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Buttermilk Honey Wheat Bread 

2 1/2 teaspoons active dry yeast
1 cup whole wheat flour
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3 tablespoons honey
 1 1/2 tablespoons vegetable oil
1 1/2 cups buttermilk, at room temperature

1. Combine the yeast, whole wheat flour, all purpose flour, baking soda, salt, honey, oil, and buttermilk into pan of a bread machine.
2. If baking in bread machine use medium temperature setting.
3. If baking in an oven, use manual or dough cycle to knead dough. Remove from bread maker, and place in a greased loaf pan. Let rise until doubled in size. Bake in a preheated 350 degree F (175 degree C) oven for 25 minutes, or until bottom of loaf sounds hollow when tapped.

Makes 1 loaf.

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 Fresh Strawberry Muffins

2 cups sifted flour
4 tsp. baking powder
1/2 tsp. salt
2 Tbsp sugar
1 egg, well beaten
1 cup milk
4 Tbsp. shortening, melted
1/2 cup sliced strawberries

Stir the dry ingredients together; add milk, egg and shortening. Stir in
strawberries. Do not over mix! Bake in well-greased muffin pan at 400'F for
20-25 minutes. (When using frozen berries, drain juice and add to milk to
make 1 cup of liquid.)

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 White Bread or Rolls

1 1/2 c. warm water
pinch sugar
1 Tbls. yeast
3 Tbls. sugar
1/4 c. shortening or vegetable oil
2 1/2 tsp. salt
4-4 1/2 c. flour

Sprinkle yeast in 1/4 c. warm water with a pinch of sugar. Let rest 5 minutes. Mix in remaining ingredients & 1/2 the flour. Beat well with wooden spoon, slowly stir in remaining flour. Knead 8 minutes & add more flour if sticky.
Let rise until double in bulk (about 1 hour). Punch down. Let rest 5 minutes. Shape into loaves or rolls. & place in greased pans. Let raise until double in bulk (about 1 hour).
Bake at 350'F 35 for rolls or 45-50 minutes for bread. Brush crust with butter while still warm.

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 Jalapeno Cheese Bread

8 c. all-purpose flour
1 lb. grated cheddar cheese
3/4 c. minced jalapeno peppers
1/2 c. sugar
1-1/2 tsp. salt
2 c. hot water
3 Pkg. dry yeast
2 Tbs. plus 2 tsp. pork lard or vegetable oil

Combine and stir for 10 minutes. Bake at 375 for 1 hour

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 Harvest Pumpkin Bread

1 cup sugar
1/4 cup Margarine
1/4 cup applesauce
2 eggs
1 cup (8 ounces) solid pack pumpkin
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup raisins
1 teaspoon grated orange rind
1/4 cup orange juice
1/2 cup walnuts, chopped

Lightly grease a 9x5x3 inch loaf pan or coat with vegetable
spray. Beat sugar, margarine, and applesauce until creamy
and light (about 5 minutes). Add eggs one at a time and
continue to beat. Add pumpkin and mix until smooth. Combine
flour, salt, baking powder, baking soda, and cinnamon. Stir
into pumpkin mixture and mix until smooth. Add raisins,
orange rind, orange juice and nuts (optional). Stir well
and pour into loaf pan. Bake at 3500F for 60-65 minutes.
You can test for doneness by sticking a wooden pick into
loaf. If it comes out clean, the bread is done.

YIELD: 1 loaf, appx 12 Slices

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 Brown Sugar and Herb Bread

1/4 cup dark brown sugar
1/4 cup granulated white sugar
1 egg
2 Tbsp. olive oil
1 1/2 cups milk
1 tsp. onion salt
1 tsp. garlic salt
2 tsp. thyme
1/4 tsp. white pepper
3 1/2 tsp. baking powder
3 cups flour

Thoroughly mix egg, oil and sugars.
Mix dry ingredients together and add to egg mixture a little at a time,
alternating with milk.
Pour into a well-greased 9x5 loaf pan and let stand for 20 minutes.
Bake at 350 degrees for 60-70 minutes or until toothpick inserted in center comes out clean

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 Blueberry Angel Food Muffins

