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---------- Recipe via Meal-Master (tm) v7.05 Title: Baked Cheddar Toast
Categories: Breads, Cheese, Eggs, Main dish Servings: 6

1 c Heavy Or Whipping Cream 1 c Cheddar Cheese; Md, Shredded 1/2 ts Nutmeg 1/4 ts White Pepper
4 Eggs; Lg, Well Beaten 12 Bread Slices; White

In the top of a double boiler, combine the cream, cheddar, white pepper, and nutmeg. Stir over hot water until the cheese melts and the mixture is well blended. Remove from the heat and cool to lukewarm. Generously butter a large baking sheet and set aside. Cut the bread slices diagonally and dip each triangle into the cheddar mixture. Place 1/2-inch apart on the baking sheet and bake until browned and bubbly, about 15 minutes. Serve hot.

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Title: French Toast Cheddar Sandwiches
Categories: Breads, Cheese, Eggs, Main dish, Sandwiches
Servings: 4
2 Eggs; Lg 1/3 c Milk Or Light Cream 1/2 ts Salt 8 White Bread; Slices Mustard; Prepared 4 Cheddar Cheese; Thick,Slices 3 tb Butter

Set out a heavy skillet or cast iron griddle. Beat the eggs slightly in a pie tin or shallow bowl and add the milk or cream and salt, set aside. Spread the bread slices out on a flat working surface. Spread one side of four slices of bread lightly with the prepared mustard. Top each with a slice of cheddar cheese. Butter the remaining four slices of bread and top each cheese slice with bread, butter side down. Heat the butter in the skillet or on the griddle. Carefully dip each sandwich into the egg mixture, coating both sides. Allow the excess egg mixture to drain back into the bowl. Dip only as many sandwiches as will lie flat in the skillet or griddle. Cook over low heat until browned. Turn and brown the other sides. Repeat for the remaining sandwiches and if necessary, add more butter to the skillet or griddle to prevent sticking. Or you can place the sandwiches, after dipping, on a well greased baking sheet and brown in the oven at 450 degrees F. for 8 to 10 minutes. Serve hot.

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Title: Stuffed Rolls
Categories: Breads, Cheese, Main dish, Sandwiches, Vegetables
Servings: 6

16 oz Cheddar; Sharp, Shredded 8 oz Green Olives; Stuffed, * 2 Green Bell Peppers; Md 12 French Rolls; Large 6 oz Tomato Sauce; * 1 Onion; Md.

* These are approximate sizes. Recipe called for 1 small jar of stuffed olives and 1 can of tomato sauce. It should be to your taste.

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Cut the tops off of the rolls and hollow them out leaving a thin shell. Grind all of the ingredients and bread in a meat grinder or food processor and stuff back into the rolls. Place the tops back on the rolls and secure with tooth picks. Bake on an ungreased cookie sheet at 350 degrees F. for about 45 minutes. Serve Hot.
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Title: Poppin' Fresh Barbe Cups
Categories: Breads, Cheese, Main dish, Meats, Sandwiches Servings: 6

3/4 lb Ground Beef; Lean 1 tb Onion; Minced 2 tb Brown Sugar 12 Biscuits; *
1/2 c Barbecue Sauce; ** 3/4 c Cheddar; Sharp, Shredded

* Use 1 8-oz tube of store bought biscuits, or your favorite 12 biscuit recipe. ** Use store bought sauce or your favorite recipe.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
In a skillet brown the ground beef and then drain off the excess fat. Add
the bbq sauce, onion and brown sugar and set aside. Separate the biscuit
dough into 12 pieces and place one in each of 12 ungreased muffin cups,
pressing the dough up the sides to the edge of the cup. Spoon the mixture
into the cups and sprinkle with the shredded Cheddar Cheese. Bake in a
preheated 400 degrees F. oven for 12 minutes. Serve hot. VARIATIONS: Use 1
13-oz can of chili beans in place of the meat mixture (or 1 13-oz can of
baked beans, and frankfurters or hot dogs that have been cut into pieces)
in place of the meat mixture. You can also add green bell pepper or a hot
pepper to the above recipe with good results.

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Title: Cheddar Crackers
Categories: Breads, Crackers, Cheese Servings: 6
1/2 c Butter Or Margarine 1 1/2 c Unbleached Flour; Sifted 1/2 ts Salt 1 ts Baking Powder 1 ds Cayenne Pepper 2 c Cheddar; Extra Sharp, *

* The Extra Sharp Cheddar Cheese should be finely grated. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Stir the dry ingredients into a bowl and then cut in the butter to resemble cornmeal. Blend in the cheddar cheese with a fork until well blended. Mix in the remaining ingredients and shape into 1 1/2 to 2-inch rolls. Chill for 30 to 40 minutes in the refrigerator and then slice each roll into slices about 1/4-inch thick. Bake on an ungreased cookie sheet at 400 degrees F for about 10 minutes. Remove from cookie sheet and let cool. Store the cooled crackers in airtight containers in a cool place. They will keep for several weeks this way and if you freeze them, they will last indefinitely.

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Title: Cheddar-Olive Bread Categories: Breads, Cheese, Vegetables Servings: 6
3 c Cheddar; Sharp, Grated 3 oz Pimento-StuffedOlives;Sliced 1 c Mayonnaise 1 French Bread; Loaf, Unsliced

Mix the cheese, olives, and mayonnaise together. Spread on the cut surface of the French Bread, which has been sliced horizontally. Bake at 350 degrees F for 20 to 30 minutes, then slice into thick slices and serve hot.

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Title: Chili-Cheese Bread Categories: Breads, Vegetables Servings: 6
3 c Monterey Jack Cheese; Grated 4 oz Chiles; Chopped, * 1 c Mayonnaise 1 French Bread; Loaf, Unsliced

* You can use one can of sweet green chiles or jalapenos that have been chopped.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Mix the cheese, peppers, and mayonnaise, blending well. Spread on the cut
surface of the French bread, which has been sliced in half horizontally.
Bake at 350 degrees F for 20 to 30 minutes and cut into thick slices and
serve hot.

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Title: Cheddar Fans
Categories: Breads, Cheese, Quickbreads
Servings: 4
5 oz Cheddar; Sharp, Grated 2 c Unbleached Flour; Sifted 1 tb Baking Powder 1 ts Salt
1/2 c Butter Or Shortening 1/2 c Milk
Butter; Softened Butter; Melted

Grease the bottoms of 12 muffin pan cups. Grate the cheese into a bowl, if not already grated and set aside. Sift the flour, baking powder and salt into a bowl. Cut in the shortening with a pastry blender or two knives, until the mixture resembles coarse corn meal. Make a well in the center of the mixture and add the milk all at once. Stir with a fork until the dough forms a ball. Gently form the dough into a ball and put on a lightly floured surface. Knead it lightly with the fingertips 10 or 15 times. Roll the dough into a 12 X 10-inch rectangle about 1/4-inch thick. Cut into 5 strips and spread with the softened butter. Sprinkle four strips with the grated cheddar cheese and stack the four on top of one another and top with the fifth strip. Cut into 12 equal pieces and place on end in the muffin cups. Brush the tops of the rolls with the melted butter. Bake at 450 degrees F. for 10 to 15 minutes or until the biscuits are golden brown. Serve hot with butter. Makes 1 dozen Cheddar Fans.

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Title: Little Cheddar Biscuits
Categories: Breads, Cheese, Quickbreads
Servings: 8

2 c Unbleached Flour 1 ts Mustard; Dry
1 ts Paprika 1/4 ts Baking Powder
1 c Butter; Room Temperature 10 oz Cheddar; Sharp, Grated
1 ts Worcestershire Sauce

Combine the flour, dry mustard, paprika and baking powder in a medium bowl. Beat the butter, either by hand or with an electric mixer at medium speed, until light and fluffy. Slowly beat in the cheddar cheese and Worcestershire sauce. Gradually add the flour mixture, stirring with a fork, until well blended. On a lightly floured surface, shape the dough into a long roll about 1 3/4-inches in diameter. Wrap in plastic wrap or foil. Place on a platter and refrigerate for at least 2 hours, better overnight. Preheat the oven to 325 degrees F. Slice the dough about 1/3 inch thick. With your hands, roll each slice into a ball. Flatten slightly and place on an ungreased baking sheet about 2 inches apart. Bake 8 minutes in the preheated oven. Biscuits will only brown slightly on the bottom.
---------- Recipe via Meal-Master (tm) v7.05

Title: Cheddar Biscuits
Categories: Breads, Cheese, Quickbreads Servings: 8

2 c Unbleached Flour; Sifted 4 ts Baking Powder 1/2 ts Salt 1 c Cheddar; Sharp, Grated 1/4 c Butter 2/3 c Milk

Sift the flour, baking powder, and salt together and mix with the grated cheddar cheese. Cut the butter into the dry ingredients, add the milk and mix quickly but thoroughly. The dough should be soft. Turn onto a floured board and knead lightly for a few seconds. Pat to a 3/8-inch thickness and cut. Bake on a baking sheet in a hot-oven (450 degrees F.) about 30 minutes or until lightly browned. Serve hot.

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Title: Cheddar Pinwheels
Categories: Breads, Cheese, Quickbreads
Servings: 6
2 c Unbleached Flour; Sifted 1/2 ts Salt
1 tb Baking Powder 1/4 c Butter
2/3 c Milk 1 c Cheddar; Extra Sharp, Grated

Sift the flour, salt, and baking powder together in a mixing bowl and then cut into the butter. Add the milk and stir together quickly but thoroughly. Turn out on a floured board and knead for 30 seconds then roll out to a 1/8-inch thickness. Spread with the grated cheese and roll up tightly like cinnamon rolls. Cut into 3/4-inch slices and transfer to baking sheets and bake in a moderate oven (375 degrees F.) for 20 minutes or until delicately browned.

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Title: Cheddar Bread Ring
Categories: Cheese, Breads, Yeast bread
Servings: 4
2 3/4 c Bread Flour 2 tb Sugar; Granulated 1 pk Active Dry Yeast; OR 1 tb Active Dry Yeast; Bulk 3/4 ts Salt 1 c Milk
2 tb Butter 1 1/2 c Cheddar; Sharp, Shredded Butter

NOTE: You can use Unbleached All-Purpose flour in this recipe and up to 3 cups total.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Combine 1 1/2 cups of the flour, the sugar, undissolved yeast and salt
thoroughly in a large bowl. Heat the milk and butter together until very
warm (115-125 degrees F.). Gradually add to the dry ingredients and beat
at medium speed on an electric mixer for 2 minutes, scraping the bowl
occasionally. Add 1/2 cup of the flour and the cheese. Beat fir 2 minutes
on high speed on the mixer, scraping the bowl occasionally. Stir in enough
additional flour to make a stiff but light dough. Turn the dough out onto
a lightly floured surface and knead until smooth and elastic, 5 to 8
minutes. Place in a greased bowl, turning once to grease the top. Cover
with a dishtowel that has been soaked in hot water and then wrung out until
almost dry. Let rise in a warm place until doubled in bulk, about 1 hour. Punch the dough down and turn out on a lightly floured surface and shape into a 20-inch rope. Place seam side down in a buttered 6 1/2 cup ring mold, pinching the ends together. Cover and let rise in warm place until nearly doubled in bulk, about 35 to 40 minutes. Bake in a preheated 350 degree F. oven for 25 to 30 minutes. Remove from the ring mold. NOTE: For a softer crust, brush with melted butter while still hot. Crust will become crisp when cool if you do not.

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Title: Golden Spoon Bread
Categories: Breads, Cheese, Quickbreads Servings: 6

10 oz Cheddar; Sharp, Grated 2 c Milk 4 Egg Yolks; Lg 1 c Corn Meal; Yellow 1/4 c Butter 1 ts Sugar 1/2 ts Salt 4 Egg Whites; Lg

Thoroughly grease a 1 1/2-quart casserole dish. Place the cheddar in a small bowl and set aside. Scald the milk in the top of a double boiler. Meanwhile beat the egg yolks until thick and lemon-colored then set them aside. When the milk is scalded, add the corn meal very gradually, stirring constantly. Stir until the mixture thickens and becomes smooth. Remove the top of the double boiler from the simmering water and gradually add the beaten egg yolks, stirring constantly. Mix in the grated cheese, butter, sugar and salt. Beat the egg whites, in a small bowl, until round peaks are formed. Gently spread the beaten egg whites over the corn meal mixture then carefully fold together until just blended. Turn the mixture into the greased casserole dish. Bake at 375 degrees F. for 35 to 40 minutes or until a wooden pick or cake tester comes out clean when inserted in the center of the dish. Serve piping hot with butter and maple syrup or honey.

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Title: Cheddar Dumplings
Categories: Breads, Cheese, Main dish, Quickbreads
Servings: 4

16 oz Cheddar; Md, Shredded 2 Eggs; Lg
1 c Unbleached Flour 1 ts Salt
3 qt Boiling Water 1/2 c Butter

1/2 pt Sour Cream
---------------------------------GARNISHES--------------------------------Paprika Parsley

Mash the cheddar cheese and add the eggs mixing well. Stir in the flour and salt. Drop by TBLS into the rapidly boiling water then cover and boil for 15 minutes. Drain and serve with melted butter and sour cream. Sprinkle with chopped parsley or paprika, if desired.

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Title: Golden Cheddar Corn Bread
Categories: Breads, Cheese, Side dishes, Quickbreads
Servings: 6
1 c Corn Meal; White If Poss. 1 c Unbleached Flour 1 tb Baking Powder 1 1/2 ts Salt
10 oz Cheddar; Sharp, Shredded 1 c Milk
1/4 c Butter, Melted 1 Egg; Lg, Beaten

Combine the dry ingredients and then stir in the cheddar cheese. Combine the milk, butter and egg then add them to the dry ingredients, mixing until just moistened. Pour into a greased 8-inch square baking pan and bake at 425 degrees F for 35 minutes. Serve hot.

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Title: Apple-Cheddar Muffins
Categories: Breads, Cheese, Fruits, Quickbreads Servings: 4

1/2 c Shortening 1/2 c Sugar; Granulated 2 Eggs; Lg 1 1/2 c Unbleached Flour 1 ts Baking Soda 1 ts Baking Powder

1/2 ts Salt 3/4 c Oats; Quick Cooking 1 c Apples; Finely Chopped 2/3 c Cheddar; Sharp Coarse Grate
1/2 c Pecans; Chopped 3/4 c Milk
Apple Slices; * Butter; Melted Cinnamon-Sugar Mixture

* You should have 12 to 15 thin slices of unpeeled red apple for this recipe.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Preheat the oven to 400 degrees F. Cream the shortening and sugar together
and add the eggs, one at a time, beating well after each addition. Combine
the flour, baking powder, baking soda, and salt in a mixing bowl, mix
lightly. Gradually stir the flour mixture into the shortening mixture. In
this order, add the oats cheddar and pecans, mixing well after each
addition. Gradually add the milk, stirring until all the ingredients are
just moistened. Grease the muffin pans and fill each cup 2/3rds full of
batter. Dip the apple slices in the melted butter and then into the
cinnamon-sugar. Press 1 apple slice into the top of each muffin. Sprinkle
lightly with cinnamon-sugar and bake for 25 minutes in the preheated oven,
or until golden brown.

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Title: Quick Cheddar Bread
Categories: Breads, Cheese, Quickbreads
Servings: 4

3 3/4 c Unbleached Flour 5 ts Baking Powder 1/2 ts Salt 1/3 c Butter
2 1/2 c Cheddar; Sharp 1 1/2 c Milk
2 Eggs; Lg, Slightly Beaten

Combine the dry ingredients, then cut the butter into the flour until the mixture resembles coarse crumbs, then add the cheddar cheese. Combine the milk and eggs then add the mixture to the cheddar mixture. Stir until just moistened, then spoon into a greased 9 X 5-inch loaf pan. Bake at 375 degrees F. hour. Remove from the pan immediately and let cool on a wire rack.

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Title: Cheesy Corn Bread
Categories: Breads, Cheese, Quickbreads

Servings: 6
1 c Unbleached Flour 1 c Corn Meal; White Or Yellow

2 tb Sugar 1 tb Baking Powder
1 ts Salt 1/4 ts Mustard; Dry
2 c Cheddar; Sharp, Shredded 1 Egg; Lg, Slightly Beaten
1 c Milk 1/4 c Vegetable Oil

Combine the dry ingredients, then stir in the cheddar cheese. Combine the egg with the milk and oil. Stir into the cheddar mixture, mixing until just moistened. Pour the mixture into a greased 9-inch square baking pan.

