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Subject: A to Z Recipes 11-09-2003 - November09, 2003



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WELCOME TO 'A TO Z RECIPES'

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~*~ MAGGIE'S WORLD ~*~



Welcome to A to Z Recipes monthly theme issue.  Actually, we
are getting pretty big for our britches so theme issues will be
posted on the first Sunday of each month and following Sundays
until the bulk of the recipes have been posted.  I will dispense
with the usual sections you find in issues to save room for the
terrific recipes/information related to themes.  Remember, if
you don??™t see your recipes (or all of them) today you WILL soon.  
There are too many for ONE issue so I will spread them out.  We
have enough for maybe three very big issues!  I hope you enjoy the
recipes in this theme issue of ???Our Daily Bread???.

If you would like to read this issue on the website, you may follow this link:
http://www.a2zrecipes.net/11092003.html
Wherever possible, I will have photos of recipes, shopping items,
and other goodies for you.  Take a look!


Our Current Monthly Theme: "Gifts from the Kitchen"
The theme for the month of November (to be posted on the first Sunday
in December) is "Gifts from the Kitchen".  A gift from the kitchen is twice
blessed; it gives pleasure to the giver as well as to the receiver.  We're looking
for recipes for gifts that are homemade in your own kitchen, whether they are
edible or not (maybe even soaps or bath/shower additives?).  Some cookie or
brownie in a jar recipes (don't forget the instructions for the cards to be
included inside the jar!) or perhaps homemade candy recipes?  Do you have a
recipe for a biscuit mix (make ahead biscuits where all the recipient does is
add water and bake) or a multi-purpose cake or muffin mix?  Some tried-and-
true recipes would certainly be appropriate as we would want to offer our
friends and family only the finest.  Please read the rules for recipe submissions
and sent to the correct email address.

Monthly Theme: "Gifts from the Kitchen"
A to Z Recipes continues with its popular Theme Issues.  We
will share theme recipes and post them on the first Sunday of
each month.  Send your recipes no later than the last Friday
of each month to have them posted in the next monthly theme
issue.  You may send in as many recipes in each email as your
little heart desires.  If the number of recipes exceeds those
needed in the issue, the publisher will post as many from every
submitter as possible and save the remaining recipes for regular,
daily issues.  The rules for recipe submissions for the monthly
theme issues are the same as ALL recipes submitted for posting.
The rules are as follows:

As a service to your fellow readers, please send only recipes
that are in a form that others could easily copy and save for
their own use.  Recipes that would require a lot of editing or
cleaning up or use non-standard measurements should not be
submitted.  This would include recipes with traces from forwarding,
those in ALL caps (or NO caps), and recipes that do not contain
the standards for recipes (title, ingredient list, and instructions).
Recipes without a name/location of sender will NOT be posted.  
A to Z Recipes protects the privacy of its readers and does NOT
publish email addresses.  There will be no exceptions.  Send recipes
you'd like to share to: a2zrecipes@fastmail.fm
(Use the theme name as subject.)

The deadline for next month's theme issue is Friday, November 28th.

Theme recipes must have subject: "Gifts from the Kitchen"
and will be posted on Sunday, December 7th.

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~*~ DID YOU KNOW ? ~*~



Bread making is actually quite easy, once you learn some basic techniques, and nothing smells as wonderful as baking bread.

Bread Ingredients:

Make sure your yeast is fresh. Active dry yeast, sold in individual packets, is the easiest type to use, and keeps well in your pantry.

The temperature of the water, whether used to dissolve the yeast, or added to a yeast/flour mixture, is critical. Until you get some experience, use a thermometer.

The flour you choose for your bread also makes a difference in the quality of the final product. Whole grain flours and other types of flour add color, texture, and flavor to breads. These flour types don't have enough gluten to make a successful loaf on their own, so all purpose or bread flour is almost always added to provide structure.

The type of liquid you use will change the bread characteristics. Water will make a loaf that has more wheat flavor and a crisper crust. Milk and cream-based breads are richer, with a finer texture. These breads brown more quickly because of the additional sugar and butterfat added to the dough.

Fats, oils, butter and shortening add tenderness and flavor to bread. Breads made with these ingredients are also moister. Make sure you don't use whipped butter or margarine, or lowfat products, since they contain water. The composition of the dough will be weakened, and your loaf will fail.

Eggs add richness, color, and flavor to the dough and resulting bread. Egg breads have a wonderful flavor. Sugar is the fuel that feeds yeast so it ferments, producing carbon dioxide that makes the bread rise. Some bread recipes don't use sugar, but depend on sugars in the flour to provide food for the yeast.

Salt is essential to every bread recipe. It helps control yeast development, and prevents the bread from over rising. This contributes to good texture. Salt also adds flavor to the bread.

Toppings can change the crust of the loaf. Egg glazes are used to attach other ingredients like nuts or seeds. An egg yolk glaze will create a shiny, golden crust. Egg white glazes make a shiny, crisp crust. For a chewy, crisp crust, spray the dough with water while it's baking. If you brush milk on the dough before baking, the crust will be softer and tender. Brushing the baked loaf with butter will also make the crust softer.

Source: Information gathered from various internet sites and baking cookbooks



~*~ THEME FAVORITES ~*~



These are recipes from generous contributors***.  I have not personally
tried them.  I have read through each recipe, checking for any obvious
errors.  I assume no responsibility for the contents.  These are offered
as a popular feature of this newsletter.  Use those you like at your own
risk (see disclaimer at end of each issue).

Our monthly theme recipes make a splash today.  I hope you enjoy
these.  I believe they are all wonderful.  My thanks to all who contributed.  
If you haven??™t sent in any recipes to share here or in our regular issues, I
hope you will.  It is fun to share and makes this a great way to collect recipes.


Carrot Bread Quick Bread
 
~Sent in by: Shirley, WA State

Beat together:
3 eggs
1 c. oil
2 c. sugar
Add: 2 c. firmly packed raw carrots grated
1 c. chopped nuts
3 tsp vanilla
1 small can crushed pineapple
mix in: 3 c. flour
1 tsp. salt
1 tsp sold
3 tsp cinnamon

Bake 1 hr at 325F in 2 greased and floured loaf pans.


Puris

~Sent in by: Jane,Australia

The dough for this bread can be made in advance, but rolling it out and frying should be done just prior to serving.

Preparation: 5-10 mins
Cooking: 15-20 mins

275g/ 10 oz fine wholemeal flour or chapatti flour
1/2 tsp salt
1/4 tsp sugar
15g/ 1/2 oz margarine
140-180mL/ 5-10 fl oz warm water (quantity will depend on the texture of the flour)
Oil for deep frying

In a bowl, mix the flour, salt and sugar. Rub in the margarine. Now slowly add enough of the water, mixing and kneading, to form a stiff dough.

Divide the dough into 14-15 equal portions. and roll into balls about 4cm/ 1 and 1/2 inches in diameter. Dust each lightly with a little extra flour and flattten into round cakes. Cover them with a damp cloth.

Roll out the puris to 9cm/ 3 and 1/2 inch diameter discs. Rolling out should be done evenly to ensure tight edges which help the puris to puff up when they are cooked. If they are damaged or pierced they will not puff up.

It is easier to roll and fry them, one puri at a time. Do not stack them on top of each other as they will all stick together.

Heat the oil to 160 C/ 325 F in a deep- fat fryer. Place one puri at a time in the oil and gently press it down with a slotted spoon. As soon as the puri puffs up, turn it over and cook for about 30 secs. Drain on kitchen paper. Fry the remaining puris in the same way.

Do not heap the fried puris on top of each other, but place them on an open tray so as not to flatten or damage them.


Dark Rye Bread

~Sent in by: Carol, No. CA  

Directions

1 Place ingredients in the pan of the bread machine in the order
recommended by the manufacturer.

2 Select the Basic cycle, and press Start.

Makes 12 servings

1 1/8 c water
2 T molasses
1 T vegetable oil
1 t salt
1 1/2c rye flour
3 T packed brown sugar
1 T unsweetened cocoa powder
2 c flour
3/4 t caraway seed
2 t bread machine yeast

From: Allrecipes


APPLE BREAD
Serves 12

~Sent in by: Ingrid, Coos Bay, OR

- 1/2 cup butter, at room temperature
- 1 cup sugar
- 2 eggs, at room temperature
- 1 tsp baking soda  
- 1/4 cup milk, at room temperature
- 1/2 tsp salt
- 2 tsp vanilla
- 2 cups flour
- 2 cups chopped apples
- 1/2 cup chopped walnuts
 
Topping:
- 2 tbsp butter, at room temperature
- 2 tbsp flour
- 2 tbsp brown sugar  
- 1 tsp cinnamon
 
Preheat oven to 350 degrees F. Grease and flour a 9" loaf pan.
 
In a large bowl, cream butter and sugar. Add eggs; mix well. Dissolve
baking soda in milk; add to butter mixture. Stir in vanilla.
 
Sift together flour and salt; stir into butter mixture. Stir in apples
and nuts. Pour into prepared pan.  
 
Mix together all topping ingredients. Crumble over top of batter. Bake
1 hour, until a tester inserted in the center comes out clean.
 
Per serving: 298 cal, 14 g fat, 62 mg cholesterol, 40 g carbohydrates,
2 g fiber, 5 g protein, 305 mg sodium.


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Dear Maggie, I finally found the recipe I wanted to have included in the
Bread issue. In the sixties, we lived in Columbus, Ohio, and a very good
friend gave this to me. Her teen age son would come home from school and
bake this bread as it was needed. I have used it many times.
Vida, Ohio

Hill Climber's Bread

Bring to a boil and remove from heat 1 cup milk
Stir in 1/4 cup sugar
          1 tbs salt
          1/4 cup butter; Cool to lukewarm.
Put 1 & 1/2 cups warm water (110) degrees in a large bowl. Sprinkle 2
pks dry yeast on water and let soften, then stir to dissolve. Add warm
milk mixture and 4 cups bread flour. Beat very hard. Add 3 cups flour to
make a soft dough and then 1 more cup until dough is not tacky. Knead
about 10 minutes. Put in oiled bowl, turning to oil top. Cover with tea
towel and let raise 30 minutes, punch down, cover and let raise 15
minutes. Divide in thirds, shape dough and put in greased bread pans.
Cover and let raise 30 minutes. Bake at 400 degrees for 25 to 30 minutes
until golden brown and hollow sounding when rapped with knuckle.
I know yeast has changed in the passing years since I last used this
recipe. however, I am sure that it can be safely assumed that the same
amount is acceptable. This is a very good recipe for a very good bread !


