;1 c Cream cheese; (I cube mine) 3 c Bread flour&lt;br /&gt;Page 55&lt;br /&gt;BREAD500.TXT&lt;br /&gt;1/4 c Margarine; or butter 2 1/2 ts Yeast&lt;br /&gt;1 Egg&lt;br /&gt;Here is the recipe for Cream Cheese bread from DG book II&lt;br /&gt;cook this on the light crust setting and if you want to add choc chips,&lt;br /&gt;raisins or other dried fruits, use the setting for adding these at the&lt;br /&gt;beep.&lt;br /&gt;Enjoy!&lt;br /&gt;Formatted by Elaine Radis&lt;br /&gt;Posted on P* JANUARY, 1993&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: DEDE'S BUTTERMILK BREAD&lt;br /&gt;Categories: Breads, Breadmaker&lt;br /&gt;Servings: 1&lt;br /&gt;1 1/8 c Buttermilk or 1 1/2 ts Salt&lt;br /&gt;4 tb Dry buttermilk powder and 1 tb Butter or margarine&lt;br /&gt;1 1/8 c Water 3 tb Honey&lt;br /&gt;(for Welbilt/Dak machines 1/4 ts Baking soda*&lt;br /&gt;Add 2 T more buttermilk) 1 1/2 ts Red Star active dry yeast&lt;br /&gt;3 c Bread flour&lt;br /&gt;* Prodigy "research" has shown that if using powdered buttermilk we should&lt;br /&gt;omit the baking soda.&lt;br /&gt;Place all ingredients in bread pan, select Light Crust setting, and pres&lt;br /&gt;Start. From Bread Machine Magic by Linda Rehberg and Lois Conway.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: LISA'S CORNY BREAD&lt;br /&gt;Categories: Breads, Breadmaker&lt;br /&gt;Servings: 10&lt;br /&gt;---------------------------LISA CRAWLEY TSPN00B---------------------------&lt;br /&gt;3 c Flour 1 1/2 ts Dry Yeast&lt;br /&gt;1 tb Sugar 7/8 c Milk; warmed&lt;br /&gt;1 ts Salt 1/4 c Water; plus enough for dough&lt;br /&gt;1/2 c Yellow Cornmeal 1 1/2 tb Butter&lt;br /&gt;Add all ingred. into Bread machine in order per your manufacturer. NOTE:&lt;br /&gt;Very nice texture and flavor. A definite DO AGAIN!&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: ANADAMA BREAD - PAN-1&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;XKGR41A Don Fifield 1 tb Molasses&lt;br /&gt;2 1/4 c Bread Flour 1 tb Olive oil&lt;br /&gt;1 tb Dry milk 15/16 c Water (7 1/2 fl.oz)&lt;br /&gt;1 ts Salt 1 ts Dry yeast&lt;br /&gt;1/4 c Cornmeal (1/2 oz)&lt;br /&gt;Timer OR Bake (Rapid) mode may be used. Place all ingredients (except&lt;br /&gt;liquids and yeast) inside the bread pan. Add liquid ingredients. Close&lt;br /&gt;cover and place dry yeast into the yeast holder. Press start.&lt;br /&gt;Page 56&lt;br /&gt;BREAD500.TXT&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: BASIC WHITE BREAD - PAN-1&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;XKGR41A Don Fifield 1 tb Butter (2/5 oz)&lt;br /&gt;2 1/4 c Bread flour (10 1/2 oz) 2 tb Sugar (3/5 oz)&lt;br /&gt;1 tb Dry milk (1/5 oz) 7/8 c Water (7 fl.oz)&lt;br /&gt;1 ts Salt (1/5 oz) 1 ts Dry yeast (1/10 oz)&lt;br /&gt;Timer OR Bake (Rapid) mode may be used. Place all ingredients (except&lt;br /&gt;liquids and yeast) inside the bread pan. Add liquid ingredients. Close&lt;br /&gt;cover and place dry yeast into the yeast holder. Press start.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: DOUBLE BRAN BREAD - PAN-1&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;XKGR41A Don Fifield 1 tb Butter&lt;br /&gt;2 1/4 c Bread Flour 1/3 c Bran flakes (1 oz)&lt;br /&gt;1 tb Brown sugar 1/4 c Toasted bran (3/4 oz)&lt;br /&gt;1 tb Dry milk 1 c Water&lt;br /&gt;1 ts Salt 1 ts Dry yeast&lt;br /&gt;Timer OR Bake (Rapid) mode may be used. Place all ingredients (except&lt;br /&gt;liquids and yeast) inside the bread pan. Add liquid ingredients. Close&lt;br /&gt;cover and place dry yeast into the yeast holder. Press start.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: CARROT-SPICE BREAD - PAN-1&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;XKGR41A Don Fifield 1/4 c Carrots (1 oz); grated&lt;br /&gt;2 1/4 c Bread Flour 2 ts Allspice&lt;br /&gt;1 tb Dry milk 1 tb Honey&lt;br /&gt;1 ts Salt 3/4 c Water&lt;br /&gt;1 tb Butter 1 ts Dry yeast&lt;br /&gt;Bake (Rapid) mode may be used. Place all ingredients (except liquids and&lt;br /&gt;yeast) inside the bread pan. Add liquid ingredients. Close cover and place&lt;br /&gt;dry yeast into the yeast holder. Press start.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: CRACKED WHEAT-SUNFLOWER BREAD - PAN-1&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;XKGR41A Don Fifield 1/4 c Unsalted sunflower seeds&lt;br /&gt;2 1/4 c Bread Flour -(1 oz)&lt;br /&gt;1 tb Dry milk 1 tb Honey&lt;br /&gt;1 ts Salt 1 c Water&lt;br /&gt;1 tb Butter 1 ts Dry yeast&lt;br /&gt;1/4 c Cracked wheat cereal (1 oz)&lt;br /&gt;Page 57&lt;br /&gt;BREAD500.TXT&lt;br /&gt;Bake (Rapid) mode may be used. Place all ingredients (except liquids and&lt;br /&gt;yeast) inside the bread pan. Add liquid ingredients. Close cover and place&lt;br /&gt;dry yeast into the yeast holder. Press start.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: HERB BREAD - PAN-1&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;XKGR41A Don Fifield 2 tb Parsley&lt;br /&gt;2 1/4 c Bread Flour 1 tb Caraway seeds&lt;br /&gt;2 tb Sugar 1 tb Dill&lt;br /&gt;1 tb Dry milk 15/16 c Water (7 1/2 fl.oz)&lt;br /&gt;1 ts Salt 1 ts Dry yeast&lt;br /&gt;1 tb Butter&lt;br /&gt;Timer OR Bake (Rapid) mode may be used. Place all ingredients (except&lt;br /&gt;liquids and yeast) inside the bread pan. Add liquid ingredients. Close&lt;br /&gt;cover and place dry yeast into the yeast holder. Press start.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: MILK BREAD - PAN-1&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;XKGR41A Don Fifield 1 tb Butter&lt;br /&gt;2 1/4 c Bread Flour 15/16 c Milk (7 1/2 fl.oz)&lt;br /&gt;2 tb Sugar 1 ts Dry yeast&lt;br /&gt;1 ts Salt&lt;br /&gt;Bake (Rapid) mode may be used. Place all ingredients (except liquids and&lt;br /&gt;yeast) inside the bread pan. Add liquid ingredients. Close cover and place&lt;br /&gt;dry yeast into the yeast holder. Press start.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: MULTGRAIN BREAD - PAN-1&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;XKGR41A Don Fifield 1 tb Butter&lt;br /&gt;2 1/4 c Bread Flour 1 ts Cornmeal&lt;br /&gt;2 tb Whole wheat flour 1 tb Cracked wheat cereal&lt;br /&gt;2 tb Soy flour 2 tb Bran flakes&lt;br /&gt;2 tb Triticale flour * 1 ts Flax seeds&lt;br /&gt;1 ts Millet flour 1 tb Honey&lt;br /&gt;1 tb Dry milk 1 c Water&lt;br /&gt;1 ts Salt 1 ts Dry yeast&lt;br /&gt;* IF TRITICALE FLOUR IS UNAVAILABLE, USE: 1 tb ALL-PURPOSE FLOUR AND 1 tb&lt;br /&gt;RYE FLOUR.&lt;br /&gt;Place all ingredients (except liquids and yeast) inside the bread pan. Add&lt;br /&gt;liquid ingredients. Close cover and place dry yeast into the yeast holder.&lt;br /&gt;Press start.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Page 58&lt;br /&gt;BREAD500.TXT&lt;br /&gt;Title: OATMEAL-APPLESAUCE BREAD - PAN-1&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;XKGR41A Don Fifield 1/4 c Oatmeal (4/5 oz)&lt;br /&gt;2 1/4 c Bread flour 1/4 c Applesauce (2 1/10 oz)&lt;br /&gt;1 tb Sugar 1/2 ts Cinnamon&lt;br /&gt;1 tb Dry milk 5/8 c Water (5 fl.oz)&lt;br /&gt;1 ts Salt 1 ts Dry yeast&lt;br /&gt;1 tb Butter&lt;br /&gt;Bake (Rapid) mode may be used. Place all ingredients (except liquids and&lt;br /&gt;yeast) inside the bread pan. Add liquid ingredients. Close cover and place&lt;br /&gt;dry yeast into the yeast holder. Press start.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: ORANGE BREAD - PAN-1&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;XKGR41A Don Fifield 1 tb Butter&lt;br /&gt;2 1/4 c Bread flour 1 tb Orange zest; chopped&lt;br /&gt;1 ts Sugar 7/16 c Orange juice (3 1/2 fl.oz)&lt;br /&gt;1 tb Dry milk 1/2 c Water&lt;br /&gt;1 ts Salt 1 ts Dry yeast&lt;br /&gt;Bake (Rapid) mode may be used. Place all ingredients (except liquids and&lt;br /&gt;yeast) inside the bread pan. Add liquid ingredients. Close cover and place&lt;br /&gt;dry yeast into the yeast holder. Press start.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: EGG BREAD - PAN-1&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;XKGR41A Don Fifield 1 tb Butter&lt;br /&gt;2 1/4 c Bread Flour 1 sm Egg&lt;br /&gt;1 tb Sugar 3/4 c Milk; or enough to make&lt;br /&gt;1 ts Sugar -16/16 c with the whole egg&lt;br /&gt;1 tb Dry milk 1 ts Dry yeast&lt;br /&gt;1 ts Salt&lt;br /&gt;Bake (Rapid) mode may be used. Place all ingredients (except liquids and&lt;br /&gt;yeast) inside the bread pan. Add liquid ingredients. Close cover and place&lt;br /&gt;dry yeast into the yeast holder. Press start.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: FRUIT NUT BRAN BREAD - PAN-1&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;XKGR41A Don Fifield 1/4 c Bran flakes (4/5 oz)&lt;br /&gt;2 1/4 c Bread Flour 3 tb Toasted bran&lt;br /&gt;2 tb Brown sugar 1/4 c Sliced almonds (4/5 oz)&lt;br /&gt;1 tb Dry milk 1/4 c Dried fruit bits (1 2/5 oz)&lt;br /&gt;1 ts Salt 1 c Water&lt;br /&gt;1 tb Butter 1 ts Dry yeast&lt;br /&gt;Page 59&lt;br /&gt;BREAD500.TXT&lt;br /&gt;Place all ingredients (except liquids and yeast) inside the bread pan. Add&lt;br /&gt;liquid ingredients. Close cover and place dry yeast into the yeast holder.&lt;br /&gt;Select BAKE (LIGHT) mode. Press start.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: CHEESE &amp;amp; PEPPERONI BREAD - PAN-1&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;XKGR41A Don Fifield 2 ts Parmesan cheese, grated&lt;br /&gt;2 1/4 c Bread flour 1/2 ts Garlic powder&lt;br /&gt;1 tb Sugar 1/2 ts Onion powder&lt;br /&gt;1 tb Dry milk 1/4 ts Oregano&lt;br /&gt;1 ts Salt 1 ts Olive oil&lt;br /&gt;1/4 c Pepperoni (1 oz); chopped 3/4 c Water&lt;br /&gt;1/4 c Provolone cheese (1 1/5 oz); 1 ts Dry yeast&lt;br /&gt;-chopped&lt;br /&gt;Place all ingredients (except liquids and yeast) inside the bread pan. Add&lt;br /&gt;liquid ingredients. Close cover and place dry yeast into the yeast holder.&lt;br /&gt;Press start.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: POPPY SEED-LEMON BREAD - PAN-1&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;XKGR41A Don Fifield 1 tb Butter&lt;br /&gt;2 1/4 c Bread flour 2 tb Poppy seeds&lt;br /&gt;1 tb Sugar 1 tb Lemon peel&lt;br /&gt;1 tb Dry milk 15/16 c Water (7 1/2 fl.oz)&lt;br /&gt;1 ts Salt 1 ts Dry yeast&lt;br /&gt;Bake (Rapid) mode may be used. Place all ingredients (except liquids and&lt;br /&gt;yeast) inside the bread pan. Add liquid ingredients. Close cover and place&lt;br /&gt;dry yeast into the yeast holder. Press start.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: PUMPERNICKEL BREAD - PAN-1&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;XKGR41A Don Fifield 1 tb Butter&lt;br /&gt;2 1/4 c Bread flour 3 tb Cornmeal&lt;br /&gt;1/4 c Rye flour (1 oz) 2 tb Cocoa&lt;br /&gt;1/4 c Whole wheat flour(1 1/3 oz) 2 tb Molasses&lt;br /&gt;1 tb Dry milk 15/16 c Water (7 1/2 fl.oz)&lt;br /&gt;1 ts Salt 1 ts Dry yeast&lt;br /&gt;Place all ingredients (except liquids and yeast) inside the bread pan. Add&lt;br /&gt;liquid ingredients. Close cover and place dry yeast into the yeast holder.&lt;br /&gt;Press start.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: PUMNPKIN BREAD - PAN-1&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Page 60&lt;br /&gt;BREAD500.TXT&lt;br /&gt;Servings: 1&lt;br /&gt;XKGR41A Don Fifield 1 tb Butter&lt;br /&gt;2 1/4 c Bread flour 1/4 c Pumpkin; cooked and mashed&lt;br /&gt;1 tb Sugar -(1 4/5 oz)&lt;br /&gt;1 tb Dry milk 3/4 c Water&lt;br /&gt;1 ts Salt 1 ts Dry yeast&lt;br /&gt;Bake (Rapid) mode may be used. Place all ingredients (except liquids and&lt;br /&gt;yeast) inside the bread pan. Add liquid ingredients. Close cover and place&lt;br /&gt;dry yeast into the yeast holder. Press start.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: RAISIN BREAD - PAN-1&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;XKGR41A Don Fifield 1 tb Butter&lt;br /&gt;2 1/4 c Bread flour 1/4 c Raisins (1 1/2 oz)&lt;br /&gt;1 tb Sugar 1/2 tb Cinnamon (optional)&lt;br /&gt;1 tb Dry milk 7/8 c Water&lt;br /&gt;1 ts Salt 1 ts Dry yeast&lt;br /&gt;Place all ingredients (except liquids and yeast) inside the bread pan. Add&lt;br /&gt;liquid ingredients. Close cover and place dry yeast into the yeast holder.&lt;br /&gt;Select BAKE (LIGHT) mode. Press start.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: RYE BREAD - PAN-1&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;XKGR41A Don Fifield 1 ts Salt&lt;br /&gt;2 1/4 c Bread flour 1 tb Butter&lt;br /&gt;1/4 c Rye flour (1 oz) 1 c Water&lt;br /&gt;2 tb Sugar 1 ts Dry yeast&lt;br /&gt;1 tb Dry milk&lt;br /&gt;Timer may be used. Place all ingredients (except liquids and yeast) inside&lt;br /&gt;the bread pan. Add liquid ingredients. Close cover and place dry yeast into&lt;br /&gt;the yeast holder. Press start.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: SPICY CHEESE LOAF - PAN-1&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;XKGR41A Don Fifield 1 ts Dry mustard&lt;br /&gt;2 1/4 c Bread flour 1/4 ts Black pepper&lt;br /&gt;2 tb Sugar 1/2 c Cheddar cheese; shredded&lt;br /&gt;1 tb Dry milk 1 tb Worcestershire sauce&lt;br /&gt;1 ts Salt 7/8 c Water&lt;br /&gt;1 tb Butter 1 ts Dry yeast&lt;br /&gt;Bake (Rapid) mode may be used. Place all ingredients (except liquids and&lt;br /&gt;yeast) inside the bread pan. Add liquid ingredients. Close cover and place&lt;br /&gt;dry yeast into the yeast holder. Press start.&lt;br /&gt;-----&lt;br /&gt;Page 61&lt;br /&gt;BREAD500.TXT&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: NO-FAT BAGELS FOR BREADMACHINE&lt;br /&gt;Categories: Breadmaker, Breads, Low-cal, Jewish&lt;br /&gt;Servings: 6&lt;br /&gt;-Judy Garnett pjxg05a 3 c Flour&lt;br /&gt;1 pk Yeast 1 Egg white&lt;br /&gt;3/4 c -Warm water; 110 deg 1 1/2 -water&lt;br /&gt;Place yeast and flour to bread pan of machine. Add egg white and warm&lt;br /&gt;water. Program for Manual, White Bread and press start. Allow bread to&lt;br /&gt;knead two times and then remove from pan.&lt;br /&gt;Shaping Bagels: Divide dough into 12 portions. Roll each piece into a&lt;br /&gt;smooth ball. Punch a hole in center of dough and shape like a bagel. Cover&lt;br /&gt;and let rise 20 minutes.&lt;br /&gt;In a large pot, bring 1 gal of water to a boil. Add 3 bagels at a time and&lt;br /&gt;simmer for 5 minutes turning once. Drain. Beat egg white and water together&lt;br /&gt;lightly. Brush bagles with egg white and water glaze. For variety sprinkle&lt;br /&gt;with onion or garlic bits or sesame or poppy seeds/ Bake in preheated 375&lt;br /&gt;deg oven 30 mins. or until brown. Makes 6.&lt;br /&gt;Adapted from: No Salt No Sugar No Fat Cookbook.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: BAGELS (BREADMAKER)&lt;br /&gt;Categories: Breads, Breadmaker, Jewish&lt;br /&gt;Servings: 12&lt;br /&gt;----------------------------------SMALL (8----------------------------------&lt;br /&gt;2/3 c Water 2/3 c Whole wheat flour&lt;br /&gt;1 tb Honey 1 1/3 c Bread flour&lt;br /&gt;1 ts Salt 1 ts Yeast&lt;br /&gt;---------------------------------MEDIUM (12---------------------------------&lt;br /&gt;1 c Water 1 c Whole wheat flour&lt;br /&gt;1 1/2 tb Honey 2 c Bread flour&lt;br /&gt;1 1/2 ts Salt 1 1/2 ts Yeast&lt;br /&gt;---------------------------------LARGE (16---------------------------------&lt;br /&gt;1 1/3 c Water 1 1/3 c Whole wheat flour&lt;br /&gt;2 tb Honey 2 2/3 c Bread flour&lt;br /&gt;2 ts Salt 2 1/2 ts Yeast&lt;br /&gt;Set for dough cycle.Let the machine knead the dough once, and then let the&lt;br /&gt;dough rise for only 20 minutes in the machine. Even if your cycle runs&lt;br /&gt;longer, simply remove dough after 20 minutes and turn off the machine.&lt;br /&gt;Divide the dough into the appropriate number of pieces. Each piece should&lt;br /&gt;be rolled into a rope and made into a circle, pressing the ends together.&lt;br /&gt;You may find it necessary to wet one end slightly to help seal the ends&lt;br /&gt;together. Place these on a well greased baking sheet, cover and let rise&lt;br /&gt;only 15 to 20 minutes. Meanwhile, bring to a slight boil in a "nonaluminum&lt;br /&gt;pan", (Donna German uses a cast iron frying pan) about 2 inches of water.&lt;br /&gt;Carefully lower about 3 or 4 bagels at a time into the water, cooking for&lt;br /&gt;about 30 seconds on each side. Remove bagels, drain on a towel, sprinkle&lt;br /&gt;with poppy seeds, sesame seeds or dried onion bits if desired and place on&lt;br /&gt;the greased baking sheet. Bake in a preheated 550 degree oven for 8&lt;br /&gt;minutes. This recipe is from Donna German's first Breadmachine Cookbook,&lt;br /&gt;pages 160- 161.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: ANNE AND BILL'S APPLE OATMEAL BREAD WITH RAIS&lt;br /&gt;Page 62&lt;br /&gt;BREAD500.TXT&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;1/2 c Old fashioned rolled oats 1 1/2 tb Nonfat dry milk powder&lt;br /&gt;5/8 c Water 1 1/2 tb Applesauce*&lt;br /&gt;1/2 c Unsweetened applesauce 1/3 c Raisins&lt;br /&gt;2 3/4 c Bread flour 1 ts Ground cinnamon&lt;br /&gt;1 1/2 ts Salt 1 1/2 ts Yeast*&lt;br /&gt;2 tb Brown sugar&lt;br /&gt;Place in bread pan. Select light crust setting. *Welbilt/Dak 1 1/2 pound&lt;br /&gt;machines take 2 teaspoons. Recipe calls for 1 1/2 T butter...I use&lt;br /&gt;applesauce. Hold back some water to begin with. Did not use raisin setting.&lt;br /&gt;Flavor outstanding. Very moist, but not soggy.&lt;br /&gt;1 1/2 lb. loaf - Bread Machine Magic&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: OLD-FASHIONED WHEAT BREAD&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;---------------------------------BETH LANE---------------------------------&lt;br /&gt;-------------------------------ONE POUND LOAF-------------------------------&lt;br /&gt;3/4 c Water 1/3 c Whole Wheat Flour&lt;br /&gt;1 1/2 tb Canola Oil 2 tb Powdered Milk&lt;br /&gt;1 1/2 tb Maple Syrup 1 ts Fine Sea Salt&lt;br /&gt;1 2/3 c Unbleached All-Purpose Flour 1 1/2 ts Active Dry Yeast&lt;br /&gt;Put all the ingredients in the inner pan in the order listed, or in the&lt;br /&gt;reverse order if the manual for your machine specifies dry ingredients&lt;br /&gt;first andliquids last. Select Basic Wheat cycle, LIGHT SETTING (or the&lt;br /&gt;quivalent setting for your machine. Push Start.&lt;br /&gt;Recipe from The Breadman's Healthy Bread Book by George Burnett.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: POTATO KUGEL BREAD&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 6&lt;br /&gt;---------------------------WENDY CERACCHE DBCP84B---------------------------&lt;br /&gt;----------------------------MAKES A MEDIUM LOAF----------------------------&lt;br /&gt;3/4 c Mashed Potatoes * 1 tb Sugar&lt;br /&gt;3/4 c Potato Water 3 c Bread Flour&lt;br /&gt;2 1/4 tb Vegetable Oil 1 1/2 ts Yeast&lt;br /&gt;3/4 ts Salt 2 ts Wheat Germ&lt;br /&gt;* Mashed Potatoes = Use boiled or instant, but add minced onion, parmesan&lt;br /&gt;cheese and horseradish. The dough is very liquid and the bread will not&lt;br /&gt;rise very high but it makes a chewy bread similar in texture to a knish or&lt;br /&gt;a potato kugel.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Quick Sourdough Bread&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 12&lt;br /&gt;Page 63&lt;br /&gt;BREAD500.TXT&lt;br /&gt;2 1/4 c Bread Flour 1/2 c Dairy sour cream&lt;br /&gt;1 tb Wheat Germ 1 tb Vinegar&lt;br /&gt;1 1/2 ts Sugar 1/2 Egg white&lt;br /&gt;1 ts Salt 1/2 tb Water&lt;br /&gt;1/4 ts Ginger 1 ts Poppy seed&lt;br /&gt;1/2 c Water 2 ts Yeast&lt;br /&gt;Load as directed for your bread machine.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Wonder Bread--Golden Egg Bread&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 12&lt;br /&gt;2 1/2 ts Yeast 2 Eggs&lt;br /&gt;3 c Bread flour 6 tb Vegetable oil&lt;br /&gt;1 1/2 ts Salt 3/4 c Water&lt;br /&gt;4 tb Sugar&lt;br /&gt;Load according to your machine's directions. Bake on light.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Lemon Poppy Seed Bread&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 12&lt;br /&gt;3/4 c Water 2 tb Honey&lt;br /&gt;3 c Bread flour 1/2 c Almonds, toasted &amp;amp; sliced&lt;br /&gt;1 1/2 tb Dry milk 1 tb Lemon peel&lt;br /&gt;1 ts Salt 3 tb Poppy seeds&lt;br /&gt;1 1/2 tb Butter 2 ts Lemon extract&lt;br /&gt;3/4 c Lemon Yogurt 2 ts Yeast&lt;br /&gt;You can also use sour cream instead of the yogurt for a bit of a different&lt;br /&gt;taste. Load as directed for your bread machine.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Walnut-Onion Herb Bread&lt;br /&gt;Categories: Breads, Breadmaker&lt;br /&gt;Servings: 8&lt;br /&gt;1 1/4 tb Active dry yeast 1/4 c Chopped fresh dill&lt;br /&gt;2 tb Sugar Or&lt;br /&gt;1 c Warm water (105-115) 1 1/2 tb Dried dill&lt;br /&gt;1 c Warm milk (105-115) 4 1/2 c Flour&lt;br /&gt;1 Egg 1/3 c Minced white onion&lt;br /&gt;2 ts Salt 2/3 c Coarsely chopped walnuts&lt;br /&gt;2 tb Walnut oil or unsalted buttr&lt;br /&gt;*This recipe is for making bread in a casserole dish with no kneading. To&lt;br /&gt;make it in a bread machine cut liquid and flour in half. In a small bowl,&lt;br /&gt;sprinkle the yeast and a pinch of sugar over the warm water. Stir to&lt;br /&gt;dissolve and let stand until foamy, about 10 minutes. In a large bowl,&lt;br /&gt;combine the mild, remaining sugar, egg, salt, oil or butter, dill and 1 1/2&lt;br /&gt;cups flour. Beat with a wisk or heavy duty mixer until smooth. Add the&lt;br /&gt;yeast mixture and remaining flour 1/2 cup at a time, beating vigorously&lt;br /&gt;about 2 minutes. Batter will be sticky. Cover with plastic wrap and let&lt;br /&gt;rise in a warm area until doubled in bulk, about 1 hour. Sprinkle the onion&lt;br /&gt;and walnuts over the top of the batter and stir down, beating vigorously to&lt;br /&gt;Page 64&lt;br /&gt;BREAD500.TXT&lt;br /&gt;evenly distribute. Turn into a well greased 3-quart casserole or souffle&lt;br /&gt;dish, 9-inch springform pan, or 9-inch kugel of tube mold. Cover loosley&lt;br /&gt;with plastic wrap and let rise in a warm area until doubled in bulk, about&lt;br /&gt;30 minutes. Preheat the oven to 375 degrees. Bake in the center of the oven&lt;br /&gt;until the top is crusty brown, hollow when tapped and a cake tester&lt;br /&gt;inserted into the center comes out clean, about 45-50 minutes. Run a sharp&lt;br /&gt;knife around the sides of the pan and turn out of the pan onto a rack to&lt;br /&gt;cool right side up. Variation: add 4 ounces mozzarella cheese, cut into&lt;br /&gt;cubes. *For Bread machine, dump in all ingredinets and push start.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: SAUCY APPLE BREAD * ElecBr-1&lt;br /&gt;Categories: Breadmaker, Breads, Apples&lt;br /&gt;Servings: 1&lt;br /&gt;--------------------------------1 POUND LOAF--------------------------------&lt;br /&gt;-Marie Frainier *DGCP02C* 2 1/2 tb Honey&lt;br /&gt;1/2 c Apple cider 1/3 ts Vanilla extract&lt;br /&gt;1 1/3 c White bread flour 2 1/2 tb Unchopped walnuts&lt;br /&gt;3/4 c Plus (see Below) 2 1/2 tb Beaten egg&lt;br /&gt;1 tb Wheat flour 1/3 c Unsweetened applesauce&lt;br /&gt;1 ts Salt 1/3 c Unpeeled granny smith apples&lt;br /&gt;2 1/2 tb Plain yogurt 1 1/4 ts Yeast (active dry)&lt;br /&gt;*** core and dice unpeeled apple.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: APPLE OAT BREAD * ElecBr-1&lt;br /&gt;Categories: Breadmaker, Breads, Apples&lt;br /&gt;Servings: 1&lt;br /&gt;--------------------------------1 POUND LOAF--------------------------------&lt;br /&gt;-Marie Frainier *DGCP02C* 1 tb Concentrated apple juice&lt;br /&gt;1/2 c Water 2 ts Lemon juice&lt;br /&gt;1 1/3 c White bread flour 1 tb Honey&lt;br /&gt;2/3 c Wheat flour 2 tb Yogurt&lt;br /&gt;2 ts Dry milk 2 ts Molasses&lt;br /&gt;1 ts Salt 1/4 c Oats&lt;br /&gt;2 ts Butter 2 ts Yeast (active dry)&lt;br /&gt;1/2 c Canned/chopped apples&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: WHOLE WHEAT SUNFLOWER BREAD&lt;br /&gt;Categories: Breadmaker, Breads, Bmm&lt;br /&gt;Servings: 1&lt;br /&gt;1 pound loaf 1 ts Salt&lt;br /&gt;1/3 c Old fash rolled oats 1 tb Applesauce&lt;br /&gt;5/8 c Buttermilk 1 tb Brown sugar&lt;br /&gt;1 Egg Grated rind 1 orange&lt;br /&gt;1 c Whole wheat flour 1/4 c Sunflower seeds&lt;br /&gt;1 c Bread flour 1/4 ts Baking soda&lt;br /&gt;2 ts Wheat gream 3 ts Yeast&lt;br /&gt;Crust light. Bake.&lt;br /&gt;-----&lt;br /&gt;Page 65&lt;br /&gt;BREAD500.TXT&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: BASIC WHITE BREAD&lt;br /&gt;Categories: Breadmaker, Breads, Pam vkbb14a, Bmm&lt;br /&gt;Servings: 1&lt;br /&gt;--1 1/2 pound loaf 1 1/2 ts Salt&lt;br /&gt;1/2 c Water 1 1/2 tb Butter/marg/applesauce&lt;br /&gt;5/8 c Milk 3 tb Sugar&lt;br /&gt;3 c Bread flour 1 1/2 ts Yeast&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: EGG BREAD&lt;br /&gt;Categories: Breadmaker, Pam vkbb14a, Breads, Bmm&lt;br /&gt;Servings: 1&lt;br /&gt;1 1/2 pound loaf 1 1/2 ts Salt&lt;br /&gt;3/4 c Milk 3 tb Applesauce&lt;br /&gt;2 Eggs 1/4 c Sugar&lt;br /&gt;3 c Bread flour 1 1/2 ts Yeast&lt;br /&gt;Crust light.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: BASIC WHOLE WHEAT&lt;br /&gt;Categories: Breadmaker, Pam vkbb14a, Breads, Bmm&lt;br /&gt;Servings: 1&lt;br /&gt;1 pound loaf 1 c Bread flour&lt;br /&gt;1/4 c Water 1 ts Salt&lt;br /&gt;3/8 c Milk 1 tb Applesauce (oil)&lt;br /&gt;1 Egg 1 tb Honey&lt;br /&gt;1 c Whole wheat flour 2 ts Yeast&lt;br /&gt;Crust light Bake.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: SAN DIEGO SUNSHINE&lt;br /&gt;Categories: Breadmaker, Pam vkbb14a, Breads, Bmm&lt;br /&gt;Servings: 1&lt;br /&gt;1 pound loaf 1 1/2 tb Applesauce (butter)&lt;br /&gt;3/4 c Water 1 tb Brown sugar&lt;br /&gt;1 1/3 c Bread flour 1 tb Honey&lt;br /&gt;2/3 c Whole wheat flour Grated rind of 1 orange&lt;br /&gt;1 ts Salt 1 1/2 ts Yeast&lt;br /&gt;Crust: light. Bake.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Luscious Luau Bread&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;3/4 c Water** 2 tb Shredded carrots&lt;br /&gt;Page 66&lt;br /&gt;BREAD500.TXT&lt;br /&gt;1 tb Dry milk** 1/4 c Flaked, shredded coconut&lt;br /&gt;1 tb Butter (cut up) 1/2 c Crushed pineapple&lt;br /&gt;2 1/3 c Bread flour 1/3 c Chopped macadamia nuts&lt;br /&gt;1/2 ts Salt 2 ts Yeast&lt;br /&gt;1 1/2 tb Brown sugar ***1/2 t cinnamon if desired&lt;br /&gt;Drain the pineapple well. Juice may be substituted for up to 2/3 of the&lt;br /&gt;water. ** May use regular milk for water and powdered milk. Put all&lt;br /&gt;ingredients into pan. Select light crust, sweet bread. Start Marie&lt;br /&gt;Frainier/dgcp02c Formatted by Dell Pagano/njmg38b&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: LINDA'S EASY POTATO BREAD&lt;br /&gt;Categories: Breadmaker, Pam vkbb14a, Breads, Bmm&lt;br /&gt;Servings: 1&lt;br /&gt;1 1/2 pound loaf 1 1/2 ts Salt&lt;br /&gt;1/4 c Instant potato flakes 1 1/2 tb Applesauce (butter)&lt;br /&gt;3/4 c Milk 1 1/2 tb Sugar&lt;br /&gt;3/8 c Water 2 ts Yeast&lt;br /&gt;3 c Bread flour&lt;br /&gt;crust light.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: MIDNIGHT-SUN BREAD&lt;br /&gt;Categories: Breadmaker, Pam vkbb14a, Breads, Bmm&lt;br /&gt;Servings: 1&lt;br /&gt;1 1/2 pound loaf 2 tb Honey&lt;br /&gt;1 1/8 c Buttermilk Grated rind 1 small orange&lt;br /&gt;3 c Bread flour 1 1/2 ts Caraway seeds&lt;br /&gt;1 1/2 ts Salt 1/2 c Raisins&lt;br /&gt;2 tb Applesauce (butter) 2 ts Yeast&lt;br /&gt;Bake Light&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: ENGLISH TOASTING BREAD&lt;br /&gt;Categories: Breadmaker, Pam vkbb14a, Breads, Bmm&lt;br /&gt;Servings: 1&lt;br /&gt;1 1/2 pound loaf 2 ts Sugar&lt;br /&gt;3/4 c Milk 1/4 ts Baking soda&lt;br /&gt;3/8 c Water 2 ts Yeast&lt;br /&gt;3 c Bread flour Cornmeal&lt;br /&gt;1 ts Salt&lt;br /&gt;This si a special bread, coated with cornmeal, so it needs to be baked in a&lt;br /&gt;loaf pan in the oven. Heavenly with orange marmalade.&lt;br /&gt;Put all ing. in b/m except cornmeal. Dough setting.&lt;br /&gt;When machine beeps, remove bread pan &amp;amp; turn out dough onto floured&lt;br /&gt;countertop.&lt;br /&gt;Grease an 8 1/2x 4 1/2 x 2 1/2-inch loaf pan; sprinkle all sides with&lt;br /&gt;cornmeal. Place dough into prepared loaf pan. With your hands, carefully&lt;br /&gt;press it evenly into pan. Sprinkle the top with cornmeal. Cover and let&lt;br /&gt;Page 67&lt;br /&gt;BREAD500.TXT&lt;br /&gt;rise in a warm oven for 20 to 30 min or until dough almost reaches top of&lt;br /&gt;pan. To warm oven slightly, turn oven on Warm setting for 2 minutes then&lt;br /&gt;turn off) Preheat oven to 400F &amp;amp; bake 25 min. Cool.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: TANGY BUTTERMILK CHEESE BREAD&lt;br /&gt;Categories: Breadmaker, Pam vkbb14a, Breads, Bmm&lt;br /&gt;Servings: 1&lt;br /&gt;1/2 pound loaf 1 1/2 tb Sugar&lt;br /&gt;1 1/8 c Buttermilk 3/4 c Grated extra-sharp cheese&lt;br /&gt;3 c Bread flour 1 1/2 ts Yeast&lt;br /&gt;1 1/2 ts Salt&lt;br /&gt;Use extra sharp cheese. Bake light.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: BMM HERB BREAD&lt;br /&gt;Categories: Breadmaker, Pam vkbb14a, Breads, Bmm&lt;br /&gt;Servings: 1&lt;br /&gt;1 1/2 pound loaf 1 1/2 tb Sugar&lt;br /&gt;3 tb Applesauce (butter) 1/2 ts Dried dill&lt;br /&gt;1/2 c Chopped onion 1/2 ts Dried basil&lt;br /&gt;1 c Milk 1/2 ts Dried rosemary&lt;br /&gt;3 c Bread flour 1 1/2 ts Yeast&lt;br /&gt;1 1/2 ts Salt&lt;br /&gt;Place all ingred. including onion mix in pan. select light crust &amp;amp; press&lt;br /&gt;start.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: ANITA'S ITALIAN HERB BREAD&lt;br /&gt;Categories: Breadmaker, Pam vkbb14a, Breads, Bmm&lt;br /&gt;Servings: 1&lt;br /&gt;1 1/2 pound loaf 1 tb Sugar&lt;br /&gt;1 1/8 c Buttermilk 1/2 c Parmesan cheese&lt;br /&gt;3 c Bread flour 1/4 ts Dried basil&lt;br /&gt;1 1/2 ts Salt 1/4 ts Dried oregano&lt;br /&gt;1 1/2 tb Applesauce (oil) 1 1/2 ts Yeast&lt;br /&gt;Crust light. Bake.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: HEAVENLY WHOLE WHEAT BREAD&lt;br /&gt;Categories: Breadmaker, Pam vkbb14a, Breads, Bmm&lt;br /&gt;Servings: 1&lt;br /&gt;1 pound loaf 3 tb Applesauce (butter)&lt;br /&gt;3/4 c Water 1 tb Sugar&lt;br /&gt;1 1/3 c Whole wheat flour 3 tb Instant Potato flakes&lt;br /&gt;2/3 c Bread flour 1 1/2 ts Yeast&lt;br /&gt;1 ts Salt&lt;br /&gt;Good!! Crust: light. Bake.&lt;br /&gt;Page 68&lt;br /&gt;BREAD500.TXT&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: DEBBIE'S HONEY WHOLE WHEAT BREAD&lt;br /&gt;Categories: Breadmaker, Pam vkbb14a, Breads, Bmm&lt;br /&gt;Servings: 1&lt;br /&gt;1 pound loaf 2 ts Applesauce&lt;br /&gt;3/4 c Milk 3 tb Honey&lt;br /&gt;2 c Whole wheat flour 2 ts Yeast&lt;br /&gt;1/2 ts Salt&lt;br /&gt;Crust light. Bake.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: MADELEINE'S NEIGHBORLY BREAD&lt;br /&gt;Categories: Breadmaker, Pam vkbb14a, Breads, Bmm&lt;br /&gt;Servings: 1&lt;br /&gt;1 pound loaf 1/4 c Plain mashed potato*&lt;br /&gt;3/8 c Milk 1 ts Salt&lt;br /&gt;1/4 c Potato water 1 tb Applesauce (butter)&lt;br /&gt;1 1/3 c Whole wheat flour 1 tb Honey&lt;br /&gt;2/3 c Bread flour 2 ts Yeast&lt;br /&gt;Crust light.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: APPLE-BUTTER WHEAT BREAD&lt;br /&gt;Categories: Breadmaker, Pam vkbb14a, Breads, Bmm&lt;br /&gt;Servings: 1&lt;br /&gt;1 pound loaf 1 ts Salt&lt;br /&gt;5/8 c Water 1 tb Applesauce (butter)&lt;br /&gt;1 c Allpurpose flour 3 tb Apple butter&lt;br /&gt;1 c Whole wheat flour 1 1/2 ts Yeast&lt;br /&gt;Crust light. Bake.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: DAILY BREAD&lt;br /&gt;Categories: Breadmaker, Pam vkbb14a, Breads, Bmm&lt;br /&gt;Servings: 1&lt;br /&gt;1 pound loaf 1 ts Salt&lt;br /&gt;3 tb Millers bran 1 tb Applesauce&lt;br /&gt;1/4 c Milk 3 tb Honey&lt;br /&gt;3/8 c Water 1/4 c Sunflower seeds&lt;br /&gt;1 Egg 2 ts Yeast&lt;br /&gt;2 c Whole wheat flour&lt;br /&gt;Crust: light. Bake.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Page 69&lt;br /&gt;BREAD500.TXT&lt;br /&gt;Title: SHREDDED-WHEAT BREAD&lt;br /&gt;Categories: Breadmaker, Pam vkbb14a, Breads, Bmm&lt;br /&gt;Servings: 1&lt;br /&gt;1 pound loaf 1 tb Applesauce&lt;br /&gt;1 Large shredded-wheat biscuit 1 1/2 tb Brown sugar&lt;br /&gt;7/8 c Water 1 1/2 tb Honey&lt;br /&gt;2 c Whole wheat flour 2 ts Yeast&lt;br /&gt;1 ts Salt&lt;br /&gt;Crust light. Bake.