Bake at 425 degrees F. for 20 minutes. Cool slightly and cut into squares, then serve warm.

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Title: Cheddar Squares
Categories: Breads, Cheese, Quickbreads, Vegetables
Servings: 6

2 c Unbleached Flour 1 tb Baking Powder
1 ts Salt 1/3 c Butter
1 c Cheddar; Sharp, Shredded 1/2 c Onion; Chopped
2 tb Pimento; Chopped 2/3 c Milk

Combine the dry ingredients, then cut the butter into the dry mixture until it resembles coarse crumbs. Add the cheddar, onion, and pimento, mixing well. Add the milk, mixing until just moistened. Spread the dough in a 9-inch square baking pan and bake at 450 degrees F. for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Cool slightly and cut into squares. Serve warm.

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Title: Cheddar Date Nut Loaf
Categories: Breads, Cheese, Fruits, Quickbreads
Servings: 4

8 oz Dates; Finely Chopped 2 tb Butter
3/4 c Water; Boiling 1 3/4 c Unbleached Flour; Sifted 1/4 ts Salt 1 ts Baking Soda 1/2 c Sugar; Granulated 1 Egg; Lg, Well Beaten

4 oz Cheddar Md, Shredded 1 c Walnuts; Chopped

Preheat the oven to 325 degrees F. Place the dates and butter in a small bowl and pour the boiling water over them. Let stand for 5 minutes. Stir the dry ingredients together in a large bowl. Add the date mixture, egg, cheddar and nuts. Mix until just blended and spoon the mixture into a well greased 9 X 5-inch loaf pan. Let stand for 20 minutes. Bake for 50 to 60 minutes in the preheated oven or until a wooden pick inserted in the center of the loaf comes out clean. Turn out onto a rack and cool before slicing. NOTE: The flavor improves is the bread stands overnight before serving.

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Title: No-Knead Cheddar Rolls
Categories: Breads, Cheese, Yeast bread
Servings: 8

1 1/2 c Unbleached Flour; Unsifted 1 pk Active Dry Yeast; OR 1 tb Active Dry Yeast; Bulk 3 tb Sugar
1 ts Salt 3/4 c Milk

1/2 c Water 3 tb Butter
1 c Unbleached Flour; Unsifted 1 c Cheddar; Sharp, Grated
1/4 c Butter 1 Egg Yolk; Lg 1 tb Milk

Place the grated cheese in a small bowl and cover to prevent drying then set aside. Combine 1 1/2 cups unsifted flour, yeast, sugar, and salt in a large mixer bowl, blending thoroughly. Measure 3/4 c of milk, water, and butter into a saucepan and heat until the liquids are warm, 115 to 120 degrees F.. Gradually add the liquids to the dry ingredients in the mixer bowl, beating for 2 minutes at medium speed of the electric mixer, scraping the bowl occasionally. Add and beat in 1 cup of unsifted flour at high speed. Beat for 2 minutes, scraping the bowl occasionally. Mix in enough additional flour (1/2 to 1 cup unsifted) to make a soft dough. (Dough will be slightly sticky.) Put the dough into a greased deep bowl. Cover with waxed paper and a clean towel and let stand in a warm place until the dough has doubled, 45 to 60 minutes. Generously grease several baking sheets. Melt the butter and set aside. Punch the dough down wit a fist and turn the dough out onto a lightly floured surface. Divide the dough into two equal portions. Set one portion aside. Roll the dough into a rectangle 16 X 8-inches. Brush with about one-half of the melted butter. Sprinkle with about one half of the grated cheddar cheese. Cut crosswise into 8 equal portions. Cut into halves lengthwise. Fold each strip into thirds, lapping each side portion over the center third. Place the rolls on a baking sheet. Repeat for the other half of the dough. Beat the egg yolk with the tbls of milk, slightly. Brush the tops of the rolls with the egg yolk mixture. Let rise until doubled, about 30 minutes. Bake at 425 degrees F. for about 8 minutes or until rolls are golden brown. Serve rolls hot.

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Title: Panhandle Cornbread
Categories: Breads, Cheese, Quickbreads, Vegetables Servings: 4
1 c Corn Meal; Yellow 1 tb Baking Powder 1 c Cheddar; Sharp, Shredded 2 Eggs; Lg, Beaten 1/2 c Vegetable Oil 1 c Dairy Sour Cream 8 oz Corn; Cream Style, 1 Cn 4 oz Green Chile Peppers; Chopped

Preheat the oven to 400 degrees F. and generously grease a 12 cup bundt or 9-inch tube pan; set aside. In a large bowl, combine the cornmeal and baking powder. Stir in the cheddar. In a medium bowl, beat the eggs, oil, sour cream, corn and chiles together. Add to the cornmeal mixture. Stir until just moistened and then spoon the batter into the prepared pan. Bake for 40 to 50 minutes in the preheated oven until a wooden pick inserted in the center comes out clean. Cool on a rack for 10 minutes then invert over a serving plate.

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Title: Hearthside Cheddar Bread
Categories: Breads, Cheese, Fruits, Quickbreads Servings: 4

2 1/2 c Unbleached Flour 1/2 c Sugar
2 ts Baking Powder 1 ts Salt
1/2 ts Cinnamon; Ground 3/4 c Milk
1/4 c Vegetable Oil 2 Eggs; Lg

1 1/2 c Apples; Cooking, * 2 c Cheddar; Sharp, Shredded 3/4 c Walnuts Or Pecans; Chopped
* Apples should be the cooking type (sour not sweet eating apples).

They should be peeled, cored, and chopped.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Preheat the oven to 350 degrees F. and grease and flour a 9 X 5-inch loaf pan. In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. Make a well in the center of the dry ingredients and add the milk, oil, and eggs. Stir until thoroughly combined. Gently stir in the chopped apples, cheddar cheese, and nuts. Bake for 1 hour and 15 minutes in the preheated oven until loaf is browned and sounds hollow when tapped on the bottom. Cool in the pan on a rack for 5 minutes. Remove from the pan and cool to room temperature, on a wire rack, before slicing.

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Title: Sunrise Popovers
Categories: Breads, Cheese, Quickbreads Servings: 8

4 tb Vegetable Shortening 1 1/3 c Unbleached Flour 1/2 ts Salt 2/3 c Milk 2/3 c Water 4 Eggs; Lg 1/2 c Cheddar; Sharp, Shredded

Preheat the oven to 375 degrees F. Place eight 6-oz custard cups on a large baking sheet. Spoon 1 1/2 tsp of shortening into the bottom of each custard cup and set aside. Combine the flour and salt in a large bowl, then gradually stir in the milk and water until well blended. Beat in the eggs, 1 at a time, beating until smooth after each addition. Fold in the cheddar cheese. Place the baking sheet with the custard cups in the preheated oven for 3 to 5 minutes until the shortening melts and the custard cups are hot. Fill the custard cups 1/2 to 2/3rds full with the batter. Bake for 45 minutes in the preheated oven, without opening the oven door until the popovers rise and turn golden brown. If not golden brown after 45 minutes, bake for an additional 5 minutes. Serve piping hot.

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Title: Polka Dot Quick Bread
Categories: Breads, Cheese, Quickbreads, Fruits Servings: 4

2 c Cranberries; Fresh Or Frozen 1 c Milk
1 Egg; Lg, Slightly Beaten 1/4 c Butter; Melted
1 tb Orange Peel; Grated 2 c Unbleached Flour
1 c Sugar 1 tb Baking Powder 1/2 ts Salt 1 1/2 c Cheddar; Md, Shredded 1/2 c Walnuts; Coarsely Chopped

Preheat the oven to 350 degrees F. then grease a 9 X 5-inch loaf pan; set aside. Cut the cranberries in half and set aside in a small bowl. In a medium bowl, combine the milk, egg, butter, and orange peel and set aside. Sift the flour, sugar, baking powder, and salt into a large bowl. Add the halved cranberries, cheese and nuts. Toss with a fork to distribute. Add the milk mixture all at once and stir the flour mixture until just moistened. Turn into the prepared loaf pan and bake for 1 hour and 15 minutes in the preheated oven or until a wooden pick inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes, then remove from the pan. Cool to room temperature on the wire rack before slicing.

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Title: Cheddar Braids
Categories: Breads, Cheese, Yeast bread

Servings: 8
1 c Water; Warm, 110-115 Deg. F. 1 pk Active Dry Yeast; OR
1 tb Active Dry Yeast; Bulk 3 1/2 c Unbleached Flour; *
1 ts Sugar 1 1/2 ts Salt
3/4 c Butter; Room Temperature 4 Eggs; Lg, Room Temperature
6 oz Cheddar; Extra Sharp, Diced 1 Egg; Lg
1 tb Milk 2 tb Celery Seeds

* You can use up to 4 1/2 cups of flour in this recipe depending on the weather.
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Pour the warm water into a warm bowl and add the yeast. Stir to dissolve
then let stand until light and puffed, about 5 minutes. Add 1 1/2 cups of
the flour, sugar and salt. Beat with an electric mixer on the lowest speed
for 1 minute. Beat on medium speed for 2 minutes longer. Add the butter
to the yeast mixture and beat for another 1 minute. On the lowest speed on
the mixer, beat in 1 egg and 1/2 cup of flour until well blended, repeating
until the 4 eggs are used up and enough flour has been added to make a soft
sticky dough. Continue to beat with the mixer or by hand, until the dough
is glossy and elastic and pulls away from the side of the bowl. Stir in the
cheddar cheese by hand. Cover and let rise in a warm place free from
drafts until doubled in bulk, about 2 1/2 to 3 hours. When the dough has
doubled in bulk, punch down and place in the refrigerator for at least 5
hours or better, overnight. Remove the dough from the refrigerator. Divide
in half and cover and refrigerate the second ball of dough. Knead the
remaining ball of dough on a lightly floured surface until soft and
pliable. Divide the dough into 3 equal parts and roll each piece into a
rope 12 to 16-inches long. Braid the ropes, starting in the middle and
working toward each end. Pinch the ends together so seal them. Grease a
large baking sheet and place the finished braid on one side of the sheet.
Repeat with the refrigerated dough. In a small bowl beat the egg and milk
together. Brush the braids with the egg mixture and let the braids rise in
a warm place, free from drafts, until dough in bulk, about 1 1/2 to 2
hours. Do not cover. Midway through the rising time, brush with the egg
mixture again. Preheat the oven to 400 degrees F. When fully risen, brush
with the egg mixture for a final time and sprinkle evenly with the celery
seeds. Bake for 40 minutes in the preheated oven until a wooden skewer or
pick inserted in the braid comes out dry. Remove from the oven and from the
baking sheet. Cool to room temperature, on wire racks, before slicing.

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Title: Crusty Cheddar Bread
Categories: Breads, Cheese, Yeast bread
Servings: 4

1 pk Active Dry Yeast; OR 1 tb Active Dry Yeast; Bulk 1/4 c Water; Warm, 110-115 Deg. F. 1 c Cottage Cheese; *
1 tb Sugar 1 1/4 ts Salt
1 Egg; Lg. 2 1/4 c Unbleached Flour; Unsifted,*
1 tb Butter; Room Temperature 1 c Cheddar; Sharp, Grated

* The cottage cheese should be the small curd kind at room temperature. **

You can use up to an extra 1/4 cup of flour in this recipe depending on the weather.
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Sprinkle the yeast over the warm water and let stand 5 minutes. Gently
stir to completely dissolve. With an electric mixer, blend the softened
yeast into the cottage cheese, sugar, salt and egg. Add the flour in 1/2
cup portions to form a stiff but light dough and let rise in a warm place
until doubled in bulk. Butter a 1 1/2 quart casserole dish and stir the
dough down, then add 1 cup of the grated cheddar cheese. Turn into the
buttered dish. Let rise 30 to 40 minutes longer or until almost doubled in
size. Preheat the oven to 350 degrees F. and bake for 40 to 50 minutes or
until golden brown. Brush the top with butter.

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Title: Sourdough Starter #1 Categories: Breads
Servings: 1
2 c Unbleached Flour 1 pk Active Dry Yeast Water To Make Thick Batter

Mix Flour with yeast. Add enough water to make a thick batter. Set in warm place for 24 hours or until house is filled with a delectable yeasty smell.

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Title: Sourdough Starter #2 Categories: Breads
Servings: 1
2 c Unbleached Flour Water To Make Thick Batter

Mix flour and water to make a thick batter. Let stand uncovered for four or five days, or until it begins working. This basic recipe requires a carefully scalded container.

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Title: Sourdough Starter #3 Categories: Breads
Servings: 1
2 c Unbleached Flour Warm Milk To Make Thick Bat. This starter is the same as starter #2 but uses warm Milk instead of water. Use the same instructions.

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Title: Sourdough Starter #4
Categories: Breads
Servings: 1
Unbleached Flour Potato Water

Boil some potatoes for supper, save the potato water, and use it lukewarm with enough unbleached flour to make a thick batter. without yeast. This is a good way to make it in camp, where you have no yeast available and want fast results. This is also the way most farm girls made it in the olden days. Let stand a day or so, or until it smells right.

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Title: Sourdough Starter #5
Categories: Breads
Servings: 1

4 c Unbleached Flour 2 tb Salt
2 tb Sugar 4 c Lukewarm Potato Water Put all ingredients in a crock or large jar and let stand in a warm place uncovered several days. This is the authors last choice for making a starter, but seems to be in all the cookbooks dealing with Sourdough Starters. Use only as a last resort.

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Title: Sourdough Starter #6 Categories: Breads
Servings: 1
1 c Milk 1 c Unbleached Flour

Let milk stand for a day or so in an uncovered container at room temperature. Add flour to milk and let stand for another couple of days. When it starts working well and smells right, it is ready to use. NOTE: All containers for starters not using yeast, must be carefully scalded before use. If you are carless or do not scald them the starter will fail.

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Title: Sourdough Pancakes #4 Categories: Breads
Servings: 4

1 c Buttermilk Pancake Mix 1/2 c Active Starter 1/2 c Milk 1 Large Egg
1 tb Cooking Oil 1/2 ts Baking Powder

Mix well and let stand a few moments. Drop by large spoonsful on hot griddle. NOTE: Berries of all kinds can be added to these recipes.

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Title: Sourdough Pancakes #5
Categories: Breads
Servings: 6

3 Large Eggs, Well Beaten 1 c Sweet Milk
2 c Active Starter 1 3/4 c Unbleached Flour
1 ts Baking Soda 2 ts Baking Powder 1 1/2 ts Salt 1/4 c Sugar

Beat eggs. Add milk and starter. Sift together the flour, soda, baking powder, salt, and sugar. Mix together. Drop onto hot griddle by large spoonsful. NOTE: If ungreased griddle is used add 1/4 c Melted Fat to the above recipe. Bacon fat give a great taste.

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Title: Sourdough French Bread
Categories: Breads
Servings: 18

1 pk Active Dry Yeast 1/4 c Warm Water (110 to 115 F) 4 1/2 c Unbleached Flour, Unsifted 2 tb Sugar
2 ts Salt 1 c Warm Water 1/2 c Milk 2 tb Vegetable Oil 1/4 c Sourdough Starter
Dissolve yeast in warm water. Add the rest of the ingredients. Mix and knead lightly and return to the bowl to rise until double. Turn out onto floured board and divide dough into two parts. Shape dough parts into oblongs and then roll them up tightly, beginning with one side. Seal the outside edge by pinching and shape into size wanted. Place loaves on greased baking sheet and let rise until double again. Make diagonal cuts on top of loaves with razor blade or VERY SHARP knife and brush lightly water for crisp crust. Bake at 400 degrees F for about 25 minutes, or until brown and done. NOTE: Makes 2 loaves at 18 slices each. Also note the the serving sizes in all of these recipes is guesstamate. It all depends on the serving size you select.

