100% Whole Wheat Electric Bread

From: DarlaJoV

100% Whole Wheat Electric Bread

Bread Machine recipe.

Regular Loaf

1 cup water, lukewarm

2 1/2 cups Stone-Buhr Wheat Flour

1 1/4 TBSP. Dry Milk

1 tsp. Salt

1 1/2 TBSP. Butter

1 1/4 TBSP. Honey

1 TBSP. Gluten

2 tsp. Molasses

1 1/2 tsp. Yeast, fast rise, or

2 tsp. Yeast, active dry

Large Loaf

1 1/2 cup + 2 TBSP. water, lukewarm

3 3/4 cups Stone-Buhr Wheat Flour

2 TBSP. Dry Milk

1 1/2 tsp. Salt

2 TBSP. Butter

2 TBSP. Honey

1 1/2 TBSP. Gluten

1 TBSP. Molasses

2 1/8 tsp. Yeast, fast rise, or

3 tsp. Yeast, active dry

Darla Jo

-------------------------

Amish Friendship Bread Starter?

From: GFA Terry

AMISH FRIENDSHIP BREAD

--STARTER:--1 c. flour

1 c. milk

1 c. sugar2/3 c. oil

2 c. flour

1 c. sugar

1/2 c. milk

3 eggs

1 1/2 tsp. baking powder

1 tsp. cinnamon

1 tsp. vanilla

1/2 tsp. salt

1/2 tsp. baking soda

Nuts, optional

Small box instant vanilla pudding

Mix well and leave on your countertop for 5 days, stirring each

day. After the 5 day starter. Day 1: do nothing. Day 2, 3, 4:

stir. Day 5: Add 1 cup each flour, sugar, milk. Days 6, 7, 8, 9:

Stir (always use a wooden spoon, NOT METAL). Day 10: Add 1 cup

flour, 1 cup sugar, 1 cup milk. Mix well. Pour 1 cup into 3

separate containers. Keep 1 for yourself and give away 2 with the

recipe. (With each of these, the recipe starts with Day 1). With

what you have left, pour into large mixing bowl and add: Use

vanilla pudding for most breads (add banana, raisin, applesauce,

berries, etc.) lemon pudding makes good lemon bread. After you add

your special ingredients, pour into 2 to 3 loaf pans. Bake at 350

degrees for 40 to 50 minutes.

-------------------------

Anadama Bread

From: DarlaJoV

Anadama Bread

Legend says that this flavorful batter bread was created by a frustrated

farmer who wife, Ana, never baked. Because it need to rise only once, it's a

great recipe for kids to help with.

2 cups boiling water

2 tablespoons butter

1/2 cup yellow cornstarch

1 pkg dry yeast

1/2 cup warm water

3/4 cup molasses

1 1/2 teaspoon salt

4 2/3 cups all purpose flour

Carefully pour the boiling water into a big bowl. Add butter and sprinkle in

cornmeal, whisking to mix. Let the mixture stand until lukewarm. In a small

bowl, dissolve the yeast in the warm water. Stir the yeast, molasses and

salt into the cornmeal, then beat in the flour. Spoon the batter into two

buttered loaf pans, cover and let rise until doubled in bulk (about 1 hour).

Heat the oven to 350 degrees, bake for 45-50 minutes until done. Turn

loaves onto wire racks to cool.

Darla Jo

-------------------------

ANNIE'S BANANA NUT BREAD

From: HOST GFS DdH2

Annie's Banana Nut Bread

From Annie

1 c. bananas

1 pkg. vanilla pudding

1 box yellow cake mix

1 c. water

4 eggs

1 c. pecans

1/4 c. oil

Combine all ingredients. Bake in tube pan or 2 loaf pans at 375

degrees for about 50 minutes.

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Armenian Bread Recipes

From: DarlaJoV

Churak

1 pk Dry yeast

1 tb Sugar

2 1/4 c Water -- lukewarm

6 c All-purpose flour

1/4 lb Unsalted butter -- melted

1 tb Salt

2 tb White sesame seeds

Sprinkle the yeast and 1 teaspoon of the sugar into 1/2 cup of

lukewarm (110-115F) water in a small, shallow bowl. Let stand for 2

or 3 minutes, then stir to dissolve the yeast completely. Set the

bowl aside in a warm, draft-free spot (such as an unlighted oven) for

about 5 to 10 minutes, or until the mixture almost doubles in volume.

Pour the flour into a large mixing bowl and make a well in the

center. Pour in the yeast mixture, remaining water, remaining sugar

and salt. With a large spoon beat the flour into the liquid

ingredients, continuing to beat for as long as 10 minutes, or until a

soft, spongy dough is formed. Cover loosely with a kitchen towel and

set aside in the warm, draft-free spot until the mixture doubles in

volume.

Preheat the oven to 350F. Place the dough on a lightly floured

surface and divide it into 10 equal parts. Roll each part out as

thinly as possible into circles, then place 2 or 3 circles on a

cookie sheet. Sprinkle lightly with cold water and a few sesame seeds

and set the cookie sheet on the floor of the oven. Bake for 20

minutes, or until the bread is a pale golden brown. Transfer the

breads with a wide spatula to a wire cake rack and bake the remaining

rounds similarly. The bread will keep several days at room

temperature if wrapped securely in foil.

Lavash

1 pk Dry yeast

1 1/2 c Warm water

1 ts Salt

2 c All-purpose flour

2 c Whole wheat flour

Toasted sesame seeds

Sprinkle yeast into warm water in large bowl and stir until

dissolved. Add salt. Combine all-purpose and whole wheat flours and

add enough to yeast mixture to make stiff dough. Turn out on floured

surface and knead until smooth and elastic, 8 to 10 minutes. Shape

into ball. Place in greased bowl and turn to grease top. Cover and

let rise until doubled in bulk, about 1 1/2 hours. Punch down and let

rise again until doubled, about 30 minutes. Divide dough into 8

pieces and roll each out on lightly floured surface to very thin

circle about 9 inches in diameter. Place, one at a time, on baking

sheet and sprinkle with sesame seeds. Bake at 400F 5 to 6 minutes, or

until bread appears dry, lightly browned and blistered. Run palest

side under hot broiler until lightly browned. Cool and store in dry

place.

Darla Jo

-------------------------

Armenian flat bread (lavash)

From: GFA Terry

I found a recipe in one of my books --

ARMENIAN FLAT BREAD

5 3/4 to 6 c. flour

1 pkg. active dry yeast

2 c. water

1/4 c. margarine

1 tbsp. sugar

2 tsp. salt

1/4 c. sesame seed

In mixer bowl, combine 2 cups flour and yeast. In saucepan, heat

water, margarine, sugar, and salt to 115 to 120 degrees. Add to dry

mixture. Beat about 3 minutes. Stir in 2 tablespoons sesame seeds

and enough remaining flour to make a moderately stiff dough. Place

in greased bowl, turning once. Cover. Let rise about 2 hours or

until double in bulk. Put on floured surface; divide in 6 parts and

let rest 10 minutes. Roll each piece and flatten out on cookie

sheet very thin. Brush lightly with cold water. Sprinkle with

sesame seeds and pick all over with fork. Do not allow to rise!

Bake at 350 degrees for 20 to 25 minutes or until brown and crisp.

-------------------------

Bacon Cheddar Cheese Bread

From: DarlaJoV

Bacon Cheddar Cheese Bread

Bread Machine recipe.

2 1/2 tsp. yeast (1 packet)

3 cups bread flour

1/2 tsp salt

1 TB sugar

1 TB + 1 tsp butter

1 cup milk

2/3 cup grated cheddar cheese

2/3 cup cooked bacon, crumbled

Put first set of ingredients in bread machine. Start on "sweet bread." After

the first mixing, when it beeps, add the cheese and bacon. Come back when

it's ready to serve.

Darla Jo

-------------------------

BACON SPOONBREAD

From: HOST GFS DdH2

BACON SPOONBREAD

Submitted by: USSGERI

Fork over this filling bacon/cheese spoonbread

Spoonbread is one of those dishes that takes me back to my youth.

My grandmother always made this dish for Thanksgiving, and I loved it as

much as I did the mashed potatoes. In fact, by the time I was through eating

those two off my plate, there was barely enough room for turkey.

This bacon/cheese spoonbread is from the The Complete Book of Breads, by

Bernard Clayton Jr.

Let's just say it's a fabulous dish, good enough for a summer or fall

potluck and great served alongside some grilled pork tenderloin.

Bacon Spoonbread

1/2 pound fried bacon, in bits

2 cups sharp Cheddar cheese, shredded

3/4 cup cornmeal, yellow preferred

11/2 cups cold water

1/4 cup butter or shortening, room temperature

2 garlic cloves, crushed

1/2 teaspoon salt

1 cup milk

4 egg yolks

4 egg whites, stiffly beaten

Preheat oven to 325 degrees. Grease a 2-quart casserole or souffle

dish.

Put the 1 1/2 cups of cold water in a saucepan and stir in the cornmeal.

Place over medium heat. Bring to a bubbling boil, stirring constantly. When

mixture is thick - in perhaps 60 seconds - remove from heat.

Stir in cheese, butter, garlic and salt. When cheese is melted, pour in

the milk. Stir in the egg yolks and add bacon bits. Beat egg whites stiff,

and fold them into the batter.

Pour into the casserole or souffle dish. Level the batter with a rubber

scraper.

Bake about one hour. The bread will be nicely browned, high and puffy.

Slip a knife blade into the center of the casserole. If the blade comes out

clean and dry, it's done. If not, return to the oven for an additional 10

minutes.

Remove from the oven and serve while hot.

Serves 6.

Per serving: 418 calories; 30.3 g fat (16.3 g saturated fat; 65 percent

calories from fat); 16.6 g carbohydrates; 217 mg cholesterol; 720 mg sodium;

19.7 g protein; 1 g fiber.

By Kate Lawson / Detroit News Food Writer

===============================

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Banana Banana Bread

From: DarlaJoV

Banana Banana Bread

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter

3/4 cup brown sugar

2 eggs, beaten

2 1/3 cups mashed overripe bananas

1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch

loaf pan.

2 In a large bowl, combine flour, baking soda and salt. In a separate bowl,

cream together butter and brown sugar. Stir in eggs and mashed bananas until

well blended. Stir banana mixture into flour mixture; stir just to moisten.

Pour batter into prepared loaf pan.

3 Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted

into center of the loaf comes out clean. Let bread cool in pan for 10

minutes, then turn out onto a wire rack.

Darla Jo

-------------------------

Banana Nut Bread

From: DarlaJoV

Banana Nut Bread

Ingredients

one half cup butter

1 cup white OR brown sugar (try half and half)

2 large eggs

2 cups of flour

one half teasp of baking soda

1 and a half cups of mashed bananas

one half cup chopped walnuts

Directions

Cream the butter and sugar. Add the eggs and beat well. Combine the dry

ingredients and stir into creamed mixture alternately with the mashed

bananas.

Fold in the nuts last. Pour into a buttered loaf pan, let stand at room for

20 minutes and then bake in oven @ 350 for 45 minutes to one hour.

Darla Jo

-------------------------

batter bread receipt needed

From: GFA Terry

This may not be exactly what you wanted, but you might be able to skip the

jelly and dip single slices into the batter with this to get a similar result

--

Puffy French Toast

8 slices white bread

1/2 c. jelly

Batter-

1 tbsp. flour

2 tbsp. sugar

1/2 tsp. vanilla

4 eggs, separated

1/2 c. milk

Spread bread with jelly and make 4 sandwiches. Cut into

triangles. Mix flour, sugar, egg yolks and milk together and fold

stiffly beaten egg whites into the batter. Dip bread triangles into

batter and fry in deep fat. Sprinkle with powdered sugar. Serves

8.

-------------------------

BLACK ANGUS CHEESY GARLIC BREAD

From: HOST GFS DdH2

Black Angus Cheesy Garlic Bread

from Copy Cat Recipes

1 Loaf French bread

1/2 C. Butter, softened

1 C. Shredded Asiago cheese, you could try Parmesan

1 C. Shredded jack cheese

1 C. Mayonnaise

1 bunch Green onions, chopped

2 Cloves garlic, pureed

Split French bread loaf into halves horizontally. Mix butter, cheeses,

mayonnaise, green onions and garlic in bowl, blending well. Spread the cut

side of bread halves with spread. Bake at 350 degrees for 7 minutes, then

place under broiler about 3 minutes longer. Cut into slices & serve.

===============================

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Blueberry Lemon Bread

From: GFA Terry

BLUEBERRY-LEMON BREAD

1 & 1/2 c. flour

1 tsp. baking powder

1/4 tsp. salt

6 tbsp. unsalted butter

1 & 1/3 c. sugar

2 lg. eggs

1 tbsp. grated lemon peel

1/2 c. milk

1 1/2 c. blueberries

3 tbsp. lemon juice

Preheat oven to 325 degrees. Butter 8 1/2 inch loaf pan. Combine flour,

baking powder and salt. In large bowl, cream butter and sugar with electric

mixer. Add eggs, one at a time. Beat well after each addition. Add lemon

peel. Mix in dry ingredients alternating with milk. Fold in blueberries.