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: MOM'S BREAD ROLLS FOR THE BM&lt;br /&gt;Categories: Breads, Breadmaker&lt;br /&gt;Servings: 24&lt;br /&gt;* JAN CARGILL ** VHPK03A 1/2 tb Salt&lt;br /&gt;2/3 c Milk 1 tb Shortening&lt;br /&gt;2/3 c Water 1 pk Yeast or 1 env. dry yeast&lt;br /&gt;1 1/3 tb Sugar 3 c Flour&lt;br /&gt;Dissolve yeast in a 1/4 cup of lukewarm water. Combine milk,water,sugar&lt;br /&gt;,salt and shortening. Stir until dissolved and lukewarm. Add yeast&lt;br /&gt;(dissolved in water). Sift flower (about 6 cups) only enough so you can&lt;br /&gt;knead it-(so it wont stick to fingers) for 10 Min.. Place in greased bowl&lt;br /&gt;and let rise (warm room) 1 1/2 hrs. (or until doubled in bulk) Punch down&lt;br /&gt;with knife and let rise again 1/2 hr. .Cut up in small pieces and roll&lt;br /&gt;around in hands and place in tin . (To form a small ball). Let rise for 1&lt;br /&gt;1/4 hrs. (Put dough on floured board to work with). Bake in oven for 30 to&lt;br /&gt;40 min at 350 degrees. Recipe from Marion Cargill of Island Pond, Vermont&lt;br /&gt;The ingredient amounts have been adjusted for the BREAD MACHINE. You will&lt;br /&gt;need to follow your bread machine directions for making the bread. The&lt;br /&gt;above directions are for BY HAND bread making only.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Herman Starter&lt;br /&gt;Categories: Breads, Breadmaker&lt;br /&gt;Servings: 1&lt;br /&gt;-------------------------------I.E.S.JJGF65A-------------------------------&lt;br /&gt;2 tb Or 2 envelopes active dry 1 c Sugar&lt;br /&gt;Yeast 2 c All purpose white flour&lt;br /&gt;1/4 c Warm water 2 c Milk (see note)&lt;br /&gt;DAY,1: Sprinkle yeast over warm water. Add 1 tablespoon of the sugar and&lt;br /&gt;let stand a few minutes until yeast is active and swelling. Combine&lt;br /&gt;remaining sugar,flour and milk in a 4 t0 6 quart glass,plastic or pottery&lt;br /&gt;bowl or container.(Do not use metal bowls or utensils as these may retard&lt;br /&gt;starter growth). With a wooden spoon, stir in active yeast mixture. Cover&lt;br /&gt;loosely with a towel so Herman can breathe. Let stand in a warm draft free&lt;br /&gt;place overnight.&lt;br /&gt;DAYS,2, 3,and 4: Stir daily with a wooden spoon. Keep covered. Keep cool.&lt;br /&gt;DAY,5: Stir in 1/2 cup sugar,1 cup milk and 1 cup flour. Let stand 24&lt;br /&gt;hours.&lt;br /&gt;DAYS,6, 7, 8, and 9: Stir daily with a wooden spoon.&lt;br /&gt;DAY,10: Repeat DAY 5, stirring in 1/2 cup sugar,1 cup milk and 1 cup&lt;br /&gt;flour.&lt;br /&gt;THIS gives you enough starter to use freely in recipes and/or give away.&lt;br /&gt;Herman may be replenished as needed but can go no more than 5 days at room&lt;br /&gt;temperature between feedings. After feeding, wait 24 hours before using&lt;br /&gt;the renewed starter.&lt;br /&gt;Page 70&lt;br /&gt;BREAD500.TXT&lt;br /&gt;DAILY stirring helps keep yeast mold from forming.&lt;br /&gt;Most directions specify that Herman not be refrigerated since cooler&lt;br /&gt;temperatures slow the growth and "souring" of the starter. It is, however,&lt;br /&gt;a safer course for busy cooks with fast growing starters. Herman also is&lt;br /&gt;freezer-friendly and may be kept on ice between baking impulses if you get&lt;br /&gt;bored.&lt;br /&gt;NOTE: If desired,substitute buttermilk for milk in starter for more&lt;br /&gt;flavor and less fat. If more starter is needed, additions may be doubled&lt;br /&gt;when 2 or more cups of starter are used.....&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: BREAD FAT SUBSTITUTE - APPLESAUCE&lt;br /&gt;Categories: Tips, Breads, Apples, Breadmaker&lt;br /&gt;Servings: 1&lt;br /&gt;-LINDA CALDWELL KKPD13B&lt;br /&gt;Try substituting unsweetened applesauce for the fats called for in your&lt;br /&gt;bread recipes. This even works with chocolate cake! Many can't tell any&lt;br /&gt;difference in taste and the pectin in the applesauce keeps the bread moist&lt;br /&gt;longer. I buy the small Motts individual containers so I don't have a large&lt;br /&gt;jar going bad in the fridge. I've read that you can use up to one&lt;br /&gt;tablespoon of applesauce per cup of flour. If you do make this substitution&lt;br /&gt;hold out about 1/8 to 1/4 cup of the liquid in the recipe and add it back&lt;br /&gt;in a tsp. at a time during the kneading cycle.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Hawaiin sweet bread&lt;br /&gt;Categories: Breads, Breadmaker&lt;br /&gt;Servings: 1&lt;br /&gt;3 ts Dry yeast 1/4 ts Lemon extract&lt;br /&gt;5 tb Sugar 1/4 ts Vanilla extract&lt;br /&gt;3 c Bread flour 2 Eggs&lt;br /&gt;3/4 ts Salt 4 tb Butter&lt;br /&gt;2 tb Dry milk 1 c Warm water&lt;br /&gt;2 tb Instant potato flakes&lt;br /&gt;This is from "Great Bread Machine Recipes" by Norman A. Garrett.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 1&lt;br /&gt;Categories: Information, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;-DEBBIE CARLSON (PHHW01A) -KING ARTHUR FLOUR HINTS&lt;br /&gt;The following information comes from King Arthur Flour "A Short Course in&lt;br /&gt;Cooking With &amp;amp; Keeping the Elusive Wild Yeast".&lt;br /&gt;What is a Sourdough Starter? "A sourdough starter is a wild yeast living in&lt;br /&gt;a batter of flour and liquid. Yeasts are microscopic fungi related&lt;br /&gt;distantly to mushrooms. There are many varieties of these tiny organisms&lt;br /&gt;around us everywhere. Wild yeasts are rugged individualists which can&lt;br /&gt;withstand the most extreme of circumstances. Some will make delicious&lt;br /&gt;loaves of bread; others will create yogurt and cheese out of milk; still&lt;br /&gt;others will turn the juices of grains and fruit into beer and wine."&lt;br /&gt;"Active dry yeast, the kind we can buy in packets at our grocer's, is a&lt;br /&gt;domesticated descendant of these wild relatives, one which has been grown&lt;br /&gt;Page 71&lt;br /&gt;BREAD500.TXT&lt;br /&gt;for flavor, speed of growth and predictability. But domestic yeasts are&lt;br /&gt;much more fragile and can't be grown at home without eventually reverting&lt;br /&gt;to their original wild state."&lt;br /&gt;"If you can imagine a world without any packets of active dry yeast, you&lt;br /&gt;can imagine how important your sourdough starter would be to you. Without&lt;br /&gt;it, you would be doomed to some pretty awful eating. It is no wonder that&lt;br /&gt;sourdough starters were treasured, fought over, and carried to all ends of&lt;br /&gt;the earth. To the early prospectors, it was such a valued possession&lt;br /&gt;(almost more than the gold they were seeking), that they slept with it on&lt;br /&gt;frigid winter nights to keep it from freezing. (Ironically, freezing won't&lt;br /&gt;kill a sourdough starter although too much heat will.)"&lt;br /&gt;Fermentation (or the Microscopic Magic of Yeast): "As we mentioned above,&lt;br /&gt;yeast is a microscopic fungus. As it feeds on the natural sugars in grain,&lt;br /&gt;it multiplies and gives off carbon dioxide (just as we do when we breathe).&lt;br /&gt;This invisible activity of yeast is called fermentation. When you make&lt;br /&gt;bread with wheat, by kneading the long elastic strands of wheat protein&lt;br /&gt;(called gluten) into an elastic mesh, you create traps for these carbon&lt;br /&gt;dioxide bubbles causing the dough to expand as if it contained a million&lt;br /&gt;tiny balloons."&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 2&lt;br /&gt;Categories: Information, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;-DEBBIE CARLSON (PHHW01A) -KING ARTHUR FLOUR HINTS&lt;br /&gt;(Continued) How to Feed &amp;amp; Care for Your Sourdough Starter:&lt;br /&gt;"Keeping a sourdough starter is somewhat like having a pet because it needs&lt;br /&gt;to be fed and cared for. But its requirements are simple and not time&lt;br /&gt;consuming. Baking with sourdough is also a simple process. All it takes is&lt;br /&gt;a little planning and timing. The results are so satisfying, you'll grow to&lt;br /&gt;treasure your invisible pet the way our ancestors did."&lt;br /&gt;"When you receive your starter, refrigerate it if you don't intend to feed&lt;br /&gt;it immediately (at any rate, starter should be fed as soon as possible&lt;br /&gt;after you receive it). To feed it for the first time, snip off a corner of&lt;br /&gt;the plastic bag and squeeze the starter into a glass or ceramic bowl (not&lt;br /&gt;metal). Stir in 3 cups of lukewarm water (what feels comfortable on your&lt;br /&gt;wrist) and 3 cups of unbleached all-purpose flour. Mix until it's well&lt;br /&gt;blended and the consistency of pancake batter. Let the replenished starter&lt;br /&gt;sit at room temperature for at least 12 hours to give the yeast a chance to&lt;br /&gt;multiply and become active before you put it in the refrigerator.&lt;br /&gt;Ordinarily you would feed your starter when you remove some to bake with&lt;br /&gt;it. A good rule of thumb is to replenish it every two weeks or so,&lt;br /&gt;preferably because you made a wonderful loaf of sourdough bread, a stack of&lt;br /&gt;pancakes or a delicious sourdough cake." (This previous paragraph is for&lt;br /&gt;those people who have ordered King Arthur's Sourdough Starter from their&lt;br /&gt;catalog.)&lt;br /&gt;"During the time the starter is stored in the refrigerator, it becomes&lt;br /&gt;relatively dormant which is why it can survive so long with so little&lt;br /&gt;attention. You'll find that a clear, amber colored liquid will accumulate&lt;br /&gt;on the surface of the starter. This liquid contains 12% to 14% alcohol."&lt;br /&gt;"When yeast is in contact with air, it produces carbon dioxide; when it's&lt;br /&gt;not, it produces alcohol. When you blend the alcohol back into the&lt;br /&gt;starter, it helps produce the unique flavor you find in good sourdough&lt;br /&gt;breads. For milder flavor, you can pour off some of the alcohol if you&lt;br /&gt;wish although this will thicken the starter requiring a bit more liquid to&lt;br /&gt;return it to its "pancake batter" consistency. (To "sweeten" a starter in&lt;br /&gt;another way, see Troubleshooting which follows.) The alcohol itself&lt;br /&gt;Page 72&lt;br /&gt;BREAD500.TXT&lt;br /&gt;dissipates during the baking process."&lt;br /&gt;(Continued)&lt;br /&gt;~---06/30 08:58 pm LORELI Loafing and Laughing in OcL&lt;br /&gt;FOOD AND WINE BB TOPIC: BREADS BY MACHINE TIME: 06/30 9:08 PM&lt;br /&gt;TO: LORELI AGUDA (WSKD49A) FROM: LORELI AGUDA (WSKD49A) SUBJECT:&lt;br /&gt;"MEGA 500+" FOR JUDY&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 3&lt;br /&gt;Categories: Information, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;-DEBBIE CARLSON (PHHW01A) -KING ARTHUR FLOUR HINTS&lt;br /&gt;(CONTINUED) Storing Your Starter:&lt;br /&gt;"Once your sourdough pet is cold and relatively dormant, it can survive&lt;br /&gt;quite a long time between "feedings." It is certainly not as demanding as&lt;br /&gt;children, or more traditional pets, but it isn't happy just sitting for&lt;br /&gt;months on end like a packet of commercially dried yeast either." "Freezing:&lt;br /&gt;You may be able to ignore your starter for a month or even much longer, but&lt;br /&gt;if you know you're going to be away for a time, you can store it (unlike&lt;br /&gt;children or pets) in the freezer. You may want to transfer it to a plastic&lt;br /&gt;container first as it will expand as it freezes. When you are ready to use&lt;br /&gt;it again, give it a day to revive, feed it a good meal, give it another day&lt;br /&gt;to build up an armada of fresh, new wild siblings and it will be ready to&lt;br /&gt;go to work."&lt;br /&gt;"Drying: An alternative storage method is to dry your starter by spreading&lt;br /&gt;it out on a piece of heavy plastic wrap or waxed paper. Once it's dry,&lt;br /&gt;crumble it up and put it in an airtight container. Store it some place&lt;br /&gt;cool, or, to be safe, in the freezer. To reactivate the dried starter,&lt;br /&gt;grind it into small particles with a hand cranked grinder, a blender or a&lt;br /&gt;food processor. Pour 1 to 1 1/2 cups of warm water (what feels comfortable&lt;br /&gt;on your wrist) into a glass or ceramic bowl. Stir in and dissolve a&lt;br /&gt;tablespoon of sugar or honey. This isn't necessary but it gives the yeast&lt;br /&gt;an easy "first course." Blend in an equal amount of flour and dried&lt;br /&gt;starter. Cover the bowl with plastic wrap and watch for small telltale&lt;br /&gt;bubbles which should begin to appear on the surface within a few hours.&lt;br /&gt;Once you see them you'll know it's alive and well. Let it continue to feed&lt;br /&gt;and grow for a further 12 hours before you cover and refrigerate it." How&lt;br /&gt;to Remove Some Starter for Baking:&lt;br /&gt;"With a spoon or wire whisk, blend the liquid back into the starter and&lt;br /&gt;then measure out the quantity required by your recipe. Replace the amount&lt;br /&gt;taken with equal amounts of flour and water. Since many recipes are based&lt;br /&gt;on using 1 cup of starter, you would return to your starter pot, 1 cup of&lt;br /&gt;flour and 1 cup of water. (This actually makes 1 1/3 cups more starter but&lt;br /&gt;you can adjust the amount whenever you want.) As you did when you first fed&lt;br /&gt;your starter, let it sit at room temperature for at least 12 hours to give&lt;br /&gt;the yeast a chance to "feed" and multiply before you chill it again."&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 4&lt;br /&gt;Categories: Information, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;-DEBBIE CARLSON (PHHW01A) -KING ARTHUR FLOUR HINTS&lt;br /&gt;(CONTINUED) TROUGLESHOOTING&lt;br /&gt;Page 73&lt;br /&gt;BREAD500.TXT&lt;br /&gt;Feeding Without Baking: "If you have been busy or away, you can always&lt;br /&gt;feed your starter without baking anything. Stir the mixture together, take&lt;br /&gt;out and discard 1 cup of starter and replenish as above, stirring in 1 cup&lt;br /&gt;water and 1 cup flour. (Or instead of discarding the starter you removed,&lt;br /&gt;ask a neighbor if he or she would be interested in adopting a starter of&lt;br /&gt;his/her very own.) Let the resuscitated mixture sit at room temperature&lt;br /&gt;for 12 hours or so before you return it to the refrigerator."&lt;br /&gt;Treating a "Sluggish" Starter: "If you feel that your starter is just not&lt;br /&gt;"up to snuff," dissolve a teaspoon of yeast in the cup of water you mix&lt;br /&gt;into the starter when you feed it. (If you live in an area where water is&lt;br /&gt;chlorinated, let some sit out overnight to allow the chlorine to dissipate&lt;br /&gt;to preclude any interference with the development of the sourdough&lt;br /&gt;micro-organisms)."&lt;br /&gt;Sweetening a Starter: "If your starter becomes too sour, take out 1 cup,&lt;br /&gt;dispose of the remainder, and add 2 cups of each of flour and water to&lt;br /&gt;refreshen it."&lt;br /&gt;Increasing Your Starter: "If you want to grow a large amount of starter to&lt;br /&gt;give some to a friend or to do a lot of baking, simply increase the amount&lt;br /&gt;you feed it."&lt;br /&gt;Resuscitating a Neglected Starter: "If your sourdough starter has sat in&lt;br /&gt;the refrigerator months beyond the point of health, give it a fighting&lt;br /&gt;chance for survival before you throw it out. A little warmth and a good&lt;br /&gt;meal of strong, high energy carbohydrates may be all it needs to get it off&lt;br /&gt;and running again."&lt;br /&gt;"The layer of liquid on the surface will probably be very dark, making it&lt;br /&gt;look as if the starter must surely have expired. Quell your fear, wrestle&lt;br /&gt;the top off the jar and give it a sniff. If it smells the way it should,&lt;br /&gt;though exceptionally sour, it may just be sitting there in a dormant state&lt;br /&gt;waiting to be fed. The only way to know is to give it a meal."&lt;br /&gt;"Blend it back together and pour it into a glass or ceramic bowl. (Take&lt;br /&gt;this opportunity to give its jar a good wash.) As the starter will probably&lt;br /&gt;be quite thin, mix in 2 cups of flour and 1 cup of water to nourish and&lt;br /&gt;thicken it. Leave the bowl out on the counter where it will be warm and&lt;br /&gt;visible." (Continued)&lt;br /&gt;~---06/30 09:00 pm LORELI Loafing and Laughing in OcL&lt;br /&gt;FOOD AND WINE BB TOPIC: BREADS BY MACHINE TIME: 06/30 9:08 PM&lt;br /&gt;TO: LORELI AGUDA (WSKD49A) FROM: LORELI AGUDA (WSKD49A) SUBJECT:&lt;br /&gt;"MEGA 500+" FOR JUDY&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 5&lt;br /&gt;Categories: Information, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;-DEBBIE CARLSON (PHHW01A) -KING ARTHUR FLOUR HINTS&lt;br /&gt;(CONTINUED) "In a couple of hours you may see tiny bubbles appear on the&lt;br /&gt;surface. If so, cheer your brew on by keeping it warm and covered&lt;br /&gt;overnight. In the morning, celebrate by making sourdough pancakes (which&lt;br /&gt;you'll find ...in our "King Arthur&lt;br /&gt;Flour 200th Anniversary Cookbook"). They are delicious and quick. Give the&lt;br /&gt;remaining starter another feeding, let it sit for 12 more hours to ensure&lt;br /&gt;its reawakened vigor before you tuck it back in the frig. Then quietly&lt;br /&gt;heave a sigh of relief and congratulate yourself on your rescue." How to&lt;br /&gt;Decide if You Need to Start Over (groan):&lt;br /&gt;Page 74&lt;br /&gt;BREAD500.TXT&lt;br /&gt;"If your sourdough begins to mold or develop a peculiar color or odor&lt;br /&gt;instead of a "clean, sour aroma," give a sigh, throw it out and, if you're&lt;br /&gt;patient, start again. Along with the vital yeasts, you may have&lt;br /&gt;inadvertently nurtured a strain of bacteria that will not be wonderful in&lt;br /&gt;food. This happens very infrequently so don't let this possibility&lt;br /&gt;dissuade you from a sourdough adventure."&lt;br /&gt;Starter Variations:&lt;br /&gt;"Here are some variations on the basic flour/liquid/yeast combination that&lt;br /&gt;will produce sourdough starters with different personalities.&lt;br /&gt;*Substitute 1 cup of stone ground whole wheat flour for 1&lt;br /&gt;of the unbleached all-purpose flour.&lt;br /&gt;*For tap water, substitute water from cooking potatoes.&lt;br /&gt;It contains nutrients which any kind of yeast loves and&lt;br /&gt;along with making the yeast happy, it creates great&lt;br /&gt;flavor in bread.&lt;br /&gt;*Substitute buttermilk for tap water.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: KING ARTHUR FLOUR - VITAL WHEAT GLUTEN TIPS&lt;br /&gt;Categories: Information, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;-DEBBIE CARLSON (PHHW01A) -KING ARTHUR FLOUR HINTS&lt;br /&gt;"One of the most frequently asked questions of us here at King Arthur Flour&lt;br /&gt;is, 'What is gluten?' Gluten is an element of the wheat berry that&lt;br /&gt;contains two special proteins, gluten in and gliadin. When you are making&lt;br /&gt;bread, and you add liquid to the flour, you get these two proteins in&lt;br /&gt;business. They start to interact and form a web which traps the carbon&lt;br /&gt;dioxide that the yeast is giving off. This web is developed during the&lt;br /&gt;kneading process. Wheat is the only grain which contains gluten."&lt;br /&gt;"To use gluten, we have found that adding a tablespoon for each cup of&lt;br /&gt;flour called for in the recipe will increase the rise in the bread from 25%&lt;br /&gt;to 30%. The proper way to measure the gluten is to put 1 tablespoon of the&lt;br /&gt;gluten in your measuring cup and then spoon the flour into the cup on top&lt;br /&gt;of the gluten. Level off the flour with the back of a knife."&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: KING ARTHUR FLOUR - BAKING TIPS&lt;br /&gt;Categories: Information, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;-DEBBIE CARLSON (PHHW01A) -KING ARTHUR FLOUR HINTS&lt;br /&gt;1. Yeast Proofing: To "proof" yeast, first dissolve the&lt;br /&gt;sugar (about 1 Tbsp. for each 2 cups liquid) or other&lt;br /&gt;sweetener in warm water (about 95 degrees) and then add&lt;br /&gt;your yeast. Wait several minutes for it to dissolve&lt;br /&gt;and begin to "work", or develop tiny bubbles. If it&lt;br /&gt;doesn't show signs of life, discard it and try another&lt;br /&gt;batch. Because yeast doesn't like salt, add it after&lt;br /&gt;the yeast is "proofed".&lt;br /&gt;2. A Better Measure: Because flour settles and compacts&lt;br /&gt;in storage, fluff it up before you measure. Then,&lt;br /&gt;Page 75&lt;br /&gt;BREAD500.TXT&lt;br /&gt;gently sprinkle it into your measuring cup and scrape&lt;br /&gt;the excess off with the back of a knife. This will&lt;br /&gt;insure a 4 oz. cup of flour rather than the 5 oz. you&lt;br /&gt;would have if you scooped it out with your cup. 3. Rest When You "Knead"&lt;br /&gt;It!: After 3 or 4 minutes of&lt;br /&gt;kneading dough, let it rest for a few minutes. The&lt;br /&gt;rest relaxes the dough and makes the remaining kneading&lt;br /&gt;easier.&lt;br /&gt;4. Liquid Assets: Instead of the water your recipe calls&lt;br /&gt;for, try juices, bouillon, or water you've cooked&lt;br /&gt;vegetables in. Instead of milk, try buttermilk,&lt;br /&gt;yogurt, or sour cream. It can add a whole new flavor&lt;br /&gt;and improve nutrition.&lt;br /&gt;5. Sweeteners: Even though you don't need it when making&lt;br /&gt;bread, a little sugar can bring out flavor, just as&lt;br /&gt;salt can. For added moisture, try honey, maple syrup,&lt;br /&gt;or regular or dark unsulphured molasses.&lt;br /&gt;6. Oil for Longevity: If you don't mind a few extra&lt;br /&gt;calories (12 to 15) per slice (a slice of bread without&lt;br /&gt;fat has only 60 to 65 calories!), add a couple of&lt;br /&gt;tablespoons of butter or vegetable oil to your dough,&lt;br /&gt;and your bread will stay fresher for a longer period. 7. Storing King&lt;br /&gt;Arthur Flour: If you use your flour&lt;br /&gt;fairly quickly, store it in a cool, dry cupboard and&lt;br /&gt;stick a couple of bay leaves in the bag to discourage&lt;br /&gt;any visitors. If you use your flour more slowly,&lt;br /&gt;especially your whole wheat, put it in a lock-type&lt;br /&gt;plastic bag and store it in your freezer. 06/30 09:22 pm LORELI Loafing&lt;br /&gt;and Laughing in Ocala,L&lt;br /&gt;FOOD AND WINE BB TOPIC: BREADS BY MACHINE TIME: 06/30 9:24 PM&lt;br /&gt;TO: LORELI AGUDA (WSKD49A) FROM: LORELI AGUDA (WSKD49A) SUBJECT:&lt;br /&gt;"MEGA 500+" FOR JUDY&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: OAT-WHEAT BAGEL BREAD&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;1 1/2 ts Yeast - 1 1 1/2 ts Cinnamon 1&lt;br /&gt;1 1/2 ts Gluten - 1 1 ts Salt - 1 1/2&lt;br /&gt;1 1/2 c Oat flour 1 3 tb Honey - 2&lt;br /&gt;1 1/2 c Whole wheat flour - 1 1 c Water - 5 1/2 oz&lt;br /&gt;1437 cal - 1030 - Amounts are for 1 1/2 pound loaves - amounts to the right&lt;br /&gt;are for 1 pound loaves. Variations: Add 1/3 c grated or chopped carrots,&lt;br /&gt;millet and/or sunflower seeds. 18/6/93&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: ANOTHER SOURDOUGH STARTER&lt;br /&gt;Categories: Breads, Sourdough, Starter&lt;br /&gt;Servings: 1&lt;br /&gt;Kyllikki Fuller&lt;br /&gt;Make a starter of 1 bottle stale beer with equal parts of flour. Let set as&lt;br /&gt;usuall until you have a sourdough starter (about 3 days) then mix 1 cup&lt;br /&gt;starter with 2 cup warm water, 4 T sugar and 2-1/2 cups flour. Beat till&lt;br /&gt;smooth. Set in gas oven (turn off) and let sit 28 hours. Beat in 3 eggs, 1&lt;br /&gt;Page 76&lt;br /&gt;BREAD500.TXT&lt;br /&gt;T salt, 1 Cup sour cream, 1/3 cup bacon grease and enough flour to make a&lt;br /&gt;soft dough. (about 7-8 cups) knead till smooth. Let rise till doubled punch&lt;br /&gt;down and let rise again. Form into 2 loves. Let rise. Bake 375 about 30&lt;br /&gt;minutes. IT has taken anywhere from 3 hours to 12 hours to rise so hang in&lt;br /&gt;there. This was the sourest sourdough I'd ever eaten but it was to die for.&lt;br /&gt;from Kylli&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: BASIC SOURDOUGH STARTER (WITH POTATO)&lt;br /&gt;Categories: Breads, Sourdough, Starter&lt;br /&gt;Servings: 1&lt;br /&gt;-NFXS18B 1/2 tb Active dry yeast&lt;br /&gt;Lg baking potato peeled,cube 1 ts Sugar&lt;br /&gt;1 c White flour&lt;br /&gt;Cook potato in water to cover until tender. Pour off liquid to measure 1 c,&lt;br /&gt;saving potato for other use. Let potato water cook to lukewarm. In a glass&lt;br /&gt;or ceramic bowl that has been scalded, place flour, yeast and sugar; add&lt;br /&gt;lukewarm potato water and stir in well. Cover with plastic wrap and pierce&lt;br /&gt;with fork to release gases. Place in a warm, draft-free location at an even&lt;br /&gt;85F for 2 days; stir several times daily. (do not let sourdough starter&lt;br /&gt;rise above 95F because higher temp are favorable to less desireable&lt;br /&gt;microorganisms) Refrigerate until ready to use. Replenish with one c flour&lt;br /&gt;and 3/4 c water and let stand overnight or 12 hrs in a warm location before&lt;br /&gt;refrigerating again. When replenishing, add lukewarm water with flour.&lt;br /&gt;Starter should be at room temp when using in recipes, always after having&lt;br /&gt;stood 12 hrs from addition of replenishing flour and water. At least 1 c&lt;br /&gt;should remain to refrigerate.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: WHOLE-WHEAT SOURDOUGH STARTER&lt;br /&gt;Categories: Breads, Sourdough, Starter&lt;br /&gt;Servings: 1&lt;br /&gt;NFXS18B 1 ts Active dry yeast&lt;br /&gt;1 1/2 c Whole wheat flour 1 1/2 x Lukewarm water&lt;br /&gt;In a glass or ceramic bowl or jar that has been scalded, combine flour and&lt;br /&gt;yeast, add water and blend well. Cover with plastic wrap and pierce with&lt;br /&gt;fork to release gases. Place in a warm, draft-free location at an even 85F&lt;br /&gt;for 18-24 hrs; stir several times daily. Refrigerate until ready to use. If&lt;br /&gt;you have several starters, keep whole wheat separate from others to&lt;br /&gt;preserve its own distinctive flavor. Whole wheat starter does not have as&lt;br /&gt;much rising action as that made with white flour; you may have to plan&lt;br /&gt;longer rising times. To replenish, always use whole wheat flour.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: YOGHURT SOURDOUGH STARTER&lt;br /&gt;Categories: Breads, Sourdough, Starter&lt;br /&gt;Servings: 1&lt;br /&gt;NFXS18B 2 tb Natural plain yoghurt&lt;br /&gt;1 c Low fat milk 1 c White flour&lt;br /&gt;Heat milk to 100F on thermometer. Remove from heat and stir in yoghurt.&lt;br /&gt;Pour into scalded glass jar or bowl, cover with plastic and place in a warm&lt;br /&gt;location for 18 hrs. Consistency will be like thin yoghurt. Stir in flour&lt;br /&gt;until well blended, cover again with plastic and pierce with fork to&lt;br /&gt;Page 77&lt;br /&gt;BREAD500.TXT&lt;br /&gt;release gases. Place in a warm draft-free location at an even 85F for 2&lt;br /&gt;days; stir several times each day. It should have a strong sourdough smell&lt;br /&gt;and show bubbles. Refrigerate until ready to use. When replenishing&lt;br /&gt;starter, add lukewarm milk instead of water.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: BASIC SOURDOUGH STARTER&lt;br /&gt;Categories: Breads, Sourdough, Starter&lt;br /&gt;Servings: 1&lt;br /&gt;NFXS18B 3/4 c Milk&lt;br /&gt;1 ts Active dry yeast 1 c Flour *&lt;br /&gt;1/4 c Warm water&lt;br /&gt;Dissolve yeast in warm water in 3-qt glass bowl. Stir in milk. Stir in&lt;br /&gt;flour gradually. Beat until smooht. Cover with towel; let stand in warm,&lt;br /&gt;draft-free place until starter begins to ferment, about 24 hrs. (bubbles&lt;br /&gt;will appear on surface of starter) If starter has not begun fermentation&lt;br /&gt;after 24 hr, discard and begin again. If fermentation has begun, stir well;&lt;br /&gt;cover tightly with plastic wrap and return to warm, draft-free place. Let&lt;br /&gt;stand until foamy, 2-3 days. When starter has become foamy, stir well; pour&lt;br /&gt;into 1-qt crock or glass jar with tighlty fitting cover. Store in frig.&lt;br /&gt;Starter is ready to use when a clear liquid has risen to top. Stir before&lt;br /&gt;using. Use 1 c starter in recipe; reserve remaining starter. Add 3/4 c milk&lt;br /&gt;and 3/4 c flour to reserved starter. Store covered at room temp until&lt;br /&gt;bubbles appear, about 12 hrs, refrigerate. Use starter regularly, every&lt;br /&gt;week to 10 days. If the volume of the breads you bake begins to decrease,&lt;br /&gt;dissolve 1 t yeast in 1/4 c warm water. Stir in 1/2 c milk, 3/4 c flour and&lt;br /&gt;the remaining starter. *DO NOT USE SELF RISING FLOUR* NOTE: Start bread at&lt;br /&gt;night to bake in the morning - or vice versa. Before adding the milk and&lt;br /&gt;flour to remaining starter, bake your bread and judge the volume&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: SOURDOUGH RYE STARTER&lt;br /&gt;Categories: Breads, Sourdough, Starter&lt;br /&gt;Servings: 1&lt;br /&gt;NFXS18B 1 1/2 c Lukewarm water&lt;br /&gt;2 c Rye flour Onion slice optional&lt;br /&gt;1 tb Yeast&lt;br /&gt;In a glass or ceramic bowl, or jar that has been scalded, combine flour and&lt;br /&gt;yeast, add water and blend well. Add onion slice, cover with platic wrap&lt;br /&gt;and pierce plastic with fork to release gases. Place in a warm, draft-free&lt;br /&gt;place, at an even 85F for 3 days.; stir several times daily. Remove onion&lt;br /&gt;slice and refrigerate until ready to use. Onion imparts a strong flavor and&lt;br /&gt;this starter can only be used with compatible rye recipes; rye starter&lt;br /&gt;without onion can be used in any rye sourdough recipe. To replenish, always&lt;br /&gt;use rye flour. If starter does not seem bubbly after replenishing and&lt;br /&gt;standing 12 hrs, sprinkle 1 t yeast over and stir in well. Like whole wheat&lt;br /&gt;starter, you may have to plan longer rising times for dough made with this&lt;br /&gt;one.&lt;br /&gt;~----Gaye aka Noodnick09/29 10:18 pm...&lt;br /&gt;FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 09/30 9:04 AM&lt;br /&gt;TO: ALL FROM: GAYE LEVY (DTXT63A) SUBJECT: R-MM LOTSA SOURDO!&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Page 78&lt;br /&gt;BREAD500.TXT&lt;br /&gt;Title: ALASKA SOUREST DOUGH&lt;br /&gt;Categories: Starter, Sourdough, Breads&lt;br /&gt;Servings: 2&lt;br /&gt;1 pk Yeast 1 tb Vinegar&lt;br /&gt;2 1/4 c Warm water 1 ts Salt&lt;br /&gt;2 tb Sugar 2 c Bread flour&lt;br /&gt;1&lt;br /&gt;Disolve yeast in 1/4 cup warm water. Add sugar vinegar,salt,all purpose&lt;br /&gt;flour. Add remaining water until a creamy batter is formed. Place in a&lt;br /&gt;glass bowl,cover and let sit until it starts to ferment. About 3 days. It&lt;br /&gt;will take on a powerful boozy smell. Stir again until creamy and measure&lt;br /&gt;out what is called for in the recipe.Replenish starter with equal amounts&lt;br /&gt;of flour and water. Store in the fridge and bring to room temp before&lt;br /&gt;using. It says to allow to ferment for one week between uses but I don't.I&lt;br /&gt;do let it sit out overnight after I feed it. This starter took about 1 1/2&lt;br /&gt;months to become really sour.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: CARAWAY RYE *** XXMX58B&lt;br /&gt;Categories: Breads, Breadmaker, Jewish&lt;br /&gt;Servings: 1&lt;br /&gt;1 c Flour; better for bread flo 1 tb Caraway seeds&lt;br /&gt;1 c Flour; all purpose 1 tb Butter&lt;br /&gt;1/2 c Rye flour 1 c Warm water&lt;br /&gt;3/4 ts Salt 1 1/4 ts Yeast&lt;br /&gt;Add in the order required for your BM It is on the sweet side. Re- ally our&lt;br /&gt;favorite. FROM: JOYCE ALENSKIS (XMXX58B)&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Pizza&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;2 1/4 c Bread flour TOPPINGS:&lt;br /&gt;1 ts Salt 2/3 c Pizza sauce (10 oz)&lt;br /&gt;1 1/2 ts Vegetable oil 2 c Mozzarella cheese (8 oz)&lt;br /&gt;3/4 c Water Garnishes of your choice&lt;br /&gt;1 ts Dry yeast&lt;br /&gt;1. Place first 3 ingredients inside the bread pan. Add water. Close cover&lt;br /&gt;and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press&lt;br /&gt;start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes&lt;br /&gt;later) 2. Divide the dough into 4 equal portions. Roll each portion into a&lt;br /&gt;ball. 3. Place on a lightly floured surface. Cover with a plastic wrap and&lt;br /&gt;rest for 20 minutes. 