JALAPENO-CHEDDAR ROUNDS
 
~Sent in by:  Elaine, Missouri
 
Prep: 30 minutes
Rise: 30 minutes
Bake: 20 minutes
 
 3/4  cup milk
 2  tablespoons olive oil or cooking oil
 3  cups bread flour
 2  teaspoons sugar
 1  small fresh jalapeno pepper, seeded and finely chopped*
 3/4  teaspoon salt
 1  teaspoon active dry yeast or bread machine yeast
 1/2  cup finely shredded cheddar cheese
 
 1. Add all of the ingredients except the cheddar cheese to a 1-1/2- or 2-pound bread machine according to manufacturer's directions. Select the dough cycle. When the cycle is complete, remove dough from machine. Punch down. Cover and let rest for 10 minutes.  
 
2. Grease large baking sheets. Divide dough into thirds. On a lightly floured surface, pat or roll each portion of dough into an even round about 7 inches in diameter. Transfer rounds to the prepared baking sheets. Using your fingertips, poke the dough all over to dimple the surface. Cover loosely; let rise in a warm place 30 minutes.  
 
3. Sprinkle cheddar cheese evenly over rounds. Bake in a 400 degree F oven for about 20 minutes or until edges are golden brown. Serve warm or cool, cut into wedges. Store leftovers in the freezer. Makes 12 servings.
 
Nutritional facts per serving:
calories: 174, total fat: 5g, saturated fat: 2g, cholesterol: 6mg, sodium: 171mg, carbohydrate: 27g, fiber: 1g, protein: 6g
 

BANANA BREAD

This banana bread is really the best I've ever tasted!!
Nanette, MA

3 Bananas(ripe)
2 Eggs
4 Tablespoons Sour Cream
1 1/2 Cups Sugar
1 1/2 Cups Flour
1 Teaspoon Baking Soda
1 Teaspoon Vanilla
1/4 Teaspoon Salt
1/2 Teaspoon Cinnamon
1 Stick Butter

  Preheat over to 350 degrees. Grease and flour a bread baking pan. Mash
bananas and set aside. In a large bowl cream butter and sugar. Beat eggs and
combine with butter with sugar mixture. In a small bowl dissolve baking soda
in the
sour cream and add this to the butter and sugar mixture. Add the salt,
vanilla, and cinnamon to the sugar butter mixture. Alternate adding the
bananas and
the flour to the sugar and butter. Mix well. Pour into baking pan. Bake for
approx. one hour or till a knife stuck into the bread come out clean.


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Short Breads 1948

~Sent in by: Ann, FL

1/2 cup (1 stick) Butter
2 Tablespoons granulated Sugar
1 1/2 cups plain Flour
1/4 teaspoon Salt
1 teaspoon Pure Vanilla Extract
1 cup Chopped Pecans
Powdered Confectioners' Sugar

Cream together butter, and sugar. Add flour, salt, vanilla and nuts. Blend
well. Roll into cookies the size of marbles. Press flat on a cookie sheet.
Place in a cold oven and bake at about 225 Degrees F. until done. Sprinkle
with powdered sugar.

Recipes of the Deep South
Macon, GA, 1948


BLACK WALNUT BREAD

~Sent in by Janet, Urbana, IL

1 cup sugar         1-8oz sour cream
1 egg                    1 tsp vanilla
1 3/4 cup. flour
1/2 tsp soda
1 tsp baking powder
1/4 tsp salt
1 cup chopped nuts

Grease and flour 8x4 loaf pan or 2 smaller pans.
Beat sugar, sour cream, egg and vanilla until combined--stir together
flour, baking powder, soda and salt---stir into creamed ingredients and fold
in nuts--pour into pan and back at 325F for 65 min. or until toothpick
comes out clean--cool for 10 min. --remove from pan to wire rack--        
I never have used regular nuts in this but I suppose you can but the
black walnuts really make it special.


Lemon Apple Bread
 
~Sent in by: Loretta K., St. Stephen, NB, Canada

2 c. all purpose flour
1 tsp. baking powder
1 egg
1/2 tsp. salt
1/3 c. shortening
1 c. sugar
1/2 tsp. soda
1/3 c. buttermilk or sour milk
2 tsp. grated lemon rind
3/4 c. raisins
1 c. finely grated apples
 
Sift flour, baking powder, soda and salt together.  
Cream shortening; add sugar and egg and beat.  
Add dry ingredients and milk alternately.  Stir in
lemon rind, raisins and grated apples.  Spoon
into 9 x 5 x 3 inch pan.  Bake 55 min. at 350 degrees.


APPLE CHEESE BREAD
Makes 1 large (9-inch) loaf; serves 12.
 
~Sent in by: Ingrid, Coos Bay, OR

1-3/4 cups peeled, cored, grated apple
2 tablespoons sugar
2-3/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1/3 cup sugar
1/4 cup butter, melted
1 egg, at room temperature, beaten
1 cup milk, at room temperature
1-1/2 cups grated Cheddar cheese
2/3 cup apple jelly
 
Preheat oven to 350 degrees. Grease and flour a 9-inch by 5-inch loaf
pan. Toss apple with 2 tablespoons sugar; set aside. Combine melted
butter, beaten egg, and milk; set aside.  
 
In a mixing bowl, sift together flour, baking powder, salt, nutmeg,
cinnamon, and sugar. Mix cheese and apple into dry ingredients. Add
milk mixture; stir only until batter is evenly moistened.
 
Pour into prepared pan. Bake 35 minutes; lower heat to 325 degrees and
bake until bread tests done, about 20 minutes.  
 
Meanwhile, melt jelly. When bread is done, remove from oven and pour
melted jelly over the top. Let cool in pan until jelly sets; remove to
wire rack to cool completely.
 
Per serving: 299 calories, 10 grams fat, 46 milligrams cholesterol, 46
grams carbohydrates, 2 grams fiber, 8 grams protein, 325 milligrams
sodium.


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your way, here's a way to do it with NO cost to you!  Sign up!
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Chile-Dusted Cheese Bolillos
Just North of the Border - Dave DeWitt/Nancy Gerlach

~Sent in by: Jessica (Corfu) Greece

1 package dry yeast
2 cups very warm water
1 tablespoon sugar
2 teaspoons salt
5 1/2 cups sifted flour
1 cup grated cheddar cheese
1 tablespoon cumin seeds
shortening
1 egg white, unbeaten
1 tablespoon ground red chile

Pour the yeast into the water and stir until dissolved.
Allow to sit for 5 minutes.
Add the sugar, salt, and 3 cups of flour and beat until
smooth and shiny. Add the cheese and cumin seeds. Stir
in 2 cups more flour. Sprinkle the remaining flour on a
board and knead the dough, adding more flour if
necessary, until it is smooth and shiny (about 5 to 7
minutes). Shape into a ball.

Rub a bowl lightly with shortening and press the ball
of dough into the bowl, then turn the dough over. Cover
with a warm, damp towel. Place in a draft-free area and
allow to rise until doubled, about 2 hours.

Punch the dough down and let rest for 5 minutes. Rub a
little shortening on your hands and divide the dough
into 6 equal portions. To form a roll, shape each
portion into an oblong and place on a lightly greased
sheet pan. Make two horizontal indentations on each
roll and bake in a 375 degree oven for 30 minutes or
until lightly browned.

Brush each roll with egg white, sprinkle with the
ground chile, and return to the oven for 2 minutes.
Remove and cool.
Makes 6 rolls.


No-Knead Cheddar Bread

From:  Karen, Arizona

5 1/2 cups flour
2 Tbls. sugar
2 pkg. quick rise yeast
1 1/2 tsp. salt
1/2 tsp. pepper
2 cups water
2 Tbls. margarine
3/4 cup shredded cheddar cheese
1/4 cup FINELY chopped onion

In a mixing bowl, combine 2 1/2 cups flour, sugar. yeast, salt and
pepper. In a sauce pan heat water and butter and add to dry ingredients
.Beat til
just moist.
Stir in 3/4 cup cheese, onion and rest of flour.
Beat til smooth.
Turn onto a floured surface and shape into a ball.
Place in a greased 2 qt. round baking dish.
Cover and let rise in a warm place until doubled in size. (about 20
minutes)
Bake @ 350 for 40-45 minutes or til golden brown.
Sprinkle a little more cheese on top and bake til cheese melts.
Remove to a wire rack.


Cappuccino Chocolate Chip Muffins
Makes 6 muffins

~Sent in by: Bev, FL

Ingredients:
6 tablespoons butter, softened
2/3 cup sugar
1/4 cup milk
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups unsifted all-purpose flour
1 teaspoon vanilla extract
1 large egg
2 tablespoons instant coffee, dissolved in 2 tablespoons boiling water
1 tablespoon coffee flavored liqueur (optional)
3/4 cup chocolate chips

Heat oven to 375 degrees. Grease 6-muffin pan.
In a large bowl, beat (on medium speed) the butter and sugar until light and fluffy. Beat in egg, vanilla, dissolved coffee granules, and coffee liqueur (optional) until blended. In a medium bowl, combine flour, baking powder and salt. Add flour mixture to butter mixture alternately with milk, beating until just combined. Fold in chocolate chips. Divide batter among muffin pan cups. Bake 25-30 minutes or until centers spring back when lightly pressed. Serve warm.


CINNAMON BREAD

~Sent in by Larry Holmes, Ontario, Canada

2  cups all-purpose flour
1  cup granulated sugar
2  teaspoons baking powder
?? teaspoon baking soda
1 ?? teaspoon cinnamon
1  teaspoon salt
1  cup sour milk* or buttermilk
?? cup cooking oil
2  eggs
2  teaspoons vanilla

Measure all ingredients in order given into large mixing bowl.  Beat 3 minutes.  Pour into a greased loaf pan 9x5x3 inches.  Smooth top. Sprinkle with topping.

*To make sour milk, add milk to 1 tablespoon vinegar or lemon juice to measure 1 cup.
 

Topping:

2 tablespoons granulated sugar
1  teaspoon cinnamon
2  teaspoons margarine or butter

Combine all ingredients, mixing until crumbly.  Sprinkle over smoothed batter.  Using knife, cut in a light swirling motion to give a marbled effect.  Bake in 350?°F oven for about 50 minutes.  Test with toothpick. When inserted it should come out clean. Remove from pan to rack to cool.


