* Exported from MasterCook * Chocoholic Rollups Recipe By :Lee & Bill From: Ruth Provance - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Bread #5 Recipe By :More Electric Bread Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups water -- lukewarm 3 cups white bread flour 4 tablespoons sugar 1 1/2 teaspoons salt 4 tablespoons cocoa powder -- unsweetened 1/2 cup miniature chocolate chips -- semi-sweet 1/2 teaspoon vanilla 3 tablespoons beaten egg 2 1/4 teaspoons active dry yeast Add ingredients according to bread machine manufacturer's instructions. Makes a 1.5 pound loaf. >From: "Mega-bytes" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Bunny Bread Recipe By :www.breadworld.com 4/7/98 Serving Size : 22 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Holiday And Gift Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/4 cups all-purpose flour, up to 3 3/4 cups 2/3 cup sugar 1/3 cup unsweetened cocoa powder 2 packages FLEISCHMANN'S RapidRise Yeast 3/4 teaspoon salt 2/3 cup milk 1/4 cup water 1/4 cup butter or margarine 1 egg 1 tablespoon pure vanilla extract 1/3 cup milk chocolate or peanut butter morsels Decorations (optional) jelly beans, decorating decorating icing and/or carrot In large bowl, combine 1 cup flour, sugar, cocoa power, undissolved yeast and salt. Heat milk, water and butter until very warm (120 to 130F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, vanilla and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. Divide dough in half. For body, knead chocolate morsels into 1 half, form into ball. Place on bottom end of large greased baking sheet; flatten to make 5-inch round. For head, remove 1/3 of remaining half; form into ball. Place on large baking sheet above body; flatten slightly, pinching to attach. For nose, pinch off 1/2-inch ball from remaining dough; lace on center of head. Divide remaining dough into 4 equal portions; roll each to form 6-inch rope. For arms, arrange 2 ropes across body; attach by tucking one end of each under body. Shape remaining ropes into ears; arrange above head. Attach by tucking one end of each under head. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 350F for 45 to 50 minutes or until done, covering with aluminum foil after 20 minutes to prevent excess browning. Remove from sheet; cool on wire rack. Decorate as desired. Www.breadworld.com 4/98 Copyright (c) 1996 Specialty Brands, a division of Burns Philip Food, Inc. All rights reserved. >From: Kathleen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Bunny Bread #2 Recipe By :Breadworld.com Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Dough Cycle Holiday And Gift Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 Cup milk 1 Large egg 2 Tablespoons butter or margarine -- cut up 2 Teaspoons SPICE ISLANDS Pure Vanilla Extract 1/2 Teaspoon salt 2 1/4 Cups bread flour 1/3 Cup sugar 3 Tablespoons unsweetened cocoa powder 1 Tablespoon FLEISCHMANN'S Bread Machine Yeast 1/4 Cup milk chocolate chips -- or peanut butter morsels ***Decorations -- (optional)*** Jelly beans Decorating icing Carrot Measure milk, egg, butter, vanilla, salt, bread flour, sugar, cocoa and yeast into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Divide dough in half. For body, knead chocolate morsels into 1 half; form into ball. Place on bottom end of greased large baking sheet; flatten to make 5-inch round. For head, remove 1/3 of remaining half; form into ball. Place on pan above body; flatten slightly, pinching to attach. For nose, pinch off 1/2-inch ball from remaining dough; place on center of head. Divide remaining dough into 4 equal pieces; roll each to form 5-inch rope. For arms, arrange 2 ropes across body; attach by tucking one end of each under body. Shape remaining ropes into ears; arrange above head. Attach by tucking one end of each under head. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 350F for 35 to 40 minutes or until done, covering with aluminum foil after 15 minutes to prevent excess browning. Remove from pan; cool on wire rack. Decorate as desired. Nutrition information per serving (1/8 of recipe): calories 260; total fat 7 g; saturated fat 3 g; cholesterol 37 mg; sodium 199 mg; total carbohydrates 43 g; dietary fiber 2 g; protein 8 g. Measuring Ingredients: To measure liquid, pour into transparent liquid-ingredient measuring cup; read measurement at eye level. To measure flour, spoon into standard dry-ingredient measuring cup; level with straight-edged knife. Substituting raisins: Raisins can be substituted for milk chocolate morsels, if desired. posted to Kitmailbox 6/98 by JoAnn Pellegrino from http://www.breadworld.com/recipes/recipes.html >From: J Pellegrino - - - - - - - - - - - - - - - - - - - NOTES : Dough can be prepared in all-size bread machines. * Exported from MasterCook * Chocolate Cinnamon Bread Recipe By :Breadworld.com Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***1-POUND LOAF*** 1/2 cup milk 1 large egg 1 tablespoon butter or margarine 1 teaspoon SPICE ISLANDS Pure Vanilla Extract 3/4 teaspoon salt 2 cups bread flour 1/3 cup semisweet chocolate chips -- ( miniature) 1/2 teaspoon SPICE ISLANDS Ground Cinnamon 1 1/2 teaspoons FLEISCHMANN'S Bread Machine Yeast Chocolate Glaze Add all ingredients except chocolate glaze to the bread machine pan in the order suggested by manufacturer, adding semisweet chocolate pieces with flour. (If dough is too dry or stiff or too soft or slack, adjust dough consistency - see Tip below. Drizzle the cooled bread with Chocolate Glaze. Chocolate Glaze: Sift together 1/2 cup powdered sugar and 1 tablespoon unsweetened cocoa powder. Stir in 1/4 teaspoon SPICE ISLANDS Pure Vanilla Extract and enough milk (2 to 3 teaspoons) to make glaze of drizzling consistency. Recommended cycle: Basic/white bread cycle; light or medium/normal color setting. Checking Dough Consistency: Check dough after 5 minutes of mixing; it should form a soft, smooth ball around the blade. If dough is too stiff or dry, add additional liquid, 1 teaspoon at a time, until dough is of the right consistency. If dough is too soft or sticky, add additional bread flour, 1 teaspoon at a time. posted to Kitmailbox 6/98 by JoAnn Pellegrino from http://www.breadworld.com/recipes/recipes.html >From: J Pellegrino - - - - - - - - - - - - - - - - - - - NOTES : This chocolaty treat is so flavorful you can serve it for dessert. If you really like cinnamon, add a little (1/8 teaspoon) to the Chocolate Glaze. * Exported from MasterCook * Chocolate Coconut Bread Recipe By :The Bread Machine Cookbook III, Donna German Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Heavy cream 1 1/2 Eggs 3 tablespoon Fruit juice concentrate 3 tablespoon Honey 1 1/2 tablespoon Unsweetened cocoa 1/3 teaspoon Salt 1/3 cup Coconut flakes 3 tablespoon Vital gluten -- optional 3/4 cup Wheat flakes 3 cup Whole wheat flour 1 1/2 teaspoon Yeast 1/2 cup Chocolate chips 1/3 cup Chopped nuts Use Raisin/Mix Cycle and add Chocolate Chips and Chopped nuts when indicated; or 5 minutes prior to the end of the second kneading cycle >From: "Mega-bytes" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Zucchini Bread #3 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Daily Bread Mailing List Sweet Breads & Cakes Vegetable & Herb Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs 2 cup. sugar 1 cup. oil 2 cup. zucchini -- grated & drained 2 1/3 cup. flour 1/4 tsp. baking powder 1 tsp. cinnamon 2 tsp. baking soda 1/2 salt 1/3 cup. cocoa -- (1/3 to 1/2) -- (to taste) 1 cup. nuts Beat eggs and sugar. Add oil and blend well. Mix in zucchini. Mix remaining ingredients together. Add to egg mixture and mix well. Put in 2 greased loaf pans. Bake at 350 degrees for 40-60 minutes until toothpick comes out clean. >From: "David Cholka" - - - - - - - - - - - - - - - - - - - NOTES : Reggie's posting of the two zucchini bread recipes reminded me of this wonderful chocolate variety. Quick and easy! Just my style! * Exported from MasterCook * Chutney Bread (Tea Bread) Recipe By :Balsley, 1990: BEST RECIPES FROM LA TIMES Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups flour 1/2 cup granulated sugar 1/2 cup brown sugar -- packed 3 1/2 teaspoons baking powder 1 teaspoon salt 3 tablespoons oil 1 1/4 cups