4. Roll out each ball into a flat circle. 5. Place on&lt;br /&gt;a greased baking pan. Prick the surface with a fork. 6. Brush with 2&lt;br /&gt;tablespoons pizza sauce. Sprinkle mozzarella cheese on top. Garnish with&lt;br /&gt;ingredients of your choice. 7. Bake in 500 deg. oven for 12 to 15 minutes&lt;br /&gt;or until ingredients are cooked and the dough is crisp and slightly brown.&lt;br /&gt;FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 06/20 2:12 AM&lt;br /&gt;TO: RUTH BURKHARDT (KKBG35A) FROM: RUTH BURKHARDT (KKBG35A) SUBJECT:&lt;br /&gt;R-MM PIZZA MEGA&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Page 79&lt;br /&gt;BREAD500.TXT&lt;br /&gt;Title: SOURDOUGH STARTER AND BREAD&lt;br /&gt;Categories: Sourdough, Starter, Breads, Breadmaker&lt;br /&gt;Servings: 1&lt;br /&gt;-MARY GEORGE (GVJN88B)&lt;br /&gt;2 c Skim milk&lt;br /&gt;2 c Bread flour&lt;br /&gt;1 Pk Yeast&lt;br /&gt;Place milk in a glass container and allow to stand at room temperature for&lt;br /&gt;24 hours. Stir in flour and yeast. Leave uncovered in a warm place for 2-5&lt;br /&gt;days, depending on how long it takes it to bubble and sour. If it starts to&lt;br /&gt;dry out, stir in enough tepid water to bring it back to the original&lt;br /&gt;consistency. Once it has a good sour aroma and is full of bubbles, it is&lt;br /&gt;ready to use. Try to maintain about 1 and 1/2 cups of starter. Each time&lt;br /&gt;part of the starter is used,&lt;br /&gt;replenish with a mixture of equal parts milk and flour. Leave at room&lt;br /&gt;temperature several hours or overnight, or until it begins to fill with&lt;br /&gt;bubbles. Then cover and store in refrigerator. Starter is best if used at&lt;br /&gt;least once a week. If starter isn't, used for 2 or 3 weeks, spoon out and&lt;br /&gt;discard about half and replenish as described. Given attention, a starter&lt;br /&gt;becomes more flavorful with age. Starter can be frozen if it is not to be&lt;br /&gt;used for several weeks. This will slow down yeast action and should be left&lt;br /&gt;at room temperature for 24 hours after thawing. Sourdough Bread: 2/3 cup&lt;br /&gt;skim milk 1 cup sourdough starter 3 cups bread flour 2 Tbs.sugar 2 tsp.&lt;br /&gt;lite salt 1 &amp;amp; 1/2 tsp. yeast 2 Tbs. liquid Butter Buds Combine above&lt;br /&gt;thoroughly (using half of the flour) and let stand uncovered to ferment&lt;br /&gt;overnight in a warm place. Next morning, after the mixture has risen and&lt;br /&gt;fallen, stir down any crust that may have formed. Add the rest of the&lt;br /&gt;flour. When thoroughly mixed, turn out onto a board covered with a little&lt;br /&gt;flour so it won't stick. Shape dough into 2 loaves, put into bread pans,&lt;br /&gt;brush lightly with liquid Butter Buds, and let rise covered until almost&lt;br /&gt;doubled in size. Bake in a pre-heated 400F. oven 45-50 minutes. Note: This&lt;br /&gt;recipe works GREAT in a bread machine. Simply put all of the ingredients in&lt;br /&gt;the machine, adding the dry ingredients first. Yields: 2 loaves (24 slices)&lt;br /&gt;Per slice&lt;br /&gt;Fat: 0.21g Calories: 96&lt;br /&gt;Cholesterol:0.42 mg Carbohydrate:19.7g&lt;br /&gt;Protein:2.89g Sodium:10.3mg&lt;br /&gt;This was taken from Pam Mycoskie's book BUTTER BUSTERS&lt;br /&gt;I would highly recommend this book to anyone who is watching their weight&lt;br /&gt;and who is on a heart diet.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Three Cheese Bread&lt;br /&gt;Categories: Breads, Breadmaker&lt;br /&gt;Servings: 16&lt;br /&gt;3/4 c Water 1/2 c Shredded Swiss Cheese&lt;br /&gt;3 c Bread Flour 1/3 c Creamed Cottage Cheese&lt;br /&gt;2 tb Sugar 3 tb Grated Parmesan Cheese&lt;br /&gt;1 1/2 ts Salt 2 ts Regular Active Yeast&lt;br /&gt;2 tb Margarine or Oil&lt;br /&gt;Place ingrediants in bread pan in the order recommended by the&lt;br /&gt;manufacturer. Don't use the delayed timer cycle since the cheese may&lt;br /&gt;spoil. Bake on light crust.&lt;br /&gt;NOTE: Due the differing moisture content of cheese, you may need to watch&lt;br /&gt;the dough ball to determine if it is too moist or too dry.&lt;br /&gt;-----&lt;br /&gt;Page 80&lt;br /&gt;BREAD500.TXT&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Blueberry Muffins&lt;br /&gt;Categories: Muffins, Breads, Fruit&lt;br /&gt;Servings: 12&lt;br /&gt;---------------------------CYNTHIA MERZER CPFX72A---------------------------&lt;br /&gt;1 c Sugar 3/4 ts Nutmeg&lt;br /&gt;1/4 c Margarine 1/2 ts Vanilla extract&lt;br /&gt;1 c Milk 1/4 ts Salt&lt;br /&gt;1 lg Egg 1 c Blueberries, fresh or&lt;br /&gt;1 1/3 c Flour -unsweetened frozen, thawed&lt;br /&gt;2 ts Baking powder -and drained&lt;br /&gt;3/4 ts Cinnamon&lt;br /&gt;Preheat oven to 375. Prepare muffin tins with paper liners. In medium&lt;br /&gt;bowl, cream sugar and margarine on low speed of electric mixer until&lt;br /&gt;smooth. Add milk, egg, 2/3 cup of flour, baking powder, cinnamon, nutmeg,&lt;br /&gt;vanilla and salt. Mix just until thoroughly blended. Gently mix in&lt;br /&gt;remaining 2/3 cup of flour (batter should be lumpy). Fold in blueberries.&lt;br /&gt;Fill tin liners 3/4 full. Bake until golden, 20 to 30 minutes.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Hamburger Pizza&lt;br /&gt;Categories: Cheese, Ground beef, Breads&lt;br /&gt;Servings: 8&lt;br /&gt;-----------------------------------CRUST-----------------------------------&lt;br /&gt;2 1/2 c Bisquick Baking Mix 2/3 c Water; Hot&lt;br /&gt;1 pk Active Dry Yeast&lt;br /&gt;--------------------------------MEAT MIXTURE--------------------------------&lt;br /&gt;1 lb Lean Ground Beef 2 ts Oregano Leaves&lt;br /&gt;1/2 c Onion; Chopped 1/4 ts Pepper&lt;br /&gt;15 oz Tomato Sauce&lt;br /&gt;----------------------------------TOPPING----------------------------------&lt;br /&gt;1/2 c Green Pepper; Chopped (opt) 1 c Parmesan Cheese; Grated&lt;br /&gt;2 c Mozzarella Cheese; Shredded&lt;br /&gt;Heat the oven to 425~. Mix the baking mix and yeast and stir in the hot&lt;br /&gt;water. Turn the dough onto a well-floured surface and knead until smooth,&lt;br /&gt;about 20 times. Let the dough rest a few minutes. While the dough is&lt;br /&gt;resting, cook and stir the meat and onion in a large skillet until the&lt;br /&gt;onion is tender and the meat is brown. Drain off the excess fat. Stir in&lt;br /&gt;the tomato sauce, oregano leaves, and pepper and set aside. Divide the&lt;br /&gt;dough in half. Roll each half on an ungreased baking sheet into a&lt;br /&gt;rectangle, 13x9" or on a pizza pan 12" in diameter. Pinch the edges to make&lt;br /&gt;a slight rim. Spread the meat mixture almost to the edges. Top with the&lt;br /&gt;green pepper and cheeses. Bake until the crust is brown and the filling is&lt;br /&gt;hot and bubbly, 15 to 20 minutes. Cut into squares or wedges and serve.&lt;br /&gt;NOTE: If desired, you can use shredded Cheddar Cheese for the Mozzarella&lt;br /&gt;in the above recipe.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Spiced Apple Muffins&lt;br /&gt;Categories: Breads, Fruits, Muffins, Apples&lt;br /&gt;Servings: 12&lt;br /&gt;1/3 c Shortening 1/2 ts Cinnamon&lt;br /&gt;1/2 c Sugar 1/4 c Milk&lt;br /&gt;Page 81&lt;br /&gt;BREAD500.TXT&lt;br /&gt;1 Egg 1 c Apple sauce&lt;br /&gt;1 1/2 c Sifted flour 1/3 c Melted butter&lt;br /&gt;2 ts Baking powder 1/2 ts Sugar&lt;br /&gt;1/2 ts Salt 1 ts Cinnamon&lt;br /&gt;1/2 ts Nutmeg&lt;br /&gt;Cream together shrotening and sugar. Add egg. Sift dry ingredients, add dry&lt;br /&gt;ingredients alternately with milk to creamed mixture. stir in apple sauce.&lt;br /&gt;Fill greased muffin cups 3/4 full and Bake at 400 F 20-25 minutes. Cool for&lt;br /&gt;10 minutes, then dip each muffin top into melted butter, followed by&lt;br /&gt;mixture of sugar and cimmamon. Serve warm or cold.&lt;br /&gt;Pat Empson 05/21 07:24 am&lt;br /&gt;FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/21 7:34 AM&lt;br /&gt;TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE&lt;br /&gt;APPLES&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Apple Butter Bread&lt;br /&gt;Categories: Breads, Fruits, Apples&lt;br /&gt;Servings: 1&lt;br /&gt;1 1/2 c Flour 1 Egg&lt;br /&gt;2 tb Flour 4 tb Melted butter&lt;br /&gt;2 tb Baking powder 1/2 c Apple butter&lt;br /&gt;1/2 c Brown sugar 1/4 c Milk&lt;br /&gt;1 ts Cinnamon 1/4 c Apple cider&lt;br /&gt;1/2 ts Nutmeg 1/2 c White raisins,soaked in&lt;br /&gt;1/2 ts Salt 2 tb Orange juice&lt;br /&gt;Preheat oven to 350 F. In large bowl, mix flour, baking powder, sugar,&lt;br /&gt;spices and salt. Make a well in center and add egg, butter, apple butter,&lt;br /&gt;milk and cider. Mix quickly. Add drained raisins. Pour into greased loaf&lt;br /&gt;pan. Bake for 45 minutes.&lt;br /&gt;Pat Empson 05/21 07:25 am&lt;br /&gt;FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/21 7:34 AM&lt;br /&gt;TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE&lt;br /&gt;APPLES&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Apple Banana Bread&lt;br /&gt;Categories: Breads, Fruits, Apples&lt;br /&gt;Servings: 8&lt;br /&gt;1/2 c Butter, softened 2 c Flour&lt;br /&gt;1/2 c Brown Sugar 1 ts Baking Powder&lt;br /&gt;1/2 c Granulated Sugar 1 ts Baking Soda&lt;br /&gt;2 Eggs 1/2 ts Cinnamon&lt;br /&gt;3 tb Sour Cream 2 Apples, cored and chopped&lt;br /&gt;1 Banana, mashed 1/2 c Chopped Walnuts&lt;br /&gt;1 ts Vanilla&lt;br /&gt;Preheat oven to 350 deg F.&lt;br /&gt;Cream butter and sugars, and beat in eggs. Stir in sour cream, banana and&lt;br /&gt;vanilla.&lt;br /&gt;In separate bowl, combine flour, baking powder, soda and cinnamon.&lt;br /&gt;Gradually add to butter mixture. Gently stir in apples and nuts. Spoon into&lt;br /&gt;greased bread pan and bake 1 hour.&lt;br /&gt;Pat Empson 05/21 07:25 am&lt;br /&gt;FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/21 7:34 AM&lt;br /&gt;Page 82&lt;br /&gt;BREAD500.TXT&lt;br /&gt;TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE&lt;br /&gt;APPLES&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Apple Pancakes II&lt;br /&gt;Categories: Breads, Apples&lt;br /&gt;Servings: 1&lt;br /&gt;1 c Flour 1/2 c Milk&lt;br /&gt;1/4 ts Salt 1 Egg; beaten&lt;br /&gt;1 1/2 ts Baking powder 1/2 ts Vanilla&lt;br /&gt;1 tb Butter; melted 1 1/4 c Applesauce&lt;br /&gt;Sift flour, salt and baking powder. Combine butter, milk and egg. Stir&lt;br /&gt;into flour. Add vanilla and applesauce. Beat well. Spoon batter onto a hot,&lt;br /&gt;well greased griddle, allowing enough batter to make 4 " cakes. When edges&lt;br /&gt;are lightly browned, turn and cook on second side. Serve hot with maple&lt;br /&gt;syrup or apple jelly and lots of butter.&lt;br /&gt;Pat Empson 05/21 07:28 am&lt;br /&gt;FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/21 7:40 AM&lt;br /&gt;TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE&lt;br /&gt;APPLES&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: 7-Up Apple Dumplings&lt;br /&gt;Categories: Breads, Apples&lt;br /&gt;Servings: 10&lt;br /&gt;2 c Sugar 10 Large apples&lt;br /&gt;1 ts Cinnamon 1 Can biscuits&lt;br /&gt;1/2 ts Nutmeg 1 ts Nutmeg&lt;br /&gt;1 Stick butter 1 ts Cinnamon&lt;br /&gt;20 oz 7-up&lt;br /&gt;1/2 stick butter&lt;br /&gt;In saucepan combine first group of sugar, cinnamon, nutmeg, butter and&lt;br /&gt;the 7- up. Heat until melted, set aside. Peel and core apples, separate&lt;br /&gt;dough from 1 can biscuits. Separate and roll out each biscuit individually&lt;br /&gt;and place 1 apple in each. Combine second group of sugar, cinnamon and&lt;br /&gt;nutmeg. Sprinkle 1 tsp. of this mixture in center of each apple along with&lt;br /&gt;2 T. butter. Fold biscuit around apple and pinch dough. Put dumplings in 9&lt;br /&gt;x 13" pan. Pour sauce over each dumpling. Bake at 375 degrees for 45&lt;br /&gt;minutes.&lt;br /&gt;Pat Empson 05/21 07:28 am&lt;br /&gt;FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/21 7:40 AM&lt;br /&gt;TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE&lt;br /&gt;APPLES&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Apple Rolls&lt;br /&gt;Categories: Breads, Rolls, Apples&lt;br /&gt;Servings: 2&lt;br /&gt;2 c Flour 1/4 c Shortening&lt;br /&gt;4 ts Baking powder 2 tb Melted butter or butter&lt;br /&gt;3/4 c Milk -substitute&lt;br /&gt;Page 83&lt;br /&gt;BREAD500.TXT&lt;br /&gt;4 c Pared, sliced apples 1 ts Cinnamon&lt;br /&gt;1/4 c Brown sugar 1 c Brown sugar&lt;br /&gt;1/2 ts Salt&lt;br /&gt;Sift flour, measure, and sift with baking powder and salt. Cut in&lt;br /&gt;shortening with 2 spatulas. Add milk, Mix quickly and lightly. Turn onto&lt;br /&gt;lightly floured board. Roll in oblong sheet 1/4 inch thick. Brush with&lt;br /&gt;melted butter. Cover with apples. Sprinkle with 1cup sugar and the&lt;br /&gt;cinnamon which have been mixed. Roll like a jelly roll. Cut in slices 1 1/2&lt;br /&gt;inches thick. Sprinkle 1/4cup brown sugar over bottom of well-oiled pan.&lt;br /&gt;Place rolls, cut down, in pan. Bake in hot oven (425 F) about 40 minutes.&lt;br /&gt;8 servings. 1941&lt;br /&gt;Pat Empson 05/20 06:54 pm&lt;br /&gt;FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 7:24 PM&lt;br /&gt;TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE&lt;br /&gt;APPLES&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Apple Pancake Puff&lt;br /&gt;Categories: Breads, Apples, Low-cal&lt;br /&gt;Servings: 4&lt;br /&gt;1 tb +1 t rc margarine 1 ts Cinnamon&lt;br /&gt;3 Small mac. apples;cored &amp;amp; 2 Large eggs&lt;br /&gt;Cut into 1/4" thick slices 1/2 c Skim milk&lt;br /&gt;2 tb Dark raisins 1/4 c + 2 Tb. flour&lt;br /&gt;3 tb Granulatd sugar 1 ts Vanilla extract&lt;br /&gt;2 tb Orange juice&lt;br /&gt;In heavy med. ovenproof skillet, melt 2 tsp of the margarine. Add apples,&lt;br /&gt;raisins, 1 T sugar, and orange juice and cinnamon. cook, stirring freq. 6-8&lt;br /&gt;minutes, until apples are just tender. Remove apples to bowl. Preheat oven&lt;br /&gt;to 425d. In small bowl, w/ electric mixer, beat eggs until foamy. Gradually&lt;br /&gt;add milk, flour, the remaining 2 TB. sugar and the vanilla; beat 2 minutes&lt;br /&gt;longer, until batter is smooth. Add remaining 2 tsp. margarine to same&lt;br /&gt;skillet. Place in oven to melt, abt 1 minute. POur batter into skillet;bake&lt;br /&gt;10 minutes. Remove from oven and spoon apple mixture into center of&lt;br /&gt;pancake. Return to oven and bake 12-15 min. longer until puffed and golden.&lt;br /&gt;Cut into quarters. Each serving: 1/2 Fa, 1/2 P, 1/2 B, 1 FR, 60 cal.&lt;br /&gt;Pat Empson 05/20 08:03 pm&lt;br /&gt;FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 8:19 PM&lt;br /&gt;TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE&lt;br /&gt;APPLES&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Apple Bread #2&lt;br /&gt;Categories: Breads, Apples&lt;br /&gt;Servings: 2&lt;br /&gt;1/2 c Butter 1 tb Butter (melted)&lt;br /&gt;2 c Peeled, diced,apples 2 tb Buttermilk&lt;br /&gt;1 c Sugar 1/4 c Packed brown sugar&lt;br /&gt;1/2 c Chopped walnuts 2 c All purpose flour&lt;br /&gt;2 Eggs 1/4 ts Cinnamon&lt;br /&gt;1/2 c Raisins 1 ts Vanilla&lt;br /&gt;1 ts Baking soda&lt;br /&gt;Cream butter, slowly adding sugar, beat until light and fluffy. Add eggs,&lt;br /&gt;one at a time, beating well after each addition. Dissolve baking soda in&lt;br /&gt;buttermilk, add to batter, mixing well. Stir in flour. Add vanilla and stir&lt;br /&gt;Page 84&lt;br /&gt;BREAD500.TXT&lt;br /&gt;well. Stir in apples, walnuts and raisins. Spoon into 2 greased and&lt;br /&gt;floured loaf pans. Drizzle melted butter over loaves. Combine brown sugar&lt;br /&gt;and cinnamon, sprinkle over loaves. Bake at 350 for about 40 to 45 min.&lt;br /&gt;Cool in pan for 5 minutes and then cool completely on rack.&lt;br /&gt;Pat Empson 05/20 08:11 pm&lt;br /&gt;FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 8:19 PM&lt;br /&gt;TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE&lt;br /&gt;APPLES&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Apple Bread&lt;br /&gt;Categories: Breads, Apples&lt;br /&gt;Servings: 12&lt;br /&gt;4 c Apples, sliced 2 lg Eggs&lt;br /&gt;1 c Butter 2 ts Cinnamon&lt;br /&gt;2 c Sugar 1/2 c Hazelnuts, chopped&lt;br /&gt;2 c Flour, pastry&lt;br /&gt;Core and peel apples before slicing. Melt butter. Preheat oven&lt;br /&gt;to 350. Mix all ingredients together in large work bowl. Pour&lt;br /&gt;batter into greased 9"x5" bread pan. Bake one hour.&lt;br /&gt;Pat Empson 05/20 08:09 pm&lt;br /&gt;FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 8:19 PM&lt;br /&gt;TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE&lt;br /&gt;APPLES&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Ange's Apple Bread&lt;br /&gt;Categories: Breads, Apples&lt;br /&gt;Servings: 2&lt;br /&gt;2 c Sugar 1 ts Baking soda&lt;br /&gt;1 c Oil 1 ts Cinnamon&lt;br /&gt;3 Eggs 2 ts Vanilla extract&lt;br /&gt;3 c All purpose flour 2 c Chopped peeled apples&lt;br /&gt;1 ts Salt 1 c Nuts&lt;br /&gt;Grease 2 loaf pans. In a large bowl beat together the sugar, oil and eggs.&lt;br /&gt;In a separate bowl sift together the flour, slt, baking soda, and cinnamon.&lt;br /&gt;Add the dry ingredients to the sugar mixture. Add the vanilla, apples, and&lt;br /&gt;nuts. Pour the batter into the prepared pans. Bake in a 325F over for 1&lt;br /&gt;hour.&lt;br /&gt;Pat Empson 05/20 08:10 pm&lt;br /&gt;FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 8:20 PM&lt;br /&gt;TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE&lt;br /&gt;APPLES&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Walnut Apple Bread&lt;br /&gt;Categories: Breads, Apples&lt;br /&gt;Servings: 1&lt;br /&gt;1 1/2 c All-purpose flour, sifted 1 1/2 c Wheat cereal flakes, crushed&lt;br /&gt;2 ts Baking powder 1 c Walnuts, coarsely chopped&lt;br /&gt;1/2 ts Baking soda 1/4 c Apple, chopped&lt;br /&gt;Page 85&lt;br /&gt;BREAD500.TXT&lt;br /&gt;1/2 ts Salt 1 Egg, slightly beaten&lt;br /&gt;1 ts Cinnamon 1/4 c Brown sugar, firmly packed&lt;br /&gt;1/4 ts Nutmeg 2 ts Vegetable oil&lt;br /&gt;1/8 ts Allspice 1 1/2 c Buttermilk, lowfat&lt;br /&gt;Grease or spray 9x5x3 in. loaf pan. Preheat oven to 350F. Mix and sift&lt;br /&gt;flour, baking powder, baking soda, salt and spices into bowl. Stir in&lt;br /&gt;cereal, walnuts and apple. Combine egg, brown sugar, buttermilk and oil;&lt;br /&gt;add to dry mixture. Stir just enough to moisten dry ingredients. Do not&lt;br /&gt;beat. Spoon into pan. Bake at 350F one hour or until toothpick inserted&lt;br /&gt;into center comes out clean. Makes 1 loaf.&lt;br /&gt;Pat Empson 05/20 08:11 pm&lt;br /&gt;FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 8:30 PM&lt;br /&gt;TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE&lt;br /&gt;APPLES&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Sourdough Apple Sorcery&lt;br /&gt;Categories: Breads, Sourdough, Apples&lt;br /&gt;Servings: 4&lt;br /&gt;3/4 c White flour 1/2 ts Ground cinnamon&lt;br /&gt;3/4 c Whole wheat flour Egg&lt;br /&gt;2/3 c Lightly toasted wheat germ 1/2 c Brown sugar&lt;br /&gt;1/2 ts Salt 1/2 c Safflower oil&lt;br /&gt;1/2 ts Baking soda 1 c Sourdough starter, room temp&lt;br /&gt;1 ts Baking powder 1 c Unsweetened thick applesauce&lt;br /&gt;Combine flours, wheat germ, salt, baking soda, baking powder and cinnamon&lt;br /&gt;and blen well. In lg bowl, beat egg lightly and blend in sugar and oil. Mix&lt;br /&gt;in starter and applesauce and mix well. Add mixture and stir just until dry&lt;br /&gt;ingredients are moistened. Spoon into 4 prepared ** #4 loaf pans and bake&lt;br /&gt;in oven preheated to 350 for 50 mins or until bread tests done. Cool on&lt;br /&gt;wire rack 10 mins, turn out, turn right side up, remove waxed paper and&lt;br /&gt;cool. **To keep quick breads from sticking to pan, line pan with strip of&lt;br /&gt;waxed paper; oil pan, place paper in pan invert paper so that batter is on&lt;br /&gt;oiled surface.&lt;br /&gt;Pat Empson 05/20 08:16 pm&lt;br /&gt;FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 8:30 PM&lt;br /&gt;TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE&lt;br /&gt;APPLES&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Apple Breakfast Bread&lt;br /&gt;Categories: Breads, Apples&lt;br /&gt;Servings: 2&lt;br /&gt;2 c Flour 3 Apples&lt;br /&gt;1 ts Salt 4 ts Baking powder&lt;br /&gt;2 tb Brown sugar 4 tb Shortening&lt;br /&gt;3/4 c Milk 2 c Chopped raisins&lt;br /&gt;1 ts Cinnamon 1 Egg, well beaten&lt;br /&gt;2 tb Melted butter or butter 2 tb Brown sugar&lt;br /&gt;-substitute&lt;br /&gt;Sift flour, measure, and sift with baking powder, salt, and sugar. Cut in&lt;br /&gt;shortening and add raisins. Add sufficient milk to which egg has been added&lt;br /&gt;to make a stiff dough. Mix thoroughly. Pour into well-oiled shallow pan.&lt;br /&gt;Brush dough with melted butter. Pare, quarter, and core apples and cut in&lt;br /&gt;thin slices. Arrange in rows in the dough, allowing edges to overlap. Brush&lt;br /&gt;Page 86&lt;br /&gt;BREAD500.TXT&lt;br /&gt;apples with more melted butter and sprinkle with cinnamon and brown sugar&lt;br /&gt;which have been mixed together. Bake in moderate oven (400 F) 20 minutes or&lt;br /&gt;until apples are tender. 9 servings. 1941 Pat Empson 05/24 11:11 am&lt;br /&gt;FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/24 11:25 AM&lt;br /&gt;TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE&lt;br /&gt;APPLES&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Sourdough Apple Pancakes&lt;br /&gt;Categories: Sourdough, Breads, Apples&lt;br /&gt;Servings: 4&lt;br /&gt;2 c Starter 1 tb Sugar&lt;br /&gt;1 Egg; beaten White flour; kneaded&lt;br /&gt;1/2 c Applesauce 1/2 ts Baking soda&lt;br /&gt;2 tb Butter; melted&lt;br /&gt;add egg, applesauce, melted butter, sugar and salt to the starter and mix&lt;br /&gt;briefly. Add flour to attain desired consistency mix until lump free. Just&lt;br /&gt;before baking dissolve baking soda in a tablespoon of water and gently&lt;br /&gt;blend with the batter pour 2 to 3 inch rounds on a hot (400) griddle. Cook&lt;br /&gt;2 to 4 minutes and turn for an additional 2 minutes.&lt;br /&gt;Pat Empson 05/24 11:19 am&lt;br /&gt;FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/24 11:37 AM&lt;br /&gt;TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE&lt;br /&gt;APPLES&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: STRAWBERRY-ORANGE MUFFINS&lt;br /&gt;Categories: Muffins, Fruits, Breads, Nw&lt;br /&gt;Servings: 16&lt;br /&gt;----------------------------NORMA WRENN NPXR56B----------------------------&lt;br /&gt;2 1/4 c All-purpose flour 1 Egg&lt;br /&gt;2 ts Baking powder 1 tb Finely grated orange zest&lt;br /&gt;1 ts Baking soda 1 c Fresh strawberries; thinly&lt;br /&gt;1/2 ts Salt -sliced 1/8"; pat dry&lt;br /&gt;3/4 c Sugar -between paper towels to&lt;br /&gt;1/2 c Milk -keep juices from coloring&lt;br /&gt;1/2 c Sour cream -the batter&lt;br /&gt;1/3 c Vegetable oil 1/3 c Strawberry jam&lt;br /&gt;Preheat an oven to 400~. Butter standard muffin tins. In a large bowl stir&lt;br /&gt;and toss together the flour, baking powder, baking soda and salt. Set&lt;br /&gt;aside. In a medium bowl whisk together the sugar, milk, sour cream, oil,&lt;br /&gt;egg and orange zest until mixed; stir in the strawberries. Add to the&lt;br /&gt;combined dry ingredients and stir just until blended. Place a spoonful of&lt;br /&gt;batter in each prepared muffin cup. Top each with a scant teaspoon of&lt;br /&gt;strawberry jam. Spoon the remaining batter over the jam, filling each cup&lt;br /&gt;about two-thirds full. Bake until a toothpick inserted in the center of&lt;br /&gt;the muffin comes out clean, 15-18 minutes. Cool in the tins for 5 minutes,&lt;br /&gt;then remove. Makes about 16 standard muffins. Source: Muffins &amp;amp; Quick&lt;br /&gt;Breads Williams-Sonoma Kitchen Library&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Boboli Topping 23&lt;br /&gt;Categories: Breads, Boboli, Cheese/eggs, Pizza&lt;br /&gt;Page 87&lt;br /&gt;BREAD500.TXT&lt;br /&gt;Servings: 1&lt;br /&gt;-Dotty Hull rvkc52a&lt;br /&gt;Here are some of the pizza combinations. All have mozzarella cheese in&lt;br /&gt;addition to the other ingredients. HAWAIIAN--pineapple, bacon or canadian&lt;br /&gt;bacon, homemade tomato sauce. GRILLED TERIYAKI CHICKEN--with grilled&lt;br /&gt;chicken marinated in an orange teriyaki sauce, red onions, scallions and&lt;br /&gt;sweet peppers. GOAT CHEESE--bacon, red onions, 3 color peppers, fresh&lt;br /&gt;tomatoes and mild goat cheese. SHRIMP PESTO--with shrimp, fresh tomatoes,&lt;br /&gt;Mediterrean olives, sund-dried tomatoes, and homemade pesto sauce.&lt;br /&gt;SOUTHWESTERN BURRITO--with grilled chicken breast marinated in lime and&lt;br /&gt;herbs, homemade black beans, fire-roasted mild chilies, sweet white onions&lt;br /&gt;and cheddar cheese. Serve with green tomatillo salsa and sour cream. FIVE&lt;br /&gt;CHEESE AND TOMATO--Fresh sliced tomatoes, basil leaves, buffalo mozzarella,&lt;br /&gt;fontina, smoked gouda, and romano cheeses. (wrv)&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: BOBOLI CRUST&lt;br /&gt;Categories: Pizza, Crust, Italian, Breads, Nw&lt;br /&gt;Servings: 2&lt;br /&gt;-----------------------------ED BOSMAN MKPN54A-----------------------------&lt;br /&gt;2 1/2 c BREAD flour 2 sm Cloves garlic; thinly sliced&lt;br /&gt;1/2 ts -Salt 2 tb Rosemary*&lt;br /&gt;3/4 ts Active dry yeast 3 tb Bertolli Light olive oil&lt;br /&gt;1 c -Warm water&lt;br /&gt;Preheat oven to 400 degrees. Combine flour, salt, yeast and water in bowl.&lt;br /&gt;Blend well, turn out onto floured surface. Knead well, about 15 minutes.&lt;br /&gt;Place in lightly greased bowl, not buttered, cover with a damp cloth and&lt;br /&gt;let rise for 1-1/2 hours (until doubled in bulk). Turn dough out, punch&lt;br /&gt;down and knead for 5 minutes or so. Return to bowl and let rise until&lt;br /&gt;doubled in bulk. Punch down and turn out on lightly floured board. Roll&lt;br /&gt;and press out to about 1/2 inch thickness. This recipe makes about 1-12&lt;br /&gt;inchers-so you can judge whether to double or reduce the recipe. Rub&lt;br /&gt;surface of baking (cookie) sheet with oil and transfer the dough round to&lt;br /&gt;the sheet. Make several indentations with the point of a knife in the&lt;br /&gt;dough and insert garlic slices and rosemary into indentations.Rub olive oil&lt;br /&gt;(pour) onto surface and gently smooth over the surface. Salt and pepper&lt;br /&gt;surface LIGHTLY. Bake 10-12 minutes or until just golden. Remove from oven&lt;br /&gt;and TAKE OUT THE GARLIC SLIVERS! You can now top the crust, freeze it, eat&lt;br /&gt;it the way it is, smille at it (YOU DID IT!) Remember, when you top it the&lt;br /&gt;crust is alread 2/3 baked and will require only enough time so that the&lt;br /&gt;cheeses, etc. are bubbly. Formatted for MM by Norma Wrenn npxr56b&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Swedish Oven Pancakes&lt;br /&gt;Categories: Breads, Breakfast, Brunch, Main dish&lt;br /&gt;Servings: 6&lt;br /&gt;3 c Milk 4 tb Butter, melted&lt;br /&gt;4 Eggs 1 ts Salt&lt;br /&gt;2 c Flour 2 tb Sugar&lt;br /&gt;Beat eggs well. Add milk, melted butter, salt and flour. Bake in a&lt;br /&gt;greased 9 X 13 pan in 425F oven for 25-30 minutes. Cut into squares and&lt;br /&gt;serve immediately with butter and syrup.&lt;br /&gt;Variations: Omit butter. Saute 3 strips bacon, cut up, until crisp. Put&lt;br /&gt;drippings and bacon in bottom of pan and pour batter over. Bake 375F for&lt;br /&gt;30 minutes.&lt;br /&gt;Page 88&lt;br /&gt;BREAD500.TXT&lt;br /&gt;Serve with berry and cream topping: 1/2 pint cream, whipped and 1 jar&lt;br /&gt;preserves (ie: raspberry, strawberry, apricot etc.)&lt;br /&gt;Serve with sour cream mixed with brown sugar.&lt;br /&gt;From Gary Allan (MusiCook)&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Lemon Bread&lt;br /&gt;Categories: Breads, Breadmaker&lt;br /&gt;Servings: 1&lt;br /&gt;-----------------------------FOR 1-1/2 LB. LOAF-----------------------------&lt;br /&gt;1 pk Yeast 3/4 c Milk; scalded&lt;br /&gt;3 c Bread flour 1 Egg + 1 yolk; room temp.&lt;br /&gt;1/4 c Sugar 1/4 ts Lemon extract&lt;br /&gt;1/2 ts Salt 2 ts Dried or freshly grated&lt;br /&gt;1/4 c Butter; room temperature -lemon peel&lt;br /&gt;Place all ingredients into breadmaker pan in the order above, select white&lt;br /&gt;bread and push start.&lt;br /&gt;From Loafing It by DAK&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Pumpernickel Bread&lt;br /&gt;Categories: Breads, Breadmaker&lt;br /&gt;Servings: 1&lt;br /&gt;-----------------------------FOR 1-1/2 LB. LOAF-----------------------------&lt;br /&gt;1 1/2 pk Yeast 1 1/2 ts Salt&lt;br /&gt;2 c Rye flour 1 tb Unsweetened cocoa&lt;br /&gt;1/2 c Unprocessed whole-bran 3 tb Molasses&lt;br /&gt;-cereal 1 tb Vegetable oil&lt;br /&gt;1 3/4 c Bread flour 1 1/4 c Warm water&lt;br /&gt;2 ts Caraway seed&lt;br /&gt;Add all ingredients in the order listed, select white bread and push start.&lt;br /&gt;From Loafing It by DAK&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Drew's Famous Onion Dill Bread&lt;br /&gt;Categories: Breads, Breadmaker&lt;br /&gt;Servings: 1&lt;br /&gt;-----------------------------FOR 1-1/2 LB. LOAF-----------------------------&lt;br /&gt;------------------------------------ADD------------------------------------&lt;br /&gt;1 pk Yeast 1 1/2 ts Salt&lt;br /&gt;3 1/3 c Flour 1 Egg; unbeaten, room temp&lt;br /&gt;1/4 ts Baking soda&lt;br /&gt;-------------------------MIX TOGETHER, WARM AND ADD-------------------------&lt;br /&gt;1/4 c Water 3 tb Minced dried onion&lt;br /&gt;3/4 c Cottage cheese 2 tb Whole dill seed&lt;br /&gt;3/4 c Sour cream 1 1/2 tb Butter&lt;br /&gt;3 tb Sugar&lt;br /&gt;Page 89&lt;br /&gt;BREAD500.TXT&lt;br /&gt;Place dry ingredients and egg into inner pan. Warm next set of ingredients,&lt;br /&gt;add, select white bread, and push start. Lightly brush the top with a&lt;br /&gt;little melted butter at baking time if you wish.&lt;br /&gt;From Loafing It by DAK&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Diet Rite Bread&lt;br /&gt;Categories: Breads, Breadmaker&lt;br /&gt;Servings: 1&lt;br /&gt;-----------------------------FOR 1-1/2 LB. LOAF-----------------------------&lt;br /&gt;1 pk Yeast 1 1/4 c Diet rite soda, or Club soda&lt;br /&gt;3 c Bread flour -at room temperature&lt;br /&gt;Place all ingredients into pan, select white bread, and push start.&lt;br /&gt;From Loafing It by DAK&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Potato Loaf Bread&lt;br /&gt;Categories: Breads, Breadmaker, Brunch&lt;br /&gt;Servings: 1&lt;br /&gt;-----------------------------FOR 1-1/2 LB. LOAF-----------------------------&lt;br /&gt;1 pk Yeast 2 1/2 ts Sweet butter&lt;br /&gt;3 c Bread flour 2 tb Instant mashed potato flakes&lt;br /&gt;1 tb Sugar 1 c Hot milk&lt;br /&gt;1 1/2 ts Salt&lt;br /&gt;Place the first 5 ingredients into the pan. Sprinlke the potato flakes over&lt;br /&gt;the hot milk and stir. Let cool slightly. Add milk, select white bread, and&lt;br /&gt;push start.&lt;br /&gt;From Loafing It by DAK&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Real Chocolate Bread&lt;br /&gt;Categories: Breads, Breadmaker&lt;br /&gt;Servings: 1&lt;br /&gt;-----------------------------FOR 1-1/2 LB. LOAF-----------------------------&lt;br /&gt;1 pk Yeast 1 Egg; unbeaten&lt;br /&gt;3 c Bread flour 1/4 c Soft butter, or margerine&lt;br /&gt;1/2 c Sugar 1/2 ts Vanilla&lt;br /&gt;1/4 c Unsweetened cocoa 1 c Warm milk&lt;br /&gt;Add all ingredients in the order given, select whiter bread, and push&lt;br /&gt;start.&lt;br /&gt;From Loafing It by DAK&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Beer Cheese Bread&lt;br /&gt;Categories: Breads, Breadmaker, Brunch&lt;br /&gt;Page 90&lt;br /&gt;BREAD500.TXT&lt;br /&gt;Servings: 1&lt;br /&gt;-----------------------------FOR 1-1/2 LB. LOAF-----------------------------&lt;br /&gt;1 pk Yeast 10 oz Beer; at room temperature&lt;br /&gt;3 c Bread flour 4 oz Processed American cheese&lt;br /&gt;1 tb Sugar -(2 slices)&lt;br /&gt;1 1/2 ts Salt 4 oz Jack cheese; or any other&lt;br /&gt;1 tb Butter -(cut in 1/4" cubes)&lt;br /&gt;Warm beer and American cheese over low heat on top of stove or in&lt;br /&gt;microwave. Cheese doesn't need to melt completely. Stir. Add all&lt;br /&gt;ingredients listed, select white bread and push start.