1 1/2 cups egg whites (from about 1 dozen eggs), at room temperature
1 1/4 tsp. cream of tartar
1/2 tsp. salt
1 1/2 cups sugar
1 1/8 cups sifted cake flour
1 tsp. pure vanilla extract
1 lemon zest, freshly grated
1 1/2 cups fresh or frozen blueberries
3 tablespoons lemon juice
1 cup confectioners' sugar

In a mixer fitted with a whisk attachment (or using a hand mixer),
whip the egg whites until foamy.
Add the cream of tartar and salt and continue whipping until soft
peaks form.
With the mixer running, gradually add 1 cup of the sugar and continue
whipping until stiff and the sugar has dissolved, about 30 seconds.
Sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times.
Fold into the egg whites, then fold in the vanilla, zest, and blueberries.
Scoop the batter into paper lined large muffin cups.
Bake until light golden brown, 25 to 30 minutes.
Cool to room temperature.


Stir the ingredients together until smooth.
Dip the tops of the muffins into the glaze.

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 Cobblestone Breakfast Bread

1/4 cup dried cranberries
1/4 cup raisins
2 teaspoons orange zest
1/3 cup sugar
4 teaspoons ground cinnamon
4 packages refrigerated dinner rolls
4 tablespoons buter, melted

1/3 cup powdered sugar
2-3 teaspoons milk

Preheat oven to 350 degrees. For bread, combine cranberries,
raisins and orange zest in a small bowl; mix lightly. In a
small mixing bowl combine sugar and cinnamon. Unroll dough
and separate into 16 rolls. Cut each roll into quarters.
In a large bowl place half of the dough pieces and half of
the butter. Toss gently. Sprinkle with half of the sugar
mixture and toss to evenly coat. Place dough pieces in a
loaf pan to cover bottom of pan. Sprinkle half of the
berry mixture over dough. Repeat layers. Bake 40-45 minutes
or until golden brown. Cool in pan 15 minutes. Loosen bread
from edges of pan and remove to a cooling rack. Prepare glaze
by combining powdered sugar and milk in a small bowl. Drizzle
glaze over warm loaf.

Yield: 12 Servings, 1 loaf

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 Easy Focccia Bread Wedges

3 onions, medium thinly sliced
1/4 teaspoon pepper coarsely ground
1 tablespoon olive oil
3/4 cup white beans rinsed and drained canned
1/2 cup white wine or reduced-sodium chicken broth dry
1 teaspoon thyme, dried crushed
4 6-inch bread shells Italian (such as Boboli)
sweet pepper Red (optional)
marjoram Fresh (optional

In a large skillet cook and stir onions and pepper over
medium-high heat in hot oil, uncovered, for 7 minutes or
until onions turn brown. Remove onions; set aside. Add beans
to skillet; cook for 1 minute. Add the wine or broth and
thyme; reduce heat and simmer, uncovered, for 3 to 4 minutes
or until liquid is reduced by half. Mash beans slightly.

Spread bread shells with bean mixture; top with onions.
Bake in a 450 degree oven for 10 minutes. Cut into wedges.
Garnish with red pepper and marjoram.

Yield: 16 Servings

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 Hearty Oatmeal Dinner Rolls

2 cups water
1 cup quick-cooking oats
3 tablespoons butter or margarine
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (100 to 110 degrees)
1 tablespoon sugar
4 cups all-purpose flour
1 1/2 teaspoons salt
1/3 cup firmly packed brown sugar

Bring 2 cups water to a boil in a medium saucepan; stir in oats
and butter. Boil, stirring constantly, 1 minute. Remove from heat;
let cool to 110 degrees. Stir together yeast, 1/2 cup warm water,
and 1 tablespoon sugar in a 2-cup measuring cup; let stand 5
minutes. Beat oat mixture, yeast mixture, flour, salt, and brown
sugar at medium speed with an electric mixer until smooth. Turn
dough out onto a lightly floured surface; knead until smooth and
elastic (about 5 minutes). Place in a well-greased bowl, turning
to grease top. COVER and let rise in a warm place (85 degrees),
free from drafts, 1 hour or until dough is doubled in bulk. Punch
dough down, and divide in half; shape each portion into 16 (1 1/2-
inch) balls. Place evenly into 2 lightly greased 9- x 1 3/4-inch
round cake pans. Cover and let rise in a warm place (85 degrees),
free from drafts, 30 minutes or until doubled in bulk. Bake at 375
degrees for 15 minutes or until golden brown.

YIELD: 32 Rolls

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