Grandma Lund

3 Cup warm water	1 Teaspoon sugar
1/2 Cup white sugar	1Teaspoon salt
1/2 Cup margarine	1 Teaspoon vinegar
10 Cups flour	1/4 Cup water
1Tablespoon yeast

Combine the water, sugar, margarine, salt and vinegar and heat until margarine melts.
Let cool.
Dissolve yeast in water sprinkled with sugar.
Beat in 6 cups flour and then knead in the remaining.
Let rise in greased bowl until double in bulk ( 1 1/2 hours).
Punch down.
Let rise 1 hour.
Shape into buns.
Let rise 2 hours.
Bake at 375 degrees for 20 - 25 minutes.

(ORIGINAL STARTER RECIPE)-PA DUTCH recipe Source:http://www.recipesource.com/baked-goods/breads/13/rec1326.html Posted by Sharon/ Canada

1.00 pk Active dry yeast	2.00 Cup Sifted flour
2.50 Cup Warm water	1.00 Tbl Sugar

Dissolve yeast in 1/2 cup of the warm water in a deep glass or
plastic

container. Stir in remaining warm water, flour and sugar. Beat until
smooth. Cover with loose fitting cover. DO NOT REFRIGERATE! The
starter requires 10 days for fermentation as follows:

DAYS 1, 2, 3 and 4:... Stir batter DAY 5:................ Add 1 cup
each milk, flour, sugar and stir DAYS 6, 7, and 8:..... Stir batter
each day DAY 10: ............. Add 1 cup each flour, sugar, milk;
stir.

The batter is ready to use.

This makes 3 cups batter to use in the recipes. If you want to you
may pour 1 cup batter each into 3 containers and give 1 or 2 away.

Save 1 cup to begin process all over again OR you can use all 3 cups
batter for the recipes at 1 time and when you want to bake these
again just start the starter again.

MMMMM

Claudia haynes/USA

3 Cup granulated sugar	2 Tsp baking soda
1 Cup vegetable oil	2 scant teaspoons salt
4 eggs, beaten	1/2 Tsp ground cloves
1 Lb canned pumpkin	1 Tsp cinnamon
3 -1/2 cups flour	1 Tsp allspice
2/3 Cup water	1 Tsp nutmeg

Mix sugar, oil and eggs together. Add pumpkin.
Then, add dry ingredients and finally water, stirring just until mixed.
Pour batter into two greased and floured 9x5" loaf pans.
Bake at 350 degrees for one hour.

Per Serving: Calories 235, Fat 2g, Saturated Fat 1g, Cholesterol 4mg, Sodium 405mg, Total Carbohydrates 47g, Fiber 1g, Sugars 0g, Protein 6g.

1 1/3 Tbl sugar	2 Cup flour
1 Tbl butter	1 Cup whole wheat flour
1 1/3 Cup applesauce	1 1/3 Tsp cinnamon
2 1/2 Tsp yeast	1 1/3 Tsp salt

Follow manufacturer's instructions for placing ingredients into bread pan; select bake cycle, and start machine. Makes 8 servings.

l egg lightly beaten	l/2 tsp cinnamon (optional)
6 Tbl milk	l cup pancake mix, any brand
5 Tbl melted butter	l/4 cup each nuts, dried apricots
5 Tbl honey	-and raisins
l/2 tsp vanilla

Lightly beat egg. Add and mix in milk, butter, honey, and vanilla.
Add pancake mix and stir until smooth. Fold in fruit and nuts, pour into 2 mini loaf pans sprayed with
nonstick spray. Bake at 350 degrees for 30 minutes or until done.

Lois

2 Cups Graham flour	1 Tsp salt
1 Cup of white flour	1 Tsp of baking soda
1/2 Cup molasses, 1/2 cup sugar,	1 Cup of chopped walnuts
1 Tbl of melted shortening	1 1/2 Cup of sour milk.

Sift together dry ingredients, add egg, sour milk, molasses, nut meats and shortening.

Bake in moderate 350 oven for nearly 1 hour.

Use loaf pans.

Recipe Link: http://groups.msn.com/GrammaClaudiasOzarkHeaven/familyfavoriterecipes.msnw Gramma Claudia Source of Recipe

1 -3/4 cups all-purpose flour	1/2 Cup chopped pecans
2 Tsp baking powder	2 eggs
1/4 Tsp baking soda	1 Cup mashed bananas
1/2 Tsp salt	1/2 Cup vegetable oil
1 Cup white sugar	1 Tsp vanilla extract

Preheat oven to 350 degrees F (175 C.). Grease and flur two 8x4" loaf pans. Set aside.

Sift together flour, baking powder, baking soda, salt and sugar. Stir in nuts, eggs, bananas, oil and vanilla extract.