&lt;br /&gt;From Loafing It by DAK&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Bloody Mary Bread&lt;br /&gt;Categories: Breads, Breadmaker, Brunch&lt;br /&gt;Servings: 1&lt;br /&gt;-----------------------------FOR 1-1/2 LB. LOAF-----------------------------&lt;br /&gt;1 pk Yeast 6 oz Can of spicy V-8 juice; at&lt;br /&gt;3 c Bread flour -room temperature&lt;br /&gt;1 ts Salt 1 tb Vodka&lt;br /&gt;1 tb Sugar 1 tb Water&lt;br /&gt;1 tb Soft butter 1 Egg&lt;br /&gt;Place all ingredients into pan, select white bread and push start.&lt;br /&gt;Serve with a stalk of celery.&lt;br /&gt;From Loafing It by DAK&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: California Dip Bread&lt;br /&gt;Categories: Breads, Breadmaker, Brunch&lt;br /&gt;Servings: 1&lt;br /&gt;-----------------------------FOR 1-1/2 LB. LOAF-----------------------------&lt;br /&gt;1 pk Yeast 1/4 ts Baking soda&lt;br /&gt;3 1/3 c Flour 1 Egg; room temperature&lt;br /&gt;-------------------------MIX TOGETHER, WARM AND ADD-------------------------&lt;br /&gt;3/4 c Cottage cheese 1 1/2 tb Butter&lt;br /&gt;3/4 c Sour cream 1/4 c Water&lt;br /&gt;3 tb Sugar 1 pk Lipton's onion soup mix&lt;br /&gt;Place the first 4 ingredients into the pan. Slightly warm the next 6&lt;br /&gt;ingredients and pour into pan. Select white bread and push start.&lt;br /&gt;NOTE: Vary the amount of soup mix to suit your taste.&lt;br /&gt;From Loafing It by DAK&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Buttermilk Cheese Bread&lt;br /&gt;Categories: Breads, Breadmaker, Brunch&lt;br /&gt;Servings: 1&lt;br /&gt;Page 91&lt;br /&gt;BREAD500.TXT&lt;br /&gt;-----------------------------FOR 1-1/2 LB. LOAF-----------------------------&lt;br /&gt;1 pk Yeast 1 tb Sugar&lt;br /&gt;3 c Bread flour 1 c Buttermilk; room temperature&lt;br /&gt;1 ts Baking powder 1/4 c Warm water&lt;br /&gt;1 ts Salt 1 c Grated sharp cheddar cheese&lt;br /&gt;Pour in all ingredients in the order listed. Select white bread and push&lt;br /&gt;start.&lt;br /&gt;From Loafing It by DAK.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Anadama Bread&lt;br /&gt;Categories: Breads, Breadmaker&lt;br /&gt;Servings: 1&lt;br /&gt;-----------------------------FOR 1-1/2 LB. LOAF-----------------------------&lt;br /&gt;1 pk Yeast 1/3 c Molasses&lt;br /&gt;3 1/2 c Bread flour 1 ts Salt&lt;br /&gt;1/3 c Yellow cornmeal 2 ts Butter&lt;br /&gt;1 1/2 c Boiling water&lt;br /&gt;Place cornmeal into a bowl. Carefully pour boiling water into cornmeal,&lt;br /&gt;stirring to make sure it is smooth. Let stand for about 30 minutes.&lt;br /&gt;Stir in molasses, salt and butter. Place yeast into the B/M pan, bread&lt;br /&gt;flour, then cornmeal mixture. Select white bread and push start. NOTE: An&lt;br /&gt;early American recipe. This has become a favorite in many homes.&lt;br /&gt;From Loafing It by DAK&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Applesauce Bread&lt;br /&gt;Categories: Breads, Breadmaker, Brunch&lt;br /&gt;Servings: 1&lt;br /&gt;-----------------------------FOR 1-1/2 LB. LOAF-----------------------------&lt;br /&gt;1 pk Yeast 1/2 ts Cinnamon&lt;br /&gt;2 1/4 c Bread flour 1 pn Nutmeg&lt;br /&gt;3/4 c Wheat flour 2/3 c Warm applesauce&lt;br /&gt;1/2 ts Salt 1/2 c Warm applejuice&lt;br /&gt;4 tb White sugar 1/2 c Grated fresh apple&lt;br /&gt;Put all ingredients into the pan, select white bread, and push start.&lt;br /&gt;From Loafing It by DAK&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Banana Wheat Bread&lt;br /&gt;Categories: Breads, Breadmaker, Breakfast&lt;br /&gt;Servings: 1&lt;br /&gt;-----------------------------FOR 1-1/2 LB. LOAF-----------------------------&lt;br /&gt;1 pk Yeast 1/4 c Honey&lt;br /&gt;1 1/2 c Bread flour 1/4 c Warm water&lt;br /&gt;1 1/2 c Wheat flour 1 Egg&lt;br /&gt;1/2 ts Salt 1/4 c Oil&lt;br /&gt;2 Medium ripe bananas; sliced 1/2 ts Vanilla&lt;br /&gt;-right into pan 1 ts Poppy seeds;(optional)&lt;br /&gt;Page 92&lt;br /&gt;BREAD500.TXT&lt;br /&gt;Add ingredients into the pan in the order listed, select white bread, and&lt;br /&gt;push start.&lt;br /&gt;From Loafing It by DAK&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Blueberry Bread&lt;br /&gt;Categories: Breads, Breadmaker, Breakfast&lt;br /&gt;Servings: 1&lt;br /&gt;-----------------------------FOR 1-1/2 LB. LOAF-----------------------------&lt;br /&gt;1 pk Yeast 1 cn Blueberries (16-1/2 oz);well&lt;br /&gt;3 c Bread flour -drained, reserve liquid&lt;br /&gt;1/2 ts Salt 1/4 c Retained juice&lt;br /&gt;2 tb Sugar 1/4 c Water; approximately&lt;br /&gt;1 tb Butter or margerine&lt;br /&gt;Add all dry ingredients into pan. Put well drained berries into a 2-cup&lt;br /&gt;measuring cup, add 1/4 cup juice and enough water to equal 1-1/3 cups (we&lt;br /&gt;found it to be 1/4 cup water) Select white bread and push start.&lt;br /&gt;From Loafing It by DAK&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Cheddar Cheese Bread&lt;br /&gt;Categories: Breads, Breadmaker, Brunch&lt;br /&gt;Servings: 1&lt;br /&gt;-----------------------------FOR 1-1/2 LB. LOAF-----------------------------&lt;br /&gt;1 pk Yeast 2 tb Sugar&lt;br /&gt;3 c Bread flour 1 1/4 c Warm water&lt;br /&gt;1/4 c Nonfat dry milk 1 1/2 c Grated sharp cheddar; (6 oz)&lt;br /&gt;1 tb Soft butter -at room temperature&lt;br /&gt;1 ts Salt&lt;br /&gt;Put all ingredients into the pan, select white bread, and push start.&lt;br /&gt;From Loafing It by DAK&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Chocolate Chip Bread&lt;br /&gt;Categories: Breads, Breadmaker, Brunch&lt;br /&gt;Servings: 1&lt;br /&gt;-----------------------------FOR 1-1/2 LB. LOAF-----------------------------&lt;br /&gt;1 pk Yeast 4 tb Soft butter&lt;br /&gt;3 c Bread flour 1 Egg&lt;br /&gt;2 tb Brown sugar 1 c Warm milk&lt;br /&gt;2 tb White sugar 1/4 c Water&lt;br /&gt;1 ts Salt 1 c Chocolate chips&lt;br /&gt;1 ts Cinnamon&lt;br /&gt;Put the first 10 ingredients into the pan, select white bread and push&lt;br /&gt;start. When the Auto Bakery "beeps" 5 minutes from the end of the second&lt;br /&gt;mixing, add the chocolate chips.&lt;br /&gt;NOTE: The chips tend to get a little well done, so turn the darkness&lt;br /&gt;control a bit toward light. This bread has a cake-like texture.&lt;br /&gt;Page 93&lt;br /&gt;BREAD500.TXT&lt;br /&gt;From Loafing It by DAK&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Easy Wheat And Honey Bread&lt;br /&gt;Categories: Breads, Breadmaker, Breakfast, Brunch&lt;br /&gt;Servings: 1&lt;br /&gt;-----------------------------FOR 1-1/2 LB. LOAF-----------------------------&lt;br /&gt;1 pk Yeast 2 tb Honey&lt;br /&gt;3/4 c Whole wheat flour 2 tb Butter; at room temperature&lt;br /&gt;2 1/2 c Bread flour 1 Egg; at room temperature&lt;br /&gt;1 ts Salt 1 c Plus 1 Tbsp. warm water&lt;br /&gt;Put all ingredients in pan, select white bread and push start.&lt;br /&gt;From Loafing It by DAK&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Eileen's Corn-chillies-cheese Bread&lt;br /&gt;Categories: Breads, Breadmaker, Brunch&lt;br /&gt;Servings: 1&lt;br /&gt;-----------------------------FOR 1-1/2 LB. LOAF-----------------------------&lt;br /&gt;1 pk Yeast 1/2 c Cheddar cheese, shredded&lt;br /&gt;3 c Bread flour 1 Egg&lt;br /&gt;3/4 c Yellow cornmeal 1 tb Soft butter&lt;br /&gt;1/2 c Whole kernel canned corn; 1/2 ts Salt&lt;br /&gt;-drained 2 ts Sugar&lt;br /&gt;1 tb Canned Ortega chillies; 1 1/4 c Warm water&lt;br /&gt;-chopped&lt;br /&gt;Put all ingredients into pan, select white bread, and push start.&lt;br /&gt;From Loafing It by DAK&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: French Bread # 1&lt;br /&gt;Categories: Breads, Breadmaker&lt;br /&gt;Servings: 1&lt;br /&gt;-----------------------------FOR 1-1/2 LB. LOAF-----------------------------&lt;br /&gt;1 pk Yeast 2 tb Butter (sweet gives the most&lt;br /&gt;3 c Bread flour -(authentic taste)&lt;br /&gt;2 tb Sugar 1 c Less 1 Tbsp. hot water&lt;br /&gt;1 ts Salt 2 Stiffly beaten egg whites&lt;br /&gt;Whip the whites until stiff and set aside.&lt;br /&gt;Place the first 6 ingredients in the pan, select "French" bread and push&lt;br /&gt;start. Once all ingredients are moist, dump in the egg whites.&lt;br /&gt;NOTE: If you choose, lightly brush the top with a mixture of 1 Tbsp. water,&lt;br /&gt;dash salt and 1/4 tsp. cornstarch after the 2nd mixing is over, and&lt;br /&gt;sprinkle with sesame or poppy seeds.&lt;br /&gt;From Loafing It by DAK&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Page 94&lt;br /&gt;BREAD500.TXT&lt;br /&gt;Title: French Bread # 2&lt;br /&gt;Categories: Breads, Breadmaker&lt;br /&gt;Servings: 1&lt;br /&gt;-----------------------------FOR 1-1/2 LB. LOAF-----------------------------&lt;br /&gt;1 pk Yeast 1 ts Sugar&lt;br /&gt;2 c Bread flour 1 ts Soft butter&lt;br /&gt;1 ts Salt 1 c Plus 1 Tbsp. warm water&lt;br /&gt;Put all ingredients in inner pot, select "French" bread and push start.&lt;br /&gt;From Loafing It by DAK&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Golden Egg Bread&lt;br /&gt;Categories: Breads, Breadmaker&lt;br /&gt;Servings: 1&lt;br /&gt;-----------------------------FOR 1-1/2 LB. LOAF-----------------------------&lt;br /&gt;1 pk Yeast 6 tb Vegetable or corn oil&lt;br /&gt;3 c Bread flour 1 1/2 ts Salt&lt;br /&gt;4 tb Sugar 3/4 c Warm water&lt;br /&gt;2 Eggs; room temperature&lt;br /&gt;Combine all ingredients in the pan in the order listed, select white bread&lt;br /&gt;and push start.&lt;br /&gt;NOTE from DAK: Great for sandwiches. It rises tall and cuts beautifully.&lt;br /&gt;From Loafing It by DAK&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Golden Raisin Bread&lt;br /&gt;Categories: Breads, Breadmaker&lt;br /&gt;Servings: 1&lt;br /&gt;-----------------------------FOR 1-1/2 LB. LOAF-----------------------------&lt;br /&gt;1 pk Yeast 2 tb Soft butter&lt;br /&gt;2 c Bread flour 3/4 c Golden raisins&lt;br /&gt;1 c Whole wheat flour 1/4 ts Ground ginger&lt;br /&gt;1/4 c Wheat germ 1/2 ts Cinnamon&lt;br /&gt;1/4 c Brown sugar 1 1/2 c Warm water&lt;br /&gt;1 ts Salt&lt;br /&gt;Put all the ingredients in the pan in the order listed, select white bread&lt;br /&gt;and push start.&lt;br /&gt;NOTE: A sweet, different version of raisin bread&lt;br /&gt;From Loafing It by DAK&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Granola Bread&lt;br /&gt;Categories: Breads, Breadmaker&lt;br /&gt;Servings: 1&lt;br /&gt;-----------------------------FOR 1-1/2 LB. LOAF-----------------------------&lt;br /&gt;1 pk Yeast 1 1/2 ts Sugar&lt;br /&gt;Page 95&lt;br /&gt;BREAD500.TXT&lt;br /&gt;3/4 c Whole wheat flour 3/4 c Warm water&lt;br /&gt;2 c Bread flour 1/2 c Buttermilk&lt;br /&gt;1 c Granola; grind finely in 2 tb Sweet butter; warm&lt;br /&gt;-blender 2 tb Honey&lt;br /&gt;3/4 ts Salt 1 Egg&lt;br /&gt;Add all ingredients, select white bread and push start.&lt;br /&gt;From Loafing It by DAK&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Hawaiian Coconut Bread&lt;br /&gt;Categories: Breads, Breadmaker&lt;br /&gt;Servings: 1&lt;br /&gt;-----------------------------FOR 1-1/2 LB. LOAF-----------------------------&lt;br /&gt;1 pk Yeast 3/4 c Coconut; shredded&lt;br /&gt;3 c Bread flour 3/4 c Macadamia nuts (whole is&lt;br /&gt;2 ts Salt -fine or use almonds)&lt;br /&gt;1 tb Sugar 1/2 c Crushed pineapple; well&lt;br /&gt;1/4 c Nonfat dry milk powder -drained&lt;br /&gt;1 Egg 1/2 c Pineapple juice from above&lt;br /&gt;1/4 c Soft butter 1/4 c Warm water&lt;br /&gt;Drain the pineapple, reserve liquid. Add all ingredients in the order&lt;br /&gt;listed above, pineapple and juice "last". Select white bread and push&lt;br /&gt;start.&lt;br /&gt;From Loafing It by DAK&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Henzi's Seed Bread&lt;br /&gt;Categories: Breads, Breadmaker&lt;br /&gt;Servings: 1&lt;br /&gt;-----------------------------FOR 1-1/2 LB. LOAF-----------------------------&lt;br /&gt;------------------------------DRY INGREDIENTS------------------------------&lt;br /&gt;1 pk Yeast 1 ts Salt&lt;br /&gt;1 tb Sugar 1/3 c Golden raisins&lt;br /&gt;1 1/2 c Bread flour 1/3 c Chopped pecans or walnuts&lt;br /&gt;1 1/2 c Wheat flour 1/3 c Sunflower seeds&lt;br /&gt;2/3 c Rye flour 1/3 c Poppy seeds&lt;br /&gt;1/2 c Cornmeal 2 tb Caraway seeds&lt;br /&gt;1/2 c Unprocessed bran&lt;br /&gt;-----------------------------LIQUID INGREDIENTS-----------------------------&lt;br /&gt;1 c Warm water 4 tb Honey&lt;br /&gt;1/3 c Warm milk 1 Egg&lt;br /&gt;1 tb Oil&lt;br /&gt;Add all dry ingredients. Then pour in the liquids, measure the oil before&lt;br /&gt;the honey and watch the honey slip right off the spoon. Select white bread&lt;br /&gt;and push start. This loaf may sag a bit in the center, but does not affect&lt;br /&gt;the texture or taste.&lt;br /&gt;From Loafing It by DAK&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Page 96&lt;br /&gt;BREAD500.TXT&lt;br /&gt;Title: Maple Oatmeal Bread&lt;br /&gt;Categories: Breads, Breadmaker&lt;br /&gt;Servings: 1&lt;br /&gt;-----------------------------FOR 1-1/2 LB. LOAF-----------------------------&lt;br /&gt;1 pk Yeast 1/3 c Maple syrup&lt;br /&gt;1 c Quick cooking (Quaker) oats 1 tb Cooking oil&lt;br /&gt;3 c Bread flour 1 1/4 c Plus 1 Tbsp. very warm water&lt;br /&gt;1 ts Salt&lt;br /&gt;Put all the ingredients into the pan, select white bread and push start.&lt;br /&gt;From Loafing It by DAK&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Mint And Yogurt Bread&lt;br /&gt;Categories: Breads, Breadmaker&lt;br /&gt;Servings: 1&lt;br /&gt;-----------------------------FOR 1-1/2 LB. LOAF-----------------------------&lt;br /&gt;1 pk Yeast -fresh lemon&lt;br /&gt;3 c Bread flour 2 ts Honey&lt;br /&gt;1 c Plain yogurt; room temp. 1 ts Melted butter&lt;br /&gt;3 tb Fresh mint; chopped 1/4 c Plus 1 Tbsp. warm water&lt;br /&gt;Grated yellow rind of 1&lt;br /&gt;Add all of the above ingredients, select white bread and push start.&lt;br /&gt;From Loafing It by DAK&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Mom's Basic White Bread&lt;br /&gt;Categories: Breads, Breadmaker&lt;br /&gt;Servings: 1&lt;br /&gt;-----------------------------FOR 1-1/2 LB. LOAF-----------------------------&lt;br /&gt;1 pk Yeast 2 tb Nonfat dry milk powder&lt;br /&gt;3 c Flour 1 tb Butter&lt;br /&gt;1 tb Sugar 1 1/4 c Warm water (110 degrees)&lt;br /&gt;1 ts Salt&lt;br /&gt;Pour the yeast to one side of the inner pan. Add the rest of the&lt;br /&gt;ingredients in the order given. Select white bread, and push start.&lt;br /&gt;From Loafing It by DAK&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Old Fashioned Graham Flour Bread&lt;br /&gt;Categories: Breads, Breadmaker&lt;br /&gt;Servings: 1&lt;br /&gt;-----------------------------FOR 1-1/2 LB. LOAF-----------------------------&lt;br /&gt;1 pk Yeast 1 ts Salt&lt;br /&gt;2 c Bread flour 1 tb Honey&lt;br /&gt;2 c Graham flour 1 tb Soft butter&lt;br /&gt;1/4 c Nonfat dry milk powder 1 1/2 c Warm water&lt;br /&gt;Combine all ingredients in pan, select white bread and push start.&lt;br /&gt;Page 97&lt;br /&gt;BREAD500.TXT&lt;br /&gt;From Loafing It by DAK&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Orange Bread&lt;br /&gt;Categories: Breads, Breadmaker&lt;br /&gt;Servings: 1&lt;br /&gt;-----------------------------FOR 1-1/2 LB. LOAF-----------------------------&lt;br /&gt;1 pk Yeast 1 Egg; room temperature&lt;br /&gt;3 c Bread flour 2 tb Grated orange rind&lt;br /&gt;1/4 c Sugar 1 c Orange juice&lt;br /&gt;1 ts Salt 1/4 c Hot water&lt;br /&gt;1 tb Soft butter&lt;br /&gt;Add all the ingredients to the pan, select white bread and push start.&lt;br /&gt;From Loafing It by DAK&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Peanut Butter Bread&lt;br /&gt;Categories: Breads, Breadmaker&lt;br /&gt;Servings: 1&lt;br /&gt;-----------------------------FOR 1-1/2 LB. LOAF-----------------------------&lt;br /&gt;1 pk Yeast 1/2 c Chunky peanut butter&lt;br /&gt;3 c Bread flour 1 1/4 c Very warm water&lt;br /&gt;1/4 c Brown sugar; packed&lt;br /&gt;Add all the ingredients in the order listed, select white bread and push&lt;br /&gt;start.&lt;br /&gt;From Loafing It by DAK&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Pecan-red Onion Bread&lt;br /&gt;Categories: Breads, Breadmaker&lt;br /&gt;Servings: 1&lt;br /&gt;-----------------------------FOR 1-1/2 LB. LOAF-----------------------------&lt;br /&gt;1 pk Yeast 1 c Plus 1 Tbsp. warm milk&lt;br /&gt;3 c Bread flour 1/4 c Soft butter&lt;br /&gt;1 1/2 ts Sugar 1/2 c Chopped fresh red onion&lt;br /&gt;1 1/2 ts Salt 3/4 c Chopped pecans or walnuts&lt;br /&gt;Combine all ingredients in the order given. Select white bread and push&lt;br /&gt;start. Get ready for an unusual treat.&lt;br /&gt;From Loafing It by DAK&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Pepper Spice Bread&lt;br /&gt;Categories: Breads, Breadmaker&lt;br /&gt;Servings: 1&lt;br /&gt;-----------------------------FOR 1-1/2 LB. LOAF-----------------------------&lt;br /&gt;1 pk Yeast 2 tb Corn syrup&lt;br /&gt;Page 98&lt;br /&gt;BREAD500.TXT&lt;br /&gt;3 c Bread flour 1/4 c Pecans (or other nuts)&lt;br /&gt;1/2 ts Salt 1/2 ts Freshly ground black pepper&lt;br /&gt;1/4 c Sugar 1 ts Whole anise seed&lt;br /&gt;1/4 c Nonfat dry milk powder 1/4 ts Cinnamon&lt;br /&gt;1/4 c Soft butter 1/4 ts Allspice&lt;br /&gt;1 Egg 3/4 c Very warm water&lt;br /&gt;2 tb Honey&lt;br /&gt;Put in all ingredients in the order listed, select white bread and push&lt;br /&gt;start.&lt;br /&gt;NOTE: This recipe produces a light brown loaf with a unique spicy taste.&lt;br /&gt;From Loafing It by DAK&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Prune Bread&lt;br /&gt;Categories: Breads, Breadmaker&lt;br /&gt;Servings: 1&lt;br /&gt;-----------------------------FOR 1-1/2 LB. LOAF-----------------------------&lt;br /&gt;1 pk Yeast 1 tb Soft butter&lt;br /&gt;3 c Bread flour 1 c Pitted prunes; cut into&lt;br /&gt;3 tb Brown sugar -quarters&lt;br /&gt;1 ts Salt 1 1/4 c Warm water&lt;br /&gt;Cut the prunes with scissors. Place all ingredients into the pan, select&lt;br /&gt;white bread and push start.&lt;br /&gt;NOTE: Prunes turn this into a dark, moist, sweet bread. Taste is similar to&lt;br /&gt;a prune danish. The machine chops and spreads the prunes throughout.&lt;br /&gt;From Loafing It by DAK&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Rye Bread (dak)&lt;br /&gt;Categories: Breads, Breadmaker&lt;br /&gt;Servings: 1&lt;br /&gt;-----------------------------FOR 1-1/2 LB. LOAF-----------------------------&lt;br /&gt;1 pk Yeast 1 tb Honey&lt;br /&gt;2 c Rye flour 1 tb Margerine&lt;br /&gt;2 c Bread flour 1 ts Ground allspice (optional)&lt;br /&gt;2 tb Nonfat dry milk powder 1 tb Caraway seeds (optional)&lt;br /&gt;1 tb Sugar 1 1/2 c Warm water&lt;br /&gt;1 ts Salt&lt;br /&gt;Add all ingredients listed above, select white bread and push start.&lt;br /&gt;NOTE: Caraway seeds and allspice may be added to make an unusual spicy rye,&lt;br /&gt;or omit them for a good conventional rye.&lt;br /&gt;From Loafing It by DAK&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Rye Bread With Beer And Orange&lt;br /&gt;Categories: Breads, Breadmaker&lt;br /&gt;Servings: 1&lt;br /&gt;Page 99&lt;br /&gt;BREAD500.TXT&lt;br /&gt;-----------------------------FOR 1-1/2 LB. LOAF-----------------------------&lt;br /&gt;-----------------------------BREAD INGREDIENTS-----------------------------&lt;br /&gt;1 pk Yeast 1 c Beer; warmed&lt;br /&gt;1 c Medium rye flour 2 tb Molasses&lt;br /&gt;2 1/2 c All-purpose flour 2 ts Grated orange rind&lt;br /&gt;2 tb Wheat germ 2 tb Butter; softened&lt;br /&gt;1 ts Salt 1/4 c Warm water&lt;br /&gt;---------------------------MIX FOR WHIPPED BUTTER---------------------------&lt;br /&gt;1 Stick sweet butter -liqueur of your choice&lt;br /&gt;1 tb Honey 1/4 ts Almond extract&lt;br /&gt;2 tb Amaretto or any sweet&lt;br /&gt;Add all "Bread ingredients" into pan, select white bread and push start.&lt;br /&gt;NOTE: The beer gives this hearty rye a magnificent taste. Serve this bread&lt;br /&gt;with sweetened whipped butter.&lt;br /&gt;From Loafing It by DAK&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Salted Peanut Bread&lt;br /&gt;Categories: Breads, Breadmaker&lt;br /&gt;Servings: 1&lt;br /&gt;----------------------------FOR 1-1/2 LB. ROAST----------------------------&lt;br /&gt;1 pk Yeast 1/2 ts Salt&lt;br /&gt;1 c Whole wheat flour 2 tb Butter&lt;br /&gt;2 c Bread flour 1 Egg; room temperature&lt;br /&gt;1/3 c Nonfat dry milk 3/4 c Chopped salted peanuts&lt;br /&gt;3 tb Sugar 1 c Hot water&lt;br /&gt;Combine all ingredients, including the peanuts right from the jar, select&lt;br /&gt;white bread and push start. Dry roasted nuts may be used.&lt;br /&gt;From Loafing It by DAK&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Spaghetti Bread&lt;br /&gt;Categories: Breads, Breadmaker&lt;br /&gt;Servings: 1&lt;br /&gt;----------------------------FOR 1-1/2 LB. BREAD----------------------------&lt;br /&gt;1 pk Yeast 1/3 c Grated parmesan cheese&lt;br /&gt;3 c Bread flour 1 ts Dried Italian seasoning&lt;br /&gt;1 tb Sugar 1 tb Olive oil&lt;br /&gt;1 ts Garlic salt 1 1/2 c Warm water&lt;br /&gt;Add all ingredients, select white bread and push start. Serve with&lt;br /&gt;spaghetti.&lt;br /&gt;From Loafing It by DAK&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Squaw Bread&lt;br /&gt;Categories: Breads, Breadmaker&lt;br /&gt;Servings: 1&lt;br /&gt;Page 100&lt;br /&gt;BREAD500.TXT&lt;br /&gt;-----------------------------FOR 1-1/2 LB. LOAF-----------------------------&lt;br /&gt;1 pk Yeast 1 c Rye flour&lt;br /&gt;1 tb Brown sugar 1/4 c Instant nonfat dry milk&lt;br /&gt;2 c Bread flour -powder&lt;br /&gt;1 c Whole wheat flour 1 1/2 ts Salt&lt;br /&gt;-----------------------------LIQUIFY IN BLENDER-----------------------------&lt;br /&gt;1 1/4 c Warm water 2 tb Raisins&lt;br /&gt;2 3/4 tb Oil 2 tb Brown sugar&lt;br /&gt;2 tb Honey&lt;br /&gt;Combine water, oil, honey, raisins, and brown sugar and blend till liquid.&lt;br /&gt;Add dry ingredients in the order listed, pour in liquid, select white&lt;br /&gt;bread and push start.&lt;br /&gt;From Loafing It by DAK&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Sunflower Bread&lt;br /&gt;Categories: Breads, Breadmaker&lt;br /&gt;Servings: 1&lt;br /&gt;----------------------------FOR 1-1/2 LB. BREAD----------------------------&lt;br /&gt;1 pk Yeast 1 tb Sugar&lt;br /&gt;1/2 c Unprocessed bran flakes 3 tb Molasses&lt;br /&gt;3 c Bread flour 2 tb Soft butter&lt;br /&gt;1/4 c Sunflower seeds 1 1/4 c Warm milk&lt;br /&gt;1 ts Salt&lt;br /&gt;Add all ingredients in the order listed, select white bread and push start.&lt;br /&gt;NOTE: Perfect for serving with soup or salad for a light lunch.&lt;br /&gt;From Loafing It by DAK&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Sweet Raisin Nut Bread&lt;br /&gt;Categories: Breads, Breadmaker&lt;br /&gt;Servings: 1&lt;br /&gt;-----------------------------FOR 1-1/2 LB. LOAF-----------------------------&lt;br /&gt;1 pk Yeast 4 tb Melted butter; cooled&lt;br /&gt;3 tb Sugar 1/4 c Honey&lt;br /&gt;3 c Bread flour 1 1/2 ts Salt&lt;br /&gt;3/4 c Warm milk 1/3 c Raisins&lt;br /&gt;1/4 c Warm water 1/3 c Golden raisins&lt;br /&gt;2 Eggs; room temperature 3/4 c Nuts *&lt;br /&gt;* Pistachios or peanuts&lt;br /&gt;Simply dump in all ingredients in the order listed, select white bread and&lt;br /&gt;push start.&lt;br /&gt;From Loafing It by DAK&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Third Bread&lt;br /&gt;Categories: Breads, Breadmaker&lt;br /&gt;Servings: 1&lt;br /&gt;Page 101&lt;br /&gt;BREAD500.TXT&lt;br /&gt;-----------------------------FOR 1-1/2 LB. LOAF-----------------------------&lt;br /&gt;1 pk Yeast 1 1/2 ts Salt&lt;br /&gt;3/4 c Rye flour 1/2 c Honey&lt;br /&gt;3 c Bread flour 1 1/2 c Very warm water&lt;br /&gt;3/4 c Yellow cornmeal&lt;br /&gt;Put ingredients into pan in the order listed, select white bread and push&lt;br /&gt;start.&lt;br /&gt;NOTE: Using two flours and a meal, this is called third bread and was&lt;br /&gt;found in many old cookbooks. It is a light, honey colored bread. It will&lt;br /&gt;sink a bit in the middle, but has a chewy crust and a sweet, very&lt;br /&gt;satisfying flavor.&lt;br /&gt;From Loafing It by DAK&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Wheat-wheat-wheat Bread&lt;br /&gt;Categories: Breads, Breadmaker&lt;br /&gt;Servings: 1&lt;br /&gt;-----------------------------FOR 1-1/2 LB. LOAF-----------------------------&lt;br /&gt;1 pk Yeast 3 tb Honey&lt;br /&gt;1/8 ts Ginger 1 cn Evaporated milk (12 oz.)&lt;br /&gt;2 1/2 c Bread flour 2 tb Salad oil&lt;br /&gt;1 1/4 c Whole wheat flour 1/2 c Cracked wheat&lt;br /&gt;1/2 c Wheat germ 1/2 c Boiling water&lt;br /&gt;1 ts Salt&lt;br /&gt;Put dry ingredients in first. Cover the 1/2 cup cracked wheat with boiling&lt;br /&gt;water, stir, and let cool. Then add cooled cracked wheat, select white&lt;br /&gt;bread and push start.&lt;br /&gt;NOTE: Cracked wheat is available in health food stores.&lt;br /&gt;From Loafing it by DAK&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Whole-wheat Bread (dak)&lt;br /&gt;Categories: Breads, Breadmaker&lt;br /&gt;Servings: 1&lt;br /&gt;-----------------------------FOR 1-1/2 LB. LOAF-----------------------------&lt;br /&gt;1 pk Yeast 1 ts Salt&lt;br /&gt;2 1/2 c Whole wheat flour 2 tb Soft butter&lt;br /&gt;1 c Bread flour 3 tb Nonfat dry milk&lt;br /&gt;1 tb Sugar 1 1/2 c Warm water&lt;br /&gt;Add all ingredients in the order listed, select white bread and push start.&lt;br /&gt;NOTE: A nutritious real whole wheat bread good for sandwichwes and "great"&lt;br /&gt;for toast.&lt;br /&gt;From Loafing It by DAK&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Honey Bacon Bread&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Page 102&lt;br /&gt;BREAD500.TXT&lt;br /&gt;Servings: 16&lt;br /&gt;-GPHK52A 3 tb Soft butter&lt;br /&gt;2 ts Yeast 1 1/4 ts Salt&lt;br /&gt;5 ts Gluten 1/2 c Soft bacon bits*&lt;br /&gt;3 1/2 c Wheat flour 1 1/4 c Very warm water + more if ne&lt;br /&gt;1/2 c Honey&lt;br /&gt;* (don't use the crunchy kind) it looks too dry add a little more) This is&lt;br /&gt;the receipt that was on the BB from CELESTE BEATIE (TDFX72B). I don't&lt;br /&gt;deserve any credit for this wonderful bread. Celeste used the DAK Auto&lt;br /&gt;Bakery and I use the DAK Turbo on the turbo cycle. Turned out great. It is&lt;br /&gt;heavy (2 1/2 lbs.) I also used the crunchy bacon bits but I soaked them in&lt;br /&gt;warm water for about 30 minutes. Only had to add 2 Tbsp of water to the&lt;br /&gt;1-1/4 cup. All that like this should thank CELESTE. FROM: C HAROLD QUINN&lt;br /&gt;(FPHK52A) Reformatted by Elaine Radis&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: French Onion-Cheese Bread&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;123 - 1 ts Salt&lt;br /&gt;-BARB DAY 1 tb Dried minced onion&lt;br /&gt;1 pk Yeast 1/2 c Kraft French Onion&lt;br /&gt;1/4 ts Ginger Spreadery Cheese&lt;br /&gt;1/4 ts Sugar Snack +1 Tablespoon&lt;br /&gt;3 c Better for Bread flour 1 Egg;(or 1/4 c Egg Beaters)&lt;br /&gt;1/2 c Wheat flour 1 tb Vegetable oil&lt;br /&gt;2 tb Gluten 10 1/2 oz Cond.French Onion soup; heat&lt;br /&gt;Add all ingredients into the pan in the order listed. MB Select white bread&lt;br /&gt;and push "Start." Wonderful for sandwiches or any-meal accompaniments, this&lt;br /&gt;bread can also provide a spectacular presentation from first- course French&lt;br /&gt;onion soup for a haute cuisine dinner. Spread 1 full-round slice per person&lt;br /&gt;with butter (or Kaplan's Better Than Butter) and dust with grated Parmesan&lt;br /&gt;cheese. Cut circles out of the centers with a coffee can, place outer rings&lt;br /&gt;and circles on a cookie sheet and slide under an oven broiler to brown. To&lt;br /&gt;serve: put one cutout in the bottom of each soup bowl, ladle in hot soup,&lt;br /&gt;then place the crusty outer rings atop the bowls. Shared by Barb Day DAK'S&lt;br /&gt;GAZZETTE...#2&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Chicken &amp;amp; Stuffing Bread&lt;br /&gt;Categories: Breadmaker, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;-gwhp32a 16 1/4 oz. package&lt;br /&gt;1 pk Yeast Stove Top instant&lt;br /&gt;1/4 ts Ginger Stuffing mix)&lt;br /&gt;1/4 ts Sugar 1 tb Onion;dried/minced&lt;br /&gt;2 1/4 c Better for Bread flour 1 ts Salt&lt;br /&gt;1/2 c Wheat flour 1/2 ts Poultry seasoning&lt;br /&gt;2 tb Gluten 1/3 c Celery;1/4" pieces/fresh&lt;br /&gt;1 1/4 c Chicken Flavor M/w 1/4 c Mushrooms;can/slices/drain&lt;br /&gt;Stuffing Mix (or 1/2 1 Egg&lt;br /&gt;Add all ingredients into the pan in the order listed. MB Select white bread&lt;br /&gt;and push "Start." DAK'S GAZZETTE...#2&lt;br /&gt;-----&lt;br /&gt;Page 103&lt;br /&gt;BREAD500.TXT&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Buttered Popcorn Bread&lt;br /&gt;Categories: Breads, Breadmaker&lt;br /&gt;Servings: 1&lt;br /&gt;-gwhp32a 5 c Popcorn;popped/buttered/&lt;br /&gt;Dak Gazette II Salted and crushed&lt;br /&gt;1 pk Yeast Crushed by hand or&lt;br /&gt;1/4 ts Ginger In a food processor&lt;br /&gt;1/4 ts Sugar Until reduced to&lt;br /&gt;2 1/2 c Better for Bread flour 2 1/2 cups&lt;br /&gt;2 ts Gluten 1 tb Popcorn oil;or veg. oil&lt;br /&gt;1 tb Butter Buds 1 1/2 c Very warm water&lt;br /&gt;Salt&lt;br /&gt;Add all the ingredients into the pan in the order listed; set darkness&lt;br /&gt;control at 11 o'clock Select white bread and push "Start" Try toasted&lt;br /&gt;slices spread with Kaplan's Better Than Butter while watching movies on&lt;br /&gt;your own TV screen. Shared by Barb Day&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Portly Cheese Bread&lt;br /&gt;Categories: Breads, Breadmaker&lt;br /&gt;Servings: 1&lt;br /&gt;-GWHP32A 1/8 ts Baking soda&lt;br /&gt;Dak Gazette II 1 c Port-wine cheese food;&lt;br /&gt;1 pk Yeast (Kraft Spreadery) or&lt;br /&gt;3 1/4 c Better for Bread flour Cold-pack port-wine&lt;br /&gt;2 tb Gluten Cheese spread&lt;br /&gt;2 tb Parmesan cheese 1 Egg&lt;br /&gt;1 tb Sugar 3 tb Port wine&lt;br /&gt;1 ts Salt 1 c Very warm water&lt;br /&gt;Add all the ingredients in the order listed; select white bread and push&lt;br /&gt;"Start." A wine-and-cheese-tasting party all by itself, this bread is also&lt;br /&gt;a wondrous snack when spread with additional port-wine cheese. Shared by&lt;br /&gt;Barb Day&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Pretzels And Beer Bread&lt;br /&gt;Categories: Breads, Breadmaker&lt;br /&gt;Servings: 1&lt;br /&gt;-GWHP32A 1 ts Salt&lt;br /&gt;Dak Gazette II 1/8 ts Baking soda&lt;br /&gt;1 Ingredient 1 1/3 c Pretzel sticks;thin/broken&lt;br /&gt;1 pk Yeast In half&lt;br /&gt;1/4 ts Ginger 1 Egg white&lt;br /&gt;1/4 ts Sugar 1 tb Vegetable oil&lt;br /&gt;3 c Better for Bread flour 12 oz Light beer plus -&gt;&lt;br /&gt;2 tb Gluten 1/4 c Water; heated&lt;br /&gt;Add all ingredients into the pan in the order listed. Select white bread&lt;br /&gt;and push "Start" Containing no cholesterol and negligible sugar; this&lt;br /&gt;exciting bread is perfect for party snacks or sandwiches. *Shared by Barb&lt;br /&gt;Day&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Page 104&lt;br /&gt;BREAD500.TXT&lt;br /&gt;Title: Raspberry Marshmallow Bread&lt;br /&gt;Categories: Breads, Breadmaker&lt;br /&gt;Servings: 1&lt;br /&gt;-GWHP32A 2 tb Canola oil&lt;br /&gt;Dak Gazette II 2/3 c Water; + -&gt;&lt;br /&gt;1 pk Yeast 1/2 c Raspberry liquid; heated&lt;br /&gt;2 3/4 c Better for Bread flour 10 oz Red raspberries;frozen in&lt;br /&gt;2 tb Gluten Heavy syrup.&lt;br /&gt;1 ts Salt Defrost; drain and&lt;br /&gt;1/8 ts Baking soda Reserve liquid and&lt;br /&gt;1/2 c Miniature marshmallows Berries.&lt;br /&gt;1/4 c Egg Beaters&lt;br /&gt;Place the first 9 ingredients into the pan in the order listed; set&lt;br /&gt;darkness control at 11 o'clock. Select white bread and push "Start." Add&lt;br /&gt;the reserved, well-drained raspberries (2/3cup) when the breadmaker&lt;br /&gt;"beeps," 88 minutes into the cycle. (33 minutes with Dak Turbo II) Shared&lt;br /&gt;by Barb Day Delightful with fruit salad, or for a cholesterol-free&lt;br /&gt;fiber-flled breakfast treat, spread toasted slices with Kaplan's Better&lt;br /&gt;than Butter.