Muffins (1 of 5)

Contents

Cornbread Fresh Pear Banana Curry Best Ever Banana Amaretto Almond Fondue Cheese Lemon Cheese & Raisin Donna's Beer Coconut Cream Curacao Banana Bran Pumpkin Blueberry Bran Kiwifruit Banana Pecan Banana Walnut Chocolate Chip Fig Carrot Raisin Avocado Poppy seed Pumpkin Poppyseed Banana Poppyseed Lemon Spiced Corn & Bacon Coffee Pail Full Chocoholics' Cheesecake Golden Zucchini Gingerbread Hazelnut Strawberry Surprise Sour Cream Banana Almond Blackstrap Molasses Bran Black Bottom Low Cholesterol Oat Bran

Even Lower Cholesterol Oat Bran Heavenly Maple Syrup Mother Milner's Old-Fashioned Bran Sonja's Date (sounds like gossip) Apple Raisin Applesauce Raisin Cappuccino Chip

CORNBREAD MUFFINS
1/2 cup polenta, 1/2 cup self-raising flour, 1 Tbsp castor sugar, 1/3 cup milk 1/2 tsp ground cumin, 1 Tbsp chopped fresh parsley, 1 egg lightly beaten 3/4 oz butter, melted Preheat oven to 400oF, lightly grease 4 pans. Sift polenta, flour, sugar & cumin into bowl. Stir in parsley, butter, egg & milk, stir until just combined. Spoon into pans and bake for about 25 mins or until lightly browned. Makes 4. Suitable to freeze.

FRESH PEAR MUFFINS

Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 1/2 cup golden syrup 2 eggs, 1 cup milk, 4 fresh pears peeled & diced Dry Mix - 3 cups flour, 2 tsp cinnamon, 2 tsp mixed spice, 4 tsp gr.ginger Preheat the oven to 350oF & prepare pans. Thoroughly blend the margarine, sugar & golden syrup. Beat in the eggs & add the milk, mix well. Stir in the pears. Carefully stir in the previously combined dry mix. Place in pans & bake for 25-30 mins. Makes 12-14. Variations: FP with Caraway - Add 3 tsp of caraway seeds to the wet mix. FP with Nuts - Add 1/2 cup of chopped walnuts or pecans to the wet mix. FP & Double Ginger - Add 1/2 cup crystallised ginger to the wet mix. FP with Raisins - Add 1/2 cup chopped raisins to the wet mix. FP with Rye - Replace the flour with 3 cups rye flour & 4 tsp baking powder.

BANANA CURRY MUFFINS

2 cups flour, 2 tsp baking powder, 1.1/2 cups bran, 2 ozs butter, 1 cup milk 1 tsp curry powder, 1 Tbsp treacle or golden syrup, 3/4 cup mashed bananas 3 Tbsp sweetened condensed milk, 1/2 tsp baking soda Preheat oven to 350oF, prepare pans. Sift flour & b/pdr, stir in bran & make a well in the centre. Melt the butter, curry pdr, treacle & condensed milk together. Dissolve the soda in the milk & pour into the dry ingredients with the butter mixture & the bananas. Stir until just combined. Spoon into pans & bake for 15-20 mins or until well risen & golden. Makes 16-18 muffins. Microwave Instructions: Place paper muffin cases into a microwave-proof muffin tray. Just over half fill each case. Place on a microwave-proof rack

& cook on high power for 2.1/2 to 3 mins or until no wet spots are visible. Repeat with remaining mixture. For microwave ovens without a rotating turntable, give tray a quarter turn halfway through cooking.

BEST EVER BANANA MUFFINS

3 large ripe bananas, 3/4 cup sugar, 1 egg, 1/3 cup melted butter 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, 1.1/2 cup flour Preheat oven to 375oF, prepare pans. Mash bananas, add sugar & slightly beaten egg. Add the melted butter. Add dry ingredients & bake for 20 mins. Makes 9 large muffins.

AMARETTO & ALMOND MUFFINS

2/3 cup sour milk, 3 Tbsp melted butter or margarine, 1 egg 1/2 cup amaretto liqueur, 1 cup sliced almonds, 2 tsp baking powder 1/2 cup sugar, 2 cups flour Preheat oven to 400oF and grease muffin pans. Put the first 5 ingred. into a bowl & mix well, then add the remaining ingred. & blend until just mixed. Put into pans & bake for 15-20 mins. Makes 12.