Spoon into loaf pan. Bake for 1 hour and 15 minutes. Pierce loaf with

toothpick many times. Pour lemon juice over cake. Cool 30 minutes on rack.

-------------------------

BREAD MACHINE CRUSTY FRENCH BREAD

From: HOST GFS DdH2

BREAD MACHINE CRUSTY FRENCH BREAD

Crusty French Bread

Southen Cuisine

Slice these baguettes at a slight angle, season and oven-toast for delicious

croutons.

1 1/2 cup water

1 tablespoon vegetable oil

2 tablespoons dry milk

2 cups all-purpose flour

2 cups bread flour

2 teaspoons sugar

2 teaspoons salt

2 teaspoons active dry yeast

1 egg white, whisked with 1 tablespoon cold water (to be brushed near end of

baking)

Use the French Bread setting of your machine, but remove the dough before the

baking cycle begins. Or, use the dough cycle, punch down to let air escape,

let rise again (45 minutes to 1 hour), knead lightly, let rise again, form

into loaves.

Spray or lightly oil a large cookie sheet; sprinkle with cornmeal.

To form loaves: Transfer dough (it will be soft) to a lightly floured board.

Sprinkle with a little flour; cut dough into 2 portions. Roll each portion

into a rectangle about 12 to 15 inches wide (add more flour as needed).

Starting at long end, roll up; pinch seams well.

Repeat with next roll. Place loaves on prepared cookie sheet; cover with

clean dish towel and let rise another hour.

Preheat oven to 400°. Place a pie plate on the lower rack of the oven; add

about 1 inch of boiling water to the pie plate.

Bake bread for 15 minutes; lower heat to 350°. Bake for another 25 minutes.

About 5 minutes before loaves are done, brush with egg white and water

mixture.

===============================

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BREAD MACHINE DARK PUMPERNICKEL BREAD

From: HOST GFS DdH2

BREAD MACHINE DARK PUMPERNICKEL BREAD

Dark Pumpernickel Bread

from Southern Cuisine

1 cup +3 tablespoons water

1/4 cup molasses

2 tablespoons vegetable oil

1/2 cup whole wheat

1/2 cup rye flour

1/4 cup cornmeal

2 tablespoons unsweetened cocoa

1 teaspoon instant coffee

2 1/2 cups bread flour

1 1/2 teaspoon salt

2 tablespoons vital wheat gluten

2 teaspoons active dry yeast (about 1 1/2 tsp bread machine or rapid yeast)

2 teaspoons caraway seeds, optional

Add ingredients to your bread machine according to manufacturer's suggested

order. Use medium crust setting.

Makes a 2-pound loaf.

===============================

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BREAD MACHINE GARLIC BREAD

From: HOST GFS DdH2

Bread Machine Garlic Bread

from Nicole Alrec

Makes 1 - 1 1/2 pound loaf

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Ready in: 3 Hours 10 Minutes

" This bread is great if you're a garlic lover like me! Sometimes I add

even more garlic! "

Ingredients

1 cup warm water (110 degrees F)

1 tablespoon butter

1 tablespoon dry milk powder

1 tablespoon white sugar

1 1/2 teaspoons salt

1 1/2 tablespoons dried parsley

2 teaspoons garlic powder

3 cups bread flour

2 teaspoons active dry yeast

Directions

1 Place ingredients in the pan of the bread machine in the order recommended

by the manufacturer. Select Basic Bread cycle; press Start.

Makes 12 servings

Nutrition at a glance

Servings Per Recipe: 12 amount

per serving

Calories 142

Protein 4.7g

Total Fat 1.6g

Sodium 306mg

Cholesterol 3mg

Carbohydrates 26.9g

Fiber 1.1g

===============================

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-------------------------

Bread Machine Recipe - Diet Cola Bread

From: Host GFS DarlaJo

Bread Machine Recipe - Diet Cola Bread

1 package yeast

3 cups bread flour

1 1/4 cups diet cola at room temperature

(use diet cherry cola for Pink Bread)

HostGFSDarlaJo

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-------------------------

BREAD MACHINE SWEET POTATO QUICK BREAD

From: HOST GFS DdH2

BREAD MACHINE SWEET POTATO QUICK BREAD

Sweet Potato Quick Bread

For bread machines with a cake cycle.

1/2 cup shortening

1 1/4 cups sugar

2 eggs, lightly beaten

1 teaspoon vanilla

1/4 cup buttermilk or soured milk

1 cup mashed sweet potatoes

2 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

3/4 teaspoon salt

1/2 to 1 cup pecans and/or raisins, optional

Select cake setting. Put shortening and sugar into the bread pan and let mix

until well blended.

Add eggs, vanilla, milk and sweet potatoes; let mix for another minute.

Sift together flour, soda, baking powder and salt; add to the pan.

Add pecans and/or raisins at the beep, if desired.

When finished, remove carefully to a rack. Glaze, frost, or serve with

whipped cream.

===============================

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Bread with Obatzem

From: DarlaJoV

Bread with Obatzem

from SpeedRoots

.

3 T. soft butter

150g. Camembert (aged)

1 onion (red preferred)

1t. caraway seeds

Paprika (sweet)

4 slices whole wheat bread or 1 baguette, sliced

.

Whip butter until smooth. Mash Camembert with a fork and combine with

the butter. Peel onion and halve; dice one half into fine chunks, the

other in thin slices. Mix the diced onion with the caraway seeds.

The mixture should then be served on a plate, garnished with the onion

slices. Sprinkle with paprika. Spread the mixture, a little at a

time, onto the bread slices. Serves 2

Darla Jo

-------------------------

Breakfast Bread

From: DarlaJoV

Breakfast Bread

Bread Machine recipe.

3 cups Bread Flour

1/2 TB active dry yeast

1/2 TB salt

1 1/2 TB sugar

2 TB butter, soft. "About." I never measure this, I just glop off a hunk from

the end of the stick.

1 cup Milk

1 Egg

Throw it in your bread machine, press START.

Darla Jo

-------------------------

Brown Bread

From: GFA Terry

Found some recipes --

BROWN OATMEAL BREAD

Ingredients :

1 c. old-fashioned oatmeal, uncooked

2 c. boiling water

1 1/2 tsp. salt

1 pkg. yeast & 1/2 c. warm water

1/2 c. molasses or brown sugar or

white sugar

2 tbsp. oil

4 1/2 c. flour

Preparation :

Put oats and 2 cups boiling water together. Let cool to warm.

Dissolve yeast in 1/2 cup water. (Add 1/2 teaspoon of sugar to

yeast and let it set for several minutes until it starts to work.)

Add molasses (dark moist bread) or brown sugar (lighter bread) or

white sugar (quite light bread), oil and flour. Stir well. Place

in 2 oiled bread pans. Let rise until it reaches at least the top

of the pan or 1/2 inch higher in a warm spot. Bake at 375 degrees

for 40 to 45 minutes.

**********

BROWN BREAD

Ingredients :

1 egg, beaten

1/2 c. brown sugar

1 3/4 c. All-Bran

2 c. buttermilk

2 c. flour

2 tsp. baking soda

1/2 tsp. salt

2 or 3 tbsp. molasses

1 c. raisins

1/4 c. margarine, melted

Preparation :

Pour enough boiling water over raisins to cover. Let stand 5 to

10 minutes and drain well. Mix All-Bran and buttermilk. Let stand

5 to 10 minutes. Add beaten egg, brown sugar, margarine and

molasses. Beat together. Blend dry ingredients; add these and the

raisins to the first mixture. Grease and flour bottom of 9 1/2 x 5

1/2 loaf pan. Bake at 350 degrees approximately 1 hour.

**********

BROWN BREAD

Ingredients :

1 egg, beaten

1/8 tsp. salt

1/2 c. molasses

1/2 c. brown sugar

2 c. sour milk

1 tsp. soda dissolved in 1 tsp. hot

water

2 1/2 c. graham flour

1/2 c. white flour

1/2 c. raisins

Preparation :

Mix in order given. Grease and flour 2 - 9x5 inch loaf pans.

Bake at 350 degrees for 30 minutes or until done.

**********

BROWN BREAD

Ingredients :

4 tbsp. shortening

1 c. brown sugar

1 egg

1/4 c. New Orleans molasses

2 c. sour milk or buttermilk

2 c. graham flour

2 c. pastry flour

1 tsp. baking powder

1/4 tsp. salt

2 tsp. soda

Preparation :

Blend shortening and sugar. Add egg and molasses. Stir in part

of sour milk and then part of graham flour, continuing until all is

added. Sift pastry flour, baking powder and salt together and add.

Mix soda with small amount of cold water and stir into mixture.

Chopped walnuts and raisins may be added, if desired. If mixture

seems too stiff, a small amount of sweet milk may be added. Pour

into 2 medium bread pans which have been greased and lightly

floured. Bake at 325 degrees for 45 minutes or 1 hour.

**********

BROWN BREAD

Ingredients :

1 c. warm water

2 tbsp. yeast

1 tsp. sugar

1/2 c. brown sugar

2 tbsp. molasses

2 tbsp. salt

1 c. powdered milk

2/3 c. oil

5 c. water, very warm

3 c. rye flour

5 c. whole wheat flour

6 1/2 c. white flour, approx.

1 c. wheat germ

Preparation :

Mix and let stand for 10 minutes: 1 cup of warm water, 2

tablespoon yeast and 1 teaspoon sugar. In large bowl put the yeast

mixture. Add all rest of ingredients to make moderately stiff

dough. Knead on lightly floured board, about 8 to 10 minutes.

Shape into ball. Place in lightly greased bowl. Cover; let rise in

warm place until double, about 1 1/2 hours. Punch down; turn out on

floured surface. Cover and let rest 10 minutes. Shape into

approximately 8 loaves. Let rise until double, about 1 1/2 hours.

Punch down; turn out on floured surface. Cover and let rest 10

minutes. Shape into approximately 8 loaves. Let rise until double,

about 1 1/4 hours. Moderate oven (375 degrees) about 45 minutes.

-------------------------

Cheese Herb Bread

From: DarlaJoV

Cheese Herb Bread

1 1/4 cups warm water (110 degrees F/45 degrees C)

3 cups bread flour

2 tablespoons dry milk powder

2 tablespoons white sugar

1 1/2 teaspoons salt

2 tablespoons margarine, softened

3 tablespoons grated Parmesan cheese

1 1/2 teaspoons dried marjoram

1 1/2 teaspoons dried thyme

1 teaspoon dried basil

1 teaspoon dried oregano

1 tablespoon active dry yeast

1 Place ingredients in bread machine pan in the order suggested by the

manufacturer. Select the basic bread cycle. Select start.

2 To bake bread in oven: select dough or manual cycle. Once cycle is

complete, shape dough and place in a greased loaf pan. Allow to rise in a

warm spot until doubled in size. Bake in a preheated 350 degrees F (175

degrees C) oven for 35 to 45 minutes or until a thermometer inserted in the

center of the loaf reads 200 degrees F (95 degrees C).

Darla Jo

-------------------------

Cherokee Bean Bread

From: Host GFS DarlaJo

Could not find it here on the boards, but here is one I had.

INGREDIENTS

2 cups red beans

1 3/4 cup chopped onion

2 fresh crushed garlic cloves

1 teaspoon fresh ground pepper

4 cups corn meal

1/2 cup flour

1/2 teaspoon salt

PREPARATION

1. In water, boil red beans until tender. Add salt. Transfer cooked beans and

1 1/2 cups of the bean liquid soup to the cornmeal in a large bowl.

2. Bring your water to a slow boil.

3. Add remaining ingredients and mix with your hands. Form golf ball sized

balls and drop them into the slow boiling water for 30 minutes. Drain balls

on paper towel and serve.

MAKE AHEAD The red beans can be cooked 1 day ahead and refrigerated.

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-------------------------

CHERRY CHRISTMAS COFFEE BREAD FOR 16

From: HOST GFS DdH2

CHERRY CHRISTMAS COFFEE BREAD FOR 16

It's an edible Christmas tree--the baubles are green and red candied

cherries.

3/4 cup milk

1/4 cup water

1 egg

1/4 cup margarine or butter, cut up

3-1/2 cups bread flour

1/4 cup sugar

3/4 teaspoon salt

1 teaspoon active dry yeast or bread machine yeast

1 cup dried tart cherries

1/2 cup sugar

1 tablespoon bread flour

1 teaspoon ground cinnamon

3 tablespoons margarine or butter

1 cup sifted powdered sugar

1/2 teaspoon vanilla

Milk

Halved candied red and green cherries

1. Add the first 9 ingredients to the bread machine pan according to the

manufacturer's directions. Select the dough cycle. When cycle is complete,

remove dough from machine. Punch down. Cover and let rest for 10 minutes.

2. Meanwhile, for filling, in a bowl combine the 1/2 cup sugar, 1 tablespoon

bread flour, and 1 teaspoon cinnamon. With a pastry blender, cut in 3

tablespoons margarine or butter until crumbly. Set aside.

3. Divide the dough in half. On a lightly floured surface, roll 1 half into a

12x6-inch rectangle. Sprinkle the rectangle with one-third of the filling,

then fold in half to make a 12x3-inch rectangle. Cut into twelve 3x1-inch

strips. Twist the strips. Arrange twisted strips on a greased large baking

sheet to form a tree shape. Use 10 strips for the lower branches, placing cut

ends toward the center, and one strip for the base. Cut remaining strip in

half; use for top branches.