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Grandma Ida's Challah&lt;br /&gt;Categories: Breads, Jewish&lt;br /&gt;Servings: 2&lt;br /&gt;6 c FLOUR (approx) 1/2 c SUGAR&lt;br /&gt;1 pk YEAST, DRY 1 ts SALT; HEAPING&lt;br /&gt;1 EGG; WELL-BEATEN 1 1/3 c WATER; LUKEWARM&lt;br /&gt;1/2 c OIL RAISINS, OPTIONAL&lt;br /&gt;Mix dry ingredients (yeast, flour, sugar, and salt) in large bowl,&lt;br /&gt;using 4 cups of the flour. Make a well in the center. Into the well, put&lt;br /&gt;the eggs, oil, and water. Stir to dampen flour. Add enough flour so that&lt;br /&gt;dough becomes smooth and cleans sides of bowl if you are using a dough&lt;br /&gt;hook.&lt;br /&gt;Else knead on floured board. Place dough in oiled and let rise until&lt;br /&gt;double in bulk. Divide dough in half and each half into 3 or 4 pieces. For&lt;br /&gt;each loaf, roll out the pieces into ropes and braid from the middle&lt;br /&gt;to the ends. Place loaves on a greased cookie sheet or in greased loaf&lt;br /&gt;pans. Brush the top of each loaf with egg glaze if desired. Allow to rise&lt;br /&gt;again until double. Bake 30 - 45 min @ 350. ~ FOR BUNS: USE 2/3+ CUPS SUGAR&lt;br /&gt;AND 2 EGGS. ~ ** TO DECREASE RISING TIME: ** PLACE DOUGH IN BOWL - DO NOT&lt;br /&gt;GREASE! ** PLACE 1 CUP OF WATER IN CORNER OF MICROWAVE OVEN. ** COVER DOUGH&lt;br /&gt;LOOSELY WITH SARAN OR DAMP LINT-FREE TOWEL. ** NUKE FOR 3 MINUTES @ 20%&lt;br /&gt;POWER. (MAX OF 112 DEGREES!!!) ** LET REST FOR 3 MINUTES. ** NUKE FOR&lt;br /&gt;ANOTHER 3 MINUTES @ 20% POWER. ** LET REST FOR 6 MINUTES. ** AFTER PUNCHING&lt;br /&gt;DOWN AND BRAIDING, CAN LET RISE NORMALLY IN PANS OR&lt;br /&gt;REPEAT NUKING PROCESS IF USING MICROWAVE SAFE PANS. ~ TO MAKE ROUND&lt;br /&gt;LOAVES:&lt;br /&gt;PAT DOUGH INTO A 9 X 13 RECTANGLE.&lt;br /&gt;PAT RAISINS INTO THE DOUGH, THEN ROLL UP TIGHT FROM THE LONG SIDE TO 32".&lt;br /&gt;MAKE A PINWHEEL OF IT, TUCKING THE OUTSIDE END UNDER THE LAST TURN.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Caraway Puffins&lt;br /&gt;Categories: Muffins, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;---------------------------LISA CRAWLEY TSPN00B---------------------------&lt;br /&gt;Page 105&lt;br /&gt;BREAD500.TXT&lt;br /&gt;3 tb Butter 1 ts Grated Lemon Peel&lt;br /&gt;1/2 c Creamed Cottage Cheese 3/4 ts Caraway Seed&lt;br /&gt;1/3 c Sugar 1 1/2 c Biscuit Mix&lt;br /&gt;1 Egg 1/2 c Milk&lt;br /&gt;Cream butter, cottage cheese and sugar. Add grated Lemon peel, caraway&lt;br /&gt;seed and egg. Beat with mixer til smooth. Stir in biscuit mix and milk&lt;br /&gt;alternately. Do not beat. Spoon batter into greased muffin pans, filling&lt;br /&gt;2/3 full. Bake at 400 for 20 min. or til lightly browned.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Honey Wheat Bread - in a Bag&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 40&lt;br /&gt;--------------------------------INGREDIENTS--------------------------------&lt;br /&gt;4 c All purpose flour 1/4 c Honey&lt;br /&gt;3 1/4 c Whole wheat flour 1/4 c Non-fat dry milk powder&lt;br /&gt;2 pk Active dry yeast 2 tb Vegetable oil&lt;br /&gt;2 1/2 c Warm water 1 tb Salt&lt;br /&gt;DIRECTIONS: 1. Combine 1 C all purpose flour, 2 pkg yeast, 1 C warm water&lt;br /&gt;and 1 T honey in a 2 gal heavy duty freeze plastic bag (Ziploc Jumbo) 2.&lt;br /&gt;Squeeze upper part of bag to force out air. Close top of bag tightly&lt;br /&gt;between thumb and index finger. Rest bag on table, mix by working bag with&lt;br /&gt;fingers about 20 seconds or until all ingredients are completely blended.&lt;br /&gt;Let bag rest about 15 minutes. 3. Add remaining ingredients, except flour.&lt;br /&gt;4. Mix by working bag with fingers. Add Whole wheat flour; mix thoroughly.&lt;br /&gt;Then gradually add remaining all purpose flour until a stiff dough is&lt;br /&gt;formed, about 2-1/2 C or until dough pulls away from bag. 5. Turn dough out&lt;br /&gt;onto floured surface. Divide dough in half. Knead each half 5 minutes or&lt;br /&gt;until dough is smooth and elastic. Add more flour, if necessary. Cover with&lt;br /&gt;plastic bag. Let rest 10 minutes. 6. Flatten dough into a 12 x 7 inch&lt;br /&gt;rectangle. At narrow end fold corners to center to form a point. Beginning&lt;br /&gt;with point roll dough tightly towards you. Pinch the edges to seal. Press&lt;br /&gt;dough at each end to seal and fold ends under. 7. Place seam down in a&lt;br /&gt;greased 8-1/2 x 4-1/2 x 2-1/4 loaf pan. Repeat with second loaf. 8. Cover&lt;br /&gt;loosely with plastic bag and let rise in warm place 45-60 minute or until&lt;br /&gt;doubled. Uncover. Bake on lower rack in 400 F oven 30-35 minutes or until&lt;br /&gt;deep golden brown. Remove from pan immediately. Cool on rack. Makes 2&lt;br /&gt;(1-3/4 lb) loaves.&lt;br /&gt;------- VARIATIONS: MOUNTAIN TOP BREAD:&lt;br /&gt;Brush tops with melted butter or margarine. Sprinkle with all purpose&lt;br /&gt;flour. Repeat with second loaf. Let rise 45-60 minutes. Before baking,&lt;br /&gt;carefully make a shallow cut with sharp knife down center of each loaf.&lt;br /&gt;Bake as directed. COUNTRY CRUST BREAD: After greasing loaf pans, coat&lt;br /&gt;bottoms and sides of pans with whole wheat germ, wheat bran or whole wheat&lt;br /&gt;flour. Shape loaves; place seam side down in prepared pans. Brush tops of&lt;br /&gt;loaves with vegetable oil. Sprinkle tops of loaves with 1/4 C wheat germ or&lt;br /&gt;whole wheat flour. Let rise and bake as directed. ICED HONEY RAISIN BREAD:&lt;br /&gt;For two loaves, in small bowl, mix together 1 C raisins, 1/2 C packed brown&lt;br /&gt;sugar and 2 tsp cinnamon. Flatten each dough piece into 12 x 7 inch&lt;br /&gt;rectangle and brush each piece with softened butter or margarine. Sprinkle&lt;br /&gt;raisin mixture on dough. Press raisins in lightly. Shape into loaves, let&lt;br /&gt;rise and bake as directed. When cool, frost loaves with Easy Icing. Beat&lt;br /&gt;until smooth 1 C powdered sugar and about 1 T hot water. PARTY BUNDT BREAD:&lt;br /&gt;Shape loaves as directed except do not seal ends. Pinch loaves together to&lt;br /&gt;form a ring. Place ring seam side up in greased 12 C bundt pan. Let rise&lt;br /&gt;until dough reaches top of bundt pan, about 45-60 min. Bake in 375 F oven&lt;br /&gt;40-45 min. Invert immediately and cool on rack. When cool, drizzle with&lt;br /&gt;Honey-Nut Glaze. Stirring constantly, bring to boil 1/4 C coarsely chopped&lt;br /&gt;nuts, 1/4 C packed brown sugar, 1/4 C honey and 2 T butter or margarine.&lt;br /&gt;SOFT AND SALTY PRETZELS. Divide dough into 24 equal pieces. Roll each piece&lt;br /&gt;into 18 inch rope. Twist ropes into pretzel shape and place on greased&lt;br /&gt;baking sheets. Brush pretzels with vegetable oil and sprinkle with coarse&lt;br /&gt;Page 106&lt;br /&gt;BREAD500.TXT&lt;br /&gt;salt. Cover; let rise until doubled, about 1/2 hour. Bake in 425 oven 15&lt;br /&gt;to 20min or until golden brown. Cool on rack and store in container with&lt;br /&gt;loose fitting cover.&lt;br /&gt;-------- SUBSTITUTIONS: Molasses, brown sugar&lt;br /&gt;or granulated sugar may be used in place of honey. 1 C lukewarm milk and&lt;br /&gt;1-1/2 C warm water may be used in place of nonfat dry milk and water.&lt;br /&gt;Softened butter or margarine may be used in place of vegetable oil. All&lt;br /&gt;purpose flour may be used in place of whole wheat flour. Two 9x5x3 inch&lt;br /&gt;loaf pans may be used.&lt;br /&gt;From Wheat Flour Institute, Washington, D.C. 20006 - 1979 From Files of&lt;br /&gt;A.Broaddus&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Cheese Cornbread&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 18&lt;br /&gt;3 c Stone ground yellow 5 Eggs&lt;br /&gt;-cornmeal 3/4 c Safflower or corn oil&lt;br /&gt;3 c Unbleached flour 3 1/2 c Buttermilk&lt;br /&gt;2 1/2 tb Baking powder 2 c Cheddar cheese&lt;br /&gt;2 tb Sugar -sharp, shredded&lt;br /&gt;1 1/2 ts Salt&lt;br /&gt;In a mixing bowl, combine cornmeal, flour, baking powder, sugar and&lt;br /&gt;salt; mix well. Separately beat eggs with oil and buttermilk. Add&lt;br /&gt;with cheese to cornmeal mixture, stirring enough only to mix all&lt;br /&gt;ingredients well. Spoon into two 8 x 12" greased baking pan. Bake&lt;br /&gt;in a preheated 425 degree oven for 20 to 25 minutes or until&lt;br /&gt;cornbread is brown around the edge and firm to the touch. Cut into&lt;br /&gt;squares and serve hot.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Patio Skillet Bread&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 10&lt;br /&gt;1 1/2 c Flour 3 Eggs, slighty beaten&lt;br /&gt;1 1/2 c Cornmeal 2 c Milk&lt;br /&gt;2 tb Sugar 1/3 c Shortening, melted&lt;br /&gt;4 ts Baking powder 1 1/2 c Celery, chopped&lt;br /&gt;2 1/2 ts Salt 1/4 c Pimiento, chopped&lt;br /&gt;2 ts Poultry seasoning 1/4 c Onion, minced&lt;br /&gt;Mix flour, cornmeal, sugar, baking powder, salt and poultry seasoning. Beat&lt;br /&gt;eggs and mix with milk and shortening. Add to first mixture. Stir until&lt;br /&gt;just mixed. Stir in celery, pimiento and onion.&lt;br /&gt;Pour mixture into greased 10 inch skillet or baking pan. Bake at 400F,&lt;br /&gt;35-45 minutes or until well browned and done. Serve hot with butter.&lt;br /&gt;This bread goes well with meat and potatoes cooked outdoors on grill.&lt;br /&gt;From Gary (MusiCook)&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Walnut Apricot Bread Tspn00b&lt;br /&gt;Categories: Breads&lt;br /&gt;Page 107&lt;br /&gt;BREAD500.TXT&lt;br /&gt;Servings: 12&lt;br /&gt;3 ts Baking powder 2/3 c Walnut meats&lt;br /&gt;3/4 ts Salt 1 c Milk&lt;br /&gt;3 c Flour 1 Egg; well-beaten&lt;br /&gt;1/2 c Brown sugar; firm packed 4 tb Butter&lt;br /&gt;1 c Dried apricots; cut-up&lt;br /&gt;Sift the baking powder, salt, and flour together; sift once more. Add the&lt;br /&gt;sugar and mix again; then add the apricots and the nuts. Combine the milk,&lt;br /&gt;egg, and butter, and beat lightly; add this to the flour mixture and blend&lt;br /&gt;well. Bake in a buttered loaf pan in a 350 oven for one hour. FROM: KATE&lt;br /&gt;SMITH'S "COMPANY'S COMING" COOKBOOK -- Lisa Crawley TSPN00B&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Buttermilk Oat Bread&lt;br /&gt;Categories: Breads, Bm, Oatmeal&lt;br /&gt;Servings: 14&lt;br /&gt;One pound loaf One/1/2 pound Loaf&lt;br /&gt;1 c Buttermilk 1 1/3 c Buttermilk&lt;br /&gt;4 tb Butter 5 tb Butter&lt;br /&gt;3 tb Molasses 4 tb Molasses&lt;br /&gt;1 1/2 ts Salt 2 ts Salt&lt;br /&gt;1 c Oatmeal 1 1/3 c Oatmeal&lt;br /&gt;2 c Bread flour 2 2/3 c Bread flour&lt;br /&gt;1 1/2 ts Yeast 2 1/2 ts Yeast&lt;br /&gt;Bake according to manufacturer's instructions.&lt;br /&gt;Source: The Bread Machine Cookbook - Melissa Clark&lt;br /&gt;This recipe orginally posted by Apple had the following notes: Appled used&lt;br /&gt;buttermilk powder and it turned out fine. She also used a Welbilt 100&lt;br /&gt;(R2D2) and used the Sweet Bread cycle on the lightest setting.&lt;br /&gt;reformatted for MM by p. reynolds&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Sour Rye Bread&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 1&lt;br /&gt;9 ts Yeast (2 pkg.) 4 ts Caraway Seed (optional)&lt;br /&gt;1 1/2 c Water, warm 1 ts Salt&lt;br /&gt;2 c Rye flour, 1 Egg&lt;br /&gt;- medium or stone ground 3 ts Vegetable oil&lt;br /&gt;1 c Beer, warm 1 Egg white;&lt;br /&gt;6 c Flour, all-purpose (approx) - beaten with 2 Tsp water&lt;br /&gt;1/4 c Sugar&lt;br /&gt;In large mixer bowl, dissolve half of yeast in warm water. Add rye flour;&lt;br /&gt;stir until well mixed. Cover bowl tightly w/plastic wrap. Let stand (room&lt;br /&gt;temp) for 3 days. Then add remaining yeast &amp;amp; the beer; mix well. Stir in 3&lt;br /&gt;cups of the all purpose flour, sugar, half Caraway seed, salt and&lt;br /&gt;the egg, lightly beaten. Beat at moderate speed until smooth, about 2&lt;br /&gt;min. Add oil; beat at high speed for 2 min. Add enough flour to make soft&lt;br /&gt;dough. Turn dough out onto a floured board. Knead in remaining flour &amp;amp;&lt;br /&gt;knead about 5 min. Place in greased bowl, and let rise until doubled. Punch&lt;br /&gt;down and form into 2 braided loaves. Brush with egg white/water, sprinkle&lt;br /&gt;with Caraway seeds, and let rise&lt;br /&gt;again. Bake at 350, about 40 min.&lt;br /&gt;Page 108&lt;br /&gt;BREAD500.TXT&lt;br /&gt;You can vary this by using 3 different seeds on the outside of each braid&lt;br /&gt;"rope". Try poppy seed, sesame seed, and caraway, for a change.&lt;br /&gt;From: Joan D. Tharp, J.THARP on Genie - MM by Frances Nossen&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: CORN DODGERS&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 6&lt;br /&gt;-PNewton vkbb14a 2 Large eggs;beaten OR&lt;br /&gt;2 c Cornmeal -egg substitutes&lt;br /&gt;1 ts Baking soda 1 c Nonfat plain yogurt&lt;br /&gt;1/4 c Sugar 1 tb Olive oil&lt;br /&gt;Preheat oven 400F. Sift together cornmeal and baking soda into large bowl;&lt;br /&gt;add sugar.&lt;br /&gt;Make a well in center and pour in eggs, yogurt and oil. Stir together well&lt;br /&gt;and bake for 15 min.&lt;br /&gt;From: What's for Dinner?&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: CHEESE STRAWS&lt;br /&gt;Categories: Breads, Cheese&lt;br /&gt;Servings: 1&lt;br /&gt;-PNewton vkbb14a 4 tb Ice water&lt;br /&gt;1 1/2 c Unbleached flour 1 c Grated cheddar cheese;lofat&lt;br /&gt;6 tb All veg shortening&lt;br /&gt;Preheat oven 450F. Place flour in large bowl. Cut in shortening until mix&lt;br /&gt;is granular. Stirring with fork, work in just enough ice water to form&lt;br /&gt;stiff dough.&lt;br /&gt;Roll out dough as thinly as possible on floured surface. Spread one-half&lt;br /&gt;dough with cheese. Top with other half of dough and roll out. Cut layered&lt;br /&gt;dough into 3x1/2" strips and place on baking sheet sprayed with Pam. Bake&lt;br /&gt;until golden.&lt;br /&gt;Variation: Twist cheese straw dough From: What's for Dinner&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Foccaccia***&lt;br /&gt;Categories: Italian, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;- G. Granaroli XBRG76A Olive oil&lt;br /&gt;- MM:MK VMXV03A Seasonings&lt;br /&gt;1 lb Pizza dough&lt;br /&gt;Let the dough rise for about 4 hours until double in size. Punch down and&lt;br /&gt;roll out to fit a shallow paking pan or pizza pan. The dough should be&lt;br /&gt;about 1 inch thick. Spread olive oil thinly on top. Salt and top with a&lt;br /&gt;season of you choice. I love Rosemary. You can also add sun-dried tomatoes,&lt;br /&gt;garlic, onions, or any other herbs. Bake at 375 for 25-30 min or until&lt;br /&gt;golden. Cut into squares and serve.&lt;br /&gt;Page 109&lt;br /&gt;BREAD500.TXT&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Buns Make Shells&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 1&lt;br /&gt;-Waldine Van Geffen VGHC42A Melted butter&lt;br /&gt;Stale hamburger or hot dog Cinnamon sugar&lt;br /&gt;-buns Parmesan cheese; grated&lt;br /&gt;Small dinner or finger rolls&lt;br /&gt;Use buns for small pie shells. For cocktail parties, use smaller rolls.&lt;br /&gt;Split in half and hollow into shells by removing part of the soft inside&lt;br /&gt;crumbs with the point of a sharp knife. Brush with butter. Sprinkle with a&lt;br /&gt;little plain or cinnamon sugar for sweet fillings; leave plain or dust with&lt;br /&gt;Parmesan cheese for salty fillings. Arrange on a baking sheet and bake at&lt;br /&gt;350~ until golden and crisp, about 20 to 25 minutes. To serve hot; reheat&lt;br /&gt;in the oven, empty and fill with a hot filling just before serving. Source:&lt;br /&gt;Times-Picayune (wrv)&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Breakfast Bread Pudding with Sausage&lt;br /&gt;Categories: Brunch, Meats, Cheese/eggs, Breads&lt;br /&gt;Servings: 8&lt;br /&gt;-Waldine Van Geffen VGHC42A 1 1/2 c Swiss cheese; shred, divide&lt;br /&gt;3 c French bread; cubed 9 lg Eggs&lt;br /&gt;1/2 lb Bulk pork sausage; crumble 3 c Milk&lt;br /&gt;1 c Onions; chopped 1 ts Dry mustard&lt;br /&gt;2 ts Fresh thymne; chopped or 1 ts Salt&lt;br /&gt;1/2 ts Dried 1/4 ts Freshly ground pepper&lt;br /&gt;10 oz Pk frozen chopped spinach; 1 Plum tomato; diced&lt;br /&gt;-thaw squeeze dry&lt;br /&gt;Preheat oven to 325~. Arrange bread in 15-1/2x10-1/2" jely-rolly pan. Bake&lt;br /&gt;20 minutes or until crisp. Cool. Meanwhile, brown sausage in large skillet&lt;br /&gt;over medium-high heat; drain on paper towels. Add onions and thyme to&lt;br /&gt;skillet; cook until onion is translucent, about 2 minutes. Remove from&lt;br /&gt;heat. Stir in sausage and spinach to combine; cool completely. Arrange&lt;br /&gt;bread in shallow 3-quart baking dish. Sprinkle 1 cup cheese over top, then&lt;br /&gt;layer with sausage mixture and remaining cheese. Beat eggs, milk, mustard,&lt;br /&gt;in bowl until well blended. Carefully pour into prepared dish; sprinkle top&lt;br /&gt;with tomato. (Can be made ahead. Cover and refrigerate up to 24 hours.)&lt;br /&gt;Bake 1 hour or until center is just set. Let stand 10 minutes before&lt;br /&gt;serving. (wrv) until center is just set.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Breakfast Casserole&lt;br /&gt;Categories: Brunch, Eggs, Vegetables, Breads, Meats&lt;br /&gt;Servings: 10&lt;br /&gt;-Waldine Van Geffen VGHC42A Salt and pepper to taste&lt;br /&gt;8 oz Loaf Italian bread 1 lg Red pepper; 1/4" slices&lt;br /&gt;3 tb Butter or margarine; melted 1 sm Onion; 1/4" slices&lt;br /&gt;2 lb Hot or sweet Italian sausage 1 sm Zucchini; 1/4" slices&lt;br /&gt;-links 1/2 ts Dried thyme&lt;br /&gt;12 lg Eggs&lt;br /&gt;Preheat oven to 325~. Slice bread into 1/4"-thick diagonal slices. Line&lt;br /&gt;bottom of 13x9" baking dish or shallow casserole with bread, overlapping&lt;br /&gt;Page 110&lt;br /&gt;BREAD500.TXT&lt;br /&gt;slices if necessary. Brush with butter or margarine. Remove sausage from&lt;br /&gt;casings. Cook sausage until well-browned, stirring frequently. Wtih slotted&lt;br /&gt;spoon, place cooked sausage on top of bread in baking dish. Discard all but&lt;br /&gt;1 T sausage drippings. In bowl, mix eggs with salt, pepper and 1/3 c water.&lt;br /&gt;Pour egg mixture over sausage and bread. Cover baking dish with foil and&lt;br /&gt;bake 25 minutes or until eggs are set but still moist. In same skillet,&lt;br /&gt;cook veggies with thyme, salt and pepper until tender-crisp and golden&lt;br /&gt;brown. To serve, arrange veggies on top of casserole. (wrv)&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: DECADENT FRENCH TOAST&lt;br /&gt;Categories: Brunch, Breads, Make ahead, Cheese/eggs, Nuts&lt;br /&gt;Servings: 4&lt;br /&gt;Jean Gaschen 1 ts Vanilla&lt;br /&gt;5 tb Butter French bread&lt;br /&gt;1 c Brown sugar Whipped cream&lt;br /&gt;2 tb Dark Karo) Pecans; chopped&lt;br /&gt;1/2 c Milk Strawberries&lt;br /&gt;5 Egg&lt;br /&gt;Cook corn syrup, butter, and brown sugar until bubbly. Pour into a 13x9&lt;br /&gt;baking dish and generously sprinkle chopped pecans over the syrup mixture.&lt;br /&gt;Arrange 2" slices of french bread over the mixture. Beat together eggs,&lt;br /&gt;milk, and vanilla. Pour over the bread and refrigerate overnight. Bake at&lt;br /&gt;350 for 45 min.and invert! Serve with cream and strawberries. A nonstick&lt;br /&gt;pan makes life easier. Watch closely, you don't want it to get too brown.&lt;br /&gt;Can be made the night before. Format for MM by Judy Garnett&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: STRAWBERRY PECAN BREAD&lt;br /&gt;Categories: Breads, Quickbreads, Fruits&lt;br /&gt;Servings: 4&lt;br /&gt;1 1/2 c All-purpose flour 2/3 c Oil&lt;br /&gt;1 c Sugar 2 Eggs; beaten&lt;br /&gt;1 ts Cinnamon 1 c Frozen strawberries&lt;br /&gt;1/2 ts Baking soda 1/2 c (+ 2 T) pecans; chopped&lt;br /&gt;Preheat oven to 350F. Generously grease bottom only of a 9x5-inch loaf pan.&lt;br /&gt;Combine flour, sugar, cinnamon,and baking soda in a large bowl; mix well.&lt;br /&gt;In separate bowl, blend oil and eggs. Slice thawed strawberries and add to&lt;br /&gt;oil and egg mixture. Add this mixture to the bowl of dry ingredients. Stir&lt;br /&gt;in 1/2 cup of the pecans, blending until dry ingredients are just&lt;br /&gt;moistened. Pour bread mixture into loaf pan. Garnish top with 2 tablespoons&lt;br /&gt;chopped pecans. Bake 60-70 minutes, until toothpick comes out clean. Cool&lt;br /&gt;15 minutes; remove from pan. Cool completely before slicing. Adapted from&lt;br /&gt;Gretchen Schuler's winning recipe created for Johnson &amp;amp; Wales University's&lt;br /&gt;National Annual High School Recipe Contest Author unknown Posted on Prodigy&lt;br /&gt;2/91 Formatted by Judy Garnett for MM&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: FLAVORED BUTTERS&lt;br /&gt;Categories: Cheese/eggs, Condiments, Breads, Fruits, Brunch&lt;br /&gt;Servings: 1&lt;br /&gt;-EILEEN SPARKES (TCVB74B)&lt;br /&gt;------------------------------CINNAMON BUTTER------------------------------&lt;br /&gt;Page 111&lt;br /&gt;BREAD500.TXT&lt;br /&gt;2 Sticks butter 1 ts Cinnamon&lt;br /&gt;1/2 c Brown sugar -Blend together well.&lt;br /&gt;-------------------------------ORANGE BUTTER-------------------------------&lt;br /&gt;2 Sticks butter 1/8 ts Mace&lt;br /&gt;1 ts Orange rind -Blend together well.&lt;br /&gt;-----------------------------STRAWBERRY BUTTER-----------------------------&lt;br /&gt;1 Stick butter -ripe; hulled fresh&lt;br /&gt;4 Strawberries Powdered sugar; to taste&lt;br /&gt;-----------------------------HONEY-PECAN BUTTER-----------------------------&lt;br /&gt;-Spread -beat in&lt;br /&gt;1/3 c Pecans; in a shallow pan. 1/4 c Honey; until well combined.&lt;br /&gt;-Toast in a 350 oven -Then mix in chopped pecans.&lt;br /&gt;-for about 8 minutes; cool. -made ahead; cover an&lt;br /&gt;-Chop toasted pecans finely. -refrigerate. Let stand at&lt;br /&gt;-In a medium bowl; beat -room temperature to soften&lt;br /&gt;1/2 c Butter; until fluffy; -before serving.&lt;br /&gt;We had a brunch potluck at work and I made 4 or 5 different breads with the&lt;br /&gt;assorted butters - they make yummy toast!&lt;br /&gt;Formatted by Elaine Radis&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: BANANA SPLIT BREAD&lt;br /&gt;Categories: Breadmaker, Breads, Nuts&lt;br /&gt;Servings: 1&lt;br /&gt;-BARB DAY GWHP32A 1 ts Vanilla&lt;br /&gt;-Dak Gazette II 4 oz Banana-1 med; sliced&lt;br /&gt;1 pk Yeast -Directly into the&lt;br /&gt;3 c Better for Bread flour -Inner pan&lt;br /&gt;2 tb Gluten 10 Frozen Strawberries; thawed&lt;br /&gt;2 tb Sugar -With their liquid&lt;br /&gt;1 ts -Salt 1/3 c Crushed pineapple; drained&lt;br /&gt;1/8 ts Baking soda -Reserve juice.&lt;br /&gt;1/3 c Instant nonfat dry milk 1/3 c Pineapple juice; from&lt;br /&gt;1/3 c Walnuts; broken -The pineapple-heated&lt;br /&gt;1 Egg 1/2 c Chocolate chips&lt;br /&gt;2 tb Vegetable oil 4 c Maraschino cherries; drained&lt;br /&gt;Place all ingredients (EXCEPT CHOCOLATE CHIPS AND CHERRIES) into the inner&lt;br /&gt;pan in the order listed; select white bread and push "Start." Add the chips&lt;br /&gt;and cherries when the Auto Bakery "beeps," 88 minutes into the cycle. (33&lt;br /&gt;min. with DAK Turbo II) Delightful whether eaten fresh, chilled or toasted,&lt;br /&gt;this soda fountain special is even more spectacular when spread with cream&lt;br /&gt;cheese blended with minced maraschinos and their liquid.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: SAVORY CORN BREAD PUDDING&lt;br /&gt;Categories: Breads, Side dish, Gourmet&lt;br /&gt;Servings: 10&lt;br /&gt;-Elayne Caldwell (KVNH17B) -melted and cooled&lt;br /&gt;1 c All-purpose flour 4 lg Eggs&lt;br /&gt;1 1/2 c Yellow cornmeal 4 c Milk&lt;br /&gt;1 tb Baking powder 1/2 ts Cayenne; or to taste&lt;br /&gt;1 ts -Salt 14 oz Can of tomatoes; drained&lt;br /&gt;1 c Milk -well and chopped&lt;br /&gt;1 lg Egg 6 Scallions; chopped fine&lt;br /&gt;3 tb Unsalted butter;&lt;br /&gt;Page 112&lt;br /&gt;BREAD500.TXT&lt;br /&gt;Make the corn bread: In a bowl, stir together the flour, cornmeal,&lt;br /&gt;baking powder and salt. In a small bowl, whisk together the milk, egg and&lt;br /&gt;butter and stir the mixture into the cornmeal mixture, stirring until the&lt;br /&gt;batter is just combined. Pour the batter into a greased 8-inch square&lt;br /&gt;baking pan and bake the corn bread in the middle of a preheated 425 degree&lt;br /&gt;F. oven for 20 to 25 minutes, or until a tester comes out clean. Let the&lt;br /&gt;corn bread cool in the pan for 5 minutes, invert it onto a rack, and let it&lt;br /&gt;cool completely. Crumble the corn bread coarse into 2 shallow baking pans&lt;br /&gt;and toast it in the middle of a preheated 325 degree F. oven, stirring&lt;br /&gt;occasionally, for 30 to 35 minutes, or until it is dried and deep golden.&lt;br /&gt;The crumbled corn bread may be made 3 days in advance and kept in an&lt;br /&gt;airtight container.&lt;br /&gt;In a large bowl, whisk together the eggs, milk, cayenne and salt to&lt;br /&gt;taste, add the crumbled corn bread, tomatoes and scallions and combine the&lt;br /&gt;mixture well. Divide the corn bread mixture between 2 greased 9-inch round&lt;br /&gt;cake pans, let it stand for 15 minutes and bake the pudding in the middle&lt;br /&gt;of a preheated 375 degree F. oven for 40 to 45 minutes, or until it is&lt;br /&gt;golden. Cut the pudding into wedges.&lt;br /&gt;From: Gourmet - January 1992&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Dried Tomato Crostini&lt;br /&gt;Categories: Sun-dried, Breads, Ethnic, Appertizers&lt;br /&gt;Servings: 24&lt;br /&gt;-Waldine Van Geffen VGHC42A 1 1/2 ts Parsley; snipped&lt;br /&gt;12 Sun-dried tomato halves; 1 cl Garlic; minced&lt;br /&gt;-dry pack 1/2 ts Capers; drain, chop&lt;br /&gt;1/4 c Boiling water Cracked black pepper&lt;br /&gt;2 tb Balsamic or red wine vinegar 8 oz Loaf baguette-style French&lt;br /&gt;1 md Tomato; peel, seed, chop -bread&lt;br /&gt;1/4 c Red onion; finely chop Parmesan or Mozzarella;shred&lt;br /&gt;4 Pitted ripe olives; minced Fresh thyme sprigs; optional&lt;br /&gt;1 tb Olive oil&lt;br /&gt;Combine dried tomatoes, water and vinegar. Let stand for 15 to 20 minutes&lt;br /&gt;to soften tomatoes. Drain. Discard liquid. Cut dried tomatoes into thin&lt;br /&gt;strips; return to bowl. Stir in ripe tomato, onion, olives, oil, parsley,&lt;br /&gt;garlic and capers. Season with pepper. Bias-slice bread into 24 pieces,&lt;br /&gt;about 1/2" thick. Place bread slices on a baking sheet. Bake in a 350~ oven&lt;br /&gt;for 3 to 5 minutes or till light brown. Turn bread over; bake for 3 to 5&lt;br /&gt;minutes more or till light brown. Spoon tomato mixture onto toasted bread&lt;br /&gt;and serve immediately. Or, if desired, sprinkle added Paremsan cheese or&lt;br /&gt;mozzarella over tomato mixture; return to oven for 3 to 5 minutes more or&lt;br /&gt;till cheese is melted. Garnish with fresh thyme sprigs, if desired. Serve&lt;br /&gt;immediately. (wrv)&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: French Bread/Goat Cheese/Sun-Dried Tomato Spre&lt;br /&gt;Categories: Sun-dried, Breads, Spreads, Cheese&lt;br /&gt;Servings: 8&lt;br /&gt;-Waldine Van Geffen VGHC42A 4 ts Fresh thyme; minced or&lt;br /&gt;11 oz Pk Montrachet; or other soft 1 ts Dried thyme; crumbled&lt;br /&gt;-fresh goat cheese 1/4 c Sour cream&lt;br /&gt;2/3 c Walnuts; chopped Fresh thyme; minced&lt;br /&gt;1/2 c Oil-pk sun-dried toms; drain Walnuts; chopped&lt;br /&gt;-chop 2 French bread baguettes;slice&lt;br /&gt;Mix cheese, walnuts, tomatoes and thyme. Thin to spreadable consistency&lt;br /&gt;with sour cream. Season with generous amount of pepper. Mound cheese in&lt;br /&gt;Page 113&lt;br /&gt;BREAD500.TXT&lt;br /&gt;crock or bowl. (Can be prepared 2 days ahead. Cover and chill. Bring to&lt;br /&gt;room temperature before serving.) Sprinkle cheese with thyme and walnuts.&lt;br /&gt;Serve with bread. (wrv)&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Banana Muffins&lt;br /&gt;Categories: Ww, Breads&lt;br /&gt;Servings: 2&lt;br /&gt;-Kathleen Kincaid NRRN96A 6 tb Flour&lt;br /&gt;1 Banana; medium 1 ts Baking powder&lt;br /&gt;1 ts Cinnamon 1/2 c Carrots; grated&lt;br /&gt;1/2 ts Baking soda 2/3 c Powdered milk&lt;br /&gt;2 Eggs 10 pk Sweet and Low&lt;br /&gt;1 ts Vanilla&lt;br /&gt;Mix all ingredients. Spray muffin tin with Pam. Divide equally. Bake at&lt;br /&gt;350 F. for 25 minutes. Makes 12 muffins which is TWO SERVINGS of SIX (yes&lt;br /&gt;6) MUFFINS EACH. For each six (6) muffins the following counts apply: 1&lt;br /&gt;Bread, 1 Fruit, 1 Milk, 1 Protein and 1/2 Vegetable. This is a no fat&lt;br /&gt;recipe. You may substitute Egg Beaters for the eggs and Equal for the&lt;br /&gt;Sweet and Low. Freeze well.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: BANANA RAISIN WALNUT MUFFINS&lt;br /&gt;Categories: Ww, Breads, Breakfast&lt;br /&gt;Servings: 12&lt;br /&gt;-Joyce Burton, PDPP83A 1 c +2 T. buttermilk&lt;br /&gt;1 c +2 T. flour 1 Egg; lightly beaten&lt;br /&gt;1/2 c Nonfat dry milk powder 1/4 c Less 2 t. vegetable oil&lt;br /&gt;1/4 c Brown sugar; firmly packed 2 tb Sweet whipped butter, melted&lt;br /&gt;2 ts Baking powder 1 Banana; ripe, mashed&lt;br /&gt;1/4 ts Nutmeg 1/2 c Golden raisins; plumped&lt;br /&gt;1/2 ts Baking soda 1 oz Walnuts; chopped&lt;br /&gt;Preheat oven to 400. Spray 12 muffin cups with nonstick spray. In medium&lt;br /&gt;mixing bowl cmbine flour, milk powder, sugar, baking powder, baking soda&lt;br /&gt;and nutmeg; stir to combine and set aside. In small bowl, combine&lt;br /&gt;buttermilk, egg, oil, and butter and stir until blended; stir in dry&lt;br /&gt;ingredients. Add banana, raisins, and walnuts and stir to combine (mixture&lt;br /&gt;will be lumpy). Fill each baking cup with an equal amount of batter and&lt;br /&gt;bake for 15 minutes (until golden brown and a toothpick inserted in center&lt;br /&gt;comes out dry). Transfer muffins from pan to wire rack and cool. Makes 12&lt;br /&gt;servings, 1 muffin each. One muffin equals 1/4 protein, 1/2 bread, 1 fat,&lt;br /&gt;1/2 fruit, 1/4 milk, 30 optional calories. From WW Meals in a Minute&lt;br /&gt;Cookbook. Formatted by Joyce Burton..PDPP83A.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Basic Pizza Dough&lt;br /&gt;Categories: Main dish, Breads, Ww&lt;br /&gt;Servings: 8&lt;br /&gt;4 1/2 c All purpose flour 1/2 ts Salt&lt;br /&gt;1 Envelope dry active yeast 1 1/4 c Hot water&lt;br /&gt;In large bowl, combine 2 cups flour, the yeast and salt. With electric&lt;br /&gt;mixer, slowly beat in water; beat 2 minutes, occasionally scraping bowl&lt;br /&gt;with rubber spatula. With mixer on medium speed, beat in 1/2 cup flour;&lt;br /&gt;Page 114&lt;br /&gt;BREAD500.TXT&lt;br /&gt;beat 2 minutes, unti dough is stiff. Stir in 1 1/2 cups flour. Sprinkle&lt;br /&gt;clean work surface with 1/4 cup flour. Knead dough on floured surface, 6-8&lt;br /&gt;minutes. Spray large bowl with nonstick spray. Place dough in bowl; cover&lt;br /&gt;with plastic wrap and kitchen towel. Let rise 1 hour or until doubled in&lt;br /&gt;volume. Punch down dough; let rest 15 mintues. Divide dough in half.&lt;br /&gt;Sprinkle clean work surface with 2 T flour. Roll 1/2 of dough into 13"&lt;br /&gt;round; lift onto a 12" pizza pan. Pinch edges to form a rim. Exchanges: 1&lt;br /&gt;1/2 B. Per serving: 116 cal, 0 gm fat.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Cinnamon Rolls&lt;br /&gt;Categories: Breads, Low-cal, Ww&lt;br /&gt;Servings: 10&lt;br /&gt;-WRSD61A 1 ts Cinnamon&lt;br /&gt;10 oz Buttermilk Biscuits, Refrig. 1/2 c Raisins; dark&lt;br /&gt;^^(10 biscuits in "tube") 2 tb Raisins; dark&lt;br /&gt;5 ts Margarine; melted 5 ts Powdered sugar; sifted&lt;br /&gt;5 ts Brown sugar; packed, divided 2 ts Water&lt;br /&gt;Preheat oven to 400 F. Spray 8x8x2 inch baking pan; set aside. Separate&lt;br /&gt;biscuits; using fingers, flatten each into 3" circle. Brush each circle&lt;br /&gt;with an equal amount of the margarine, sprinkle each with 1/4 t brown sugar&lt;br /&gt;and an equal amount of cinnamon, then top each with 1T raisins. Roll each&lt;br /&gt;circle jelly-roll fashion and arrange in two rows, seam side down, in&lt;br /&gt;sprayed pan. Bake until rolls are puffed and golden brown, 8-12 minutes.&lt;br /&gt;Transfer pan to wire rack and lets rolls cool in pan. In small bown or cup&lt;br /&gt;combine remaining 2 1/2 t brown sugar and the powdered sugar, add water, 1&lt;br /&gt;t at a time, stirring constantly until mixture is smooth and syrupy. Remove&lt;br /&gt;rolls to serving platter, brush each with an equal amount of sugar mixture.