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Title: The Doctor's Sourdough Bread
Categories: Breads
Servings: 18

1 c Sourdough Starter 2 c Warm Water
2 c Warm Milk 1 tb Butter
1 pk Active Dry Yeast 1/4 c Honey
7 c Unbleached Flour 1/4 c Wheat Germ
2 tb Sugar 2 ts Salt
2 ts Baking Soda

Mix the starter and 2 1/2 Cups of the flour and all the water the night before you want to bake. Let stand in warm place overnight. Next morning mix in the butter with warm milk and stir in yeast until until dissolved. Add honey and when thoroughly mixed, add 2 more cups of flour, and stir in the wheat germ. Sprinkle sugar, salt, and baking soda over the mixture. Gentlypress into dough and mix lightly. Allow to stand from 30 to 50 minutes until mixture is bubbly. Add enough flour until the dough cleans the sides of the bowl. Then place the dough on a lightly floured board and kead 100 times or until silky mixture is developed. Form into 4 1-lb loaves, place in well-greased loaf pans 9 x 3 size. Let rise until double, about 2 to 3 hours in a warm room. Then bake in hot oven, 400 degrees F, for 20 minutes. Reduce oven temp. to 325 degrees F. and bake 20 minutes longer or until thoroughly baked. Remove from pans and place loaves on rack to cool. Butter tops of loaves to prevent hard crustyness. Makes 4 1-lb Loaves

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Title: Honeymoon Sourdoughs
Categories: Breads
Servings: 4
1 c Active Starter 1 1/4 c Prepared Biscuit Mix 1/2 ts Baking Powder 1 tb Cooking Oil

Mix all ingredients thoroughly and turn out onto a floured board, knead lightly and then roll out gently and cut into biscuits. Brush lightly with melted butter or margarine. Place of greased cookie sheet and bake at 450 degrees for about 15 minutes. Makes 9 Large biscuits.

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Title: Aunt Cora's Biscuits
Categories: Breads
Servings: 4
1 1/2 c Sifted Unbleached Flour 3 ts Baking Powder 1 ts Salt 1 1/2 ts Baking Soda * 2 tb Sugar 1/4 c Shortening, Melted 1 1/2 c Sourdough Starter

* More Baking Soda may be added if the starter if very sour. Place flour in bowl, add starter in a well, then add melted shortening and dry ingredients. Mix lightly and turn out onto a lightly floured board and knead until the consistency of bread dough, or of a satiny finish. Pat or roll out dough to 1/2 inch thickness, cut and put on a greased pan. Coat all sides of biscuits with melted butter. Let rise over boiling water for 1/2 hour. Bake at 425 degrees F for 15 to 20 minutes.

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Title: Mary Rogers's Sourdough Biscuits
Categories: Breads
Servings: 4

1/2 c Active Starter 1 c Milk
2 1/2 c Flour 1/3 c Lard or Shortening 1 tb Sugar 3/4 ts Salt
2 ts Baking Powder 1/2 ts Baking Soda

1/4 ts Cream Of Tartar

At bedtime make a batter of the half cup of starter, cup of milk, and 1 cup of the flour. Let set overnight if the biscuits are wanted for breakfast. If wanted for noon, the batter maybe mixed in the morning and set in a warm place to rise. However, unless the weather is real warm, it is always all right to let it ferment overnight. It will get very light and bubbly. When ready to mix the biscuits, sift together the remaining cup and a half of flour and all other dry ingredients except the baking soda. Work in the lard or shortening with your fingers or a fork. Add baking soda dissolved in a little warm water to the sponge and then add the flour mixture. Mix into a soft dough. Knead lightly a few times to get in shape. Roll out to about 1/2 inch thickness or a little thicker,and cut with a biscuit cutter. Place close together in a 9 x 13-inch pan, turning to grease tops. Cover and set in a warm place to rise for about 45 minutes. Bake in a 375 degree oven for about 30 to 35 minutes. Leftovers are good split and toasted in a sandwich toaster.

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Title: Sheepherder Bread
Categories: Breads
Servings: 18

1 1/2 c Active Sourdough Starter 4 c Unbleached Flour 2 tb Sugar 2 tb Shortening, Melted 1 ts Salt 1/4 ts Baking Soda

Into a large bowl, sift the dry ingredients, and dig a well in the center of the sourdough starter. Blend the dry mix into the starter from the edges with enough flour to knead until smooth and shiny. Place in greased bowl and let rise until almost double. Shape into 2 loaves and place in greased bread pans. Bake at 375 degrees F until done.

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Title: Sourdough Sams
Categories: Breads

Servings: 4
1/2 c Active Sourdough Starter 1/2 c Sugar 2 tb Shortening 2 c Unbleached Flour 1 ts Baking Powder 1 Large Egg

1/2 ts Nutmeg 1/4 ts Cinnamon
1/2 ts Baking Soda 1/2 ts Salt
1/3 c Buttermilk or Sour Milk

Sift dry ingredients, stir into liquid, roll out and cut with regular donut cutter. Then heat some oil in a deep fryer to 390 degrees F and fry. Makes about 17 Doughnuts with holes. Just before serving dust with powdered or cinnamon sugar. NOTE: These doughnuts are virtually greasless. And if you want you can make several batches at a time and freeze. They keep well and to me taste after a while in the freezer. Take out as many as needed and thaw and put sugar on or eat plain.

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Title: 100% Whole Wheat Bread
Categories: Breads, Yeast
Servings: 6

2/3 c Water 3 pk Yeast
1 tb Sugar 8 c Scalded milk
2/3 c Shortening 1 c Sugar
1/2 c Molasses 2 tb Salt
12 c Whole wheat flour

Dissolve yeast in 2/3 c water while your milk is cooling. Dissolve 1 cup sugar in the hot milk. Stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. Knead about 5 minutes. Let rise until doubled in bulk, about 1 1/2 to 2 hours. Knead down and shape into 6 loaves, let rise until doubled in pans. Bake at 375 degrees F. for 40 minutes. Turn out on wire rack and let cool to cold before slicing, if you can. NOTE: Raisins and/or walnuts can be added for a change. Also this bread freezes well.

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Title: Bacon, Cheese, And Tomato Sandwiches
Categories: Vegetables, Breads
Servings: 3

3 Slices bacon 3 Slices rye bread, toasted
2 tb Mayo. or salad dressing 1/2 ts Dried dill weed
1 Large tomato, sliced 3 Slices swiss cheese

Place bacon on microwave rack in glass dish. Cover loosely and microwave until crisp, 2 1/2 to 3 1/2 minutes. Spread toast with mayonnaise; sprinkle with dill. Place toast slices on serving plate; top with tomato and cheese slices. Crumble bacon and sprinkle over top. Microwave uncovered on high (100%) until cheese begins to melt, 1 to 1 1/2 minutes.

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Title: Corn Bread
Categories: Penndutch, Breads
Servings: 1

1 c Cornmeal, yellow *or:
1 c Cornmeal, white 4 tb Sugar
1 ts Salt 1 Egg, well beaten
1 c Milk, skim 1 c Flour
4 ts Baking powder 2 tb Butter, melted

Add the sugar and salt to the cornmeal. Beat the egg well and pour into the milk; stir this mixture into the meal, beating thoroughly. Sift the flour and baking powder into the meal, add the melted butter and beat hard. Pour the mixture into a greased pan and bake at 400-F until brown. To make a thin crisp Johnny Cake, use an oblong pan and spread batter thinly. For a soft loaf, spread batter thickly. Source: Pennsylvania Dutch Cook Book Fine Old Recipes, Culinary Arts Press, 1936.

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Title: Ham And Cheese With Coleslaw Categories: Main dish, Vegetables, Breads Servings: 4

2 tb Margarine or butter 1/2 ts Prepared mustard
4 Slices rye bread, toasted 4 Slices cooked ham
1 Large tomato, sliced 4 Slices cheese
1 c Coleslaw

Microwave margarine uncovered in custard cup on high (100%0 until softened, 15 to 30 seconds. Blend in mustard. Spread margarine on one side of each toast lsice. Place slices buttered sides up on serving plate; top with ham tomato and cheese slices. Microwave uncovered until cheese begins to melt, 1 1/2 to 2 minutes. Top each sandwich with a spoonful of coleslaw.

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Title: High-Protein Muffins Categories: Muffins, Breads, Breakfast Servings: 10

1 1/2 c Raisins 1 3/4 c Milk
1 c Stirred whole wheat flour 1 c Soy flour
1 c Toasted wheat germ 4 ts Baking powder

1 1/2 ts Ground nutmeg 3/4 ts Salt
4 Large eggs, slightly beaten 2/3 c Honey
2/3 c Vegetable oil 1/4 c Dark molasses

Combine Bran Flakes, raisins and milk in large mixing bowl. Stir together whole wheat flour, soy flour, wheat germ, baking powder, nutmeg and salt; set aside. Combine eggs, honey, oil and molasses in small bowl; blend well. Add egg mixture to soaked bran flakes; mix well. Add dry ingredients all at once to bran mixture, stirring just enough to moisten. Spoon batter into paper-lined 3-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degrees F. oven 25 minutes or until golden brown. Serve hot with butter and homemade jelly or jam.

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Title: Nifty Hamburgers On A Bun Categories: Breads, Hamburgers, Meats Servings: 4

8 Hamburger buns; * Prepared mustard or catsup
1 lb Lean ground beef 1/4 c Onion; chopped, 1 small
1 ts Salt 1/4 ts Pepper

* Hamburger buns should be the small ones or use 6 slices of bread. ~--------------------------------------------------------------------- ~--Heat oven to 500 degrees F. Spread cut sides of hamburgers buns or one side of each bread slice with mustard. Mix meat, onion, salt and pepper. Spread mixture over the mustard, being careful to bring it to the edges of the buns. Place meat sides up on an ungreased baking sheet. Bake until desired doneness is reached, about 5 minutes. NOTE: If you like, you can have these burgers ready and waiting in the freezer for last-minute cooking. After spreading the meat mixture over the buns, wrap each securely in heavy-duty or double thickness of regular aluminum foil and label; freeze no longer than 2 months. To serve, unwrap desired number of hamburgers and bake about 10 minutes.

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Title: Apple Strudel (Apfelstrudel) Categories: Penndutch, Breads, Fruits Servings: 1
2 1/2 c Flour 1 ts Salt
2 tb Shortening 2 Egg, slightly beaten

1/2 c Water, warm 5 c Apple, sliced 1 c Brown sugar 1/2 c Raisins
1/2 c Nuts, chopped 3 tb Butter, melted
1/2 ts Cinnamon 1 Lemon, grated rind of

Sift the flour and salt together. Cut in the 2 Tbsp shortening and add the eggs and water. Knead well, then throw or beat dough against board until it blisters. Stand it in a warm place under a cloth for 20 minutes. Cover the kitchen table with a small white cloth and flour it. Put dough on it. Pull out with hands very carefully to thickness of tissue paper. Spread with mixture made of the sliced apples, melted butter, raisins, nuts, brown sugar, cinnamon and grated lemon rind. Fold in outer edges and roll about 4 inches wide. Bake at 450-F for 10 minutes, reduce heat to 400-F and continue to bake about 20 minutes. Let cool. Cut in slices about 2 inches wide. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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Title: Cinnamon Buns (The Famous Dutch Sticky Buns) Categories: Penndutch, Breads
Servings: 1

1 c Milk, scalded 1/2 c Raisins, chopped
2 tb Currants 1/2 ts Cinnamon Brown sugar 2 tb Citron, finely chopped 1/2 c Yeast *dissolved in: 1/4 c Water, warm 3 c Flour
1/2 ts Salt 3 tb Butter

Dissolve yeast in warm water and add to milk which has been allowed to become lukewarm. Add sugar (about 3 Tbsp), salt and flour, and knead thoroughly until it becomes a soft dough. Place the dough in a buttered bowl and butter the top of the dough. Cover bowl and put in a warm place. Permit it to stand until the dough becomes three times its original size. Roll until it is one fourth of an inch in thickness, brush with butter and spread with the raisins, currants, citron, brown sugar and cinnamon. Roll as a jelly roll and cut into slices 3/4 inch thick. Place slices in buttered pans, spread well with brown sugar, and bake at 400-F for 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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Title: Coffee Cake (Kaffee Kuchen) Categories: Penndutch, Breads
Servings: 1
1/2 c Butter 1 Egg, separated 1 c Sugar 2 c Milk

6 1/2 c Flour 1 c Yeast *dissolved in: 1/3 c Water, lukewarm Butter, melted Brown sugar

Scald the milk and set aside to cool. Cream the sugar, butter and egg yolk. Add to this the lukewarm milk, alternately with the flour and the dissolved yeast cake. Beat lightly and add the stiffly beaten egg white. Allow this mixture to rise over night. Flour a bake-board and take out large spoonfuls of the dough to which just enough flour has been added to permit it to be rolled into flat cakes. Spread on well-greased pie tins and when light (about 1-1/2 hours) brush melted butter over the top and strew thickly with brown sugar. If preferred, spread "rivels" on top by combining 1/2 cup sugar, 1/2 cup flour, and 2 Tbsp butter. Crumble together and sprinkle on top of cakes. Bake at 400-F about 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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Title: Dutch Schnecken Categories: Penndutch, Breads Servings: 1
1 c Yeast *dissolved in: 1 c Water, warm 5 tb Sugar

1/2 ts Salt 2 c Milk, warm 2 Egg, well beaten 1/2 c Butter, melted Flour *topping:

4 tb Sugar 4 tb Butter 1 1/2 ts Cinnamon

Dissolve the yeast cake and add one Tbsp of the sugar and the salt and enough flour to stiffen to a sponge. Let rise for one hour, then add the rest of the ingredients, using enough sifted flour to make a soft sponge. Let rise again, then roll out dough on a floured board and cover with a mixture of 4 Tbsp sugar, 4 Tbsp butter and 1 1/2 tsp cinnamon. Roll like a jelly roll and cut in 2 inch pieces. Place on well-greased pans and let rise for a third time, then bake at 400-F for 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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Title: Fastnacht Potato Cake Categories: Penndutch, Breads Servings: 1
2 Potato 2 Egg
1 c Sugar 1 ts Salt 1/4 ts Nutmeg 1/2 c Lard *or: 1/2 c Other shortening 1 c Yeast *dissolved in: 1/2 c Water, warm Flour

Boil the pared potatoes in enough water to cover them. Drain off the potato water and save. Mash the potatoes and beat lightly. Measure the potato water and add more water, if necessary, to make 1 1/2 pints. Combine with the rest of the ingredients, using enough flour to make a rather stiff batter. Cover and let rise in a warm place until morning. Knead in the morning, adding as much flour as is necessary. Let rise again. Spread on well-greased tins and when light (about 1-1/4 hours) brush melted butter over top. Strew with "rivels" made by combining 1/2 cup sugar, 1/2 cup flour, and 2 Tbsp butter. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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Title: German Bread Categories: Penndutch, Breads Servings: 1

1/2 c Butter 3/4 c Sugar 1 c Yeast *dissolved in:
1/4 c Water, lukewarm 1 c Milk, scalded 2 Egg, well beaten 2 1/2 c Flour, bread *to: 3 c Flour, bread 1 1/4 c Bread crumbs, soft 3 tb Brown sugar, light 1 ts Cinnamon 1/4 ts Salt
2 tb Butter, melted

Cream together the butter and sugar, add the scalded milk and mix thoroughly. When lukewarm, stir in the dissolved yeast, eggs and flour (using more flour if necessary to make a stiff batter). Beat mixture thoroughly, cover and let rise in a warm place about 1-1/2 hours or until double in bulk. When light, beat again thoroughly. Grease deep pie pan and sprinkle lightly with flour. With a spoon, fill the pie pans with the dough. Sprinkle top of cakes with the following mixture: combine the soft bread crumbs with the melted butter, sugar, salt and cinnamon and mix well. Let cakes rise about 20 minutes and bake at 400-F about 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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Title: German Strickle Sheets Categories: Penndutch, Breads Servings: 1

2 c Sugar 4 Egg, well beaten
4 tb Butter 1 c Yeast *dissolved in: 1/2 c Water, lukewarm
4 c Milk 1 ts Salt Flour

Scald milk and add the eggs and butter. When cool, add the dissolved yeast, salt, sugar and enough flour to form a thin batter. Beat all together about 7 minutes, cover well and set bowl containing mixture in warm place for 7 or 8 hours. After time has elapsed, add enough flour to make a soft dough, knead lightly and set to rise again. When well-raised, roll dough to one inch thickness and cut in biscuit shapes. Allow to rise a second time. Before placing in oven, spread with the following mixture: Mix 2 cups sugar with 4 Tbsp flour and add 1/2 cup butter and cream well; add 4 Tbsp boiling water and beat mixture into a sauce. Bake at 400-F about 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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Title: Moravian Christmas Loaf
Categories: Penndutch, Breads

