1. Sift flour with baking soda and spices. Cream margarine and sugar,
add treacle and mix well. Beat in eggs a little at a time with the
flour mixture, and add buttermilk to form a soft consistency. Stir in
fruit and nuts. Turn mixture into a well greased and lined 2 lb. loaf
tin. Bake at 160C (320F, gas mark 3) for 75 minutes.

1. Combine rum and raisins in a small bowl & set aside for 15 min.
2. In a large bowl, whixk together the evaporated milk, liquid egg
substitute, brown sugar, and vanilla. Stir in the raisins and rum,
and bread cubes and set aside for 20 min. Heat oven to 350 Degress.
Heat water in a tea kettle. 3. Pour mixture into a 9 X 5-1/2″ (8 cup)
non-stick pan loaf. Place the pan in the center of a baking pan or
large ovenproof casserole and position on a rack set in the middle of
the oven, Pour boiling water into the pan to reach halfway up the
sides of the loaf pan. Bake until set in the center (45-55 minutes).
4. Remove pan from oven and loaf pan from the water bath. Cool on a
wire rack. Serve chilled

[0.46 grams of fat/serving] from “Just Desserts: secret to
fat-free-eating lies in substitution” Chicago Tribune Magazine, April
25, 1993.

The recipe calls for 4 Tablespoons Sour Dough Starter, I have always used
at least 1/2 cup and sometimes as much as one cup. Anything over 1/2 cup,
you will need to cut the milk and flour or it will rise way out of the pan.
SOUR DOUGH STARTER (Hitachi’s Recipes) 1. 2 Cups warm water or warm potato
water and 2 cups flour. 2. 2 Cups warm milk and 2 cups flour. flour. 3.1 pk
yeast 2 cups warm water or milk and 2 cups flour I use #3. Put flour in
crock, plasticware or jar in a warm (not hot) place. Add water, milk or
potato water. Let set for about 4 or 5 days until bubbly, then use in
recipes. this is not my recipe found it in a file don’t know who did it.

-SOURCE: FILE/BREAD1-
6 1/2 ea To 7 – cups all-purpose 1 ea – cup milk
-flour 1 ea – cup orange juice
2 ea – pkg (8 oz) chopped dates, 2 ea – tsp cinnamon
-pitted and finely snipped 1 ea – cup water
1 ea – cup wheat germ 1 ea – egg white, lightly beaten
1/4 ea – cup sugar -with 1 Tbsp water
2 ea – eggs, at room temperature 1/2 ea – cup butter or margarine
2 ea – pkg active dry yeast Non-stick cooking spray
2 ea – tsp salt

In a large bowl, mix 2 cups flour, 1/3 cup wheat germ, sugar, yeast
and salt. Heat milk, water, butter and 1/2 cup dates to 125 to 130
degrees. Add to dry ingredients; beat 2 minutes at medium speed of
electric mixer. Add eggs and 1/2 cup flour. Beat at high speed 2
minutes. Stir in enough additional flour to make a stiff dough. Knead
on lightly floured surface until smooth, about 8 to 10 minutes. Place
in bowl coated with non-stick cooking spray. Spray top of dough with
cooking spray. Cover; let rise in warm, draft-free place until
doubled in size, about 1 hour. In saucepan, combine remaining dates,
orange juice and cinnamon. Cook and stir over medium heat until
thickened, about 10 minutes. Remove from heat and stir in remaining
wheat germ; cool. Reserve. Punch down. Shape as desired (directions
follow). Spray shaped dough with cooking spray. Let rise in warm,
draft-free place until doubled in size, about 30 to 60 minutes. Brush
with egg white. Bake @ 375 degrees (45 to 50 minutes for loaves 12 to
15 minutes for twists 25 minutes for cornucopia or until done). If
needed, cover with foil during last 5 to 10 minutes to prevent over
browning. Remove from pans; cool on wire racks. ALTERNATE SHAPES Twin
Loaf Divide dough into 4 equal pieces. Roll each to 8 x 9″. Spread
each with 1/4 filling. Roll up tightly from long side as for jelly
roll; pinch seams and ends to seal. Place two halves, side by side,
seam sides down in 9 x 5 x 3″ loaf pan coated with cooking spray.
Repeat with remaining two loaves. If desired, sprinkle with
additional wheat germ before baking. Breakfast Twists Divide dough
into four equal parts. Roll one piece to 8 x 20″. Spread 1/4 filling
on dough to within 1/2″ of edges. Lift 8″ end and fold over 1/3 of
dough; lift other 8″ end and fold over opposite 1/3 dough to enclose
filling. Starting from folded side, cut into 8 strips. Twist each
strip at middle and place on baking sheet coated with cooking spray.
Repeat with reserved dough and filling. To serve, top with
confectioners sugar, if desired. Cornucopia Divide dough into 8 equal
pieces. Reserve 4 pieces and 1/2 filling for second cornucopia. Roll
one piece to 3 x 10″. Spread about 1/4 cup filling in 1″ strip down
center of dough. Pull up edges and pinch seams and ends to seal.
Place on baking sheet coated with cooking spray. Turn up 4″ of end to
make “J” shape. Roll remaining three pieces of dough to 3 x 20″Spread
about 1/4 cup filling in 1″ strip down center of each piece. Pull up
edges and pinch seams and ends to seal. Coil end of one rope on
baking sheet above top of “J” to make end of basket; then wrap over
and under “J”. Continue wrapping remaining ropes around “J” making
each turn slightly looser to enlarge basket. Repeat with reserved
dough and filling. To serve, garnish with dried fruits and nuts, if
desired.