FONDUE CHEESE MUFFINS

1 egg, 1 cup milk, 3 Tbsp melted margarine, 3 Tbsp kirsch 1 cup grated gruyeye cheese, 1 clove garlic crushed, 1/2 tsp nutmeg 3 tsp baking powder, 2 cups flour Preheat oven to 375oF, prepare pans. Put the first 4 ingredients into a bowl & mix well. Add the remaining ingredients & blend until just mixed. Spoon into pans & bake for 15-20 mins. Makes 12 muffins.

LEMON-CHEESE & RAISIN MUFFINS

2/3 cup milk, juice & grated rind of 1 lemon, 2 eggs, 1/4 cup white sugar 1/4 cup brown sugar, 1/4 cup lemon cheese, 1/2 cup raisins, 2 cups flour 1 cup shredded coconut, 1 Tsp baking powder Preheat oven to 375oF, prepare pans. Mix all ingredients except the flour & b/pdr. Add flour & b/pdr & mix until just blended. Spoon into pans & bake for 20-25 mins. Makes 14 moist & tasty muffins. If you can't buy lemon cheese then here is a couple of recipes, you can use either in the muffins.

LEMON CHEESE
4 ozs butter, 1 cup sugar, 1 cup water, juice of 2 lemons & grated rind of 1, 2 eggs, 1 pkt lemon jelly crystals (jello?)

Put butter, sugar, lemon rind & juice, water & jelly crystals in a double boiler, or put in a basin & stand in a saucepan of hot water. When mixture is melted add the well-beaten eggs. Stir occasionally until the mixture thickens. (Do NOT let it boil). Pour into hot jars & cover when cold. Store in refrigerator.

LEMON HONEY
1 lb sugar, 4 ozs butter, 4 eggs, juice & rind of 4 lemons Grate only the yellow parts of the lemons as the white pith is bitter. Strain the juice, beat eggs a little, put all ingredients into a double boiler or put in a basin & stand in hot water. Cook slowly until thick & smooth. (This may take quite awhile, do NOT let it boil). Put into hot jars & cover when cold. Store in refrigerator.

DONNA'S BEER MUFFINS

3 cups flour, 5 tsp baking powder, 1/2 tsp salt, 3 Tbsp sugar 1 bottle of beer Preheat oven to 350oF, prepare pans. Measure dry ingredients into bowl & pour beer over, stirring to blend. Spoon into pans & brush tops with butter. Bake for 15-20 mins. Makes 9 large muffins. Serve hot, a little grated cheddar cheese may be sprinkled on top before baking if desired. NOTE: Copied without permission from Muffin Mania. As this book is Canadian I've asked a Canadian friend how large a bottle of beer is over there, she says they are small about equivalent to a can of beer here (NZ), about 375 mls I think but don't quote me on that. If you DO KNOW the size of a Canadian bottle of beer please DON'T EMAIL me with the information, tell the newsgroup!

COCONUT-CREAM MUFFINS
2 eggs, 1 Tbsp rum, 3 Tbsp melted margarine, 1 cup coconut cream 1 cup coarsely shredded coconut, 3/4 cup chopped pineapple 2 tsp baking powder, 1/2 cup sugar, 1.3/4 cup flour Preheat oven to 400oF, prepare pans. Put the first six ingredients into a bowl & mix well. Add the dry ingredients & blend until just mixed. Spoon into pans, sprinkle a little coconut on top of each muffin & bake for 50-20 mins. Makes 12 muffins. NOTE: Coconut cream is canned & comes from the Pacific Islands, I do hope it is available in the States & elsewhere.

CURACAO MUFFINS
Wet Mix - 1/2 cup melted margarine, 3/4 cup sugar, 1/4 cup apple juice 1/2 cup curacao liqueur, 2 eggs, 1/2 cup lemon cheese Dry Mix - 2 tsp baking powder, 1.3/4 cups flour

Preheat oven to 375oF, prepare pans. Blend wet mix ingredients & mix well. Fold in the previously mixed dry ingredients until just blended. Spoon into pans & bake for 15-20 mins. Makes 20 muffins. Note: Curacao is an orange flavoured liqueur.