Servings: 1
3 c Milk 1 c Butter

1 c Sugar 1/2 c Yeast
*dissolved in: 1/4 c Water, warm
6 c Flour 1 ts Salt
1/2 lb Raisins, chopped 1/2 lb Currants
1/4 lb Citron, chopped 1/2 c Almond, blanched, sliced

Scald 2 cups of the milk and let cool. Add the dissolved yeast cake, 3 cups of flour and the salt. Mix well. Cover and set aside to rise in a warm place, over night. In the morning, scald the other cup of milk and add the butter and stir until melted. Combine with the yeast mixture and add the sugar and the balance of the flour, kneading the dough well, until it is no longer sticky. Use more flour if necessary. Combine the fruit and sprinkle with some flour and add to the dough, mixing well. Cover and let rise again until double in bulk. Shape in small loaves, place in small pans, and sprinkle with the sliced almonds. Let rise for 2 hours. Bake at 400-F for 40 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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Title: Potato Sponge Bread
Categories: Penndutch, Breads
Servings: 1

4 Med Potato 2 tb Sugar
1 tb Salt 1 c Yeast
*dissolved in: 1/2 c Water, lukewarm
4 c Flour, bread

Pare and boil the potatoes and while hot, mash finely and rub through a sieve or colander. Add the sugar, salt and dissolved yeast cake. Stir flour into the mixture, beating well. Add more flour to form soft dough. Turn onto a floured board and knead. Return to bowl, cover and let rise over night. In the morning, form into loaves, let rise until light and bake at 350-F for 45 to 50 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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Title: Raisin Bread
Categories: Penndutch, Breads
Servings: 1

1 Med Potato 1 qt Water
1 c Yeast 1 c Water, lukewarm
2 ts Cinnamon 1/2 ts Cloves
1 c Sugar 1 lb Raisins
1 tb Butter Flour

Pare and boil the potato in the quart of water, mash and mix sufficient flour with the water to form a smooth batter. Dissolve the yeast in 1 cup of lukewarm water and combine with the batter. Cover and set in a warm place and let rise for 4 hours. Add the rest of the ingredients and knead, adding flour as needed. Be careful not to get dough too stiff. Let stand for 2 hours, then form into loaves, place in bread pans and let rise until light. Bake at 400-F for 30 to 40 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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Title: Small Coffee Cakes (Kleina Kaffee Kuchen)
Categories: Penndutch, Breads
Servings: 1

1/2 c Butter and other shortening, 2 Egg 2 Egg yolk 3 tb Sugar
1/2 c Cream 2 c Flour, sifted 1 c Yeast *dissolved in: 1 c Milk, lukewarm 1/2 ts Salt

Cream the butter, sugar and salt and add the eggs and egg yolks one at a time, beating well after each addition. To the dissolved yeast, add 3 Tbsp of the flour and mix well. Combine with the first mixture. Add the remaining flour and cream alternately. Grease and flour muffin tins and fill 2/3 full of the dough. Set pans in a warm place until dough has risen to the tops of the pans. Bake at 400-F about 25 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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Title: Streusel Kuchen
Categories: Penndutch, Breads
Servings: 1
1/2 c Potato, mashed 1/2 c Potato water 1/2 c Butter and other shortening, 1/2 c Sugar
3 1/2 c Flour 1 c Yeast
*dissolved in: 1/2 c Water, lukewarm

2 Egg, well beaten 1/2 c Sugar
1 1/2 c Flour *topping:
1 c Flour 1/2 c Sugar
1 Egg yolk, well beaten

Mix together the mashed potatoes, potato water, shortening and sugar. Add to this about 3 1/2 cups flour and the dissolved yeast. Set this dough aside to rise in a warm place over night. The following morning add the eggs, 1/2 cup sugar and 1 1/2 cups flour. Allow this mixture to stand in a warm place until light. Then roll out pieces 6 by 8 by 1 inch thick and place in greased oblong pans. When cakes are ready to be put into the oven, brush top of cake with melted butter. Strew over the tops of the cakes the topping mixture. This mixture should be rubbed through a coarse sieve. Bake at 400-F about 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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Title: Apple Crunch Muffins
Categories: Breakfast, Muffins, Breads
Servings: 4

1 1/2 c Unbleached flour, sifted 1/2 c Sugar
2 ts Baking powder 1/2 ts Salt
1 1/2 ts Ground cinnamon 1/4 c Vegetable shortening 1 Large egg, slightly beaten 1/2 c Milk
1 c Tart apples * Nut crunch topping

* Apples are to be washed and cored. Shred the unpeeled apples for recipe.
~--------------------------------------------------------------------- ~--Sift together flour, sugar, baking powder, salt and cinnamon into mixing bowl. Cut in shortening with pastry blender until fine crumbs form. Combine egg and milk. Add to dry ingredinets all at once, stirring just enough to moisten. Stir in apples. Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Sprinkle with nut crunch topping. Bake in 375 degree oven 25 minutes or until golden brown. Serve hot with butter and homemade jelly or jam. NUT CRUNCH TOPPING: Mix together 1/4 c brown sugar (packed), 1/4 c chopped pecans and 1/2 t ground cinnamon in small bowl.

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Title: Bara Brith (Currant Bread) Welsh Categories: Breads
Servings: 16

1/4 lb Dried fruit 4 oz Candied peel 1 pt Warm water 1/2 ts Mixed spice 2 lb Plain flour 2 ts Salt 6 oz Lard 1 oz Fresh yeast

1/2 lb Demerara sugar 2 Eggs

Oven: 450F, Gas Mark 8 for 15 minutes: 375F, Gas Mark 5 for 45 minutes. Soak the fruit and candied peel in the water with the spice. Leave to steep in a warm place and use the warm spicy, strained water to mix the dough. Sift the flour and salt and rub in the lard; cream the yeast with the sugar and a little of the spiced water; mix this into the flour, together with the eggs and use enough of the water to give a firm, yet elastic dough. Knead well, leave to rise and knock back; blend in the drained fruit and knead again. Shape the dough into loaves and set into greased 1 lb tins in a warm place to prove; bake, reducing the temperature after the first 15 minutes. Originally, in some recipies, the fruit content would have been fresh currants or blackberries. Bara Brith is often served as part of the traditional Welsh tea. It can also be purchased at many of the small bakeries found throughout Wales. British Cookery (BTA/BFPC)

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Title: Beer Biscuits Categories: Breads
Servings: 4
2 c Unbleached flour 3 ts Baking powder 1 ts Salt 1/4 c Shortening
3/4 c Beer

Preheat Oven to 450 degrees F. Sift dry ingredients together. Cut in shortening until it has cornmeal consistanch. Stir in beer, knead lightly, roll out to 1/2-inch thickness. Bake 10 - 12 minutes or until golden brown. Makes 12 to 15 biscuits.

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Title: Bran Date Bread
Categories: Breads
Servings: 12
1 1/4 c Unbleached flour, sifted 1 1/2 ts Baking powder 1 ts Salt 1/2 c Active sourdough starter

3/4 c Buttermilk or sour milk 1 c Finely chopped pitted dates 1 c All bran 1 ts Grated lemon peel (zestonly) 2 Large eggs, beaten 1/4 c Vegetable oil

3/4 c Firmly packed. brown sugar

Sift dry ingredients together. Dust dates with 1 T flour mixture, then add to the bowl. Then add the brown sugar, all bran, and grated lemon peel. Combine 3/4 cu buttermilk, 2 beaten eggs, 1/4 cup vegetable oil.

Add all once to flour mixture with the sourdough starter, stirring until well moistened. Pour into greased or waxpaper lined loaf pan about 9 x 5-inches. Bake at 350 degrees for 1 hour. Allow to stand 10 minutes in pan and then remove from pan and cool until cold. Wrap in plastic wrap or foil and place in Refrigerator. Use cream cheese or home made butter on this bread for an out of this world taste.

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Title: Bran Muffins-in-waiting Categories: Muffins, Breads, Breakfast Servings: 6
1 c Warm water 3 1/2 c Wheat/oat bran cereal 2 1/2 c Unbleached all-purpose flour 2 1/2 ts Baking soda 1/2 c Butter/margarine, room temp. 1 1/2 c Granulated sugar 2 Large eggs 2 c Butter/sour milk.

Mix water with 1 cup cereal. Sift flour with baking soda. In a large bowl, beat butter until creamy. Add sugar 1/2 cup at a time, beating after each addition. Blend in eggs, one at a time, beating well after each addition. Scrape sides of bowl often. Stir in flour mixture 1/2 cup at a time, alternating with butter/sour milk, added 1/2 cup at a time also. Stir in soaked bran and the remaining bran cereal. Cover and store in refrigerator at least 6 hours before baking. To bake muffins, heat oven to 400 degrees F. Grease 2 1/2-inch Muffin Cups. Stir batter gently. Fill each muffin cup with about 1/4 c batter. Bake about 20 minutes, or until nicely browned. Remove from pan and serve hot with butter. Makes 6 cups batter or about 24 2 1/2-inch muffins.

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Title: Candied Orange Rind Bread Categories: Breads, Fruits, Quick Servings: 10

4 Oranges; md 1 c Water
1 c Sugar 4 c Unbleached flour
6 ts Baking powder 1/2 ts Salt
1/4 c Butter or regular margarine 1/2 c Sugar
2 Eggs; lg 2 c Milk

Thinly peel the oranges, using a vegetable peeler. Cut the orange rind into thin slivers. (Reserve the oranges for another use, or eat them and enjoy.) Combine the orange rind and 1 cup of water in a 2 quart saucepan and bring to a boil, then reduce the heat, cover, and simmer for 15 minutes or until the rind is tender. Add the 1 cup of sugar and continue cooking, uncovered, until the mixture is syrupy, about 15 minutes. Cool to room temperature. Meanwhile, sift the flour, baking powder and salt together in a bowl and set aside. Cream the butter and 1/2 cup of sugar together until light and fluffy, using a electric mixer set on medium. Add the eggs and blend well. Blend in the cooled orange rind mixture. Add the dry ingredients alternately with the milk to the creamed mixture, beating well after each addition. Pour the batter into 2 greased 9 X 5 X 3-inch loaf pans. Bake in a preheated 350 degree F. oven for 50 minutes or until a cake tester or wooden pick inserted in the center comes out clean. Cool in the pans for 10 minutes before removing to wire racks to finish cooling. Wrap in aluminum foil and let stand overnight before slicing. This bread slices better when it has cooled for 24 hours.

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Title: Cardamom Coffee Cakes Categories: Breads, Christmas Servings: 2

1 1/2 c Milk 1 pk Cake yeast 3/4 c Sugar 6 1/4 c Sifted all-purpose flour 1/2 c Butter 1/4 ts Salt

3 Egg yolks 1 ts Cardamom
----------topping----------- 2 tb Milk
6 tb Sugar

1. Scald milk and cool to lukewarm. Crumble yeast into bowl, add 1 Tsp sugar and lukewarm milk. 2. Beat in 3 cups flour; beat until smooth. Cover well and let rise until light and double in bulk, 1 - 1-1/2 hours. 3. Add soft butter, remaining sugar, salt, egg yolks, cardamom and 3 cups flour. Mix thoroughly. Place remaining 1/4 cup flour on board or pastry cloth for kneading. 4. Turn out dough and knead until smooth and elastic. Place in greased bowl. Cover well. Set aside to rise until double in bulk, 1 to 1-1/2 hours. 5. Cut risen dough in half for two cofee cakes (braids). Cut each half into 3 pieces. Roll each piece into a roll 16 inches long. Pinch 3 rolls together at one end, braid and pinch other ends together. Place braid on cookie sheet. Make second braid and place on cookie sheet. 6. Let braids rise until double in bulk, about 45 minutes. For topping brush each braid with 1 Tbsp milk and sprinkle with 3 Tbsp sugar. 7. Bake in moderate oven (375) 25 to 30 minutes. Yield: 2 coffee cakes

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Title: Carrot-Walnut Bread Categories: Breads, Vegetables, Nuts Servings: 4

1 1/2 c Unbleached flour; sifted 1 ts Baking soda 1/2 ts Cinnamon; ground 1/4 ts Nutmeg; ground 1/4 ts Salt 1 c Sugar 3/4 c Cooking oil 2 Eggs; lg

1 1/2 c Carrots; pared, shredded 1/2 c Walnuts; chopped

Sift the flour, baking soda, cinnamon, nutmeg and salt together in a small bowl and set aside. Combine the sugar, oil and eggs in a mixing bowl. Beat, with an electric mixer set on medium speed, for 2 minutes.

Add the dry ingredients, stirring just until moistened. Stir in the carrots and walnuts. Pour the batter into a greased 9 X 5 X 3-inch loaf pan and bake, in a preheated 350 degree F. oven for 1 hour or until a cake tester or wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes, remove from the pan and finish cooling on the wire rack.

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Title: Cinnamon-Raisin Bread Categories: Breads, Fruits, Yeast Servings: 10

5 1/2 c Unbleached or bread flour 2 pk Active dry yeast; or 2 ts Active dry yeast; bulk 1 c Milk
3/4 c Water 1/4 c Sugar
1/4 c Vegetable oil 2 ts Salt

1 Egg; lg 1 c Raisins
1 c Sugar 1 ts Cinnamon; ground,or to taste
2 ts Butter or margarine; melted

Stir 2 cups of flour and the yeast together in a large mixing bowl. Heat the milk, water, 1/4 cup sugar, oil and salt in a saucepan over very low heat until very warm, (120-130 degrees F.). Ad the liquid mixture to the flour-yeast mixture. Beat, with an electric mixer at medium speed, until smooth, about 3 minutes. Blend in the egg and then stir in the raisins. Gradually stir in enough of the remaining flour to make a moderately soft dough, (It will be slightly sticky and light in weight). Turn the dough out on a lightly floured surface, adding flour if needed as you knead the dough, and knead until smooth and satiny about 10 minutes. Cover the dough with the bowl and let rest for 20 minutes. Combine the 1 cup of sugar and the cinnamon, then set aside. Punch the dough down and divide in half. Roll out one half, on the floured surface, to a 14 X 7-inch rectangle. Brush with the melted butter and sprinkle with half of the cinnamon-sugar mixture. Beginning at the narrow end, roll up tightly like a jelly roll. Press the edges to seal and fold the ends under. Place in a greased 8 1/2 X 4 1/2 X 2 1/2-inch loaf pan. Repeat for the second half. Brush the tops of the loaves with the remaining butter. Cover and let rise in a warm place until doubled, about 45 minutes. Bake in a preheated 375 degree F. oven for 35 to 40 minutes or until the loaves sound hollow when tapped. Remove from the pans immediately and cool on wire racks.

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Title: Corn Meal Muffins
Categories: Muffins, Breads, Breakfast
Servings: 4

1 c Unbleached all-purpose flour 4 ts Baking powder
2 tb Granuleated sugar 1 ts Salt
1 c Yellow cornmeal 2 Large eggs 1/4 c Vegetable oil

Grease 12 2 1/2-inch muffin cups. Heat oven to 425 degrees F. Sift flour, baking powder, sugar and salt into medium-sized bowl. Add cornmeal and stir to mix well. In small bowl, beat eggs with fork. Add milk and oil. Add all at once to dry ingredients. Stir mixture only until dry ingredients are mositened. Batter will be lumpy. Drop batter from a tablespoon into the prepared muffin cups, filling each cup 1/2 to 2/3rds full. Bake 15 to 20 minutes, or until golden brown. Remove and serve hot with butter, bacon and eggs.

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Title: Cranberry Muffins
Categories: Muffins, Breads, Breakfast
Servings: 4
2 1/4 c Unbleached flour, sifted 1/4 c Sugar
3/4 ts Baking soda 1/4 ts Salt

1 Large egg, slightly beaten 3/4 c Butter/sour milk 1/4 c Vegetable oil 1 c Chopped raw cranberries 1/2 c Sugar

Sift together flour, 1/4 cup sugar, baking soda and salt into bowl. Combine egg, butter/sour milk and oil in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Combine cranberries and 1/2 cup sugar; stir into batter. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degrees F. oven 20 minutes or until golden brow. Serve hot with butter and homemade jelly or jam.

