An adult will need to make the gingerbread and cut the frame shapes, but
children as young as four years old can decorate and assemble the frames.

Make a template by cutting a piece of cardboard into a 5-inch X 7-inch
rectangle. Center and cut an opening 2 3/4-inches X 4 3/4-inches for the
picture. The dough is edible, so you can bake any scraps left over from
making the frames.

COMBINE first 4 ingredients in a medium saucepan (both sugars, honey and
butter); bring to a boil, stirring until sugar melts. Remove from heat;
stir in lemon juice. Pour into a large bowl, and cool to room temperature.

COMBINE flour and next 6 ingredients (baking powder, salt, ginger,
cinnamon, cloves and allspice). Stir 2 cups flour mixture and eggs into
sugar mixture. Gradually add remaining flour mixture, mixing well. (Dough
will appear dry.) Shape dough into a ball; knead on a floured surface
until smooth, adding paste food coloring, if desired.

ROLL half of dough into 1/4-inch thickness on a lightly greased cookie
sheet. (Placing a damp towel under cookie sheet will keep it from slipping
as you roll.) Using template, cut out 1 frame front (with opening) and 1
back; remove excess dough and set aside.

BAKE frame pieces at 325 degrees for 15 minutes or until firm. Loosen
gingerbread with a spatula, and let cool 1 minute on cookie sheet. Remove
to wire racks to cool completely. Repeat procedure with remaining dough.

TO ASSEMBLE FRAMES: Spoon Decorator Frosting into a decorating bag or a
heavy-duty, zip-top plastic bag; snip off end or small corner of zip-top
bag. On the back of each cutout frame, pipe frosting on three sides.
(Leave 1 side open for inserting photograph.) Push 3 peppermint sticks into
frosting. Pipe frosting on top of peppermint sticks, and attach solid
frame back. Let dry.

DECORATE frames with frosting and assorted candies, as desired. Let dry.

TO MAKE STAND: Carefully attach 2 candy canes to back of each frame with
frosting (the hook of the cane will be the bottom of the stand that
supports the frame). Let dry before standing. YIELDS: 8 frames.

DECORATOR FROSTING: Combine all ingredients in a mixing bowl; beat at high
speed with an electric mixer 10 minutes or until stiff peaks form. cover
with a damp cloth to prevent drying. YIELDS: 1 1/2 cups.

This recipe is from CHRISTMAS WITH SOUTHERN LIVING 1994 pg. 128-29.

From: jills@vnet.IBM.COM

Date: Tue, 22 Feb 94 16:39:19 EST
A friend of mine developed a wonderfully moist, fat-free banana bread
recipe and gave me a loaf. I have been after her for some time to give me
the recipe. I finally received it today, and thought you would enjoy making
it as well. This recipe makes either 1 regular size loaf, or 3 mini-loaves
or 12 muffins.

Preheat oven to 350 F. Mix applesauce and brown sugar together. Mix in
Eggbeaters egg substitute Add everything else and mix together. Spray loaf
pan(s) or muffin tin with low/non-fat cooking spray.

Pour the mixture in the pan(s) and bake:

1 regular loaf pan – 1 hour

3 mini loaf pans – 1 hour

12 muffins – 30 – 40 minutes

Bread is done when the edges pull away from the pan.

REC.FOOD.RECIPES

Combine milk, 1/2 cup of the water, and the butter in a small
saucepan and heat until butter melts. Set aside to cool.

Sprinkle the yeast over remaining water in a small bowl.Set aside to
proof and soften. Place 1 3/4 cups of the flour, the sugar and salt
in a large bowl.

Using an electric mixer, gradually add the liquids to the dry
ingredients and beat 2 minutes at medium speed, scraping the sides of
the bowl occasionally. Add cheese, egg and 3/4 cup flour, or enough
to make a thick batter.

Beat on high speed for 2 minutes, again scraping bowl occasionally.
Gradually stir in just enough of the remaining flour to make a stiff
batter so it leaves the sides of the bowl. Cover with a damp cloth
and let rise in a warm place until doubled in bulk, about 1 hour.

