Allow the page to load fully - then click on the recipe title to be taken directly to that recipe.

ALMOND BEER BREAD

AMISH FRIENDSHIP BREAD

ANADAMA BREAD

APPLESAUCE BREAD

APRICOT BLOSSOM BREAD

BACON AND TOMATO WAFERS

BANANA BREAD (ROGER TREAT'S)

BANANA NUT BREAD

BANANA WHEAT BREAD

BANANA-MILLET MUFFINS

BEER AND CHEDDAR MUFFINS

BEER BISCUITS

BEER CAN BISCUITS

BEER CORN BREAD

BEER-CHEESE BREAD WITH RAISINS

RAISIN BREAD (BEST)

BIRNEBROT (Swiss Fruit Bread)

BISCUITS SUPREME

BLOODY MARY BREAD

BLUE CHEESE CRISPS

BLUEBERRY BREAD

BOCK BEER BREAD

BRUSCHETTA

BUNUELOS (Mexican Doughnuts)

BUTTERMILK CHEESE BREAD

CARAWAY CHEESE BEER BREAD

CHALLAH

CHEDDAR CHEESE LOAF

CHEDDAR CORNMEAL CRACKERS

CHEESE PRETZELS

CHOCOLATE BABKA (Coffee cake for Sabbath)

CINNAMON RAISIN BREAD

CORN BREAD

CORN BREAD, MUFFINS, OR STICKS

CORN MUFFINS (KENNY ROGERS' ROASTERS)

CRANBERRY BREAD

CRANBERRY FRUIT BREAD

DUMPLINGS

EASTER BREAD

FEATHER PANCAKES

FRENCH BREAD

FRENCH BREAD II

HAWAIIAN COCONUT BREAD

HONEY BUTTERMILK BREAD

HOT CROSS BUNS

MANDELBROT (JEWISH BISCOTTI)

MASSA SOVADA (Portuguese Sweet Bread No. 2)

MCDONALD'S BISCUITS

MUFFINS (COOKED-CEREAL)

OATMEAL BREAD

ORANGE BREAD

OUTBACK STEAKHOUSE HONEY WHEAT BUSHMAN BREAD

PANCAKES

PANCAKES FROM INTERNATIONAL HOUSE OF PANCAKES

PEANUT BUTTER BREAD

PEDA BREAD

POPOVERS

PORTUGUESE SWEET BREAD

POTATO LOAF BREAD

POTICA (Yugoslavian Christmas Spiral)

PRUNE HONEY BREAD

PUMPKIN BREAD

RYE BREAD

RYE BREAD WITH BEER AND ORANGE

SOURDOUGH BASIC BATTER

SOURDOUGH BLUEBERRY MUFFINS

SOURDOUGH BREAD

SOURDOUGH STARTER

STICKY ROLLS

SWEDISH PANCAKES

SWEET POTATO BISCUITS

SWEET RAISIN NUT BREAD

VANOCKA (Czechoslovakian Christmas Braid)

WALNUT BREAD (QUICK)

WHITE BREAD PLUS

WHOLE WHEAT BREAD

YEAST HOT CAKES

ZUCCHINI BREAD 1

ZUCCHINI BREAD 2

ZUCCHINI BREAD 3

ZUCCHINI BREAD 4

ZUCCHINI NUT BREAD

ZUCCHINI OATMEAL MUFFINS

Notes from Spike:

NOTA BENE: a "peel" is a wooden implement for moving bread

There are muffins and scones on these three pages that did not get filed with the muffins and scones file.

There are recipes for breakfast stuff that did not get filed with the breakfast files.

This cookbook was prepared by a perfect person on a not perfect day, and it doesn't get much better.

There are bread recipes that give no specific directions.

Here are the general directions:

~~~~~~~~~~~~

Dissolve yeast in 1/4 cup warm water. Melt shortening. Beat eggs (if any) and add the liquids, fruit (if any) and melted shortening. Add salt, sugar, spices/herbs to part of the flour, and add that to the mixture. Add nuts (if any), and then gradually add the remaining flour. When the dough is too stiff to stir or mix with mixer, turn it out onto floured board and knead by hand. Place in greased bowl, cover with clean cloth, and let rise until doubled.

Turn out, punch down, and knead a few times, then cut dough into the number of loaves it will bake, and place the formed dough into greased bread pans, cover with cloth, and let rise again. Bake at 350 F. for 30 minutes or so until done.

~~~~~~~~~~~~

These are general directions for making bread. In some instances the chef will have to adapt. This is not an impossible mission, but your computer will self-destruct in 1 second.

AAAAARRRRRRGGGGGGGGGGGGGGGGGHHHHHHHHHHHHHHHHHHH

Theresa Azevedo

2 pkg yeast 1/2 c milk

1/2 c warm water 2 t salt

1 c mashed yams 1/2 c butter

3 T sugar

6 eggs

1 c sugar

2 c flour 9-10 c flour

Mix yeast, water, potatoes, and 3 T sugar; set aside.

Scald milk, add salt and butter; cool.

Beat eggs, add 1 c sugar. Combine yeast and egg mixtures.

Stir in 2 c flour. Add milk mixture; beat. Stir in the

rest of the flour. Knead. Raise until double; punch down,

shape into loaves or rolls, put into greased loaf pans or

onto greased cookie sheets (in any bun/roll shape you wish); allow to rise again.

Bake at 3500 for loaves, 40 to 50 minutes. For rolls, bake

at 3750 for 20 minutes or so.

Great with butter, or with peanut butter.

ZUCCHINI OATMEAL MUFFINS    Back to Top

1/2 c shredded zucchini

1 1/2 c flour

1 c rolled oats

2/1/2 t baking powder

1/2 t salt

1 c milk

1 egg

1/4 c oil

3 T molasses

1/4 c chopped nuts

Grate and drain zucchini. Stir together dry ingredients.

Add milk, egg, oil, and molasses. Mix just until combined.

Gently stir in zucchini and nuts.

Fill well-greased muffin tins 2/3 full. Bake at 425o for

15 minutes. Makes 12 muffins.

ZUCCHINI NUT BREAD    Back to Top

2 c shredded zucchini

3 eggs

1 c oil

1 c sugar

1/3 c molasses

2 t vanilla

2 c white flour

1/2 c wheat flour

1 t salt

1 t soda

1/2 t baking powder

2 t cinnamon

1 c raisins

1 c chopped nuts

Shred zucchini and place in a colander to drain. In mixer,

beat eggs to blend, add oil, sugar, molasses, and vanilla;

beat until thick and foamy. Combine dry ingredients and add to egg mixture. Stir just until blended. Add zucchini,

raisins, and nuts. Mix gently to avoid further crushing to

zucchini shreds.

Pour into two greased and floured loaf pans. Bake at 350o

for one hour or so.