milk 1 egg 1 tablespoon grated orange peel 10 ounces mild chutney 1 cup chopped nuts ***CURRIED CHEESE SPREAD*** 2 pounds cream cheese -- softened 2 teaspoons sugar 2 teaspoons curry powder 1 pinch salt Combine the flour, sugars, baking powder, salt, oil, milk, egg, and orange peel in a mixing bowl. Beat 30 seconds. Add the chutney and nuts. Mix lightly, do not overmix. Turn into a greased (bottom only) 9 x 5-inch loaf or 9-inch tube pan and bake at 350F degrees for 55 to 65 minutes, or until a tester inserted in the center comes out clean. Cool slightly. Loosen the sides of the pan and remove the bread. Cool before serving. Serve with the curried cheese spread. CURRIED CHEESE SPREAD: (OPTIONAL) Beat the cream cheese with the sugar, curry powder, and salt just until blended. MAKES 1 CUP [Betsy Balsley (Food Editor), 1990: BEST RECIPES FROM THE LOS ANGELES TIMES]; [Hanneman 1998 June] >From: Kitpath - - - - - - - - - - - - - - - - - - - NOTES : Tea Bread; freezes well. Makes a welcome gift for holidays and thank yous. * Exported from MasterCook * Cinnamon Raisin Bagels #2 Recipe By :The Bagel Bible - Marilyn & Tom Bagel Serving Size : 12 Preparation Time :0:00 Categories : Bagels Bread-Bakers Mailing List Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 oz pkgs active dry yeast 3 tbsps honey 1 tbsp salt 2 3/4 cup high-gluten bread flour 1 1/2 cup golden raisins 1 tbsp ground cinnamon 2 tbsps sugar 2 cup whole wheat flour 1/4 cup yellow cornmeal Make the dough the usual yeast dough way. Let rise once. Divide dough into twelve equal sections. Take a section and roll into ball. Poke thumbs into center and work around to make hole lager that size of a quarter. Repeat with remaining sections. Spread 1/4 cup cornmeal on each of two trays or wooden cutting boards and place eight formed bagels on each about 1" apart. Cover with clean dish towel and place in a warm draft-free spot for 20 minutes to rise. Remove towel and place boards or trays of bagels in refrigerator for 1 hour. Meanwhile, preheat oven to 400. In large pot bring 3 quarts of water and 1 tsp sugar to a boil. Prepare two cookie sheets by spreading them with some additional cornmeal. After refrigerating an hour, remove bagels and place them four at a time in boiling water. (kettling) The perfect bagel when kettled should sing to bottom of pot of boiling water and rice immediately. Boil for about 4 minutes, turning bagels over every 30 seconds or so with slotted spoon. If they don't sink to the bottom don't worry However if they sink to bottom and lie there whit until they rise to top and they will before timing your 4 minutes. After kettling remove bagels with slotted spoon and place them on top of clean towel for few seconds to drain. Then place bagels on cookie sheets (8). Bake 35 minutes or until golden. After taking them out of oven remove the bagel form cookie sheets and cool on rack 10 minutes. REG 4 shared by Melody Holcomb-Hockin, Washington, USA >From: mhh@ior.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon Raisin Bread #5 Recipe By :Oster Deluxe Bread and Dough Maker, p 41. (1997) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 2 lb. 1 1/2 cups water 2 Tablespoons margarine 4 cups white bread flour 1/4 cup sugar 2 teaspoons salt 1 1/4 teaspoons ground cinnamon 2 1/4 teaspoons active dry yeast -- (or bread machine) <<>> 3/4 cup raisins 1) Remove bread pan; attach kneading blade. 2) Place all ingredients in bread pan in order listed. 3) Insert bread pan, close lid and plug in. 4) Select bread type -Sweet Bread cycle. (For Oster number 8). 5) Press start. Bread will be done baking in the number of hours indicated. 6) Add Mix-in when bread maker beeps, about 32 minutes after starting. formatted by Russell Fletcher cccwebauthor@bigfoot.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon Raisin Bread #6 Recipe By :Toastmaster Bread Machine Cookbooklet Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 pound loaf: 3/4 cup tepid water 1 tablespoon oil 1 1/2 tablespoons brown sugar 1 teaspoon salt 1 tablespoon dry milk 2 1/4 cups bread flour 1 3/4 teaspoon active dry yeast Add at the beep: 1 teaspoon cinnamon 1/3 cup raisins 1/3 cup walnuts --- -- 1 1/2 pound loaf: 1 cup tepid water 1 1/2 tablespoons oil 2 1/2 tablespoons brown sugar 1 1/2 teaspoons salt 3 cups bread flour 2 1/4 teaspoons active dry yeast Add at the beep: 2 teaspoons cinnamon 1/2 cup raisins 1/2 cup walnuts 1 1/2 pound loaf tested in a Toastmaster Bread Box. Assemble ingredients according to your bread machine manufacturers instructions. Use the "sweet cycle". >From: "Mimi B." - - - - - - - - - - - - - - - - - - - NOTES : I made this bread last weekend, we liked it! :) Had a nice swirl. * Exported from MasterCook * Cinnamon Raisin Bread #7 Recipe By :BAKERS' DOZEN AMY SCHERBER SHOW #BD1A51 Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Fruit And Spice Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons cinnamon 3 tablespoons sugar 1 1/2 cups dark raisins -- (7.5 ounces) 2 tablespoons unbleached all-purpose flour 1 batch WHITE PAN LOAVES, BIG BEAUTIFUL -- see recipe Mix one batch of the White Pan Loaf dough according to instructions given in recipe. Place the just mixed dough in a clean bowl lightly dusted with flour. Cover the bowl with a towel and allow the dough to rise at room temperature (75 degrees to 77 degrees) for 2 to 2 1/2 hours, until it doubles in volume. (An indentation made by poking your finger deep into the dough should not spring back.) While the dough is rising, place the raisins in a bowl or a plastic container and fill with warm water to come just below the top of the raisins. (If you use too much water, you will rinse away the natural sweetness of the raisins.) Place the dough on a very lightly floured surface. Gently deflate the dough and pat it into a rectangle that is about 3/4 of an inch thick, and about 6 inches by 12 inches in size. The short sides should be the top and bottom edges. Mix the cinnamon and sugar together, and sprinkle it evenly over the dough. Drain the raisins and toss them with the remaining 2 tablespoons flour. Spread the raisins evenly over the dough and gently press them into it. Starting at a short side, roll the dough into a log. Roll the dough tightly, keeping the skin of the dough slightly taut, and tucking in any raisins that fall out, but don't stretch the dough so tight that the skin tears. Seal the seam of the log gently but tightly using the heel of your hand against the surface of the table, or pinch it shut with your fingers. Place the loaf in an oiled or buttered 9 by 5 inch loaf pan, and cover with oiled plastic wrap. Let the dough rise at room temperature for 1 1/2 to 2 1/2 hours, or until the loaf has risen almost 1 inch above the sides of the pans. Meanwhile, preheat the oven to 450 degrees. Place the loaf pan on the center oven rack. Using a plant sprayer, mist the loaf 8 to 10 times, then quickly shut the oven door. Spray the bread again after 2 minutes. Bake for 15 minutes, then reduce the oven temperature to 375 degrees and bake for 20 to 30 minutes longer, until the crust is deep brown and the loaf sounds hollow when tapped on the bottom. The crust may color quickly because of the cinnamon and raisins in the dough; watch carefully and cover the top of the loaf loosely with foil if it is browning too fast. Let cool in the pan for 5 minutes, then remove the bread from the pan and place the loaf on a rack to cool. Let cool completely before slicing, or the bread will fall apart. This bread keeps well for at least 2 days. Yield: one plump 9 by 5 inch loaf >From: "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon Raisin Bread #8 Recipe By :mhh@ior.com Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water -- 110F 1/4 cup honey 1/8 cup butter 1 tbsp salt 1 tsp active dry yeast Cinnamon filling: 1/8 cup butter -- melted 1 tsp cinnamon 1/4 cup sugar 1/4 cup raisins Follow machine directions. After rising spread cinnamon mixture over stretched rectangle of dough. Roll up and pinch edges together. Let raise again. Bake 40 minutes at 350F. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon Raisin Bread #9 Recipe By :Oster Deluxe Bread and Dough Maker, p 41. (1997) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups water 2 Tablespoons margarine 4 cups white bread flour 1/4 cup sugar 2 teaspoons salt 1 1/4 teaspoons ground cinnamon 2 1/4 teaspoons active dry yeast -- (or bread machine) <<>> 3/4 cup raisins 1) Remove bread pan; attach kneading blade. 2) Place all ingredients in bread pan in order listed. 3) Insert bread pan, close lid and plug in. 4) Select bread type -Sweet Bread cycle. (For Oster number 8). 5) Press start. Bread will be done baking in the number of hours indicated. 6) Add Mix-in when bread maker beeps, about 32 minutes after starting. formatted by Russell Fletcher cccwebauthor@bigfoot.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon Raisin Bread #10 Recipe By :Adapted from Regal Breadmaker Book Serving Size : 10 Preparation Time :4:20 Categories : Bread Machine Daily Bread Mailing List Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups water 2 tablespoons butter -- margarine or oil 2 teaspoons salt 2 teaspoons cinnamon 3 1/2 cups bread flour 3 tablespoons sugar 2 tablespoons dry milk 1 cup nuts -- chopped (optional) 2 1/2 teaspoons yeast 1 cup raisins For large (1 1/2 pound) loaf. Place all ingredients except raisins in pan in order given. Use nut/fruit setting, adding raisins when machine chimes. If raisins do not mix into dough properly, try dusting them lightly with flour next time. Also add raisins/nuts slowly, rather than all at once. We actually prefer this bread made with dates instead of raisins. >From: "Bill Hatcher" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon Rolls, Lowfat Recipe By :Breadworld.com Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Dough Cycle Rolls Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup water -- (70 to 80F) 1 Jar pear baby food -- (4 ounces) 2 Large egg whites 1/2 Teaspoon salt 2 Cups bread flour 1 Cup whole wheat flour 3 Tablespoons sugar 1 Tablespoon nonfat dry milk 2 Teaspoons FLEISCHMANN'S Bread Machine Yeast ***FILLING*** 1 Tablespoon honey 1/4 Cup packed brown sugar 2 Teaspoons SPICE ISLANDS Ground Cinnamon 1/2 Cup raisins Icing 1/2 Cup sifted powdered sugar 1 Teaspoon milk -- up to 2 1/4 Teaspoon SPICE ISLANDS Pure Vanilla Extract To make dough: Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding baby food with liquids. Process on dough/manual cycle. When cycle is complete, remove dough to lightly floured surface. If necessary, knead in additional flour to make dough easy to handle. To shape and fill: Roll dough to 14 x 10-inch rectangle. Brush with honey to within 1/2 inch of edges; sprinkle evenly with brown sugar, cinnamon and raisins. Beginning at long end, roll up tightly; pinch seam to seal. With sharp knife, cut into 8 equal pieces. Place, cut sides up, in greased 9-inch round cake pan or 7 x 11-inch baking pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 375F for 25 to 30 minutes or until done. Remove from pan; cool on wire rack. To make icing: In small bowl, combine all icing ingredients; stir until smooth. Drizzle over rolls. Nutrition information per serving (1 roll): calories 301; total fat 1 g; saturated fat 0 g; cholesterol 0 mg; sodium 172 mg; total carbohydrate 67 g; dietary fiber 4 g; protein 8 g. posted to Kitmailbox 6/98 by JoAnn Pellegrino from http://www.breadworld.com/recipes/recipes.html >From: J Pellegrino - - - - - - - - - - - - - - - - - - - NOTES : Dough can be prepared in 1 1/2 and 2-pound bread machines. * Exported from MasterCook * Coating Mix For Oven Fried Chicken Recipe By :More-With-Less Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Combine in a bowl: 2 cup. dry bread crumbs 1 1/2 teaspoon. salt 1 1/2 teaspoon. paprika 1 teaspoon. celery salt 1 teaspoon. onion salt 1/4 teaspoon. pepper 1 teaspoon. poultry seasoning -- (optional) 1/4 cup. vegetable oil Makes 2 1/3 c. mix Blend ingredients with fork or pastry blender until well mixed. Keeps unrefrigerated in tightly covered container. When ready to use: Preheat oven to 350 degrees. put 1/2 c. coating mix in plastic or paper bag. Moisten chicken pieces with water or milk and shake one piece at a time in bag. Add more mix as needed. Lay chicken skin-side up in greased pan and bake 1 hour or until tender. No turning needed. Option: Use for fish fillets. Bake 30 min. >From More-with-Less Cookbook, Doris Janzen Longacre, Copyright 1976 by Herald Press, Scottdale, PA 15683 >From: Ruth Provance - - - - - - - - - - - - - - - - - - - NOTES : Ruth's notes: I use celery seed and onion powder in place of the flavored salts mentioned above. It is plenty salty without them. I mix the salt and spices in my blender before adding them to the breadcrumbs in an attempt to grind the celery seed. I use this on skinless chicken and it works just fine, and I don't usually grease the baking pan, either. My family's favorite chicken. * Exported from MasterCook * Converting Abm Recipes To Non-Machine Recipe By :"J. Mathew" From: "J. Mathew" Here is the general sequence I follow when reading a bread machine recipe: 1. Add dry ingredients to bowl, except for yeast; whisk to blend. 2. Add yeast to bowl (I use instant yeast, so I don't proof it); whisk to blend. 3. Add liquid ingredients (e.g., water, milk, honey, yogurt, sour cream, etc. 4. If using mixer, knead 8-9 minutes (approx) 5. Remove dough to lightly-greased bowl; let rise until doubled 6. Punch down; repeat rising 7. Punch down; shape into loaves (or other forms); let rise 8. Bake -- most standard yeast breads bake at 375-450 degrees Fahrenheit, minus 25 degrees if you're using a convection oven. You can look at standard recipes that are similar and judge accordingly for the temperature. Bake until bread tests done (either by taking internal temperature of loaves or until loaves sound hollow when thumped -- rolls will bake for less time). That's a very generalized sequence, but it always works for me. Differences might arise if I'm making a specialized type of bread, such as refrigerator dough, brioche, cinnamon rolls, etc., where you have rising time in the refrigerator, or special shaping methods, etc. Any good cookbook (esp. those specializing in yeast breads) will have recipes that can help you to learn the standard methodology for all of these techniques. - - - - - - - - - - - - - - - - - - - NOTES : Here is the general sequence I follow when reading a bread machine recipe * Exported from MasterCook * Converting Abm Recipes To Non-Machine #2 Recipe By :becktech@txdirect.net Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** For simple conversion to hand from machine recipes...for almost any yeast recipe. Mix all ingredients. Best if ingredients are at room temperature. Knead for 20 minutes. Add more flour (1 TBS. at a time)if dough is sticky. Cover with damp cloth. Let stand (sit) for 10 minutes. Knead again for 10 minutes. Add more flour (1 TBS. at a time)if dough is sticky. Cover with a damp cloth or put into a well greased bowl and cover with plastic wrap. Let rise until double in size. Punch down (lightly knead), then form into load. Place into a loaf pan that has been greased and floured. Let rise a second time until double in size. Bake at 350 degrees. If using a glass pan, bake at 325 degrees. If using a convection oven, bake at 300 degrees. (Do not use a glass pan in a convection over as it will not brown, or cook well.) Bake approx. 30 minutes. You can remove the bread from the pan (using kitchen gloves) after it is browned on top...thump the bottom to see if it sounds hollow...return it to the oven if it is not done (hollow sounding). NOTE: Breads with honey brown faster and darker than breads with white sugar. You may want to reduce the heat by 25 degrees in a standard oven for this recipe. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Bread, Grandmother's Famous Recipe By :Cranberry Thanksgiving Serving Size : 10 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour -- sifted 1 cup sugar 1 1/2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1/4 cup butter or margarine 1 egg -- beaten 1 teaspoon grated orange peel 3/4 cup orange juice 1 1/2 cups light raisins 1 1/2 cups chopped cranberries --fresh or frozen Sift flour, sugar, baking powder, salt, and baking soda into a large bowl. Cut in butter until mixture is crumbly. Add egg, orange peel, and orange juice all at once; stir just until mixture is evenly moist. Fold in raisins and cranberries. Spoon into a greased 9 x 5 x 3-inch loaf pan. Bake at 350 degrees for 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean. Remove from pan; cool on a wire rack. If you choose, you may substitute cranberries for the raisins to have an all cranberry bread. Makes 1 loaf. Recipe tested by the Food Department of Parents' Magazine. Formatted by (and tried by) Lynn Thomas dcqp82a@prodigy.com. Recipe from the story "Cranberry Thanksgiving" by Wende and Harry Devlin (Macmillian Publishing Co. ISBN: 0-689-71429-7) Lynn's notes: I made this for the first time November 1973. A good recipe--don't overbake or it will be dry. Serve with a flavored butter or orange marmalade. Message From LYNN_THOMAS to The TNT Recipes List. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Coconut Muffins Recipe By :Eileen & Bob Holze Serving Size : 18 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups All-purpose flour 3/4 Cup Granulated sugar 3/4 Cup Sweetened shredded coconut 1 Tablespoon Baking powder 1 Teaspoon Baking soda 1/4 Teaspoon Cinnamon 1/4 Tsp Salt 1 1/4 Cups Buttermilk 2 Eggs 1/4 Cup Vegetable oil 1 Teaspoon Vanilla 1 Cup Cranberries -- chopped In bowl, stir together flour, sugar, 1/2 cup of the coconut, baking powder, baking soda, cinnamon and salt. Whisk buttermilk, eggs, oil and vanilla; stir into flour mixture along with cranberries just until blended. Spoon into lightly greased muffin tins, filling three-quarters full; sprinkle with remaining coconut. Bake in 400F oven for about 20 minutes or until golden and firm to the touch. Makes 18 muffins. Per muffin: about 150 calories, 3 g protein, 5 g fat, 23 g carbohydrate. >From: jaclyn@itexas.net (Jack Dickson) >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Muffins - Diabetic Balancing Recipe By :Prevention, April 1998 Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Orange 1/2 cup Honey 1 Egg 3 Tbsp Canola Oil 1 1/2 cup All-Purpose Flour -- Unbleached 1/2 cup Whole Wheat Flour 1 Tbsp Baking Powder 1/8 tablespoon Salt 1 cup Dried Cranberries 3/4 cup Millet 2 Tbsp Wheat Germ -- Optional Preheat oven to 400F. Coat a 12 C muffin tin with nonstick spray or line cups with paper liners. Grate 1 Tbsp of rind and squeeze 1/3 C of juice from the orange and place in a large bowl. Add the honey, egg, and oil. Whisk until blended. In a med bowl, combine the flours, baking powder, and salt. Mix and add to the honey mixture. Mix until just blended. The batter will be thick. Stir in cranberries and millet, and wheat germ, if using. Spoon batter into prepared muffin tins, filling about 3/4 full. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly on a wire rack. Yields 12 muffins According to magazine per serving: Cal 292, Fat 5.2g, Sat Fat 0.6g, Carb 56.2g, Fib 3g, Pro 6.2g, Sod 152mg, CFF 16% >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crawfish Corn Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Cheese & Meat Breads Daily Bread Mailing List Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb. crawfish tails -- boiled and chopped 2 Cups cheddar cheese 1 Stick melted butter 1 Can cream corn -- (15 oz.) 1/2 Cup chopped onion 1/2 Cup chopped green onion 1/2 Cup chopped green pepper 1 Pkg. Jiffy Cornbread mix -- ( 8 1/2 oz box) 3 eggs 1 Tsp. baking soda 1 Tsp. Creole seasoning 2 Jalapeno peppers chopped Mix well together and pour into a 9x12 greased baking dish Bake at 350 degrees for 45 min. or until done in the middle..you can test with a toothpick. >From: becktech@txdirect.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cream Cheese Biscuits Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 oz. cream cheese -- (softened) 1 cup butter -- (softened) 1 1/2 cups self-rising flour Combine above ingredients by hand or in food processor. Divide mixture into 1/2 cup portions and refrigerate for at least 30 minutes. Roll out one portion at a time to approximately 1/8 inch thickness (flour work surface and rolling pin to prevent sticking). Cut out bite size biscuits (1 to 1-1/4 inch diameter) and place on ungreased cookie sheet 1 inch apart. Bake in 425 degree oven until light brown (10-12 minutes). Makes four dozen (allow at least 6 per person). Note: Uncooked biscuits may be frozen by placing entire cookie sheet in freezer. Remove biscuits to plastic bag when hard and store in freezer until ready to use. Thaw on cookie sheet before baking. >From: becktech@txdirect.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cream Crackers Recipe By :The Fannie Farmer Baking Book-Marion Cunningham Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Rolls Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups Cake Flour 1 Teaspoon Salt 1 1/2 Teaspoons Sugar 1 Teaspoon Baking Powder 2/3 Cup Heavy Cream Preheat the oven to 350F. Use an ungreased cookie sheet. Combine the flour, salt, sugar and baking powder in a bowl, stirring with a fork. Slowly add the cream while continuing to stir. Mix well until the dough holds together in a ball. (If the dough is still too crumbly, add another tablespoon of cream.) Turn the dough onto a lightly floured surface and roll it out to a thickness of about 1/8 in. Using a cookie cutter or a large drinking glass, cut the crackers into 3 in rounds. Place the crackers on the cookie sheet, and prick the center of each cracker twice with the tines of a fork. Bake on one side for 8 minutes, turn the crackers over with a metal spatula, and bake for 6 to 8 minutes more, or until the crackers have several golden spots and are slightly colored on the edges. Remove and place on a rack to cool. >From: "Jazzbel" - - - - - - - - - - - - - - - - - - - NOTES : I have still to get better at baking crackers. You have to be as swift as when you are baking cookies. Marion Cunningham has an excellent chapter on crackers in The Fannie Farmer Book of Baking. Even if they are not picture perfect, they are way better than the store-bought ones. * Exported from MasterCook * Crispy Flatbread Recipe By :First For Women, 7/7/97 Serving Size : 16 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Vegetable & Herb Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cup All-Purpose Flour 1/2 cup Yellow Cornmeal 1 Tsp Dried Rosemary -- Or 1 tbsp Minced Fresh Rosemary 1 Tsp Poppy Seeds 2 Tsp Coarse Salt -- Divided 3 Tbsp Olive Oil In bowl, combine first 4 ingredients and 1 tsp salt. With fork, stir in oil and 3/4 C water until dough comes together. On floured surface, knead dough 2 min or until smooth. Wrap and chill 1 hr. Heat grill to high for direct heat or heat oven to 425F. Divide dough into 16 pieces. On floured surface, roll out dough as thinly as possible. Place on grill or on ungreased baking sheet in oven. Sprinkle with remaining salt and coat with olive oil cooking spray; cook 4 min, turning once, or until golden. Work time: 20 min Total time: 1 hr, 25 min >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crunchy Carrot Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7/8 cup water -- (for Welbilt\Dak machines add 2TBL) 2 cups whole wheat flour 1 cup bread flour 1 1/2 teaspoons salt 2 tablespoon butter -- (I sub applesauce) 2 tablespoon honey 1 cup finely grated carrots 1 tablespoon poppy seeds -- (I omit) 2 tsp active dry yeast >From J&A Braun <2brauns@bellsouth.