Adjust rack in the lower third of oven; preheat ot 375oF. Using a
wooden spoon, stir the raised batter down until it is almost its
original volume. Beat for 1 minute.

Spoon batter into 2 deep, well-greased, round, 1 quart casseroles.
Bake 40-50 minutes, or until golden. Cool 5 minutes, then remove from
casseroles and cool, rounded sides up, on wire racks.

Per slice of Bread: Calories: 105, Protein: 4 g, Carbohydrate: 15 g,
Fat: 3 g, Saturated Fat: 2 g, Cholesterol: 15 mg, Sodium: 245 mg.

SERVES 6

The black frying pan went on the trail as one of the main pieces of
cooking equipment. It worked well over the fire for regular cooking, and,
since you did not have an oven, it also had to act as a baking device. The
pan was filled with dough, then it was moved about the fire and angled in
such a way that the bread finally baked.

You and I can do this easy recipe in an oven. But don’t serve it without
remembering how hard times were on the Oregon Trail.

Mix all the dry ingredients together and then cut in the shortening. On
the trail, they would have used a fork to do this, but I prefer to use a
pastry blender. Cut in the shortening until the mixture has a fine, grainy
appearance. Stir in the milk. Knead the dough a few times and push it into
a greased black frying pan. Bake in a 400? oven for about 35 minutes, or
until the loaf is browned and light in weight.

Heat oven to 375 degrees. Press garlic with Garlic Press. Combine garlic,
melted butter and dry mustard in Batter Bowl. Coat bottom of Stoneware Loaf
Pan with 2 tablespoons of the butter mixture (reserve remaining butter
mixttre for topping). Separate dough into 10 biscuits; cut each into 4
pieces using Kitchen Cutters. Arrange biscuit pieces evenly in prepared
pan. Drizzle reserved butter mixture over biscuit pieces. Grate Parmesan
cheese with Cheese Grater; sprinlde over biscuits. Bake 30-40 minutes or
until golden brown. Turn onto Non-Stick cooling Rack; invert onto serving
plate. Serve warm. 10 servings.

“TURNING OUT THE BEST” RECIPE

BOOK, PILLSBURY

THE PAMPERED CHEF

Dissolve the yeast in warm water in a small bowl; let stand 5 minutes.
Lightly spoon flour into dry measuring cups; and level with a knife. Place
the flour and salt in a food processor, and pulse 2 times or until blended.
With the food processor on, slowly add yeast mixture through food chute,
and process until the dough forms a ball. Process 1 additional minute. Turn
the dough out onto a lightly floured surface, and knead lightly 4 to 5
times

Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover dough, and let rise in a warm place (85 degrees), free from drafts,
45 minutes or until doubled in bulk.

Punch dough down, and shape into a 6-inch round loaf. Place loaf on a
baking sheet coated with cooking spray. Cover dough and let rise 30 minutes
or until doubled in bulk.

Preheat oven to 450 degrees. Uncover dough, and make 3 diagonal cuts
1/4-inch deep across top of loaf using a sharp knife. Combine 1 T water and
egg white, and brush mixture over top of loaf. Bake at 450 degrees for 20
minutes or until loaf sounds hollow when tapped.

FOR 1-LB LOAF
1/3 c Old rolled oats
1/2 c Water
1/3 c Unsweeten applesauce
1 3/4 c Bread flour
1 ts Salt
1 tb Brown sugar
1 tb Nonfat dry milk powder
1 tb Applesauce*
1/4 c Raisins
1 ts Ground cinnamon
1 1/2 ts Yeast*

From: “Wendy Lockman” wlockman@ra1.randomc.com

Date: Tue, 7 May 1996 16:43:27 +0000
Place in bread pan. Select light crust setting. *Welbilt/Dak 1 1/2 pound
machines take 2 teaspoons. Recipe calls for 1 1/2 T butter…I use
applesauce. Not too moist. Hold back some water to begin with. Flavor
outstanding. Very moist, but not soggy. Use Instant active yeast 1 3/4 t
for large loaf.