PEDA BREAD    Back to Top

2 pkg yeast

1/2 c warm water

1 3/4 c warm milk

2 T sugar

1 t salt

3 T olive oil (or use regular vegetable oil)

6 c unsifted flour

olive oil

1 egg, beaten with water,

sesame seeds

In mixer bowl put yeast in water. Stir, let set about 5

minutes. Stir in milk, sugar, salt, and 3 T oil Add 3 cups flour. Beat 5 minutes. Attach dough hook. Add 3 more cups flour. Mix, and knead for 5 minutes. Put dough on board and cover with waxed paper and a clean cloth. Set 20 minutes. Divide in half. Shape into flat round loaves and place on greased baking sheet. Oil the tops and let rise for 20 minutes. Brush egg beaten with water on top of loaves, and sprinkle with sesame seeds. Bake at 350o for 35 minutes.

Cut into wedges and fill with hamburger cooked in wedges.

Add lettuce, mayonnaise, pickles, whatever ...

ROGER TREAT'S BANANA BREAD    Back to Top

3/4 c sugar

2 eggs

2 1/4 c flour

1/2 t salt

1/2 c chopped walnuts

1/2 c shortening

3 ripe bananas (1 1/2 cups)

1/2 t baking soda

1/2 t baking powder

Beat sugar, shortening, and eggs for 3 minutes at high speed in mixer. Blend in bananas. Sift in flour, baking soda, salt, and baking powder. Stir with spoon until well-blended. Stir in nuts. Pour into two small loaf pans (7 x 3 x 2) and bake at 350o for 45 minutes.

BANANA NUT BREAD    Back to Top

Jeston

1/2 c shortening

1 c brown sugar

3 eggs

1/2 c milk

1/4 t salt

2 c flour

1 t soda

4 bananas (1 cup)

1 c walnuts

Cream shortening, add sugar and flour sifted with soda,

alternately with milk. Mash bananas, add walnuts. Bake

at 350o for 1 hour.

SOURDOUGH STARTER    Back to Top

Place in large crockery jar:

4 c flour

2 t salt

2 T sugar

add 3 - 4 c potato water.

let stand loosely covered at a temp from 89o to 100o for

about 2 days.

If it doesn't work, start over, using 1 pkg yeast.

Fridge. Never add more at one time, for each cup of sour

dough than 1 cup warm water and 1 cup sifted flour. Beat

them until smooth, and let rise for 3 hours. In 2 days, but no sooner, you can increase the sour dough in the same way. Fridge until ready to use again. When re-using a sourdough starter, let it stand for about 1 hour before mixing the bread.

SOURDOUGH BASIC BATTER    Back to Top

Put one cup of starter in a large mixing bowl. Add 2 cups

warm water (up to 90o) and 2 1/2 cups flour. Mix thoroughly. Cover bowl and put in warm place to set overnight. In the morning, put 1 cup of the batter into crock and refrigerate.

SOURDOUGH BREAD

Make 1 batch basic batter (above).

2 c milk 2 T sugar

2 t butter 2 t salt

1/4 c honey 2 t baking soda

1 pkg yeast

2 c wheat flour

1/4 c wheat germ

4 c white flour

Scald milk and melt butter and honey in the milk. Allow to

cool to lukewarm, add yeast and stir to dissolve. Add to the basic batter. Sift 2 c wheat flour and wheat germ into the dough. Blend sugar, salt, and soda until smooth, and

sprinkle over dough, stirring in gently. Set dough in warm

place, cover and let set 30 minutes. Sift in the white

flour, and knead. Divide into loaves and place in pans.

Grease tops, set in warm place and allow to double in bulk.

Preheat oven to 400o, bake for 20 minutes, reduce heat to

325o and bake until bread shrinks from sides of pans.

SOURDOUGH BLUEBERRY MUFFINS    Back to Top

1/2 c wheat flour

1 1/2 c white flour

1/2 c oil

1/2 c sugar

1/2 c canned milk

1 egg

1 c drained blueberries or raisins

3/4 t soda

Mix the above in order listed, adding 3/4 c sourdough

starter. Do not beat vigorously. bake in greased muffin

tins at 375o for 30 - 35 minutes. These bake more slowly

than others, so test for doneness.

CRANBERRY BREAD    Back to Top

Jeston

2 c flour

1 c sugar

1 1/2 t salt

1 t cinnamon

1/2 t soda

1 1/4 t baking powder

juice of 1 orange

2 T melted shortening in cup, fill to

3/4 c with boiling water

1 c chopped nuts

1 c raw cranberries

1 egg

Mix in that order, and bake at 350o for one hour.

PRUNE HONEY BREAD    Back to Top

Jeston

1 beaten egg

1 t vanilla

1 t soda

1 1/2 c pitted & chopped dried prunes

1 c boiling water - cover and let stand 20 minutes. Add:

1/2 c honey

1 c chopped nuts

Sift together:

2 1/4 c flour

2/3 c sugar

Add prune/nut mixture and mix well.

Add egg stuff, and mix well.

Pour into greased and floured loaf pan and bake at 325o for

one hour.

YEAST HOT CAKES    Back to Top

Jeston

(Make the night before and keep in fridge; then warm to room temperature before baking.)

1/2 pkg dry yeast

2 T warm water

1/2 t sugar Set aside to proof

2 c flour

2 c buttermilk

1 T soda

1 T baking powder

1 T sugar

salt Sift together

3 T oil

3 eggs, beaten

1/2 c cream Beat and add to other ingredients.

Cook hotcakes as usual. Serve with melted butter and jam or syrup or warmed applesauce.

CRANBERRY FRUIT BREAD    Back to Top

2 c sifted flour

1 c sugar

1 1/2 t baking powder

1/2 t soda

1 t salt

1 orange - juice and grated rind of

2 T melted shortening

1 egg, well beaten

1/2 c chopped nuts

2 c fresh cranberries, cut in halves (!)

Sift together the flour, sugar, baking powder, soda and salt.

Combine orange juice, water (to make 3/4 cup juice), rind,

and melted shortening. Stir in beaten egg. Pour this into

dry ingredients, mixing just enough to dampen. Fold in

halved cranberries and nuts. Bake in greased loaf pan at

350o for 50 to 60 minutes. Store overnight before cutting.

CORN BREAD    Back to Top

1 c corn meal

1 c sifted flour

2 t baking powder

1 t salt

1/3 c soft shortening

1 c milk

1 egg

Sift dry ingredients into a mixing bowl. Cut in shortening

until well blended. Beat milk and egg together. Mix with

dry ingredients until just blended. Pour into a well-

buttered 8-inch square pan. Bake at 400o for 25 minutes or

until done.

(For sweeter corn bread: Sift 1/4 cup sugar with the dry

ingredients, use 1/4 cup shortening instead of 1/3 cup.)

QUICK WALNUT BREAD    Back to Top

Into medium sized bowl, sift together:

3 c sifted flour

3/4 c granulated sugar

3 t baking powder

1 t salt.

Into small bowl, combine:

1 egg, well beaten

1 1/4 c milk

1/4 c melted shortening

Add to flour mixture and blend.

Stir into batter:

1 c finely chopped walnut meats.

SWEDISH PANCAKES    Back to Top

3 eggs

1 1/4 c milk

3/4 c flour

1 T sugar

1/2 t salt

Beat eggs until thick and lemon-colored. Stir in milk. Sift

dry ingredients; add to egg mixture, mixing until smooth.

Drop by tablespoons onto moderately hot buttered griddle.