Pour into prepared pans. Bake for 45 to 60 minutes. Cool on wire rack for 10 minutes before removing from pans.

Claudia

3 Cup unbleached all-purpose Flour	¼ Cup nonfat dry milk (1-1/4
-(12-3/4	-ounces)
-ounces)	¼ Cup potato flour (1-1/2 ounces)
2 Tsp instant yeast	-or 1/3 cup
1 -1/4 teaspoon salt	-potato flakes ¾ ounce)
3 Tbl sugar (1-3/4 ounces)	1 -1/8 cups lukewarm water (9
4 Tbl butter (2 ounces)	-ounces)

Combine all the ingredients and mix and knead them together - by hand, mixer, or bread machine - until you've made a soft, smooth dough.
Adjust the dough's consistency with additional flour or water as needed but remember the more flour you add while you're kneading, the heavier and drier your final loaf will be.
Cover and let the dough rise for 1 hour, until it is puffy (though not necessarily doubled in bulk).

Transfer the dough to a lightly greased work surface n shape it into an 8" log.
Transfer the log to a lightly greased 8-1/2x4-1/2" loaf pan, cover the pan (a proof cover works well here, but I use a damp dish towel) until the outer edge has risen about 1" over the rim of the pan, about 1 hr.

Preheat the oven to 350 degrees.

Uncover the pan and bake the bread for 35-40 minutes, tenting it lightly w aluminum foil for the final 10-15 minutes if it appears to be browning too quickly. Remove the bread from the oven, take it out of the pan, and place it on a wire rack to cool completely. After 15 minutes, brush it with butter, if desired. This will give it a soft crust.

Diet Exchanges: 1 Starch % Daily Value: Vitamin A 0%; Vitamin C 0%; Vitamin D 0%; Calcium 2%; Iron 2%; Folic Acid 0% 1 Slice: Calories 90 (Calories from Fat 20); Fat 2g (Saturated 1g); Cholesterol 15mg; Sodium 150mg; Potassium 70mg; Carbohydrate 17g (Dietary Fiber 2g); Protein 2g

2 Cup Original Bisquick® mix	1/4 Cup milk
3/4 Cup quick-cooking oats	2 eggs
2/3 Cup sugar	1 Cup fresh or frozen (thawed and
1 Cup mashed very ripe bananas (2	-drained)
-medium)	-blueberries

1.Heat oven to 350F. Grease bottom of loaf pan, 9x5x3 inches.
2. Stir Bisquick, oats, sugar, bananas, milk and eggs in large bowl until moistened. Beat vigorously 30 seconds. Gently stir in blueberries. Pour into pan.
3. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen loaf from sides of pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Needs Bread Machine

1 1/2 Cups Cold Water	2 Tablespoon Brown Sugar
1 Cup Whole Wheat Flour	1 Tablespoon Caraway Seed
2 Tablespoon Powdered Milk	1 Tablespoon Molasses
2 1/4 Cups White Flour	1 1/2 Teaspoon Yeast
2 Tablespoon Margarine	1 1/2 Teaspoon Salt
1 Cup Rye Flour	1 Teaspoon Gluten

Whole grain setting. Enjoy

1 3/4 Cup butter softened, not	1 Tsp baking powder
-melted	2 Can pineapple chunks, drained
2 Cup sugar	1 --10oz. jar red cherries, drained
8 eggs	1 --10oz. jar green cherries,
1 Tsp vanilla	-drained
3 3/4 Cup flour	2 Cup chopped walnuts......I use
1 Tsp salt	-pecans

Sometimes I use raisins instead of nuts.
Cream butter and sugar, add eggs one at a time, beating well after each. Add flour,salt and baking powder, mix well.
Beat in vanilla. Add remaining ingredients, (fruits).
Pour into floured and greased bread pans. Bake at 325 for 1-1/4 hours.
Test for doneness. Cool 10 minutes before removing from pans.

Yields 3 nice tasting loaves.

Sent in by Sharon

4 Cup white flour	1 Cup grated cheddar cheese
12 Tbl of baking powder	1 Tbl vinegar
Dash of Salt	1 Cup of milk
1/4 Lb of margarine

Mix milk and vinegar in a small bowl set aside.
Mix flour, baking powder, salt and margarine in large bowl.
Slowly add milk mixture and cheese until doughy.
Kneed and cut into small balls.
Place on greased cookie sheet and cook at 400 degrees for 18 to 20 minutes.
Makes one dozen at least depending on size of balls.