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Crumpets
 
~Sent in by: Ingrid, Coos Bay, OR

1 package (1 Tbs, 15 ml) active dry yeast
1/2 tsp (2 ml) sugar
2 Tbs (30 ml) lukewarm water
1 cup (250 ml) all-purpose flour
1/4 tsp (1 ml) salt
1/2 cup (125 ml) milk
1 egg
1 Tbs (15 ml) melted butter
Additional butter for frying
 
Stir together the yeast, sugar, and water in a small bowl and allow to
proof for 10 minutes.  Sift together the flour and salt in a mixing
bowl and stir in the yeast mixture, milk, egg, and 1 tablespoon (15
ml) of melted butter.  Beat vigorously until the batter is smooth.
Allow to rise until doubled in volume, about 1 hour.  Heat a small
amount of butter in a large skillet over moderate heat, and butter the
insides of the ring molds.  Place the ring molds in the skillet and
pour about 1 tablespoonful (15 ml) of the batter into each ring.
Remove the rings when the crumpets begin to bubble and the bottoms
start to brown.  Turn the crumpets over and brown the other side.
Serve immediately with butter, jams, or marmalade.  Makes about 10
crumpets to serve 4 to 6.


HUTZELBROT
Black Forest Fruit Loaf  

~Sent in by: Rita, London, England

Make this around Christmas. With its spices and lots of dried fruit
it is yummy and moist and keeps quite some time when you wrap
it in tin-foil. Feel free to replace any of the dried fruit, but stick
to the total weight. For my part, I NEVER use candies citrus or orange
peel and replace it with dates or raisins. I strongly advise you to do
the same.

250 g dried pears
250 g dried plums
125 g dries figs
30 g candies orange and citrus peel, cubed
125 g walnuts, chopped
250 g flour
25 g fresh yeast
100 g caster sugar
1/2 tsp salt
1 tbsp ground cinnamon
1 tbsp ground aniseed
1 tsp ground cloves
1 pinch allspice

Soak pears in 1/2 l water for 3 hrs, cut into strips, then boil in
the same water for 20 mins until soft. Drain and keep the cooking
water.
Put the flour into a large bowl.  Dissolve the yeast in 2 tbsp of the
cooking water, then add to the flour.
Mix all ingredients and knead well. Then shape into 3 loaves.
Leave to prove for 2 hrs.
Bake in a preheated oven at 175?° C (350?° F) (gas mark 3) for 1 hour


Pineapple Zucchini Muffins

~Sent in by: Treva, from the beautiful mountains of NC

These are deliciously moist muffins that that'll
disappear quickly! Use carrot or zucchini, or both, if you prefer. Make a batch of each, then put some in the freezer (in Ziploc bags) for later.

4 1/2 cups all-purpose flour
2 1/2 cups white sugar
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 1/2 teaspoons salt
2 cups vegetable oil
6 eggs
3 cups shredded zucchini
1 (20 ounce) can crushed pineapple, drained
3 teaspoons vanilla extract

1. Preheat oven to 325 degrees F (165
degrees C). Grease and flour 4 muffin   pans, or use paper liners.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center, and pour in the oil, eggs, zucchini, pineapple and vanilla. Mix until smooth. Fill muffin cups 2/3 to 3/4 full.
3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Makes: 4 dozen


CRACKED WHOLE WHEAT BREAD

~Sent in by Larry Holmes, Ontario, Canada
 
1  cup milk, scalded
?? cup molasses
2  teaspoons salt
1 tablespoon shortening
1  cup cracked wheat
2  packages of active dry yeast
?? cup warm water (105?° to 115?°)
1 cup whole wheat flour
2 ?? to 3 cups all-purpose flour
butter, softened
cracked wheat

Combine milk, molasses, salt, shortening and 1 cup cracked wheat in large mixer bowl.  Cool to lukewarm.

Dissolve yeast in warm water.  Add yeast, whole wheat flour and 1 cup all purpose flour to the cracked wheat mixture.  Beat 2 minutes on medium speed, scraping bowl frequently.  Stir in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface;  knead until smooth and elastic, about 10 minutes.  Place in greased bowl;  turn greased side up.  Cover;  let rise in warm place until double, about 1 hour.  

Punch down dough.  Shape into round loaf;  place in greased 9-inch pie pan.

Brush lightly with butter;  sprinkle with cracked wheat.  Let rise until double, 50 to 60 minutes.

Heat oven to 400?° F.  Bake until loaf sound hollow when tapped, 30 to 35 minutes.  Remove from pan;  cool on wire rack.

Variation:

Mushroom Bread:  Decrease cracked wheat to ?? cup and add 1 envelope, about 2 ounces, mushroom soup mix to the cracked wheat.  Grease inside  and 2 inches of top outside of two 1-pound coffee or shortening cans.  After punching down, divide dough in half.  Knead each half gently until smooth and shape into a cylinder to fit can;  press in can.  Brush with butter;  sprinkle with cracked wheat.  Let rise 1 hour.  Bake on lowest rack in oven.


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Dijon Rye
(For bread machine)

~Sent in by: Ingrid, Coos Bay, OR

      2TeaspoonsYeast
      1CupBread flour
      1/2CupWhole wheat flour
      1/2CupRye flour
      1TablespoonGluten
      1/3CupDijon mustard
      2/3CupWater
      1TablespoonLecithin granules
      1TablespoonMolasses
 
Dump yeast in machine. Dump in flours and lecithin granules Fill measuring
cup to 2/3rds with warm water.
Add mustard until liquid measures a full cup. Add molasses and stir. Dump
in machine.
Set machine to basic bake.
A small dark loaf with a nice mustardy flavor. While dense, it can be
sliced quite thinly.
Makes a fabulous egg salad sandwich.


Pumpkin Bread Quick Bread
Oven 350F  Bake 1 hour
 
~Sent in by: Shirley, WA State

These are from my mother in law that she made for us all on every
special occasion and were the best we ever tasted.  She was a fabulous cook.

1 1/2 c. sugar
1 1/4 c. flour
3/4 c. whole wheat flour or graham flour
1 tsp. baking soda
1 tsp salt
1/4 tsp baking powder
1/2 c. oil
2 eggs
1c. can or fresh cooked pumpkin
1/3 c. water
1/2 tsp. each allspice, cinnamon, cloves, and nutmeg.
 
Blend till it comes together.  Do Not over stir.  Put in a 9X5 loaf pan.  
Bake 350F for 1 hr. Dump out and cool on rack.  Makes l loaf.


Banana Nut Bread
From Heidi in Australia

1 3/4 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
1 cup mashed ripe bananas (approx. 2 large bananas)
1/2 cup Milk (I use skim)
1 teaspoon vanilla essence
1/2 Cup Margarine or Butter (or shortening)
1/2 cup Sugar
2 large eggs
1 cup pecans or walnuts - finely chopped

Preheat oven to 180'C. Butter and flour a 9 inch loaf pan. Sift together
flour, baking powder, salt and baking soda in a bowl and set aside. In a
small bowl, mix bananas, milk and vanilla. In a large bowl, beat
margarine & sugar (with electric mixer) until light & creamy. Add eggs to
this butter mix 1 at a time, beating well after each addition. Stir in
banana mixture and flour mixture to the butter & sugar, mix well. Stir in
nuts and when mixed, transfer to prepared pan.

Bake bread until tester inserted into center comes out clean, about 1
hour 10 minutes. Cool 5 minutes. Turn out onto rack and cool completely.
We serve this warm & slightly toasted for breakfast with natural yogurt &
chopped bananas with sprinkling of icing sugar. Yum!  This can also be
prepared 2 days ahead. Wrap tightly in foil and keep at room temperature.


WHOLE WHEAT BREAD
(Non-Yeast)

~Sent in by Larry Holmes, Ontario, Canada  

2  cups whole wheat flour
1  cup all-purpose flour
?? cup granulated sugar
2  teaspoons baking powder
1 teaspoon baking soda
1  teaspoon salt
1 ?? cups buttermilk or sour milk
?? cup molasses
?? cup vegetable oil

In large bowl combine first six ingredients.  Stir to combine thoroughly.  Make a well in the center.  

In a small bowl put buttermilk, molasses and oil.  Stir until molasses has thinned and mixed in.  Pour into well.  Stir just enough to combine.  Turn into greased loaf pan 9x5x3 inches.  Bake in 350?° F oven for 40 to 50 minutes.  Remove from pan and cool on rack.  


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EARTH BREAD

~Sent in by: Kat, Spain

3 eggs
1 c.oil
1 tsp. vanilla extract
3 c. sugar, divided
2 c. whole wheat flour
1 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
3/4 tsp. pumpkin pie spice
1/4 tsp. cinnamon
1 c. finely grated zucchini
1/2 c. finely chopped carrots
1/2 c. mashed bananas
1/2 c. chopped pecans
1 c. water
2 Tbsp. butter
1 tsp. rum flavoring

Combine eggs, oil, vanilla and 2 cups sugar in bowl. Add sifted dry
ingredients, mixing well. Stir in zucchini, carrots, bananas and
pecans.
Pour into two greased and floured 8 1/2" x 4 1/2" x 2 3/4" loaf pans.
Bake at 375 degrees for 1 hour. Combine 1 cup sugar and 1 cup water in
saucepan. Boil for 5 minutes. Stir in butter and flavoring. Spoon over
bread. Yields 24 servings.


Applesauce Cinnamon Rolls
 
~Sent in by: Ingrid, Coos Bay, OR

     1 1/2 c unbleached flour
     2     T sugar - brown or granulated
     1 1/2 t yeast - rapid rise
     1/4   t salt
     1     c applesauce
     1       egg white
     3/4   c whole wheat flour
 
     FILLING
     2   T maple syrup
     1   t ground cinnamon
     1/2 c raisins
 
     GLAZE
     1/3 c maple syrup
 
To make the dough, mix unbleached flour, sugar, yeast, and
salt, and set aside.  Place the applesauce in a small sauce-
pan, and heat until 125-130 degrees F.  Add applesauce to
flour mixture, and stir for 1 minute.  Stir in the egg white.
Add 2 tablespoons of the whole wheat flour to the dough, and
stir well.  Continue to add the flour in 2-tablespoons
portions until a stiff dough is formed.  Knead dough for 5
minutes on a flat surface sprinkled with 2 tablespoons of
flour.  Gradually add enough of the remaining flour to form
a smooth, satiny ball of dough.  Scrape the surface, and
sprinkle it with flour.  Return the dough to the surface.
Use a rolling pin to roll the dough into a 10-x-12-inch
rectangle.  Combine 2 tablespoons of maple syrup and the
cinnamon, and spread the mixture over the dough to within
1/2 inch of the edges.  Sprinkle the raisins and/or dates
over the syrup, and roll the rectangle up jelly-roll style.
Lightly coat a 9-inch round pan with nonstick cooking spray
(nonfat), and pour 1/3 cup of maple syrup over the bottom of
the pan.  Cut rolled-up dough into 1-inch slices*.  Lay
slices in the pan, cut side up, spacing them 1/2 inch part.
Cover the pan with a kitchen towel, and let rise in a warm
place for about 30-35 minutes.  Bake at 350 degrees F for
20 minutes, or until lightly browned.  To loosen the rolls,
run a knife around the edge of the pan.  Immediately place
the rolls onto a plate.  Serve warm.  Makes 12 servings.