Spread batter evenly to make thin cakes. turn when underside is light brown. Spoon melted butter over; sprinkle with sugar; stack. Pass Lingonberry sauce.

CORN BREAD, MUFFINS, OR STICKS    Back to Top

Sift together:

1/2 c flour

2 1/2 t baking powder

1-2 T sugar

3/4 t salt

add:

1 1/2 c corn meal

In separate bowl, beat

1 egg

Beat into it:

2-3 T melted butter or drippings

3/4 c milk

Pour the liquid into the dry ingredients. Combine with a few rapid strokes. Do not beat. Pour into buttered, heated pan and bake at 425o for 25 minutes or until done.

COOKED-CEREAL MUFFINS    Back to Top

Beat:

2 egg yolks

Add:

1 c rice, oatmeal, or cornmeal

1 1/4 c milk

2 T melted butter

Sift together:

1 1/2 c flour

1 T sugar

1/2 t salt

2 t baking powder

Beat until stiff: 2 egg whites

Combine liquid and dry ingredients with a few swift strokes, then fold in the egg whites. Bake at 400o for

20 - 25 min.

SWEET POTATO BISCUITS    Back to Top

Mix together, in order:

3/4 c cooked, mashed sweet potatoes (or yams)

1/4 c melted butter

2/3 c milk

Sift together:

1 1/4 c flour

2 1/2 t baking powder

1 T sugar

1 t salt

Stir sifted ingredients into sweet potato mixture. Turn

dough out onto floured board and toss lightly until smooth on the outside. Roll or pat it to 1/2 inch thick. Cut with

floured biscuit cutter. Bake on greased pan at 450o for

15 minutes.

APRICOT BLOSSOM BREAD    Back to Top

(CAKE)

1 can apricot halves (17 oz), drained, reserve syrup

1/2 c flour

2 T sugar

1/2 t salt

1 pkg yeast Mix dry ingredients together.

_______

1/3 c milk

1/3 c apricot syrup

1/4 c butter

Heat over low heat until liquids are very warm. Add to dry ingredients and beat 2 minutes at medium speed.

1 1/4 c flour (approximately) Add enough to make stiff

batter. Cover and put in fridge for 2 hours to 2 days.

Turn out onto floured board. Roll to 10 x 8 inches.

With doughnut cutter, cut 12 doughnuts. Arrange holes on a

greased baking sheet to form center. Elongate the rings;

arrange to form petals around center. Top petals and

center with apricot halves. Cover, let rise until doubled;

about 1 hour. Bake at 375o for about 20 minutes or until

done. Cool. Drizzle with lemon confectioner's sugar icing.

OUTBACK STEAKHOUSE HONEY WHEAT BUSHMAN BREAD    Back to Top

Along with an entree at this popular steakhouse chain, comes a freshly baked loaf of this dark, sweet bread, served on it's own cutting board with soft whipped butter. One distinctive feature is Outback Steakhouse Honey Wheat Bushman Bread.

Along with an entree at this popular steakhouse chain, comes a freshly baked loaf of this dark, sweet bread, served on it's own cutting board with soft whipped butter. One distinctive feature of the bread is its color. How does the bread get so dark? While you may notice the recipe includes instant coffee and cocoa, these ingredients will not give it it's deep dark chocolate brown color - not even close. Usually breads that are this dark -- such as pumpernickel or dark bran muffins -- contain caramel color, an ingredient often used in the industry to darken foods. Since your local supermarket will not likely have this mostly commercial product, we will make the caramel color from a mixture of three food colorings -- red, yellow and blue. Just be sure to get the food coloring in the little droppers so that you can count the drops as you measure. That's very important to getting the color just right. You may also opt to keep the color out. The bread will certainly taste the same, but will look nothing like the real deal. I suggest using a bread machine for the mixing and kneading, if you have one.

Dough:

1 1/2 cups warm water

2 tablespoons butter, softened

1/2 cup honey

2 cups bread flour

1 2/3 cups wheat flour

1 tablespoon cocoa

1 tablespoon granulated sugar

2 teaspoons instant coffee

1 teaspoon salt

2 1/4 teaspoons (1 pkg.) yeast

Coloring:

1/4 cup water

75 drops red food coloring

45 drops blue food coloring

30 drops yellow food coloring

cornmeal for dusting

1. If using a bread machine, add all of the ingredients for the dough in the exact order listed into the pan of your machine. Set it on "knead" and when the machine begins to mix the dough, combine the food coloring with 1/4 cup of water and drizzle it into the mixture as it combines. After the dough is created let it rest to rise for an hour or so. Then remove it from the pan and go to step #3.

2. If you are not using a bread machine, combine the flours, cocoa, sugar, coffee and salt in large bowl. Make a depression or "well" in the middle of the dry mixture. Pour the warm water into this "well," then add the butter, honey and yeast. Combine the food coloring drops with 1/4 cup of water and add that to the "well." Slowly mix the ingredients with a spoon, drawing the dry ingredients into the wet. When you can handle the dough, begin to combine it by hand, kneading the dough thoroughly for at least ten minutes, until it is very smooth and has a consistent color. Set the dough into a covered bowl in a warm place for an hour, to allow it to rise.

3. When the dough has risen to about double in size, punch it down and divide it into 8 even portions (divide dough in half, divide those halves in half, and then once more). Form the portions into tubular shaped loaves about 8 inches long and 2 inches wide. Sprinkle the entire surface of the loaves with cornmeal and place them on a cookie sheet, or two. Cover the cookie sheet(s) with plastic wrap and let the dough rise once more for another hour in a warm location.

4. Preheat the oven to 350 degrees. Uncover the dough and bake it for 20-24 minutes in the hot oven. Loaves should begin to darken slightly on top when done. Serve warm with a sharp bread knife and butter on the side. If you want whipped butter, like you get at the restaurant, just use an electric mixer on high speed to whip some butter until it's fluffy. Makes 8 small loaves.

PANCAKES FROM INTERNATIONAL HOUSE OF PANCAKES    Back to Top

Nonstick Spray

1 1/4 cups all-purpose flour

1 egg

1 1/4 cups buttermilk

1/4 cup granulated sugar

1 heaping teaspoon baking powder

1 teaspoon baking soda

1/4 cup cooking oil

pinch of salt

1. Preheat a skillet over medium heat. Use a pan with a nonstick surface or apply a little nonstick spray.

2. In a blender or with a mixer, combine all of the remaining ingredients until smooth.

3. Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.

4. When the edges appear to harden, flip the pancakes. They should be golden brown.

5. Cook pancakes on the other side for same amount of time, until golden brown.

MANDELBROT    Back to Top

(JEWISH BISCOTTI)

5 c flour

4 eggs

3/4 c cooking oil

1 c sugar

1 t almond extract

1 c toasted chopped almonds

Place all ingredients in mixing bowl on medium speed. Mix until the batter reaches a cookie dough consistency.

Divide dough into four equal parts. Shape each part into a flat loaf about one inch high, approximately 4 inches wide

and 12 inches long. Place loaves on ungreased baking sheets and bake at 350 0 for 25 minutes or until golden brown.