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crusty Corn Bread Recipe By :The Bread Machine Gourmet, Shea MacKenzie, 1993 Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1-pound loaf -- 1 1/2-pound loaf 2 cups Whole wheat flour -- 2 1/3 cups 1/4 cup Gluten flour -- 1/3 cup 1/4 cup Yellow cornmeal -- 1/3 cup 1 tablespoon Dry milk -- 1 tablespoon 1 tablespoon Date sugar -- * 2 tablespoons 1 tablespoon Grated orange zest -- 2 tablespoons 1 teaspoon Sea salt -- ** 1 1/2 teaspoons 1/2 teaspoon Crushed dried hot red chiles -- 1 teaspoon -- or to taste 1 cup Water -- 1 1/4 cups 2 tablespoons Canola oil -- 3 tablespoons or sunflower or safflower oil 1 tablespoon Honey -- 2 tablespoons 1 package Active dry yeast -- 4 teaspoons 1/4 cup Fresh corn kernels -- 1/3 cup -- drained well * Date sugar is ground from dehydrated dates and is not actually a sugar. It is high in fiber and rich in vitamins, minerals, and iron. Date sugar can be used in baking when a textured sweetener is required. (I used granulated sugar in place of it.) ** I replaced this with iodized table salt. Add flours, cornmeal, sugar, orange zest, salt, and chilies to bread machine pan. Add water, oil, honey, and yeast. Use whole wheat mode. At the end of mixing cycle, add corn kernels. >From: EarthTendr - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crusty French Bread Recipe By :Zojirushi Manual Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List International Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cup water 1 teaspoon lemon juice 1 tablespoon sugar 1 teaspoon salt 4 1/2 cup bread flour 1 1/2 teaspoon yeast >From: Gloriamarie Amalfitano - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Currant Nut Coffee Bread Recipe By :Better Homes & Gardens Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 Lb Loaf: 1 1/2 Tsp Instant Coffee Granules 1 cup Water 1 Egg 1 Tbsp Applesauce 3 cup Bread flour 3 Tbsp Brown sugar 3/4 Tsp Salt 1 Tsp Yeast 1/2 cup Currants -- Or Dried Cherries 1/3 cup Toasted Chopped Almonds -- Or Pecans dissolve coffee in water. add all ingredients to machine. use light setting. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Curried Bread Recipe By :Better Homes & Gardens Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 Lb Loaf: 1/3 cup Chopped onion 1 Tsp Curry powder 1 Tbsp Applesauce 3/4 cup Milk 2 cup Bread flour 2 Tsp Sugar 1/2 Tsp Salt 1 Tsp Yeast 1/4 cup Coconut 1/4 cup Chopped peanuts 1/4 cup Raisins Cook onion & curry powder until tender. Cool slightly. Adding to machine. 103 cal; 3 g pro; 17 g car Better Homes & Gardens pg 24 >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dakota Bread, Cafe Latte's Recipe By :Savoring the Seasons of the Northern Heartland Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups warm water -- (105 to 115 F) 2 packages active dry yeast -- (or 2 scant tablespoons) 1/4 cup honey 14 cups vegetable oil 1/2 cup cracked wheat 1 tablespoon salt 1 cup whole wheat flour 5 cups unbleached all-purpose flour (or more for kneading) 1/2 cup roasted unsalted sunflower seeds 1/3 cup hulled raw pumpkin seeds 1 tablespoon poppy seeds 1 tablespoon raw sesame seeds 1 egg -- beaten Vegetable oil for greasing the bowl and baking sheets Makes 2 large or 3 small round loaves In a large bowl, combine the water, yeast, honey, oil, and cracked wheat and allow to proof about 5 to 10 minutes, or until the yeast is light and bubbly. Add the salt, whole wheat and white flours, and stir to combine. Dump the dough out onto a well-floured surface and begin to knead, adding enough flour to make a nice soft dough. Knead about 10 to 15 minutes, sprinkling with more flour as necessary, or until the dough is smooth and elastic. You may want to use more flour depending on the dryness of the cracked wheat and the flours, as well as the general humidity. Mix the seeds together and sprinkle them over the dough, reserving a few tablespoons to sprinkle over the loaves before baking. Then knead the seeds into the dough. Turn the dough into a greased bowl, cover with a dish towel, and set it in a warm place. Allow the dough to rise until double in bulk, about 1 hour. Punch the dough down. Let it rest for 5 minutes. Divide the dough and shape it into 2 large or 3 small round loaves, and place them on lightly greased baking sheets. Let rise 25 to 30 minutes. Brush the loaves with a beaten egg and sprinkle on any remaining seeds. Bake the loaves in a preheated 375 F oven for approximately 30 to 40 minutes, or until the loaves are nicely browned and sound hollow when tapped. Remove the loaves from the oven and cool on wire racks. Savoring the Seasons of the Northern Heartland, by Beth Dooley & Lucia Watson, Knoph, 1994. >From: Kathleen - - - - - - - - - - - - - - - - - - - NOTES : Cafe Latte is a bustling cafeteria and bakery tucked into one of St. Paul's oldest neighborhoods, not far from the wide, elm-lined Summit Avenue where F. Scott Fitzgerald grew up. Here, in this renovated Victorian storefront, Cafe Latte owners Linda and Peter Quinn mill their own wheat, rye, and cornmeal for daily bread specials. Dakota Bread is Cafe Latte's best seller, and patrons often call a week in advance to reserve loaves. It is a light, nutty bread studded with sunflower and pumpkin seeds from North Dakota. * Exported from MasterCook * Dark Pumpernickel Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- small -- medium,large 2/3 cup water -- 1 cup,1/13 1 1/3 TBS vegetable oil -- 2 TBS,2 2/3 2 TBS molasses -- 3 TBS,1/4 1 TBS unsweetened cocoa -- 1 1/2 TBS,2 2 tsp. brown sugar -- 1 TBS,1 1/3 2/3 tsp instant coffee granules -- 1 tsp,1 1/3 2/3 tsp salt -- 1 tsp,1 1/3 1 1/4 tsp caraway seed -- 2 tsp,2 1/2 1/2 cup rye flour -- 3/4 cup,1 1/2 cup whole wheat flour -- 3/4 cup,1 1 cup bread flour -- 1 1/2 cup,2 1 cup yeast -- 1 1/2 tsp,2 1/2 Add according to your machine directions. >From: Ann Schemmer - - - - - - - - - - - - - - - - - - - NOTES : This is a heavy, dense bread which is terrific with soup and/or salad/ * Exported from MasterCook * Date Cinnamon Breakfast Braid Recipe By :Breadworld.com Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Dough Cycle Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***1 1/2-POUND RECIPE*** 3/4 Cup milk -- PLUS 2 Tablespoons milk 3 Tablespoons water 1 Large egg 3 Tablespoons butter or margarine -- cut up 3/4 Teaspoon salt 1 3/4 Cups bread flour 1 2/3 Cups whole wheat flour 3 Tablespoons sugar 2 Teaspoons FLEISCHMANN'S Bread Machine Yeast ***FILLING AND TOPPING:*** 1 1/4 Cups chopped pitted dates or prunes 1/3 Cup coarsely chopped walnuts -- toasted *** -- (see How to Toast -- Nuts tip below)*** 1/2 Cup packed brown sugar 3/4 Teaspoon SPICE ISLANDS Ground Cinnamon 1 Tablespoon butter or margarine -- melted ***GLAZE:*** 1/2 Cup powdered sugar -- sifted 1/4 Teaspoon vanilla extract 2 Teaspoons milk -- to 3 tsp Add dough ingredients to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle. Meanwhile, for filling, stir together the dates, walnuts, brown sugar, and ground cinnamon. Set aside. When the cycle is complete, remove dough from the machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. If dough is too elastic, cover and let rest for 10 minutes before shaping. [For 1 1/2-pound recipe, divide dough in half to make 2 braids.] Roll dough into a 15x12-inch rectangle [two 12x12-inch squares]. With sharp knife, cut rectangle into three 12x5-inch strips [cut squares into six 12x4-inch strips]. Brush melted butter lengthwise down center of each strip. Sprinkle filling over butter. Fold long sides of dough over filling; pinch seams and ends to seal. To shape, line up 3 filled ropes, seam sides down, 1 inch apart on greased baking sheet. Starting in the middle, loosely braid by bringing left rope under center rope; lay it down. Bring right rope under new center rope; lay it down. Repeat to end. Press ends to seal; tuck under. On other end, braid by bringing outside ropes alternately over center rope to center. Press ends to seal; tuck under. Cover. Let rise in warm, draft-free place until almost doubled in size, 20 to 30 minutes. Bake at 350F for 30 to 35 minutes or until done, covering with foil after 20 minutes to prevent excess browning. Cool slightly. Drizzle with Glaze. Makes 1 braid [2 braids]. Cycle: Dough/manual cycle. Nutrition information per serving (1/14 of 1 1/2-lb. recipe): calories 266; total fat 6 g; saturated fat 3 g; cholesterol 25 mg; sodium 175 mg; total carbohydrate 48 g; dietary fiber 4 g; protein 6 g. Making a Glaze: Combine 1/2 cup sifted powdered sugar, 1/4 teaspoon SPICE ISLANDS Pure Vanilla Extract, and enough milk (2 to 3 teaspoons) to make glaze of drizzling consistency. How to Toast Nuts: Toasting nuts brings out their full flavor and helps keep them crisp in breads. Spread the chopped nuts in a shallow baking pan large enough to accommodate a single layer. Bake the nuts at 350F for 5 to 15 minutes or until lightly toasted, stirring several times and checking often. Be sure to cool the nuts before adding to the bread machine. Posted to Kitmailbox 6/98 by JoAnn Pellegrino from http://www.breadworld.com/recipes/recipes.html >From: J Pellegrino - - - - - - - - - - - - - - - - - - - NOTES : For a weekend brunch, serve this extraordinary date-and-walnut-filled bread with made-to-order omelets. * Exported from MasterCook * Delectable Chocolate Wreath Recipe By :Breadworld.com Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Dough Cycle Hand Made Holiday And Gift Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***DOUGH CAN BE PREPARED IN ALL-SIZE -- BREAD MACHINES.