BANANA & BRAN MUFFINS

Wet Mix - 1/2 cup margarine or oil, 1/4 cup sugar, 2 eggs 1/4 cup golden syrup, 1.1/2 cups mashed banana 1/2 cup milk or yoghurt, 1 Tbsp orange rind Dry Mix - 1 cup flaky bran, 2 cups self-raising flour, 1/2 tsp baking soda 1/2 tsp nutmeg. Topping - Equal parts of cinnamon & sugar. Preheat oven to 400oF & grease muffin pans. Beat well, all of the wet mix ingredients & gently fold in the previously combined dry ingredients. Place in the muffin pans, sprinkle with topping and bake for 20-25 mins. Makes 12-14. Variation: 1/2 cup mixed dried fruits & nuts may be added to the wet mix as desired.

1.1/2 cups self raising flour, 1/4 tsp nutmeg, 1/2 cup (firm) brown sugar 1/2 cup drained, mashed, cooked pumpkin, 1/2 cup milk, 1/2 tsp salt 1/4 tsp spice, 1/4 cup oil, 1/2 cup sultanas Sift flour, salt, nutmeg, spice and stir in sugar. Add sultanas. Beat egg in separate bowl, add oil, pumpkin, milk & mix well. Add dry ingredients to wet mix and mix with the MINIMUM amount of stirs (over stirring will produce pointy peaked muffins). 3/4 fill muffin pan (grease if not using non-stick pan) & bake 375oF for 18-20mins.

PUMPKIN MUFFINS

BLUEBERRY BRAN MUFFINS

Wet Mix - 1/2 cup butter, 1/2 cup sugar, 1.1/2 cups milk, 1/4 cup lemon juice 2 eggs, 1 cup blueberries frozen/fresh/canned (drained), 2 Tbsp honey Dry Mix - 2 cups self-raising flour, 1 cup flaky bran Preheat oven to 400oF, grease pans. Thoroughly blend butter & sugar, add warmed honey & lemon juice. Beat in the eggs then the milk. Gently fold the blueberries into the mixture taking care not to break them. Fold the flour into the wet mix then place into pans. Bake for 20-25 mins. Makes 12

KIWIFRUIT MUFFINS - 1
Wet Mix - 2 eggs, 1/2 cup sugar, 1/4 cup oil, 1/2 cup milk 4 large very ripe mashed kiwifruit, 1/4 tsp vanilla essence 1 Tspn lemon juice Dry Mix - 3 cups self-raising flour Topping - equal parts sugar & mixed spice (optional) Preheat oven to 350oF, prepare pans, or line them with muffin

papers. Blend the eggs, sugar & oil. Mix in the remaining wet mix ingredients then carefully fold in the flour. Place in the muffin pans, sprinkle with topping if desired & bake for 25-30 mins. Makes 12. Variations: Kiwifruit & Banana: Add 1 chopped banana to the wet mix & 2 Tbsp of extra flour to the dry mix. Comment: These muffins are a very pale colour when cooked.

KIWIFRUIT MUFFINS - 2
3/4 cup white flour, 1/2 cup cornmeal, 1/2 cup wholemeal 3 tsps baking powder, 1/2 cup oil, 1/2 cup sugar 1/2 cup kiwifruit-peeled,chopped; 2 eggs, 1/2 cup milk Sift flour & b/pdr into a bowl, add cornmeal, wholemeal & sugar. In another bowl beat eggs, oil & milk. Gently stir kiwifruit into wet mixture. Add dry mix to wet mix and stir until JUST combined Spoon into pans & bake at 400oF for 15-20 mins. Makes 12.

BANANA PECAN MUFFINS

1.1/2 cups flour, 1 tsp baking SODA, 3/4 cup raw sugar 3.1/2 ozs butter, 1 egg, 1.1/2 tsps baking POWDER 1.1/2 cups bran, 1/2 cup chopped pecans or walnuts 2 very ripe bananas, 1/2 cup milk, 1/2 cup plain yoghurt Sift flour, b/pdr, b/soda into a bowl. Stir in bran, sugar & nuts. Make a well in centre of dry ingredients. Melt butter in a small pot or microwave. Mash bananas. Lightly beat egg, milk & yoghurt together. Add bananas to dry ingredients. Pour melted butter & egg mixture into the well & mix with a fork until JUST combined. Spoon into prepared pans & bake at 430oF for 15-20 mins.