1/2 Cup butter	1/4 Tsp Worcestershire sauce
3/4 Cup shredded cheddar cheese	1/4 Tsp salt
2 Tbl grated parmesan cheese	Dash of ground black pepper
1/2 Tsp garlic powder	Dash of paprika

Bread:
12 slices Texas toast or 1 large French bread loaf sliced through the middle
Recipe
Preheat oven to 400 degrees. Combine all ingredients for the spread in a small bowl. Smear spread generously on one side of each slice of Texas toast or on the face of each half of French bread loaf. Bake for 10 to 12 minutes or until cheese begins to brown and bubble.
Serving Information

Serves: 12

Claudia finally agreed to letting us have this recipe which actually came from the cook at the Medicine Bow Senior Center (Wyoming). It has NEVER failed to be delicious and has NEVER misbehaved while in the oven.

1 Cup boiling water	1 Tbl molasses
1 Cup raisins	2 Cup flour
1 Tsp butter	1 Cup sugar
1/2 Tsp salt	1 egg
1 Tsp baking soda	1/2 Cup nuts (optionl)

Pour boiling water over raisins, salt and butter. Add molasses. Let stand until cool. Add remaining ingredients. Grease three one-pound coffee cans with oil and fill about half full. Bake at 350 degrees for one hour.

Yep, this is as easy as it is tasty! (T.R.L.)

List of Ingredients In some parts of the South, these corn sticks are known as corn pone; in other parts, corn dodgers. They are a great ingredient in stuffing, or a welcome substitute for bread. Many families have had a pan for baking them handed down from generation to generation. If you don't have such a pan, bake the batter in a muffin

2 1/2 Cup all-purpose flour	2 1/4 Cup low-fat buttermilk
1 1/2 Cup yellow cornmeal	1/4 Cup unsalted butter or
1/2 Cup sugar	-margarine, melted
4 Tsp baking powder	1/4 Cup vegetable shortening,
1 Tsp each baking soda and salt	-melted
2 large eggs

1. Preheat oven to 400F. Grease a 12 x 8 x 3-inch baking pan; heat in the oven. In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt.
2. In a medium bowl, with an electric mixer on high, beat the eggs until they are light yellow. Reduce the speed to medium and blend in the buttermilk, butter and shortening. Add to the flour mixture all at once and stir just until the flour is incorporated.
3. Spoon the batter into the hot pan. Bake for 12 to 15 minutes in a traditional corn pone or muffin pan, in the rectangular pan for 20 to 25 minutes, or until golden and a toothpick inserted in the center comes out clean.

Note: At altitudes of 4000 to 6000 feet, reduce baking powder by 1 teaspoon; at altitudes above 6000 feet, reduce by 1 1/2 teaspoons.
Serving Information

Serves: 12
Fat: 10.0 g
Calories: 294

Needs Bread Machine

3/4 Cup Water	1 Teaspoon Dill Seed
2 2/3 Cups White Flour	2 Tablespoon Margarine
3/4 Cup Cottage Cheese	1 1/4 Teaspoon Yeast
2 Tablespoon Dried Onion Flakes	1 1/2 Teaspoon Salt
2 Tablespoon Sugar

select white bread cycle. makes 2 lb. loaf

1 orange	1/2 Cup of chopped walnuts
Boiling water	2 Cup of flour
1 Tbl of butter	1/2 Tsp of salt
1 egg	1 1/2 Tsp of baking powder
1 Cup of sugar	1/2 Tsp of baking soda
1 Cup of cranberries, chopped

Butter a loaf pan and preheat oven to 325.
Grate the orange rind and then squeeze out the juice into a measuring cup and add boiling water to make 3/4 of a cup.
Add the orange rind to 2 tablespoons melted butter.
In a mixing bowl beat the eggs and add slowly the sugar, beating well.
Next add the rest of the ingredients including the orange rind and mix well.
Pour the batter into the loaf pan and bake of 1 hour. Cool on rack.

Serving Information: Serves: 6

David - Scotland

6 Oz plain flour	-granulated white
1 1/2 Tsp baking powder	-sugar, NOT icing sugar)
3 Oz butter	1 medium egg, beaten
2 Oz caster sugar ( a fine	Milk to mix

Sieve the flour and baking powder into a bowl.

Rub in the butter and mix in the sugar.

Add the egg and enough milk to mix into a pastry-like dough.

Knead until smooth, roll out 1/4 thick and cut into 2 1/2" rounds.

Cook for 3 - 3 1/2 minues on each side in a dry hot pan until browned.

Traditionally these were cooked on a griddle (that is a flat, heavy iron plate, about 12" diameter with a hoop-type handle) but a heavy-based frying pan will do.

List of Ingredients You mystery readers know Diane Mott Davidson, yes? Her books have yielded some of the best recipes I've ever tried. This one came from "The Cereal Murders." And, I found it in my "tried and true recipe book" just in time for St. Patrick's Day.