1-1/2 POUND LOAF
4 ts Active dry yeast
2 2/3 c Whole wheat flour
1/3 c Gluten flour
1 1/2 tb Dry milk
1 1/2 ts Sea salt
1 1/4 c Water
3 tb Honey
1 1/2 tb Canola oil

Put ingredients in pan according to manufacturer’s directions. Program for
whole wheat mode and start the breadmaker.

In a small saucepan, heat milk until bubbles form around edge of pan.
Remove from heat. Add shortening, honey and salt, stirring until
shortening is melted. Cool to lukewarm. Sprinkle yeast over water in large
bowl and stir until yeast is dissolved. Stir in milk mixture and eggs.
Combine flours. Add 4 cups flour mixture to yeast mixture. With electric
mixer at low speed beat until blended. Beat at medium speed until smooth,
about 2 minutes. With wooden spoon gradually beat in remaining flour
mixture. Then beat, stretching dough 20 to 30 times. Cover with waxed paper
and a moist towel. Let rise in warm place, free from drafts, until double
in bulk, about 1 hour. Lightly grease a 2 1/2 to 3 quart casserole. Punch
dough down, and beat with spoon until smooth, about 30 seconds. Turn into
casserole, cover and let rise until double in bulk, 20 to 20 minutes. With
a sharp knife, cut a 4-inch cross, 1/2 inch deep, in top of dough. Bake at
375 F for 45 to 50 minutes, or until bread is nicely browned and sounds
hollow when rapped with knuckle. Remove to wire rack. Rub butter over top
of bread. Serve warm.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

Preheat oven to 350 degrees F. Combine flour, balking
powder, and salt in a small bowl until well blended.
In a large bowl, beat butter and 1 cup of the sugar
until creamy and light. Beat in eggs, one at a time
and vanilla until well blended. Beat in flour mixture
and sour cream, alternately, beginning and ending with
the dry ingredients. In a small bowl, combine
remaining 1/4 cup sugar and the cinnamon. Spoon about
one third of the batter into greased and floured 9 x
5-inch loaf pan. Sprinkle with one third of the
cinnamon mixture. Repeat with remaining batter and
cinnamon mixture until all is used up. Sprinkle the
top of the bread with pecans, pressing them in
slightly with your fingers. Bake 50 to 55 minutes, or
until a wooden pick inserted in the middle comes out
clean. Cool bread 10 minutes in the pan on a wire
rack. Remove from pan and cool completely on rack.

Yield: 1 loaf Preparation Time: 15 minutes Baking
Time: 50 to 55 minutes

Place cornmeal into bowl. Carefully pour boiling water into cornmeal,
stirring to make sure it is smooth. Let stand to cool about 30 minutes.
Stir in molasses, salt and butter. Place yeast in pan, bread flour, then
the cornmeal mixture. Select white bread and push start. DAK bread/maker -
jean hores

Combine dry ingredients. Cut in shortening until well blended. Beat
in milk and eggs thoroughly. Bake at 425 degress for 30 to 35
minutes or until toothpick inserted in center comes out clean.