4. Repeat with remaining dough, forming another tree shape on a second baking

sheet. Cover; let rise in a warm place about 30 minutes or until nearly

double.

5. Bake in a 375 degree F oven for 12 to 15 minutes or until golden brown.

Remove from baking sheets; cool on wire racks.

6. In a small bowl stir together powdered sugar and vanilla. Stir in enough

milk (3 to 4 teaspoons) to make a glaze of drizzling consistency. Drizzle

over breads. Garnish with cherries. Makes 16 servings.

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CHILI CHEESE CORNBREAD

From: HOST GFS DdH2

CHILI CHEESE CORNBREAD

Submitted by: USSGERI

l cup + 2 T yellow cornmeal

2 teas baking powder

1/2 teas baking soda

1/2 teas salt

1/4 cup whole wheat flour

1 1/4 cup buttermilk

1 egg + l egg white lightly beaten

1/4 cup sharp cheddar cheese

1 T Mild Green chili chopped (or to your taste)

*In New Mexico...it's spelled chile..

Preheat oven to 450 degrees.

Coat an 8" square baking pan with no stick cooking spray and dust with 2

tablespoon of cornmeal.

Sift into a large bowl the remaining cornmeal, baking powder, baking soda,

salt and flour.

In another bowl combine buttermilk, eggs, cheese and chili or chile

Then stir into the dry ingredients.

Pour batter into the prepared baking pan Place in upper third of oven.

Bake 10 minutes or until dough is firm in center.

Makes 12 (2") pieces

D = Diabetic

Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/2 FAT EXCHANGE CHO: 28

mg; CAR: 28 mg; 4 g; PRO: 4 g; 253 mg; FAT: 2 g;

==============================

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

-------------------------

Chocolate Banana Bread

From: DarlaJoV

Chocolate Banana Bread

Makes 2 - 9x5 inch loaves

1 cup margarine, softened

2 cups white sugar

4 eggs

6 bananas, mashed

2 teaspoons vanilla extract

3 cups all-purpose flour

2 teaspoons baking soda

1/4 cup unsweetened cocoa powder

1 cup lite sour cream

1 cup semisweet chocolate chips

1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch

loaf pans.

2 In a large bowl, cream together margarine, sugar and eggs. Stir in bananas

and vanilla. Sift in flour, baking soda and cocoa; mix well. Blend in sour

cream and chocolate chips. Pour batter into prepared pans.

3 Bake in preheated oven for 60 minutes, or until a toothpick inserted into

center of a loaf comes out clean.

Darla Jo

-------------------------

CHOCOLATE CHERRY PECAN BREAD

From: HOST GFS DdH2

Chocolate-Cherry Pecan Bread

from Vittles Recipes

3 C. all purpose flour

2 1/4 C. 100% white whole wheat flour

2 C. water

2 t. salt

2 t. instant yeast

3/4 C. dried sweet cherries, chopped

1/2 C. chocolate chips

1 1/2 C. chopped pecans, lightly toasted

Mix together all ingredients except the cherries, chocolate and nuts (by

hand, large capacity bread machine or food processor) til you've created a

smooth elastic dough.

Add the remaining ingredients, kneading until they're evenly incorporated.

Place the dough in a lightly greased bowl, cover and let rise for 1 to 1/2

hrs., until very puffy.

Divide into three equal parts, and shape into rounds. Let rest for 15

minutes, then form into oval loaves and place on a greased baking sheet.

Cover loaves and refrigerate for 4-16 hours before baking.

Preheat oven to 425 degrees. Remove the loaves from the refrigerator and let

rest, covered, for 30 minutes. Slash the tops of loaves and spritz heavily

with water. Bake for 10 minutes, then reduce the heat to 350 degrees for an

additional 20-25 minutes, till the bread is dark brown. Remove and cool on a

rack.

=======

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

-------------------------

CHOCOLATE CHIP PUMPKIN BREAD

From: HOST GFS DdH2

Chocolate Chip Pumpkin Bread

from Annie

4 eggs, beaten

2 c. sugar

1 c. oil

1 can pumpkin

3 c. flour

2 tsp. baking soda

2 tsp. baking powder

2 tsp. cinnamon

1 tsp. salt

12 oz. chocolate chips (turn in by

hand)

Mix all ingredients together adding one at a time. Can be done with

electric mixer or by hand.

Pour into two greased and sugared loaf pans or one Bundt pan.

Bake at 350 degrees for 50 to 60 minutes.

===============================

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

-------------------------

Corn Bread

From: DarlaJoV

Corn Bread

1 cup corn meal

1/4 cup flour

1/2 cup milk

1 Tablespoon butter, melted

1 egg

1/2 teaspoon salt

In large mixing bowl, combine all the dry ingredients.

Beat egg, mix with milk. Add milk mixture to dry ingredients.

Add melted butter and pour batter into greased pan.

Bake in pre heated oven at 425 degrees for 25 minutes.

Darla Jo

-------------------------

Corn Bread Taco Bake

From: Host GFS DarlaJo

Corn Bread Taco Bake

from SpeedRoots

.

1 1/2 pounds ground turkey

1/2 cup bell pepper -- chopped

1/2 cup onion -- chopped

1 package taco seasoning mix

1/2 cup water

2 1/2 cups frozen corn -- thawed

8 ounces tomato sauce

8 1/2 ounce package corn muffin mix

vegetable cooking spray

.

Preheat oven to 400 degrees. Coat a 2-quart casserole dish

with cooking spray.

.

Combine the ground turkey, bell pepper and onion in a large

skillet and cook over medium-high heat until the turkey is no

longer pink and the vegetables are tender. Add taco seasoning

mix, water, corn and tomato sauce, mixing well.

.

Pour ground turkey mixture into the prepared casserole dish.

.

Prepare the corn muffin mix according to package directions.

Spoon the corn muffin batter around the edge of the ground

turkey mixture.

.

Bake, uncovered, 20 minutes or until the corn bread is done.

HostGFSDarlaJo

Ancestral Seasonings Chat

Wednesdays 8pm ET

Keyword: ROOTS > Chats > Golden Gates

-------------------------

Cornbread

From: DarlaJoV

Cornbread

2 beaten eggs

8 oz. corn muffin mix

8 oz. cream corn

8 oz. whole kernal corn(drained)

8 oz. sour cream

1/2 cup melted margarine

Mix and pour into an 8x11 greased pan. Bake at 350 for 30 minutes.

Sprinkle with grated cheese (optional) and bake for an additional 15 minutes.

Darla Jo

-------------------------

Cornbread - Easy but Amazing

From: Terry Ann2

Just found this recipe and loved it --

Mix 2 boxes Jiffy or Martha White corn bread mix and 1 regular yellow cake

mix. Add all the other ingredients that both mixes call for and bake in 13x9

pan.

Makes a great cornbread.

-------------------------

Cowboy Bread

From: DanHBailey

When I was growing up my mother would make Cowboy bread which was cooked in a

skillet on top of the stove. Does anyone have a good recipe?

danhbailey@aol.com

-------------------------

craklin corn bread

From: BLang18893

only way to get close to being a redneck without being one

2.cup(s) of corn meal (i prefer martha white) 3 eggs (substitute eggs with

mayo) 1.cup of craklins milk

preparation:add corn meal eggs craklins into good sized bowl add milk and

stir some people like thich batter some like thin add milk while stirring to

desired consistency

-------------------------

Cranberry Bread

From: HOST GFS Jill

Cranberry Bread (Sharon Brown)

2 cups flour 3/4 cup orange juice

1 cup sugar 1 tsp. grated orange peel

1 1/2 tsp. baking powder 1 egg

1 tsp. salt 1/2 cup nuts

1 tsp. baking soda 2 cups fresh chopped

1/4 cup shortening cranberries

Grease a 9 x 5 inch loaf pan. Bake in 350º oven for app. 1 hr. Perfect for

the holiday season!

-------------------------

CRANBERRY NUT BREAD

From: HOST GFS DdH2

CRANBERRY NUT BREAD

from Geri's Kitchen

My friend gave me this recipe years ago and this bread recipe quickly became

a standard holiday bread I make in my house.

This is a great recipe to enjoy for the holidays with this breads tart

cranberries and orange flavorings. Great for enjoying with afternoon coffee

or tea. Enjoy!

PS: This bread is better if the cranberries are chopped. Just cut in half is

good.

It is easiest to cut cranberries, if they are frozen. So buy lots of

cranberries on sale and freeze them. You can usually use them with out a lot

of thawing time...just a few minutes.

Amount Ingredient

-------- -----------------------------

2 C Flour (you can make with 1 cup whole wheat if you like)

1 C Sugar

1 1/2 tsp Baking Powder

1/2 tsp Baking Soda

1 tsp Salt

3/4 C Orange Juice, use kind with pulp or fresh squeeze

1 T Orange Zest (grated orange rind)

1 Egg, beaten

1/4 C Butter or Margarine, melted

1 C Chopped Fresh Cranberries, best to cut in half

1/2 C Chopped Pecans, or other nuts you like

Preheat the oven to 350F (180C).

Grease and flour or using baking spray the loaf pan(s).

In a large bowl, combine the flour, sugar, baking powder, baking soda, and

salt.

In a small bowl, combine the orange juice, zest, egg, and butter.

Mix the wet ingredients into the dry ingredients.

Add in the chopped cranberries and nuts; mix well.

Pour into the prepared loaf pan(s).

Bake at 350F for 1 hour or until inserted cake tester comes out clean.

Enjoy warm.

Note: if you would like to make muffins, you should

bake this recipe at 400F (205C) for 20 minutes.

Makes 24 muffins.

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

-------------------------

Crockpot Pumpkin Tea Bread

From: R3 Morgan

Crockpot Pumpkin Tea Bread

1/2 c. oil

1/2 c. sugar

1/2 c. brown sugar

2 beaten eggs

1 c. canned pumpkin

1 & 1/2 c. sifted flour

1/2 tsp. salt

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1 tsp. soda

1 c. chopped walnuts

Blend oil and two sugars. Stir in beaten eggs and pumpkin. Sift dry

ingredients together. Add and then stir in nuts. Pour batter into greased

and floured 1 lb. 10 oz. coffee can. Place can in crock pot. Cover top of

can with 6-8 paper towels; place lid on top. Bake on high 2 1/2 - 3 1/2

hours. No fair peeking until last hour.

-------------------------

Dark Rye Bread

From: HOST GFS DdH2

DARK RYE BREAD

Submitted by: USSGERI

Preparation Time: about 1 hour 30 minutes for mixing, rising, kneading

Cooking Time: about 35 minutes

Serves: makes 2 loaves

Cal: unknown

Amount Ingredient

-------- -----------------------------

2 pkg Active Dry Yeast

3 C Warm Water

4 C All-purpose Flour

3 1/2 C Dark Rye Flour

1/4 C Molasses

1/2 C Shortening

2 tsp Salt

2 T Cocoa Powder

2 T Butter or Margarine, melted (Optional)

In a small mixing bowl, dissolve yeast in 1 cup (250ml)

of warm water to proof.

In a large mixing bowl, sift together the white and rye flour.

Place remaining warm water, molasses, shortening, salt,

and cocoa powder in a large separate bowl. Mix well.

Add yeast mixture to the large bowl.

Slowly add the flour mixture stirring well until a sponge-like

dough forms. Make sure to add all flour and mix until

flour is incorporated into the dough.

Turn out the dough onto a well-floured surface and hand

knead until the dough is smooth and silky, about 10 minutes.

Place dough in greased bowl and turn, then cover with a

clean towel and leave to rise until doubled in bulk, usually

at least an hour.

Punch dough down and knead until smooth, about 5 minutes.

Divide dough into loaves and place in greased loaf pans,

cover, and let rise while oven heats to 350F.

Bake loaves in the center of oven until done, about

35 minutes. Remove from pans and rub tops of loaves with butter.

Slice and enjoy!

===============================

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find complacency in the oddest places, that is when we find our

heart is content.

-------------------------

DATENUT BREAD

From: GFA Terry

Grandma's Date Nut Breat

2 c. apple juice

2 c. chopped dates

2 c. sugar

2/3 c. soft margarine or butter

2 large eggs, beaten

3 c. sifted flour

2 tsp. baking soda

1/8 tsp. salt

1/8 tsp. vanilla

2 c. chopped nuts

Bring apple juice to boil and pour over dates; set aside. Cream

margarine and sugar together. Add eggs and mix thoroughly. Sift

together flour, soda and salt; add to creamed mixture alternately

with vanilla and water-date mixture. Add nuts. Grease and flour 2

(9"x5"x3") loaf pans, dividing dough evenly. Bake at 275 degrees

for 1 hour and 45 minutes. When cool, wrap in foil.

Here's another good recipe:

Orange Date Nut Bread

2 c. sifted all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/2 c. boiling water

1 c. dates

1 med. orange, peeled and cut up

1 large egg

2 tbsp. soft butter or margarine

3/4 c. sugar

1/2 c. chopped nuts

Preheat oven to 375 degrees. Sift and measure flour and sift

again with baking powder, soda and salt into a large mixing bowl. Set aside.