Indian Fry Bread

~Sent in by: Shirley, WA State

This was taught to me by a dear friend who had been making these for years.
 
2 c. self rising flour
 enough milk to make a biscuit dough
Fry pan with at least 2 inches of oil.
 
Heat oil to 350f.  
Mix flour with the milk .  Put a couple of handfuls of flour on wax
paper and turn out dough.  Knead a couple of times.  Pat our into a
rectangle and cut in squares about 2x3" and 1/4 thick.  Drop in hot
oil, knocking off the extra flour first.  Fry till golden brown, turning
 once.  Turn down heat if they brown to fast as dough needs to cook.  
Drain and serve with honey.  These are great with bean soup.


RYE BREAD
(Non-yeast)

~Sent in by Larry Holmes, Ontario, Canada

2  cups rye flour
1 ?? cups all-purpose flour
?? cup packed brown sugar
1 ?? teaspoons baking soda
1  teaspoon baking powder
?? teaspoon salt
1 ?? cups buttermilk
2  tablespoons vegetable oil

Measure first six ingredients together in large bowl.  Stir thoroughly.  Make a well in center.    Add buttermilk and oil.  Stir just to moisten.  turn into greased 9x5x3-inch loaf pan. Bake in 350?° F oven for 1 hour.  Remove from pan to cool.


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Struan Bread - Makes three 1-1/2 pound loaves

Joyce in Illinois

7 cups high-gluten bread flour
1/2 cup uncooked polenta
1/2 cup rolled oats
1/2 cup brown sugar
1/3 cup wheat bran
4 teaspoons sea salt
2 tablespoons plus 1 teaspoon instant yeast
1/2 cup cooked brown rice
1/4 cup honey
1/4 cup buttermilk
Approximately 1-1/2 cups water
3 tablespoons poppy seeds, for decoration

In a bowl, mix all the dry ingredients, including the salt and yeast.

Add the cooked brown rice, honey, and buttermilk and mix.  Then add 1
cup of the water, reserving about 1/2 cup for adjustments during
kneading.  With your hands squeeze the ingredients together until they
make a ball.  Sprinkle some flour on the counter and turn the ball out
of the bowl and begin kneading.  Add small quantities of water as
needed.

Because Struan has so many whole grains, it takes longer to knead than
most breads, usually 12 to 15 minutes.  

The dough will change before your eyes, lightening in color, becoming
gradually more elastic and evenly grained.  The finished dough should
be tacky but not sticky, lightly golden, stretchy, and elastic rather
than porridgelike.  If it flakes or crumbles, add a little more water.

Wash out the mixing bowl and dry it thoroughly.  Put in the dough and
cover with a damp towel or plastic wrap (I use a plastic shower cap) or
place the bowl inside a plastic bag.  Allow the dough to rise for
about 1 hour, until it has roughly doubled in size.

Turn the risen dough out onto the lightly floured counter and divide
into three pieces.  Use a dough knife if you have one for a clean cut.

Roll each piece of dough into a loaf forming one seam.  Pinch the seam
together and tuck in the ends.  Place the loaf, seam-side down, in an
oiled 9- by 4-1/2- by 3-inch bread pan.  Repeat with the other two
loaves.  Brush an egg wash solution (1 egg beaten into 4 cups of
water) on top of each loaf and sprinkle poppy seeds on top.  Press the
seeds lightly into the bread.

Cover and allow to rise till the loaves crest over the tops of the pans.

Bake in a preheated 350F oven for approximately 45 minutes.  The
loaves should be a dark gold on top and the sides and bottoms should be
medium gold, and they should reach an internal temperature of 190F.

I use an instant thermometer to check.
If you don't have one, get one.  They are inexpensive and more than
worth the price.  

When done, remove the bread from the pans and allow to cool at least
40 minutes.  When you do slice it, the bread will have little "flecks of
gold" from the polenta.

Source:  Brother Juniper's Bread Book by Peter Reinhart


Our Christmas Potato Lefsa

~Sent in by: Shirley, WA State
 
To 3 cups of cool mashed potatoes
add:
3 c. sifted flour
1 tsp. salt
1 tbl. sugar
2 tbl. shortening
2 tbl. cream
 
Mix these ingredients together.  Roll 1 T. out using flour to keep from
sticking.  Roll thin.  Bake lightly on  both sides on a large
flat griddle.  Cool on a clean dish cloth , keeping lefsa separated from
one another.  Spread with butter and sprinkle on sugar.  Cinnamon optional.  
Tradition says to take a dinner plate and cut them round but if your family
is not fussy then leave the ragged around edges.


Rotis

~Sent in by: Jane,Australia

Rotis are a type of Indian unleavened wholemeal bread. If you cannot get chapatti flour, use equal quantities of wholemeal flour and plain flour.

Preparation: 20- 25 mins
Cooking: 25- 30 mins

1 tsp salt
60g/ 2 oz butter, or ghee
340g/12oz chapatti flour or 160g/ 6 oz each of plain flour and wholemeal flour
175-280mL/ 6-10 fl oz warm water (quantity depends on the texture of the flour)
2 Tsps ghee or unsalted butter, for frying

Rub the salt and ghee into the flour until it resembles coarse breadcrumbs.

Gradually add the water and knead until a soft pliable dough is formed. This may be done in a food processor if wished.

Divide the dough into 8 round balls. Flatten each between your palms into a round cake and dust it very lightly in a little plain flour.

Roll them out to circles about 15cm/6 inch diameter. Cover the rest of the dough with a damp cloth while you are working on one.

Heat a heavy-based frying pan over a medium heat. When the pan is hot, place a roti on it and flip it over after about 30 seconds. Spread 1 tsp ghee or butter over it and turn the roti over.

Repeat the process for the other side. Brown both sides evenly and remove from heat. Repeat with the remaining rotis.

To keep the rotis warm, line a piece of foil with kitchen paper and put the cooked rotis on one half, cover with the other half and seal the edges. This will keep them warm for 30-40 mins.


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Carrot Zucchini Bread
Yield:  2 loaves (16 slices each)

From Pat in Auburn, Washington

This one is suitable for diabetics.  It is moist and should satisfy any sweet tooth.

Ingredients
1 cup unsweetened applesauce
3/4 cup shredded carrots
3/4 cup shredded peeled zucchini
1/2 cup sugar
1/2 cup egg substitute
1-1/2 tsp. pumpkin pie spice
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
3 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup orange juice

Directions
In a  large bowl, combine first eight ingredients.  
In another bowl, combine flour, baking powder, baking soda and salt;  add alternately with orange juice to carrot mixture.
Pour into 2 greased and floured 8x4x2 loaf pans.
Bake at 350F for 45 minutes or until bread tests done.
Cool for 10 minutes, remove from pans to a wire rack to cool completely.

Nutritional information per slice:  68 calories, 110 mg sodium, trace cholesterol, 15 g carbohydrate, 2 g protein, trace fat.
Diabetic Exchange:  1 starch


Fig and Ricotta Cheese Flatbread

~Sent in by: Kat, Spain

PREP AND COOK TIME: About 1 1/2 hours, plus 35 to 45 minutes to rise

NOTES: You can make the dough through step 2 up to 1 day ahead; punch it
down, cover bowl with plastic wrap, and chill. Let stand at room
temperature about 1 hour before proceeding with shaping (step 4).

MAKES: 4 flatbreads; about 12 appetizer or 6 main-course servings

1 package (2 1/4 teaspoons) active dry yeast
About 1 teaspoon salt
2 tablespoons olive oil
About 3 1/2 cups all-purpose flour
3 red onions (about 1 3/4 lb. total), peeled, halved, and thinly sliced
2 tablespoons balsamic vinegar About 1/4 teaspoon pepper About 1/4 cup
yellow cornmeal About 2 cups (1 carton, 15 oz.) ricotta cheese 1 pound
firm-ripe figs, rinsed, stem ends trimmed, and halved lengthwise
1/2 cup chopped walnuts
1/2 cup crumbled blue cheese (about 3 oz.), optional
3 ounces arugula leaves (about 2 cups), rinsed and crisped

1. In a large bowl, sprinkle yeast over 1 1/2 cups warm (110?°) water.
Let stand until softened, about 5 minutes. Stir in 1/2 teaspoon salt and
1 tablespoon olive oil. Gradually mix in 3 1/2 cups flour until a soft
dough forms.

2. If using a mixer, beat with a dough hook on high speed until dough no
longer feels sticky and pulls cleanly from sides of bowl, 5 to 7
minutes. If dough is still sticky, beat in more flour, 1 tablespoon at a
time.

If kneading by hand, scrape dough onto a lightly floured board. Knead
until smooth, springy, and no longer sticky, 15 to 20 minutes; add flour
as needed to prevent sticking. Place dough in an oiled bowl and turn to
coat.  

Cover and let rise in a warm place until doubled, 35 to 45 minutes.

3. Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, stir
onions in remaining 1 tablespoon olive oil until very limp, 25 to 30
minutes. If onions start to burn or stick, reduce heat and stir in 1
tablespoon water. Add balsamic vinegar, 1/4 teaspoon pepper, and 1/2
teaspoon salt and stir until liquid is evaporated, 1 to 2 minutes
longer.  

4. Scrape dough onto a lightly floured board; press gently to expel air.
Divide into four equal pieces. Place pieces on floured board and cover
with plastic wrap; let rest 10 minutes. Roll or stretch one piece at a
time into a 13- by 7-inch oval about 1/16 inch thick. Place each oval on
a cornmeal-dusted 12- by 15-inch rimless baking sheet; stretch dough, if
needed, to reshape.

5. Arrange about 1/2 cup red onions evenly over each oval. Drop ricotta
in 1/2-tablespoon portions over onions (about 12 on each oval); arrange
figs, cut side up, around cheese. Sprinkle about 2 tablespoons walnuts
and 2 tablespoons blue cheese (if desired) evenly over each oval.

6. Bake in a 450?° regular or convection oven until crust is well browned
on top and bottom, 15 to 20 minutes (10 to 15 minutes in a convection
oven). If baking two sheets in one oven, switch their positions halfway
through baking. Slide each flatbread onto a cutting board or plate.
Mound arugula leaves equally on top; cut each oval in half lengthwise,
then crosswise into eight slices. Add salt and pepper to taste.


FLAVORED FRENCH BREADS
From: Company??™s Coming,  Muffins & More
           Jean Par?©

~Sent in by Larry Holmes, Ontario, Canada

Slice French Bread in thick slices.  If you are going to wrap in foil, cut slices all the way through.  If you are going to heat loaf in oven unwrapped, cut slices almost to the bottom but not through it.  Have butter or margarine at room temperature before beginning. Mix the ingredients of your favorite spread together and spread on both sides of cut slices.  Reshape loaf.   Bake in 350?° F oven for 20 minutes.