Cut each loaf into one-inch slices. Lay slices (cut side

facing up) on cookie sheets. Toast until light brown in

350 0 oven, about 5 minutes. This will make a crisp mandelbrot.

CHOCOLATE BABKA    Back to Top

(Coffee cake for Sabbath)

BREAD:

pkg dry yeast

pinch sugar

1/4 c warm water (105 - 1150

1/2 c melted butter (unsalted)

1/4 c sugar

1.5 t salt

t vanilla extract

1/4 c warm milk

large eggs

c flour

CHOCOLATE FILLING:

3/4 c sugar

1/3 c flour

T unsweetened cocoa powder

t cinnamon

T unsalted butter, at room temperature, cut into pieces

T unsalted butter, melted, for brushing dough

Powdered sugar, for dusting

Sprinkle yeast and sugar over warm water in a small bowl and stir to dissolve. Let stand until foamy, about 10 minutes.

In a large bowl with a whisk or bowl of heavy-duty mixer

Fitted with the paddle attachment, combine butter, sugar, salt, vanilla, milk, eggs and 1 c flour. Beat until smooth. Add yeast mixture, beat 1 minute. Add

the remaining flour, 1/2 c at a time, forming a soft dough that just clears the sides of the bowl, switching to a wooden spoon when necessary if making by hand.

Turn our the dough onto a lightly floured work surface and knead until smooth, 2 to 3 minutes, adding 1 T flour at a time, as necessary to prevent sticking. It is important that this dough remain soft and springy. Place in a greased deep container, turn once to coat the top, and cover lightly with plastic wrap. Let rise at room temperature until double in bulk, about 1 1/2 hours.

Meanwhile, combine filling ingredients: In a small bowl, combine the sugar, flour cocoa, and cinnamon. Cut in the butter until coarse crumbs are formed, and set aside.

Grease a 10-cup tube pan. Turn the dough out onto a lightly floured work surface. Roll or pat into a 10x12

Inch rectangle; brush with the melted butter. Sprinkle with the chocolate filling, leaving a 1/2-inch border all around dough.

From the long edge, roll up jelly roll fashion and pinch seams. Holding one end, twist dough about 6 to 8 times to make a rope. Form into a flat coil and place in the pan. Pinch ends together and adjust dough to lie evenly in pan, about 2/3 full. Cover loosely with plastic wrap

And let rise until even with top of pan, about 1 hour. Twenty minutes before baking, preheat the oven to 3500.

Bake in the center of the oven for 40 to 45 minutes, or

until golden brown and cake tester inserted comes out

clean. There will be a hollow sound when tapped on top.

Let stand 5 minutes in the pan, then invert onto a rack

to cool completely. Let stand at least four hours

before dusting with powdered sugar and slicing.

BANANA-MILLET MUFFINS    Back to Top

2 c Whole wheat flour

1/4 c + 1T soy flour

2 t Baking soda

1/2 t Salt

1/3 c Millet

1/2 c Applesauce

2 eggs

2 c bananas, mashed

1/4 c Golden raisins

Preheat oven to 350 F .In a large bowl, mix together flours, baking soda, salt, and millet. Set aside.

In blender, puree on high speed the applesauce, egg, bananas and raisins. Add wet stuff to dry, moisten evenly.

Spoon batter into non-stick 12 muffin tin dividing evenly, and bake 40-50 minutes at 350 F or until browned.

Remove muffins from pan, cool to room temperature.

Wrap and chill. Or eat on the spot.

ZUCCHINI BREAD 1    Back to Top

1 zucchini (5 inches long)

1 1/2 c whole wheat flour

2 T soy flour

2 T nonfat dry milk powder

1 t baking soda

1/2 t salt

1/3 c applesauce

1/4 c walnuts -- finely chopped, optional

1 large egg

1 can crushed pineapple (8-0z)

Prepare 8 1/2 x 4 x 2 1/2 inch loaf pan or 9 x 5 x 3 inch pan with oil or lecithin or light spray. Finely grate zucchini, let drain while you combine dry ingredients.

Preheat oven to 350 F.

In a large bowl, mix together flours, dry milk, baking soda, salt, and nuts if you will. Set aside.

In blender, puree on high speed the applesauce, egg, and pineapple with juice . Add wet stuff to dry, moisten evenly. Squeeze out zucchini (should be 1/2 cup) and add to batter, blend.

Pour batter into prepared loaf pan and bake 70 minutes at 350 F or until browned and inserted cake tester comes out clean.

Remove bread from pan, cool to room temperature. Wrap and chill.

ZUCCHINI BREAD 2    Back to Top

Yield: 2 loaves

4 Eggs

1 c Golden raisins

2 c Granulated sugar

1 c Vegetable Oil

3 1/2 c flour, unsifted

1 1/2 t Baking soda

1 1/2 t Salt* (see note)

1 t Cinnamon

3/4 t Baking powder

2 c Grated, unpeeled, zucchini

1 t Vanilla, if desired

1 c Walnuts, chopped

Beat eggs, then gradually beat in sugar. Then add oil gradually. Combine all dry ingredients and add to first mix. Stir in raisins, walnuts, then vanilla. Turn into greased and lightly floured loaf pans 9 X 5 X 2 3/4. Bake on lowest rack in oven at 350F degrees for 55 minutes or until loaf tests done with clean toothpick. Remove from

oven, let stand in pan on wire rack for 10 minutes. Then remove from pan to allow to cool further.

ZUCCHINI BREAD 3    Back to Top

3 c flour

1 T baking powder

1/2 t baking soda

1 1/2 t salt

2 t cinnamon

1 t nutmeg

1/2 t cloves

1/2 c skim milk

2 egg whites -- whipped

1/2 c applesauce

1 c sugar

2 c zucchini -- grated

Preheat oven at 350 deg F. Prepare pan(s) with cooking spray and flour. In a mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. In another mixing bowl, combine milk, egg whites, applesauce, sugar, and zucchini. Add wet ingredients to dry ingredients just until moistened. Pour batter into prepared pan(s). Bake for 50 to 60 minutes depending on pan size.

ZUCCHINI BREAD 4    Back to Top

1 1/2 c flour

1 c granulated sugar

2 t cinnamon

1/2 t baking soda

1/2 t nutmeg

1/4 t baking powder

1 c zucchini -- unpeeled and grated

1/4 c sour cream

2 egg whites -- slightly beaten

1/2 t lemon peel -- grated

Preheat oven at 350. Prepare pan a 8 x 4 x 2" loaf pan with cooking spray and flour; set aside. In a mixing bowl, combine flour, sugar, cinnamon, baking soda, nutmeg, and baking powder. In another mixing bowl, combine zucchini, sour cream, egg whites, and lemon peel. Mix dry ingredients with wet ingredients just until moistened. Pour batter into prepared pan. Bake 60 minutes.

MCDONALD'S BISCUITS    Back to Top

Them's the biscuits served at America's most popular stop for breakfast, partners -- simple to make and gosh darn tasty. Get yourself some Bisquick and buttermilk and crank up the oven for a clone that's become one very frequent request here on TSR.