Blend boiling water with dates using blender. Add orange and

continue blending until fine. Add egg, butter and sugar and blend

about 30 seconds. Stir in nuts and stir entire mixture in with flour

mixture

together slightly. Turn batter into prepared 9 1/2 x 5 1/2 inch

loaf pan. Bake until done, about 1 hour. Allow to cool about 10

minutes before removing from pan.

-------------------------

Easter Bread

From: GFA Terry

RUSSIAN EASTER BREAD

Ingredients :

2 pkg. yeast

1/3 c. lukewarm water

2 tsp. sugar

6 egg yolks

3/4 c. sugar

1 tbsp. hot water

1/4 tsp. dry or 3 threads saffron

1 stick plus 2 tbsp. soft butter

1 c. scalded milk

1/4 tsp. salt

1 tbsp. orange rind, grated

4 c. flour, sifted

1/2 c. candied fruits, cut into bits

and marinated in 3 tbsp. rum 1/2

hour

1/3 c. white raisins

Russian Pashka

Preparation :

Prepare yeast. Add 2 teaspoons sugar; mix. Cover rest until

foamy and doubled. In bowl, beat yolks over warm water until thick;

gradually add 3/4 cup sugar. Beat well after each addition. Pour

tablespoon of hot water into cup; add saffron, steep for a few

minutes. Strain. Add saffron to egg mixture, add butter, hot milk,

salt, and rind. Cool to lukewarm. Add foaming yeast and 2 cups

flour. Beat vigorously until smooth. Drain candied fruits; dry

off. Mix with remaining flour; add to smooth mixture with just

enough of the flour to make a soft-easy-to-handle dough. Turn out.

Knead lightly into a ball. Place in warm buttered bowl, turn once.

Cover, double. Punch down, let rise 30 minutes. Turn out, knead 2

to 3 minutes. Shape into ball. Place ball into a well-buttered and

lightly floured tall (3 pound) coffee tin or divide in half and use

2 (2 pound) tins or 2 (1 1/2 quart) Pyrex bowls. Cover, rise to

almost tops of tin or bowls. Bake at 375 degrees for 20 to 25

minutes. Reduce to 350 degrees. Bake 20 minutes until golden brown

and tests done (hollow sound when tapped.) Cool on rack in tins.

Remove from can carefully . Lay on side until cold. Cut into

rounds. Serve with Pashka.

-------------------------

Easy Irish Soda Bread

From: Terry Ann2

Easy Irish Soda Bread

3 c. Bisquick

1 env. (5 serving) instant mashed potato granules or flakes

2 tbsp. sugar

1 c. raisins (optional)

2 tbsp. caraway seeds (optional)

2 c. milk

Combine Bisquick, potato granules and sugar in a mixing bowl. Add raisins

and caraway seeds. Stir in milk until blended. Spoon into well greased 8

inch pie pan. Bake at 350 degrees for 45-50 minutes until deep golden brown.

-------------------------

English Muffin Bread

From: DarlaJoV

English Muffin Bread

Bread Machine recipe.

Small Medium Large

water 2/3 cup + 1 TB 1 cup + 1.5 TB 1 1/4 cups

sugar 1 tsp. 1 1/4 tsp. 2 tsp.

salt 1/2 tsp. 2/3 tsp. 1 tsp.

baking soda dash 1/8 tsp. 1/4 tsp.

bread flour 1 1/2 cups 2 cups 3 cups

nonfat dry milk 1 1/2 TB 2 TB 3 TB

yeast 1 tsp 1 1/2 tsp 2 tsp

Darla Jo

-------------------------

GFA Terry's Jamaican Banana Bread

From: GFA Terry

TERRY'S JAMAICAN BANANA BREAD

By Terry Morgan, AOL Genealogy Forum

1 & 1/2 cups flour

1 cup rolled oats

1/2 cup white sugar

1 tsp. baking powder

1 tsp. soda

1 tsp. cinnamon

1/2 tsp. salt

1 cup chopped nuts

3 large mashed bananas (at least 1 cup)

1 8-oz. can crushed pineapple (with the juice)

1/4 cup oil

2 eggs

1/2 cup candied cherries (chopped in halves or fourths)

1 cup semi-sweet chocolate chips

butterscotch chips

In a large bowl, beat together the oil, sugar and bananas. Beat in the eggs

and pineapple. Mix together the the flour, oats, baking powder, soda,

cinnamon and salt and then add to banana mixture and beat gently until

everything is thoroughly moistened. Stir in cherries, nuts and chocolate

chips (be careful not to overmix, but make sure everthing is stirred in

well).

Pour into a greased loaf pan(s) and sprinkle generously with the butterscotch

chips. If using a large loaf pan, bake at 350 for 50 minutes (smaller loaf

pans will have a shorter time).

Tips:

* Use very, very ripe bananas. The riper, the better the flavor of the bread.

* Used toasted pecans. Toast the nuts in a sheet in the oven and let cool (10

minutes at 350 degrees on a cookie sheet will do). This also improves the

flavor of the bread.

* Do not mix in the butterscotch chips or the pineapple will dissolve them -

just sprinkle them on top before baking.

* After baking and thorough cooling, wrap the bread in an air-tight bag and

let the bread sit at room temperature or the the refrigerator for a day or

two. This will mellow and improve the flavors within it.

* Bread freezes well.

-------------------------

Ham and Cornbread Strata

From: M Mishaps

Two years ago when we were in San Antonio, I saw a recipe for a strata (eggs,

cheese, etc) that used ham and cornbread. It wa in a cookbook of recipes

from the area. I have wished many times that I had bought the cookbook.

Does anyone have a recipe? Thanks. mmishaps @ aol.com

-------------------------

HEARTY POTATO BREAD

From: HOST GFS DdH2

Hearty Potato Bread

from Vittles Recipes

1 potato, peeled and diced

1 1/2 cups water

2 (.25 ounce) packages active dry yeast

6 1/2 cups all-purpose flour

3 tablespoons white sugar

2 tablespoons shortening

1 tablespoon salt

2 tablespoons all-purpose flour

In a medium saucepan cook potato cubes in water for about 12 minutes, or

until tender. Do not drain. Cool mixture to 110 degrees F (43 degrees C). Set

aside 1/2 cup of the cooking liquid. Mash potato and remaining liquid; if

necessary add warm water to make 2 cups potato mixture.

In a large mixing bowl, sprinkle yeast on reserved 1/2 cup potato water. Add

mashed potato mixture, 2 cups of the flour, sugar, shortening, and salt. Beat

with an electric mixer on low speed for 1/2 minute, scraping sides of bowl

constantly. Beat 3 minutes at high speed. Stir in as much of the remaining

flour as you can mix in by hand.

Turn dough out onto a lightly floured surface. Knead in enough of the

remaining flour to make a moderately stiff dough. Knead for 6 to 8 minutes,

or until dough is smooth and elastic. Place in a lightly greased bowl; turn

once to grease surface. Cover. Let rise in warm place until doubled in bulk,

about 1 hour.

Punch down, and turn out onto a lightly floured surface. Divide dough in

half. Cover, and let rest for 10 minutes. Shape each half into a loaf. Place

in greased 8 x 4 x 2 inch loaf pans. Cover. Let rise until nearly double,

about 35 minutes. Before baking, brush tops with a little water and dust with

additional flour.

Bake at 375 degree F (190 degrees C) for 40 to 45 minutes. Cover with foil

for the last 15 minutes of baking to prevent over-browning. Remove from pan;

cool on wire rack.

======

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

-------------------------

Herbed Oatmeal Pan Bread

From: Host GFS DarlaJo

Herbed Oatmeal Pan Bread

from SpeedRoots

.

2 cups water

1 cup rolled oats

3 tbsp margarine or butter

3 to 4 cup all purpose flour

cup sugar

2 tsp salt

2 pkg active dry yeast

1 egg

.

Herb topping:

1 tbsp grated Parmesan cheese

tsp basil leaves

tsp oregano leaves

tsp garlic powder

6 tbsp margarine or butter, melted

.

Grease 13x9 inch baking pan. Bring water to a boil in medium saucepan; stir

in rolled oats. Remove from heat; stir in 3 tbsp margarine. Cool to 120 to

130 degrees F.

.

Lightly spoon flour into measuring cup; level off. In large bowl, combine 1

cups flour, sugar, salt and yeast; blend well. Add rolled oats mixture and

egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By

hand, stir in 1 cups to 2 cups flour to form stiff dough. On floured surface,

knead in to cup flour until dough is smooth and elastic, about 5 minutes.

Shape dough into ball; cover with large bowl. Let rest 15 minutes. Punch

down dough several times to remove all air bubbles. Press into greased pan.

Using very sharp knife, cut diagonal lines 1 inches apart, cutting completely

through dough. Repeat in opposite direction creating diamond pattern. cover

loosely with greased plastic wrap and cloth towel.

.

Let rise in warm place (80 to 85 deg. F.) until light and doubled in size,

about 45 minutes. Heat oven to 375 deg. Uncover dough. Redefine cuts by

poking tip of knife into cuts until knife hits bottom of pan; do not pull

knife through dough. In small bowl, combine Parmesan cheese, basil leaves,

oregano leaves and garlic powder; set aside.

.

Spoon 4 tbsp of the butter over cut dough. Bake at 375 for 15 minutes. Brush

remaining 2 tbsp of butter over partially- baked bread. Sprinkle with

Parmesan cheese-herb mixture. Bake for an additional 10 to 15 minutes or

until golden brown. Serve warm or cool.

-------------------------

Herbed Pita Bread

From: Host GFS DarlaJo

Herbed Pita Bread

from SpeedRoots

Makes 8 servings

1/4-ounce active dry yeast (one packet)

2 teaspoons salt

1 teaspoon dried thyme or rosemary leaves, crumbled

1 cup lukewarm water (105-115o F.)

1/2 teaspoon freshly ground black pepper

2 1/2 cups all-purpose or bread flour*

1/2 cup whole-wheat flour

1/4 teaspoon granulated sugar

1 tablespoon olive oil

In small bowl, sprinkle yeast over water; let stand 5 minutes,

until foamy.

In large bowl or food processor, combine yeast mixture, all-

purpose and whole-wheat flours, oil, salt, herbs, pepper and

sugar until dough forms. If using food processor, pulse 1

minute until dough begins to form a ball.

If mixing by hand, sprinkle work surface with reserved 1

tablespoon flour. Turn dough out onto prepared work surface

and knead 5 minutes.

Spray medium bowl with nonstick cooking spray; place dough

in bowl. Cover loosely with plastic wrap or damp towel and let

rise in a warm draft-free place until dough doubles in

volume, about 1 hour.

Punch down dough; let stand 10 minutes. Divide into 8 equal

pieces, forming each piece into a ball. Cover loosely with

plastic wrap or damp towel and let stand 30 minutes.

Prepare grill for a medium fire, using direct method (see

Cooking Methods) .

Roll or pat out each ball to slightly less than 1/8" thickness.

Cover and let stand 30 minutes.

Using spatula, transfer pitas to edges of grill. Grill 3-4

minutes, until puffed with brown spots on bottom. Turn and

grill 3-4 minutes more. Remove and wrap at once in foil so

that breads stay moist; they will deflate as they cool.

SERVING (1 PITA) PROVIDES: 1/4 Fat, 2 Breads, 5 Optional

Calories.

PER SERVING: 188 Calories, 2 g Total Fat, 0 g Saturated Fat, 0

mg Cholesterol, 552 mg Sodium, 36 g Total Carbohydrate, 2 g

Dietary Fiber, 5 g Protein, 20 mg Calcium

HostGFSDarlaJo

Ancestral Seasonings Chat, Wed. 8pm ET, Keyword: ROOTS > Chats > Golden Gates

GENTREK Chat, Mon.10pm ET, Keyword: ROOTS > Chats > Beginners

-------------------------

Honey Wheat Bread

From: DarlaJoV

Honey Wheat Bread

Makes 2 loaves

1 (.25 ounce) package active dry yeast

1/2 cup warm water (110 degrees F/45 degrees C)

1 teaspoon white sugar

1 (12 ounce) can evaporated milk

1/4 cup water

1/4 cup melted shortening

1/4 cup honey

2 teaspoons salt

2 cups whole wheat flour

3 cups bread flour

1 Dissolve yeast and sugar in 1/2 cup warm water.

2 Combine milk, water, shortening, honey, salt and wheat flour in food

processor or bread mixer bowl. Mix in yeast mixture, and let rest 15 minutes.

Add white flour, and process until dough forms a ball. Knead dough by

processing an additional 80 seconds in food processor, or mix and knead by

hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover

the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost

doubled.

3 Punch down, and divide dough in half. Roll out each half, and pound out the

bubbles. Form into loaves, and place in buttered 9 x 5 inch bread pans.

Butter the tops of the dough, and cover loosely with plastic wrap. Let rise

in a warm area until doubled; second rise should take about 30 minutes.

4 Place a small pan of water on the bottom shelf of the oven. Preheat oven to

375 degrees F (190 degrees C). Bake for 25 to 35 minutes, or until tops are

dark golden brown. Butter crusts while warm. Slice when cool.