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Title: Date Or Raisin Bran Muffins
Categories: Muffins, Breads, Breakfast

Servings: 4
1 c Wheat/oat bran cereal 3/4 c Milk
1 c Unbleached all-purpose flour 2 1/2 ts Baking powder 1/2 ts Salt 1/4 c Granulated sugar 1/2 c Seedless raisins * 1/2 c Chopped walnuts
1 Large egg 1/4 c Vegetable oil

* Finely chopped pitted dates may be substituted to get Date Muffins. ~--------------------------------------------------------------------- ~--Mix cereal and milk. Let stand a few minutes until most of the milk is absorbed. Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F. Sift flour, baking powder, salt and sugar into a medium-sized bowl. Stir to mix well. Add dates/raisins and nuts; toss to mix. Add egg and oil to soaked cereal and beat well with a fork. Pour into flour mixture and stir only until dry ingredients are moistened. Batter will be lumpy. Drop batter into prepared pans, filling each cup half to two-thirds full. Bake about 30 minutes, or until browned. Remove from pan and serve hot with butter and jelly or preserves.

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Title: Dillbrot (Dill Bread)
Categories: Breads, Cheese/eggs, Vegetables Servings: 4

1 pk Yeast; active dry 1 c Cottage cheese; creamed *
2 tb Sugar 1 tb Onion; minced
1 tb Butter; melted 1 Egg; large
1 ts Salt 2 ts Dillseed
2 1/4 c Flour; unbleached or bread

* Creamed Cottage Cheese should be heated to lukewarm.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Dissolve yeast in warm water. Combine all ingredients in a mixing bowl, except add the flour a little at a time (it may take up to 2 1/2 cups of flour). Beat until well mixed and mixture is stiff but not heavy. (Standard bread dough feeling). Cover and let rise in a warm place until doubled. Punch down and put dough in a bread pan, or arrange in a round shape on a greased cookie sheet. Let rise again. Bake for 30 to 45 minutes at 350 degrees F. While warm, bursh loaf with soft butter, sprinkle well with salt. Makes 1 loaf.

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Title: Dilly Zucchini Ricotta Muffins Categories: Muffins, Breads, Dinner Servings: 4

1 1/2 c Unbleached flour 2 tb Sugar 3 ts Baking powder 1/2 ts Salt 3/4 ts Dill weed 1/4 c Milk 1/2 c Margarine/butter, melted 2 Large eggs 2/3 c Ricotta cheese 1/2 c Shredded zucchini

Heat oven to 400 degrees F. Line with paper baking cups or grease, 12 muffin-pan cups. Lightly spoon flour into measuring cup, level off. In large bowl, combine flour, sugar, baking powder, salt and dill weed, mix well. In medium bowl combine milk, margarine and eggs. Stir in ricotta cheese and zucchini, beat well. Add to dry ingredients, stirring just until moistened (Batter will be stiff). Fill prepared muffin cups 2/3rds full. Bake at 400 degrees F. for 20 to 25 minutes or until golden brown. Immediately remove from pan and serve.

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Title: Easy Parker House Rolls Categories: Breads, Yeast
Servings: 4

1 1/4 c Milk; scalded 3 ts Sugar
2 ts Butter or regular margarine 3/4 ts Salt
2 pk Active dry yeast; or 2 ts Active dry yeast; bulk

1/4 c Lukewarm water; 110 deg. f. 4 1/2 c Unbleached flour 2 ts Butter or margarine; melted

Pour the scalded milk over the sugar, 2 tbls of butter and salt in a mixing bowl. Cool to lukewarm. Sprinkle the yeast over the lukewarm water and stir to dissolve. Add 2 cups of flour, and the yeast mixture to the milk mixture. Beat, with an electric mixer on medium speed, until smooth, about 2 minutes. Gradually add enough of the remaining flour to make a soft dough, then cover and let rest for 15 minutes. Knead the dough a few times on a lightly floured surface until it is no longer sticky and roll out to a 1/2-inch thickness. Cut into rounds, using a floured biscuit cutter. Brush the rounds with the remaining 2 Tbls of melted butter and crease each roll in the center with the dull edge of a knife. Fold the rolls over on the crease and press the edges together lightly. Place on greased baking sheets and cover. Let rise in a warm place until almost doubled, about 30 minutes. Bake in a preheated 400 degree F. oven for 10 minutes or until golden brown. Remove from the baking sheets and cool on wire racks. NOTE: These rolls are almost a must at the Holiday dinners coming up shortly. Restaurants and most older cooks make it a tradition to serve them.

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Title: Festive Cranberry Loaf Categories: Breads, Fruits, Nuts Servings: 4
2 c Unbleached flour; sifted 1 c Sugar
1 1/2 ts Baking powder 1 ts Salt

1/2 ts Baking soda 1/4 c Shortening
1 Egg; lg, beaten 3/4 c Orange juice; fresh 1 ts Orange rind; grated 1 c Raw cranberries; coarse chop

1/4 c Walnuts; chopped 1 ts Unbleached flour

Sift the 2 cups of flour, sugar, baking powder, salt and baking soda into a bowl then, using a pastry blender, cut the shortening in until crumbs form. Combine the egg, orange juice and orange rind and add to the crumb mixture all at once, stirring until just moistened. Combine the coarsely chopped cranberries, walnuts and 1 tb of flour and add the mixture to the batter. Pour into a greased and waxpaper lined loaf pan 8 1/2 X 4 1/2 X 2 1/2-inch loaf pan. Bake in a preheated 350 degree F. oven for 1 hour or until a cake tester or wood pick inserted in the center comes out clean. Cool in the pan for 10 minutes before turning out to cool to room temperature. Wrap the loaf in aluminum foil and let stand over night for better slicing.

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Title: Flour Tortillas Categories: Mexican, Breads Servings: 12

4 c All purpose flour 1 1/2 ts Salt
1 1/2 ts Baking powder 4 tb Lard or shortening 1 1/2 c Warm water
Combine dry ingredients in a mixing bowl. Cut in shortening. Make a well in the center and add water, a small amount at a time, to form a dough. Knead dough in bowl until smooth and elastic. Cover and wet aside for ten minutes. Form dough into egg-sized balls and flatter between palms. With rolling pin, roll each ball into a 6 inch circle, about 1/8 inch thick. Cook on preheated ungreased skillet over medium high heat, apprx. two min. per side, until tortilla looks slightly speckled. Cover with a clean towel to keep warm and soft until served. The tortillas may be cooled and stored in plastic bags in the freezer for later use.

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Title: Golden Raisin Loaves Categories: Breads, Fruits, Yeast Servings: 10

2 c Whole wheat flour; stirred 1/4 c Sugar
2 pk Active dry yeast; or 2 ts Active dry yeast; bulk
1 ts Salt 2 ts Cinnamon; ground 3/4 c Water 1/3 c Butter or regular margarine 1/2 c Buttermilk 2 Eggs; lg
1 1/2 c Raisins; golden 2 1/2 c Unbleached flour; sifted Vegetable oil ------vanilla frosting-----
2 c Confectioners' sugar 1/4 ts Vanilla
2 1/2 ts Milk

NOTE: The amount of flour can vary from 2 1/4 to 2 3/4 cups depending on Stir 1 3/4 cups of the whole wheat flour, sugar, undissolved yeast, salt and cinnamon together in a large mixing bowl. Heat the water and butter in a saucepan over low heat to very warm (120-130 degrees F.). Remove from the heat and stir in the buttermilk. Add to the flour-yeast mixture and beat, with an electric mixer on medium speed, until smooth, about 2 minutes. Add the eggs and beat an additional 2 minutes, then stir in the raisins. Gradually add the remaining 1/4 cup of whole wheat flour and enough white flour to make a stiff but light dough. (Heaviness indicates too much flour and the bread will not rise correctly.) Let rest for 5 minutes. Turn the dough out onto a lightly floured surface and knead until smooth, about 5 to 8 minutes. Cover with the mixing bowl and let rest for 30 minutes. Punch the dough down and divide in half. Let rest 10 minutes, then roll each half to a 12 X 7-inch rectangle. Beginning at the 7-inch side, roll up tightly like a jelly roll and seal the edges. Tuck the ends under to form rounded edges, (the loaf should be about 7 X 3-inches in size). Place on a greased baking sheet. Brush with oil and repeat for the second batch of dough. Cover and let rise in a warm place until almost doubled, about 30 minutes. Bake in a preheated 375 degree F. oven for 25 minutes or until the loaves sound hollow when tapped. Remove from the baking sheet and cool on wire racks for 20 minutes. Frost with the vanilla icing if desired. VANILLA ICING: Combine the sugar, vanilla, and milk in a bowl and beat until smooth.

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Title: Grand Champion Pumpkin Bread Categories: Breads, Fruits, Vegetables Servings: 10

3 1/3 c Unbleached flour; sifted 4 ts Pumpkin pie spice 2 ts Baking soda 1 ts Baking powder
1 1/2 ts Salt 2 2/3 c Sugar
2/3 c Cooking oil 4 Eggs; lg 2 c Pumpkin; mashed, canned, 1cn 2/3 c Water
2/3 c Chopped dates

Stir the flour, pumpkin pie spice, baking soda, baking powder, and salt together in a small bowl and set aside. Beat the sugar and oil together in a medium mixing bowl, using an electric mixer set on high, until light and fluffy. Add the eggs, one at a time beating well after each addition, and then beat in the pumpkin. Add the dry ingredients alternately with the water to the sugar mixture, beating well after each addition, using a mixer set on low speed. Stir in the dates and pour the batter into 2 greased 9 X 5 X 3-inch loaf pans. Bake in a preheated 324 degree F. oven for 55 minutes or until a cake tester or wooden pick inserted in the center comes out clean. Cool in the pans on wire racks for 10 minutes, then remove from the pans and continue cooling on the racks.

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Title: Instant Potato Lefse
Categories: Breads, Christmas
Servings: 6

1 pk (7 oz) instant potatoes 2 ts Salt
1 tb Butter 1 c Rich milk
1 c Boiling water 1 1/2 c Flour

Place instant potato flakes, salt and butter in mixing bowl. Add boilig water to milk and add to potato mixture. Mix quickly until thick and smooth. Add just enough flour to be able to handle dough. Knead lightly. Form into balls and roll very thin on floured board. Bake on hot electric lefse grill (any griddle will work), turning to brown both sides.

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Title: Justin Wilson's Hush Puppies
Categories: Cajun, Breads
Servings: 48

2 c Cornmeal Ground cayenne pepper
1 c Plain flour 2 Eggs, beaten
1 ts Baking powder 1 c Buttermilk
1 ts Salt 1 c Green onion, finely chopped 1/2 ts Soda 2 tb Bacon drippings, hot 1/2 c Parsley, finely chopped 1/2 ts Garlic powder (to taste) Deep fat for frying

Combine all dry ingredients. Add eggs, buttermilk, onions, and oil or bacon drippings. Mix well. Drop in deep hot fat by spoonfuls and brown on all sides. Now, I said above that this makes 48, I've never counted, so I don't know for sure. But it sure does make a bunch. The main reason why I said 48 is because the program, MenuMaster, won't let you past that field unless you tell it something. Justin Wilson says, "Hush puppy is an old Southern term that originated after the Civil War. People didn't have enough for themselves to eat let alone feed their dogs, so when the old hounds started barking from hunger, they would throw pieces of fried corn bread to them, yelling, 'Shut up, dog! Hush puppy!"

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Title: Kasespatzle (Spaetzle Cheese Noodles)
Categories: German, Breads, Cheese/eggs
Servings: 4

3 tb Butter or margarine 3 Onions;sliced in small rings
3 oz Emmenthaler cheese; grated 1 ts Dry mustard
2 c Spaetzle noodles 2 tb Chives; chopped Heat butter in frypan, add onions, and brown lightly. Toss cheese with dry mustard. Add cooked noodles to cooked onions and cheese; mix well. Place mixture in an ovenproof casserole. Bake at 300 degrees F. for 20 to 30 minutes or until hot and bubbly. Sprinkle top with chopped chives before serving.

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Title: Lefse
Categories: Breads, Christmas Servings: 6
2 c Milk, scalded 1/2 c Lard 1 tb Salt 4 c Flour

Add lard, salt and 2 cups flour to scalded milk and mix well over low heat. Remove from fire. Sift 2 cups of flour on board, add warm dough and work in flour. Knead well and cool. This dough can be rolled immediately or kept in a cool place for a couple of days. May be stored in a plastic bag. Make a small patty, about hamburger size, with even sealed edges as you would for pastry. Flour board lightly and with a Scandinavian rolling pin roll patty in all directions, keeping the dough round. Roll lightly, stretching dough until it is almost as large as the lefse baker. Use pointed stick to handle dough when it is transferred from the board to the baker. Brown lightly, prick air bubbles, turn and brown other side. It may be necessary to change heat control from high to low. This is a soft bread. Serve with butter, or butter and sugar. (Note: I don't have either a Scandinavian rolling pin or a lefse baker, so I use a regular rolling pin and a griddle. This is like a Swedish tortilla! We usually spread butter and sprinkled sugar over the lefse then rolled them up and DEVOURED them!)

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Title: Melt-In-Your-Mouth Rolls Categories: Breads, Yeast
Servings: 6

2 c Milk 1/4 c Shortening 1/4 c Sugar 2 ts Salt
2 pk Active dry yeast; or 2 ts Active dry yeast; bulk 1/4 c Luke-warm water; (110 deg.f) 7 c Unbleached flour; sifted
2 Eggs; lg

Scald the milk in a saucepan. Pour over the shortening, sugar and salt in a large mixing bowl. Cool to lukewarm. Sprinkle the yeast over the lukewarm water and stir to dissolve. Add the yeast mixture, 3 cups of the flour, and eggs to the milk mixture. Beat, using an electric mixer set on medium speed, for about 2 minutes. Gradually stir in enough of the remaining flour to make a soft dough. Turn the dough out on a lightly floured surface and knead until smooth and satiny, about 8 to 10 minutes. Place the dough in a greased bowl, turning once to grease the top and cover. Let rise in a warm place until double, about 1 hour. Punch the dough down and divide the dough into thirds, then let the dough rest for 10 minutes. Divide each third into 12 pieces and shape each piece into a ball. Place 12 balls, equally spaced, in a greased 9-inch round cake pan. Repeat for the remaining two thirds. Cover and let rise until doubled, 45 to 60 minutes. Bake in a preheated 400 degree F. oven for 12 to 15 minutes or until golden brown. Remove from the pans and cool on wire racks.

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---------- Recipe via Meal-Master (tm) v7.05 Title: Mexicali Spoon Bread Casserole

Categories: Breads, Cheese, Hamburger Servings: 8

--------meat mixture-------- 1 1/2 lb Lean ground beef 1 c Onion; chopped, 1 lg 1/4 c Green bell pepper; chopped 1 Clove garlic; minced 15 oz Tomato sauce; 1 cn

12 oz Whole kernel corn; 1 cn 1 1/2 ts Salt
Chili powder; to taste 1/8 ts Pepper

1/2 c Ripe olives; sliced ------cornmeal topping-----1 1/2 c Milk 1/2 c Yellow cornmeal
1/2 ts Salt 3/4 c Cheddar cheese; shredded 2 Eggs; lg, beaten

Heat the oven to 375 degrees F. Cook and stir the meat, onion, green pepper and garlic in a large skillet until the onion is tender and the meat is browned. Drain off the excess fat. Stir in the tomato sauce, UNDRAINED corn, 1 1/2 ts salt, the chili powder, pepper and olives. Heat to boiling then reduce the heat and simmer, uncovered, while preparing the cornmeal topping. Mix the milk, cornmeal and 1/2 ts salt in a saucepan. Cook and stir over medium heat just until the mixture boils. Remove from the heat and stir in the cheese and eggs. Turn the hot meat mixture into an ungreased 2 1/2 to 3-quart casserole. Immediately pour the topping onto the meat mixture. Bake, uncovered, until a knife inserted in the topping comes out clean, about 40 minutes. Serve hot.