1/2 cup light rum 1/2 cup seedless raisins 2 cans (12 ounces each)
evaporated skim milk 1 cup frozen no-fat liquid egg substitute 2/3 cup
light brown sugar, packed 1 1/2 teasp. vanilla extract 1 small loaf
(about 5 ounces) French bread, cut into 1-inch cutes

Dissolve yeast in warm water in a large bowl. Stir in milk, sugar, salt,
eggs, shortening and 3 1/2 cups of the flour. Beat until smooth. Mix in
enough remaining flour to make dough easy to handle. Turn onto lightly
floured surface; knead until smooth and elastic, about 10 minutes. Place in
greased bowl; turn greased side up. Cover; let rise in warm place until
double, 1 to 1 1/2 hours.

Grease 2 loaf pans, 9×593 inches. Punch dough down; divide into halves.
Roll each into rectangle 18×9 inches. Roll up, beginning at 9-inch side;
press ends to seal. Fold ends under. Place seam side down in pan. Cover;
let rise until double, 1 hour. Place oven rack in lowest position.
Heat oven to 425?F. Bake until loaves sound hollow when tapped, 25 to 30
minutes.

from the best of Martha Stewart Living Holidays

Cream together butter and sugar until fluffy. Add vanilla and coffee. Sift
together flour and salt; add to butter mixture and beat well. Chill dough
until firm.

Heat oven to 325. Roll dough to 1/4 thick and cut into whatever shapes
you like or go with the traditional shortbread of bars. Prick with fork.

Bake for 20-25 minutes, or until light golden brown. Move to wire racks to
cool.

Combine orange juice, sugar, eggs, 2 tspgrated orange peel and
margarine. In a separate bowl, mix flour. baking powder, baking soda
and salt. Add orange juice mixture to dry ingredients. Mix well. Fold
in rice and pecans. Pour batter into two greased and floured 9 x 3″
loaf pans. Bake @ 350 degrees for 1 hour or until toothpick inserted
in center comes out clean. Cool in pans 5 minutes, then turn out to
cool. Combine powdered sugar, orange juice and peel. Drizzle this
mixture over loaves when cool.

All ingredients should be at room temperature before starting. Add
ingredients to the pan in the order listed. Select “White Bread”. Press
“Start”. — Brian J. White

JOEL.EHRLICH@SALATA.COM

(JOEL EHRLICH)

REC.FOOD.RECIPES

Dissolve yeast in the water in large mixing bowl. Let stand 5 minutes. Stir
in eggs, honey, salt and cooled, melted lard. Add whole wheat flour. Stir
well. Add all purpose flour gradually, beating to make a smooth lump-free
batter. Continue adding flour until stiff dough forms. Turn out onto
lightly floured board and kneed for 10 minutes. Place dough into bowl to
rise. Cover lightly with plastic wrap. Let rise in warm place (85~) until
doubled, about 1-1/2 hours. Turn dough out onto oiled board. Shape into 2
loaves or 24 dinner rolls. Place loaves into lightly greased sheets. Let
rise until doubled. Bake at 375~ for 40-45 minutes for loaves, 15-20
minutes for dinner rolls.

Blend cream cheese and jam; spread between 2 slices bread. Soak each piece
in egg-milk mixture. Brown on griddle using high heat.

From: Brenda Laughlin brenl104@MAAS.NET

Date: Wed, 24 Jul 1996 17:09:33 -0500
Bake in glass pan for 25-30 minutes at 400 degree.

EAT-L Digest 23 July 96

Blend chocolate into egg mixture along with zucchini and vanilla. Sift
flour with salt, cinnamon, baking powder and baking soda. With a large
spoon, stir into zucchini mixture, along with nuts and chips. Mix
thoroughly. Spoon into 2 well-greased 9″ x 5″ pans. Bake at 350F for
1 hr. MY NOTE: Excellent Quickbread. Very Moist and sweet. This
recipe comes out of Country Cook’n, compiled by the St Rose
Parishioners Fredonia, Wis and St Mary’s Parishioners of Little
Kohler, Wis. This one is the recipe of Mary Niedermeyer.