2 tablespoons margarine, melted and divided

2 cups Bisquick baking mix

2/3 cups buttermilk

2 teaspoons sugar

1/4 teaspoon salt

1. Preheat oven to 450 degrees.

2. Combine the baking mix, buttermilk, sugar, salt, and

half of the melted margarine in a medium bowl. Mix until

well-blended.

3. Turn dough out onto a floured surface and knead for

about 30 seconds, or until dough becomes elastic.

4. Roll dough to about 3/4-inch thick and punch out

biscuits using a 3-inch cutter. Arrange the punched-out

dough on an ungreased baking sheet, and bake for 10-12

minutes or until the biscuits are golden on top and have

doubled in height.

5. Remove the biscuits from the oven and immediately

brush each one with a light coating of the remaining

melted margarine. Serve warm.

KENNY ROGERS' ROASTERS CORN MUFFINS    Back to Top

He knows when to hold 'em, and he knows when to fold 'em. He also knows how to make awesome corn muffins that come with the meals served at his chain of fire-roasted chicken restaurants. When Kenny Rogers isn't singing Ruby, he's out promoting his fast-growing chicken chain. And it's working out pretty good. Already there are 203 stores in the chain, and when Kenny can't do the promotion himself,

the chaps over at the TV show, Seinfeld, help out by featuring the restaurant in one of their popular episodes. Now, with the help of this recipe, you can make some sweet corn muffins of your own that taste just like Kenny's.

1/2 cup butter

2/3 cup sugar

1/4 cup honey

2 eggs

1/2 teaspoon salt

1 1/2 cups all-purpose flour

3/4 cup yellow cornmeal

1/2 teaspoon baking powder

1/2 cup milk

3/4 cup frozen yellow corn

1. Preheat oven to 400 degrees.

2. Cream together butter, sugar, honey, eggs and salt in

a large bowl.

3. Add flour, cornmeal and baking powder and blend

thoroughly. Add milk while mixing.

4. Add corn to mixture and combine by hand until corn is

worked in.

5. Grease a 12-cup muffin pan and fill each cup with

batter. Bake for 20-25 minutes or until muffins begin to

turn brown on top. Makes 12 muffins.

BANANA WHEAT BREAD    Back to Top

1 pkg yeast

1.5 c flour

1.5 c wheat flour

1/2 t salt

2 medium ripe bananas, sliced thinly

1/4 c honey

1/4 c warm water

1 egg

1/4 c oil

1/2 t vanilla

1 t poppy seeds (optional)

Prepare in the usual manner. Let rise until double in bulk, about 2 hours. Roll out, divide into two loaves,

put in greased pans, let rise again, and bake at 3500 for

30 to 45 minutes minutes. Watch the baking time just in case it takes less or more.

APPLESAUCE BREAD    Back to Top

1 pkg yeast

2 1/4 c flour

3/4 c wheat flour

1/2 t salt

4 T sugar

1/2 t cinnamon

pinch nutmeg

2/3 c warm applesauce

1 T butter

1/2 c warm apple juice

1/2 c grated fresh apple

Prepare as usual. Makes 2 loaves.

Dissolve yeast in 1/4 c warm water. Melt shortening. Beat eggs (if any) and add the liquids, fruit (if any) and melted shortening. Add salt, sugar, spices/herbs to part of the flour, and add that to the mixture. Add nuts (if any), and then gradually add the remaining flour. When the

dough is too stiff to stir or mix with mixer, turn it out

onto floured board and knead by hand. Place in greased bowl, cover with clean cloth, and let rise until doubled.

Turn out, punch down, and knead a few times, then cut dough

into the number of loaves it will bake, and place the formed dough into greased bread pans, cover with cloth, and

let rise again. Bake at 350 F. for 30 minutes or so until done.

RYE BREAD WITH BEER AND ORANGE    Back to Top

1 pkg yeast

1 c medium rye flour

2.5 c flour

2 T wheat germ

1 t salt

1 c flat beer

2 T molasses

2 t grated orange rind

2 T butter

1/4 c warm water

Prepare and bake as usual. Makes 2 loaves.

Dissolve yeast in 1/4 c warm water. Melt shortening. Beat eggs (if any) and add the liquids, fruit (if any) and melted shortening. Add salt, sugar, spices/herbs to part of the flour, and add that to the mixture. Add nuts (if any), and then gradually add the remaining flour. When the

dough is too stiff to stir or mix with mixer, turn it out

onto floured board and knead by hand. Place in greased bowl, cover with clean cloth, and let rise until doubled.

Turn out, punch down, and knead a few times, then cut dough

into the number of loaves it will bake, and place the formed dough into greased bread pans, cover with cloth, and

let rise again. Bake at 350 F. for 30 minutes or so until done.

BLUEBERRY BREAD    Back to Top

(This bread is almost purple!)

1 pkg yeast

3 c flour

1/2 t salt

2 T sugar

1 T butter

1 can (16.5 oz) blueberries, well drained, reserve liquid

1/4 c retained juice

1/4 c water (berries, juice and water should equal 1 1/3 c)

Prepare and bake as usual. Makes 2 loaves.

Dissolve yeast in 1/4 c warm water. Melt shortening. Beat eggs (if any) and add the liquids, fruit (if any) and melted shortening. Add salt, sugar, spices/herbs to part of the flour, and add that to the mixture. Add nuts (if any), and then gradually add the remaining flour. When the

dough is too stiff to stir or mix with mixer, turn it out

onto floured board and knead by hand. Place in greased bowl, cover with clean cloth, and let rise until doubled.

Turn out, punch down, and knead a few times, then cut dough

into the number of loaves it will bake, and place the formed dough into greased bread pans, cover with cloth, and

let rise again. Bake at 350 F. for 30 minutes or so until done.

ORANGE BREAD    Back to Top

1 pkg yeast

3 c flour

1/4 c sugar

1 t salt

1 T butter

1 egg

2 T grated orange rind

1 c orange juice

1/4 c hot water

Prepare and bake as usual. See Blueberry Bread. 2 loaves.

PEANUT BUTTER BREAD    Back to Top

1 pkg yeast

3 c flour

1/4 c brown sugar (packed)

1/2 c peanut butter

1 1/4 c very warm water

Prepare as usual. See Blueberry Bread. Makes two loaves.

FRENCH BREAD    Back to Top

1 pkg yeast

3 c flour

2 T sugar

1 t salt

2 T butter

15 T hot water (1 c minus 1 T)

2 egg whites, stiffly beaten

Prepare as usual. See Blueberry Bread. Makes two loaves

BUTTERMILK CHEESE BREAD    Back to Top

1 pkg yeast

3 c flour

1 t baking powder

1 t salt

1 T sugar

1 c buttermilk

1/4 c warm water

1 c grated cheddar cheese

Prepare as usual; makes 2 loaves.

POTATO LOAF BREAD    Back to Top

1 pkg yeast

3 c flour

1 T sugar

1.5 t salt

2.5 t butter

2 T instant mashed potato flakes (pearls)

1 to 1.5 c warm milk

Add potatoes to milk. Prepare as usual. Makes 2 loaves.