2 1/2 Cup flour	1 Cup raisins
1/2 Cup sugar	1 Tbl caraway seeds
1 1/2 Tsp baking powder	1 large egg
3/4 Tsp salt	1 1/4 Cup buttermilk
1/2 Tsp baking soda	1/4 Cup sour cream
1/2 Cup sweet butter

Preheat oven to 350 degrees. Butter a 9" round cake pan.
Sift together the dry ingredients.
Using a good processor with the steel blade or a pastry cutter, cut butter into the flour mixture until it resembles small peas.
Blend in the raisins and caraway seeds.
Beat egg, buttermilk and sour cream together until blended.
Stir the egg mixture into the dry mixture until just blended.
Transfer the batter to the pan and bake for about 50 to 55 minutes, until a toothpick tests clean.

Ruth of Michigan sent us this

1 Pkg yeast	2 Tbl butter
1/4 Cup lukewarm water	1 Tsp salt
1 Cup cottage cheese	1/4 Tsp soda
2 Tsp dill seed	1 egg
1 Tbl sugar	2 1/4 to 2 ½ cups flour
1 Tbl instant onion

Mix together and let rise until doubled 50 to 60 minutes.
Stir down and turn into 8" casserole dish or bread dish and let rise until light 30 to 40 minutes.
Bake 350 for 40 to 50 minutes. Brush with butter.

Claudia

4 to 4-1/4 cups flour	1 egg, slightly beaten
1/4 Cup sugar	1 Cup milk
1/4 Cup vegetable oil	3 Tsp yeast

This is a soft dough, so don't over-do it on the flour, and remember the amount of flour varies with the weather. Just keep in mind that it is a soft dough and that's the only important thing.

Put ingredients into bread machine according to your machine's instructions --- wet first, dry second OR dry first, wet second. OR, mix the old-fashioned method. Place machine on DOUGH or MANUAL cycle.

When dough is ready, punch down and knead one more time to remove the large bubbles. Shape dinner rolls and place in sprayed cake pan. Place in warm area to raise one last time, covering with damp towel. When the rolls have risen, bake at 375 degrees in a well-heated oven for 20-25 minutes.

Now, wasn't that easy? And, I guarantee they will be light and delicious.

Sharon Greene /Canada

3 Cup all-purpose flour	3 Tbl
4 Tsp baking powder	1 Tsp vanilla
1/2 Tsp salt	2 eggs
1/4 Tsp nutget or mace	2/3 Cup milk
1 Cup sugar

Spoon flour into dry measuring cup. Pour onto wax paper. Add baking powder, salt and nutmeg; stir well to blend.

Cream sugar, butter and vanilla thoroughly. Beat in eggs, one at a time, mixing well after each addition. Stir in dry ingredients alternately with milk starting and ending with dry ingredients.

Chill dough for at least 35 minutes for easier handling. Turn out dough onto lightly floured surface. Round up into a ball. Roll out dough with floured rolling pin to about 1/2 inch thickness. Cut with floured doughnut cutter.

Fry in deep hot fat (375 degrees F). Turn doughnuts as they rise to the surface. Fry until golden brown on both sides. Fry only 3 or 4 at a time. Drain on absorbent paper.

Cool and dust with granulated sugar or icing sugar. For quick dusting of doughnuts, place several doughnuts in a paper bag with granulated or icing sugar and shake gently. Doughnuts will be lightly coated with the sugar.

Watch cooking time as over-cooking will cause doughnuts to become hard after a few hours.

Don't forget to fry the donut holes also for tasty tidbits.

Yield approximately 1 1/2 dozen.

Shared with us by Ruth Michigan USA

3 Cup ALL-PURPOSE FLOUR	1 LARGE EGG
1 /2 Cup SUGAR	1 Tsp BAKING POWDER
2 Tsp INSTANT YEAST	1 Cup CINNAMON CHIPS
1 Tsp CINNAMON	CINNAMON SUGAR FOR TOP OF BREAD
1 Tsp SALT	-BEFORE
1 Cup WARM MILK	-BAKING.
1/4 Cup BUTTER OR MARGARINE, MELTED

IN A LARGE BOWL, MIX TOGETHER THE FLOUR, SUGAR, YEAST, CINNAMON, AND SALT. IN A SEPARATE BOWL, WHISK TOGETHER THE MILK, BUTTER OR MARGARINE AND EGG. COMBINE THE WET AND DRY INGREDIENTS TOGETHER, BEATING TILL SMOOTH. LET THE BATTER REST AT ROOM TEMPERATURE FOR 1 HOUR, COVERED, THEN STIR IN THE BAKING POWDER AND CINNAMON CHIPS.

POUR BATTER INTO AN 8 ½ X 4 ½ INCH LOAF PAN. SPRINKLE THE TOP WITH THE CINNAMON SUGAR.