1 1/2 lb. loaf – Bread Machine Magic 96

MC-RECIPE@MASTERCOOK.COM

MASTERCOOK RECIPES LIST SERVER

MC-RECIPE DIGEST V1 #76

* Preheat oven to 350 F.

1. Mix the eggs, oil, sugar, zucchini and vanilla in a large bowl.
Stir in the cinnamon, salt and flour mixed with baking soda and
baking powder. Stir in chopped dates or nuts, if desired.

2. Divide the batter between 2 greased and floured loaf pans. Bake in
center of the oven for 1 hour or until a toothpick inserted in the
center comes out clean.

From the LARIMER COUNTY FAIR & RODEO of Loveland, Co. Fair dates:
Early August for 8 days, Wed to Wed.

Mix all except oil and set 1/2 hour. Knead pieces of dough in hands
until round and thin like a tortilla. Fry in hot oil. Bread should
puff up and be golden brown.

3 c white flour
1 1/4 c warm water
1 ts salt
1 1/2 TB yeast
1 TB olive oil
2 green apples — chopped
1/2 c raisins
1/2 c dried apricot halves –
: chopped
1/2 ts cinnamon

1. Place water, flour, salt, yeast, and oil into bread machine and
set on “dough.” 2. While dough is mixing and rising chop apple and
apricots. 3. Take dough and set into 6 equal portions. Roll each
portion into a ball, then pull into a circle about 6-7″ round. 5.
Place equal amounts of filling in middle of each dough circle and
fold each into semi-circles. Securly pinch down the rims of each rol
and place on baking tray. 6. Allow to rise to 20 min in warm, dark
space. 7. Bake at 200′C for 20 min. Remove and place on wire wrack to
cool.

Beat shortening in a large mixing bowl with an electric mixer on medium to
high speed for 30 seconds. Add brown sugar, baking soda, ginger, cinnamon,
and cloves. Beat till well combined. Beat in molasses, eggs, and milk
till combines. Beat in as much flour as you can with mixer. Stir in any
remaining flour with a wooden spoon. Stir in raisins and nuts.

*NOTE Good seasons, (the dry stuff)

I think bread may be too spicy so you may want to only use 1/2 package of
the salad dressing mix. I also let bread machine make dough then bake in
oven using standard loaf pan sprayed with Pam Salud and thanks again for
all the challah recipies.

Heat oven to 350F. Grease a large cast-iron skillet or baking sheet. In a
large bowl, mix 4 C. flour with the baking powder, baking soda, and salt.
Add butter and rub it into the flour by scooping up handfuls of the mixture
and rubbing it between the palms of your hands until pieces of butter are
no longer visible.

Add buttermilk to a bowl and stir with a wooden spoon until mixture
forms a dough. Sprinkle about 1/4 cup of remaining flour on a board.
Turn out dough and knead lightly for about 1 minute, working in the flour
from the board and forming dough into a smooth, round loaf about 8 inches
in diameter.

Put loaf, smooth side up, in prepared pan and cut a deep cross in it,
slicing three-fourths of the way through the dough. Bake 55-60 minutes, or
until loaf sounds hollow when tapped on the bottom. Cool on a wire rack.

Dissolve yeast and 1 tablespoon sugar in warm water in a large bowl; let
stand 5 minutes. Add the remaining 3 tablespoons sugar, 2 cups bread flour,
oil, and next 3 ingredients; stir with a wire whisk until smooth. Add 3-1/2
cups bread flour, stirring to form a soft dough.

Turn the dough out onto a lightly floured surface, and knead until smooth
and elastic (about 10 minutes). Add enough of the remaining flour, 1
tablespoon at a time, to prevent the dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85 degrees), free from drafts, 45
minutes or until doubled in bulk. Punch dough down; turn out onto a lightly
floured surface. Divide dough in half, and roll each portion into a 14 x
8-inch rectangle. Roll up the rectangles, starting with a short edge,
pressing firmly to eliminate air pockets; pinch ends to seal. Place each
roll, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray.
Cover, and let dough rise 45 minutes or until doubled in bulk.