&lt;br /&gt;Makes 10 servings of 1 roll each. Each serving provides: 1 BREAD, 1/2 FAT,&lt;br /&gt;1/2 FRUIT and 20 OPTIONAL CALORIES. Per serving: 143 calories, 5 g fat.&lt;br /&gt;Source: WW Favorite Recipes (1986). Hard to eat just one!!&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Muffins&lt;br /&gt;Categories: Low-cal, Breads, Ww&lt;br /&gt;Servings: 1&lt;br /&gt;-Nancy Erlich (XVPK76B). 1/4 ts Baking powder&lt;br /&gt;1/2 c Pineapple; crushed 1/3 c Dry powdered milk&lt;br /&gt;1 oz Cornmeal 1 pk Sweet'n Low&lt;br /&gt;1 Egg 1/4 ts Baking soda&lt;br /&gt;Put everything in blender to mix. Bake in muffin tins at 400 for 15&lt;br /&gt;minutes. All 5-6 muffins are ONE serving and provide: 1 fruit, 1 milk and&lt;br /&gt;25 optional&lt;br /&gt;calories.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Orange-walnut Muffins&lt;br /&gt;Categories: Ww, Breads&lt;br /&gt;Servings: 6&lt;br /&gt;1 Flour; 1 cup + 2 tbls. 1 Salt; pinch&lt;br /&gt;2 tb Brown Sugar; Lt. (packed) 1/2 c Orange juice&lt;br /&gt;1 1/2 ts Baking powder 2 tb Margarine; melted + cooled&lt;br /&gt;1 ts Lemon Rind; Grated 1 Egg; large&lt;br /&gt;1/2 oz Walnuts; chopped (12 halves)&lt;br /&gt;Page 115&lt;br /&gt;BREAD500.TXT&lt;br /&gt;Preheat oven to 375 degrees F. In medium bowl, stir together flour, sugar,&lt;br /&gt;baking powder, lemon rind, walnuts and salt. In small bowl, mix together&lt;br /&gt;orange juice, margarine and egg. Add to dry ingredients, mixing with fork&lt;br /&gt;until just combined; do not overmix. Spray six 2 1/2 inch muffin cups with&lt;br /&gt;nonstick cooking spray; divide batter evenly among the cups. Bake 20 to 25&lt;br /&gt;minutes, or until golden brown. Makes six servings. EACH SERVING PROVIDES:&lt;br /&gt;1 B, 1 F, 60 optional calories. Per serving: 175 calories; 4 g protein, 6 g&lt;br /&gt;fat, 25 g carbohydrate, 187 mg sodium, 46 mg cholesterol. Source: Living&lt;br /&gt;Fit Magazine-recipe given to us at Weight Watchers Meeting.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Pancakes&lt;br /&gt;Categories: Breakfast, Breads, Low-cal, Ww&lt;br /&gt;Servings: 1&lt;br /&gt;3 tb Flour 1 Vanilla ALBA 77&lt;br /&gt;1/4 ts Salt 1 Egg&lt;br /&gt;1/2 ts Baking powder 1/2 c Warm water&lt;br /&gt;Mix all ingredients. Makes 4-6 pancakes Exchanges: 1 bread, 1 milk &amp;amp; 1&lt;br /&gt;protein.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Breadstick Dippers&lt;br /&gt;Categories: Appetizers, Breads, Ww&lt;br /&gt;Servings: 12&lt;br /&gt;2 1/4 c Flour; divided 1 c Skim milk&lt;br /&gt;1 tb Sugar 1/4 c Reduced-calorie margarine;&lt;br /&gt;2 ts Baking powder Melted.&lt;br /&gt;1 ts Salt&lt;br /&gt;Preheat oven to 425 degrees. Into medium mixing bowl sift together 2 c&lt;br /&gt;flour, the sugar, baking powder; and salt; add milk and, using a wooden&lt;br /&gt;sppon, mix to form dough. Using 2 T of the reamining flour, lightly flour&lt;br /&gt;work surface; turn dough out onto floured surface and knead, adding&lt;br /&gt;remain9ing 2 T flour as needed, until dough becomes smooth and elastic,&lt;br /&gt;about 5 minutes. Using rolling pin, roll dough into 12x8"rectangle, about&lt;br /&gt;1/2 " thick. Cut dough in half lengthwise; cut each half crosswise into 18&lt;br /&gt;equal slices. Dip dough slices into margarine; being sure to use all of the&lt;br /&gt;margarine; place dough slices on baking sheet, leaving a space of about 1&lt;br /&gt;inch between each. Bake until golden brown, 10 to 15 minutes. Makes 12&lt;br /&gt;servings of 3 sticks each. One serving=1 bread; 1/2 fat; 15 cal optional&lt;br /&gt;exchange. 114 calories; 3 g protein; 2 g fat; 20 g CHO, 65 mg calcium; 306&lt;br /&gt;mg sodium; 0.4 mg chol.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Dill Cottage Cheese Batter Bread&lt;br /&gt;Categories: Breads, Pat&lt;br /&gt;Servings: 12&lt;br /&gt;1 pk Dry yeast 1 ts Salt&lt;br /&gt;1/2 ts Sugar 1 c Small curd cottage cheese&lt;br /&gt;1/4 c Very warm water -warmed slightly&lt;br /&gt;1 Egg 1/4 ts Baking powder&lt;br /&gt;1 tb Dried instant onions 2 1/2 c Flour&lt;br /&gt;1 tb Butter or margarine Melted butter&lt;br /&gt;2 ts Dillweed&lt;br /&gt;Page 116&lt;br /&gt;BREAD500.TXT&lt;br /&gt;Grease a 1-quart baking dish.&lt;br /&gt;Sprinkle yeast and sugar over very warm water in 1-cup glass measure. Stir&lt;br /&gt;to dissolve yeast. Let stand until bubbly, about 10 minutes.&lt;br /&gt;Beat egg slightly in large bowl. Add dried instant onions, butter, dillweed,&lt;br /&gt;salt, cottage cheese and baking powder; beat until well blended. Stir&lt;br /&gt;in yeast mixture until well blended. Stir in enough of the flour to make a&lt;br /&gt;soft dough. Place dough in prepared baking dish. Cover with buttered wax&lt;br /&gt;paper and a towel. Let rise in warm place away from drafts until doubled in&lt;br /&gt;bulk, about 1 hour.&lt;br /&gt;Bake in preheated moderate oven (350) for 60 minutes or until loaf sounds&lt;br /&gt;hollow when topped with fingers. Turn bread out onto wire rack. Brush with&lt;br /&gt;melted butter and sprinkle with salt. Serve warm&lt;br /&gt;Makes 1 loaf (12 slices).&lt;br /&gt;Per slice, 134 calories, 3 g fat.&lt;br /&gt;Pat Empson 05/25 09:57 am&lt;br /&gt;FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/25 10:09 AM&lt;br /&gt;TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT:&lt;br /&gt;R-MM-MIXED BAG&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Overnight Coffee Bread&lt;br /&gt;Categories: Breads, Brunch, Pat&lt;br /&gt;Servings: 10&lt;br /&gt;20 Frozen dinner rolls 1/2 ts Cinnamon&lt;br /&gt;3 oz Box Jello vanilla pudding 1 Stick melted butter&lt;br /&gt;--NOT instant 1/2 c Pecans&lt;br /&gt;1/2 c Brown sugar&lt;br /&gt;Place frozen dinner rolls in a bundt pan. Stir together remaining&lt;br /&gt;ingredients and pour on top of rolls. Cover with a towel and leave&lt;br /&gt;overnight. The following morning, bake at 350 degrees for 30 minutes.&lt;br /&gt;Freeze while hot for fast reheating in microwave.&lt;br /&gt;Pat Empson 05/25 10:01 am&lt;br /&gt;FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/25 10:09 AM&lt;br /&gt;TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT:&lt;br /&gt;R-MM-MIXED BAG&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Benya Banana Fritters&lt;br /&gt;Categories: Fruits, Breads&lt;br /&gt;Servings: 1&lt;br /&gt;- Pam Coombes RNCM95A 3 tb Cinnamon&lt;br /&gt;- MM:MK VMXV03A 2 tb Nutmeg&lt;br /&gt;1 Package of yeast 2 1/2 lb Flour&lt;br /&gt;1 c Hot water 1 1/2 lb Sugar&lt;br /&gt;Sugar Grated rind, med. sz orange&lt;br /&gt;10 Very soft bananas 1/4 ts Salt&lt;br /&gt;Add yeast to hot water ans sprinkle in a little sugar. Cover and let stand&lt;br /&gt;to start rising process. Mash bananas throughly in large mixing bowl with&lt;br /&gt;yeast. Add cinnamon, nutmeg, flour, sugar, grated orange rind and salt. Mix&lt;br /&gt;throughly and let stand overnoght. Mixture will rise and triple in amount.&lt;br /&gt;Drop by spoonfuls in deep fat; fry until brown. Serve either hot or cold.&lt;br /&gt;May be frozen Makes 36 pastries .(The Congressional Cookbook, Mrs Cyril E.&lt;br /&gt;King (wife of the former governor (Virgin Islands)&lt;br /&gt;-----&lt;br /&gt;Page 117&lt;br /&gt;BREAD500.TXT&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: APPLE OATMEAL BREAD&lt;br /&gt;Categories: Breads, Fruits&lt;br /&gt;Servings: 1&lt;br /&gt;1 1/2 c Sifted flour 1 c Quick oatmeal&lt;br /&gt;1 ts Baking powder 1 c Chopped nuts&lt;br /&gt;1 ts Baking soda 2 Eggs&lt;br /&gt;1 ts Salt 1/4 c Milk&lt;br /&gt;1 ts Cinnamon 1/4 c Melted margarine,cooled&lt;br /&gt;1/2 ts Nutmeg 2 Apples,cored,coasely shred&lt;br /&gt;2/3 c Packed brown sugar&lt;br /&gt;Preheat oven to 350 F. Lightly grease and flour loaf pan. Sift flour,&lt;br /&gt;baking powder, baking soda, salt, cinnamon and nutmeg in large bowl. Stir&lt;br /&gt;in brown sugar, oatmeal, and nuts.. Mix eggs, milk and butter in small&lt;br /&gt;bowl, add all at once to oatmeal mixture, add apples, stir lightly with&lt;br /&gt;fork until liquid is absorbed into mix and it is completely moistened.&lt;br /&gt;Spoon into prepared pan. Bake for 1 hour and 5 minutes. Cool in pan on wire&lt;br /&gt;rack 10 minutes. Loosen edges with knife, turn out onto rack. Cool&lt;br /&gt;completely. Wrap, store overnight.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: NUTRITIOUS BREAKFAST BREAD&lt;br /&gt;Categories: Breads, Fruits&lt;br /&gt;Servings: 2&lt;br /&gt;1 c Flour 1/4 c Chopped walnuts&lt;br /&gt;1 c Whole wheat flour 1/2 c Raisins&lt;br /&gt;1/2 ts Salt 1/3 c Chopped prunes&lt;br /&gt;1/2 ts Baking soda 3 Eggs&lt;br /&gt;2 ts Baking powder 1/2 c Oil&lt;br /&gt;2/3 c Dry non-fat milk powder 1/2 c Molasses&lt;br /&gt;1/3 c Oatmeal 3/4 c Orange juice&lt;br /&gt;1/2 c Brown sugar 1 c Mashed banana&lt;br /&gt;1/2 c Chopped peanuts&lt;br /&gt;Preheat oven to 325 F. Combine flour, salt, baking powder, baking soda,&lt;br /&gt;milk, oats, sugar, nuts, raisins and prunes in large bowl. Blend with fork.&lt;br /&gt;Beat eggs until foamy. Add oil, molasses, juice and bananas. Add mix to dry&lt;br /&gt;ingredients. Pour into 2 8x4 greased loaf pans. Bake at 325 F one hou( for&lt;br /&gt;muffins, grease tins and fill 2/3 full, bake 350 F for 20 minutes)Cool&lt;br /&gt;slightly before removing from pan.You may substitute raw chopped apples,&lt;br /&gt;grated carrots, applesauce or grated zucchini for bananas.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: BAKING POWDER BISCUITS&lt;br /&gt;Categories: Breads, Rolls&lt;br /&gt;Servings: 12&lt;br /&gt;2 c Flour 1/2 ts Salt&lt;br /&gt;3 ts Baking powder 3/4 c Milk&lt;br /&gt;1/4 c Shortening&lt;br /&gt;Sift dry ingredients into bowl, Cut in shortening until like coarse crumbs.&lt;br /&gt;Make a well, pour in milk all at once. Stir quickly with fork just until&lt;br /&gt;dough follows fork around bowl, Turn out onto lightly floured work&lt;br /&gt;surface.(*dough is soft) Knead gently 10 or 12 strokes. Roll or pat down&lt;br /&gt;1/2 inch thick. Dip cutter in flour. Bake on ungreased sheet at 450 F for&lt;br /&gt;12-15 minutes.&lt;br /&gt;Page 118&lt;br /&gt;BREAD500.TXT&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: CHALLAH BREAD&lt;br /&gt;Categories: Breads, Ethnic&lt;br /&gt;Servings: 1&lt;br /&gt;1 pk Active dry yeast Egg&lt;br /&gt;1/4 c Warm water(105-115 F) 1 tb Shortening&lt;br /&gt;1/2 c Lukewarm water 2 3/4 c Flour&lt;br /&gt;1 tb Sugar Egg yolk&lt;br /&gt;1 ts Salt 2 tb Cold water&lt;br /&gt;Dissolve yeast in 115 F water. Stir in lukewarm water, sugar, salt,egg,&lt;br /&gt;shortening and 1 1/4 cup flour. Beat until smooth. Mix in remaining flour&lt;br /&gt;to make dough easy to handle.Turn dough out on floured work surface, knead&lt;br /&gt;until smooth and elastic(5 min) Round up dough in greased bowl, turn over&lt;br /&gt;to grease top. Cover, let rise until doubled in bulk, 1 1/2-2 hours. Punch&lt;br /&gt;dough down, divide into 3 equal parts. Roll each part into strand 14 inches&lt;br /&gt;long.Place strands close together on lightly greased cookie sheet. Braid&lt;br /&gt;gently and loosely. Don't stretch. Fasten ends, tuck under securely., Brush&lt;br /&gt;braid with shortening. Let rise until doubled in bulk, 40-50 minutes. Beat&lt;br /&gt;egg yolk and cold water until blended, brush over braid. Bake at 375 F for&lt;br /&gt;25-30 minutes, or until golden.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: WHITE BREAD&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 1&lt;br /&gt;1/2 c Lukewarm water(110 F) 1 ts Salt&lt;br /&gt;1 pk Active dry yeast 3 c Flour&lt;br /&gt;1/2 c Hot milk Egg yolk&lt;br /&gt;2 tb Butter 1 tb Milk&lt;br /&gt;1 ts Sugar&lt;br /&gt;Sprinkle yeast over lukewarm water. Leave 5 minutes. Heat milk, stir in&lt;br /&gt;butter, sugar and salt. Cool to room temperature. Combine all ingredients.&lt;br /&gt;Knead dough until it becomes smooth and elastic, and put into lightly oiled&lt;br /&gt;bowl. Cover and rise 1 1/2 hours, Knead again 5 minutes and shape into&lt;br /&gt;loaf. Put dough in buttered and floured pan. Rise 1 hour. Preheat oven to&lt;br /&gt;350 F Brush dough with egg yolk and milk mixture. Bake loaf one hour.&lt;br /&gt;Remove from pan.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: PUMPERNICKLE BREAD&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 2&lt;br /&gt;2 pk Active dry yeast 2 c Whole rye flour(100%)&lt;br /&gt;1 1/4 c Warm water 2 1/4 c White flour&lt;br /&gt;2 ts Salt 2 ts Cornmeal&lt;br /&gt;1/3 c Molasses Egg white&lt;br /&gt;1 tb Caraway seeds 3/4 ts Caraway seed&lt;br /&gt;1 tb Shortening&lt;br /&gt;Dissolve yeast in water. Add salt, molasses,caraway seed and shortening.&lt;br /&gt;Stir Place rye flour and 2 c white flour in small bowl, blend using large&lt;br /&gt;spoon. Gradually add flour to liquid mixture. Use hands to blend in flour&lt;br /&gt;at end. Add remaining 1/4 white flour, if necessary to make dough easy to&lt;br /&gt;Page 119&lt;br /&gt;BREAD500.TXT&lt;br /&gt;handle. Knead 5-8 minutes on floured work surface until elastic and not&lt;br /&gt;sticky. Place in greased bowl, cover and let rise 1-1 1/2 hours. Punch&lt;br /&gt;down, divide in two and place on floured surface. Shape each piece into&lt;br /&gt;long narrow loaf, about 14 inches long and 1 1/2 inch diameter. Lightly&lt;br /&gt;grease inside of French Bread pan. Sprinkle cornmeal in each section. Shake&lt;br /&gt;pan to distribute. Place loaves in pan. Make sure loaves do no come any&lt;br /&gt;closer than 1 1/2 inch to ends of pan. With sharp knife, make 3-4 diagonal&lt;br /&gt;1/4" deep slashes on the top of each loaf. Brush with egg white, and&lt;br /&gt;sprinkle with let over caraway seed. DO NOT COVER! Let rise 30 minutes to&lt;br /&gt;double. Bake in preheated 350 F oven for 30-35 minutes. Remove from pan AT&lt;br /&gt;ONCE&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: CINNAMON SWIRL BREAD&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 2&lt;br /&gt;1 pk Active dry yeast 1/4 c Shortening&lt;br /&gt;1/2 c Warm water 6 1/4 c Sifted flour&lt;br /&gt;2 c Scalded milk,cooled 1/2 c Sugar&lt;br /&gt;1/3 c Sugar 1 tb Cinnamon&lt;br /&gt;2 ts Salt 1 1/2 ts Water&lt;br /&gt;Soften yeast in water. Combine milk, sugar, salt and shortening. Cool to&lt;br /&gt;lukewarm. Stir in 2 cups flour. Beat well. Add yeast, mix. Add enough flour&lt;br /&gt;to make moderately stiff dough. Turn out onto floured work surface, knead&lt;br /&gt;8-10 minutesuntil smooth and satiny. Shape into ball, place in greased&lt;br /&gt;bowl, turn once to grease top. Cover, let rise until doubled in bulk, 1 1/4&lt;br /&gt;hours. Punch down. Cut dough into 2 portions, roll dough to two 15x7 inch&lt;br /&gt;rectangles. Combine 1/2 sugar, cinnamon, spread half over each bread. Roll&lt;br /&gt;into loaves. Place in greased and floured 9x5x3 inch loaf pans. Cover and&lt;br /&gt;let rise until doubled in bulk (60 minutes) Bake in preheated 375 F oven&lt;br /&gt;for 30 minutes&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: REFRIGERATOR ROLLS&lt;br /&gt;Categories: Breads, Rolls&lt;br /&gt;Servings: 12&lt;br /&gt;1 pk Active dry yeast 1/4 c Shortening&lt;br /&gt;1/4 c Warm water 1 ts Salt&lt;br /&gt;1 c Scalded milk 3 1/2 c Sifted flour&lt;br /&gt;1/4 c Sugar Egg&lt;br /&gt;Soften yeast in water. Combine milk,sugar,shortening and salt cool to&lt;br /&gt;lukewarm. Add 1 1/2 cups flour, beat well. Beat in yeast and egg. Gradually&lt;br /&gt;add remaining flour, beating well. Place in greased bowl, turning once to&lt;br /&gt;grease surface. Cover, chill at least 2 hours, or up to 4-5 days. About 2&lt;br /&gt;hours before serving, shape dough as desired on floured work surface.&lt;br /&gt;Cover, let rise until doubled in bulk.(1 1/4 hours) Bake on greased baking&lt;br /&gt;sheet or muffin pans in 400 F oven for 12-15 minutes&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: TOMATO BREAD&lt;br /&gt;Categories: Breads, Vegetables&lt;br /&gt;Servings: 2&lt;br /&gt;2 c Tomato juice 1 ts Salt&lt;br /&gt;1/2 c Tomato sauce 3/4 ts Oregano&lt;br /&gt;Page 120&lt;br /&gt;BREAD500.TXT&lt;br /&gt;2 tb Olive oil 1/2 ts Dry basil&lt;br /&gt;6 1/2 c Flour 1/4 ts Rosemary&lt;br /&gt;2 pk Active dry yeast 1/4 ts Pepper&lt;br /&gt;3 tb Brown sugar 2 Cloves crushed garlic&lt;br /&gt;Lightly grease large bowl and two loaf pans with olive oil. In small&lt;br /&gt;saucepan, heat juice, sauce and 2 tbsp olive oil to 120 F. Combine 3 cups&lt;br /&gt;flour with yeast and remaining ingedients. Pour in tomatoe mix and beat 3&lt;br /&gt;minutes. Gradually add remaining flour, mixing by hand, if necessary, until&lt;br /&gt;it holds together enough to turn out on floured surface. The dough is quite&lt;br /&gt;sticky, and yuou may need to add a little more flour, but not too much, or&lt;br /&gt;you will have a dry bread. Knead about 5 minutes, until dough smooths out,&lt;br /&gt;place in greased bowl, cover and let rise 1 hour. Punch dough down, let&lt;br /&gt;rest 15 minutes, then shape into 2 loaves, and place in pans. Cover pans&lt;br /&gt;and let rise 45 minutes.Preheat oven to 375 F Bake loaves 10 minutes,&lt;br /&gt;reduce heat to 350 F and bake 30-40 minutes longerBread is done when loaf&lt;br /&gt;sounds hollow when thumped with knuckle. Tip loaves out immediately onto&lt;br /&gt;wire rack to cool&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: TRADITIONAL SWEET ROLL DOUGH&lt;br /&gt;Categories: Breads, Rolls&lt;br /&gt;Servings: 1&lt;br /&gt;2 pk Active dry yeast 1 ts Salt&lt;br /&gt;1/2 c Warm water 2 Eggs&lt;br /&gt;1/2 c Scalded milk, cooled to luke 1/2 c Butter or margarine, softene&lt;br /&gt;1/2 c Sugar 5 c Flour&lt;br /&gt;Dissolve yeast in water. Stir in milk, sugar,salt eggs,margarine and 2 1/2&lt;br /&gt;cups flour. Beat until smooth. Mix enough flour to make dough easy to&lt;br /&gt;handle. Knead 5 minutes. Place in greased bowl, turn greased side up( Dough&lt;br /&gt;can be refrigerated 3-4 days) Cover, let rsie until doubled in bulk 2&lt;br /&gt;hours. Punch down and shape into whatever&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: SWEDISH RYE BREAD&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 2&lt;br /&gt;1 pk Active dry yeast 1 1/2 c Hot water&lt;br /&gt;1/4 c Warm water 2 1/2 c Rye flour,stirred&lt;br /&gt;1/4 c Brown sugar 3 tb Caraway seed&lt;br /&gt;1/4 c Light molasses 4 c Sifted flour&lt;br /&gt;1 tb Salt 2 tb Grated orange peel(opt.)&lt;br /&gt;2 tb Shortening&lt;br /&gt;Soften yeast in warm water. In large bowl, combine sugar, molasses,salt and&lt;br /&gt;shrotening. Add hot water and stir until sugar dissolves. cool to lukewarm.&lt;br /&gt;Stir in rye flour, beat well. Add softened yeast, and caraway or orange&lt;br /&gt;peel, mix well. Stir in enough flour to make a moderately stiff dough.Knead&lt;br /&gt;on well floured work surface until samooth and satiny (10 minutes) Place&lt;br /&gt;dough in greased bowl, turn once to grease top. Cover, let rise until&lt;br /&gt;doubled in bulk (2 hours) Punch down. Turn out onto a lightly floured work&lt;br /&gt;surface, divide into 2 portions. Shape each into a smooth ball. Cover, let&lt;br /&gt;rest 10 minutes. Pat dough in 2 round loaves, place on greased baking&lt;br /&gt;sheet. Cover, let rise until doubled in bulk (2 hours) Bake at 375 F for&lt;br /&gt;25-30 minutes. Place foil loosely over tops last 10 minutes. For soft&lt;br /&gt;crust, brush with melted butter. Cool on wire racks.&lt;br /&gt;-----&lt;br /&gt;Page 121&lt;br /&gt;BREAD500.TXT&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: KING ARTHUR'S EASY BEST LOAF&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 2&lt;br /&gt;1 tb Sugar 2 c Warm water&lt;br /&gt;1 tb Salt 6 c Flour&lt;br /&gt;1 pk Active dry yeast&lt;br /&gt;Mix yeast,sugar,salt and water together. let stand until salt sugar and&lt;br /&gt;yeast are dissolved. Gradually add flour to liquid and mix thouroughly,&lt;br /&gt;until dough pulls form bowl sides. Turn ontofloured work surfaceand knead 5&lt;br /&gt;minutes, Let dough rest while you grease bowl. Knead dough again 2-3&lt;br /&gt;minutes, Place dough in bowl, turn once to grease top. Cover with damp&lt;br /&gt;towel and keep warm until doubled in bulk(1-2 hours) Punch down dough and&lt;br /&gt;knead briefly to get out any air pockets. Cut in half, shape into 2 Italian&lt;br /&gt;or french style loafs. Put on cookie sheet sprinkled with cornmeal. Rest 5&lt;br /&gt;minutes. Lightly slash tops 3 times diagonally and brush with cold water.&lt;br /&gt;Place on rack in cold oven with roasting pan full of boiling water&lt;br /&gt;below.Bake 400 F for 30-45 minutes until crust is golden brown and sounds&lt;br /&gt;hollow to the touch,&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: FRENCH BREAD&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 2&lt;br /&gt;1 pk Active dry yeast 1 tb Butter&lt;br /&gt;1 1/2 c Water 5 c Flour&lt;br /&gt;1 tb Sugar 2 tb Cornmeal&lt;br /&gt;1 1/2 ts Salt&lt;br /&gt;Dissolve yeast in warm water(110 F) Add sugar and salt, butter (melted) and&lt;br /&gt;2 cups flour, Beat with spoon until mixed. Gradually add remaining flour,&lt;br /&gt;until dough is easy to handle. Knead on lightly floured work surface 5&lt;br /&gt;minutes, until elastic, not sticky. Cover, let rise until doubled in bulk.&lt;br /&gt;Punch down on floured work surface, divide in half. Shape into loaves.&lt;br /&gt;Lightly grease French bread oan, put cornmela in and shake to coat all&lt;br /&gt;surfaces. Put each loaf into each section. Make sure loaves don't come any&lt;br /&gt;closer than 1 inch of end of pan. With sharp knife, make 3 or 4 diagonal&lt;br /&gt;slashes on top of loaves. DO NOT COVER.Let rise in warm place until doubled&lt;br /&gt;in bulk. Bake in preheated oven (375 F) 25-30 minutes. Remove from pan AT&lt;br /&gt;ONCE!&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: PEPPERONI BREAD,PAT MCCLAY'S&lt;br /&gt;Categories: Breads, Cheese/eggs&lt;br /&gt;Servings: 1&lt;br /&gt;1 pk Frozen Bread dough (1 loaf) 1/4 lb Provolone cheese&lt;br /&gt;1/2 lb Slicing pepperoni&lt;br /&gt;Split defrosted loaf in half and roll out to about 8x13 inches. Layer&lt;br /&gt;Pepperoni, then provolone on each sheet. Roll up lenghtwise, tucking in&lt;br /&gt;ends. Bake 400 F 20-25 minutes .&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: BREAD STICKS&lt;br /&gt;Page 122&lt;br /&gt;BREAD500.TXT&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 24&lt;br /&gt;1 pk Active dry yeast 1 c Lukewarm water&lt;br /&gt;1/4 c Warm water 3 1/2 c Sifted flour&lt;br /&gt;1 1/2 ts Salt Egg white&lt;br /&gt;Soften yeast in water. Combine salt and lukewarm water, beat in 1 cup&lt;br /&gt;flour. Blend in softened yeast, stir in 2 1/4 to 2 1/2 cups flour, enough&lt;br /&gt;to make a moderatelyu stiff dough. Turn out onto floured work surface,&lt;br /&gt;Knead 10-15 minutes, until elastic, Knead in remaining flour. Place dough&lt;br /&gt;in lightly greased bowl, turn once to grease top. Let rise until doubled in&lt;br /&gt;bulk (60 minutes)Punch down. Let rise until doubled in bulk again.(45&lt;br /&gt;Minutes) Divide into 2 portions. Divide each half dough into 12 equal&lt;br /&gt;parts. Roll each piece about 12 inches long and 1/2 inch in diameter. Place&lt;br /&gt;1 inch apart on greased baking sheet and brush with a mix of water,&lt;br /&gt;slightly beaten egg white. Let rise uncovered until doubled in bulk(60&lt;br /&gt;minutes) Brush again with egg mix. Sprinkle with salt. Place large shallow&lt;br /&gt;pan on lower rack oof preheated 400 F Oven, fill with boiling water. Bake&lt;br /&gt;dough at 400 F for 15 minutes. Brush again with egg mix, and bake an&lt;br /&gt;additional 10-15 minutes.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: BANANA BREAD&lt;br /&gt;Categories: Breads, Fruits&lt;br /&gt;Servings: 1&lt;br /&gt;2 tb Shortening 1/2 ts Baking soda&lt;br /&gt;3/4 c Sugar 3 c Flour&lt;br /&gt;1 ts Salt 3 ts Baking poder&lt;br /&gt;1 Egg 2 Mashed bananas&lt;br /&gt;1/2 c Milk&lt;br /&gt;Mix shrotening, sugar and egg together. Stir in milk. Add dry ingredients&lt;br /&gt;and beat until smooth. Fold in bananas, then spoon into a greased loaf pan.&lt;br /&gt;Bake for 1 hour, at 350 F, or until brown and firm.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: BASIC BEER BREAD&lt;br /&gt;Categories: Breads, Quickbreads&lt;br /&gt;Servings: 1&lt;br /&gt;3 c Flour 1 cn Beer&lt;br /&gt;3 3/4 ts Baking powder 1 tb Honeu&lt;br /&gt;2 1/4 ts Salt&lt;br /&gt;Grease loaf pan. Combine flour, baking powder, salt, beer, and honey in&lt;br /&gt;large bowl, stir together until well mixed. Bake in preheated 350 F oven&lt;br /&gt;for 45 minutes. Turn on rack and cool.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: SWEDISH TEA RING&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 2&lt;br /&gt;2 CAKES OF YEAST 1 c Milk,scalded, then cooled&lt;br /&gt;1/4 c Lukewarm water 1 ts Lemon rind,grated&lt;br /&gt;1/4 c Shortening 5 c Flour&lt;br /&gt;1/2 c Sugar Melted butter&lt;br /&gt;Page 123&lt;br /&gt;BREAD500.TXT&lt;br /&gt;1 ts Salt Brown Sugar&lt;br /&gt;2 Beaten eggs Cinnamon&lt;br /&gt;Soften yeast cakes in water. Add shortening, sugar and salt to scalded&lt;br /&gt;milk, cool to lukewarm. Add yeast, eggs, rind and enough flour to make a&lt;br /&gt;stiff batter. Beat well. Add flour to make a soft dough. Turn out on&lt;br /&gt;floured work surface, and knead until satiny. Grease bowl, Put dough in&lt;br /&gt;bowl, turn to grease top, Cover and rise until doubled in bulk. Punch down.&lt;br /&gt;Shape into 2 retangles about 1/4 inch thick. Brush with melted butter.&lt;br /&gt;Sprinkle with brown sugar and cinnamon. Roll like jelly roll, and shape&lt;br /&gt;into rings. Place on greased baking sheet, cut with scizzors at one inch&lt;br /&gt;intervals, ALMOST through rings. Turn slices slightly. Cover and let rise&lt;br /&gt;until doubled. Bake in 375 F oven for 25-30 minutes. Cover with Coffee Cake&lt;br /&gt;Icing.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: WHOLE WHEAT MOLASSES BREAD&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 2&lt;br /&gt;2 3/4 c Whole wheat flour 1/4 c Brown sugar&lt;br /&gt;1 c Flour 2 tb Shortening&lt;br /&gt;2 pk Active dry yeast 1 tb Salt&lt;br /&gt;1 3/4 c Water 1 c White flour&lt;br /&gt;1/2 c Dark molasses&lt;br /&gt;In large bowl, combine whole wheat,white flour and yeast. In saucepan,heat&lt;br /&gt;water, molasses, brown sugar, shrotening and salt until warm (115 F),&lt;br /&gt;stirring constantly. Add to dry mix in bowl. Beat al low speed 1/2 minutes,&lt;br /&gt;scraping sides. Beat 3 minutes high speed. By hand, stir in 1/2-1 cup white&lt;br /&gt;flour to make stiff dough. Turn out on light floured work surface, knead&lt;br /&gt;until smooth. Shape into ball. Place in greased bowl, turn, cover, let rise&lt;br /&gt;until doubled in bulk(1 1/2 hours).Punch down, divide in half. Cover, let&lt;br /&gt;rest 10 minutes. Shape into 2 slightly flatten 6 inch balls. Put on greased&lt;br /&gt;baking sheet. Cover, let rise until doubled in bulk(45 minutes) Bake at 375&lt;br /&gt;F for 30-35 minutes. For chewy crust, brush each loaf with warm water&lt;br /&gt;several times during the last 10-15 minutes of baking. Cool.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: BABKAS #1&lt;br /&gt;Categories: Breads, Ethnic&lt;br /&gt;Servings: 2&lt;br /&gt;3/4 c Butter,soft 1 tb Lemon rind&lt;br /&gt;1/2 c Sugar 1 c Milk,room temperature&lt;br /&gt;10 Egg yolks 5 1/2 c Flour&lt;br /&gt;2 pk Active dry yeast 1 c Golden raisins&lt;br /&gt;1/4 c Warm water Confectioner's sugar&lt;br /&gt;1 ts Salt&lt;br /&gt;In large bowl, cream butter and sugar until light and fluffy. Beat in yolk,&lt;br /&gt;one at a time, until pale and fluffy. In small bowl, soften yeast in&lt;br /&gt;water,beat in egg mix salt,peel, milk and yeast. Slowly beat in 5 1/2 cups&lt;br /&gt;of flour until a soft dough forms. Turn out on lightly floured work&lt;br /&gt;surface, knead 8-10 minutes, until smooth and elastic. Knead in raisins.&lt;br /&gt;Place in greased bowl. Grease top. Let rise 1 hour, or until doubled in&lt;br /&gt;bulk. Punch down, divide in half. Place in 2 greased and floured 8 inch&lt;br /&gt;fluted pans, let rise until double in bulk(covered) Bake in 350 F oven&lt;br /&gt;25-30 minutes, or until well browned. Invert on rack. Sprinkle with&lt;br /&gt;confectioner's sugar. Tastes better eaten within a couple of days. Two&lt;br /&gt;Babkas, 10 servings each.&lt;br /&gt;Page 124&lt;br /&gt;BREAD500.TXT&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: HONEY OATMEAL BREAD&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 2&lt;br /&gt;1 1/2 c Water 2 pk Active dry yeast&lt;br /&gt;1/3 c Butter 2 Eggs&lt;br /&gt;1/2 c Honey 1 tb Water&lt;br /&gt;6 1/2 c Flour Egg white&lt;br /&gt;1 c Oats,quick cooking Oatmeal&lt;br /&gt;2 ts Salt&lt;br /&gt;Combine water, honey and butter in small saucepan. Heat over low heat until&lt;br /&gt;liquids are very warm(120F)Place 5 cups flour, oats, salt and yeast in&lt;br /&gt;Bowl. Attach bowl and dough hook. Turn to speed two and mix 30 seconds.&lt;br /&gt;Gradually add warm liquids to flour mixture, about 1 minute. Add eggs and&lt;br /&gt;mix an additional minute.Continue on speed two, add remaining flour, 1/2&lt;br /&gt;cup at a time, until dough clings to hook and cleans sides of bowl. Knead&lt;br /&gt;on speed two for 3-5 minutes longer. Place in greased bowl, turning once to&lt;br /&gt;grease top. Cover, let rise in warm place , frr from draft, until doubled&lt;br /&gt;in bulk, about 1 hour.Punch down dough and divide in half. Shape each half&lt;br /&gt;into a loaf and place in greased loaf pans. Cover, let rise in warm&lt;br /&gt;place,free from drafts, until doubled in bulk, about one hour. Combine egg&lt;br /&gt;white and water. Brush tops of loaves with mixture. sprinkle with oatmeal,&lt;br /&gt;bake at 375 F for 40 minutes. remove from pans immediately, and cool on&lt;br /&gt;wire racks. Yields:two loaves.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: CRUSTY PIZZA DOUGH&lt;br /&gt;Categories: Breads, Main dish&lt;br /&gt;Servings: 1&lt;br /&gt;1 pk Active dry yeast 2 ts Olive oil&lt;br /&gt;1 c Warm water 3 1/2 c Flour&lt;br /&gt;1/2 ts Salt Cornmeal&lt;br /&gt;Dissolve yeast in warm water in warmed bowl. Add salt, olive oil and 2 1/2&lt;br /&gt;cups flour. Attach bowl and dough hook, Turn to speed 2 and mix 2 minutes.&lt;br /&gt;Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough&lt;br /&gt;clings to hook and cleans side of bowl. Knead on speed two for 5&lt;br /&gt;minutes.Place in greased bowl, turning to grease top. Cover, let rise in&lt;br /&gt;warm place, free from draft, until doubled in bulk, about 1 hour. Punch&lt;br /&gt;dough down. Brush a 14 inch pizza pan with oil, sprinkle with cornmeal.&lt;br /&gt;Press dough across bottom of pan, forming a collar around edge to hold&lt;br /&gt;filling. Top with desired fillings. Bake at 450 F for 15 to 20 minutes.&lt;br /&gt;Yield:one 14 inch pizza.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: FOCACCIA&lt;br /&gt;Categories: Breads, Ethnic&lt;br /&gt;Servings: 35&lt;br /&gt;-----------------------------------DOUGH-----------------------------------&lt;br /&gt;1 pk Active dry yeast 1 1/2 ts Salt&lt;br /&gt;2 c Warm water 3 tb Olive oil&lt;br /&gt;5 1/2 c Flour&lt;br /&gt;----------------------------------TOPPINGS----------------------------------&lt;br /&gt;Olive oil Fresh sage,rosemary+thyme&lt;br /&gt;Page 125&lt;br /&gt;BREAD500.TXT&lt;br /&gt;Kosher or sea salt&lt;br /&gt;Sprinkle yeast over 1 cup warm water in large mixer bowl. Stir briefly, the&lt;br /&gt;let stand 5 minutes to dissolve. Attach paddle or dough hook to mixer. At&lt;br /&gt;low speed,stir in 2 cups flour and salt, beat until smooth.