BAKE THE BREAD IN A PREHEATED 350 OVEN FOR 40 TO 60 MINUTES, UNTIL IT TESTS DONE; A CAKE TESTER INSERTED INTO THE CENTER WILL COME CLEAN. REMOVE THE BREAD FROM OVEN, LET REST IN THE PAN FOR 5 MINUTES, THEN TRANSFER IT FROM THE PAN TO A WIRE RACK TO COOL COMPLETELY

DONT SLICE THE BREAD WHILE ITS HOT ITLL SLICE MUCH BETTER WHEN COMPLETELY COOL.

YIELD 1 LOAF

2 eggs	2 Tsp rum extract
1 Cup sugar	1 Tsp vanilla
1 Cup dairy eggnog	2 1/4 Cup flour
1/2 Cup butter, melted	2 Tsp baking powder
1/4 Tsp nutmeg

Preheat oven to 350 degrees.
Grease bottom of bread pan.
Beat eggs, add sugar, eggnog, butter, rum and vanilla.
Blend well, add flour, baking powder and nutmeg.
Stir until just moistened.
Pour into greased pan.
Bake at 350 degrees for 45-50 minutes or until toothpick comes out clean
Cool 10 minutes.
Remove from pan.
Cool bread completely before slicing.

Claudia haynes/USA

3 Cup all-purpose or bread flour	1 Tsp salt
1 Tbl wheat gluten (optional)	1/8 Tsp baking soda
1 Tbl or 1 envelope yeast	1 Cup milk
1 Tbl sugar	1/4 Cup water

Yellow cornmeal for sprinkling on loaf after being put in baking pan (optional)
Recipe

Place all ingredients into your bread machine as instructed by your manufacturer.
Grease bread pan and preheat oven to 400 degrees.
Let bread rise in baking pan for about 25-30 minutes. Sprinkle top of loaf with cornmeal if desired.
Bake at 400 degrees for 25 minutes and remove from pan immediately.
Cool completely.

This makes one large and very delicious loaf.

Marie Duquette

1/2 Cup dates, finely chopped	1/4 Tsp baking soda
1 egg	3/4 Tsp salt
1 Cup sugar	1/2 Cup orange juice
2 Tbl butter, melted	1/4 Cup water
2 Cup all purpose flour, sifted	1 Cup pecans, chopped
3 Tsp baking powder

Soak dates for 2 hours in water, drain and dry on paper toweling. In a bowl, mix egg, sugar and butter.
Sift flour with baking powder, baking soda, and salt.
Add dry ingredients alternately with orange juice and water, begining and ending with dry ingredients.
Stir in dates an pecans and beat until well blended.
Pour mixture into a greased 9x5x3" loaf pan.
Bake in a preheated 350 F.oven for about 2 hours or until bread tests done in the center.
Unmold and cool on a rack.
This keeps well and is excellent for a morning coffee party.

Claudia Haynes/USA

3/4 Cup shortening	1 1/2 Tsp cinnamon
3/4 Cup brown sugar	1/2 Tsp nutmeg
2 eggs	1/2 Tsp cloves
3/4 Cup molasses	1/2 Tsp soda
2 1/2 Cup flour	1/2 Tsp salt
2 Tsp baking powder	1 Cup boiling water
2 Tsp ginger

Cream shortening and sugar.
Add eggs one at a time.
Beat well, add molasses.
Beat again.
Sift in 1/2 of the dry ingredients beat.
Add 1/2 of the water beat in well.
Use the rest of dry ingredients and the other 1/2 cup of boiling water.
Bake in a greased and floured pan 9x9x2" for 40 to 45 minutes.

Claudia Haynes/USA

2 Cup sifted flour	Lemon Sauce:
1 Tsp salt	1/2 Cup sugar
1 Cup molasses	2 Tsp lemon juice
1/4 Cup shortening	1 Tbl butter
1 1/2 Tsp soda	2 Tbl cornstarch
2 Tsp ginger	1 Cup water
1 Cup sour milk

Ginger Bread: Mix all ingredients together.
Stir until smooth. Beat well. Bake in shallow pan in 350 degree oven for 30 minutes.
Serve hot.
Lemon Sauce: Mix sugar and cornstarch.
Add water slowly. Cook until thickened, stirring constantly.
Add the lemon juice. Add the butter.
Serve while hot over the ginger bread.

Dense Crumb Slices Easily Because it's Moist, Firm and a little Springy Packed with Walnut Pieces - the Mild Crunch and Woody Flavor of Walnuts in Every Bite

3 to 3-1/2 cups all-purpose flour	-Yeast
1/2 Cup quick-cooking oats,	1 Tsp salt
-toasted*	1 -1/4 cups water
1/4 Cup firmly packed brown sugar	2 Tbl butter or margarine
1 envelope Fleischmann's RapidRise	3/4 Cup chopped walnuts, toasted

In a large bowl, combine 1cup flour, oats, sugar, undissolved yeast and salt.
Heat water and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl
occasionally. Stir in walnuts and enough remaining flour to make a soft dough.
Knead on lightly greased surface until smooth and elastic, about 8 to 10 minutes.
Cover; let rest 10 minutes. Roll dough to 12 x 8-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place,
seam side down, in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 375oF for 35 to 40 minutes or
until done. Remove from pan; cool on wire rack.