BLOODY MARY BREAD    Back to Top

1 pkg yeast

3 c flour

1 t salt

1 T sugar

1 T soft butter

1 can (6 oz) spicy V-8 juice

1 T vodka

1 T water

1 egg

Prepare as usual. Use 2 T water instead of vodka, if desired. Makes 2 loaves.

CINNAMON RAISIN BREAD    Back to Top

1 pkg yeast

3 c flour

2 T sugar

1 t salt

2 t cinnamon

1 T butter

1 1/4 c warm milk

2/3 c raisins

Soak raisins. Prepare bread as usual. Add drained raisins

at the end. Makes two loaves.

HONEY BUTTERMILK BREAD    Back to Top

1 pkg yeast

3 c flour

1.5 t salt

3/4 c buttermilk

3 T honey

1 T sweet butter

1/2 c warm water

Prepare as usual. Makes 2 loaves.

PUMPKIN BREAD    Back to Top

1 pkg yeast

3 c flour

1/2 c wheat flour

1.5 T butter

1 t salt

1 t ground pumpkin pie spice

1 egg

1 1/3 c warm water

1/4 c orange juice

1/2 c canned pumpkin

Prepare as usual. Makes 2 loaves.

HAWAIIAN COCONUT BREAD    Back to Top

1 pkg yeast

3 c flour

2 t salt

1 T sugar

1/4 c dry milk powder

1 egg

1/4 c butter

3/4 c shredded coconut

3/4 c macadamia nuts or almonds

1/2 c crushed pineapple, well drained

1/2 c pineapple juice

1/4 c warm water

Prepare as usual. Makes 2 loaves.

OATMEAL BREAD    Back to Top

1 pkg yeast

1 c rolled oats, whirled in blender

3 c flour

1 T sugar

1 t salt

1 T soft butter

1 1/4 to 1 3/4 c warm water

Prepare as usual. Makes 2 loaves. Use 1/2 c chopped pecans, if desired.

WHOLE WHEAT BREAD    Back to Top

1 pkg yeast

2.5 c whole wheat flour

1 c flour

1 T sugar

1 t salt

2 T butter

3 T nonfat dry milk

1.5 c warm water

Prepare as usual. Makes 2 loaves.

RYE BREAD    Back to Top

1 pkg yeast

2 c rye flour

2 c flour

2 T dry milk

1 T sugar

1 t salt

1 T honey

1 T butter

1 t ground allspice (optional)

1 T caraway seeds (optional)

1.5 c warm water

Prepare as usual. Makes 2 loaves.

SWEET RAISIN NUT BREAD    Back to Top

1 pkg yeast

3 T sugar

3 c flour

1/4 c milk

1/4 c water

2 eggs

4 T melted butter, cooled

1/4 c honey

1.5 t salt

1/3 c raisins

1/3 c golden raisins

3/4 c nuts

Soak raisins. Prepare bread as usual. Add drained raisins

at the end of the mixing. Makes 2 loves.

AMISH FRIENDSHIP BREAD    Back to Top

Starter:

1 c Flour, all-purpose

1 c Warm water

1/2 c Sugar

1 tb Yeast

Coffee Cake:

2/3 c Oil

1 ts Vanilla

1 c Sugar

2 c Flour, all-purpose

1/2 ts Baking soda

1 1/4 ts Baking powder

1/2 ts Salt

3 Eggs

1 ts Cinnamon

1 c Nuts; and raisins mixed

Optional topping

1/3 c Melted butter

1/2 c Sugar

1/2 c Brown sugar, packed

2 ts Cinnamon

1/2 c Oats; quick-cooking

1/2 c Nuts; optional

Starter: mix all ingredients in a glass bowl. Cover loosely with lid or plate. Let stand in a warm place. Stir each day. On the 5th and 10th days add 1 cup flour, 1 cup milk and 1 cup sugar. Then remove 2 cups starter for restarting. (Keep 1 cup for yourself and give 1 cup to a friend.) To the remainder combine all batter ingredients, mixing well. Pour half the batter into two greased and floured loaf pans (or one 9x13 pan). Mix streusel topping and pour half of it over the batter. Add the remaining batter, then the remaining streusel and bake at 350 for 40-50 minutes until the cake tests done.

ANADAMA BREAD    Back to Top

3/4 cup boiling water

1/2 cup yellow cornmeal

3 tablespoons shortening

1/4 cup dark molasses

1/4 cup warm water (110 to 115 degrees)

1 package active dry yeast

1 egg

2 3/4 cups flour, sifted

In a large mixing bowl, stir together boiling water, cornmeal, shortening, molasses and salt. Cool to lukewarm. Dissolve yeast in warm water. Add yeast-water, egg and half of the flour to the lukewarm cornmeal mixture. Beat for 2 minutes on medium speed or 300 vigorous strokes by

hand. Scrape bottom and sides of bowl often.

Add remaining flour and mix with a spoon until blended. Spread batter evenly into a greased 9-by-5-inch loaf pan. Smooth top and pat into shape with a floured hand.

Let rise in warm place (85 degrees) until batter reaches 1 inch from top of pan, about 11/2 hours.

Sprinkle top with a little white cornmeal and salt

before baking. Bake at 375 degrees for 50 minutes.

FRENCH BREAD II    Back to Top

1 3/4 c warm water

2 pkg yeast

1 T veggie oil

2 t salt

5 1/2 c flour

cornmeal

1 egg white beaten with 1 T water

Place water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Stir in oil, salt, and enough flour to make soft dough. Knead on floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in size, about 30 to 45 minutes.

Punch dough down. On floured surface, divide dough in half; roll to 15 x 10 inch ovals. Roll up from long ends to make loaves. Pinch seams and ends to seal; taper ends.

Place, seam sides down, on large greased baking sheet sprinkled with cornmeal. Cover; let rise in warm place until doubled in size, about 30 to 45 minutes.

Brush with egg white mixture. With sharp knife, make 4 or 5 diagonal cuts (1/4 inch deep), on top of each loaf. Bake at 4000 for 25 minutes or until done. For crispier crusts, brush two more times with egg white mixture, after 15 and 20 minutes of baking time. Remove from sheet; cool on wire rack.

ALMOND BEER BREAD    Back to Top

This moist, dark yeast bread has the crunch of almonds and the zing of ginger. Try it with ham and cheese and sweet-hot mustard or toast it and top with marmalade.

2 c chopped almonds

6 tbs butter, divided

1 1/2 c dark beer (12 ounces), at room temperature

1/2 C firmly packed brown sugar

1 pkg (1/4 ounce) active dry yeast

4 to 5 C flour, divided

2 tsp powdered ginger

2 eggs, divided

1 1/2 tsp salt

1/2 tsp almond extract

1 TBS water

Saute` almonds in 2 Tbsp butter until crisp; reserve. Melt remaining 4 Tbsp butter; reserve. Mix beer and brown sugar. Stir in yeast and let stand until yeast is dissolved, about 10 minutes. Beat in 2 cups flour, ginger, 1 egg, salt, and almond extract. Add melted butter and another cup flour. Stir in almonds. Continue to add flour as needed to make a firm dough that cleans the bowl. Turn out onto a floured

board and knead until dough is smooth and elastic, about 10 minutes. Place in an oiled bowl and turn to coat with oil. Cover and let rise until double in volume, about 1 to 1 1/2 hours. Punch dough down and let rest for 10 minutes. Divide dough in half and form 2 round loaves. Place on baking sheet, cover, and let rise until double in volume, about 1 to 1 1/2 hours. Beat remaining egg with 1 Tbsp water and brush loaves. Bake at 350 degrees for 30 to 35 minutes or until golden brown and loaves sound hollow when tapped on the bottom. Makes 2 loaves.