Darla Jo

-------------------------

HOT WATER CORNBREAD

From: GFA Terry

I have never made it, but it must be popular because I found several recipes

for it! :d

***********

Hot Water Cornbread #1

1 c. white cornmeal

1 c. yellow cornmeal

1 tsp. salt

Mix thoroughly and pour in 2 cups of boiling water containing 2 tablespoons

of shortening. This produces a firm mound of dough. Set the dough aside and

let it cool for approximately 20 minutes. After the dough is cool, work in

1/2 teaspoon of baking powder dissolved in 2 tablespoons of hot water. Pinch

off a piece of dough and pat into small round cakes. You may either fry the

cakes immediately or refrigerate on wax paper for later cooking. Fry

in deep fat hot enough to bubble freely over the cornbread. This cornbread

should have a crisp crust on the outside, yet be soft on the inside.

******

Hot Water Cornbread #2

1 c. cornmeal

1 tsp. salt

1 tbsp. sugar

1/2 c. flour

1 tbsp. baking powder

1 tbsp. shortening

Mix all ingredients in large bowl. Add shortening. Boil water. Pour over

mixture. Stir while adding water. Just enough water to make shaping easy.

Dip hands in cold water and roll mixture into any shape you wish. Drop in

very hot oil until brown. Hot water cooks mixture. Remove from oil and

drain on paper towels. Serves 4-6.

>

-------------------------

HOT WATER CORNBREAD

>From: HILTLAWANA

>

>

>

>MY GRANDMOTHER USED TO MAKE THE BEST HOT WATER CORNBREAD, I LIKE IT WITH

>SYRUP OR JUST PLAIN WITH GREENS. IF ANYONE HAS A RECIPE, IT WILL SURE BE

>APPRECIATED. I LOST THE ONE MY GRANDMA GAVE ME.

>

-------------------------

How to make Cherokee Flat Bread ?

From: GFA Terry

It seems like many cultures had a version of flat bread. I found Finnish,

Swedish and Armenian versions of flat bread that are very similar. Some

recipes have oatmeal or crushed cereal in them, but here's a basic flat bread

recipe:

FLAT BREAD

1 c. whole wheat flour

1 c. cornmeal

3 c. flour (white)

Dash salt

2 3/4 c. hot water

3/4 c. butter, melted

Mix and roll into balls, then flatten each ball as much as possible with a

rolling pin. Can put decorative criss cross marks in top, if desired. Bake at

400 degrees 20 minutes or until they begins to brown.

>

-------------------------

How to make Cherokee Flat Bread ?

>From: Blu Eeyor

>

>

>Please can someone tell me how to make it? I have tried to find the recipe

>for it. Thank you.

>

>Joy

>

>

-------------------------

In Search of: Rosemary Bread

From: GFA Terry

GARLIC-ROSEMARY BREAD

4 cloves garlic

Sprig of fresh rosemary

1/4 tsp. salt

Freshly ground pepper

1 stick butter

1/4 c. olive oil

2 baguettes

Peel garlic and chop with rosemary and salt. Pound into a paste

with a mortar and pestle or back of spoon. Work in butter, then

olive oil. Mixture should be thoroughly combined but need not be

perfectly smooth. Slice loaves of bread rather thin without cutting

through the bottom crust. Spread a little garlic butter between

each slice. Wrap in foil and heat 10 minutes in a 400 degree oven.

Delicious! Can be frozen.

ROSEMARY BREAD #2

1 (1 tbsp.) pkg. active dry yeast

1 tbsp. sugar

1/2 c. warm (105 to 115 degree)

water, divided

1/3 c. instant nonfat dry milk

1/2 tsp. salt

1 tsp. fresh or dried rosemary leaves

2 3/4 c. unbleached all-purpose or

bread flour

1/4 c. olive oil

2 eggs

1/2 c. dark raisins (optional)VARIATION:

In measuring cup, sprinkle yeast and 1 tablespoon sugar over 1/4

cup warm water. Stir to dissolve, let stand foamy, about 10 minutes.

Measure dry milk, salt, rosemary and flour into processor bowl.

Mix. Add yeast mixture, olive oil and eggs to flour mixture.

Process until blended, about 10 seconds. Turn on processor and

slowly drizzle just enough water through the feed tube so that dough

forms a ball that cleans the side of the bowl. Process until bowl

circles about 25 times. Turn off processor and let rest 2 minutes.

Turn on processor and drizzle in a bit more water to soften dough,

producing a smooth but not sticky ball. Process dough ball until it

circles around 15 times. Shape into a round loaf and place on a

parchment-lined baking sheet. Brush with olive oil. Cover loosely

with plastic wrap and let stand in a warm area until doubled, about

an hour. Slash top decoratively with an X and bake in oven at 350

degrees until brown, about 30 to 35 minutes. Remove from baking

sheet to cool on a rack. SWEET ROSEMARY RAISIN BREAD: Take 4

tablespoons sugar instead of only 1 and sprinkle dough with raisins

and knead them under before you form a round ball onto the baking

sheet.

>

-------------------------

In Search of: Rosemary Bread

>From: Hjzhughes

>

>

>Does anyone have agood recipe for this type of bread?

>

-------------------------

Indian Fried Bread (Cherokee Nation recipes)

From: Fajcrj

3 cups of flour

1 tbsp Baking Powder

1/2 teaspoon salt

1 cup warm water

Combine all dry

ingredients. Add water in small amount and knead until soft but not sticky.

Adjust flour or water as needed and let stand 15 to 20 minutes. Pull off

large egg sized balls of dough & turn out into fairly thin rounds. Fry

rounds in hot oil until bubbles appear on the dough-turn over and fry on

other side. until golden brown.

-------------------------

Irish Freckle Bread

From: Terry Ann2

Irish Freckle Bread

4 & 3/4 to 5 & 3/4 c. unsifted flour

1/2 c. sugar

1 tsp. salt

2 pkg. active dry yeast

1 c. potato water or water

1/2 c. margarine

2 eggs (room temperature)

1/4 c. mashed potatoes (room temperature)

1 c. raisins

In a large bowl thoroughly mix 1 1/2 cups flour, sugar, salt, and undissolved

active dry yeast. Combine potato water or water and margarine in a saucepan.

Heat over low heat until liquid is warm. (Margarine does not need to melt.)

Gradually add to dry ingredients and beat 2 minutes at medium speed of

electric mixer, scraping bowl occasionally. Add eggs, potatoes and 1/2 cup

flour, or enough flour to make a thick batter. Beat at high speed for 2

minutes, scraping bowl occasionally. Stir in raisins and enough additional

flour to make a soft dough. Turn out onto lightly floured board; knead until

smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to

grease top. Cover; let rise in warm place free from draft, until doubled in

bulk, about 1 hour and 15 minutes. (If plain water is used, rising time will

be about 1 hour 45 minutes.) Punch dough down; town out onto lightly

floured board. Divide dough into 4 equal pieces. Shape each piece into a

slender loaf, about 8 1/2 inches long. Put 2 loaves, side by side, in each

of 2 greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Cover; let rise in warm

place, free from draft, until doubled in bulk, about 1 hour. Bake in

moderate oven (350 degrees) about 35 minutes, or until done. Remove from

pans and cool on wire racks.

-------------------------

Irish Potato Bread Bowls

From: Terry Ann2

Irish Potato Bread Bowls

1 pkg. hot roll mix

1 c. instant potato flakes

1 tbsp. dried chives

1 tsp. dried minced onion

1 & 1/3 c. water, 120 to 130 degrees

2 tbsp. margarine or butter, softened

1 egg

On a large cookie sheet, invert 6 (10 ounce) custard cups. Grease outside of

cups. In large bowl, combine flour mixture, mashed potato flakes, chives and

onion with yeast from foil packet. Stir in remaining ingredients until dough

pulls away from sides of bowl. Turn out onto floured surface. With greased

hands, shape into a ball. Knead 5 minutes until smooth. Cover with large

bowl; let rest 5 minutes. Divide dough into 6 equal pieces. Shape

each dough over outside of greased custard cups. Cover with plastic wrap and

cloth towel. Let rise in warm place 30 minutes. Heat oven to 375 degrees.

Uncover dough. Bake 20 to 30 minutes or until golden. Cool 5 minutes;

remove bread bowls from custard cups. Divide stew (above) between bowls.

Makes 6 bowls. NOTE: Bread dough can be made into 15 rolls. Place in

greased 13 x 9 inch pan. Let rise and bake at 375 degrees for 15 to 20

minutes.

-------------------------

Jalapeño Corn Bread

From: DarlaJoV

Jalapeño Corn Bread

from SpeedRoots

Yields: 12 to 15 squares

.

2 1/2 cups self-rising cornmeal

2 1/2 cups all-purpose flour

2 cups (8 ounces) shredded Colby-Jack cheese

1/4 cup sugar

1 tablespoon baking powder

1 tablespoon salt

3 jalapeño peppers, trimmed and finely chopped (see note below)

1/2 medium-sized red bell pepper, diced

2 cups milk

4 eggs

1/2 cup vegetable oil

.

Preheat the oven to 375 degrees F. Coat a 9- by 13-inch baking dish with

nonstick cooking spray. In a large bowl, combine all the ingredients; mix

well. Pour the batter into the baking dish and bake for 40 to 45 minutes, or

until golden and a wooden toothpick inserted in the center comes out clean.

Cut into squares and serve warm, or allow to cool before serving.

..

Darla Jo

-------------------------

JALAPENO BREADSTICKS

From: DarlaJoV

JALAPENO BREADSTICKS

from SpeedRoots

.

INGREDIENTS:

1 tb Unsalted butter

1/2 medium Onion; chopped medium fine cornmeal

2 ts Active dry yeast

1/4 cup Warm water

1 1/2 ts Sugar

1 1/2 ts Salt

6 Jalapeno chiles seeded, & chopped (canned are OK too)

1 cup Buttermilk

3 1/2 cups Bread flour

.

DIRECTIONS:

Saute onion in butter over medium heat until lightly browned.

Remove from heat and set aside. Lightly grease three large

baking sheets and sprinkle them with cornmeal. Sprinkle yeast

over warm water in a mixing bowl. Let stand until yeast is

dissolved, then stir in sugar, salt, chopped jalapenos, sauteed

onion, buttermilk and 2 cups of the flour. Beat mixture well.

Stir in enough of the remaining flour to make dough easy to

handle. Turn dough out onto a lightly floured surface; knead

about 5 minutes. Place in a large greased bowl, cover, and let

rise in a warm place until double, about 1-1/2 to 2 hours.

.

Punch down dough and divide into 4 equal parts. On a floured

surface, roll out one part dough to form an 8" x 8" square.

Using a knife or pizza cutter, cut the square into 8 equal

strips. Place the strips onto prepared baking sheet. Repeat

with remaining portions of dough. Let rise uncovered (1 hour

or more for light, airy breadsticks; 30 minutes for a denser,

chewier texture). Bake in a preheated 400 F oven for 10 to 12

minutes, or until golden brown.

Darla Jo

-------------------------

Lazy Corn Bread

From: GFA Terry

I found this recipe --

CORNBREAD DUMPLINGS

Ingredients :

1 c. meal

1/2 c. flour

1 tsp. salt

1 egg

1 sm. onion, chopped

1/2 tsp. sugar

Milk

Cooked turnip greens (use liquid for

dumplings)

Preparation :

Mix dry ingredients and onion with enough milk to make a stiff

dough. Drop by teaspoons into boiling liquid from cooked turnips.

Cover and cook about 15 minutes. Do not stir.

-------------------------

Lean White Bread

From: DarlaJoV

Lean White Bread

Bread Machine recipe.

Ingredients Small loaf (1 lb.) Large loaf (1 1/2 lb.)

active dry yeast 1 teaspoon 1 1/2 teaspoons

bread flour 2 cups 3 cups

salt 1 teaspoon 1 1/2 teaspoons

sugar1 TABLESPOON 1 1/2 TABLESPOONS

water 3/4 cup + 1 TABLESPOON 1 1/4 cups

Add all ingredients in the order suggested by your bread machine manual and

process on the basic bread cycle according to the manufacturer's directions.

Let the loaf cool for 15 minutes before slicing.

Darla Jo

-------------------------

Lemonade Bread

From: DarlaJoV

Lemonade Bread

Bread Machine recipe.

Small Loaf (1 lb.)

1.5 tsp active dry yeast

1.25 cups bread flour

1 cup whole wheat flour

.75 tsp salt

1 TB sugar

1 TB vegetable oil

1/3 cup frozen lemonade concentrate, thawed

.5 cup + 2 TB water

Large Loaf (1.5 lb.)

2.5 tsp active dry yeast

1.75 cups + 2 TB bread flour

1.5 cup whole wheat flour

1.25 tsp salt

1.5 TB sugar

1.5 TB vegetable oil

1/2 cup frozen lemonade concentrate, thawed

1 cup water

Add all ingredients in the order suggested by your bread machine manual and

process on the basic bread cycle according to the manufacturer's directions.

Darla Jo

-------------------------

Light Whole Wheat Bread

From: DarlaJoV

Light Whole Wheat Bread

Bread Machine recipe.