* To toast oats: Spread oats in thin layer in shallow baking pan. Bake at 350oF for 10 to 15 minutes or until light golden brown, stirring often.

Taken from: Plan Your Herb Garden now.

1/4 Cup butter or margarine,	-dough, thawed
-softened	3/4 Cup shredded mozzarella cheese
1/4 Tsp garlic powder	1 egg
1/4 Tsp each dried basil, marjoram	1 Tbl water
-and oregano	4 Tsp sesame seeds
1 loaf (1 pound) frozen bread

In a small bowl, combine butter and seasonings. On a lightly floured
surface, roll dough into a 12-in. square. Spread with butter mixture;
sprinkle with mozzarella cheese. Fold dough into thirds. Cut widthwise
into 24 strips. Twist each strip twice; pinch ends to seal. Place 2 in.
apart on greased baking sheets. Cover and let rise in a warm place
until doubled, about 40 minutes. Beat egg and water; brush over dough.
Sprinkle with sesame seeds. Bake at 375 for 10-12 minutes or until
light golden brown. Yield: 2 dozen.

Sent in by Ruth, Michigan/US

2 ½ Cup leftover coffee	4 Cup flour
4 Tsp baking soda	1 ½ Cup broken nuts (can be
2 Cup raisins	-pecans, walnuts, or etc,)
1 Cup white sugar	1/4 Tsp salt
1 Cup brown sugar (packed)

Bring coffee to a boil; remove from heat. Add baking soda and raisins. Cover and allow to stand overnight. In the morning, preheat oven to 325. Grease and flour 2 bread pans or 3 one pound coffee cans. Add sugars, flour, nuts and salt to coffee/raisins mixture.

Mix well, bake 65 minutes or until toothpick comes out clean. Cool 15 minutes before removing from bread pans.

Serve with cream cheese or butter or can be serve plain.

Make 2 loaves

5 Cup Flour	1/4 Cup Baking powder
1 Cup Whole Wheat Flour	2 Tsp salt
1 1/2 Cup Sugar	1 Tbl cinnamon
1 Cup Instant nonfat dry milk	1/2 Tsp Cloves

Lightly spoon flour into measuring cup; level off.
In large bowl, combine all ingredients; blend well.
Store in airtight container at room temperature or in a cool, dry place.
For gift giving, measure 2 cups mix (by dipping cup into mix) and
place in airtight container or zipper- topped storage bag.
Be sure to include recipe for Holiday Muffins. About 8 cups mix.

3/4 Cup butter	2 large eggs
1 Cup milk	1/2 Cup cold water
2 Pkg yeast	1/2 Cup sugar
1/2 Cup lukewarm water	1 Tsp salt
1 Tbl sugar	6 Cup flour

Warm butter and milk slowly until butter is melted. Dissolve yeast in lukewarm
water with 1 tbsp. sugar. Beat eggs and add cold water, 1/2 c. sugar, and salt.
After beating in one large bowl, add milk & butter.
When lukewarm, add yeast and water and stir in flour. Batter will be lumpy.
Refrigerate overnight. In the morning, dump out on floured surface and roll in flour.
Cut into 24 pieces and form into balls. Place in greased cookie sheet and let rise until light.
Bake at 400 degrees about 15 minutes till golden brown.

4 Cup all-purpose flour	1 Tsp salt
1 Tsp baking soda	1 to 1 1/2 cups buttermilk

Preheat the oven to 425 degrees Fahrenheit. Sift the flour, soda and salt together into a deep mixing bowl.
Gradually add 1 cup of buttermilk, mixing with a large spoon until the dough is firm enough to be gathered into a large ball. If the dough crumbles, add some more of the buttermilk, a tablespoon at a time, until the particles adhere.

Place the dough on a lightly floured board, and pat and shape it into a flat circular loaf about 8 inches in diameter and 1 1/2 inches thick. Set the loaf on a floured baking sheet. With the tip of a small knife, cut a 1/2 inch deep cross into the dough, dividing the top of the loaf into quarters.

Bake the bread in the middle of the oven for about 45 minutes, or until the top is golden brown. Remove from the oven and wrap in a clean cloth and let cool on a wire rack for about 20 minutes.

1 Cup white raisins	1/4 Cup sugar
3 Cup flour	2 eggs
1 Tsp baking soda	1 1/2 c.buttermilk
1 Tsp baking powder	3 Tbl melted butter
1 Tsp salt

Preheat oven to 350 degrees. Lightly moisten raisins.
Sift dry ingredients together in a mixing bowl and add eggs, stirring with a wooden spoon.
Slowly stir in buttermilk and add melted butter. Stir in raisins.
Because dough is soft, it bakes in a greased 9"x4"x3"
pan. Bake for 1 hour or until toothpick inserted in center of loaf comes out clean.