(1 minute) (Or&lt;br /&gt;combine ingredients in large bowl and beat vigorously with wooden spoon 2&lt;br /&gt;minutes)Add remaining 1 cup warm water and oil and blend. Add enough flour,&lt;br /&gt;1/2 cup at a time, to make a soft dough that begins to pull away from sides&lt;br /&gt;of bowl On lightly floured work surface, knead dough until smooth and&lt;br /&gt;elastic, 8-10 minutes. Place in large,lightly greased bowl, turning once to&lt;br /&gt;grease top. Cover with kitchen towel and let rise in a warm, draft-free&lt;br /&gt;place, until doubled in bulk,1-1 1/4 hours. Remove dough from bowl, and&lt;br /&gt;gently knead one minute. Lightly oil a 15x10 1/2 inch jelly-roll pan. Shape&lt;br /&gt;dough into 12x8 inch rectangle with rolling pin. Carefully transfer to&lt;br /&gt;prepared pan, stretching to gently to edges of pan with fingers. Press top&lt;br /&gt;of dough with fingertips, leaving 1/2 inch deep indentations. Cover and let&lt;br /&gt;rise 30 minutes. Preheat oven to 425 F. Adjust 1 oven rack to lowest&lt;br /&gt;position. Place shallow baking pan on top rack of oven. If using a baking&lt;br /&gt;stone, place in cold oven and preheat 30 minutes before baking. Press dough&lt;br /&gt;again with fingers, and brush with 1 tablespoon olive oil. Sprinkle with 1&lt;br /&gt;teaspoon kosher salt and 2 tablespoons chopped assorted fresh herbs or 1&lt;br /&gt;teaspoon dried herbs. Just before baking, carefully place 1 cup ice cubes&lt;br /&gt;in baking pan on top oven rack and immediately place dough on baking stone,&lt;br /&gt;or lowest oven rack. Bake 20-30 minutes, until top is golden and bottom&lt;br /&gt;sounds hollow when removed from pan and tapped on bottom. Remove Focaccia&lt;br /&gt;from pan and transfer to wire rack. While still warm, brush top with&lt;br /&gt;another 2 tablespoons olive oil. Cool. Cut into 5x1 1/2 inch pieces. Makes&lt;br /&gt;35&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: FOUGASSE&lt;br /&gt;Categories: Breads, Ethnic&lt;br /&gt;Servings: 24&lt;br /&gt;-------------------------------FOCACCIA DOUGH-------------------------------&lt;br /&gt;1 tb Cornmeal Whole sage leaves&lt;br /&gt;1 tb Olive oil 1 ts Kosher salt&lt;br /&gt;Prepare dough as directed for Focaccia. Lightly oil 2 cookie sheets and&lt;br /&gt;sprinkle each with 1 tablespoon yellow cornmeal. Divide dough in half,&lt;br /&gt;shape each piece into a ball. Stretch each with rolling pin itno 8x4 inch&lt;br /&gt;oval. Transfer dough to prepared pans. With small sharp knife, cut 2 1/2&lt;br /&gt;inch slit in center of each oval. Cut 8 more slits in circle around center.&lt;br /&gt;With fingertips,carefully stretch dough into 12x9 inch oval. Cover and let&lt;br /&gt;rise 30 minutes. Preheat oven to 425 F, and prepare oven as directed with&lt;br /&gt;Focaccia.Brush each Fougasse with 1 tablespoon olive oil and decorate each&lt;br /&gt;with whole sage leaves. Sprinkle each with 1 teaspoon kosher salt. Bake one&lt;br /&gt;pan at a time, 18-20 minutes, until golden. Cool on wire racks. Makes two&lt;br /&gt;breads,12 slices each.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: CINNAMON NUGGETS&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 80&lt;br /&gt;1 pk Refrigerated soft breadstick Cinnamon Sugar&lt;br /&gt;(11 ounces)&lt;br /&gt;Preheat oven to 375 F. Unroll dough, cut strips crosswise into 10 pieces.&lt;br /&gt;Roll dough in cinnamon sugar. Place on lightly greased baking sheet. Bake&lt;br /&gt;at 375 F for 5 minutes. remove from baking sheet immediately. Makes 80&lt;br /&gt;Nuggets To make cinnamon sugar, combine 1 teaspoon ground cinnamon with 3&lt;br /&gt;Page 126&lt;br /&gt;BREAD500.TXT&lt;br /&gt;tablespoons sugar Parmesan Nuggets: Omit cinnamon sugar, roll dough in&lt;br /&gt;Parmesan cheese. From the Baltimore Gas and Electric Company Marketing and&lt;br /&gt;Energy Service.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: RHUBARB BREAD&lt;br /&gt;Categories: Breads, Fruits&lt;br /&gt;Servings: 1&lt;br /&gt;1 c Brown sugar 1 ts Vanilla&lt;br /&gt;1/2 c Sugar 2 1/2 c Flour&lt;br /&gt;2/3 c Oil 1 ts Baking soda&lt;br /&gt;2 Eggs 1/2 ts Nutmeg&lt;br /&gt;1 c Sour milk 2 1/2 c Rhubarb,diced&lt;br /&gt;1 ts Salt&lt;br /&gt;Mix well and pour into 2 greased 9x5 inch loaf pans. Before baking, top&lt;br /&gt;each loaf with 1 tsp melted margarine and sprinklw with 1 tablespoon sugar&lt;br /&gt;over each loaf. Bake at 350 F for about 1 hour&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: SAUDI ARABIAN PITA BREAD&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 12&lt;br /&gt;1 pk Active dry yeast 1 1/2 ts Salt&lt;br /&gt;3 3/4 c Flour 1 1/4 c Warm water&lt;br /&gt;1/4 c Shortening&lt;br /&gt;In large mixer bowl soften yeast in warm water. Add 2 cups flour,&lt;br /&gt;shortening and salt. Beat at low speed of electric mixer for 1/2 minute,&lt;br /&gt;scraping bowl. Beat 3 minutes at high speed. Stir in as much remaining&lt;br /&gt;flour as you can mix in with a spoon. Turn onto lightly floured work&lt;br /&gt;surface. Knead in enough remaining flour to make a moderately soft dough&lt;br /&gt;that is smoooth and elastic.(5 minutes) Cover, let rest in a warm place&lt;br /&gt;about 15 minutes. Divide into 12 equal partions. Roll each between floured&lt;br /&gt;hands into a very smooth ball. Cover with a damp cloth, let rest 10&lt;br /&gt;minutes. Using fingers, gently flatten balls. Cover, let rest 10&lt;br /&gt;minutes.(keep dough pieces covered until ready to use.) On well floured&lt;br /&gt;surface lightly roll one piece of dough at a time into a circle 7 inches in&lt;br /&gt;diameter, turning dough over once. Do not stretch,puncture or crease&lt;br /&gt;dough(Work with enough flour so dough does not stick) Place on baking&lt;br /&gt;sheet. Bake rounds, 2 at a time, in a 450 F oven about 3 minutes or until&lt;br /&gt;dough is puffed and softly set. Turn over with a spatula, bake about 2 more&lt;br /&gt;mintes, or until dough is light brown. Repeat with remaining dough, baking&lt;br /&gt;one batch before rolling the next batch. To serve, slice bread crosswise,&lt;br /&gt;fill pocket with desired filling Makes 12 rounds. From Avon's International&lt;br /&gt;cookbook.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: PARKER HOUSE ROLLS&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 6&lt;br /&gt;1 pt Milk 2 1/2 pt Flour&lt;br /&gt;4 tb Shortening 1 ts Salt&lt;br /&gt;2 tb Sugar 1 Yeast cake&lt;br /&gt;Scald milk, cool. Dissolve yeast cake in lukewarm milk, add sugar, 1 1/2&lt;br /&gt;Page 127&lt;br /&gt;BREAD500.TXT&lt;br /&gt;pts. flour, and shortening.&lt;br /&gt;Rise in warm place untill light. Add salt and rest of flour. Knead well.&lt;br /&gt;Place in greased bowl, rise untill double in bulk. Roll 1/2 inch thick.&lt;br /&gt;Brush with melted butter, fold over. Let rise untill double in bulk. Bake&lt;br /&gt;at 400F for 20 minutes.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: ONION PARMESAN BREAD&lt;br /&gt;Categories: Breads, Vegetables, Cheese/eggs&lt;br /&gt;Servings: 2&lt;br /&gt;1 pk Active dry yeast 4 c Flour&lt;br /&gt;1/4 c Warm water 2 tb Butter&lt;br /&gt;1 1/2 ts Salt 3/4 c Chopped onion&lt;br /&gt;2 tb Soft margarine 2 tb Parmesan cheese&lt;br /&gt;1 Egg, slightly beaten 1 ts Poppy seed (opt.)&lt;br /&gt;1 c Scalded milk 1/2 ts Garlic salt&lt;br /&gt;Dissolve yeast in waterIn large bowl, combine yeast, sugar, salt butter,&lt;br /&gt;egg, milk and 2 cups flour. Beat with spoon until mixed. Gradually add&lt;br /&gt;flour until dough can be handled. Knead 5 minutes or until elastic. Grease&lt;br /&gt;bowl, cover douch with plastic, let rise 1 1/4 hour in warm place.&lt;br /&gt;Meanwhile,prepare filling. Melt butter in small saucepan. Add onions, and&lt;br /&gt;saute until just tender (5 minutes) Combine cheese, poppy seed,and garlic&lt;br /&gt;salt,set both mixtures aside. When dough has risen, punch down, and place&lt;br /&gt;on floured work surface. Divide in 2. Roll each piece into a square&lt;br /&gt;12"x12". Spoon half of fillings on each piece of dough. Spread, roll up&lt;br /&gt;like jelly roll,seal. Place loaves ,seam side down, on French bread pan.&lt;br /&gt;Cover and rise 45 minutes, or until doubled in bulk. Uncover, bake in&lt;br /&gt;preheated 350 F oven for 25-30 minutes, until golden. Remove from pan at&lt;br /&gt;once&lt;br /&gt;~---- YUM!&lt;br /&gt;FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 04/27 8:08 PM&lt;br /&gt;TO: ALL FROM: MARGE NEMETH (GNFK05B) SUBJECT: R-MM BREAD MEGA&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: BOSTON BROWN BREAD (A MUST WITH BAKED BEANS)&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 10&lt;br /&gt;1/2 c Flour 3 c Whole wheat flour&lt;br /&gt;3/4 c Sugar 3/4 c Dark molasses&lt;br /&gt;1 1/2 ts Salt 1 Egg&lt;br /&gt;1 1/2 ts Baking soda 2 c Milk&lt;br /&gt;1/2 c Corn Meal 1/2 c Melted shortening&lt;br /&gt;Sift flour, baking soda, sugar, and salt together.&lt;br /&gt;Mix in corn meal and whole wheat flour. Add remaining ingredients, mixing&lt;br /&gt;only untill all flour is moistened. Pour into 2 greased 9x5x3 inch loaf&lt;br /&gt;pans.&lt;br /&gt;Bake at 300F for 1 hour and 15 minutes. Remove from pans and cool.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: KILLER BREAD&lt;br /&gt;Categories: Breads, Ethnic, Cheese/eggs, Sourdough&lt;br /&gt;Servings: 4&lt;br /&gt;Page 128&lt;br /&gt;BREAD500.TXT&lt;br /&gt;1 c Mayonnaise 1 lb Round sourdough bread&lt;br /&gt;1 c Parmesan cheese, grated Butter&lt;br /&gt;1 1/2 ts Garlic, minced 2 tb Fresh basil or 2t dried&lt;br /&gt;Preheat broiler. Halve bread horizontally. Mix mayo, parmesan and garlic in&lt;br /&gt;large bowl. Arrange bread cut side up on large baking sheet. Butter bread.&lt;br /&gt;Broil until crisp and brown. Spread parmesan mixture over cut sides of&lt;br /&gt;bread. Broil until to is puffed and golden brown. Sprinkle with chopped&lt;br /&gt;basil. Cut bread into wedges and serve. Source: Bon Appetit&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: LIGHT AND FLUFFY WAFFLES&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 5&lt;br /&gt;2 EGGS 3/4 c CHOPPED PECANS (OPTIONAL)&lt;br /&gt;2 1/4 c MILK 1 1/2 ts CINNAMON (OPTIONAL)&lt;br /&gt;3/4 c OIL OR MELTED SHORTENING 2 c PEL'D &amp;amp; DICED APPLES (OPT'L)&lt;br /&gt;2 1/2 c FLOUR CRUMBLED BACON (OPTIONAL)&lt;br /&gt;4 ts BAKING POWDER 3 tb COCOA AND&lt;br /&gt;3/4 ts SALT 2 tb CHOC CHIPS (OPTIONAL)&lt;br /&gt;In large bowl beat eggs until light. Stir in milk and vegetable oil or&lt;br /&gt;melted shortening. Sift together flour, baking powder and salt and add to&lt;br /&gt;milk mixture. Stir until smooth. Stir in either pecans, cinnamon, apples,&lt;br /&gt;bacon or cocoa and chocolate chips, if desired. Pour batter onto center of&lt;br /&gt;hot waffle iron, cover and bake until steaming stops. From *Prodigy's Food&lt;br /&gt;and Wine Bulletin Board.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: BUCHTA (POPPYSEED BREAD)&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 7&lt;br /&gt;1 Cake compressed yeast OR 6 Egg yolks&lt;br /&gt;1 pk Active dry yeast + 1 tsp 1/2 pt Heavy cream (1 cup)&lt;br /&gt;1 c Lukewarm milk 6 c Flour&lt;br /&gt;1/2 lb Butter(1 cup) 1 ts Salt&lt;br /&gt;1/2 c Sugar&lt;br /&gt;----------------------------------FILLING----------------------------------&lt;br /&gt;Melted butter 1/2 c Sugar&lt;br /&gt;1 1/2 c Poppyseeds(ground,please) Vanilla&lt;br /&gt;Soften yeast in lukewarm milk. Cream butter, add sugar gradually, beating&lt;br /&gt;until light and fluffy. Add egg yolks, and beat. Add uyeast-milk mixture&lt;br /&gt;and heavy cream;blend. Sift together flour and salt and add to egg yolk&lt;br /&gt;mixture. Knead until the dough no longer sticks to your hands.(this can be&lt;br /&gt;done in a mixer with a dough hook too.)Put the dough in a greased bowl,&lt;br /&gt;cover and let rise until doubled in bulk. Divide dough into 7 balls. On a&lt;br /&gt;floured surface, roll each ball into a rectangle 1/4" thick. Spread with&lt;br /&gt;your favorite filling and roll up as you would a jelly roll. Place the&lt;br /&gt;rolls on a greased cookie sheet(1 roll per pan), cover and let rise until&lt;br /&gt;doubled. Bake at 325 F for 30 minutes. Filling: After you roll out the&lt;br /&gt;dough, brush with melted butter then mix poppyseeds and sugar together and&lt;br /&gt;spread over the dough. Drizzle with melted butter to which some vanilla has&lt;br /&gt;been added and then roll up. From *Prodigy's Food and Wine Bulletin Board,&lt;br /&gt;from Linda Karner.-tnxc18b&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Page 129&lt;br /&gt;BREAD500.TXT&lt;br /&gt;Title: PENNSYLVANIA DUTCH PRETZELS&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 12&lt;br /&gt;4 c Unsifted flour 1 qt Water&lt;br /&gt;1 ts Sugar 3 tb Baking soda&lt;br /&gt;1 pk Active dry yeast Coarse salt&lt;br /&gt;1 1/2 c Very warm water (120F-130F)&lt;br /&gt;In large bowl of mixer, mix 1 1/2 cups flour, the yeast, sugar and 1/2 tsp&lt;br /&gt;salt. With mixer at low, add 1 1/2 cups very warm water.Beat 3 minutes at&lt;br /&gt;medium. Gradually add the rest of the flour. Turn out onto floured board&lt;br /&gt;and knead 5 minutes.,Place in a greased bowl, turn greased side up. CVover,&lt;br /&gt;let rise 45 minutes to an hour. Punch down, turn out onto board. Roll&lt;br /&gt;pieces of dough out into pencil shapeds and knot, forming preztel shape.&lt;br /&gt;Cover, and let rise on floured obard for 30 minutes. Boil 1 quart water and&lt;br /&gt;the baking soda in a skillet. Put each preztel in the water and simmer 20&lt;br /&gt;seconds. Place on well greased cookie sheet, salt and bake at 400 F for 15&lt;br /&gt;minutes. from *Prodigy's Food and wine Bulletin Board, from Cindy&lt;br /&gt;Brescia,-TBPM77B.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: OLD MILWAUKEE RYE&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 2&lt;br /&gt;-----------------------------------SPONGE-----------------------------------&lt;br /&gt;1 pk Active dry yeast 2 c Rye flour&lt;br /&gt;1 1/2 c Warm water 2 tb Caraway seed&lt;br /&gt;-----------------------------------BREAD-----------------------------------&lt;br /&gt;1 pk Active dry yeast 1 tb Salt&lt;br /&gt;1 c Warm water 1 c Rye flour&lt;br /&gt;1/4 c Molasses 6 c Bread flour&lt;br /&gt;1 Egg 3 tb Butter&lt;br /&gt;SPONGE PREPARATION: Dissolve 1 pk yeast in the warm water. Stir in rye&lt;br /&gt;flour and caraway seed. Cover bowl snugly with plastic wrap and let stand&lt;br /&gt;for 1-3 days. BAKE DAY PREPARATION: Sprinkle the remaining package of yeast&lt;br /&gt;and remaining 1 cup water on the sponge mixture, blend well. Add molasses,&lt;br /&gt;caraway seeds,egg,salt and rye flour and 2 cups of the bread flour. Beat&lt;br /&gt;until smooth. add butter. Stir in remaining flour and mix well either with&lt;br /&gt;your hands or in a mixer with dough hooks. Knead for 5-10 minutes. Put in a&lt;br /&gt;greased bowl and let rise until doubled in bulk ( about 1 hour) Punch down&lt;br /&gt;and let rest 10 minutes. Shape into loaves or put into loaf pans, cover and&lt;br /&gt;let rise until doubled. Carefully make slashes on the top of each loaf with&lt;br /&gt;a sharp knife or a razor blade, and brush with a beaten egg mixed with a&lt;br /&gt;tablespoon of milk. Bake at 375 F for about 40 minutes. this will make 2&lt;br /&gt;large loaves or 3 smaller ones. from *Prodigy's Food and wine Bulletin&lt;br /&gt;Board, from Linda Karner,-TNXC18B&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: QUICK RYE-BATTER BUNS&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 24&lt;br /&gt;3 c Flour 1 Eggs&lt;br /&gt;2 pk Quick-rising yeast 1 tb Caraway seed&lt;br /&gt;2 c Milk 2 c Rye flour&lt;br /&gt;1/2 c Dark brown sugar Milk&lt;br /&gt;3 tb Cooking oil Caraway seed (optional)&lt;br /&gt;Page 130&lt;br /&gt;BREAD500.TXT&lt;br /&gt;1 1/2 ts Salt&lt;br /&gt;1. In a large mixer bowl, combine the flour and yeast.&lt;br /&gt;2. In a saucepan, heat the 2 c milk, brown sugar, oil and salt until warm&lt;br /&gt;(120-130 degrees), stirring constantly. Add to the flour mixture. Add the&lt;br /&gt;eggs and the caraway seed. 3. Beat the batter with electric mixer on low&lt;br /&gt;speed for 30 seconds, scraping sides of bowl. Beat the batter on high speed&lt;br /&gt;for 3 minutes. Return to low speed and beat in rye flour. 4. Fill the&lt;br /&gt;greased muffin pans half full. cover and let the dough rise until double,&lt;br /&gt;about 25 minutes. 5. Bake in 400 degree oven for 10 minutes. Brush the buns&lt;br /&gt;with milk. Sprinkle the tops with caraway seed, if desired. Bake for 5 to&lt;br /&gt;10 minutes more or until done. Remove the buns from the pans; cool. Makes&lt;br /&gt;about 24. Judy Lausch.-DGSV43A,from *Prodigy's Food and Wine Bulletin&lt;br /&gt;Board.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: ANGEL ROLLS&lt;br /&gt;Categories: Breads, Rolls&lt;br /&gt;Servings: 18&lt;br /&gt;2 pk Yeast;dry active 4 c Flour&lt;br /&gt;1/2 c Oil 1 ts Salt&lt;br /&gt;2 tb Sugar 1/2 ts Soda&lt;br /&gt;1 1/2 c Buttermilk&lt;br /&gt;Sift dry ingredients together into a mixing bowl. Add the softened yeast.&lt;br /&gt;milk and oil. Beat well. let rise punch down shape into rolls let rise till&lt;br /&gt;doubled and bake 350 for 15 to 20 minutes from Diane Lewis-VGWN37A, from&lt;br /&gt;*Prodigy's Food and Wine Bulletin Board&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: KAVRINGS&lt;br /&gt;Categories: Breads, Ethnic&lt;br /&gt;Servings: 24&lt;br /&gt;-Diana Lewis-VGWN37A 4 ts Baking soda&lt;br /&gt;1 c Butter 5 3/4 c Flour&lt;br /&gt;1/2 c Sugar 10 Cardamon;seeds crushed&lt;br /&gt;1 c Milk:whole 1/2 ts Salt&lt;br /&gt;1 Egg&lt;br /&gt;Method; Cream butter and sugar; add slightly beaten egg, then the milk and&lt;br /&gt;lastly the dry ingreidents, which have been sifted together. stir as little&lt;br /&gt;as possible. turn the dough out onto a floured board, shape into small buns&lt;br /&gt;and bake 10 minutes in hot oven (425) when done cut each roll in half and&lt;br /&gt;return to oven. bake in a slow oven(200) till light browned. these rusks&lt;br /&gt;are delicious served with hot fruit soup. This is a recipe from grandma&lt;br /&gt;cookbook published in&lt;br /&gt;1920&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: SWEDISH SCONES&lt;br /&gt;Categories: Breads, Ethnic&lt;br /&gt;Servings: 12&lt;br /&gt;-Diana Lewis-VGWN37A 4 c Flour&lt;br /&gt;1 pk Yeast 5 tb Butter&lt;br /&gt;1 c Milk 1 ts Salt&lt;br /&gt;Page 131&lt;br /&gt;BREAD500.TXT&lt;br /&gt;3 Eggs 1/2 c Sugar&lt;br /&gt;METHOD:Dissolve yeast in 1 tbl warm milk with 1 t of sugar. Scald milk, add&lt;br /&gt;butter, sugar and salt. When luke warm add to yeast. Add beaten eggs, then&lt;br /&gt;add 2 cups flour and beat thoroughly. add rest of flour gradually. Cover&lt;br /&gt;and place in ice box over night. Four hours before baking remove from&lt;br /&gt;fridge. Divide dough into 4 parts roll each 1/4 inch thick. Brush with&lt;br /&gt;melted butter. cut into segments like a pie, roll each strip up begining at&lt;br /&gt;wide end and roll to point. Place on greased baking sheet, cover and let&lt;br /&gt;rise 4 hours. Bake in moderate oven(350)for 20 minutes or till golden&lt;br /&gt;brown. this is from Grandma's cookbook published in 1920&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: CUBAN BREAD&lt;br /&gt;Categories: Breads, Ethnic&lt;br /&gt;Servings: 1&lt;br /&gt;--------------------------------ELAINE TAIT--------------------------------&lt;br /&gt;------------------------------PHILLY.INQUIRER------------------------------&lt;br /&gt;5 c To 6 cups bread flour aprox. 2 1/2 c Hot water,120 to 130 degs.&lt;br /&gt;2 pk Dry yeast Corn meal&lt;br /&gt;1 tb Salt Water&lt;br /&gt;2 tb Sugar&lt;br /&gt;Sprinkle the cornmeal on a non stick baking sheet. Place 4 cups of flour in&lt;br /&gt;large mixing bowl,add yeast,salt,and sugar.Stir until all are well&lt;br /&gt;blended.Pour in the hot water and beat 100 strong strokes or three minutes&lt;br /&gt;with mixer dough hook. Gradually work enough of the remaining flour,using&lt;br /&gt;fingers if necessary,1/2 cup at a time,that the dough takes shape an no&lt;br /&gt;longer sticky. Sprinkle work surface with some of the remaining flour.Place&lt;br /&gt;dough on work surface,working in flour as you knead. Keep a dusting of&lt;br /&gt;flour between dough and working surface.Knead for 8 minutes by hand or with&lt;br /&gt;dough hook of mixer until it feels alive under your hands. Place dough in a&lt;br /&gt;greased bowl.Cover with plastic wrap and put in a warm place,80 to 100&lt;br /&gt;degs,until double in bulk,about 15 minutes. Punch down dough,turn it out on&lt;br /&gt;work surface,cut into 2 pieces.Shape each piece into a round.Place on non&lt;br /&gt;stick baking sheet sprinkled with corn meal.With a sharpe knife or razor&lt;br /&gt;slash an x on each loaf:brush with water. Place baking sheets on middle&lt;br /&gt;shelf of cold oven.Place a large pan of hot water on shelf below.Heat oven&lt;br /&gt;to 400 deg.After 1/2 hour reduce oven to 375 deg.The bread will continue to&lt;br /&gt;rise while oven is heating.Bake for a total of 45 minutes.( Timing starts&lt;br /&gt;when you turn on the oven.) Loaves should sound hollow when baked.Cool&lt;br /&gt;before slicing.Bread will not keepbeyond a day or two,but freezes well and&lt;br /&gt;makes excellent toast when old......&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: PEPPERONI PIZZA BREAD&lt;br /&gt;Categories: Breads, Ethnic&lt;br /&gt;Servings: 2&lt;br /&gt;1 tb Oil 1 ts Dried oregano, crumbled&lt;br /&gt;2 lb Pkg frozen bread dough, thaw 1 ts Dehydrated onion flakes&lt;br /&gt;1/2 lb Pepperoni, sliced 1/2 c Parmesan, grated&lt;br /&gt;1 lb Mozzarella, grated Egg, beaten&lt;br /&gt;1 tb Garlic powder Sesame seeds&lt;br /&gt;1 ts Dried basil, crumbled&lt;br /&gt;Makes 2 loaves. Brush 2 11x17" cookie sheets with oil. Divide dough in&lt;br /&gt;half. Roll 1 dough piece out to edges of 1 cookie sheet. Place half of&lt;br /&gt;pepperoni slices in crosswise rows on dough, leaving 1/2" borders at ends.&lt;br /&gt;Sprinkle with 1/2 mozzarella, 1/2 garlic, 1/2 basil, 1/2 oregano, 1/2&lt;br /&gt;Page 132&lt;br /&gt;BREAD500.TXT&lt;br /&gt;onion. Top with 1/2 parmesan. Starting at short end, roll up jelly roll&lt;br /&gt;fashion and turn seam side down on cookie sheet. Brush with egg. Slice&lt;br /&gt;crosswise slits in top of dough. Sprinkle with sesame seeds. Repeat with&lt;br /&gt;remaining ingredients. Preheat oven 400 deg. Bake until golden, about 25&lt;br /&gt;mins. Slice loaves, serve hot. Can be prepared 1 week ahead. Wrap tightly&lt;br /&gt;and freeze. Thaw before baking. Source: Bon Appetit&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: BAGELS&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 12&lt;br /&gt;1 pk Active dry yeast 1 c Milk&lt;br /&gt;1/3 c Warm water 1 Egg; beaten with a little&lt;br /&gt;1 ts Salt - water for glaze&lt;br /&gt;4 c All-purpose flour Coarse salt, or poppy seeds&lt;br /&gt;2 tb Sugar&lt;br /&gt;Sprinkle the yeast over the warm water, stir, and let dissolve. Put the&lt;br /&gt;salt, flour, and 4 teaspoons of the sugar in the bowl of a food processor&lt;br /&gt;equipped with the dough blade. Pulse the mixture several times to mix it&lt;br /&gt;well. (This action aerates the ingredients. Combine the yeast mixture and&lt;br /&gt;milk in a measuring cup. With the motor running, pour the mixture through&lt;br /&gt;the feed tube. Knead until the mixture balls together and is no longer&lt;br /&gt;sticky, about 60 seconds. Lightly flour a large plastic bag, place the&lt;br /&gt;dough in it, squeeze out the air, and close the end of the bag with a twist&lt;br /&gt;tie. Let the dough rise until doubled, about 45 minutes. Punch it down. (At&lt;br /&gt;this point, the dough can be refrigerated for up to 4 days. Bring it to&lt;br /&gt;room temperature before proceeding.) Let the dough rest for 10 minutes.&lt;br /&gt;Pull off pieces of dough to form 12 2-inch balls. Poke a finger through the&lt;br /&gt;ball, making a hole the size of a golf ball. With your fingers, shape the&lt;br /&gt;bagel evenly. Put the bagels on a tray or cookie sheet, cover them with&lt;br /&gt;oiled plastic wrap, and let them rise until puffy, about 30 minutes.&lt;br /&gt;Preheat the oven to 400F. Bring 4 quarts of water to the boil in a wide&lt;br /&gt;pot. Add the remaining 2 tsp of sugar. Poach the bagels, 3 or 4 at a time,&lt;br /&gt;for 30 seconds. Turn them and poach for 30 seconds more. Remove them with a&lt;br /&gt;slotted spoon, let them drip briefly on a towel held under the spoon, and&lt;br /&gt;place them 1 inch apart on baking sheets. Brush each bagel with a little of&lt;br /&gt;the egg glaze. (At this point you may sprinkle on coarse salt, or poppy or&lt;br /&gt;sesame seeds). Bake until golden, about 15 minutes. Let cool on racks.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: GARLIC BUBBLE LOAF&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 6&lt;br /&gt;3 c Flour 2 tb Shortening&lt;br /&gt;1 pk Instant dry yeast 1 Egg&lt;br /&gt;1 tb Sugar 1/4 c Butter; melted&lt;br /&gt;1 ts Salt 1 ts Paprika&lt;br /&gt;1/2 c Milk 1/2 ts Garlic powder&lt;br /&gt;1/2 c Water 1 tb Sesame seed&lt;br /&gt;In lg. mixer bowl, combine 1 1/2 c. flour, yeast, sugar and salt; mix well.&lt;br /&gt;In saucepan heat milk, water and shortening until warm (shortening does not&lt;br /&gt;need to melt); add to flour mixture. Add egg. Blend at low speed until&lt;br /&gt;moistened; beat 3 minutes at med. speed. By hand, gradually stir in&lt;br /&gt;remaining flour to make a soft dough. Knead on floured surface 25-30&lt;br /&gt;strokes. Divide dough into 12 parts; shape into balls. Combine melted&lt;br /&gt;butter, paprika and garlic powder; mix well. Dip balls into butter mixture;&lt;br /&gt;place in greased 9x5" loaf pan, using 6 balls on each layer. Sprinkle with&lt;br /&gt;seame seed. Cover; let rise in warm place until light and doubled, about 45&lt;br /&gt;Page 133&lt;br /&gt;BREAD500.TXT&lt;br /&gt;minutes. Bake at 375 for 40-45 minutes, until golden brown. Remove from&lt;br /&gt;pan; serve warm. This is a one-rise, garlic bread in a pull-apart bubble&lt;br /&gt;loaf. Makes 1 loaf. From *Prodigy's Food and Wine Bulletin Board.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: LANGOS- HUNGARIAN FRIED BREAD&lt;br /&gt;Categories: Breads, Ethnic&lt;br /&gt;Servings: 4&lt;br /&gt;200 g Flour 1 tb Oil&lt;br /&gt;2 Cooked, baked potato,mashed 1 ts Sugar&lt;br /&gt;1/2 ts Salt 1 c Milk, lukewarm&lt;br /&gt;1 pk Active dry yeast 1 c Oil, to fry&lt;br /&gt;Let the yeast grow in 1/2 cup of lukewarm sweetned milk for 10 minutes. Add&lt;br /&gt;mixturte to the flour. Add one tablespoon of oil. Add the mashed potatoes.&lt;br /&gt;Add salt. Add as much warm milk as needed to make a soft bread dough. Work&lt;br /&gt;the dough well, for at least 15 minutes, until smooth. On a warm place let&lt;br /&gt;it rise for one hour(or until doubled in bulk) Make little balls from the&lt;br /&gt;dough and then flatten them in your hand by pulling it to the size of a&lt;br /&gt;large saucer. fry then in hot oil. Toppings: Sour cream, or grated cheese,&lt;br /&gt;or Feta cheese with fresh dill and sour cream. Or if you like sweet&lt;br /&gt;toppings, mashed strawberries with whipped cream, or vanilla custard, or&lt;br /&gt;apple sauce,etc. Posted on *Prodigy's Food and Wine Bulletin Board by Janos&lt;br /&gt;Korda (DNPM90C)&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: EPISCOPALIAN BANANA BREAD&lt;br /&gt;Categories: Breads, Fruits&lt;br /&gt;Servings: 1&lt;br /&gt;1 1/2 c Flour 1/4 c Brown sugar&lt;br /&gt;3 ts Baking powder 3/4 c Oatmeal&lt;br /&gt;1/3 c Oil 1/2 ts Baking soda&lt;br /&gt;2 ts Cinnamon 1/4 c Milk&lt;br /&gt;1/2 c Sugar OR 2 c Mashed bananas&lt;br /&gt;2 Eggs, well beaten&lt;br /&gt;Mix everything in one bowl and stir it up. In greased and floured bread&lt;br /&gt;pan, cook at 350 F for 50-60 minutes. This is really better if left to sit&lt;br /&gt;overnight before eating, it's almost too moist to eat right away. From&lt;br /&gt;*Prodigy's Food and Wine Bulletin Board,from Cheryl Lawson - SBKR68A&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: BAHAMA BREAD&lt;br /&gt;Categories: Breads, Fruits&lt;br /&gt;Servings: 8&lt;br /&gt;Tmbg12a 1/3 c MILK&lt;br /&gt;2 c FLOUR 1 ts LEMON JUICE OR&lt;br /&gt;1 ts BAKING SODA 1/2 ts VANILLA EXTRACT&lt;br /&gt;1/2 ts SALT 1/2 c CHOPPED NUTS; OPTIONAL.&lt;br /&gt;1/2 c BUTTER 2 Bananas; mashed&lt;br /&gt;1 c SUGAR Banana; could use four&lt;br /&gt;2 EGGS&lt;br /&gt;PREHEAT OVEN TO 350 COMBINE FLOUR, BAKING SODA, AND SALT IN A BOWL. CREAM&lt;br /&gt;THE BUTTER IN A MIXING BOWL. GRADUALLY ADD THE SUGAR AND MIX TO WELL&lt;br /&gt;BLENDED. ADD THE EGGS AND THE BANANA MIX UNTIL WELL BLENDED. COMBINE THE&lt;br /&gt;Page 134&lt;br /&gt;BREAD500.TXT&lt;br /&gt;MILK AND LEMON JUICE IN A LARGE BOWL. ALTERNATELY MIX THE FLOUR MIXTURE&lt;br /&gt;INTO THE BANANA MIXTURE. ADD A LITTLE AT A TIME, BEGINNING AND ENDING WITH&lt;br /&gt;THE DRY INGREDIENTS. BLEND WELL AFTER EACH ADDITION. ADD NUTS. TURN THE&lt;br /&gt;BATTER INTO A HEAVILY BUTTERED 9 X 5 X 3 INCH LOAF PAN. BAKE FOR ONE HOUR&lt;br /&gt;OR UNTIL BREAD IS GOLDEN AND SPRINGS BACK WHEN TOUCHED. COOL IN PAN FOR TEN&lt;br /&gt;MINUTES. TAKE BREAD OUT OF PAN AND COOL COMPLETELY. Reformatted by Elaine&lt;br /&gt;Radis. From *Prodigy's Food and Wine Bulletin Board.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: BOSTON BAKED BROWN BREAD&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 8&lt;br /&gt;2 c Buttermilk* 1 c Whole wheat flour&lt;br /&gt;1 c All-purpose flour 2 ts Baking soda&lt;br /&gt;1 c Cornmeal 1 c Raisins&lt;br /&gt;3/4 c Molasses&lt;br /&gt;* (or 2 C milk and 1 T lemon juice) Beat all ingredients in large mixing&lt;br /&gt;bowl for 2 minutes on medium speed. Pour into greased angel food pan. (I&lt;br /&gt;use a Bundt pan.) Bake in 325 F oven for 1 hour. ENJOY!! FROM: BETSY JONES&lt;br /&gt;(BXNJ15B) Reformatted by Elaine Radis&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: WARM SPRINGS FRIED BREAD&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 6&lt;br /&gt;3 c Sifted all-purpose flour 1 ts Salt&lt;br /&gt;1 tb Butter 2 tb Melted butter&lt;br /&gt;2 ts Baking powder 1 ts Sugar&lt;br /&gt;3/4 c (to 1c) Warm milk Fat for deep frying&lt;br /&gt;Combine dry ingredients; cut in butter. Add enough warm milk to make a soft&lt;br /&gt;dough, easy to handle. Knead on floured board until dough is very smooth&lt;br /&gt;and soft but elastic. Do not use a lot of extra flour. Divide dough into&lt;br /&gt;6-8 balls and brush the tops with melted butter. Cover and let stand 30-45&lt;br /&gt;minutes. Pat out each ball into a round, 5 or 6 inches in diameter and 1/4&lt;br /&gt;inch thick. Fry in deep fat (preheated to 365 degrees). Dough should rise&lt;br /&gt;immediately to surface. Cook until brown on one side, turn, and brown on&lt;br /&gt;other side being careful to not pierce crust. Drain on absorbent paper and&lt;br /&gt;serve hot. Mrs. Bernard Mahon&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: WHOLE WHEAT BATTER BREAD&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 1&lt;br /&gt;8 c Whole wheat flour 3 tb Soya flour&lt;br /&gt;4 tb Honey-molasses 3 c Corn oil&lt;br /&gt;3 tb Wheat germ 3 pk Yeast&lt;br /&gt;3 1/2 c Very warm water 2 tb Salt&lt;br /&gt;This recipe is for 2 loaves of bread. If one loaf is desired, use 2&lt;br /&gt;packages yeast instead of 3 and cut all other ingredients in half. Wheat&lt;br /&gt;germ and soya flour may be omitted. Put flour in oven to warm, at lowest&lt;br /&gt;heat. In a VERY large bowl, dissolve yeast in 3/4 cup of very warm water.&lt;br /&gt;Add honey to yeast. Coat loaf pans well with margarine and flour. Add oil,&lt;br /&gt;2-1/2 cups warm water, and 2T salt yeast. Add about 4c flour mixture and&lt;br /&gt;Page 135&lt;br /&gt;BREAD500.TXT&lt;br /&gt;beat at medium speed for 2 minutes. Gradually add more flour, beating well.&lt;br /&gt;Dough should be sticky - if runny, add more flour. Put in pans, smoothing&lt;br /&gt;top and making sure dough is pushed into corners. Cover with hot, wet towel&lt;br /&gt;and let rise in warm place. Check bread in about 20 minutes and keep&lt;br /&gt;checking to be sure dough doesn't rise over lip of pan. When dough has&lt;br /&gt;risen ALMOST to lip of pan, bake at 450 degrees for about 40 mins. Remove&lt;br /&gt;from pan immediately and cool on rack. Mrs. William W. LaViolette&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: CORN LIGHTBREAD&lt;br /&gt;Categories: Breads, Vegetables&lt;br /&gt;Servings: 1&lt;br /&gt;2 c Cornmeal 1 ts Salt&lt;br /&gt;1 c All purpose flour 2 c Buttermilk or sour milk&lt;br /&gt;1/2 c Sugar 3 tb Oil or bacon drippings&lt;br /&gt;1 ts Baking soda&lt;br /&gt;Combine dry ingredients; blend in milk and oil. Spoon into lightly greased&lt;br /&gt;9" X 5" loaf pan. Let stand 10 minutes. Bake at 375 degrees for 35-40 mins;&lt;br /&gt;let cool 5 mins before removing from pan. Mrs. William LaViolette&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: CRANBERRY NUT BREAD&lt;br /&gt;Categories: Breads, Quickbreads, Holidays, Fruits&lt;br /&gt;Servings: 1&lt;br /&gt;-PATRICIA AUCH (XRTH38B) 1 ts Salt&lt;br /&gt;2 c Flour; sifted 1/2 ts Baking powder&lt;br /&gt;3/4 c Orange juice 1/4 c Walnuts; chopped&lt;br /&gt;1 c Sugar 1/4 c Shortening&lt;br /&gt;1 tb Orange rind; grated 1 tb Flour&lt;br /&gt;5 1/2 ts Baking powder 1 Egg; beaten&lt;br /&gt;1 c Cranberries; chopped&lt;br /&gt;Sift together 2C. flour; sugar, baking powder, salt and baking soda in a&lt;br /&gt;bowl. Cut in shortening until mixtuore resembles coarse meal. Combine egg,&lt;br /&gt;o.j. and orange rind in small bowl. Add to fry ingredients all at once;&lt;br /&gt;stir just till moistened.