Uncover dough, and bake at 375 degrees for 35 minutes or until loaves sound
hollow when tapped. Remove bread from pans; let cool on wire racks. Yield:
2 loaves, 18 servings per loaf.

Per serving: 108 Calories; 2g Fat (21% calories from fat); 3g Protein; 18g
Carbohydrate; 0mg Cholesterol; 60mg Sodium

NOTES : Basic White Bread Variation: Omit anise and fennel seeds.

Heat oven to 350? F. Grease a 9 x 5-inch loaf pan. Combine sugar,
shortening, eggs and vanilla; beat until light and fluffy. Blend in banana.
Combine flour, baking powder and salt. Add to banana mixture; stir just
until dry ingredients are moistened. Fold in walnuts. Spoon batter into
greased pan.

Bake for 60 to 70 minutes or until toothpick inserted in center comes out
clean. Cool in pan 10 minutes. Remove from pan and cool on wire rack.

Makes 1 loaf.

Combine sugar and wet ingredients. Combine dry ingredients separately.
Add
to wet ingredients. Pour into greased loaf pan. Bake at 350, 50 to 60
minutes.

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.

DiSanto, Austin, Texas

Sift the flour, salt, baking powder, and spices together in a small bowl
and set aside. Mix together the milk, vanilla, and lemon zest and set
aside.

Place the eggs and sugar in a large bowl and use a hand mixer fitted with
the beater attachment on medium speed to beat the mixture for 3 minutes.
Mix in the oil, then on low speed mix in the flour alternately with the
milk mixture. Mix only until the batter is smooth.

Preheat the tortilla press according to the manufacturer’s directions.
Lightly spray each side with nonstick vegetable oil spray (you may have to
repeat this between each crepe). Pour about 1/4 cup of the batter in the
center of the press, hold the top down 15 seconds to spread the crepe,
then, with the top open, cook the crepe until it is almost dry but still
flexible. Cool the crepes on a wire rack completely before filling with
Cinnamon Ice Cream.

We had lots of fun working on this book with Lora and this recipe is
wonderful!! This was one of the recipes we made when Julia came to
dinner… she kept nibbling them and enjoyed it too!!

Moist, light loaves, perfect with Apple Butter. They are even better the
day after baking.

Makes 2 loaves

Place potatoes in small saucepan. Cover with cold salted water. Simmer
until very tender, about 10 minutes. Drain. Force hot potatoes through
sieve into large bowl.

Combine milk, 4 Tbs butter, sugar and salt in heavy small saucepan. Bring
to boil, stirring to dissolve sugar. Whisk into potatoes. Let cool to warm
(105 – 115 F). Sprinkle yeast over mixture, then stir in. Mix in 4 cups
flour. Knead dough on generously floured surface until smooth and elastic,
adding more flour if stick, about 10 minutes. Grease large bowl with 2 Tbs
butter.l Add dough, turning to coat entire surface. Cover bowl with towel.
Let dough rise in warm draft-free area until doubled in volume, about 1 1/2
hours.

Punch dough down. Knead until smooth, about 1 minute. Return to bowl.
Cover and let rise until doubled in volume, about 1 1/2 hours.

Butter two 6-cup loaf pans, using remaining 2 Tbs butter. Punch dough down.
Cut into 2 pieces. Shape each piece into loaf; transfer to prepared pans.
Cover pans with towel. Let dough rise until level with tops of pans, about
45 minutes.

Position rack in lower third of oven and preheat to 400 F. Place bread in
oven. Reduce temperature to 375 F. Bake until loaves are rich golden brown
and sound hollow when tapped, about 30 minutes. Cool in pans 5 minutes.
Transfer to racks and cool completely before serving.

(Makes 1 loaf.)

Sprinkle yeast over water in small bowl; stir to soften. Let stand
until dissolved, about 5 minutes.

Combine 2 cups all purpose flour, cake flour and salt in large bowl.
Stir in yeast mixture and oil. Knead on floured surface until smooth
and resilient dough forms, about 10 minutes, adding more flour if
dough is sticky. Grease large bowl. Add dough, turning to coat entire
surface. Cover bowl with plastic. Let dough rise in warm draft-free
area until doubled in volume, about 1 1/2 hours.