Kailah/ England

2 eggs, lightly beaten	* 1/4 cup melted butter or
* 1/3 cup honey	-margarine
* Grated rind from one orange	* 2 cups flour
* 1/2 cup orange juice	* 1 tablespoon baking powder
* 1/4 cup milk	* 1/2 cup chopped nuts (optional)

Preheat oven to 400 degrees. Grease muffin cups.
Mix together first six ingredients.
Combine flour and baking powder and add to honey mixture, stirring just until flour is moistened.
Stir in nuts. Fill muffin cups 3/4 full and bake 15-20 minutes.

Recipe Link: http://groups.msn.com/GrammaClaudiasOzarkHeaven/familyfavoriterecipes.msnw?action=view_list&row =49&viewtype=2&sortstring= Gramma Claudia Source of Recipe

1/3 Cup shortening	1 Tsp baking powder
1/2 Cup sugar	1/2 Tsp baking soda
2 eggs	1/2 Tsp salt
1 -3/4 cups all-purpose flour	1 Cup mashed ripe bananas

The kids used to eat this really well and it is definitely easy enough for them to make if you need to get them busy in the kitchen...

Recipe Link: http://groups.msn.com/GrammaClaudiasOzarkHeaven/familyfavoriterecipes.msnw?action=view_list&row =34&viewtype=2&sortstring= Gramma Claudia

1 Cup milk at room temperature	-temperature
1/4 Cup butter/margarine (not	1 Cup packed brown sugar
-spread), softened	2 Tsp ground cinnamon
1 egg, slightly beaten	Frosting:
4 Cup all-purpose flour	4 ounces cream cheese at room
1 small package instant vanilla	-temperature
-pudding	1/4 Cup butter/margarine at room
1 Tbl sugar	-temperature
1 Tbl yeast	1 -1/2 teaspoons milk
Filling:	1/2 Tsp vanilla extract
1/4 Cup butter/margarine at room

Again, I use my bread machine for the mixing and rising because of the arm problem. It will work either way for you - hand or machine. Load the bread machine with the first eight ingredients according to the manufacturer's directions. The aroma from the preparation is almost as good as the rolls themselves. Set machine on the "dough" cycle. This is a soft dough just in case you find you want to add more flour after five minutes of mixing.

When cycle is completed, turn dough onto lightly floured surface, punch down and let rest for five minutes. Roll into a 17x10" rectangle. Spread with butter; sprinkle with brown sugar and cinnamon. Roll up, jelly-roll style starting from a long side. Pinch seam to seal. Cut into 21 pieces.

Place 12 pinwheel piece sin a greased 13x9x2" baking pan and 9 pinwheel pieces in a 9" square baking pan. Cover. Let rise in a warm place until doubled, about 45 minutes. Bake at 350 degrees for 20-25 minutes or until golden brown. Cool on wire racks for five minutes.

In a mixing bowl, beat frosting ingredients. Frost warm rolls. Store in the refrigerator.

Note: Let the fillings be limited only by your imagination. This recipe has never failed me yet.

Nancy Lee : Needs bread machine

1 Cup Milk	2 1/2 Tablespoon Margarine
3 Cups Flour	1/4 Cup White Sugar
2 Eggs	3/4 Teaspoon Salt
1 1/2 Teaspoon Bread Machine Yeast

Add ingredients according to your manual Select crust, regular or rapid rise setting, press start.
Never use delay selection with eggs or milk. Enjoy.

A recipe for diabetics that is really good! Recipe Introduction Chef Nancy-Lee

1 Cup pumpkin	1/2 Cup grated carrot
2 eggs, beaten	6 Tbs. flour
2/3 Cup dry non-fat dry milk powder	1 Tsp baking soda
2 Tsp pumpkin spice	4 Tbl raisins
1 Tsp cinnamon	1 Tsp vanilla
6 pkg. sugar substitute

Combine all dry ingredients in a bowl, add eggs and vanilla then pumpkin raisins,and carrots. Mix well.

Spray a 12 cupcake pan with non- stick spray. Put mixture into muffin pan.

Bake 15 minutes or until toothpick comes out clean.