Celery Bread:
?? cup margarine or butter
?? teaspoon celery salt

Cheese Bread:
1/3 cup shredded cheddar cheese
?? cup butter or margarine
1  tablespoon mayonnaise

Curried Bread:
?? cup margarine or butter
?? teaspoon curry powder

Garlic Bread:
?? cup butter or margarine
?? teaspoon garlic powder

Herb Bread:
?? cup butter or margarine
1/8 teaspoon thyme
1/8 teaspoon marjoram
1/8 teaspoon rosemary
1/8 teaspoon garlic powder

Onion Bread:
?? cup butter or margarine
?? teaspoon onion salt

Parmesan Bread:
?? cup butter or margarine
?? cup grated Parmesan cheese


BREW PUB PRETZELS
 
~Sent in by:  Elaine, Missouri
 
Prep: 30 minutes
Bake: 20 minutes
 
 3/4  cup milk
 4  teaspoons cooking oil
 1  cup all-purpose flour
 1  cup bread flour
 2  teaspoons sugar
 1/2  teaspoon salt
 1  teaspoon active dry yeast
 2  teaspoons salt
 1   beaten egg white
 1  tablespoon water
    Coarse salt or poppy seed
 1  8-ounce package process cheese spread
 1/4  cup strong ale or beer
 1/4  teaspoon celery seed or caraway seed
   Dash pepper
 
1. Add milk, oil, all-purpose flour, bread flour, sugar, the 1/2 teaspoon salt, and yeast to a bread machine according to manufacturer's directions for a 1-pound loaf. Select dough cycle. When cycle is complete, remove dough and punch down. Turn out onto a lightly floured surface. Cover and let rest 10 minutes.
 
2. Roll dough into a 10x6-inch rectangle; cut into twelve 1/2-inch-wide strips. Gently pull each strip into a rope about 16 inches long. Shape each rope into a pretzel by crossing the rope's ends over each other, forming a circle with 4-inch tails. Twist once at the crossover point. Fold the tails over the circle. Moisten the ends and press to seal.  
 
3. Place pretzels 1/2-inch apart on greased baking sheets. Bake in a 475 degree F oven for 4 minutes. Remove from oven. Reduce oven temperature to 350 degree F.  
 
4. Dissolve the 2 teaspoons salt in 2 quarts boiling water. Reduce heat. Gently slide pretzels, a few at a time, into simmering water. Simmer for 2 minutes, turning once. Remove with a slotted spoon; drain on a wire rack. Place 1/2-inch apart on a well-greased baking sheet.
 
5. Combine egg white and water. Brush pretzels with egg white mixture; sprinkle lightly with coarse salt or poppy seed. Bake in the 350 degree F oven for 20 to 25 minutes or until golden brown. Cool slightly on wire racks.
 
6. Meanwhile, combine process cheese spread, ale or beer, celery seed or caraway seed, and dash pepper in a saucepan. heat and stir over medium-low heat until cheese is melted. Serve with pretzels. Makes 12 servings.
 
Nutritional facts per serving:
calories: 172, total fat: 6g, saturated fat: 4g, cholesterol: 13mg, sodium: 781mg, carbohydrate: 19g, fiber: 1g, protein: 7g


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Crunchy Wheat and Honey Bread

~Sent in by: Judy, Canada
(Join Judy's weekly recipes newsletter!
To subscribe, send an email to:
52489-subscribe@zinester.com)

1 1/4 cup lukewarm water (110 degrees F.)
3 tablespoons honey
2 tablespoons butter, softened
1 1/2 teaspoons salt
1/2 cup slivered toasted almonds
2 cups whole wheat flour
1 1/2 cups bread flour or unbleached all-purpose flour
3 teaspoons instant active dry yeast


Place all ingredients in the pan of the bread machine in the order suggested
by the manufacturer. Select dough setting and press start. When dough cycle has
finished, remove dough from pan and turn out onto a lightly oiled surface. Form dough into an
oval, cover and let rest for 10 minutes.

After resting, turn dough bottom side up and press to flatten. Fold dough
into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of
the way over the top. Then press dough with the palm of your hand to make an indentation down
the center of the dough and fold the top completely to the bottom, sealing the seam with
the palm of your hand.

Place on a jelly roll pan dusted with cornmeal; cover and place in a warm
spot to rise for approximately 20 minutes. Preheat oven to 400 degrees F.

After dough has risen, slash the bread with a very sharp knife making three
1/2-inch deep diagonal slashes. Brush the top of the bread with cold water and bake for 20
to 25 minutes or until nicely browned. (A good check is to use an instant thermometer to test
your bread. The temperature should be between 200 and 210 degrees.)

Makes 1 1/2-pound loaf.


Sour Cherry Scones with Ginger-Marmalade Cream
(BAKING911.COM)
By: foodandwine.com
Makes 8

~Sent in by: Ann, FL

If you wish, you can eliminate the Ginger-Marmalade Cream, but it adds
so much to the recipe.  

Scones
1/2 cup dried sour cherries
2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon ground cardamom
1/2 teaspoon salt
1 cup heavy cream, cold
1 tablespoon unsalted butter, melted

Cream
1 cup heavy cream
2 tablespoons confectioners' sugar
1/4 cup ginger marmalade (or any flavor), at room temperature

1. MAKE THE SCONES: Preheat the oven to 425?°. Soak the dried cherries
in hot water until plump, about 10 minutes. In a large bowl, whisk the
flour with the sugar, baking powder, cardamom and salt. Drain the dried
cherries and pat dry. Add them to the dry ingredients along with the
cream and stir until the dough is evenly moistened. Gather the dough
into a ball and gently knead it 4 or 5 times.

2. On a lightly floured surface, roll or pat the dough into a
3/4-inch-thick round. Using a 2 1/2-inch biscuit cutter, cut out
8 rounds. Transfer the rounds to a baking sheet and brush the tops
with the melted butter. Bake for about 20 minutes, or until lightly
browned and cooked through.

3. MAKE THE CREAM: In a medium bowl, whip the cream with the
confectioners' sugar until soft peaks form. Transfer the whipped
cream to a serving bowl and spoon the ginger marmalade on top.

4. Split the hot scones and serve at once with the ginger marmalade
cream.


BASIC BISCUIT MIX
 
~Sent in by: Ingrid, Coos Bay, OR
 
Yields 7 to 8 dozen biscuits. You can use this mix in place of
commercial biscuit mix; it's easy to prepare, less expensive, and
delicious. The mix will keep 3 months in the refrigerator.
 
8-1/2 cups flour
1/4 cup baking powder
1 tbsp salt
1 cup dry non-fat milk powder
1 pound vegetable shortening
 
Combine flour, baking powder, salt, and milk powder; mix well. Using a
pastry blender or two forks, cut in shortening until mixture resembles
breadcrumbs.  
 
Place mixture in an airtight container. Refrigerate up to 3 months.
 
To make biscuits: Preheat oven to 400 degrees F. Lightly grease a
cookie sheet.  
 
Combine desired amount of mix with just enough cold water to form a
soft dough. Turn dough onto a lightly floured board; knead 10 to 12
times. Roll out 1/2 inch thick. Cut into 2-1/2-inch rounds. Bake 25 to
30 minutes, until golden brown.
 
Per biscuit: 98 calories, 6 g fat, 0 mg cholesterol, 10 g
carbohydrates, trace fiber, 2 g protein, 133 mg sodium.


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Pineapple Nut Bread
 
~Sent in by: Loretta K., St. Stephen, NB, Canada

2 1/2 c. flour
3/4 c. sugar
1 1/2 tsp. salt
3 tsp. baking powder
1/2 tsp. soda
1 c. All Bran
3/4 c. chopped nuts
1 1/2 c. crushed pineapple (undrained)
1 beaten egg
3 T. melted butter
 
Beat egg, add pineapple and melted butter;
sift flour, measure and sift sugar, salt, soda
and baking powder.  Add All Bran and nuts to
flour mixture and add to first mixture.  Bake in
loaf pan 350 degrees for 1 hour.
 
Tip:  To peel lemons or oranges easily or to get
the peel off in one piece, heat them slightly for
3 or 4 minutes.  This also results in more juice,
makes them easier to squeeze.


Caraway Horns
Recipes from Pleasantville, KY

~Sent in by: Jessica (Corfu) Greece

3 teaspoons shortening
3 teaspoons sugar
1/2 cake yeast
2 tablespoons lukewarm water
1 egg
3/4 teaspoon salt

1/2 cup milk
3 cups flour
caraway seeds
melted butter
coarse salt

Cream shortening and sugar. Add beaten egg. Dissolve
yeast in water and add to mixture. Add flour to make a
stiff dough. Knead smooth. Cover and let rise until
double in bulk. Divide into two portions. Roll out into
circle; cut in 8 wedge-shaped pieces. Roll up each
piece, stating at the wide end; shape into half
circles. Brush with melted butter; sprinkle with
caraway seeds and coarse salt. Place on a baking sheet
and cover with a clean cloth towel. Let stand 1 hour or
until double in bulk. Remove towel and bake at 425 for
10 minutes.


Pita Bread

~Sent in by: Shirley, WA State
 
2 pkg dry instant yeast
5-5 1/2 cups sifted flour
2 cups milk
3 tbl. sugar
3 tbl. shortening
1 tsp salt.
 
In large mixer bowl, combine yeast and 2 c. flour.  Heat together milk,
sugar shortening and salt just till warm.  Stir in shortening.  Add to dry
mixture in a bowl.  Beat to dry mixture in bowl.  Beat at low speed of
electric mixer for 1/2 minute, scraping bowl constantly.  Beat 3 minute
at high speed.  Stir into enough of remaining flour to make a moderately
stiff dough.  Turn out  on floured surface and knead out on floured surface
and knead till smooth and elastic.  Place in greased bowl, turning once.  
Cover and let double in bulk, 40 to 45 minutes.  Punch down.  Cover and
let rest 10 minutes.  Form dough into balls about 1 1/2 inches in diameter.  
Place on ungreased baking sheet .  Roll each to 4 inch circle.  Bake 400F
oven for 7 to 9 minutes or until puffed and lightly brown.  Cool on cloth
covered surface.  Makes 32 .