Line baking sheet with parchment. Punch dough down. Knead in cheese
and pepper on lightly floured surface. Divide dough into 3 equal
pieces. Roll between hands and surface into 14-inch ropes. Working on
prepared sheet, braid ropes together beginning in center and working
toward each end. Tuck ends under and pinch to seal. Cover with towel.
Let dough rise in warm draft-free area until almost doubled in
volume, about 1 hour.

Position rack in lower third of oven and line with baking tiles.*
Preheat oven to 400 deg. for 30 minutes. Brush loaf with cold water.
Slide loaf and parchment onto baking tiles. Bake 10 minutes. Mist
oven with cold water, using spray bottle. Bake 10 minutes longer.
Mist again. Continue baking until loaf is golden brown and sounds
hollow when tapped on bottom, about 25 minutes. Cool on rack. This
bread is best served the same day it is baked.

*If unavailable, bake bread on parchment paper-lined baking sheet.

Heat oven to 350F. Grease a large cast-iron skillet or baking sheet.
In a large bowl, mix 4 cups flour with the baking powder, baking
soda, salt, sugar & caraway seeds. Add raisins, making sure they are
separated. Add buttermilk to a bowl & stir with a wooden spoon until
mixture forms a dough. Sprinkle about 1/4 cup of remaining flour on a
board. Turn out dough & knead lightly for about 5 minutes, working in
the flour from the board & forming doughinto a smooth, round loaf
about 8″ in diameter. Press loaf evenly into pan & cut a cross 1/2″
deep in the top. Bake 1 hour & 15 minutes, or until loaf sounds
hollow when tapped on the bottom. Put loaf on wire rack, rub top with
butter, & sprinkle with sugar.

Pour all wet ingredients into bread machine baking pan. Measure all other
ingredients except yeast into baking pan. Sprinkle yeast over dry
ingredients, being carefull not to get yeast wet. Use rapid bake cycle on
your machine for this loaf.

Bring bread ingredients to room temperature and pour into bakery, in order.
Set “baking control” at 10 o’clock. Select “white bread” and push Start.

For best results, use the finest and freshest ingredients available. That
is especially true for this particular recipe.
Lois’ sister Anita, who loves Italian food, will tell you that this
fabulous bread is well worth the trip to your nearest Italian market or
deli to purchase a chunk of imported Parmesan.
You’ll be disappointed with anything less, once you’ve tried it.

Tested in DAK R2D2. Sylvia’s comments:

Place all ingredients in pan in order listed (Hitachi machine).
Adjust as needed for your machine.

From Automatic Home Bakery Cookbook, Hitachi

Makes 2 loaves.

IN a good-sized saucepan bring the milk and 1 cup water to a boil.
Turn off the heat and sprinkle in the corn meal, stirring
energetically with a wire whisk or fork. Add the butter and molasses
and stir until evenly mixed. Cool to lukewarm.

In a large mixing bowl dissolve the yeast in the half-cup warm water
with the sugar or honey. When bubbly, add cornmeal mixture, salt,
and 2 1/2 cups of the flour. It should be thick but still beatable.
Beat 5 minutes with an electric mixer.

Stir in the raisins. Gradually add 2/12 to 3 cups more flour,
beating with a large spoon until the battter is too stiff to continue
beating and holds together in a mass in the center of the bowl.

Cover the bowl with a damp towel and let it sit until the dough has
risen to twice its original volume. Stir down with the spoon. If you
wish, let it rise a second time. Stir down. Divide the dough between
two buttered large loaf pans. Be sure you get equal amounts in each
pan. Squish it into the corners with your fingers. Press to smooth
the tops a bit; don’t worry if they look like a lava flow.

Cover the pans with a towel and let rise until batter reaches the
tops of the pans. Preheat oven to 350F. Bake 40 – 45 minutes, until
the loaves are brown but don’t quite have a hollow sound when tapped
on the bottoms. Remove them from the pans and put directly on the
oven rack. Bake another 5 minutes to crisp the crust.