BACON AND TOMATO WAFERS    Back to Top

3 slices bacon

3/4 cup all-purpose flour

6 Tbl unsalted butter, room temperature

1/3 cup freshly grated Parmesan cheese

2 tsp tomato paste

3/4 tsp dill seed

1/4 tsp salt

Preliminaries: Preheat oven to 375 degrees.

Cut the bacon into thin slivers with scissors or a sharp knife. Fry until crisp, and drain on paper towels. Cool.

In a food processor fitted with the metal blade, combine the bacon with the flour, butter, Parmesan, tomato paste, dill seed and salt. Process until the dough forms a ball.

Roll the dough into a 1-1/2 inch diameter cylinder, wrap in wax paper and refrigerate several hours until firm. Cut into rounds 1/8 inch thick and place on ungreased baking sheets. Bake in a preheated 375 degree oven for 10-12 minutes, or until lightly browned around the edges. Cool on wire racks. Serve at room temperature. Store in airtight containers. Yield: Makes about 37 wafers.

BEER AND CHEDDAR MUFFINS    Back to Top

2 Tbsp unsalted butter

1 1/4 cups cornmeal

3/4 cup flour

2 Tbsp sugar

1 Tbsp baking powder

1/2 tsp cayenne pepper

1 small onion, minced

1 egg

1 cup beer

1 1/2 cups grated cheddar cheese

1 (4 ounce) can green chilies

Melt butter and set aside. In a large mixing bowl, add flour, cornmeal, sugar, baking powder, cayenne pepper, onion. Set aside. Add beer and egg to melted butter. Mix. Make a well in center of dry ingredients and pour in beer mixture. Stir briskly to combine, being careful not to over-stir. (Batter should be lumpy.) Stir in cheese and peppers. Grease a 12 cup muffin pan and fill cups 2/3 full. Bake at 400 degrees for 20-25 minutes. Remove from cups immediately and set on a wire rack to cool.

BEER BISCUITS    Back to Top

2 cups all-purpose flour

3 tsp baking powder

1 tsp salt

1/4 cup shortening

3/4 cup beer

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

BEER CAN BISCUITS    Back to Top

2 C all-purpose flour

1 TBS baking powder

1/2 tsp salt

1/3 C lard or shortening

3/4 C beer

Combine dry ingredients. Cut in lard until crumbly. Add beer. Stir with a fork until dough follows fork and forms a ball. Turn onto a floured board. Knead 10-12 times.

Roll out 1/2 inch thick (no thinner). Cut out with a beer can with the bottom removed, or use a 2 1/2 inch biscuit cutter. Re-roll scraps. Place on un-greased cookie sheet and brush with beer. Bake at 450 degrees for 10-12 minutes, or until lightly browned. Makes a dozen biscuits.

BEER CORN BREAD    Back to Top

1 cup yellow cornmeal

1 cup flour

2 tsp baking powder

3/4 tsp salt

1/2 tsp baking soda

2 eggs, beaten

1/2 cup milk

1/2 cup beer

1/4 cup oil

In bowl, stir together cornmeal, flour, baking powder, salt and soda. Combine eggs, milk, beer and oil. Add to dry ingredients. Mix well. Turn into greased 8 x 8 x 2 inch baking pan. Bake in 425 degree oven for 15 minutes or until done. Serve warm with chili or soup. Makes 6 servings.

BEER-CHEESE BREAD WITH RAISINS    Back to Top

A sweet moist quick bread to serve for breakfast or with afternoon tea.

1 C raisins

1 bottle beer

2 1/2 C all-purpose flour

3/4 C sugar

1 TBS baking powder

1/2 tsp baking soda

1/2 tsp salt

4 ounces Cheddar cheese, finely shredded

1/4 C oil

1 egg

Heat raisins and beer to simmering. Remove from heat and let stand about 10 minutes. Combine dry ingredients. Add cheese and stir to coat. Mix oil and egg. Add to dry ingredients, along with beer and raisins. Beat just until blended. Turn into a greased and floured 9 x 5 x 3 inch loaf pan. Bake at 350 degrees for 1 hour. Turn onto a rack to cool. Cool thoroughly before slicing. Makes 1 loaf.

BEST RAISIN BREAD    Back to Top

1 Pkg Dry Yeast (2.5 Oz)

1 Tbl Cinnamon

1.5 Cup Bread Flour

1 Tbl Lemon Juice

1/4 Cup Whole Wheat Flour

1 tsp Salt

1/4 Cup Plain Granola

1/2 Cup Chopped Nuts

2 Tbl Dry Milk

1 Cup Water

2 Tbl Brown Sugar

1 Cup Raisin

1 Tbl Butter

The Best Raisin Bread recipe was developed for an electric bread machine. However, without a bread machine, you still have the option of duplicating great raisin bread flavors in a conventional oven. With the bread machine option you add the raisins to the dough during final minutes of kneading. This prevents them from being ground up by the mixing blade.

The following suggestions are for baking in a conventional oven. Cure the yeast, then mix it with the remaining ingredients. Combine all with a heavy mixer and form into dough ball. Let the dough rest for 5 minutes, then knead for 10 minutes or until dough is elastic. Place dough in large bowl and cover with damp cloth. Let the dough rise for 1 hour or till doubled in size. Now place dough in a

5 X 9 bread pan, and let it double again. Preheat the oven to 4000 and bake for 35 to 40 minutes or till top is dark brown. Remove bread from pan and cool.

Bread machine option. (Before starting to prepare this recipe, start the bread machine without ingredients and time it to the end of the kneading cycle. Then mark down the time). Place yeast, then all dry ingredients in the bread container. Add water and lemon juice. Set the machine for dark bread cycle. Then add the raisins 2 minutes before the end of the kneading cycle. If you miss the timing, remove dough and knead the raisins in by hand. Then return dough to the machine and continue baking without disturbing the timing cycle.

BLUE CHEESE CRISPS    Back to Top

1/2 pound blue cheese

10 Tbl butter, room temperature

1-1/3 cups all-purpose flour

1/4 tsp cayenne pepper

1/2 cup poppy seeds

Adjust oven rack to middle position and preheat oven to 350 degrees.

In a food processor fitted with the metal blade, cream together the blue cheese and butter. Add the flour and cayenne, processing just to blend.

Transfer to a bowl and work in the poppy seeds. Divide the dough in half, wrap in plastic wrap and chill for 30 minutes. Roll each dough half into a 1 inch thick cylinder and refrigerate again until very firm, about 2 hours.

Cut the cylinders into 1/4 inch thick slices. Place on un-greased baking sheets and bake in a preheated 350 degree oven for 17- 20 minutes, until golden brown. Serve warm or at room temperature. Store in air-tight containers.