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GOODNESS BREAD

~Sent in by Larry Holmes, Ontario, Canada

2 ?? cups boiling water
1  cup uncooked quick rolled oats
?? cup nonfat dry milk
?? cup soy flour
?? cup wheat germ
?? cup brown sugar (packed)
?? cup honey
1 tablespoon plus 2 teaspoon sea salt
3  tablespoons salad oil
2  tablespoons brewers??™ yeast
2  packages active dry yeast
?? cup warm water (105 ??“ 115?°)
5 ?? to 6 cups whole wheat flour
       (stone-ground)
salad oil
wheat germ

Combine boiling water, oats, dry milk, soy flour, ?? cup wheat germ, the sugar, honey salt, 3 tablespoons oil and the brewers??™ yeast in a large mixer bowl.  Cool to lukewarm.

Dissolve active dry yeast in warm water.  Add yeast and 2 ?? cups of the whole wheat flour to the oats mixture.  Beat 2 minutes on medium speed, scraping bowl frequently.  Stir in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface;  knead until smooth and elastic, 10 to 12 minutes.  Place in greased bowl, turn greased side up.  Cover;  let rise in warm place until double, about 1 ?? hours.  Punch dough down;  divide in half.  Flatten each half with hands or rolling pin into a rectangle, 18x9 inches.  Fold crosswise into thirds, overlapping the 2 sides.  Roll dough tightly toward you, beginning at one of the open ends.  Press with thumbs to seal after each turn.  Pinch edge firmly top seal. With side of hand, press each end to seal, fold under ends.

Place loaves seam sides down in 2 greased loaf pans, 9x5x3 inches.  Brush tops lightly with oil;  sprinkle with wheat germ.  Let rise until double, about 1 hour.

Heat oven to 375?° F.  Bake until loaves sound hollow when tapped, 40 to 45 minutes.  Remove from pans;  cool on wire rack.  Cut into thin slices to serve.


Basic Rye Bread
 
~Sent in by: Ingrid, Coos Bay, OR

 A hint of cocoa powder accents the flavor contributed by the rye flour. If you
like, substitute dill or fennel seed for the carway seed.
 
1 pound loaf              Ingredients                  1 1/2 pound loaf
---------------------------------------------------------------
3/4 cup                   water                        1 cup plus 2 tablespoons
1 tablespoon              light molasses               2 tablespoons
1 tablespoon              butter or margarine          1 tablespoons
3/4 teaspoon              salt                         1 teaspoon
1 2/3 cups                bread flour                  2 1/2 cups
2/3 cup                   medium rye flour             1 cup
1 tablespoon               packed brown sugar           2 tablespoons
2 teaspoons               dutch cocoa powder           1 tablespoon
1/2 teaspoon              whole caraway seeds           3/4 teaspoon
1 1/2 teaspoons           bread machine yeast          2 teaspoons
 

Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water.
Add ingredients to the bread machine pan in the order suggested by the
manufacturer.
 
Recommended cycle: Whole wheat/whole grain or basic/white bread cycle; light or
medium/normal crust color setting. (If basic/white bread setting is used, add 1
tablespoon gluten to either size recipe. See adding gluten tip below. The
time-bake feature can be used. Remove bread from pan, cool on wire-rack.

Adding Gluten: Some bread machines have a whole wheat or whole grain cycle,
which comes in handy when making whole grain breads. If your machine lacks this
cycle, try adding gluten to whole wheat, whole grain, and rye bread recipes to
improve loaf height, texture, and structure. Gluten is available in the health
food store or if lucky in your local supermarket. Use 1 tablespoon gluten for
both the 1-pound and 1.5 pound recipes.


Phantom Rhubarb Muffins

~Sent in by: Bev, FL

1/2 c. sour cream
1/4 c. oil
1 egg
1 1/3 c. flour
1 c. diced rhubarb
2/3 c. brown sugar
1/2 tsp. bkng soda
1/4 tsp. salt

Combine together sour cream, oil and egg. In a separate bowl mix together dry ingred and combine with first mixture. Mix until just moistened. Fill 12 large muffin cups 2/3 full.

Topping:

1/4 c. brown sugar
1/4 c. chopped nuts
1/2 tsp. cinnamon
2 tsps. melted butter

Combine ingredients and spoon on each muffin. Bake at 350?° for 25-30 mins.


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Black Eyed Pea Cornbread

Joyce in Illinois

1 lb. pork sausage
1 onion, chopped
1 c. corn meal
1/2 c. flour
1 t. salt
1/2 t. baking powder
2 eggs
1 c. buttermilk
1/3 c. veg. oil
3/4 c. creamed corn
8 oz. grated Cheddar cheese
15oz. can or 2 cups fresh black eyed peas
chopped green peppers to taste

Cook sausage and onion until brown.  Drain and set aside.
Combine cornmeal and other dry ingred.  Beat eggs, buttermilk and
oil together.  Combine this with dry ingred.  Batter will not be
smooth.  Add sausage, onion, peppers, corn, cheese and peas.
Pour into a 9 x 13 inch casserole dish.  Bake in preheated 350
degree oven for 50 to 55 min., until done.
Serves 4


Mouth Melting Rolls

~Sent in by: Bev, FL

3 1/2 cups all purpose flour
1 tsp. salt
2 Tbsps. sugar
2 Tbsps. shortening
1 cup warm water
1 pkg. dry yeast

Sift dry ingredients into a large bowl, add shortening and mix. Mix yeast into
water then add to the dry ingredients. Turn dough out onto floured board and work,
kneading for 5 to 7 mins. Put back into bowl and set in a warm place. Allow to double in bulk
(1 1/2 to 2 hours) Turn out onto floured board and work good again. Make out into
biscuits by hand and place in a greased pan and put back into warm place to double in bulk
again. (1 to 1 1/2 hours) Brush tops with a little melted butter and bake at 375 for
10 to 15 mins.


SUNFLOWER SEED BREAD

~Sent in by: Rita, London, England

To soften yeast, in a large bowl combine
2 cups warm water
2 packets active dry yeast
1 teaspoon sugar

Let yeast proof. Stir in this order

1/3 cup sugar
1/3 cup sunflower oil
2 teaspoons salt
3 cups unbleached all-purpose flour
1/2 to 1 cup sunflower seeds. I use dry-roasted

Beat well. To make a stiff dough, gradually add 3 to 3 1/2
cups more flour.
Knead on floured surface until smooth. Place in greased bowl,
turning dough once to grease top. Cover and let rise 45 to 60
minutes. Knead dough down in bowl and divide in half. Shape
into oblong loaves and place on a greased baking sheet or in
two 9x5 baking pans. Cover and let rise 30 t0 40 minutes.
Bake at 375 degrees for 35 to 40 minutes. Cool on wire racks.
Makes 2 loaves.

Makes excellent toast


Gluten and Yeast-Free Bread

~Sent in by: Jane,Australia

Besan flour is also known as chickpea flour. Potato flour can also be used instead. Xanthian gum is used to replace the gluten found in wheat flour and is available at health food stores. This bread will keep for up to 2 days in an air tight container. Use to toast after this.

Makes: 1 oval loaf (about 10 slices)
Preparation: 15 mins
Cooking: 45 mins

Rice flour, for dusting
510g (3 cups) white rice flour
110g (1 cup) besan flour
60g (1/2 cup) tapioca flour
1 Tsp xanthian gum
2 tsp cream of tartar
1 tsp bicarbonate of soda
1 tsp salt
55g (1/2 cup) instant full cream milk powder
2 Tsp canola oil
375mL (1 and 1/2 cups) water
Besan flour, extra
1 tsp sesame seeds

Preheat oven to 180 C. Lightly dust a baking tray with rice flour.

Sift the white rice flour, besan flour, tapioca flour, xanthium gum, cream of tartar, bicarbonate of soda and salt into a large mixing bowl. Stir in the milk powder. Make a well in the centre and add the oil and 330mL (1 and 1/3 cups) of the water. Use a wooden spoon to gently mix until combined.

Bring the dough together with your fingertips and turn onto a surface lightly dusted with extra besan flour. Knead lightly until the mixture comes together in a ball. Using the palm of your hand, press the dough into an oval shaped loaf about 20cm long, 8cm wide and 5 cm thick. Place on the prepared baking tray. Using a knife dipped in besan flour, diagonally cut 3 shallow slits about 9 cm long. Brush with the remaining 1 Tsp water and sprinkle with sesame seeds.

Bake in preheated oven for 45 min or until the bread sounds hollow when tapped on the base. Remove from the oven and cool on the tray.


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Title: Country Rye Bread
 Categories: Breads, Abm, Machine, Light
      Yield: 1 pound loaf

~Sent in by: Ingrid, Coos Bay, OR
 
 SERVES: 8------------------------
      2 c  Bread flour
  1 1/4 c  Rye flour
      1 c  -water
      1 tb Caraway seeds
      3 ts Honey
      2 tb Vegetable oil
      1 ts Salt
      1 pk Dry yeast
 
  Follow manufacturer's instructions for placing all ingredients into
  bread pan; select bake cycle, and start bread machine.
 
  Calories 214 (18% from fat); Protein 5.1g; Fat 4.2g (st 0.7g, mono
  1.2g); Carb 39.2g;  Fiber 2.4g; Chol 0mg; Iron 1.8mg; Sodium 294mg;
  Calc 14mg
 
  Cooking Light Jan/Feb 1996


GOLD NUGGET BREAD

~Sent in by Larry Holmes, Ontario, Canada

1  package active dry yeast
?? cup warm water (105 to 115?°)
2/3 cup lukewarm milk
2  tablespoons honey
2  tablespoons shortening
1 ?? teaspoon salt
?? cup finely shredded carrot
?? cup raisins
2  cups stone-ground whole
       wheat flour
?? to 1 cup all-purpose flour

Dissolve yeast in warm water in large mixing bowl.  stir in milk, honey, shortening, slat, carrot, raisins and whole wheat flour.  Beat until smooth.  Stir in enough all-purpose flour to make dough easy to handle.

Turn dough onto lightly floured surface;  knead until smooth and elastic, about 10 minutes.  Place in greased bowl;  turn greased side up.  Cover;  let rise in warm place until double, 1 ?? to 2 hours.

Punch dough down;  squeeze firmly to release air bubbles.  Shape into round loaf  place on greased baking sheet.  Let rise until double, 45 to 60 minutes.

Heat oven to 350?° F.  Bake 30 minutes.  Remove from baking sheet;  cool on wire rack.  Store in refrigerator after the first day;  freeze for long-term storage.


POTATO BREAD
Yield: 3 loaves
 
~Sent in by:  Elaine, Missouri
 
1 tbls. instant yeast
1/2 cup lukewarm water
1 cup milk
1/2 cup butter
1 cup mashed potatoes
1/2 cup sugar
2 eggs, beaten
5 to 6 cups of flour
 
Dissolve yeast in the 1/2 cup of warm water and set aside.  Scald milk, add butter and cool to lukewarm.  Add yeast mixture along with rest of ingredients; knead well.  Let rise 1 hour.  Bake at 350* for 30 to 40 minutes, or until golden brown.  Yields 3 loaves.