Preparation

mix the pancake mix, cinnamon, raisins, dried apple pieces, almonds,
coconut, and scrambled egg mix. Out into a zip lock gallon bag. Add
Sugar if using it instead of honey.

Peel and shred carrots to approximate 4 cups (a little more or less
does not make much of a difference). Pack carrots into a zip lock bag.

If using oil and honey, pre-measure into a 1pint plastic bottle with
the vanilla.

At the campsite:

If using margarine melt it in a small container made of aluminum foil

Add the oil-honey (if using it), carrots, and water to the dry mix
and mix well. If there is liquid with the carrots add it to the dry
mix too.

Put into a lightly oiled dutch oven and bake 25-35 minutes with about
20 pieces of charcoal on the top and 10-15 on the bottom. Check after
15-20 minutes.

In large mixing bowl mix sour bread starter and 2 cups warm or potato
water. Blend in 1 cup rye flour. Cover lightly and let stand in a
warm place for about 20 to 40 hours, depending on degree of sourness
desired.

Disolve yeast in 1/4 cup warm water, then stir into the soured
mixture. Add the salt and very gradually beat in the remaining rye
flour. Add the white flour a little at a time beating well after each
addition. When a stiff dough is formed, let it rest for 10 to 15
minutes. Turn onto floured board and knead until smooth. Place dough
into slightly greased bowl turning to grease the top.Cover and let
rise until doubled in bulk. Divide into two parts. 1/2 cup of the
dough may be reserved for your next baking. Keep reserved dough in
refridgerator in covered container.

To make Eastern-Finnish style loaves, shape each of the two pieces of
dough in to a ball and place on a lightly greased baking sheet. Cover
and let rise until almost doubled, about 30 minutes.

To make Western_Finnish style flat loaves, shape the dough into two
balls and flatten the by patting to about 1″ thick, keeping the shape
round. With your fingers make a hole in the center about 2″ in
diameter. dust the top lightly with rye flour. Place the rolls on a
lightly greased baking sheet. Prick all over the top with a fork.
Cover and let rise until about double in bulk, abouth 30 minutes.

Bake in a 375 preheated oven for 45 minutes or until the loaves are
lightly browned.

Sour bread starter.

About 2 days before making sour rye bread mix 1/2 cup milk with 1/2
cup rye flour. Milk must be at room temperature. Let stand uncovered
in a warm place until the mixture begins to bubble and has a
pleasantly sour odor. You may refridgerate at this point or use the
entire amount immediately in a bread dough.

Oven 375 degrees In large mixer bowl, combine 3 cups flour, yeast, supar,
and salt; mix well. In pan, heat milk, water and butter until warm. butter
doesn’t need to melt. Add to flour mixture. Add eggs. Blend at low speed
til moistened; beat 3 mins. at med speed. By hand gradually stir in enough
remining flour to make a firm dough. Knead on floured surface til smooth
and elastic, 5 to 8 mins. Place in greased bowl, turning to grease top.
Cover and allow to rise in warm place til fight and doubled, abour 1 1/2
hrs. Punch down dough. Divide into 3 parts. On lightly floured surface,
roll or pat each third to a 14 x7 inch rectangle. Starting with the shorter
side, roll up tightly, pressing dough into roll with each turn. Pinch edges
and ends to seal. Place in greased 8 x 4 inch bread pans. Cover and allow
to rise in warm place til doubled. Bake at 375 for 25-30 mins. Remove from
pans….You know the rest! Try toast!

Add ingredients according to bread machine manufacturer’s instructions.

Makes a 1.5 pound loaf.

-SOURCE: FILE/BREAD1-
3 ea – cups all-purpose flour 3 ea – Tbsp chopped candied
1 ea – tsp salt -mixed peel
1/2 ea – cup vanilla sugar 3 ea – Tbsp sultanas
2 ea – egg yolks, beaten 1/2 ea – cup butter, melted
1 ea – oz fresh yeast 2 ea – oz flaked almonds
1 1/4 ea – cups warm milk

TOPPING
2 ea – egg whites, beaten 1 ea To 2 – Tbsp flaked almonds
pn Salt -(or 1 oz poppy seeds)