BOCK BEER BREAD    Back to Top

1 C bock beer (or 1 c dark beer + 1/2 tsp molasses)

1 pkg active dry yeast

3-1/4 C all-purpose flour (about)

3 TBS butter, softened

3 TBS brown sugar

1 egg

1 tsp salt

1/2 C toasted wheat germ

Warm the beer to about 110 to 115 degrees and pour into a large bowl. Sprinkle with yeast and let stand 5 minutes. Add 1 1/2 C flour, butter, brown sugar, egg and salt. Beat until smooth. Stir in wheat germ and enough flour to make a soft dough. Turn onto floured surface and knead 5-10 minutes until smooth and elastic. Place dough in a greased bowl. Cover and let rise until double in bulk, about 1 hour. Punch down. Shape into a loaf and place in a greased 9 x 5 x 3 inch loaf pan. Cover and let rise until double in bulk, about 1 hour. Bake at 325 degrees for 30 minutes, or until done. Remove from pan and cool on a rack. 1 LOAF

BRUSCHETTA    Back to Top

3 Tomatoes (1 cup diced)

4 leaves basil

1 green onion

4 tsp lime juice (1/2 lime)

4 Tbsp olive oil

2 cloves garlic

10 slices bread

salt & pepper to taste

parmesan cheese

Slice tomatoes in 1/2 and squeeze out the seeds. Dice the tomatoes. You should have approx. 1 cup. Tightly roll the basil together and cut in a chiffonade. Chop the green onion. Mix all together in a bowl. Add the lime juice, olive oil, 1 small minced clove of garlic and the salt & pepper. Place the bread slices on a cookie sheet and broil both sides. You should use a chewy crusty bread (thinly sliced). The slices should be small like a french baguette. If not, cut them in 1/2. Remove from broiler and rub one side lightly with a clove of garlic. Spoon on the tomato mixture. Do not use the juice or it will fall apart!!

Top with freshly grated parmesan cheese. Preferably regianno. Makes 10 Pieces

CARAWAY CHEESE BEER BREAD    Back to Top

3 1/2 c unbleached all-purpose flour

3/4 tsp salt

1/2 tsp baking soda

1 tsp baking powder

1 Tbsp caraway seed

1/2 tsp cracked pepper

1 egg

1 Tbsp sugar

1 Tbsp oil

1 1/2 cups (1 12-ounce can) beer

1 cup shredded extra-sharp cheddar cheese

Preheat oven to 350 degrees.

Grease and flour a 9-inch fluted tube pan. Sift together and set aside the flour, salt, baking soda and baking powder. Stir caraway seed and cracked pepper into flour mixture. In another bowl, beat together the egg, sugar and oil. Stir in beer. Add the flour mixture and stir just until the dry ingredients are moistened. Fold in the cheese. Turn into prepared pan. Bake at 350 degrees for 1 hour, or until a wooden pick inserted in the center comes out clean. Cool in pan 5 minutes, then turn out on a wire rack to cool completely. Serve warm or cold. 1 loaf.

CHEDDAR CHEESE LOAF    Back to Top

1/4 cup warm water (105 to 115 degrees)

1 package dry yeast

1 teaspoon sugar

6 tablespoons milk, room temperature

2 teaspoons dry mustard

1/2 teaspoon salt

1 1/2 cups (about) unbleached all-purpose flour, sifted

2 tablespoons finely chopped onion

1 cup (packed) grated extra-sharp cheddar cheese nces)

1 teaspoon celery seeds

1 egg, beaten to blend (glaze)

Mix water, yeast and sugar in large bowl, stirring to dissolve yeast. Let stand until foamy, about 10 minutes. Mix in milk, mustard and salt. Gradually mix in enough flour to form soft and slightly sticky dough. Turn out dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly oil large bowl. Add dough, turning to coat. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour.

Grease 7-1/2x3-1/2x2-1/4-inch loaf pan. Punch down dough. Turn out dough onto lightly floured surface. Pinch off 1/2-inch piece of dough and roll into ball. Repeat with remaining dough. Arrange half of dough balls in bottom of prepared pan. Sprinkle with 1 tablespoon onion, then 1/2 cup cheese and 1/2 teaspoon celery seeds. Cover with remaining dough balls. Sprinkle with remaining onion, cheese and celery seeds. Cover pan with plastic wrap. Let dough rise in warm draft-free area until it just reaches top of pan, about 1 hour.

Preheat oven to 375 degrees. Brush loaf with egg glaze. Bake until top is golden brown and bread sounds hollow when tapped on bottom, about 45 minutes. Cool bread in pan 15 minutes. Turn out bread onto rack and cool completely. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)

Makes 1 loaf

CHEDDAR CORNMEAL CRACKERS    Back to Top

2 c coarsely shredded sharp cheddar cheese, room temp

6 Tbl unsalted butter, room temperature

3/4 cup all-purpose flour

1/2 cup cornmeal

1/2 tsp ground cumin

1/4 tsp cayenne pepper

1/4 tsp salt

Adjust oven rack to middle position. Preheat oven to 3500 .

In a food processor fitted with the metal blade, blend together the cheese and butter. Add the flour, cornmeal, cumin, cayenne and salt; process until the dough forms a ball. Divide the dough in half and roll each into 1-1/2 inch diameter cylinder. Wrap in plastic wrap and refrigerate until completely chilled, several hours or overnight.

Cut the dough into rounds 1/8 inch thick and place on baking sheets. Bake in a preheated 350 degree oven 10 minutes, or until lightly browned around the edges.

Immediately remove the crackers from the baking sheets and cool on wire racks. Makes 80 crackers.

CHEESE PRETZELS    Back to Top

1 pkg active dry yeast

1 1/2 cups warm water

1 Tbsp sugar

1 tsp salt

2 cups grated extra sharp Cheddar cheese

4 cups sifted all-purpose flour

1 egg, beaten

2 Tbsp coarse salt

In a large bowl, dissolve the yeast in 1/4 cup of the warm water and let the mixture rest for 5 minutes. Stir in the sugar and table salt. Add the cheese and 3 cups of the flour, stirring and adding more of the flour until the mixture becomes a stiff dough. Turn the dough out onto a lightly floured surface and knead it, adding more of the flour as necessary, until it is smooth and elastic. Preheat the oven to 425 degrees. Pat the dough into a rectangle about 1/4 inch thick and cut it into 32 pieces. Roll each piece into a thin 7-inch rope and knot each rope into a pretzel shape. Transfer the pretzels to an unbuttered baking sheet, brush them with the beaten egg, and sprinkle them with the coarse salt. Bake the pretzels for 15 to 18 minutes, or until they are browned. Makes 32 pretzels.

NOTE: For thicker, chewier cheese pretzels, roll the dough into a ball after kneading, put it in a buttered bowl, and turn it to coat it with butter. Loosely cover the dough with a cloth towel and let it rise in a warm place until it is double in bulk. Punch the dough down, shape it into thick ropes, and knot the ropes into pretzel shapes. Allow the soft pretzels to rise, covered, for 20 minutes before baking as above.

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