Sage and Cream Cheese Bread Sticks

~Sent in by: Jane,Australia

These crispy sticks are not only ideal to serve with drinks or soup when entertaining at home, but they make a great gift. Any spreadable creamy cheese can be used and a percentage of a soft blue vein cheese gives a particularly good flavour.

155g (5oz) plain (bakers/ all purpose) flour
pinch salt
1/4 tsp paprika
60g (2oz) butter
cold water, to mix
60g (2oz) soft cream cheese such as bel paese, Mio or Blue Castello
1 tsp finely chopped fresh sage

Preheat oven to 200 C (400 F) and grease a baking tray

This step may be done in a food processor. Pour flour, salt and paprika in a bowl and mix well. Rub in butter so that mixture resembles fine bread crumbs, then add water, a little at a time, to form a stiff dough. Knead lightly. Roll out on a floured surface to a rectangle 5mm (1/4 in) thick. Spread cream cheese evenly over half the dough and sprinkle sage over this. Fold over the other half to completely cover cheese and sage. Roll out again until 5mm (1/4 in) thick and the cheese just begins to show through. With a floured knife trim edges, then cut dough into sticks 5mm (1/4 in) wide and as long as you'd like.

Transfer to prepared baking tray and bake until lightly browned, about 10 mins.

Makes about 50 sticks, depending on length.


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Basic Raisin Scone Recipe
(BAKING911.COM)
By: The California Culinary Academy
Makes 18 - 24

~Sent in by: Ann, FL

The addition of large eggs makes these scones rich and cakelike.
This dough can be dressed up or down with extras, depending upon
what you are serving them for. For a savory scone, omit the raisins
and add in 1/4 cup of chopped basil, dill or even caraway seeds.

3 1/2 cups all-purpose flour
2 tablespoons cream of tartar
2 teaspoons baking soda
1/2 teaspoon salt
1/3 cup sugar
3/4 cup unsalted butter, cold
1/2 cup buttermilk, cold
2  large eggs
1-1/4 cups raisins, currants or dried cranberries (can be mixed)

1. Preheat oven to 375 degrees F. In a large bowl combine flour,
cream of tartar, baking soda, salt, and sugar.

2. Cut in butter until mixture resembles fine crumbs.

3. Mix together buttermilk and eggs. Add to dry ingredients,
mixing to form a soft dough. Stir in raisins.

4. Knead dough on a floured surface several times.

5. Pat out dough 1 inch thick. Cut into desired shapes and
place on ungreased baking sheets.

6. Bake until golden brown (15 to 20 minutes).

Makes 18 to 24.

Place scones 1-1/2 to 2 inches apart on baking sheets.
Bake in a preheated 375 degrees F oven until golden brown
(20 to 25 minutes).

Notes: You can make scones in any size or shape you wish -- circles,
squares, triangles, hearts, crescents, stars. They're delicious as
"sandwiches" filled with thinly sliced ham.

Per serving: 191 Calories; 8g Fat (35% calories from fat); 3g Protein;
28g Carbohydrate; 37mg Cholesterol; 262mg Sodium; 2 grams fiber


Favorite White Bread
Makes 1 loaf

~Sent in by: Ingrid, Coos Bay, OR

Do NOT make loaves larger than recommended by the manufacturer!
 
1 pound loaf              Ingredients                  1 1/2 pound loaf
----------------------------------------------------------------------------
3/4 cup                   water  (70 to 80 ?°F)         1 cup
1 tablespoon              butter or margarine          1 1/2 tablespoons
3/4 teaspoon              salt                         1 teaspoon
4 teaspoons               Nonfat dry milk              2 tablespoons
2 cups                    bread flour                  3 cups
4 teaspoons               sugar                        2 tablespoons
1 teaspoons               bread machine yeast          1 1/2 teaspoons
 
Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water.
Add ingredients to the bread machine pan in the order suggested by the
manufacturer. Adjust dough consistency -- (see Adjusting Dough Consistency tip
below). Herb used is 'Spice Islands Italian Herb Seasoning'
 
Recommended cycle: Basic/white bread cycle; medium/normal crust color setting.
Remove bread from pan, cool on wire-rack.
 
Tip: Checking Dough Consistency:
Check dough after 5 minutes mixing; if should form a soft, smooth ball around
the blade. If dough is too stiff or dry, add additional liquid, 1 teaspoon at a
time, until dough is of the right consistency. If dough is too soft of sticky,
add additional bread flour, 1 teaspoon at a time.


DARK PUMPERNICKEL BREAD

~Sent in by Larry Holmes, Ontario, Canada

3  packages active dry yeast
1 ?? cups warm water (105 to 115?°)
?? cup dark molasses
1  tablespoon plus 1 teaspoon salt
2  tablespoons caraway seed
2  tablespoons shortening
2 ?? cups rye flour
?? cup cocoa
2 ?? to 3 cups all-purpose flour
cornmeal

Dissolve yeast in warm water in large mixing bowl.  Stir in molasses, salt, caraway seed, shortening, rye flour and cocoa. Beat until smooth..  Stir in enough all-purpose flour to make dough easy to handle.

Turn dough onto lightly floured surface.  Cover.  Let rest 10 to 15 minutes. Knead until smooth, 5 to 10 minutes.  Place in greased bowl; turn greased side up.  Cover;  let rise in warm place until double, about 1 hour.  

Punch down dough;  round up and let rise until double, about 45 minutes.

Grease baking sheet;  sprinkle with cornmeal.  punch down dough;  divide in half.  Shape each half into a round, slightly flat loaf.   Place these loaves in opposite corners of baking sheet.  Let rise 1 hour.  

Heat oven to 375?° F.  Bake until loaves sound hollow when tapped, 30 to 35 minutes.  Remove from baking sheet and let cool on wire rack.  

Variations:
Light Pumpernickel:  Substitute light molasses for the dark molasses;  omit
cocoa and increase all-purpose flour to 2 ?? to 3 ?? cups.


Cucumber Pan Rolls
Yield:  1 dozen

From Pat in Auburn, Washington

Ingredients
1 large cucumber, peeled, seeded and diced
1/2 cup sour cream
1/4 cup water
1 Tbsp. sugar
1 tsp. salt
3-3/4 to 4-1/4 cups all-purpose flour
1 pkg. (1/4 oz.) active dry yeast
2 Tbsp. minced fresh chives
2 tsp. minced fresh dill

Directions
Process cucumber in blender or food processor and puree until smooth.
Place 3/4 cup of puree in a saucepan (discard remaining puree or save for another use).
Add sour cream, water, sugar and salt to pan; heat to 120-130 degrees (mixture will appear separated).
In a mixing bowl, combine 1-1/4 cups flour, yeast, chives and dill; add cucumber mixture.
Beat on low speed just until moistened; beat on high for 3 minutes.
Add enough remaining flour to form a stiff dough.  Turn onto a floured surface and knead until smooth and elastic (about 6 to 8 minutes).
Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled (about 1 hour).  Punch dough down; let rest 10 minutes.
Shape into 12 balls; place in a greased 13x9x2 pan.  Cover and let rise until doubled (about 45 minutes).
Bake at 375F for 30-35 minutes or until golden brown.  Remove from pan and cool on a wire rack for 10 minutes.  Serve warm.

Nutritional info per roll:  143 calories, 200 mg sodium, 4 mg cholesterol, 26 g carbohydrate, 4 g protein, 2 g fat.
Diabetic Exchange:  2 starch


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Honey Pineapple Bread
 
~Sent in by: Loretta K., St. Stephen, NB, Canada

2 T. salad oil
1 c. honey
1 egg slightly beaten
2 c. flour
2 tsp. baking powder
3/4 tsp. salt
1 c. whole bran
1 c. pineapple juice
3/4 c. chopped walnuts
 
In a bowl, blend together well salad oil, honey
and egg.  Stir in the flour, baking powder, salt,
whole bran and pineapple juice, mixing just until
dry ingredients are moistened.  Fold in the nuts.
Pour batter into a greased 5 by 9 inch loaf pan
and bake in moderate oven (350) for 1 hour or
until cake tester comes out clean.  Makes 1 loaf.


PEACH BREAD

~Sent in by: Jessica (Corfu) Greece

1 c. oil
3 eggs
2 c. peaches, fresh or 1 lb. can, drained
3 c. flour
1 tsp. baking powder
1 tsp. soda
3 tsp. cinnamon
1/2 c. nuts, chopped
++++
1/2 c. brown sugar
1/2 c. chopped nuts
1/2 c. coconut

Mix together eggs, oil, sugar and peaches.  Beat well.
Add flour, baking soda, cinnamon and nuts.  Blend well,
pour into 2 loaf pans.  TOPPING:  Mix together brown
sugar, nuts and coconut.  Press gently into top of
batter.  Bake at 350 degrees for 50 to 60 minutes.


CLASSIC BANANA BREAD  
 
~Sent in by: Ingrid, Coos Bay, OR
 
Banana bread is a perennial favorite. It has everything: deep flavor,
great texture, and the ability to fill your house with the aroma of a
bakery. This recipe makes a single loaf of bread that is rich, moist,
and very "banana-y." Note that the easiest way to mash bananas is to
pulse them in a food processor or blender until they're the
consistency you prefer.
 
1 c sugar
1/2 c butter, at room temperature
3 ripe bananas, mashed
2 eggs, beaten, at room temperature
2 c flour
1 tsp baking soda
1/4 tsp salt
1/2 to 1 c chopped walnuts (optional)
 
Preheat oven to 350 degrees. Grease an 8" or 9" loaf pan.
 
Cream butter and sugar. Add bananas and eggs. Beat well. Sift flour,
baking soda, and salt together; add to batter, mixing until all dry
ingredients are moistened. Add chopped walnuts, if you're using them.
Pour into loaf pan and bake 1 hour.  


POCKET BREAD

~Sent in by Larry Holmes, Ontario, Canada

1  package active dry yeast
1 1/3 cups warm water (105 to 115?°)
1  teaspoon salt
?? teaspoon sugar
1  tablespoon salad oil or olive oil
3 to 3 ?? cup all-purpose flour
cornmeal
meat filling (recipe follows)

Dissolve yeast in warm water in large mixing bowl.  Stir in salt, sugar, oil and 1 ?? cups of the flour. Beat until smooth.  Stir in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface;  knead until smooth and elastic, about 10 minutes. Place in greased bowl;  turn greased side up.  Cover;  let rise in warm place until double, about 1 hour.  