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Title: Mexican Cornbread Categories: Meats, Breads Servings: 4

1 lb Ground meat Salt & pepper to taste
1 c Chopped onion 1/2 lb Grated american cheese
3 Jalapeno peppers finely chop 1 c Cornmeal
3 Large eggs 1/2 ts Soda
3 tb Bacon drippings 1 c Sweet milk
1 ts Salt

Make batter by mixing together the cornmeal, eggs, soda, drippings, milk, and salt. Mix well. Brown meat and drain off grease. Grease a 9 x 13-inch baking pan. Add 1/2 batter then sprinkle on the meat, onions, peppers, and last add cheese. Cover with remaining batter. Cook at 350 degrees F. for about 45 minutes. Serve hot.

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Title: Molasses Refrigerator Muffins Categories: Muffins, Breads, Brunch Servings: 12

4 c Unbleached flour, sifted 2 ts Baking soda
1 ts Salt 1 ts Ground cinnamon
1 ts Ground ginger 1/4 ts Ground cloves 1/4 ts Ground allspice 1/4 ts Ground nutmeg 1 1/3 c Vegetable shortening 1 c Sugar
4 Large eggs, slightly beaten 1 c Molasses
1 c Butter/sour milk 1 c Raisins

Sift together flour, baking soda, salt, cinnamon, ginger, cloves, allspice and nutmeg; set aside. Cream together shortening and sugar in mixing bowl until light anf fluffy, using electric mixer at medium speed. Add eggs beat well. Blend in molasses and butter/sour milk. Add dry ingredients all at once, stirring just enough to moisten. Stir in raisins. Spoon into greased 3-inch muffin-pan cups, filling 1/2 full. Bake in 350 degree oven 20 minutes or until golden brown. Serve hot with butter and jam. NOTE: Batter can be stored in refrigerator in covered container for up to 3 weeks.

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Title: Muffins Basic And Variations Categories: Muffins, Breads, Breakfast Servings: 4

2 c Unbleached all-purpose flour 1 tb Baking powder
2 tb Granulated sugar 1 ts Salt
1 Large egg 1 c Milk 1/2 c Vegetable oil

Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F. Sift Flour, baking powder, sugar and salt into a medium-sized bowl. Stir to mix well. In a small bowl, beat egg with a fork. Add milk and oil. Add all at once to dry ingredients.

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

Drop batter from a tablespoon into prepared muffins pans, filling each cup half to two-thirds full. Bake 15 to 20 minutes, or until golden brown. Remove from pan and serve hot with butter, jam or marmalade. VARIATIONS: GINGER MUFFINS: Add 1/2 Cup finely diced candied ginger to flour mixture before adding liquid. BANANA PECAN MUFFINS: Prepare muffin batter but use only 1/2 cup milk. Add 1/2 cup chopped pecans and 1/4 t ground nutmeg to sifted flour. Add 1 cup mashed, peeled banana with the egg, milk and oil. BLUEBERRY MUFFINS: Toss 1 cup washed and well-drained fresh or frozen blueberries with sifted flour mixture before adding liquid. ORANGE MUFFINS: Cut 2 peeled navel oranges into sections. When batter is in the cups, place an orange section on top of each and sprinkle lightly with granulated sugar. CHEESE MUFFINS: Fold 1/2 cup grated sharp yellow cheese into muffin mix with the last few strokes on batter. Serve hot with scrambled eggs and bacon for a special breakfast. SURPRISE MUFFINS: Fill muffin cups 1/3rd full of batter. Drop 1/2 t of your favorite jelly in center of batter. Add batter to fill cup 2/3rds full. Kids just love these as you will. COCONUT MUFFINS: Add 1 c Shredded coconut with the last few strokes of mixing. For a snack have coconut muffins, butter and milk. CHIVE MUFFINS: Fold 1/4 cup chives into the batter during the last few strokes and serve at dinner. Great with a steak and salad.

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Title: Oatmeal Muffins
Categories: Breakfast, Breads, Muffins Servings: 5

1 c Quick-cooking oats 1 c Butter/sour milk 1 c Unbleached flour, sifted 1 ts Baking powder 1/2 ts Baking soda 1 ts Salt
1/3 c Butter or regular margarine 1/2 c Brown sugar, packed
1 Large egg

Combine oats and butter/sour milk in small bowl. Mix well and let stand 1 hour. Sift together flour, baking powder, baking soda and salt; set aside. Cream together butter and brown sugar in mixing bowl, using electric mixer at medium speed. Add egg; beat until light and fluffy. Add dry ingredients alterantely with oat mixture to creamed mixture, blending well after each addition. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown. Serve hot with homemade jam or preserves.
Title: Onion-Cheddar Bread

Categories: Breads
Servings: 4
2 1/2 c Unbleached all-purpose flour 1 c Whole wheat flour 1 pk Active dry yeast 1/3 c Warm water (110-115 degrees)

1/2 c Orange juice 1/2 c Water
2 tb Butter or margarine * 1 Env. onion soup mix 1 tb Sugar 1 ts Salt
5 oz Shredded cheddar cheese Melted butter or margarine

* Butter or margarine should be cut into small pieces.
~--------------------------------------------------------------------~---- In medium bowl, combine flours and set aside. In large bowl, dissolve yeast in warm water. Add orange juice, water, butter, onion recipe soup mix, sugar, salt, and 2 cups flour mixture. Mix until smooth. Stir in enough of the remaining flour mixture until soft dough is formed and it pulls away from the sides of the bowl. Turn dough onto lightly floured board, then knead until smooth and elastic, about 10 minutes. Cover and let rise in warm place until doubled, about 1 hour. (Dough is ready if indentation remains when touched) Preheat oven to 375 degrees F. Punch down dough, then turn onto lightly floured board. Press into 10 x 8-inch rectangle; top with 1 cup cheese. roll, starting at 8-inch side, jelly-roll style; pinch ends to seal. Place in 9 x 5 x 3-inch loaf pan, seam side down. Brush with melted butter, then top with remaining cheese. Bake 45 minutes or until bread sound hollow when tapped. Remove to wire rack and cool completely before slicing. Makes 1 loaf.

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Title: Parmesan Herb Muffins Categories: Muffins, Breads, Dinner Servings: 4

2 c Unbleached flour 1 tb Sugar
1 1/2 ts Baking powder 1/2 ts Baking soda 1/2 ts Sage leaves, crumbled 1/2 c Chopped fresh parsley 1/4 c Grated parmesan cheese 1 1/4 c Butter/sour milk 1/4 c Butter/margarine, melted 1 Large egg

Heat oven to 400 degrees F. Grease bottoms of 12 muffin-pan cups or line with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour sugar, baking powder, baking soda, sage, parsley and cheese, blend well. Add butter/sour milk, margarine and egg; stir just until dry ingredients are moistened. Fill prepared muffin cups 2/3rds full. Bake at 400 degrees F. for 15 to 20 minutes or until toothpick inserted in center coumes out clean. Serve hot. MICROWAVE DIRECTIONS: Prepare muffin batter as directed above. Using 6 cup microwave-safe muffin pan, line each with 2 paper baking cups to absorb moisture during baking. Fill cups 1/2 full. Sprinkle top of each muffin with cornflake crumbs. Microwave 6 muffins on HIGH for 2 1/2 to 3 minutes or until toothpick inserted in center comes out clean, rotating pan 1/2 turn halfway through baking. Remove muffins from pan and immediatedly discard outer baking cups. Cool 1 minute on wire rack before serving. Repeat with remaining batter.

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Title: Pecan Cinnamon Muffins Categories: Muffins, Breads, Breakfast

Servings: 4
1 1/2 c Unbleached flour, sifted 1/4 c Sugar 1/4 c Brown sugar, packed 2 ts Baking powder 1/2 ts Salt 1/2 ts Ground cinnamon

1 Large egg, slightly beaten 1/2 c Vegetable oil 1/2 c Milk 1/2 c Chopped pecans

Sift together flour, sugar, brown sugar, baking powder, salt and cinnamon into mixing bowl. Combine egg, oil and mil in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Stir in pecans. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling each 2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown. Serve hot with butter and homemade jelly or jam. Serving Hint: Match the mood of your mealtime by using a variety of pretty napkins to line a muffin basket. For a picnic, choose a red and white checked napkin; for special dinners, use your finest linen napkins; and for Christmas, of course, a bright red napkin.

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Title: Pumpkin Bread
Categories: Breads, Fruits, Nuts
Servings: 4

3 1/2 c Unbleached flour; sifted 1 1/2 c Light brown sugar; packed
1 1/2 c Sugar; granulated 2 ts Baking soda
1 1/2 ts Salt 1 ts Cinnamon; ground 1/2 ts Nutmeg; ground 4 Eggs; lg
1 c Salad oil 2/3 c Water
2 c Pumpkin; mashed, canned 1 c Raisins
1 c Walnuts; chopped

Preheat the oven to 375 degrees F, and grease 3 medium (8 1/2 X 4 1/2) loaf pans, sprinkling a little brown sugar in each. Combine all the dry ingredients in a large bowl and fashion a well in the center. Break in the 4 eggs and add the salad oil, water and pumpkin. Beat thoroughly until well mixed, then add the raisins and nuts. Pour into the prepared pans. Bake 1 hour and 15 minutes or until a cake tester or wooden pick inserted in the center comes out clean. Cool for 5 minutes in the pans before turning onto wire racks to cool. NOTE: This bread can be wrapped in aluminum foil and frozen very satisfactorily.

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Title: Pumpkin Muffins
Categories: Dinner, Breakfast, Breads
Servings: 4

1 c Unbleached flour, sifted 2 ts Baking powder 1/4 ts Salt 1/4 ts Ground cinnamon 1/4 c Vegetable shortening 2/3 c Sugar

1 Large egg 1/2 c Canned, mashed pumpkin 2 tb Milk

Sift together flour, baking powder, salt and cinnamon; set aside. Cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. Beat in egg. Combine pumpkin and milk in small bowl. Add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. Spoon pagger into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with butter and homemade jam.
Title: Pumpkin Oat Muffins

Categories: Breakfast, Breads, Muffins Servings: 12

1 c Unbleached flour, sifted 2 ts Baking powder 1 ts Pumpkin pie spice 1/4 ts Baking soda
1/2 ts Salt 3/4 c Canned, mashed, pumpkin 1/2 c Brown sugar, packed 1 Large egg, slightly beaten 1/4 c Milk 1/4 c Vegetable oil
1 c Quick-cooking oats 1/2 c Raisins
Crumb topping

Sift together flour, baking powder, pumpkin pie spice, baking soda and salt; set aside. Combint pumpkin, brown sugar, egg, milk, oil, oats and raisins in bowl; blend well. Add dry ingredients all at once, stirring just enough to moisten. Spoon batter into grease 3-inch muffin-pan cups, filling 2/3rds full. Sprinkle with crumb topping. Bake in 400 degree F. oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly or jam. CRUMB TOPPING: Combine 1/2 c brown sugar (packed), 1 T unbleached flour, 1/4 t pumpkin pie spice and 2 T butter or regular margarine in bowl. Mix until crumbly.

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Title: Quick Sticky Buns Categories: Breads, Yeast Servings: 24

------------buns------------ 1 1/4 c Milk 1/4 c Butter 3 1/4 c Flour 1/4 c Sugar 1 ts Salt

2 pk Yeast 1 Egg
----------topping----------- 1 c Brown sugar 1 1/2 ts Cinnamon 3/4 c Butter 2 tb Corn syrup 1 c Walnuts

Heat milk and butter to 120 to 130 degrees. Mix together 2 cups flour, sugar, salt, yeast and egg. Add liquid and beat medium four minutes. Stir in rest of flour. Cover and rise until double (30 to 45 minutes). Generously grease 24 muffin cups. Chop nuts. Heat all topping ingredients on low until ingredients are melted and combined. Divide topping between muffin cups. Stir down batter. Drop into muffin cups. Cover and rise until double (20 to 30 minutes). Preheat oven to 375 degrees. Place tins on cookie sheet and bake 12 to 15 minutes until golden brown. Cool three minutes then invert on waxed paper.

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Title: Roggenbrot (Rye Bread) Categories: German, Breads
Servings: 12

2 pk Yeast; active dry 1 1/2 c Milk; lukewarm 2 tb Sugar 1 ts Salt
1/2 c Molasses 2 tb Butter

3 1/4 c Rye flour; unsifted 2 1/2 c Bread flour; unsifted

Dissolve yeast in warm water. In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of rye flour. Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead. Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour. Cover dough and let rise 1 1 1/2 hours or until double. Punch down dough and divide to form 2 round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours. Preheat oven to 375 degrees F. Bake for 30 to 35 minutes. Makes 2 round loaves.

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Title: Sopaipillas Categories: Mexican, Breads Servings: 12
4 c Flour 1 tb Baking powder 2 ts Sugar 1 1/2 ts Salt
1/4 c Shortening or lard 1 1/4 c Water or more if needed

Sift dry ingredients together. Cut in shortening until crumbly. Add water and mix until holds together. Knead 10-15 times until dough forms a smooth ball. Cover and let set for 20 minutes. Divide dough into two parts. Roll dough to 1/8" thickness on lightly floured board. Cut into 3" squares or triangles. Do not allow to dry; cover those waiting to fried. When ready to fry, turn upside down so that surface on bottom while resting is on top when frying. Fry in 3" hot oil until golden brown, turning once. Add only a few at a time to maintain proper temperature. Drain on paper towels.

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Title: Sopaipillas 2 Categories: Mexican, Breads Servings: 12

1 pk Active dry yeast 1/4 c Warm water (110) 1 1/2 c Milk 3 tb Lard or shortening 1 1/2 ts Salt 2 tb Sugar

4 c All purpose flour 1 c Whole wheat flour 1 Oil

In a large mixing bowl, dissolve yeast in warm water. In another bowl combine milk, lard, salt and sugar. Heat to 110 degrees and add to dissolved yeast. Beat in 3 cups of the all purpose flour and all of the whole wheat flour. Add abut 1/2 c all purpose flour and mix until a stiff sticky dough forms. Place dough on a floured board and knead, adding more flour as needed, until dough is smooth and nonsticky. Place doug in a greased bowl turning over to grease top. Cover and let stand at room temp. 1 hour. Punch dough down. The dough may be coverec and chilled as long as overnight. Knead dough on alightly floured board to expel air. Roll dough out, a portion at a time, to slightly less than 1/8" thick. Cut in 2"X 5" rectangles or 3" squares for appetizers. Place on lightly floured pans and lightly cover. If you work quickly you can let cut sopaipillas stay at room temp up to 5 min; otherwise, refrigerate them until all are ready to fry. In a deep wide frying pan or kettle heat 1 1/2 - 2 inches oil to 350 on a deep fat frying thermometer. Fry 2 or 3 at a time. When the bread begins to puff, gently push the bread into the hot oil several times to help it puff more evenly. Turn several times and cook just until pale gold on both sides, 1-2 minutes total. Drain on paper towels. Serve immediately or place in a warm oven until all are fried. Or if made ahead, cool, cover and chill or freeze. To reheat, bake uncovered in a 300 oven, turnig once, just until warm, 5-8 min. Do not overheat or they will become hard.Makes 2 dozen large sopaipillas or about 4 dozen small ones.

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Title: Souper Baked Sandwich Categories: Breads, Cheese, Hamburger Servings: 6

1 1/2 lb Lean ground beef 1/4 c Onion; chopped, 1 sm 1/2 ts Salt 1/2 c Celery; chopped 4 c Herb stuffing cubes; not mix 1 1/2 c Milk
2 Eggs; lg 10 3/4 oz Cream of mushroom soup; 1 cn 1 ts Mustard; dry 1 c Cheddar cheese; shredded,4oz

Heat the oven to 350 degrees F. Cook and stir the meat, onion and celery in a large skillet until the meat is brown. Drain off the excess fat. Stir in the salt. Arrange the stuffing cubes in a greased baking pan, 9 X 9 X 2 or 11 3/4 X 7 1/2 X 1 3/4-inches and top with the meat mixture. Beat the milk, eggs, soup, and mustard together and pour over the meat. Then sprinkle with the cheese and bake uncovered until a knife inserted in the center comes out clean, about 30 to 40 minutes. Cool for 5 minutes and then cut into squares and serve.