&lt;br /&gt;Combine cranberries, walnuts, and 1 tblsp. flour; stir into batter. Pout&lt;br /&gt;inyo greased and waxed-paper-lined 9x5x3" loaf pan.&lt;br /&gt;Bake in 350F oven 1 hour or until bread tests done. Cool in pan on rack 10&lt;br /&gt;minutes. Remove from pan; cool on rack.. Makes 1 loaf.&lt;br /&gt;Formatted by Elaine Radis&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Sweet Bread, Portuguese FBFJ97A&lt;br /&gt;Categories: Breads, Hawaii&lt;br /&gt;Servings: 2&lt;br /&gt;1/4 c Water; warm 1/2 c Margerine&lt;br /&gt;1 c Milk; scalded and cooled 5 c Flour&lt;br /&gt;3/4 c Sugar 1 Eggs&lt;br /&gt;1 ts Salt 2 pk Yeast&lt;br /&gt;3 Eggs 1 ts Sugar&lt;br /&gt;Page 136&lt;br /&gt;BREAD500.TXT&lt;br /&gt;* DISSOLVE YEAST IN WARM WATER IN A LARGE BOWL. STIR IN MILK, 3/4 CUP&lt;br /&gt;SUGAR, SALT, 3 EGGS, MARGERINE, AND 3 CUPS FLOUR. BEAT UNTIL SMOOTH. STIR&lt;br /&gt;IN REMAINING FLOUR (MAY NEED UP TO A CUP MORE THAN CALLED FOR) UNTIL YOU&lt;br /&gt;HAVE A EASILY MANAGABLE DOUGH. * TURN OUT DOUGH ON FLOURED SURFACE; KNEAD 5&lt;br /&gt;MINUTES. PLACE IN GREASED BOWL; TURN GREASED SIDE UP; COVER AND LET RISE 1&lt;br /&gt;1/2 TO 2 HOURS. * PUNCH DOWN DOUGH AND DIVIDE IN TWO. SHAPE EACH INTO A&lt;br /&gt;ROUND, SLIGHTLY FLAT LOAD.&lt;br /&gt;PLACE EACH LOAF IN ROUND LAYER PAN (9X10 1/2 INCHES) THAT HAS BEEN&lt;br /&gt;GREASED. COVER AND LET RISE UNTIL DOUBLE (ABOUT 1 HOUR). HEAT OVEN TO 350&lt;br /&gt;DEGREES.&lt;br /&gt;BEAT 1 EGG SLIGHTLY AND BRUSH OVER LOAVES. SPRINKLE WITH 1 TSP. SUGAR.&lt;br /&gt;BAKE UNTIL LOAVES ARE GOLDEN BROWN (35-45 MINUTES). MAKES 2 LOAVES.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Coco-Carmel Toast&lt;br /&gt;Categories: Breakfast, Breads, Kids&lt;br /&gt;Servings: 4&lt;br /&gt;-CYGNUS, HCPM52C &amp;amp; C.MINEAH 1 tb Soft butter or margarine&lt;br /&gt;2 tb Brown sugar 4 sl White, whole wheat, or&lt;br /&gt;2 tb Flaked coconut -raisin bread&lt;br /&gt;1. Heat oven to 325 degrees.&lt;br /&gt;2. Mix brown sugar, flaked coconut, and soft butter in bowl.&lt;br /&gt;3. Toast slices of bread. Spread with the brown sugar mixture. Place on&lt;br /&gt;ungreased cookie sheet.&lt;br /&gt;4. Bake in 325 degree oven for 10 minutes.&lt;br /&gt;Source: The Betty Crocker Cookbook for Boys and Girls&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Log Cabin Toast&lt;br /&gt;Categories: Breakfast, Breads, Kids&lt;br /&gt;Servings: 1&lt;br /&gt;-CYGNUS, HCPM52C &amp;amp; C.MINEAH 2 sl White or whole wheat bread&lt;br /&gt;1/4 c Sugar Soft butter or margarine&lt;br /&gt;2 ts Cinnamon&lt;br /&gt;1. Mix sugar and cinnamon in custard cup&lt;br /&gt;2. Toast slices of bread. Spread with soft butter. Sprinkle with&lt;br /&gt;sugar-cinnamon mixture.&lt;br /&gt;3. Cut each slice of toast into 4 strips. Put them together on plate like&lt;br /&gt;stacked logs to make the walls of a log cabin. Start from the top and eat&lt;br /&gt;all the logs.&lt;br /&gt;Source: Betty Crocer cookbook for Boys and Girls&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: BEATEN BISCUITS&lt;br /&gt;Categories: Colonial, Breads, Biscuits&lt;br /&gt;Servings: 24&lt;br /&gt;----------------------------OLD FARMER'S ALMANAC----------------------------&lt;br /&gt;--------------------------COLONIAL COOKBOOK-YANKEE--------------------------&lt;br /&gt;2 c Flour 1/3 c Shortening&lt;br /&gt;1 ts Salt Milk&lt;br /&gt;Page 137&lt;br /&gt;BREAD500.TXT&lt;br /&gt;Sift flour with salt and cut shrotening in thoroughly. Add enough milk&lt;br /&gt;to make stiff dough. Work dough for 20 minutes on floured board by beating&lt;br /&gt;dough with mallet or rolling pin, folding it, then beating and folding agin&lt;br /&gt;over and over until the dough is blistered and pops. roll of 1/3 inch thick&lt;br /&gt;and cut with 2-inch round cutter. prick with fork. Bake on ungreased cooke&lt;br /&gt;sheet for about 15 minutes at 400 F. Makes approximately 2 dozen.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Apple-Nut Bread&lt;br /&gt;Categories: Apples, Breads&lt;br /&gt;Servings: 20&lt;br /&gt;----------------------------LORELI AGUDA WSKD49A----------------------------&lt;br /&gt;2 c Sugar 1 c Salad oil&lt;br /&gt;4 Eggs, beaten 1/4 c Commercial sour cream&lt;br /&gt;4 c All purpose flour 2 c Apples, peeled and chopped&lt;br /&gt;2 ts Baking soda 1 c Pecans, chopped&lt;br /&gt;1 ts Salt 1 ts Vanilla&lt;br /&gt;Gradually add sugar to eggs; beat until light and fluffy. Combine dry&lt;br /&gt;ingredients; add to sugar mixture alternately with oil and sour cream,&lt;br /&gt;beating well after each addition. Stir in apples, pecans and vanilla. Spoon&lt;br /&gt;batter into 2 greased and floured 9x5x3 inch loaf pans. Bake at 350~ for 1&lt;br /&gt;hour or until toothpick inserted in center comes out clean. Let cool in&lt;br /&gt;pans 5 minutes; turn out on wire racks to finish cooling.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Fresh Apple Bread&lt;br /&gt;Categories: Apples, Breads&lt;br /&gt;Servings: 10&lt;br /&gt;----------------------------LORELI AGUDA WSKD49A----------------------------&lt;br /&gt;1 c Sugar 1 ts Baking soda&lt;br /&gt;1/2 c Shortening 1 c Broken pecan pieces&lt;br /&gt;2 Eggs, beaten 1 1/2 tb Buttermilk&lt;br /&gt;1 c Tart apples,ground or grated 1/2 ts Vanilla&lt;br /&gt;2 c All purpose flour, sifted 3 tb Sugar&lt;br /&gt;1/2 ts Salt 1 ts Cinnamon&lt;br /&gt;Cream sugar and shortening; add eggs and apples. Sift dry ingredients&lt;br /&gt;together. Mix with sugar mixture; add pecans. Stir in buttermilk and&lt;br /&gt;vanilla. Pour into greased 10x6x3 inch loaf pan. Mix sugar and cinnamon;&lt;br /&gt;sprinkle over top. Bake for 1 hour at 350~.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Apple Butterscotch Muffins&lt;br /&gt;Categories: Apples, Breads, Muffins&lt;br /&gt;Servings: 18&lt;br /&gt;----------------------------LORELI AGUDA WSKD49A----------------------------&lt;br /&gt;3 c Self rising flour 1/3 c Salad oil&lt;br /&gt;1/4 c Sugar 6 oz Butterscotch chips&lt;br /&gt;2 Eggs, beaten 1 c Apples, peeled and diced&lt;br /&gt;1 1/2 c Milk&lt;br /&gt;Combine flour and sugar. Combine remaining ingredients; add all at once to&lt;br /&gt;flour mixture, stirring only until flour is moistened. Fill greased muffin&lt;br /&gt;cups 2/3 full. Bake at 425~ for 20 to 25 minutes, or until golden brown.&lt;br /&gt;Page 138&lt;br /&gt;BREAD500.TXT&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Apple Pan Bread&lt;br /&gt;Categories: Apples, Breads, Bars&lt;br /&gt;Servings: 9&lt;br /&gt;----------------------------LORELI AGUDA WSKD49A----------------------------&lt;br /&gt;1 c All purpose flour, sifted 1 Egg&lt;br /&gt;2 1/2 ts Baking powder 1/4 c Soft vegetable shortening&lt;br /&gt;1/2 ts Salt 1/2 c Sugar&lt;br /&gt;1/4 c Sugar 1/2 ts Cinnamon&lt;br /&gt;2 c Raisin bran flakes 2 c Cooking apples, pared and&lt;br /&gt;2/3 c Milk -thinly sliced&lt;br /&gt;Sift together flour, baking powder, salt and 1/4 cup sugar. Set aside.&lt;br /&gt;Combine bran flakes and milk, add egg and shortening; beat well. Add sifted&lt;br /&gt;dry ingredients; stir only until blended, but do not beat. Spread in a&lt;br /&gt;greased 8x8x2 inch pan. Mix together 1/2 cup sugar and 1/2 ts cinnamon. Dip&lt;br /&gt;apple slices in mixture; arrange on top of batter. Sprinkle any remaining&lt;br /&gt;sugar mixture over apple slices. Bake at 400~ about 30 minutes. Cut in&lt;br /&gt;squares and serve warm.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Apple-Cheese Bread&lt;br /&gt;Categories: Apples, Breads, Cheese&lt;br /&gt;Servings: 10&lt;br /&gt;----------------------------LORELI AGUDA WSKD49A----------------------------&lt;br /&gt;1/2 c Shortening 1/2 ts Salt&lt;br /&gt;1/2 c Sugar 2 tb Milk&lt;br /&gt;2 Eggs 3/4 c Rolled oats, uncooked&lt;br /&gt;1 1/2 c All purpose flour, sifted 1 c Raw apples, finely chopped&lt;br /&gt;1 ts Baking powder 2/3 c Cheese, coarsely grated&lt;br /&gt;1 ts Baking soda 1/2 c Nut meats, chopped&lt;br /&gt;Beat shortening until creamy; gradually add sugar. Add eggs; beat well.&lt;br /&gt;Sift together flour, baking powder, soda and salt. Add to egg mixture with&lt;br /&gt;milk and stir only until blended. Add oats, apples, cheese and nut meats,&lt;br /&gt;all at once. Stir lightly. Batter will be very stiff. Place in greased&lt;br /&gt;pound loaf pan. Bake at 350~ about 50 minutes.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Apple-Dapple Loaf&lt;br /&gt;Categories: Apples, Breads&lt;br /&gt;Servings: 10&lt;br /&gt;----------------------------LORELI AGUDA WSKD49A----------------------------&lt;br /&gt;1/4 c Shortening 1 ts Soda&lt;br /&gt;2/3 c Sugar 1 ts Salt&lt;br /&gt;2 Eggs 2 c Raw apples, grated&lt;br /&gt;2 c All purpose flour 1/2 c Nuts, chopped&lt;br /&gt;1 ts Baking powder&lt;br /&gt;Beat shortening, sugar and eggs together until light and fluffy. Sift dry&lt;br /&gt;ingredients together; add alternately with grated apples. Add nuts. The&lt;br /&gt;batter will be stiff. Turn into greased and floured loaf pan. Bake at 350~&lt;br /&gt;for about 1 hour.&lt;br /&gt;-----&lt;br /&gt;Page 139&lt;br /&gt;BREAD500.TXT&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Autumn Apple Bread&lt;br /&gt;Categories: Apples, Breads&lt;br /&gt;Servings: 10&lt;br /&gt;----------------------------LORELI AGUDA WSKD49A----------------------------&lt;br /&gt;1/4 c Shortening 1 ts Salt&lt;br /&gt;2/3 c Sugar 2 c Apples, coarsely grated,&lt;br /&gt;2 Eggs, beaten -peeled raw&lt;br /&gt;2 c All purpose flour, sifted 1 tb Grated lemon peel&lt;br /&gt;1 ts Baking powder 2/3 c Nuts, chopped&lt;br /&gt;Cream shortening and sugar until light and fluffy; beat in eggs. Sift next&lt;br /&gt;4 ingredients. Add alternately with apples to egg mixture. Stir in lemon&lt;br /&gt;rind and nuts. Bake in floured, greased 9x5x3 inch loaf pan in preheated&lt;br /&gt;350~ oven for approximately 40 to 50 minutes. Cool before slicing.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: Mini Corn Muffins with Smoked Turkey&lt;br /&gt;Categories: Appetizers, Martha s, Entertain, Tvg, Breads&lt;br /&gt;Servings: 36&lt;br /&gt;-Martha Stewart Hors d' 3/4 c Butter, melted, cooled&lt;br /&gt;1 1/2 c Yellow cornmeal 2 Eggs, slightly beaten&lt;br /&gt;1 c Flour, sifted all-purpose 1/2 lb Smoked turkey breast,&lt;br /&gt;1/3 c Sugar -thinly sliced&lt;br /&gt;1 tb Baking powder 1/2 c Cranberry relish&lt;br /&gt;1 ts Salt -or honey mustard&lt;br /&gt;1 1/2 c Milk&lt;br /&gt;Preheat oven to 400 degrees. Butter mini-muffin tins. Combine cornmeal,&lt;br /&gt;flour, sugar, baking powder and salt in large bowl. Mix milk, butter and&lt;br /&gt;eggs together in medium bowl. Stir milk mixture into cornmeal mixture until&lt;br /&gt;just moistened. Spoon batter into mini muffin tins. Bake until golden,&lt;br /&gt;14-16 minutes. Let cool on wire rack for five minutes. Remove from pans and&lt;br /&gt;let cool completely. To serve, put a small amoung of smoked turkey on a&lt;br /&gt;sliced muffin that's been spread with cranberry relish or honey mustard.&lt;br /&gt;Formatted by Theresa Grant, HWWK11B, From Martha Stewart Entertaining.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: CHOCOLATE MINT BREAD&lt;br /&gt;Categories: Breadmaker, Breads, Chocolate&lt;br /&gt;Servings: 15&lt;br /&gt;1 pk Yeast 1 1/2 ts Salt&lt;br /&gt;2 1/2 c Better for Bread flour 1 tb Vegetable oil&lt;br /&gt;1/2 c Wheat flour 2 tb White Creme de Menthe&lt;br /&gt;1 tb Gluten 1 c Very warm water;+ 1 tb.&lt;br /&gt;1/4 c Instant nonfat dry milk 1 c Mint-chocolate morsels&lt;br /&gt;3 tb Sugar&lt;br /&gt;Add all ingredients (EXCEPT CHOCOLATE MORSELS) into the pan in the order&lt;br /&gt;listed. Select white bread and push "Start." Add the chocolate at the&lt;br /&gt;"beep," 88 minutesinto the cycle. (33 minutes with Dak Turbo II) For a&lt;br /&gt;funtastic dessert or sweet treat,spread quarter-round slices with cream&lt;br /&gt;cheese blended with the syrup from green maraschino cherries plus a few&lt;br /&gt;drops of mint extract, then top with a halved cherry. Shared by Barb Day&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Page 140&lt;br /&gt;BREAD500.TXT&lt;br /&gt;Title: BEER BREAD&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 8&lt;br /&gt;3 c Flour, unsifted 1 tb Honey&lt;br /&gt;3 3/4 ts Baking powder 12 oz Beer&lt;br /&gt;2 1/4 ts Salt&lt;br /&gt;Grease 9x5x3" loaf pan. Combine flour, beer, and honey in large bowl, stir&lt;br /&gt;together until well mixed.&lt;br /&gt;Spread batter in prepared pan. Bake at 350f for 45 min or until browned&lt;br /&gt;and a wooden pick comes out clean. Turn out on rack. Cool before slicing.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: APPLESAUCE TEA BREAD&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 20&lt;br /&gt;2 1/2 c White flour 1 tb Cinnamon&lt;br /&gt;2 ts Baking powder 8 oz Applesauce&lt;br /&gt;1/2 ts Salt 1 Egg&lt;br /&gt;1/2 c Sugar 1 c Skim milk&lt;br /&gt;Mix the dry ingredients together and add the applesauce, then the egg and&lt;br /&gt;milk. Pour into nonstick loaf pan and bake at 350F for 50 min. Remove and&lt;br /&gt;cool.&lt;br /&gt;Cal: 77 (slice); Fat: 1/10g.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: BATTER ROLLS&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 18&lt;br /&gt;1 ts Granulated sugar 1/4 c Shortening&lt;br /&gt;1/2 c Warm water 2 ts Salt&lt;br /&gt;1 pk Dry yeast 2 Egg&lt;br /&gt;1 1/2 c Milk 3 3/4 c Flour&lt;br /&gt;1/4 c Granulated sugar&lt;br /&gt;Disolve 1 tsp sugar in warm water in lrge bowl.&lt;br /&gt;Sprinkle in yeast. let stand 10 minutes, then stir well. Combine milk, 1/4&lt;br /&gt;cup sugar, shortening and salt in saucepan. Heat until lukewarm and&lt;br /&gt;shortening is melted. Stir well. Add to yeast mixture. Add 2 3/4 cups flour&lt;br /&gt;and beat vigorously with wooden spoon or electric mixer until smooth.&lt;br /&gt;Gradually stir in remaining 1 c flour. Batter will be soft. Cover with tea&lt;br /&gt;towel. Let rise in warm place until doubled about 1 hour. Stir down dough&lt;br /&gt;and let stand 10 minutes.&lt;br /&gt;Fill greased muffin cups 1/2 full. Let rise until doubled 45 minutes.&lt;br /&gt;Bake at 375 degrees for 20-25 minutes or until golden. Turn out of pans&lt;br /&gt;immediately. Serve warm and cool. Makes about 18 rolls.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: BROWN SEED BREAD&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 1&lt;br /&gt;2 c Flour, all purpose 1 tb Baking powder&lt;br /&gt;1 c Whole wheat flour 1 1/2 ts Baking soda&lt;br /&gt;Page 141&lt;br /&gt;BREAD500.TXT&lt;br /&gt;1 c Natural bran 1 ts Salt&lt;br /&gt;1 c Quick cooking rolled oats 1/4 c Liquid honey&lt;br /&gt;2 tb Sesame seeds 2 c Plain yogurt&lt;br /&gt;2 tb Poppy seeds&lt;br /&gt;In large bowl, combine all-purpose and whole wheat flours, natural bran,&lt;br /&gt;rolled oats, sesame and poppy seeds, baking powder, baking soda and salt;&lt;br /&gt;stir in honey. Add enough of the yogurt to make sticky dough. Knead lightly&lt;br /&gt;in bowl until dough is well blended. Fit dough into one greased 9x5 in.&lt;br /&gt;(2L) loaf pan. Bake in 375F oven for 40 min., or until tester comes out&lt;br /&gt;clean.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: CHEDDER CHEESE CASSEROLE BREAD&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 2&lt;br /&gt;1 ts Sugar 1 Egg beaten&lt;br /&gt;1 c Warm water 4 c Flour&lt;br /&gt;1 pk Dry yeast 2 c Shredded sharp chedder&lt;br /&gt;1 c Warm milk 1 tb Salt&lt;br /&gt;2 tb Butter&lt;br /&gt;Dissolve sugar in warm water in large mixer bowl.&lt;br /&gt;Sprinkle in yeast. Let stand 10 minutes, then stir well. Stir in warm&lt;br /&gt;milk, butter and beaten egg.&lt;br /&gt;Combine 2 cups flour, cheese and salt. Stir well to blend. Add flour&lt;br /&gt;cheese mixture and beat with electric mixer on medium speed for 5 minutes.&lt;br /&gt;Add remaining flour, beating well with wooden spoon.&lt;br /&gt;Cover and let rise in warm place until doubled (about 45 minutes). Stir&lt;br /&gt;down and turn into two well greased 1 quart casseroles. Let rise until&lt;br /&gt;doubled (about 30 minutes). Bake at 375 degrees for 30-40 minutes.&lt;br /&gt;Remove from casseroles immediately and cool on wire racks. Makes 2 round&lt;br /&gt;loaves.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: MOLASSES BROWN BREAD&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 4&lt;br /&gt;2 1/2 c Whole-wheat flour 1 c Raisins; mixed dark &amp;amp; light&lt;br /&gt;1 1/2 c Wheat germ 2 ts Baking soda&lt;br /&gt;1/3 c Brown sugar 1 7/8 c Buttermilk&lt;br /&gt;1/2 ts Salt 1/3 c Molasses&lt;br /&gt;Preheat oven to 325 degrees F. Grease a 9 X 5 X 3-inch pan. Combine flour,&lt;br /&gt;wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix well. In a&lt;br /&gt;second mixing bowl, mix baking soda, buttermilk and molasses, using a&lt;br /&gt;wooden spoon. This misture will start to bubble. Immediately mix it into&lt;br /&gt;the dry ingredients. Spoon the batter into the greased pan.&lt;br /&gt;Bake at once. The bread is done when a toothpick comes out clean, about 1&lt;br /&gt;hour. Turn out of the pan and cool on a wire rack. Makes 1 loaf.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: MINIATURE FRENCH BREAKFAST PUFFS&lt;br /&gt;Categories: Breads, Rolls&lt;br /&gt;Servings: 42&lt;br /&gt;1/3 c Soft shortening/butter mix 1/3 c Butter, melted&lt;br /&gt;Page 142&lt;br /&gt;BREAD500.TXT&lt;br /&gt;1/2 c Sugar 1 1/2 ts Baking powder&lt;br /&gt;1/4 ts Nutmeg 1/2 c Sugar&lt;br /&gt;1 Egg 1/2 ts Salt&lt;br /&gt;1/2 c Milk 1 ts Cinnamon&lt;br /&gt;1 1/2 c Sifted flour&lt;br /&gt;Heat oven to 350 degrees. Grease bottoms of 48 small muffin cups. Mix&lt;br /&gt;shortening, 1/2 c sugar, and egg thoroughly. Sift together flour, baking&lt;br /&gt;powder, salt and nutmeg. Stir flour mixture and milk alternately into&lt;br /&gt;sugar/shortening mixture. Fill greased muffin cups 2/3 full. Bake 15&lt;br /&gt;minutes or until golden brown. Dip immediately in melted butter, then in&lt;br /&gt;mixture of cinnamon/sugar. Serve hot. Makes 3-1/2 to 4 dozen. Mrs. James&lt;br /&gt;Hopkins&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: FUNNEL CAKE&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 8&lt;br /&gt;-JAN CARGILL-VHPK03A 1/2 ts Salt&lt;br /&gt;2 c Flour 2 Eggs&lt;br /&gt;1 ts Baking powder 1 1/2 c Milk.&lt;br /&gt;-------------------------------------D-------------------------------------&lt;br /&gt;Mix the ingredients together: Heat cooking oil in a deep fryer or skillet&lt;br /&gt;until very hot. Put batter into a funnel (be sure to cover the spout with&lt;br /&gt;one finger), then, holding the funnel over the hot oil ( use extreme&lt;br /&gt;caution when cooking with hot oil), release some of the batter in circular&lt;br /&gt;motions to form one funnel cake. The funnel cake will rise quickly and&lt;br /&gt;expand, so be careful about how much batter you use for the first one until&lt;br /&gt;you get the "feel" for cooking it. Cook to a light golden brown on both&lt;br /&gt;sides, then remove from the oil and place on paper towels to drain..&lt;br /&gt;Sprinkle with powdered sugar and serve while still warm! Mmmm, mmm, good"&lt;br /&gt;** This was in the "Heloise" column last May.. Hope it is what you are&lt;br /&gt;looking for: **This is word for word from her column: Enjoy Jan / Maine&lt;br /&gt;08/18 09:54 am&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: PARMESAN CROUTONS&lt;br /&gt;Categories: Cheese/eggs, Breads&lt;br /&gt;Servings: 2&lt;br /&gt;1 Slice Whole Wheat Bread 1 tb Grated Parmesan Cheese&lt;br /&gt;1 tb Butter Or Margarine&lt;br /&gt;Trim crust from bread. Cut bread slice into quarters, making squares.&lt;br /&gt;Diagonally cut each square in to halves, making triangles. Arrange bread&lt;br /&gt;triangles in a shallow baking dish or pie plate. Micro-cook, uncovered, on&lt;br /&gt;100% power for 1 to 1 1/2 minutes or till the bread is dry. Remove the&lt;br /&gt;bread from the microwave oven. In a custard cup micro-cook butter or&lt;br /&gt;margarine, uncovered, on 100% power for 40 to 50 seconds or till melted.&lt;br /&gt;Drizzle over bread triangles.&lt;br /&gt;Sprinkle with grated parmesan cheese.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: BERMUDA BANANA BREAD&lt;br /&gt;Categories: Breads, Fruits&lt;br /&gt;Servings: 6&lt;br /&gt;Page 143&lt;br /&gt;BREAD500.TXT&lt;br /&gt;1/2 c Butter or margarine 2 c Flour&lt;br /&gt;1 c Brown sugar 1 ts Baking soda&lt;br /&gt;2 x Eggs 1 ts Salt&lt;br /&gt;1 c Mashed bananas 1/2 c Chopped walnuts&lt;br /&gt;1 ts Vanilla&lt;br /&gt;Cream butter and sugar. Gradually add eggs, then bananas and vanilla. Fold&lt;br /&gt;in dry ingredients that have been sifted together. Add nuts. Bake in&lt;br /&gt;buttered loaf pan, at 350 degrees, for 1 1/4 hours or until loaf tests&lt;br /&gt;done. Cool in pan for 10 minutes and then turn out to cool completely.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: WW CINNAMON ROLLS&lt;br /&gt;Categories: Ww, Low-cal, Breads&lt;br /&gt;Servings: 10&lt;br /&gt;10 oz Buttermilk Biscuits, Refrig. 1/2 c Raisins; dark&lt;br /&gt;^^(10 biscuits in "tube") 2 tb Raisins; dark&lt;br /&gt;5 ts Margarine; melted 5 ts Powdered sugar; sifted&lt;br /&gt;5 ts Brown sugar; packed, divided 2 ts Water&lt;br /&gt;1 ts Cinnamon&lt;br /&gt;Preheat oven to 400 F. Spray 8x8x2 inch baking pan; set aside. Separate&lt;br /&gt;biscuits; using fingers, flatten each into 3" circle. Brush each circle&lt;br /&gt;with an equal amount of the margarine, sprinkle each with 1/4 t brown sugar&lt;br /&gt;and an equal amount of cinnamon, then top each with 1T raisins. Roll each&lt;br /&gt;circle jelly-roll fashion and arrange in two rows, seam side down, in&lt;br /&gt;sprayed pan. Bake until rolls are puffed and golden brown, 8-12 minutes.&lt;br /&gt;Transfer pan to wire rack and lets rolls cool in pan. In small bowl or cup&lt;br /&gt;combine remaining 2 1/2 t brown sugar and the powdered sugar, add water, 1&lt;br /&gt;t at a time, stirring constantly until mixture is smooth and syrupy. Remove&lt;br /&gt;rolls to serving platter, brush each with an equal amount of sugar mixture.&lt;br /&gt;Makes 10 servings of 1 roll each. Each serving provides: 1 BREAD, 1/2 FAT,&lt;br /&gt;1/2 FRUIT and 20 OPTIONAL CALORIES. Per serving: 143 calories, 5 g fat.&lt;br /&gt;Source: WW Favorite Recipes (1986). Hard to eat just one!!&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: TSOUREKI&lt;br /&gt;Categories: Breads, Ethnic&lt;br /&gt;Servings: 1&lt;br /&gt;-Diana Lewis-VGWN37A&lt;br /&gt;-----------------------------GREEK EASTER BREAD-----------------------------&lt;br /&gt;1/2 ts Salt 1 Egg yolk;with 1 T water&lt;br /&gt;2 Eggs 1/4 c Sugar&lt;br /&gt;1 ts Vanilla 1/4 c Butter&lt;br /&gt;1 pk Yeast;dry active 1/2 c Milk&lt;br /&gt;1 1/2 ts Lemon peel;grated 3 c Flour;all purpose&lt;br /&gt;5 Eggs;hard boiled colored at&lt;br /&gt;In pan add salt,sugar, butter,and milk warm to 125 in a lg bowl combine 1 c&lt;br /&gt;flour with yeast add warm milk mixture, eggs,vanilla, and lemon peel. Beat&lt;br /&gt;low speed for 5 minutes then with a spoon beat in the rest of the flour to&lt;br /&gt;make stiff dough knead for 20 minutes let rise 45 minutes punch down and&lt;br /&gt;divide into 3 equal parts roll into ropes place in greased baking sheet. Th&lt;br /&gt;braid at evenly spaced intervals press colored eggs into dough cover let ri&lt;br /&gt;30 minutes press eggs in again if necessary. Brush egg yolk mixture over&lt;br /&gt;braid do not touch eggs with yolk bake 350 for 25to35 minutes till golden&lt;br /&gt;brown cool on rack. dough can be made in BM. Greek Easter bread wraps&lt;br /&gt;around colorful hard cooked eggs. The greeks favor bright red eggs- but&lt;br /&gt;Page 144&lt;br /&gt;BREAD500.TXT&lt;br /&gt;because the dye seeps into the dough, you may prefer pastel shades that&lt;br /&gt;tinge it less.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: JO GOLDENBERG'S BAGELS&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 12&lt;br /&gt;3/4 pt Warm water 1 tb Sugar&lt;br /&gt;2 Envelopes dry yeast 1 Egg white; beaten&lt;br /&gt;1 1/2 oz Sugar Salt; -=OR=-&lt;br /&gt;1/2 oz Salt -Sesame, Poppy -=OR=-&lt;br /&gt;3 1/2 c Bread flour -Caraway seeds&lt;br /&gt;2 qt Boiling water - (optional)&lt;br /&gt;This is the bagel recipe taught at the New York Cooking School.&lt;br /&gt;PREHEAT OVEN TO 450F. Mix yeast, 1 1/2 ounces sugar and warm water. Let&lt;br /&gt;stand 2-or-3 minutes. Mix 2 cups flour and the salt and add to the yeast&lt;br /&gt;mixture. Add remaining 1 1/2 cups flour. Knead for 5 minutes, adding flour&lt;br /&gt;if dough sticks to the table. Bagel dough should be firm. Place dough in a&lt;br /&gt;clean, greased bowl. Cover and let rise until double. Bring water to a boil&lt;br /&gt;and add 1 tablespoon sugar. Divide dough into 12 pieces and shape each into&lt;br /&gt;a ball. Allow the dough to relax 3-to-4 minutes. Flatten with your palm.&lt;br /&gt;With your thumb, press deep into the center of the bagel and tear open with&lt;br /&gt;your fingers. Pull the hole open. Place bagels on a sheet and cover for&lt;br /&gt;about 10 minutes. Put 2-or-3 bagels at a time into simmering water for&lt;br /&gt;about 45 seconds, turning once. Drain and place on greased baking sheets.&lt;br /&gt;Brush with beaten egg white and sprinkle with salt, sesame, poppy or&lt;br /&gt;caraway seeds. Bake for 35 minutes, turning over when bagels are light&lt;br /&gt;brown. Bagels are done when they are brown and shiny. Cool on a rack. PETER&lt;br /&gt;KUMP - PRODIGY GUEST CHEFS COOKBOOK&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: STRAWBERRY BREAD&lt;br /&gt;Categories: Breads, Fruits&lt;br /&gt;Servings: 5&lt;br /&gt;1 1/2 c. flour 2 eggs, well beaten&lt;br /&gt;1/2 tsp salt 1/2 c. oil&lt;br /&gt;1/2 tsp soda 10 oz frozen strawberries&lt;br /&gt;1/2 tbsp cinnamon 1/2 c chopped nuts&lt;br /&gt;1 c sugar&lt;br /&gt;Combine flour, salt, soda, cinnamon and sugar. Make a well in center of dry&lt;br /&gt;ingredients. Add eggs and oil stirring only until dry ingredients are&lt;br /&gt;moistened. Stir in strawberries and pecans. Spoon batter into lightly&lt;br /&gt;greased 9 x 5 x 3 inch loaf pan. Bake 350 degree oven for 1 hour.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: MAPLE SYRUP AND BROWN SUGAR BANANA BREAD&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 1&lt;br /&gt;---------------------------LISA CRAWLEY TSPN00B---------------------------&lt;br /&gt;1 c Brown Sugar; dk or light 1/8 c Milk&lt;br /&gt;1/2 c Margarine 2 c Flour&lt;br /&gt;2 Eggs; unbeaten 1 ts Baking Soda&lt;br /&gt;1 c Ripe Bananas; mashed 1/2 ts Baking Powder&lt;br /&gt;Page 145&lt;br /&gt;BREAD500.TXT&lt;br /&gt;1/8 c Maple Syrup 1/8 ts Salt&lt;br /&gt;Cream sugar with butter. Add and mix the next 3 ingred. Sift and add the&lt;br /&gt;dry ingred. and mix thoroughly. Put mixture in 6x10 greased loaf pan. Bake&lt;br /&gt;40-45 min. in 350 oven. Sift some confectioners' sugar on bread when&lt;br /&gt;cooled.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: JELLO ROLLS&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 48&lt;br /&gt;Mary Bowles DNSR31A 1 ts Sugar&lt;br /&gt;2 c Boiling Water 6 c Flour (about)&lt;br /&gt;2 tb Butter 1 ts Salt&lt;br /&gt;1/4 c Sugar 1/4 c Lukewarm Water&lt;br /&gt;2 pk Dry Yeast&lt;br /&gt;----------------------------------FILLING----------------------------------&lt;br /&gt;1 pk Red Jello--dry 1/4 c Butter, melted&lt;br /&gt;1 c Pecans 3/4 c Sugar&lt;br /&gt;-----------------------------------GLAZE-----------------------------------&lt;br /&gt;1 c Powdered Sugar 1 1/2 ts Milk&lt;br /&gt;Mix boiling water, butter, 1/4 cup sugar, salt. Cool to lukewarm. Put&lt;br /&gt;yeast in lukewarm water. Add 1 tsp. sugar. Mix with cooled butter mixture.&lt;br /&gt;Mix half of flour, 1 cup at a time, in electric mixer. Blend well. By hand,&lt;br /&gt;stir in enough remaining flour to make dough. Knead into a smooth ball.&lt;br /&gt;Cover and let rise until double in bulk. (May refrigerate overnight at this&lt;br /&gt;point if you want these for breakfast). Roll dough 1/8 inch thick. Cover&lt;br /&gt;with melted butter. Mix jello and sugar and sprinkle over. Sprinkle nuts&lt;br /&gt;on top. Roll up as for jelly roll. Cut into 1/2 inch slices and place on&lt;br /&gt;well buttered pan, well apart.&lt;br /&gt;Let rise until double, about 1 hour. Bake at 400 degrees for 20 minutes.&lt;br /&gt;Mix glaze and drizzle over hot rolls.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: HONEY "RISIN" BREAD&lt;br /&gt;Categories: Breads&lt;br /&gt;Servings: 12&lt;br /&gt;Mary Bowles DNSR31A 1/4 c Sugar&lt;br /&gt;1 pk Yeast 1 3/4 c Flour&lt;br /&gt;3 tb Warm Water 1 ts Baking Powder&lt;br /&gt;1 ts Sugar 1/2 ts Ginger&lt;br /&gt;1 1/3 c Honey 1/2 ts Cinnamon&lt;br /&gt;1/4 c Butter; softened 1/2 ts Nutmeg&lt;br /&gt;3 Eggs; beaten 1/4 ts Salt&lt;br /&gt;Mix yeast, water and 1 teaspoon sugar. Let set 15 minutes or until&lt;br /&gt;foamy. Heat 1 cup honey to boil. Pour in bowl and cool 3 minutes. Add&lt;br /&gt;butter and beat smooth. Beat eggs and sugar until lemony colored and add&lt;br /&gt;honey butter and yeast. Stir in 3/4 cup flour. Sift together 1 cup flour,&lt;br /&gt;baking powder, spices and salt. Add to honey mixture and mix well. Turn&lt;br /&gt;into well-buttered and floured loaf pan and bake at 350 degrees for 50&lt;br /&gt;minutes. Cool in pan for 10 minutes. Turn onto rack and brush with 1/3 cup&lt;br /&gt;honey.&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Page 146&lt;br /&gt;BREAD500.TXT&lt;br /&gt;Title: SAVORY BREAD STICKS&lt;br /&gt;Categories: Breads, Quickbreads&lt;br /&gt;Servings: 8&lt;br /&gt;Mary Bowles DNSR31A 1 ts Garlic Powder&lt;br /&gt;1 lg Pkg Day-old Hot Dog Buns 1 ts Paprika&lt;br /&gt;1 c Butter; melted 1/2 ts Cayenne Pepper or to taste&lt;br /&gt;2 tb Italian Seasonings&lt;br /&gt;Slice hot dog buns into fourths lengthwise. Dip bread in melted butter&lt;br /&gt;and arrange on a large baking sheet. Mix spices and sprinkle over bread&lt;br /&gt;sticks. Bake at 350 degrees for 20 minutes or until crunchy, but not brown.&lt;br /&gt;Serve hot or cold. Let cool well before covering. Stores well in air-tight&lt;br /&gt;containers. This was invented by a friend to use up left-over buns from a&lt;br /&gt;weiner roast, but it is too delicious to wait for left-overs. It is great&lt;br /&gt;with stew, spaghetti, or by themselves for snacks!&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: POPEYE'S BISCUITS&lt;br /&gt;Categories: Breads, Rolls&lt;br /&gt;Servings: 12&lt;br /&gt;-JEANNETTE DABBS (RFNR19B) 8 oz Sour cream&lt;br /&gt;4 c Pioneer biscuit mix 6 oz 7-up&lt;br /&gt;Cut sour cream in biscuit mix, add 7-up. Roll on floured surface. Cut or&lt;br /&gt;shape with hands . Bake 6 -8 mins @ 400`.&lt;br /&gt;Delicious!!!! Hope this will become a favorite of yours.&lt;br /&gt;Formatted by Elaine Radis BGMB90B; JANUARY, '93&lt;br /&gt;-----&lt;br /&gt;---------- Recipe via Meal-Master (tm) v7.05&lt;br /&gt;Title: PISKOTA FANK-(HUNGARIAN DOUGHNUTS WITH CREAM)&lt;br /&gt;Categories: Breads, Doughnuts&lt;br /&gt;Servings: 1&lt;br /&gt;------------------------THE ART OF HUNGARIAN COOKING------------------------&lt;br /&gt;------------------------------------FANK------------------------------------&lt;br /&gt;1/2 lb Sweet butter 4 Egg yolks&lt;br /&gt;4 Whole eggs 5 tb Sour cream&lt;br /&gt;5 tb Sugar 2 c Flour&lt;br /&gt;1 Yeast cake dissolved in 1 Egg&lt;br /&gt;1/2 c Warm milk&lt;br /&gt;---------------------------------CREAM MIX---------------------------------&lt;br /&gt;1/2 pt Milk 2 tb Sugar&lt;br /&g