Sent in by Ruth of Michigan, USA

5 ½ Cup ALL-PURPOSE FLOUR	3 Tbl BROWN SUGAR OR MAPLE SYRUP
2 Cup PREPARED PORRIDGE FROM IRISH	1/4 Cup BAKERS SPECIAL DRY MILK OR
-OR STEEL	-NONFAT DRY
-CUT OATS	-MILK
5 Tsp BREAD DOUGH ENHANCER	1/4 Cup POTATO FLOUR
2 Tsp SALT (SEA OR KOSHER	1/4 Cup BUTTER, MARGARINE OR OIL
-PREFERRED)	1 Cup LUKEWARM WATER
1 Tbl INSTANT YEAST	1 LARGE EGG

MIX ALL INGREDIENTS TOGETHER (BY HAND, MIXER, OR IN A BREAD MACHINE OR FOOD PROCESSOR) RESERVING 1 /2 CUP OF THE FLOUR. MIX JUST UNTIL THE DOUGH COMES TOGETHER. TRANSFER THE DOUGH TO A LIGHTLY FLOURED OR LIGHTLY OILED SURFACE, AND KNEAD IT TILL ITS SMOOTH, ADDITIONAL FLOUR ONLY AS NECESSARY; THE SOFTER THE DOUGH, THE MOISTER THE BREAD. PLACE THE DOUGH IN LIGHTLY GREASED BOWL, COVER IT, AND LET IT RISE FOR 1 HOUR, OR UNTIL ITS DOUBLE IN BULK.

DIVIDE THE DOUGH IN HALF, AND PLACE EACH HALF INTO AN 8 ½ X 4 ½ INCH GREASED LOAF PAN. COVER THE PANS, AND LET THE LOAVES RISE TILL THEYRE DOMED ABOUT 1 /2 TO I INCH ABOVE THE RIM OF THE PAN, ABOUT 45 MINUTES TO 1 HOUR.

BAKE THE BREAD IN A PREHEATED 350 OVEN FOR 30 TO 40 MINUTES. IF DESIRED BRUSH THE CRUST WITH BUTTER WHEN DONE TO KEEP IT SOFT. YIELD 2 LOAVES.

Sheer Magic! They are just like little balls of fluff. Recipe Introduction

11 - 12 cups all-purpose flour	1 Cup berry sugar
4 Cup cold water	1 1/2 Tsp salt
3/4 Cup salad oil	Recipe

Blend well. Add yeast mixture. Mix until completely moistened. Turn out on lightly floured board and knead well (approximately 10 minutes).

Place in greased bowl.
Prepare this dough around 4 p.m.
DO NOT set bowl in a warm place. When dough is doubled (around 10 p.m.) shape into buns and place on lightly greased cookie sheet.

Cover with a cloth and leave overnight in a very cool place.

While breakfast is cooking, place buns in 375/400 degree F oven for 15 minutes or until done.

Sharon

1/3 Cup milk	2 eggs beaten
2 Cup all purpose flour	1/2 Cup honey
1 1/2 Tsp baking powder	1/3 Cup oil
1/8 Tsp ground cloves	1 Tsp milk
1/2 Tsp ground cinnamon	1/3 Cup icing sugar
1/2 Tsp ground nutmeg	crystallized fruits (optional)
2/3 Cup packed brown sugar

Melt brown sugar in 1/3 cup of milk gently over low heat.
In a separate bowl mix flour, baking powder, nutmeg, cinnamon and cloves.
Gradually add the milk mix, the honey, the eggs and the oil.
Put dough in a floured and greased bread mold of 8" x 4" x 2".
Bake in oven at 350 for 55 minutes.
Cover with aluminium foil for the last remaining 15 minutes.
Let cool for 10 minutes and unmold.
Mix 1 tsp milk and icing sugar to obtain a uniform mix and glaze the bread. Decorate with crystallized fruits.

Sharon : Everyone loves this! Very impressive looking too. Add a nice jar of gourmet mustard for the side too.

1 Pkg active dry yeast	1 Cup chopped ham
1 Cup warm water (110 degrees)	1 Cup shredded mozzarella cheese
3 Cup all-purpose flour	1 (4 oz) jar diced pimento
1 egg	-peppers, drained
1 Tbl butter	1/2 Cup black olives, drained and
1 Tbl white sugar	-chopped
1 Tsp salt

In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large mixing bowl, combine the yeast mixture with the four, egg, butter, sugar and salt; mix well. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth, about 8 minutes.

Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Preheat oven to 400 degrees. Combine the ham, cheese, pimento and olive in a medium mixing bowl; set aside.

Deflate the dough and turn it out onto a lightly floured surface. Roll or pat the dough into a 10 x 14 inch rectangle. Make parallel cuts 3/4 inch wide and 2 inches long on the two long edges of the rectangle. Evenly spread the filling mixture over the center of the rectangle. Fold the short ends ofthe rectangle over the filling.

Starting from one of these ends; alternately stretch strips from the two sides across the filling so that the strips overlap diagonally. Transfer the loaf to a lightly greased baking sheet, cover with a damp cloth and let rise until doubled in volume, about 40 minutes.

Bake at 400 degrees for 20 to 30 minutes or until golden brown.