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Title: Sourdough Banana Bread
Categories: Breads
Servings: 12

1/2 c Shortening 1 c Sugar
1 Large egg 1 c Mashed bananas 1 c Active sourdough starter 2 c Unbleached flour 1 ts Salt 1 ts Baking powder

1/2 ts Baking soda 3/4 c Chopped walnuts 1 ts Vanilla or 1 ts Grated orange peel

Cream together the shortening and sugar, add egg and mix until blended. Stir in bananas and sourdough starter. Add orange peel or vanilla. Stir flour and measure again with salt, baking powder and soda. Add flour mixture and walnuts to the first mixture, stirring until just blended. Pour into greased 9 x 5-inch loaf pan. Bake in 350 degree oven for 1 hour or until toothpick comes out clean. Cool to cold before slicing.

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Title: Sourdough Cornbread
Categories: Breads
Servings: 4

1/2 c Active sourdough starter 2 tb Margarine, melted 1/2 c Cornmeal 1 ts Salt
1 tb Sugar 1/2 c Sour cream or yogurt 2 Large eggs, stirred 1 c Unbleached flour
1/2 ts Cream of tartar 1/2 ts Baking powder

Mix ingredients in the above order, stirring only enough to blend the mixture. Pour into a buttered pan. Bake in a 375 to 400 degree oven for about 15 minutes.

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Title: Sourdough Honey Whole Wheat Bread
Categories: Sourdough, Breads

Servings: 4
1 pk Active dry yeast 1 c Warm water

1 ts Salt 2/3 c Sourdough starter 1/2 c Honey 1 1/2 tb Shortening
4 c Whole wheat flour

Dissolve yeast in 1 cup warm water. Mix yeast, starter, honey, salt and shortening with 3 cups flour. Add more flour as needed to make a stiff dough. Knead 150 strokes on a floured surface and place in a greased bowl. Cover and let rise 1 to 1 1/2 hours until doubled in size. Punch down, let double again. Punch down and roll into tight loaf. Grease and place in bread pan. Let double in pan and bake at 400 degrees F. for 35 to 40 minutes or until very dark golden brown, and it sounds hollow when thumped.

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Title: Sourdough Pancakes #1
Categories: Breads
Servings: 4

1/2 c Active starter 1/2 c Pancake mix 1 Large egg 1 tb Cooking oil
1/2 c Milk 1/2 ts Soda

Mix all ingredients well. Be careful not to over mix. Small lumps are ok. Lightly grease a hot cast iron griddle. Drop onto griddle with a large spoon while the batter is still rising.

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Title: Sourdough Pancakes #2
Categories: Breads
Servings: 4

1 c Active starter 1 Large egg
2 tb Cooking oil 1/4 c Instant or evaporate milk
1 ts Salt 1 ts Baking soda
2 tb Sugar

Mix ingredients together and let the mixture bubble and foam a minute or two, then drop on hot griddle in large spoonfuls.

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Title: Sourdough Pancakes #3
Categories: Breads
Servings: 6

2 c Active starter 2 c Unbleached flour
1 ts Baking soda 2 Large eggs, well beaten
1 tb Sugar 1 ts Salt
Bacon fat (2; 3 t)

Mix well and cook on hot griddle. Note: This is good recipe for camping. Instead of fresh eggs, you can use 1 T Powdered eggs.

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Title: Sourdough Pizza Shells
Categories: Breads

Servings: 4
1 c Sourdough starter 1 tb Shortening, melted
1 ts Salt 1 c Flour

Mix ingredients, working in the flour until you have a soft dough. Roll out into a flat shape. Dash oil over a dough sheet and place dough on it. Bake about 5 minutes. It doesn't take long, so watch carefully. Have pizza sauce and topping ready and make pizza as usual. Then bake as usual.

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Title: Sourdough Pumpernickle Categories: Breads
Servings: 10
1 1/2 c Active sourdough starter 2 tb Caraway seeds, chopped 2 c Unsifted rye flour 1/2 c Boiling black coffee

1/2 c Molasses 1/4 c Dry skim milk 2 ts Salt 3 tb Melted shortening
1/2 c Whole milk 2 3/4 c Unbleached flour 1 pk Active dry yeast

Pour boiling coffee over chopped caraway seeds. Let the mixture cool and then add it to the rye flour and starter which have previously been mixed well. Let stand for 4 to 8 hours in a warm place, preferabley overnight. Then add the molasses, dry milk, salt, shortening,liquid milk, unbleached flour and yeast. Mix well. Cover the bowl and let rise to double. Then knead on floured board and shape into two round loaves on baking sheet. Let rise until double again and bake at 350 degrees for 30 minutes or until done.

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Title: Spatzle (Spaetzle Noodles) Categories: German, Breads
Servings: 4

3 c Flour; unbleached 1 ts Salt
1/4 ts Nutmeg 4 Eggs; large, beaten 1/4 c Butter

Sift flour, salt and nutmeg together in a bowl. Pour eggs and 1/4 cup water into middle of flour mixture, beat with a wooden spoon. Add enough water to make the dough slightly sticky, yet keeping it elastic and stiff. Using a spaetzle machine or a colander with medium holes, press the noodles into a large pot full of boiling salted water. Cook noodles in the water about 5 minutes or until they rise to the surface. Lift noodles out and drain on paper towels. Brown noodles in melted butter over low heat.

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Title: Spicy Applesauce Bread Categories: Breads, Fruits, Nuts Servings: 6

1 c Raisins 1/2 c Water
1 c Applesauce 1 1/2 c Unbleached flour; sifted
1 ts Baking soda 1/2 ts Cinnamon; ground 1/8 ts Cloves; ground 1/2 c Butter or regular margarine
1 c Sugar 1 Egg; lg
1 ts Vanilla 1/2 c Walnuts; chopped

Combine the raisins and water in a small saucepan. Bring the mixture to a boil then reduce the heat and simmer, covered, for 1 minute. Remove from the heat and stir in the applesauce. Cool to lukewarm. Sift the flour, baking soda, and spices together into a small bowl and set aside. Cream the butter and sugar in a mixing bowl until light and fluffy, using an electric mixer set on medium. Beat in the egg and vanilla. Add the dry ingredients alternately with the applesauce mixture, into the creamed mixture, beating well after each addition. Stir in the walnuts. Turn the mixture into a greased and waxed paper lined 9 X 5 X 3-inch loaf pan. Bake in a preheated 350 degree F. oven for 1 hour or until a cake tester or wooden pick comes out clean when inserted in the center of the loaf. Cool in the pan for 10 minutes before turning out on a wire rack to finish cooling.

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Title: Spicy Apricot Oat Muffins
Categories: Muffins, Breads, Breakfast
Servings: 6

2 c Unbleached flour, sifted 1/2 c Sugar
3 ts Baking powder 1 ts Salt
2 ts Pumpkin pie spice 1/2 c Quick-cooking oats
1 c Chopped dried apricots 1/2 c Chopped walnuts
2 Large eggs, slightly beaten 1 1/3 c Milk
1/4 c Vegetable oil

Sift together flour, sugar, baking powder, salt and pumpkin pie spice into large mixing bowl. Stir in oats, apricots, and walnuts. Combine eggs, milk and oil in small bowl; blend well. Add all at once to dry ingredients, stirrin just enough to moisten. Spoon batter into greased 3-inch muffin-pan cups, fill 2/3rds full. Bake in 350 degree F. oven 30 minutes or until golden brown. Serve hot with butter and homemade jam or jelly.

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Title: Toronto Bran Muffins
Categories: Breads, Quick
Servings: 12
1 1/4 c Hot milk 2 tb Oil
3 Eggs

Combine cereal with hot milk in a 1-1/2 quart mixing bowl and let it stand about 10 minutes---or until the cereal has absorbed all of the milk. With the electric mixer on high speed, beat in the oil and eggs till completely blended. Remove the beaters. Switch to a sturdy spoon and dump in the cake mix, stirring only to moisten all

of it thoroughly---but don't overmix or overbeat or the muffin texture will be heavy and tough. The batter will be a bit lumpy. Cover the bowl and let the batter stand 15 minutes while you preheat the oven to 400 F, and grease 12 muffin tin wells in Crisco, evenly. Divide batter equally between the 12 wells. If you are using cupcake tin wells, you will have 15 muffins. Bake at 400 for 20 to 25 minutes, or till golden brown. Wipe tops of each while still warm in softened butter or margarine.

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Title: True Garlic Bread
Categories: Breads, Garlic
Servings: 6

Garlic puree(2 roasted head) 1/4 lb Unsalted butter, softened 2 tb (2 pk) dry yeast 1/2 c Warm water (115-120 degrees) 2 1/2 c Warm water 2 tb Kosher salt
3 1/4 c Whole wheat flour 3 1/4 c Unbleached all purpose flour

Cornmeal

Cream together the garlic puree and butter. (This may be done days in advance and refrigerated. Bring to room temperature before using). Combine the yeast with 1/2 cup warm water in large bowl. Stir with a fork or small whisk. Add an additional 2 1/2 cups water. Add salt. Stir in the flour, 1 c at a time, beginning with the whole wheat. Use a whisk until the dough becomes stiff, then switch to a wooden spoon. Turn the dough onto a well floured work surface. Knead rhythmically for 10 to 15 minutes, until the dough is smooth, springy, nonsticky, and elastic. Add more flour as you knead if necessary. The dough is ready if you can poke to fingers into it and the resulting indentations spring back. Cover the dough with a cloth and let rest while you wash, dry and generously butter the bowl. Knead the dough a few more turns, then form it into a ball and place it in the bowl. Turn it to coat with butter. Cover the bowl and put it in a warm, draft-free place until the dough has doubled in bulk, about 1 1/2 hours. It has risen sufficiently when you can gently poke a finger into the dough and the hole reamins. (Don't poke too enthusiastically or the dough will collapse.) When doubled, flour your fist and punch the dough down. Knead it a few times and then let it rest. Sprinkle 1 large or 2 small baking sheets with a liberal amount of cornmeal. Divide the dough into 3 equal parts. While you work with 1 piece, keep the other 2 covered. Flour your work surface. With a rolling pin, roll each piece of dough into a rectangle approximately 14-inches long X 7-inches wide. Spread it with softened garlic butter. Roll the long edge toward the opposite long edge, as if you were rolling up a rug. Pinch ends closed. Place loves on the baking sheets. With a sharp knife or razor blade, slash the loves lightly at 2-inch intervals. Cover with a cloth and place in a warm draft-free place to rise until doubled, about 1/2 hour. Meanwhile preheat oven to 400 degrees F. Bake for 35 to 40 minutes with a pan of boiling water on the oven floor. Spray loaves with water several times during the baking process. (This helps the bread form a thick crusty shell.) To test for doneness, rap the loaf with your knuckles. The loaf should sound hollow. Cool on wire racks, but the loaves are delicious eaten warm right out of the oven.

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Title: Walnut Brown Bread Categories: Breads, Fruits, Nuts Servings: 10

3 c Raisins 3 c Water
1/4 c Shortening 5 1/2 c Unbleached flour; sifted
2 c Sugar 4 ts Baking soda
2 ts Salt 2 Eggs; lg, slightly beaten
1 c Walnuts; chopped

Combine the raisins and water in a 3-quart saucepan and bring to a boil. Boil, uncovered, for 5 minutes, then remove from the heat and add the shortening. Cool to lukewarm. Sift the flour, sugar, baking soda and salt together into a mixing bowl and add the eggs, walnuts and raisin mixture. Stir until just moistened. Spoon the batter into 6 greased (1-lb) vegetable cans. Bake in a preheated 350 degree F. oven for 1 hour or until a cake tester or wooden pick inserted in the center of each loaf comes out clean. Cover with aluminum foil for the last 15 minutes of baking to prevent overbrowning. Cool in the cans for 10 minutes before turning out onto wire racks to cool to room temperature.

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---------- Recipe via Meal-Master (tm) v7.05 Title: Weixenkeimbrot (Molasses Brown Bread)

Categories: Breads Servings: 4
2 1/2 c Whole-wheat flour 1 1/2 c Wheat germ 1/3 c Brown sugar 1/2 ts Salt 1 c Raisins; mixed dark & light 2 ts Baking soda 1 7/8 c Buttermilk 1/3 c Molasses

Preheat oven to 325 degrees F. Grease a 9 X 5 X 3-inch pan. Combine flour, wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix well. In a second mixing bowl, mix baking soda, buttermilk and molasses, using a wooden spoon. This misture will start to bubble. Immediately mix it into the dry ingredients. Spoon the batter into the greased pan. Bake at once. The bread is done when a toothpick comes out clean, about 1 hour. Turn out of the pan and cool on a wire rack. Makes 1 loaf.

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Title: Citrus Dumplings
Categories: Citrus, Breads
Servings: 2
1/2 ts Finely Shredded Orange Peel 1/2 c Orange Juice 2 ts Cornstarch 1/4 ts Ground Cinnamon

11 oz Mandarin Orange Sect., Drain 1/2 c Bisquick
2 tb Sugar 2 tb Milk
1 ts Sugar Dash Ground Cinnamon

In a 1-quart casserole stir together orange juice, cornstarch and 1/4 t ground cinnamon. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in drained mandarin orange sections and finely shredded orange peel. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till mixture is heated through. Meanwhile for dumplings, stir together Bisquick and 2 T sugar. Add milk, stirring just till moistened. Drop mixture into four mound atop the hot orange mixture. Micro-cook, uncovered, at 50% power for 6 to 7 minutes or till dumplings are just set. Stir together the 1 t sugar and dash ofground cinnamon. Sprinkle sugar mixture atop dumplings.

RECIPE CLIPPED by Michael Prothro
<<<RECIPE CUT>>>

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Title: AARONSON CORN MUFFINS
Categories: Breads, Aaronson, Nw
Servings: 1

---------------------------SUSAN AARONSON PSTT79C--------------------------1 1/3 c Flour 1 c Sour cream
2/3 c Cornmeal 3 X-lg eggs
1/2 c Sugar 5 tb Butter; melted

3 ts Baking powder 12 oz Can Green Gian Mexicorn;optl 1/2 ts Baking soda 1/2 c Bacon; coarsely chopped pn Salt Cupcake papers

I like to add the Mexicorn and bacon to this recipe. It certainly does enhance the flavor, but if you want plain corn muffins, you can certainly omit these 2 ingredients. Preheat oven to 400~. You'll need either one or two 12 unit muffin tins, lined with cupcake papers. Whisk the dry ingredients together, throughly, in a bowl and set aside. Whisk the sour cream, eggs amd melted butter together until well-blended. Make a well in the dry ingredients, pour in cream/butter/egg mixture and if you're adding the corn and bacon, add them now. Using a spatula, fold the ingredients together, just until combined--DON'T OVERMIX. Spoon the mixture into the lined muffin tins, filling them evenly, about 3/4 full. Bake for 20-25 minutes, testing until a wooden pick comes out clean. Let me know if these muffins are what you're looking for. I have more recipes if they're not. Enjoy.......Susan MM Format Norma Wrenn npxr56b

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Title: BREAD PUDDING..VHPK03A
Categories: Desserts, Chocolate, Breads, Puddings Servings: 6
Bread; to fill dish 2/3 full 2 c Milk 2/3 c Sugar 2 Eggs 2 tb Cocoa 1 ts Vanilla

Into a greased casserole dish break up enough bread to fill it 2/3 full. Over this pour 2/3 cup sugar, 2 Heaping Tbsp cocoa that have been mixed together. Toss all together lightly ( to coat the bread). To 2 cups of milk add 2 well beaten eggs and 1 tsp vanilla. Pour this over the bread and it should just cover the pieces. Bake at 350 for about 45 minutes. Serve with milk ...or with a lump of butter melting into the nice warm pudding. or with Cool Whip, etc.

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Title: Altdeutxche Brotchen (Old German Muffins) Categories: German, Breads, Desserts, Fruits Servings: 4

3/4 c Butter Or Margarine 1/2 c Sugar
2 Eggs; Large 1 tb Rum
1 ts Vanilla Extract 3 tb Milk

1/2 ts Cinnamon 2 ts Baking Powder 2 1/4 c Flour; Unbleached 1/4 c Almonds; Ground 1 tb Orange Rind; Grated 1/4 c Raisins; If Desired

Cream butter and sugar. Beat in eggs, rum, vanilla, and milk. Mix cinnamon, baking powder, and flour. Add flour mixture to butter mixture. Gently mix in almonds, orange rind, and raisins. Pour batter into greased muffin tins, filling half full. Bake at 375 degrees F. for 25 to 30 minutes, or until browned. Makes 18 muffins.