*** 1/2 Cup milk 1/4 Cup water -- (70 To 80F) 3 Tablespoons butter or margarine -- cut up 1 Large egg 1/3 Cup sugar 1/4 Cup unsweetened cocoa powder 3/4 Teaspoon salt 2 1/2 Cups bread or all-purpose flour 2 Teaspoons FLEISCHMANN'S Bread Machine Yeast ***Filling -- (recipe follows)*** ***Frosting -- (recipe follows)*** Measure all ingredients except filling and frosting into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. When cycle is complete, remove dough to lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Roll dough to 22 x 6-inch rectangle. With sharp knife, cut in half lengthwise to make two 22 x 3-inch strips. Spread one-half filling downcenter length of each strip. Fold long sides of dough over filling; pinch seams and ends to seal. Place ropes, seam sides down, on greased baking sheet. Twist ropes together. Form into wreath; pinch ends to seal. Cover; let rise in warm, draft-free place until risen slightly, about 1 hour. Bake at 350F for 35 to 40 minutes or until done. Remove from baking sheet; cool on wire rack. Drizzle with frosting. Garnish with candied fruit if desired. White Chocolate, Raspberry and Pecan Filling: Combine 3/4 cup white chocolate morsels, 1/2 cup chopped pecans, toasted, and 2 tablespoons seedless red raspberry jam. Frosting: Combine 1 cup sifted powdered sugar, 1 to 2 tablespoons milk and 1 teaspoon Spice Islands Pure Vanilla Extract. Measuring Ingredients: To measure liquid, pour into transparent liquid-ingredient measuring cup; read measurement at eye level. To measure flour, spoon into standard dry-ingredient measuring cup; level with straight-edged knife. ]]]]]] posted to Kitmailbox 6/98 by JoAnn Pellegrino from http://www.breadworld.com/recipes/recipes.html >From: J Pellegrino - - - - - - - - - - - - - - - - - - - NOTES : This recipe evolved when we set out to make the quintessential holiday coffee cake. Of course, it had to include one of the world's greatest flavor combinations - chocolate and raspberries. We think it is a holiday dream come true! * Exported from MasterCook * Dog Biscuit, Darlene's Favorite Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups rye flour 1/2 cup vegetable oil 2/3 cup warm water 1/2 cup white flour 1/4 cup cornmeal Mix well. I usually add about 1/4 tsp either vanilla or mint flavor. Roll out to 1/4" thick. Cut into shapes (I usually use about a 3-4" bone-shape cutter). Bake on lightly greased cookie sheet for 30 minutes at 350 degrees. Contributed by Darlene Stever, Moksgm'ol Newfs >From: Marg aka MEMAW - - - - - - - - - - - - - - - - - - - NOTES : My favorite dog "cookie" (low-fat, low-calorie, about 20 calories per 4" cookie): * Exported from MasterCook * Dog Biscuits #5 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups whole wheat flour 1/2 cup nonfat powdered milk 1 tsp. sugar (or less) 1 tsp. salt (or less) 1 egg 1 tsp. beef or chicken bouillon granules 1/2 cup hot water In a large bowl, dissolve bouillon in hot water. Cool to room temperature. Add remaining ingredients. Knead for three minutes or until dough forms a ball. Roll dough until 1/2" thick; cut into dog bone shapes. Bake on lightly greased cookie sheet for 30 minutes at 350. Contributed by Sandra Strassman-Sundy >From: Marg aka MEMAW - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dog Biscuits #6 (Apple Crunch Pupcakes) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/4 cups water 1/4 cup applesauce -- unsweetened 1/4 teaspoon vanilla 4 cups whole wheat flour 1 cup dried apple chips -- ( you can also use fresh fruit) 1 tablespoon baking powder 1 egg -- beaten slightly 4 tablespoons honey Preheat oven to 350 degrees. Spray muffin tin with cooling spray. Mix all wet ingredients thoroughly. Combine dry ingredients in separate bowl. Add wet to dry slowly , scraping well to make sure no dry mixture is left. Pour into muffin tins. Bake for 1 1/4 hours or until a toothpick inserted into center comes out dry. Store in a sealed container. Makes around 12-14 pupcakes. >From: Marg aka MEMAW - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dog Biscuits #7 (Bonnie's Sunshine Liver Brownies) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 lbs liver -- beef or chicken (3 to 3 1/2) 1 cup whole wheat flour 1 jar fresh minced or crushed garlic -- (4.25 oz) 2 cup white flour 1/2 cup corn meal 1 med shaker of grated parmesan cheese -- * * (I don't have the oz measure because I tossed out the container after I made the brownies for last weekend's agility trial.) Preheat oven to 350 degrees. Cover cookie sheet with foil, coat with cooking spray, sprinkle lightly with corn meal and set aside. Process liver and garlic in food processor or blender until it looks like milk chocolate. Pour into large mixing bowl and blend in the rest of the ingredients. Spread evenly onto cookie sheet (the mixture will be thick) and sprinkle lightly with corn meal. Bake until no pink is left. I usually bake them for about 30 min for one pan and then turn the oven off but leave the brownies inside until they are cool. Cut in pieces and be ready to be loved by your dog(s). Contributed by RosaKiana Rossi >From: Marg aka MEMAW - - - - - - - - - - - - - - - - - - - NOTES : I have yet to meet a dog that doesn't like SLBs and I think that this is about the greatest bait on earth... Enjoy!!! The recipe makes a lot of brownies so keep any leftovers (should there be any) in the freezer because they spoil real easy. * Exported from MasterCook * Dog Biscuits #8 (Fido's Favorite Treats) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup rolled oats 1/3 cup margarine or butter 1 cup boiling water 3/4 cup cornmeal 1 tablespoon sugar 2 teaspoons chicken or beef instant bouillon 1/2 cup milk 4 ounces shredded cheddar cheese -- ( 1 cup) 1 egg -- beaten 2 cups white or wheat flour Preheat oven to 325 degrees.Grease cookie sheets. In large bowl combine rolled oats, margarine and water; let stand for 10 minutes. Stir in cornmeal, sugar, bouillon, milk,cheese and egg. Mix well. Add flour 1 cup at a time, mixing well after each addition to form stiff dough. On floured surface, knead in remaining flour until dough is smooth and no longer sticky, 3 to 4 minutes. Roll or pat out dough to 1/2 inch thickness; cut with cookie cutter. Place 1 inch apart on cookie sheets. Bake for 35 to 45 minutes or until golden brown. Cool completely. Store loosely covered. Makes 3 1/2 dozen large biscuits. >From: Marg aka MEMAW - - - - - - - - - - - - - - - - - - - NOTES : Store in the refrigerator or in the freezer as these can go moldy if left at room temperature for very long. * Exported from MasterCook * Dog Biscuits #9 Recipe By :Washington Post Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whole wheat flour 1 cup all-purpose flour 1/3 cup cornmeal 2 Tbsp. vegetable oil 2 bouillon cubes -- (i used beef) 1 cup boiling water 1. combine first four ingredients in a large bowl. mix well 2. dissolve bouillon cubes in boiling water 3. add bouillon to flour mixture. mix to make a stiff dough. 4. roll onto a floured surface. cut into shapes with a cookie cutter. 