Sift flour and salt into large bowl. In a smaller bowl, put 1/4 of the
sifted flour, 2 Tbsp of sugar, 2 egg yolks, yeast and 1/3 of the warm
milk. Beat well until a smooth batter entirely free of lumps. Cover
bowl with cloth; allow to stand until light and spongy. Meanwhile,
soak peel and sultanas in remaining warm milk. Add butter, almonds
and soaked fruit to sifted flour together with yeast mixture and
enough warm milk to make a manageable dough. Knead well on a floured
board until smooth and elastic. Put dough in large greased plastic
bag covered with cloth. Allow to rise until double in size. Punch
down dough on floured board. Divide into 8 equal pieces. Put 4 pieces
back in plastic bag while you roll the other 4 into long ropes. Braid
these, starting in the middle; damp the ends with water. Pinch
together to prevent them separating. This section forms the base of
the loaf. Place this on a greased baking sheet. Brush with the egg
whites, beaten a little with a pinch of salt. Make another braid with
3 of the remaining pieces of dough. Place this firmly on top of the
base. Brush with egg white mixture. Divide the last piece of dough in
half; roll into 2 thin ropes. Twist these together. Press along top
of last braid. Brush with egg white mixture. If first 2 braids look
at all dry, give them another coat of egg white mixture and sprinkle
loaf with poppy seeds or almonds. Cover with greased wrap. Allow to
stand again until well risen. Bake @ 350 degrees for 40 to 50
minutes, until golden brown. Cool on wire rack before slicing.

In a large bowl, sift the dry ingredients together. Add the beaten egg and
skim milk; mix well.

Into 12×8-inch pan, which has been sprayed with a nonstick vegetable
coating, pour the corn bread dough.

Bake at 425F for 25 minutes, or until a toothpick inserted in the center
comes out clean. Cut into 12 squares and serve warm.

NUTRITIONAL INFORMATION per serving: Nutrients per serving: Calories 81;
fat 1g, cholesterol 0, carbohydrate 15g, sodium 142mg. Exchanges: Bread 1
81 Calories; 15g Carbohydrate; 1g Fat; 140mg Sodium; 0mg Cholesterol

Diabetic Exchanges: 1 bread

MC Fortmatted and MC Busted by Barb at PK abprice@wf.net

NOTES : Difficulty Level: 2

Bake in glass pan for 25-30 minutes at 400 degree.

Combine the raisins and water in a 3-quart saucepan and bring to a
boil. Boil, uncovered, for 5 minutes, then remove from the heat and
add the shortening. Cool to lukewarm. Sift the flour, sugar, baking
soda and salt together into a mixing bowl and add the eggs, walnuts
and raisin mixture. Stir until just moistened. Spoon the batter into
6 greased (1-lb) vegetable cans. Bake in a preheated 350 degree F.
oven for 1 hour or until a cake tester or wooden pick inserted in the
center of each loaf comes out clean. Cover with aluminum foil for
the last 15 minutes of baking to prevent overbrowning. Cool in the
cans for 10 minutes before turning out onto wire racks to cool to
room temperature.

Use slow cooker to thaw and raise bread. It gives it a beautifully
brown crusty round loaf. Generously grease frozen bread loaf. Place
in completely greased baking pan. Place pan in pot, cover and heat on
low 2 to 3 hours, or until bread is thawed and starting to rise. Turn
to high and bake 2 to 3 hours or until it is brown and tests done.

Cream together butter and sugar. Knead in flour. Place dough on cookie
sheet and pat out a 3/4 inch thick rectangle or circle. Prick surface.
Chill 1/2 hour. Bake 5 minutes at 375 degrees and 45 minutes at 300
degrees, until golden but not brown. Cut into squares or wedges.

Spray the casserole bowl with pam cooking spray. Preheat your oven to 350.
Place the bread into the casserole bowl. Toss in the crushed pineapple.
Pour the melted butter over the crushed pineapple and toss with a fork
slightly. Beat the eggs with the sugar and pour the bread mixture. Toss to
coat well. If you are using the raisins add now. Place into preheated oven
bake until the top of the bread pudding is brown slightly, about 25-30
minutes.. Do not let it burn. Serve warm or cold. This goes well with
chicken or ham. Serves 4-6.

JUDYO@MOBIUS.NET

REC.FOOD.RECIPES