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Title: WHOLE WHEAT SOURDOUGH Categories: Breadmaker, Breads Servings: 8

-JUDY GARNETT PJXG05A 2 ts Wheat germ
2 ts Yeast 1/2 ts Ginger
2 c Whole wheat bread flour 2 tb Olive oil

1 1/3 c Unbleached bread flour 1 tb Honey
2 tb Buttermilk powder 1/2 c Whole wheat s/d starter (you 2 tb Vital wheat gluten 1 c Water ; (i use bottled h20) 2 tb Lecithin 1/2 Margarine, room temp. 2 ts Salt ; lite

I used the whole wheat starter and experimented with your whole wheat bread recipe in the DAK today. It turned out great. Basically, I just halved your recipe and added a few things. My DAK is a 3 cup flour model, is yours? If I'm using whole wheat or rye flour, I can add more flour because it doesn't rise as much. Also, whenever I use whole wheat, etc. I add vital wheat gluten and lecithin to aid elasticity and to help it rise. This is what I put in the DAK and the order I used: Turn the light/dark setting to 12 o'clock and set the menu to Sweet Bread (the auto. one, not the manual one) Later, at the beeps, I added 3/4 c. pecans (didn't have walnuts on hand). I usually add large pieces since they are kind of cut up by the B/M while knead ing. We can keep experimenting with this....let me know if you try it and what you add or subtract. Have you ever added raisins, oatmeal or any kind of seeds? The B/M gives me the lazy way out, and I wanted to see what it would do in it. Thanks so much for taking precious time to post the recipe. P.S. I have some of the beer s/d starter to give you when we get together, but the whole wheat starter is GREAT!. Regards, 08/21 11:14 P.M. JUDY/NC PJXG05A

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Title: GARDEN HERB BREAD
Categories: Breads, Breadmaker, Brunch, Holiday Servings: 8
-MARILYN SULTAR FJVS25A

--------------------------------REGULAR LOAF-------------------------------2 c White Bread Flour 1 ts Thyme
1 tb Dry Milk 1/2 ts Basil

1 tb Sugar 1 tb Butter
1 ts Salt 3/4 c Water
1 ts Chives 1 ts FAST RISE Yeast OR
1 ts Marjoram 2 ts ACTIVE DRY Yeast

--------------------------LARGE LOAF (12 SERVINGS-------------------------3 c White Bread Flour 1/2 tb Thyme
2 tb Dry Milk 1 ts Basil

2 tb Sugar 2 tb Butter
1 1/2 ts Salt 1 1/4 c Water
1/2 tb Chives 2 ts FAST RISE Yeast OR 1/2 tb Margoram 3 ts DRY ACTIVE Yeast

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

This bread tastes like stuffing! It is WONDERFUL!!!! Here are some hints from the book: 1. Use dried herbs that are flaked and not ground. If using ground, reduce the amt. by half. If using fresh herbs, double the recipe. 2. This recipe can be made with the regular, rapid, or delayed time bake cycles.

This recipes comes from "Bread Electric" from the Innovative Cooking Enterprises. I make the regular size loaf in my machine. Marilyn Sultar

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Title: WALNUT BREAD - PAN-1 Categories: Breadmaker, Breads Servings: 1

XKGR41A Don Fifield 1 tb Butter
2 1/4 c Bread flour 1/4 c Walnuts (1 oz); chopped 1 tb Sugar 15/16 c Water (7 1/2 fl.oz)

1 tb Dry milk 1 ts Dry yeast 1 ts Salt

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start.
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---------- Recipe via Meal-Master (tm) v7.05 Title: YOGURT BREAD - PAN-1 Categories: Breadmaker, Breads Servings: 1

XKGR41A Don Fifield 1 tb Butter 2 1/4 c Bread flour 2 tb Sesame seeds 1 tb Sugar 1/2 c Yogurt (4 1/2 oz) 1 tb Dry milk 1/2 c Water 1 ts Salt 1 ts Dry yeast

Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start.

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Title: ZUCCHINI BREAD - PAN-1
Categories: Breadmaker, Breads
Servings: 1

XKGR41A Don Fifield 1 ts Cinnamon
2 1/4 c Bread flour 1/2 ts Ground cloves 1 tb Dry milk 3 tb Zucchini; grated 1 ts Salt 3/4 c Water
1 tb Butter 1 ts Dry yeast

1/4 c Walnuts (1 oz); chopped

Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start.

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Title: DINNER ROLLS - PAN-1
Categories: Breadmaker, Breads, Rolls
Servings: 1

XKGR41A Don Fifield TOPPINGS: 2 1/4 c Bread flour 1 Egg
3 tb Sugar -(for brushing on top) 2 tb Dry milk 3/4 tb Poppy seeds; (optional 1 ts Salt -for sprinkling on top)

2 1/2 tb Butter 3/4 tb Sesame seeds; (optional 5/8 c Water (5 fl.oz) -for sprinkling on top) 1 ts Dry yeast

1. Place first 5 ingredients inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press start. (Breadmaker completes the basic dough mode (2

hours and 25 minutes later) 2. Divide the dough into 12 equal portions. Roll each portions into a ball. Cover with a plastic wrap and rest for 20 minutes. 3.

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Title: BRIOCHE - PAN-1

Servings: 1

XKGR41A Don Fifield 3 lg Eggs
2 1/4 c Bread flour 1/4 c Water
1 1/2 tb Sugar 2 ts Dry yeast
1 tb Dry milk 1 Egg; beaten for brushing 1 ts Salt -on top
6 tb Butter

1. Place first 5 ingredients inside the bread pan. Add eggs and water. Close cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes later) 2. Place dough in greased bowl. Cover. Rest the dough in fridge for 30 minutes. 3. Divide dough into 8 equal portions. Roll each portion into a ball. Cover with a plastic wrap and rest for 20 minutes. 4. Using edge of the hand, pinch off about 1/4th of the dough without detaching it. Roll the dough on the bench so that both parts are round. 5. Place the dough in the tin large-end first. With fingertips, press the small ball around its circumference into the large one. 6. Place tins on baking pan. (could use muffin tins???) Spray water on top. Proof at 90 deg. for 30 to 50 minutes or until the larger ball rises above the tin. 7. Brush with beaten egg. 8. Bake in 350 deg. oven for 10 to 15 minutes or until golden brown.

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Title: CROISSANTS - PAN-1 Categories: Breadmaker, Breads Servings: 1

XKGR41A Don Fifield 2 ts Dry yeast
2 1/4 c Bread flour FOR LATER USE:
1 1/2 tb Sugar 5 oz Butter;
2 tb Dry milk -chiled for folding in the 1 ts Salt -dough
1 tb Butter 1 Egg; beaten for brushing 2/3 c Water -on top

1. Place first 5 ingredients inside the bread pan. Add water. Close cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes later) 2. Place dough in greased bowl. Cover. Rest the dough in fridge for 30 minutes. 3. Roll 5 oz of chilled butter between two sheets of waxed paper into a 8 x 7 inch rectangle. Place back in the refrigerator. Chill at least 1 hour. 4. Roll out the dough on a lightly floured surface into a 10 x 10 1/2 inches rectangle. 5. Place the rolled out butter over two-thirds of the dough. Fold the third without butter over the center third. 6. Fold the remaining third on top. Seal edges. Rest the dough in the refrigerator for 20 to 30 minutes. 7. Place the dough at right angles to the previous position in #5. Roll out into 10 x 10 1/2 inches. Fold into thirds. Wrap and place into refrigerator for 20 to 30 minutes. Fold and roll twice more. Wrap and chill after each rolling. After the final folding, chill several hours or overnight. 8. Cut dough crosswise into thirds. Cut each third in thirds. cut each third diagonally to form two triangles. 9. Roll up each triangle loosely, starting from the side oposite the point. Curve ends. 10. Place seam side down on a greased baking pan. 11. Spray water on top. Proof at 90. deg. for 30 to 50 minutes or until nearly doubled. 12. Brush croissants with beaten egg. 13. Bake in 375 deg. oven for 10 to 15 minutes or until golden brown.

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---------- Recipe via Meal-Master (tm) v7.05 Title: FRENCH BREAD (BAGUETTE) - PAN-1 Servings: 1

XKGR41A Don Fifield 3/4 c Water
2 1/4 c Bread flour 1 ts Dry yeast

1 ts Salt FOR TOPPING: 1 1/2 ts Sugar 2 tb Poppy seeds; optional 1 1/2 ts Buttar

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

1. Place first 4 ingredients inside the bread pan. Add water. Close cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes later) 2. Divide dough into 2 equal portions. Roll each portions into a ball. 3. Place the dough in a greased bowl. Cover. Rest for about 20 minutes. (Place in the refrigerator during the summer time.) 4. Roll each ball into a rectangle, using a rolling pin. 5. Starting at one short edge, roll the dough up tightly into a thin log, pinching the edges to seal. Taper and round ends. 6. Place on a greased baking pan. Spray water on top. Proof at 90 deg. for 60 minutes or until nearly doubled. 7. Brush with water. With a sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of the logs. 8. Sprinkle with poppy seeds if desired. 9. Bake in 375 deg. oven for 25 to 30 minutes or until golden brown. (If your oven allows for steaming, bake with steam for first 10 minutes.)

FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/12 9:22 PM TO: ALL FROM: DON FIFIELD (XKGR41A) SUBJECT: BM - PANASONIC 1 LB

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Title: DANISH ROLLS - PAN-1 Categories: Breadmaker, Breads, Rolls Servings: 1
XKGR41A Don Fifield 2 ts Dry yeast 1 3/4 c Bread flour (8 1/5 oz) FILLING:

1/2 c All purpose flour (2 1/3 oz) 1/3 c Raisins (3 oz) 4 tb Sugar 1/4 c Sliced almonds (2/3 oz) 3 tb Dry milk OR
1 ts Salt 1/2 c Mixed nuts; chopped

1/3 c Butter (2 1/10 oz) 1 tb Cinnamon
1/2 c Water 2 tb Sugar
1 sm Egg 1 Egg; beaten for top

1. Place first 6 ingredients inside the bread pan. Add water. Close cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes later) 2. Place the dough in a greased bowl. Cover. Rest for about 30 minutes in the refrigerator. 3. Roll out the dough on a lightly floured surface into a 10 x 16 inch rectangle. 4. Spread the filling over the dough. 5. Starting at one short edge, roll the dough up tightly into a log. 6. Brush with beaten egg over the sealed end. 7. Cut the log into 10 equal portions. 8. Place on a greased baking pan. Spray water on top. Proof at 90 deg. for 20 to 30 minutes. 9. Brush rolls with beaten egg. 10. Bake in 375 deg. oven for 10 to 15 minutes or until golden brown.

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Title: DOUGHNUTS - PAN-1 Categories: Breadmaker, Breads Servings: 1
XKGR41A Don Fifield 1 ts Dry yeast 1 1/2 c Bread flour (7 oz) TOPPINGS:

3/4 c All purpose flour (3 1/2 oz) 3 oz Semi sweet chocolate; 3 tb Sugar -melted
2 tb Dry milk 1/2 c Blanched almonds; chopped 1 ts Salt 1/2 c Powdered sugar

2 1/2 tb Butter 1/2 c Whipped cream 3/4 c Water 1/2 c Cinnamon sugar (2 3/4 oz)

1. Place first 6 ingredients inside the bread pan. Add water. Close cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes later) 2. Divide the dough into 12 equal portions. Roll each portion into a ball. 3. Place on a lightly floured surface. Cover with a plastic wrap and rest for 20 minutes.) 4. Shape each ball as desired, in a ring, twisted, or in an oval shape. Place on a greased baking pan. 5. Proof at 90 deg. for 30 minutes or until nearly doubled. 6. Deep fry the doughnuts in 360 deg. oil until golden brown. Let cool. 7. Garnish with your choice of toppings. 8, If desired, cut a hole on one end of doughnut and fill with jelly or your favorite filling.

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Title: LIGHT WHOLE WHEAT BREAD - PAN-1 Categories: Breadmaker, Breads
Servings: 1

XKGR41A Don Fifield 1 tb Butter
1 1/8 c Whole wheat flour (5 1/4 oz) 1 tb Molasses
1 1/8 c Bread flour (5 1/4 oz) 15/16 c Water (7 1/2 fl.oz) 1 tb Dry milk 1 ts Dry yeast 1 ts Salt

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press start. 5:00 will show.

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Title: MILLET BREAD - PAN-1 Categories: Breadmaker, Breads Servings: 1

XKGR41A Don Fifield 1 tb Butter
1 1/8 c Whole wheat flour (5 1/4 oz) 3 tb Toasted bran
1 1/8 c Bread flour (5 1/4 oz) 1 tb Molasses 1/4 c Millet flour 1 c Water 1 tb Dry milk 1 ts Dry yeast 1 ts Salt

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press start. 5:00 will show.

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Title: MULTIGRAIN BREAD II - PAN-1 Categories: Breadmaker, Breads
Servings: 1

XKGR41A Don Fifield 1 ts Flax seeds 1 1/8 c Whole wheat flour (5 1/4 oz) 1 ts Cornmeal 1 c Bread flour (4 7/10 oz) 1 tb Dry milk 2 tb Triticale flour * 1 ts Salt 2 tb Soy flour 1 tb Butter 1 tb Oats 1 tb Molasses 2 tb Toasted bran 1 c Water 1 tb Cracked wheat cereal 1 ts Dry yeast 1 ts Millet flour

* If triticale flour is unavailable, use 1 tb all purpose flour and 1 tb rye flour. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press start. 5:00 will show.

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Title: WHOLE WHEAT APPLE-RAISIN BREAD - PAN-1 Categories: Breadmaker, Breads
Servings: 1

XKGR41A Don Fifield 1/4 c Apple sauce (2 oz)
1 1/8 c Whole wheat flour (5 1/4 oz) 1/4 c Raisins (1 1/2 oz)
1 1/8 c Bread flour (5 1/4 oz) 1/2 ts Cinnamon 1 tb Dry milk 2/3 c Water 1 ts Salt 1 ts Dry yeast 1 tb Butter

Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press start. 5:00 will show.

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Title: WHOLE WHEAT DATE-NUT BREAD - PAN-1 Categories: Breadmaker, Breads
Servings: 1

XKGR41A Don Fifield 1/3 c Dates; (1 1/2 oz); chopped 2 1/4 c Whole wheat flour 1/4 c Pecans (1 oz); chopped 1 tb Dry milk 15/16 c Water (7 1/2 fl.oz) 1 ts Salt 1 ts Dry yeast
1 tb Butter

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press start. 5:00 will show.

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Title: LOGGERS BREAD DIANA'S VERSION Categories: Breads, Breadmaker
Servings: 1
1 c Whole wheat flour 2 ts Brown sugar 1/2 c Oat flour 1 ts Honey

1 1/2 c Bread flour 1 ts Molasses 3 tb Applesauce 3/4 ts Salt 1 ts Margarine 1 c Water 3 tb Powdered buttermilk 1 tb Yeast

add all to bm make on dough cycle for rolls.
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---------- Recipe via Meal-Master (tm) v7.05

Title: BANANA NUT BREAD
Categories: Breadmaker, Breads, Fruits Servings: 6

-----------------------------JONI CLOUD SSMW41A----------------------------2 1/3 c Bread Flour 1/4 c Nuts;chopped 2 tb Brown sugar 1/2 c Banana's;mashed2 small ones 1 tb Dry milk 3/4 c Water
1 ts Salt 1 ts Cinnamon; or nutmeg 1 tb Butter 1 ts Yeast

Just add as your B/M requires. I baked it on Bake Light in my Pan-1Lb'er. It came out nice and high and Light, but I thought it could have more banana 's. I used 1/2 cup but would go to 2 small Banana's.Was also good toasted. Good Luck and Enjoy from Mrs Tater-Head

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Title: WHOLE WHEAT HONEY-WALNUT BREAD - PAN-1 Categories: Breadmaker, Breads
Servings: 1

XKGR41A Don Fifield 1/4 c Walnuts (1 oz); chopped 2 1/4 c Whole wheat flour 2 ts Honey
1 tb Dry milk 15/16 c Water (7 1/2 fl.oz) 1 ts Salt 1 ts Dry yeast 1 tb Butter

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press start. 5:00 will show.