5. bake in a pre-heated 300 degree oven for 30 minutes. let stand overnight to harden. >From: "Jackson, Mandy" - - - - - - - - - - - - - - - - - - - NOTES : this recipe was in the mini page of the sunday washington post a while ago and i finally tried it one day when i was off: i used cat shapes and patton (our shar-pei) loved them! he did sniff them for a while before figuring out they were treats :-) * Exported from MasterCook * Dog Biscuits #10 (Liver Bow-Wownies) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lbs chicken livers 2 cup corn meal 2 cup wheat germ 2 eggs 2 1/2 tsp. granulated garlic -- (not salt) 1/2 cup dried parsley Liquefy livers in food processor, pour into mixing bowl and add other ingredients. Mix until smooth like a brownie batter. Spread on a cookie sheet (1/2 sheet cake size) (I use parchment paper to line the pan) until it's evenly spread about 1/3 inch thick. Bake at 350 F for about 35 minutes. When cool cut into squares, or whatever shapes you prefer. I keep them in a ziplock bag in the refrigerator. Contributed by Ruth Landmann >From: Marg aka MEMAW - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dog Biscuits #11 (Newf Breakfast Bars) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 cup. oatmeal 4 cup. whole wheat flour 8 eggs 3/4 cup. oil 2/3 cup. honey 1/2 cup. molasses 2 cup. milk 1 large can solid pack pumpkin -- (optional) 3 mashed bananas -- (optional) (3 to 4) Preheat oven to 325. Grease 2 cookie sheets Dump everything into a VERY large bowl. Mix this whole mess together (I use my hands, AFTER I take my rings off, another story), pat onto greased cookie sheets & bake at 325 for 1 hour. After 1 hour turn oven off, crack oven door & allow cookies to cool in oven. Break into whatever size you want (mine like LARGE). These freeze really well. My guys love these, they sit in front of the oven waiting. Contributed by Martha Taylor-Young, RNC, Dragon Rest Newfoundlands >From: Marg aka MEMAW - - - - - - - - - - - - - - - - - - - NOTES : I love this recipe because it makes a lot & it's so easy, you just throw everything into the bowl, mix & pat onto 2 greased cookie sheets, no rolling or cookie cutters. * Exported from MasterCook * Dog Biscuits #12 (Veggie Bones) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups minced parsley 1/4 cup carrots -- chopped very fine 1/4 cup shredded mozzarella -- or parmesan cheese 2 tablespoons olive oil 2 3/4 cups whole wheat flour 2 tablespoons bran 2 teaspoons baking powder 1/2 cup water -- (1/2 to 1) Preheat oven to 350 degrees, rack on middle level. Lightly grease a large baking sheet. Stir together parsley, carrots, cheese, and oil. combine all the dry ingredients and add to veggies. Gradually add 1/2 cup of water, mixing well. Make a moist but not wet dough. If needed, add a little more water. Knead for one minute. roll dough out to 1/2 inch thickness. Using cookie cutter or a glass, cut out the shapes and transfer them to the baking sheet. Gather the scraps and reroll and cut. Bake for 20-30 minutes until biscuits have browned and hardened slightly. (They will harden more as they cool.) Speed cooling by placing them on wire racks. Store in airtight tin. >From: Marg aka MEMAW - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dog Biscuits #13 (Wheat Free Scotty Biscuits) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup oatmeal 1 cup rye flour 2 tablespoons sugar 1 tablespoon melted butter or margarine 1/2 cup milk Combine oatmeal, 3/4 cup of the rye flour, sugar and butter together. Slowly add the milk till a firm but slightly sticky dough forms. Scrape out dough onto a wooden board or counter. Knead in the rest of the rye flour till the dough stiffens a little. Wrap in saran wrap and chill for one hour. Preheat oven to 350 degrees. Roll out dough till 1/4 inch thickness. Cut into shapes ( I like to use scotty dog cutters). Place on lightly greased cookie sheets. Bake for 15 minutes. Turn off oven and let biscuits rest till cool in oven with the door closed. Store in air-tight container for up to 2 weeks. >From: Marg aka MEMAW - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dog Biscuits #14 (Wingo's Hearts) Recipe By :DMWalter Serving Size : 36 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups White wheat Flour 1/2 cup All-purpose flour 1/3 cup Cornmeal -- * 1/2 cup Oat flakes -- * 2 tablespoons Non-instant dried milk -- * 1/3 cup Wheat germ -- * 1 teaspoon Vogue Veg or Chicken Base Inst. stock -- * 1 1/2 tablespoons Cracked flax seed -- * see note 2 tablespoons Brewers yeast flakes -- * 2 tablespoons Kelp -- * see note 1 teaspoon Garlic granules -- * 1 1/2 tablespoons Powdered whole egg -- *- or 1 lge. Fresh 1 tablespoon Sucanat -- * -- or Molasses 1/2 cup Parsley sprigs 6 ozs Water 2 tablespoons Canola oil 1 1/4 teaspoons Active dry yeast (shape of cookie cutter) Serving Size: 36 * Notes: Streamline by preparing containers of * ingredients for refrigerator -- ready to add flour and other ingredients to mix biscuits. Flour can be included in the mix preparations and only wet ingredients and yeast remain. I crack flax seeds in coffee grinder. Whiz the dry kelp strips in food processor to chop. Judging dough: How tough is it to cut? or how stuck to the cutting board? your future guide to wet/dry. Both conditions and the Dog are very forgiving. Water, oil, molasses to ABM. Add flour, yeast. Start machine KNEAD cycle to mix and add Other * Ingredients. Make adjustments for Water or Flour. Knead for APROX 20 minutes. Remove shortly after rise cycle begins or remove and rest dough for 15 min. Roll out on oiled surface aprox. 1/4" and cut biscuits. Bake 45 min (convection oven) 1 hr conventional oven. 300F. Cool for a few hours / overnight. - - - - - - - - - - - - - - - - - - - NOTES : I was happy to have a request for my recipe and it's now organized to send. There are those who say " You make the dog's biscuits? Since his diet is homemade, and mostly organic, it's natural to do the treats also for my 11yr. old Black Lab. King Arthur Bakers Catalog has a really good dog biscuit mix for the ABM. This was the beginning. I researched the dog books nutritional chapters with recipes as well. Knew I was doing it right after reading More Bread Machine Magic's good dog biscuit recipe. It's fun to watch the Food Network's Three Dog Bakery program (very gourmet). Each weeks recipes are available see: www.foodtv.com for all the cooking shows -- Bakers Dozen. * Exported from MasterCook * Dog Biscuits, Boo's Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cup whole wheat flour 2 cup Quaker oats 1 cup milk 1/2 cup hot water 2 beef or chicken bouillon cubes 1/2 cup meat drippings Dissolve bouillon cubes in hot water. Add milk and drippings and beat. In a separate bowl, mix flour and oatmeal. Pour liquid ingredients into dry ingredients and mix well. Press onto an ungreased cookie sheet and cut into shapes desired. Bake at 300 for 1 hour. Turn off heat and leave in the oven to harden. Refrigerate after baking. Contributed by Sandra Strassman-Sundy >From: Marg aka MEMAW - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dog Biscuits, Bulgar Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups flour 3 cups whole wheat flour 2 cups bulgur wheat 1 cup corn meal 1 1/2 instant non-fat milk 3 cups chicken broth milk Mix flours, bulgur wheat, corn meal, and instant milk. Add 2 cups broth; mix well with hands until dough gets stiff. Add more broth as necessary. On lightly floured surface with floured rolling pin, roll dough to 1/4" thickness. Cut out biscuits. Place on ungreased baking sheet. Brush each lightly with milk. Bake at 300 for 45 minutes. Turn off oven; leave biscuits in oven overnight. Contributed by Sandra Strassman-Sundy >From: Marg aka MEMAW - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dog Biscuits, Fox Run Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cup whole wheat flour 1/2 cup nonfat dry milk powder 1 tsp. sugar 1 tsp. salt 6 Tbsp. margarine or oil 1 egg 2/3 cup cold water Combine dry ingredients and mix well. Add the remaining ingredients and stir with a wooden spoon to form a stiff dough. Alternately, combine all ingredients in a food processor and process until dough forms. Roll out to a thickness of about 1/2 inch; cut into dog bone shapes with dog bone cutters or into sticks about three inches long and 3/4 inch wide. Bake on an ungreased baking sheet for 25 minutes in a 350 oven. Cool on a rack, then store in an airtight container. Yield: approximately 20 biscuits Contributed by Sandra Strassman-Sundy >From: Marg aka MEMAW - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dog Biscuits, Marion's Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs 2 Tbsp. soy flour 2 Tbsp. wheat germ 1/2 tsp. salt 4 Tbsp. cold water 2 cup whole-wheat flour 2 Tbsp. nonfat dry milk powder In a large bowl, beat the eggs, then add the next four ingredients. Combine the wheat flour and milk powder and mix into the dough. Beat with a wooden spoon or work into a stiff