Punch down dough;  divide into 6 equal parts.  Shape each part into a ball.  let rise 30 minutes.  Sprinkle 3  ungreased  baking sheets with cornmeal.  Roll each ball into a circle 1/8 inch thick. Place 2 circles in opposite corners of each baking sheet.  Let rise 30 minutes.

Heat oven to 500?°F.  Bake until loaves are puffed and light brown, about 10 minutes.  Tear in half crosswise and fill each half with ?? cup Meat Filling;  serve immediately or place hot unfilled bread in plastic bags to keep moist and pliable until ready to serve.    

Meat Filling:
2  tablespoons salad oil
?? cup pine nuts
1 ?? cups finely chopped onion
2  pounds ground lamb or ground+
       beef
2  medium tomatoes, peeled, seeded
       and finely chopped
?? cup finely chopped green pepper
1/3 cup snipped parsley
1/3 cup fresh lemon juice
3  tablespoons red wine vinegar
1 ?? teaspoon salt
?? teaspoon allspice
?? teaspoon cayenne red pepper

Heat oil in large skillet over medium heat.  Add pine nuts and onion;  cook and stir until pine nuts are brown and onion is tender.  Add lamb;  cook and stir until brown.  Drain off fat.  Stir in remaining ingredients.  Cook uncovered over low heat until liquid is absorbed.

Suggestions:  Pocket bread is great for parties.  Put out chicken and/or egg salad along with the meat filling and let guests make their own.


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Visit www.7seascruises.com  or e-mail cruiseplanners7seascruises@msn.com  
No booking fees, no hidden charges and great, personal service!

From A2Z family member Jay Burgess from Houston, TX:
I am a personal chef.  My website is basically a recipe site for hot
and spicy foods.   My newsletter is distributed monthly and includes
reviews on new products in the fiery foods industry, as well as recipes,
and anything else I can think of that is related to hot foods.
My website is: http://www.chile-pepper-sauces.com  
My newsletter page is:
http://www.chile-pepper-sauces.com/e-zine.html  

From A2Z family member Natalie Bodrova from Northwest Russia:
Friendfinder is the most popular place for people
looking to meet others for romance, dating, friendship
and more! Millions of exciting members worldwide!
FriendFinder.com offers the highest paying affiliate
program in the industry. To learn more about affiliate
opportunities: http://friendfinder.com/go/p14924  

From A2Z family member Evelyn Hall from Nevada, IA:
In the summer & fall and winters and spring in Dade City, FL.
Yes, we are snowbirds!! Hi, I send out two free recipe and tips
newsletters about once a day (unless I'm traveling). One is for
Diabetics and one is for Dieters. I use tried and true recipes, mostly,
and offer tips from others who are struggling with diets and diabetes.
My husband and I both have diabetes and we both have to lose weight.
I have lost 70 lbs. since I learned I had diabetes and Bill is working on
his weight. Just email me at: evyjean39@yahoo.com to sign up. Tell me
which newsletter you are interested in!  Note: If you subscribed to either
one of these newsletters and have not received a newsletter yet, please
resend to this email address: wchall@atlantic.net .

From A2Z family member Dorine, in Philadelphia, PA:
The Global Epicure is a free recipezine published Monday through
Friday.  Each issue contains a menu and the recipe for one of the
items.  Recipes are always made from scratch and from fresh ingredients,
with instruction on techniques.  Readers can contribute recipes, ask
questions and participate in the community.
To subscribe, send email to
global-epicure-subscribe@yahoogroups.com  

From A2Z family member Doni in Liberty, MO:
I LOVED STAYING HOME WITH MY CHILDREN BUT IT WAS STRAINING MY BUDGET.
Do you need to bring in extra income, but don't want to work
outside of the home? Do you fear falling for yet another scam?
So did I. Thankfully, I found a group of women dedicated to
earning an honest income from home - by working together.
Interested? Visit us today.
http://www.stayinhomeandlovinit.com/cgi-bin/team.cgi?id=do9366&action=show  

From A2Z family member Jackie Parachu in Boca Raton, FL:
Trusted Family Products Since 1868 From Watkins
Order through me, jparachu@earthlink.net , to receive free shipping
on every item!  Visit my website at www.watkinslady.shoppingcartsplus.com  
and receive a free catalog and samples!  30 days money back guarantee on all products!

From A2Z family member Brenda Martin from KS:
Delight your taste buds with a cup of flavorful coffee,
cappuccino or tea in the comfort of your own kitchen.
Visit: http://BJsTasteDelights.com  to see all of our
mouthwatering flavors.

From A2Z family member Eleisia Whitney from CA:
Smell the aroma of freshly baked cookies, cakes, and pies. Indulge
yourself with spiced bath salts, vanilla hand and body lotion, and
peppermint foot cream. Clean your home with earth-friendly
cleaners and detergents. Browse our online catalog:
http://www.watkinsonline.com/eleisiawhitney
Sign up for our free Watkins Monthly Newsletter:
Around_the_kitchen_table-subscribe@yahoogroups.com  
Would you like a catalog and free sample? Send me an email:
eleisiawhitney@watkinsonline.com  

From A2Z family member Jean Spannenberg from Whittier, NC:
Adventure Foods packages a complete line of foods for all outdoor
activities, as well as specialty packing for Diabetics, Gluten Intolerance,
Vegetarians, and all other food or health restrictions.  We also have an
extensive bulk food items, spices, and unique ingredients, for those who
wish to pack their own foods.  Please take a look at our web site at:
http://www.adventurefoods.com  

From A2Z family member Donna in Northwest. MT:
WANT MORE RECIPES?  LIKE CRITTERS?  Good Fixins comes to
you 5 days a week with a yummy recipe, a food fact, and for fun
there's the CRITTER CORNER where we share our favorite
stories about our four-legged friends.  Chocolate lovers will enjoy
our weekly indulgence in a heavenly chocolate recipe.  Join our
family today and see what you've been missing!  Visit
http://www.goodfixins.com  today!

From A2Z family member Jenny Francoeur of Tampa, FL:
Have you heard about Bob Barefoot??™s Coral Calcium?
Read about the company that is taking the country by
storm and learn how to get Bob Barefoot??™s own
formulated Coral Calcium for free. Visit
http://www.freecoralcalcium.com/6728  

From A2Z family member Martha Matthews, Sacramento, California:
Looking for a Christian perspective on running your home and
being the best wife you can be?  Then this is the web site for
you.  It??™s filled with tons of information and resources just for
Christian wives and homemakers. Sign up for our free newsletter.
Take your Homemaking to a ???higher??? level.
http://www.christian-homemaking.com  

From A2Z family member Janice Buckner in the beautiful
mountains of Western North Carolina, just outside of Asheville.
I am a work-at-home mom.  I welcome fellow a2z family
to check out my site.  Gas Prices Are on the Rise --
Earn Money and Save on Gas!!
http://www.jmbuckner.gasupusa.com.gasupusa.com  

From A2Z family member Yossi in Brooklyn, N.Y.
For a full line of Kosher Gift Baskets and chocolate platters please
visit http://www.yossissweethouse.com  
Perfect for Bar Mitzvahs, birthdays,
holidays, baby, etc. Corporate accounts welcome.

From A2Z family member Anastasia Raymond, Malaysia:
Have you joined AutoSponsorClub?
http://www.AutoSponsorClub.com/member.php?id=765  
This Auto Sponsoring Club is Still Pre launch,
and it is exploding all over the internet.
Its getting HOT! Hundreds are joining daily!!!
TIMING IS EVERYTHING ACT NOW!
Get positioned right now for FREE!!

From A2Z family member Elga, Ventura CA:
A newsletter dedicated to a healthy lifestyle.  Take a look at
her site and join her for this important issue:
http://www.affinitylifestyles.com/newsletter.html  
 
From A2Z family member David from Brooklyn, NY:
For a beautiful selection of lapel pins please visit my website:
http://www.nypins.com  
FDNY, NYPD, EMS, PAPD, WTC, 9/11 AND CUSTOM LAPEL PINS

From A2Z family member Skirnir:
If you live in the Southeast Wisconsin area and you would like to join a
local food ring, try Food-a-Mania!  We are a group of food lovers who
share recipes and occasionally visit each other.  If you are interested
email me at skirnirh@earthlink.net  

From A2Z family member Crystle:
Beauty For Ashes; An online Ministry for Women
http://beauty4ashes.org  
CountryMom Graphics
http://www.geocities.com/crystle07_2000/  
Prayerboard
http://pub136.ezboard.com/fbeauty4ashes49013frm1  

IMAGINE BEING DEBT FREE....Feels great doesn't it?  You can be.  
We can help. NO loan, NO credit check and NO repayment. The Debt  
Payment Club has helped its members payoff over $2,000,000. since
1996 in 60 countries.  We can help you too!  Get risk free information
at:  http://www.kingcard.com/jj/payoff.htm    Don't just imagine, DO IT!

"I enjoy contributing to several recipe sites and newsletters of acclaim and as a Principal Dancer/Ballet master, (currently with Royal Danish Ballet), I have had wonderful experiences with foreign cuisine, a great love of mine! Cooking should be fun and my newsletter is FREE, informative as well as the weekly riddle, (A popular entry!) So come and enjoy these weekly International Newsletters as well as check out the Food Trivia. See you all here, your friend, Martin."
Subscription link:
http://www.zinester.com/mpb/ml_fs.cgi?trail=1&topic=1267 3
Un-subscription link:
http://www.zinester.com/mpb/unsub.cgi?12673  

Want to join the recipe list of a fellow reader, Judy, in Canada?
JudysRecipes - To subscribe, send an email to:
52489-subscribe@zinester.com  

How about those of you who crochet?  Join Nina,
At My House Crochet list:
http://groups.yahoo.com/group/Atmyhouse  

Find great ezines here!
http://ezinelocater.com/

Subscribers may send requests for FREE advertising to:
maggieblackwell@hotmail.com
(PLEASE  use "Ad Request" as subject.)
Include your name and location, please.

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If you would like to make a donation to A to Z Recipes to keep it a
FREE and regular service, there are two convenient ways:

Donations gratefully accepted through Pay Pal:
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If you choose, you may mail your donation to:
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This publication is FREE.  You may use the information here for whatever
(legal) personal purpose you choose.  I would appreciate a written request
if you intend to use any of its contents for personal gain.  Chances are I will
not refuse.  You may direct inquiries and comments to either of the methods
listed below.  A postal contact is listed for those who do not choose to use
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A to Z Recipes

Email contact:
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P.O. Box 485
Brazoria, Texas  77422

DISCLAIMER:
Recipes posted are for informational, educational, and/or entertainment
purposes only.  Please consult a health professional for any special dietary
needs.  The ONLY guarantee (expressed or implied) made by the publisher
of A to Z Recipes is the following:

???The contents of this newsletter, including ALL recipes, will use disk space.???



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