Cool on a rack.

COTTAGE
Christmas candies – assorted
Wafer cookies for shutters
-and doors
Necco candy wafers for roof
Peanut brittle for pathway
Sugar cones and gumdrops for
-trees
Pastry bag with tips

-ROYAL ICING-
3 Egg whites
1/2 ts Cream of tarter
1 lb Confectioner’s sugar

Directions: Gingerbread: Beat together the butter and sugar in a large
bowl. Add molasses and water. In a separate bowl, combine the dry
ingredients. Add the dry to the wet ingredients, 1 cup at a time. Mix on
low to avoid fluffiness. If dough is too stiff, mix it by hand with a
spoon. Divide in half and wrap in plastic wrap. Refrigerate 2-3 hours.
Preheat oven to 350 degrees. Roll out the dough 1/4″ thick on parchment
paper. Dust the pattern pieces with flour and lay on the dough. Cut out.
Leaves the pieces on the parchment paper and place on cookie sheets. Allow
at least 1/4″ between pieces. Before baking, cut the windows and doors, but
do not remove the cutouts. Bake for 1-15 minutes for larger pieces, and
8-10 minutes for smaller pieces. Gingerbread should be firm and lightly
browned to ensure a rigid cookie that will stand up without bending.

Royal Icing: Beat all the ingredients at high speed for 8-10 minutes. This
is a hard-drying icing, and must be kept tightly covered at all times.

Cottage: Separate the candies into muffin tins. Ice everything that
requires white icing first, and tint the rest of the icing as needed. Join
one side wall to an end piece by piping icing along one edge and pressing
the end of the other piece into it. Prop the pieces at right angles so they
stay together until they are dry. Allow the icing to dry thoroughly before
handling the pieces. When the first two pieces are hardened together,
attach the other end piece or wall. Allow the wall to dry before adding the
roof. Attach doors, shutters, roof tiles, and cookie and candy trims with
tiny dabs of icing.

Makes 1 loaf

Directions: Combine water, sugar and yeast. Stir to dissolve yeast and let
stand until bubbly, about 5 minutes.

Fit processor with steel blade. Measure 2 cups of the flour, salt and soda
into work bowl. Process on/off to mix.

Add yeast mixture to flour mixture. Process until blended, about 10
seconds.

Spoon sour cream evenly over flour mixture. Turn on processor and add
enough of the remaining flour through feed tube so dough forms a ball that
cleans the sides of the bowl. Process until ball turns around bowl about 25
times.

Turn dough onto lightly floured surface. Shape into a ball and place on
greased cookie sheet. Flatten with hands into a circle about 8 inches in
diameter. Brush dough with oil. Sprinkle sesame or poppy seeds over dough,
if desired. Let stand in warm place until doubled, about 1 hour.

Heat oven to 375 F. Bake until golden, 25 – 30 minutes.

Remove from cookie sheet. Cool on wire rack.

Food Processor Bread Book From the collection of Jim Vorheis

Sprinkle yeast over water in large bowl of electric mixer. Let stand
for a few minutes; then stir to dissolve yeast.

Add sugar, salt, butter, 1/2 cup of the cheese, oregano, and 3 cups
of the flour. Beat at low speed until blended. At medium spped,
beat until smooth — 2 minutes. Scrape bowl and beaters.

Gradually stir in the rest of the flour with a wooden sppon. Cover
the bowl with a sheet of waxed paper and a towel. Let rise in a warm
place, free from drafts, for 45 minutes, or until quite lighty
bubbly, and more than double in bulk.

Meanwhile, preheat oven to 375 F. Lightly grease a 1 1/2 or 2 qt.
casserole; set aside.

With a wooden spoon, stir down batter. Beat vigorously 1/2 minute, or
about 25 strokes. Turn into casserole. Sprinkle evenly with 1 Tb.
grated Parmesan cheese.

Bake 55 minutes, or until nicely browned. Turn out onto wire rack.
Let cool or serve slightly warm, cut in wedges. Makes one round loaf.