Ingredients Small Loaf (1 lb.) Large loaf (1 1/2 lb.)

active dry yeast 1 1/2 teaspoons 2 1/4 teaspoons

bread flour 1 cup + 2 TABLESPOONS 1 2/3 cups

whole wheat flour 1 cup 1 1/2 cups

salt 1 teaspoon 1 1/2 teaspoons

vegetable oil 1 TABLESPOON 1 1/2 TABLESPOONS

honey 2 TABLESPOONS 3 TABLESPOONS

water 3/4 cup + 1 TABLESPOON 1 1/4 cups

Add all ingredients in the order suggested by your bread machine manual and

process on the basic bread cycle according to the manufacturer's directions.

Darla Jo

-------------------------

Looking for Pascha bread recipe....

From: GFA Terry

Pascha (Also called Easter Sweet Bread)

1 lb. sweet cream butter

7 egg yolks

2 c. sugar

2 lbs. cottage cheese (small curd-put through strainer with small holes)

1/2 pt. whipping cream

1 tsp. vanilla

1/2 lb. white raisins

1/2 c. chopped pecans

1/2 jar red cherries, cut up

1 med. can crushed pineapple, drained

Beat together egg yolks and sugar and add to sweet cream butter. Fold in

strained cottage cheese. Whip and fold in whipped cream. Add 1 teaspoon

vanilla. Add 1/2 pound raisins, 1/2 cup pecans, and 1/2 jar cut up red

cherries. Fold in crushed pineapple. Place cheese mixture into 6 x 5 flower

pot lined with cheesecloth. Place a saucer on top of the cheese with a brick

or something heavy on top of saucer to press down cheese. Put the pot into a

pan or plastic basin to catch any liquid which will drain. Pour out each

day. Keep refrigerated for 3 days. Can be frozen.

-------------------------

MARIE CALLENDER'S CORN BREAD

From: HOST GFS DdH2

Marie Callender's Corn Bread

from E-cookbook

1 (9 oz.) box Jiffy Corn Muffin Mix

1 (9 oz.) box Jiffy Yellow Cake Mix

Prepare each box according to package directions and gently fold

together.

Pour into a greased (with strained bacon fat) 9 x 13 pan.

(You can sprinkle with a little crisp bacon.)

Bake according to box directions for the yellow cake mix.

Here's the Honey Butter Recipe:

1/4 pound BUTTER

1/4 cup strained bacon drippings

4 slices bacon, cooked crisp and crumbled

Beat butter until light and creamy.

Add drippings and bacon.

Take equal amount of honey (approx. 2/3 cup) and beat into butter mixture

until light and fluffy (almost floats out of the bowl)

Can be frozen

(will last up to a year).

===============================

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

-------------------------

MEAL IN BREAD

From: HOST GFS DdH2

Meal in Bread

from Annie

1 lb. ground beef

Onion (optional)

1 (10 oz.) pkg. frozen vegetables (any kind)

1 loaf frozen bread dough (thawed)

1 c. shredded cheese

Melted butter

Brown 1 pound ground beef with onion - drain.

Cook and drain 1 (10 ounce) package frozen vegetables.

Divide one loaf of frozen bread dough, which has been thawed, into two

parts. Roll each half out on a floured board to form a rectangle. Brush

bread with melted butter - leave edges dry.

Top with meat, vegetable and shredded cheese. Roll into loaf and seal

end and bottom. Brush outside with melted butter. Make 3 air vents in

top of each loaf.

Bake at 375 degrees about 30 minutes. Slice to serve (as a jelly roll).

===============================

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

-------------------------

MONKEY BREAD

From: HOST GFS DdH2

MONKEY BREAD

from Annie

3 or 4 pkgs. buttermilk biscuits

1/2 c. sugar

2 tsp. cinnamon

1/2 c. brown sugar

1/2 c. margarine

Cut biscuits into quarters and roll in sugar and cinnamon mixture.

Place in bundt pan. Add remaining sugar and cinnamon by sprinkling

over rolls in pan.

Melt margarine and mix in brown sugar. Bring to

a full boil.

Pour over top of biscuits.

Bake 30 to 45 minutes at 350 degrees.

===============================

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

-------------------------

MONKEY BREAD

From: HOST GFS DdH2

Monkey Bread

from VJJE Recipes

2 loaves white bread, uncooked (freezer section of grocery store)

1 stick melted butter (add more if needed)

2 cups sugar

2 tablespoons cinnamon

Thaw bread dough overnight in refrigerator. When soft, use kitchen

scissors to cut it up into one inch pieces. Dip dough into melted

butter, then roll around in sugar/cinnamon combination until covered.

Line bottom of a bundt pan and then start to layer in evenly. Cook

at temperature recommended on dough packaging for about one hour

until golden brown and hard on the top. Remove from oven and flip

over on to a larger platter.

Let sit with pan on top for a few minutes while the sweet mixture runs

down the bread.

Garnish with holly, marichiano cherries, candied nuts, icing, or

decoration of your choice. To eat, pick apart - like monkeys.

=========

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

-------------------------

my beer bread

From: HILTLAWANA

3 cups self rising flour, 1/2 cup melted butter, 3 tablespoons. sugar, 1 can

beer [any kind] mix flour, sugar,and beer. pour mixture into a greased 9-by

5-by 3-inch loaf pan. bake in 350-degree oven. after 30 min, poke holes in

top of loaf with a fork, then pour melted butter on top. continue baking for

about 15 more minutes. bread is done when knife inserted in center

comes out clean. men you will love this rustic recipe. lawana

-------------------------

Nutbread

From: HOST GFS Jill

Nutbread (Grandma Higby)

2 eggs 3 1/2 tsp. baking powder

1 cup milk 1 cup granulated sugar

4 TBSP melted shortening or oil 1/2 tsp. salt

3 1/2 cups flour 1 cup chopped nuts

and/or dates if desired

Mix thoroughly and let stand 20 min. in greased loaf pan; then bake 45-55

min. at 375º F. Allow to cool before slicing. (Nutbread tastes better after

several days storage.)

-------------------------

Old Fashioned Bread Pudding With Apple Raisin Sauce

From: Host GFS DarlaJo

Old Fashioned Bread Pudding With Apple Raisin Sauce

from SpeedRoots

.

10 slices whole wheat bread

1 egg

3 egg whites

1 1/2 cups skim milk

1/4 cup sugar

1/4 cup brown sugar

1 tsp. vanilla extract

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. cloves

2 tsp. sugar

.

Preheat oven to 350 F. Spray an 8 inch baking dish with vegetable oil spray.

Lay the slices of bread in the baking dish in two rows, overlapping them like

shingles.

.

In a medium mixing bowl, beat together the egg, egg whites, milk, 1/4 cup

sugar, brown sugar, and vanilla. Pour the egg mixture over the bread.

.

In a small bowl, stir together the cinnamon, nutmeg, cloves, and 2 tsp.

sugar. Sprinkle the spiced sugar over the bread pudding. Bake the pudding for

30 - 35 minutes, until it has browned on top and is firm to the touch.

.

Serve warm or at room temperature, with warm apple-raisin sauce. **

.

**Apple Raisin Sauce

.

1 1/4 cups apple juice

1/2 cup apple butter

2 tbs. molasses

1/2 cup raisins

1/4 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/2 tsp. orange zest (optional)

.

Stir all the ingredients together in a medium saucepan. Bring to a simmer

over low heat. Let the sauce simmer 5 minutes. Serve warm. (makes 2 cups)

-------------------------

olive garden bread?

From: GFA Terry

You can buy breadsticks nearly that good in the refrigerated roll section of

the grocery store. They sell actual breadsticks, but nothing beats homemade!

Soft Breadsticks

1 pkg. regular or quick-acting dry yeast

1 & 1/3 c. warm water (105 to 115 degrees)

3 tbsp. vegetable oil

1 tsp. salt

Melt butter and butter and garlic powder & brush on baked breadsticks

3 to 3 1/2 c. all-purpose flour*

1 tbsp. honey

1 egg white, slightly beaten

Dissolve yeast in warm water in 2 1/2 quart bowl. Stir in 1 cup of the

flour, the oil, honey and 1 teaspoon salt. Beat until smooth. Stir in

enough remaining flour, scraping dough from side of bowl, until soft dough

forms. Cover and let rise in warm place until double, about 45 minutes.

Heat oven to 400 degrees. Stir down dough by beating about 25 strokes. Turn

dough onto generously floured surface; roll around lightly to coat with

flour.

Divide into 24 equal parts. Roll and shape each part dough into a rope,

about 9 inches long, sprinkling with flour if dough is too sticky. Place on

greased cookie sheet. Brush with egg white; sprinkle with salt or wait until

baked and brush with melted garlic butter. When baking bake until crust is

deep golden brown and crisp, about 15 minutes. Immediately remove from

cookie sheet. Store loosely covered. Should make about 2 dozen breadsticks.

70 calories per breadstick. *If using self-rising flour, omit salt.

>

-------------------------

olive garden bread?

>From: TruCaliforniaGrl

>

>

>

>Does anyone have or know where I can get a recipe for bread, kind of like

the

>kind at the olive garden? ~thankx so muckÜ

>

>

-------------------------

ORANGE CRANBERRY BREAD

From: Host GFS DarlaJo

ORANGE CRANBERRY BREAD

3 cups all-purpose flour

1 cups fresh or frozen cranberries, chopped

3/4 cup granulated sugar

1/2 cup walnuts, chopped

1 1/2 teaspoons baking powder

1/2 teapoons baking soda

1 lg egg

1/2 cup prepared cranberry-orange sauce

1/3 cup milk

1/4 cup butter or margarine, melted

2 tablespoons apple jelly

Whole cranberries, optional

Green candied cherries, optional

Confectioners' sugar, optional

1. Preheat the oven to 350F.

2. Grease a 4-cup fluted ring mold (6-inch ring mold)

3. Stir the flour, chopped cranberries, sugar, walnuts, baking powder, and

baking soda in a large bowl to mix well.

4. Beat the egg, cranberry-orange sauce, milk, and melted butter in a second

bowl with a wire whisk or a fork; when thoroughly blended,

stir in the flour mixture until just mixed. Spoon the batter into the

prepared mold.

5. Bake for 1 hour until a wooden pick inserted in the center comes out

clean.

6. Cool the bread in the pan, on a wire rack, for 10 minutes. Remove from the

pan and cool completely.

8. Stir the apple jelly in a small saucepan over low heat until warm and

melted; brush over the top of the cooled bread.

9. Decorate, if desired, with whole cranberries, green candied cherries, and

a light dusting of confectioners' sugar.

10. Store, wrapped in plastic, in the refrigerator for up to 1 week; brush

with jelly and decorate after storing.

HostGFSDarlaJo

Ancestral Seasonings Chat

Wednesdays 8pm ET

Keyword: ROOTS > Chats > Golden Gates

-------------------------

Pao Doce (Portuguese Sweet Bread)

From: Host GFS DarlaJo

Pao Doce (Portuguese Sweet Bread)

from my friend SpeedRoots

1 large potato

2 tablespoons sugar

1 package active dry yeast

1/4 cup milk

1 teaspoon salt

1/4 cup butter

3 large eggs

3/4 cup sugar

4 cups flour -- or more

Boil potato until soft. Save 1/4 cup of the water the potato was boiled in

and

cool to lukewarm. Mash potato and measure out 1/2 cup. Add 2 Tbsp sugar and

the

yeast to the lukewarm potato water, stir to dissolve. Stir in mashed potato

and

set mixture aside to double in bulk. Scald milk, add salt and cool to

lukewarm.

Melt butter and cool.

In large warm mixing bowl (rinse with hot water and dry before using), beat

eggs. Remove 1 Tbsp of eggs to use for brushing tops of loaves. Gradually

beat

in sugar, then melted butter. Combine egg and yeast mixtures. Blend

thoroughly.

Add 1 1/3 cups of the flour and 1/4 cup milk. Beat until completely mixed.

Add

another 1 1/3 cups flour and beat till blended. (All ingredients should be in

your dough now except for the last of the flour you will be kneading with.)

Turn out the dough on floured board. Add last 1 1/3 cups flour* and knead

dough

till smooth and elastic, 75 to 100 times.

Make a ball of dough, place in an oiled bowl, cover with damp cloth, and let

rise in warm place. When double in bulk, punch down, divide dough into 2

round

balls and place on 2 oiled pie pans or in oiled bread pans. Allow it to

double

in bulk (about 1 hour).

Preheat oven to 350 degrees. Brush loaves with beaten eggs. Bake for 35-45

minutes or until brown and done. They may be frozen.

* Additional flour may have to be added to make a soft dough. Dough should be

smooth not sticky after kneading is complete.

HostGFSDarlaJo

Ancestral Seasonings Chat, Wed. 8pm ET, Keyword: ROOTS > Chats > Golden Gates

GENTREK Chat, Mon.10pm ET, Keyword: ROOTS > Chats > Beginners

-------------------------

Peach-Banana Nut Bread

From: GFA Terry

I just made this one for Christmas and it is oh, so good, and very moist:

PEACH - BANANA NUT BREAD

2 eggs

1/2 c. butter

2 c. sugar

1/2 c. pecans

1/2 c. chocolate chips

3 bananas, mashed

2 c. flour

1 tsp. soda

1 c. canned peaches or thawed frozen peaches, chopped fine

Mix all ingredients together and bake at 350 degrees (35 minutes for

cupcakes; 45 to 50 minutes for loaves).