dough with your hands, leaving any dry bits and crumbs in the bowl. Pat the dough into a rectangle about 1/2 inch thick, then cut into bones with a cookie cutter or sticks 3" x 3/4". Place on ungreased baking sheet and bake at 350 for 25 minutes. Remove from oven; flip the bones over and bake for another 25 minutes. Cool on racks, then store in an airtight container. Yield: about 16 biscuits Contributed by Sandra Strassman-Sundy >From: Marg aka MEMAW - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dog Biscuits, Milk Bone Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup hot water 1/3 cup margarine 1/2 cup powdered milk 1 teaspoon salt 1 egg -- beaten 3 cups whole wheat flour Variation: -- increase margarine to 1/2 cup and add 2 -- teaspoons sugar In large bowl pour hot water over the margarine. Stir in powdered milk, salt, and egg. Add flour, 1/2 cup at a time. Knead for a few minutes to form stiff dough. Pat or roll to 1/2 inch thickness. Cut into bone shapes. Bake at 325 degrees for 50 minutes. Cool. They will dry out quite hard. Makes about 1 1/4 pounds of biscuits. Costs around 30 cents per pound. >From: Marg aka MEMAW - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Doughnuts, Baked Recipe By :Fanny Farmer Cookbook Serving Size : 2 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Rolls Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pkg Dry yeast 1/3 cup Warm water 1 1/2 cup Milk 1/3 cup Vegetable shortening 1/4 cup Sugar 2 Tsp Salt 2 Tsp Nutmeg 2 Eggs -- Lightly Beaten 4 1/2 cup Flour 1/2 cup Melted butter 1 cup Sugar -- Mixed With 1 Tsp Cinnamon 1. Sprinkle the yeast over the warm water in a small bowl and let it dissolve for 5 minutes. Put the milk and shortening in a saucepan and heat until the shortening is melted. Cool to lukewarm. 2. Pour the yeast mixture into a large mixing bowl and add the milk mix. Sift in the 1/4 cup sugar, salt, nutmeg, eggs and 2 cups flour. Beat briskly until well blended. Add the remaining 2 1/2 cups flour and beat until smooth. Cover the bowl and let double in bulk, about 1 hour. 3. Dust a board generously with flour and turn the dough mass onto it. This dough is soft and needs enough flour on the board to prevent sticking, but is easy to handle. Pat the dough into a round about 1/2 inch thick. Use a 3 inch doughnut cutter and cut out the doughnuts, placing them (and the doughnut holes) on greased baking sheets, 1 inch apart. These don't spread much; they rise. Preheat oven to 450F. Let the doughnuts rest and rise for 20 minutes uncovered. Bake about 10 minutes or a little longer, until they have a touch of golden brown. Remove from the oven. Have ready the melted butter and a brush. On a sheet of wax paper, spread the cinnamon sugar. Brush each doughnut and doughnut hole with butter and roll in the cinnamon sugar. Serve hot. Source: Fanny Farmer Cookbook Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Doughnuts, No Fry Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Daily Bread Mailing List Rolls Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pkg Dry Yeast 1/4 cup warm water 1 1/2 cup Milk -- scalded & cooled 1/2 cup Sugar 1 Tbsp Salt 1 Tbsp Nutmeg 1/4 Tsp Cinnamon -- if desired 2 Egg 1/3 cup Shortening 4 1/2 cup Flour Cinnamon sugar In a large mixer bowl, dissolve yeast in warm water. Add milk, sugar, salt, spices, eggs, shortening, and 2 cups flour. Blend 1/2 minute at medium speed, scraping bowl occasionally. Stir in remaining flour until smooth, scraping sides of bowl, Cover. Let rise in warm place until double 50 - 60 minutes. Turn dough on to well-floured cloth-covered board; roll around lightly to coat with flour. Dough will be soft to handle. With floured stockinette-covered rolling pin, gently roll dough about 1/2 inch thick. Cut with floured 2-1/2 inch doughnut cutter. Lift doughnuts carefully with spatula and place 2-inches apart on greased cookie sheet. Brush doughnuts with melted butter. Cover; let rise until double, about 20 minutes. Heat oven to 425F. Bake 8 to 10 minutes or until golden. Immediately brush with melted butter and shake in sugar or cinnamon squares or spread with glaze. Makes 1-1/2 to 2 dozen doughnuts. Cinnamon sugar: mix 1/2 cup sugar and 1/2 tsp. cinnamon. Creamy glaze: Melt 1/3 cup butter. Blend in 2 cups confectioners' sugar and 1-1/2 tsp. vanilla. Stir in 4 to 6 tablespoons water, one tablespoon at a time, until melted glaze is of proper consistency. > From: Lancaster Farming Shared By: Pat Stockett Fidonet COOKING echo >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Egg Bread With Dates Recipe By :Hitachi Bread Machine Recipe, modified by Vicki Schlining Serving Size : 14 Preparation Time :4:10 Categories : Bread Machine Breads Daily Bread Mailing List Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- FOR 1 LARGE LOAF 3/4 Cup milk 2 Large eggs 3 Cups bread flour 1 1/2 Teaspoons salt 4 1/2 Tablespoons sugar 3 Tablespoons butter or margarine 1 1/2 Teaspoons dry yeast 1 Cup Dates -- Optional Chopped Put all ingredients in the bread machine in the order listed, except for the dates. Select LARGE loaf, MIX BREAD, LIGHT settings and press start. When the machine beeps (after approx. 25 minutes) add the dates. CALORIES for Plain Egg Bread: 1995 per large loaf if using regular ingredients 1800 per large loaf if using skim milk and diet margarine >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : For the Hitachi HB-B101 bread machine. Dates are optional, although still use the MIX BREAD setting. * Exported from MasterCook * English Muffins Recipe By :What you Knead, Mary Ann Esposito Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 1/4 cup filtered or bottled uncarbonated water 1/2 cup 1% low-fat milk -- warmed 3 large eggs -- room temperature 20 1/2 cups flour -- (41/2 to 5) 1/2 cup sugar 1/16 teaspoon salt 8 tablespoons unsalted butter -- (1 stick) softened Cornmeal for sprinkling Yeast Mixture: Mix and let proof about 5 minutes: 1 package active dry yeast 1/4 cup filtered or bottled uncarbonated water Stir in: 1/2 cup warm 1% milk With a fork, beat in eggs 1 at a time: 3 large eggs, room temperature Dough: Blend on low speed in mixer to combine: 41/2 cups flour 1/2 cup sugar 1/12 teaspoons salt Add and blend on medium speed until mixture resembles coarse crumbs: 8 tablespoons (1 stick) unsalted butter, softened Slowly add the yeast mixture and beat until a ball of dough is formed. Let the dough rest in the mixer for about 5 minutes then beat it again for about 3 minutes, adding up to an additional 1/2 cup flour only if the dough is runny or soupy. The dough is ready to be removed from the mixture when it holds it's shape when you pinch it together. Turn the dough out onto a floured surface and knead for 3 to 4 minutes, until smooth and soft. Cover the dough and let it rest for 10 minutes. Then knead the dough again for 3 to 4 minutes, until no longer sticky, and shape into a ball. Place in covered bowl coated with oil. Let dough rise until doubled in size, about 2 to 21/2 hours. Punch down the dough and knead for 3 to 4 minutes, until smooth and no longer sticky. Divide the dough in 1/2. Set one 1/2 aside in a covered bowl. Roll the dough out into a 12-inch circle. Use a 31/2 inch round cutter to cut out circles, place on a towel. Set the scraps aside and repeat with remaining dough. Gather the scraps together, roll out, and cut more circles to make a total of 24. Cover the circles with a towel, let rise for 25 minutes. Preheat an electric skillet to 350 or heat a cast-iron griddle. Sprinkle a 1/2-inch-deep bed of cornmeal over the bottom of the skillet or griddle. Place 4 or 5 of the circles on the cornmeal, spacing them 1 inch apart to allow for expansion. Cook until brown on the bottom and puffed, about 4 minutes. Turn over, and cook until brown on the other side, about 3 to 4 minutes. Remove the muffins to a cooling rack. Repeat with remaining dough. Freezing the dough: To freeze the dough for future use, place it in a Ziploc bag that has been sprayed with cooking oil spray. Seal and freeze up to 3 months. To use remove the dough and place in a bowl covered with plastic wrap. Let the dough thaw and rise until doubled in size. >From: kingcrow@nauticom.net - - - - - - - - - - - - - - - - - - -