-------------------------

Peanut Butter Bread

From: DarlaJoV

Peanut Butter Bread

(9x5 loaf pan)

3/4 cup peanut butter

1/4 cup butter or margarine, softened to room temperature

2 cups all-purpose flour

1/2 cup sugar

2 tsp baking powder

1 tsp salt

1 egg

1 1/4 cup milk

1 Tb grated orange rind

For convenience, best flavor and easy slicing, make this unusually flavored

loaf the day before serving.

Grease a 9-by-5 inch loaf pan; set aside.

In small bowl, with a fork, beat peanut butter and butter or margarine until

fluffy. In medium bowl, mix flour, sugar, baking poweder, and salt and add to

peanut butter mixture, mixing only until the mixture resembles coarse crumbs.

In small bowl, beat egg slightly, stir in milk and orange rind, then stir

into flour mixture just until moistened. Pour batter into prepared pan and

bake in a 375-degree oven for 1 hour or until cake tester inserted in center

comes out clean. Remove from oven and cool in pan 10 minutes before inverting

onto wire rack to cool completely. Makes 1 loaf.

Darla Jo

-------------------------

Peanut Butter Bread

From: DarlaJoV

Peanut Butter Bread

2 cups all-purpose flour

1/3 cup sugar

1 teaspoon salt

4 teaspoons baking powder

1 1/2 cups milk

1/2 cup peanut butter

Preheat oven to 375 degrees. Combine dry ingredients. Add milk and peanut

butter. Pour into a greased 8 x 4 x 3-inch loaf pan. Bake for approximately

50 minutes. Great with homemade jam. Yield: 1 loaf

Darla Jo

-------------------------

Peasant Bread

From: DarlaJoV

Peasant Bread

Bread Machine recipe.

Small Medium Large

water 3/4 cup 1 cup 1 1/2 cups

sugar 1 tsp 1 1/4 tsp 2 tsp

salt 3/4 tsp 1 tsp 1 1/2 tsp

bread flour 1 1/2 cups 2 cups 3 cups

yeast 1 tsp 1 1/2 tsp 2 tsp

let it sit for about 10 minutes after it's finished,

Darla Jo

-------------------------

Please I need Cherokee Frybread and anyother native dishes

From: DarlaJoV

Native American Fry Bread

3 cups flour

1 tbsp baking powder

1/2 tsp salt

1 cup warm water

(raisins optional)

Combine dry ingredients in a bowl. Add warm water in small amounts and knead

dough until soft but not sticky. Adjust flour or water as needed. Cover bowl

and let stand about 15 minutes.

Pull off pieces of dough (size of eggs) and roll out into thin rounds. fry

rounds in hot oil until bubbles appear on the dough, turn over and fry on the

other side until golden. serve hot with honey brushed on top.

-------------------------

pork-n-bean bread

From: Terry Ann2

PORK AND BEAN BREAD

Ingredients :

1 c. raisins

1 c. boiling water

3 eggs

1 c. salad oil

2 c. sugar

1 (1 lb.) can pork and beans

1 tsp. vanilla

1 tsp. cinnamon

1 tsp. soda

1/2 tsp. baking powder

1/2 tsp. salt

Preparation :

Mix raisins and boiling water; let stand. Beat beans until mashed

up. Add: Add 3 cups flour and beat mixture; drain raisins and add

to mixture. Optional: One cup of nuts. Bake in 2 greased and

floured loaf pans at 325 degrees for 50 to 60 minutes.

--Terry Ann in Alabama

-------------------------

Portuguese Sweet Bread

From: DarlaJoV

Portuguese Sweet Bread

Bread Machine recipe.

Small Medium Large

milk 1/2 cup 2/3 cup 1 cup

eggs 1 1 1/3 2

margarine/butter 1 TB 1 1/3 TB 2 TB

sugar 2 1/4 TB 3 TB 1/3 cup

salt 1/3 tsp. 1/2 tsp. 3/4 tsp.

bread flour 1 1/2 cups 2 cups 3 cups

yeast 1 tsp 1 1/2 tsp 2 1/2 tsp

Variation: Should you prefer this even sweeter, increase sugar to:

sugar 3 TB 1/3 cup 1/2 cup

Darla Jo

-------------------------

Portuguese White Bread

From: DarlaJoV

Portuguese White Bread

Bread Machine recipe.

Small Medium Large

water 2/3 cup 1 cup 1 1/3 cups

margarine/butter 2 TB 3 TB 1/4 cup

sugar 2 tsp 1 TB 1 1/3 TB

salt 1 tsp 1 1/2 tsp 2 tsp

bread flour 1 7/8 cups 2 3/4 cups 3 2/3 cups

yeast 1 tsp 1 1/2 tsp 2 1/2 tsp

Darla Jo

-------------------------

Potato Bread

From: GFA Terry

Found these -- haven't made them myself, though --

BACON-POTATO BREAD

2 1/2 - 3 c. unbleached all purpose

flour

1/2 tsp. salt

1 pkg. active dry yeast

3/4 c. undiluted evaporated milk

1 tbsp. dried onion flakes

1 egg

1 tbsp. sugar

1 tsp. caraway seeds

1/4 c. water

2 tbsp. butter

1 c. unseasoned rice or mashed potato

mix

1/4 c. finely crumbled crisp bacon (4

slices)

In medium bowl, mix 1 cup flour, the sugar, salt, caraway seeds

and yeast. Combine water, milk, butter and onion flakes in small

saucepan. Put over low heat until liquids are warmed (butter not

need to be melted). Add to dry ingredients. Beat at medium speed

of electric mixer for 2 minutes. Add potato, egg and bacon. Beat

at high speed for 2 minutes. Add enough additional flour to make a

soft dough. Turn out on lightly floured surface. Knead for 10

minutes or until dough is smooth and elastic. Put in greased bowl,

turning to grease top. Cover lightly with plastic wrap. Let rise

in warm place for 30 minutes or until doubled. Punch down. Roll

into a 12"x9" rectangle. Cut into 3 (12") strips. Put on greased

baking sheet. Braid, pinching ends to seal. Let rise for 15

minutes or until light. Bake at 350 degrees for 35 to 40 minutes or

until well browned. Remove to wire rack. Cool before slicing.

*********

POTATO ROUND BREAD

1/2 c. milk

1/2 c. mashed potatoes

3 tbsp. sugar

2 tbsp. butter

3 c. flour

1 egg, beaten

1 pkg. active dry yeast

4 tbsp. warm water

Salt to taste

1 tbsp. flour (about)

Scald the milk, then add the potatoes, sugar, and butter. When

cooled, add half the flour and the egg. Dissolve the yeast in the

water and combine with the potato mixture and salt. Cover with a

cloth and set in a warm place for about 1 1/2 hours. Add the rest

of the flour or enough to form a stiff dough. Knead for about 10

minutes and set in a greased bowl. Cover; allow to rise until

doubled. Punch down. shape into a round loaf. Cover and let rise

until doubled again. Slice an X on top of the bread and sift a few

grains of flour over the loaf. Bake at 350 degrees for about 45

minutes.

***********

OLD - FASHIONED POTATO BREAD

1 med. potato, peeled and diced

2 pkgs. dry yeast

2 tbsp. butter or margarine

2 tbsp. sugar

2 tbsp. salt

1 c. milk

5 1/2 to 6 c. all-purpose flour

Cook potato in a small amount of boiling water 10 to 15 minutes or

until tender; drain and reserve liquid. Mash potato, and measure

3/4 cup; set aside. Add enough water to reserved liquid to make 1

cup; cool to 105 to 115 degrees. Dissolve yeast in potato liquid in

a large mixing bowl. Add butter and stir well. Stir in sugar,

salt, milk, mashed potatoes, and 1 cup flour. Gradually stir in

enough of the remaining flour to make a stiff dough. Turn dough out

onto a floured surface and knead until smooth and elastic (about 8

to 10 minutes). Place in a well greased bowl, turning to grease

top. Cover and let rise in a warm place (85 degrees) free from

drafts, 1 hour or until doubled in bulk. Punch dough down, and

divide in half. Shape each half into a loaf. Place in two

well-greased 8 x 4 x 3 inch loaf pans. Cover and let rise in a warm

place (85 degrees), free from drafts. Bake at 375 degrees for 25

minutes or until loaves sound hollow when tapped. Yield 2 loaves.

-------------------------

Potica Bread (Potitsa)

From: GFA Terry

This is also known as Easter Bread. The word is pronounced as po-tee-sa and

is often made without the raisins, too.

Potica

(Version #1)

2 c. milk

2 squares butter (1/2 lb.)

1 c. sugar

4 whole eggs, slightly whipped

2 pkgs. yeast mixed with 1 1/2 tbsp.

sugar

1/4 c. hot water

1 tsp. salt

6 c. flourFILLING:

3 lbs. walnuts

1 c. white raisins

1 1/2 c. sugar

3/4 c. honey

1 tsp. cinnamon

1 c. can milk

5 egg yolks

Beat all of the above well. Keep adding flour (about 3 or more

cups) until dough is smooth and not sticky. Raise in greased bowl

until double in bulk. Takes about 2 hours to raise. Can punch down

and let raise again, about 20 minutes. While dough is rising, get

filling ready. (Takes 1/2 hour to do nuts.)

*******

Potica

(Version #2)

--BREAD:--2 pkgs. yeast

1/2 c. warm water

2 c. scalded milk

3/4 c. sugar

1/2 c. soft butter

4 egg yolks

8-9 c. flour--FILLING:--1 lb. shelled walnuts

1 c. light cream

1 1/2 c. sugar

1 tsp. vanilla

1/4 c. fresh bread crumbs

4 egg whites

1/4 c. soft butter

In small bowl, sprinkle yeast onto warm water. Stir to dissolve.

In large bowl combine milk with 3/4 cup sugar and butter. cool to

lukewarm. Stir in yolks, yeast and 2 cups flour. Mix well. Stir

in enough flour to make a stiff dough. Knead on floured board until

smooth. Put in greased bowl; cover and let rise. Grease four loaf

pans. Make filling: Chop nuts fine. Heat cream. Remove from

heat. Stir in walnuts, sugar and vanilla. Melt butter; stir in

crumbs, brown and add to walnut mix. Beat egg whites until stiff

and fold into walnut mix. Divide raised dough in four - do not

knead. Roll flat. Put filling on and roll up. Tuck ends under and

place in loaf pans. Let rise. Bake at 350 degrees for 40-45

minutes. Makes 4 loaves.

-------------------------

PUMPKIN BREAD

From: HOST GFS DdH2

Pumpkin Bread

from Annie

2 c. flour

1 1/2 c. sugar

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 tsp. nutmeg

1 1/2 to 2 tsp. cinnamon

1/2 tsp. ground cloves

1 c. (2 sticks) margarine, melted

3 eggs, slightly beaten

2 c. (16 oz.) fresh or canned pumpkin

1 1/2 to 2 c. raisins

Preheat oven to 350 degrees. Grease loaf pans with Crisco

shortening.

Using a large bowl, mix flour, sugar, baking powder, soda, salt, nutmeg,

cinnamon and cloves together.

Add melted margarine, eggs, pumpkin and mix well.

Stir in raisins.

Spoon batter mixture in greased loaf pans. Bake at 350 degrees for 1

hour. When toothpick inserted comes out clean, dessert is done.

Cool loaves, about 20 minutes. Remove from pans and wrap in Saran

Wrap. This dessert freezes well.

Yield: 2 (8 1/2 x 4 1/2 x 2 1/2 inch) loaves or 5 baby loaves.

===============================

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-------------------------

RHUBARB BREAD

From: HOST GFS DdH2

RHUBARB BREAD

Submitted by: USSGERI

1 1/2 c. dark brown sugar, packed

1 c. sour milk (just add 1 t. vinegar to regular milk and let it sit a couple

minutes and it will curdle)

1 t. salt

1 t. vanilla

1 egg

2/3 c. oil

1 t. baking soda

2 1/2 c. all purpose flour

1 1/2 c. chopped rhubarb

1/2 c. chopped nuts

Mix all ingredients, except rhubarb and nuts, in the order given just til

combined (don't over mix).

Fold in rhubarb and nuts.

Pour into 2 greased and floured (4 1/2x 8 1/2 inch) loaf pans.

Bake 325° for 1 hour or til tests done with toothpick inserted in center.

Cool in pan, on a rack, for 10 minutes. Run knife around the edge of the cake

and invert out onto rack to cool completely.

Wrap in plastic then in foil to store in refrigerator.

June, 2001, Menu Minder

===============================

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-------------------------

Sausage Bread

From: GFA Terry

SAUSAGE BREAD (Version 1 of 2)

Ingredients :

3 pkgs. crescent rolls

1 lb. regular ground sausage,

1 lb. hot ground sausage

3 eggs (save part of one for brushing

tops)

1/4 lb. grated cheddar cheese

1/4 lb. Swiss cheese

1 tsp. each oregano, Parmesan cheese

& garlic powder

Preparation :

Cook sausage; drain well. Mash fine. Add eggs, cheeses and

spices. Put 2 strips from one package of rolls side by side to make

rectangle. Seal all seams well. Put 1/3 mixture on roll. Roll

lengthwise and seal ends. Put seam side down on baking sheet.

Brush with egg. Repeat with other packages. Bake 20 minutes at 350

degrees or until light brown.

****

SAUSAGE BREAD (Version 2)

Ingredients :

1 loaf frozen bread dough

1 1/2 lbs. sausage

6 oz. shredded Mozzarella cheese

1 egg

2 tbsp. Parmesan cheese

1/2 med. onion, chopped

Preparation :

Thaw bread dough three hours at room temperature. Cook sausage;

drain off all grease. Saute onions, mix with sausage; let cool.

Roll out thawed dough to approximately 12x24 inch on floured

surface. Mix egg with Parmesan cheese and spread on rolled out

dough. Put sausage in center third of dough. Put cheese on top.

Fold dough over. Seal on top and ends. Carefully transfer to

greased cookie sheet and bake at 350 degrees for 30-35 minutes.

Serve warm.

-------------------------

Sausage Bread

From: DarlaJoV

Sausage Bread

1 pound of sausage

1 can of Pillsbury "French Loaf" Bread

1 bag of cheese

OPTIONAL:

Diced Onions

Diced Bell Peppers

Brown the sausage in a skillet. (add optionals in with sausage)

Roll out the French Loaf on a rectangle cookie sheet.

Place a small layer of cheese on the top of the dough, towards the center.

Scoop out half of your sausage on top. Another layer of cheese.

The Rest of sausage. And, finish off the cheese on top.

Take the two long sides of the dough and overlap them. Pull the ends over

also to close off the inside. Flip the Loaf over, where the seam is on the

bottom. Place in oven at 350. Do not go by instructions on the can. It only

takes about 10 minutes max to have a golden brown loaf.

Remove from Oven and let cool for 10 minutes. Slice just like bread!

Darla Jo

-------------------------

Scottish Shortbread recipes

From: HOST GFS Jill

SCOTTISH SHORTBREAD VARIATIONS

More like a cookie, shortbread is a favourite at tea time, for dessert, and

on Hogmanay (New Year's Eve) in Scotland. It can be made in various shapes

as described below.

Jill's Best Shortbread cookies

2 cups unbleached white flour

1/2 lb. softened butter (not margarine)

1/3 cup sugar

Combine butter and sugar well. Gradually stir in flour. Form with clean

hands into two cylindrical rolls. Wrap in waxed paper and chill for at least

2 hours. Take out, slice into inch

wide cookies. Prick in the middle with fork tines and dust with sugar. Bake

on ungreased cookie sheet at 325º F until just beginning to brown around the

edges (about 10 minutes). Cool and store covered in a tin or plastic bag.

Edinburgh Petticoat Tails

(note British measurements)

12 oz. flour

2 oz. rice flour (available at health food stores)

4 oz. castor sugar

4 oz. butter

Rub (or grate) stick of butter into sugar. Mix in flours well. Press

evenly into a round (ungreased pizza pan works well). Crimp all the way

around the edge (like a pie) and score triangular pieces. (As if you were

cutting a pizza but not all the way through to the pan.) Prick with fork

tines throughout dough as desired. Sprinkle with sugar. Bake in 300º F oven

for about 30 minutes or until golden around the edges. Cut and remove

carefully

while still warm. Store covered. Best taste after 2 or 3 days or serve warm

with tea or ginger beer!

-------------------------

SKILLET CORN BREAD

From: HOST GFS DdH2

SKILLET CORN BREAD

Get ready to pull your first pan of skillet corn bread from the oven.

Skillet Corn Bread

You'll feel as brave and intrepid as a pioneer when you pull your first pan

of skillet corn bread from the oven, and that spirit of resourcefulness is

only part of what you'll gain ...

You'll also learn to trust yourself when a recipe calls on you to use your

judgment in deciding whether a step is completed. As you mix the batter,

you'll be asked to leave some of the lumps in. To a less experienced cook,

that sounds like it could be a problem. But a few lumps are a good sign. They

let you know the batter is not overmixed (the usual culprit when corn bread

turns our tough). As the batter bakes, the lumps will be absorbed.

A note: When we say a large skillet, we mean 10 inches in diameter measured

across the top. You can use any skillet you like as long as the manufacturer

says it is safe to put into the oven.

Follow these quick steps to make our Skillet Corn Bread.

1. Once the oven has been preheated to 425 degrees F., put your pan in and

set your timer. The butter-oil mixture will begin to burn if it's in much

longer than the five minutes called for. (If it does burn, just wipe the pan

out and ad more butter and oil.)

2. When you mix the corn bread batter, get the ingredients moistened, but

ignore lumps that are pea-sized or smaller; they'll meld into the batter as

it bakes.

3. To test whether the corn bread is done, insert a wooden toothpick about a

half-inch form the center. If no batter clings (a few tiny crumbs are OK),

it's done.

======

Corn Bread Variations

Corn Meal and Corn Bread Variations

In the grocery store you'll likely find a choice of two or possibly three

colors of corn meal -- yellow, white, and blue. All three taste about the

same and bake the same. The only difference is the color of the finished

product, so choose the color you prefer.

Once you've gotten a couple of skilletsful under your belt, consider stirring

in some different flavors. In general, don't add more than about a cup of any

ingredient to your corn bread recipe. You should also avoid anything too

drippy; it could make the corn bread cook unevenly.

To get you started, try these variations. Any of the following items can be

folded gently into the batter:

A 12-ounce can of whole kennel corn with sweet peppers, well drained.

1 cup shredded cheddar or Monterey Jack cheese and one 4-ounce can of diced

green chili peppers, well drained.

About 1/2 cup shredded cheddar cheese, 1/4 cup finely shredded carrots, and

1/4 cup finely shredded zucchini

1/4 cup chopped cooked crisp bacon

======

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-------------------------

SKILLET CORN BREAD

From: HOST GFS DdH2

SKILLET CORN BREAD

Skillet Corn Bread

Long before corn stick pans and muffin tins, a skillet was the pan of choice

for making corn bread. This tasty recipe harkens back to days of old.

Source: Midwest Living

1 cup stone-ground yellow cornmeal or regular cornmeal

1 cup unbleached all-purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

1/4 teaspoon baking soda

1 slightly beaten egg

1/4 cup cooking oil

2 to 4 tablespoons sugar

1-1/4 cups buttermilk or sour milk*

3 to 4 tablespoons butter

1. In large bowl, combine cornmeal, flour, baking powder, salt and baking

soda. Make well in the center; set aside.

2. In a small bowl, whisk together egg, cooking oil and sugar. Whisk in

buttermilk.

3. Place a 9- or 10-inch oven-going skillet over medium-high heat. Add

butter. Heat until butter melts and starts to sizzle. Lift and tilt pan to

coat side.

4. Add egg mixture to flour mixture all at once. Mix until just moistened.

Turn into hot skillet. Bake in a 375 degree F. oven about 25 minutes or until

toothpick inserted near center comes out clean.

Cool slightly on wire rack. Serve warm. Cut into wedges to serve.

Makes 8 servings.

*To make the sour milk: Place 4 teaspoons lemon juice or vinegar in a glass

measuring cup. Add enough milk to make 1-1/4 cups total liquid; stir. Let the

mixture stand 5 minutes before using.

Nutritional facts per serving

calories: 251 ,

total fat: 12g ,

cholesterol: 40mg ,

sodium: 334mg ,

carbohydrate: 30g

=====

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-------------------------

Sour Cream Ginger Bread

From: HOST GFS Jill

Sour Cream Ginger Bread (anon.)

1 1/2 tsp. soda 1 cup sour cream

1 cup molasses 2 tsp. ginger

2 1/4 cup flour 1/2 tsp. salt

1/4 cup shortening

Add soda to the sour cream. Add molasses. Add the flour, salt, ginger and

shortening melted. Bake in a large loaf pan for app. 1 hour at 375º F.

(Remember when using new non-stick, darkened baking pans, you may need to

reduce oven temp. by 25 degrees.)

-------------------------

Southwest Cornbread

From: HOST GFS DdH2

Southwest Cornbread

1/4 cup butter, softened

2 eggs

2 cups buttermilk

1 Tbsp. sugar

1/2 cup flour

2 cups cornmeal

1 tsp. baking soda

1 tsp. salt

Spread one tablespoon of butter along the bottom and sides of a 9 x 9 x

2-inch baking dish. Beat eggs until frothy, add buttermilk and sugar and mix

well. Add flour and cornmeal 1/2 cup at a time. Stir in remaining butter,

baking soda and salt and mix well. Pour batter into buttered dish and bake at

425 for about 20 minutes.

The Skinny: You really need the buttermilk to make this recipe work. Use

your favorite egg substitute.

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-------------------------

Valentine Bread

From: GFA Terry

10 oz. frozen sweetened strawberries

2 eggs

3/4 c. vegetable oil

1 1/2 c. flour

1 c. sugar

1 tsp. cinnamon

1/2 tsp. baking soda

3/4 c. chopped nuts (optional)

Set oven to 325 degrees. Thaw strawberries but don't drain.

Puree berries with eggs and oil. Sift dry ingredients into bowl.

Stir in strawberry mixture and nuts. Blend well. Pour into

greased 9x5 inch loaf pan. Bake for 70 minutes. Let cool in pan.

-------------------------

WALNUT SPREAD ON PUMPERNICKEL BREAD

From: HOST GFS DdH2

WALNUT SPREAD ON PUMPERNICKEL BREAD

Walnut Spread on Pumpernickel Bread

INGREDIENTS:

1pkg. cream cheese

1/4c milk

1/4c walnuts

sliced dark pumpernickel bread (you can buy the little loaves of pumpernickel

and rye bread for this spread also)

PROCESS:

Mix cream cheese and milk in food-processor till combined. Add walnuts and

process to desired coarseness. (I prefer a chunky, crunchy spread) Spread

mixture on dark pumpernickel and slice into finger sandwiches.

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-------------------------

Wanted - Apple Bread Recipe

From: GFA Terry

I was just making this the other day. It's extra good after it's aged a day

or two.

APPLE NUT BREAD

Ingredients :

2 c. sugar

1 c. shortening

4 eggs

4 c. flour

2 tsp. baking powder

2 tsp. baking soda

1 tsp. salt

4 c. peeled & diced apples

1 c. chopped walnuts

2 tsp. vanilla

TOPPING--4 tbsp. butter

4 tbsp. brown sugar

4 tbsp. flour

1 1/2 tsp. cinnamon

Preparation :

Cream shortening and sugar. Add eggs. Sift flour, baking

powder, soda and salt. Add gradually to egg mixture. Mix well.

Add vanilla. Stir in the apples and nuts. Put in greased loaf pans

(3 small) or (2 large); fill half full. Combine topping

ingredients and spread over the batter. Bake in preheated 325 to 350 degree

oven for 1 hour.

*************

Here's another one I like:

Apple Cake

Ingredients :

3 c. chopped raw apples

1/2 c. water

1 c. brown sugar

2 c. flour

1 tsp. baking powder

1 tsp. soda

1 tsp. salt

1/2 tsp. allspice

1 c. rolled oats

1/2 c. raisins

1/2 c. chopped nuts

2 eggs, beaten

1/4 c. oil

Preparation :

Combine apples, water, and 1/2 cup brown sugar. Cook until

apples are almost tender, about 5 minutes; cool. Sift flour, baking

powder, soda, salt and allspice. Stir in remaining brown sugar,

oats, raisins, and nuts. Add apple mixture, eggs, and oil. Stir

just until dry ingredients are moistened. Pour into greased tube

pan. Bake at 350 degrees for 40 minutes. Cool in pan for 10

minutes; remove.

-------------------------

Zucchini Bread

From: GFA Terry

Right here (and I have one for a cake and cookie version, if you want them).

Zucchini Bread

3 eggs

1 c. vegetable oil

2 c. sugar

2 c. grated zucchini

2 tsp. vanilla

Chopped nuts (optional)

3 c. flour

1 tsp. baking soda

1 tsp. salt

3 tsp. cinnamon

1/2 tsp. baking powder

Preheat oven at 325 degrees. Beat eggs until light. Add oil, sugar,

zucchini and nuts, if desired. Combine flour, baking soda, salt, cinnamon,

and baking powder. Add egg mixture and mix until well blended. Pour batter

in loaf pans. Bake at 325 degrees for 1 hour. Makes 3 loaves.

-------------------------

Zucchini Bread

>From: ERamos1044

>

>Hi, I need a Recipe for Zuchini Bread. If anyone has one I could really use

>it.

>Thanks a lot. Evelyn

-------------------------

ZUCCHINI BREAD AND BUTTER PICKLES

From: HOST GFS DdH2

Zucchini Bread and Butter Pickles

from E-Cookbooks

18 small zucchini

4 medium onions

4 cups vinegar

4 cups sugar

4 teaspoons pickling salt

1 1/2 tablespoons celery seeds

4 teaspoons turmeric

Thinly slice the zucchini and onions.

Mix together the vinegar,

sugar, salt, celery seed, and turmeric in a large pot; bring to a

boil.

Cook for 5 minutes, then add zucchini and onions and return

to a boil. Remove from heat.

Pack mixture into sterilized pint jars, leaving 1/2" headspace.

Adjust caps. Process in a water bath canner for 10 minutes. When cool, check

jars for proper seal; refrigerate any that do not seal promptly. Store others

in a cool, dry place; pickles taste best after aging several week

===============================

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