BANANA & WALNUT MUFFINS

1 oz butter, 1.1/2 cups flour, 1/4 tsp nutmeg, 1/2 tsp salt 1 egg, 1/2 cup chopped walnuts, 1/2 tsp grated lemon rind 2 bananas, 1.1/2 tsp baking powder, 1/4 cup sugar 3/4 cup milk, 2 Tbsp oil, 1/2 tsp grated orange rind Melt butter, mash bananas. Sift flour, b/pdr, nutmeg, sugar & salt into a bowl. Add melted butter, milk, egg, oil, nuts & rinds to bananas. Make a well in centre of dry ingredients & gently stir in banana mixture. Spoon into prepared pans & bake at 400oF for 15-20 mins. Makes 18.

CHOCOLATE CHIP MUFFINS

Wet Mix - 1/2 cup butter or margarine, 1/2 cup sugar, 2 eggs 1 cup milk, 1/2 cup yoghurt, 1 tsp vanilla essence 1/2 cup chopped chocolate or chocolate chips Dry Mix - 3 cups self-raising flour

Preheat oven to 350oF, prepare pans. Thoroughly blend the margarine & sugar & beat in the eggs, milk, yoghurt & vanilla. Mix in the chips. Gently fold the flour into the wet mix. Place in pans & bake for 15-20 mins. Makes 12-14. Variations: Double Choc: Add 2 Tbsp cocoa blended with 4 Tbsp of boiling water to the wet mix. Choc & Raisin &/or Pecan: Add 1/2 cup chopped raisins and/or 1/2 cup chopped pecans to the wet mix of Choc or Double Choc muffins. Chocolate Macaroon: Add 1/2 cup dessicated coconut to any of the above recipes.

FIG MUFFINS
Wet Mix - 1/2 cup oil, 1/2 cup sugar, 2 eggs, 1/2 cup milk 1/2 orange juice, 2 tsps orange rind, 1 cup chopped dried figs Dry Mix - 2.1/2 cups self-raising flour 1/4 tsp baking soda Preheat oven to 400oF, grease pans. Thoroughly blend all the wet mix ingredients lastly adding the figs, gently fold the dry mix into the wet mix. Place in pans and bake for 20-25 mins. Makes 10-12. Variations: Fig & Ginger - Add 1/2 cup of chopped preserved ginger to the wet mix. *Comment: I'm not sure if the orange juice is supposed to be the juice of 1/2 an orange or whether there was a misprint and it should have been 1/2 cup orange juice, try the smallest amount and then add more if too dry.

CARROT & RAISIN MUFFINS (1)

1.1/4 cups flour, 3/4 cup creamota (quick cooking rolled oats), 2 tsp baking powder, 1/4 tsp salt, 3/4 cup milk, 1 cup grated carrot 3/4 cup raisins, 1/2 tsp cinnamon, 1 egg, 3 Tbsp oil Mix flour, creamota, b/pdr & salt. Stir in carrot, raisins & cinnamon. Beat egg, milk & oil. Make a well in centre of dry ingredients, pour in liquid. Mix lightly. 3/4 fill greased muffin pans & bake at 375oF for 15-20 mins.

CARROT & RAISIN MUFFINS (2)

1 cup bran, 3/4 cup flour, 1 tsp baking soda, 1 Tbsp golden syrup, 1 egg 1 small carrot, 1/4 tsp salt, 1/4 cup cottage cheese, 1/4 cup raisins 1/2 cup sugar, 3/4 cup milk Place bran, milk, golden syrup & egg into a mixing bowl. Peel & grate carrot & add with cottage cheese & raisins. Leave to stand for 5 mins. Add flour, sugar, b/soda & salt. Mix until just combined. 3/4 fill greased muffin pans & bake at 350oF for 20 mins or until well-risen & golden. Makes 9.

CARROT 'n RAISIN MUFFINS (3)

1/4 cup oil, 1/4 cup brown sugar, 2 eggs separated, 1 cup grated carrot 1.1/2 cups self-raising flour, 1 egg white extra, 1 tsp cinnamon 1/2 tsp nutmeg, 1.1/4 cups all-bran, 1/2 cup raisins, 1 cup buttermilk sunflower seeds for topping Combine oil & brown sugar in a bowl. Beat in egg yolks. Stir in carrot. Sift flour & spices together in another bowl, stir in all-bran together with carrot mixture, raisins & buttermilk. Do not over stir. Fold in stiffly beaten egg whites. 3/4 fill greased muffin pans & sprinkle with seeds. Bake at 400oF for 20-25 mins.

AVOCADO MUFFINS
Wet Mix - 1/4 cup margarine, 1/4 cup sugar, 1 egg, 1 avocado pureed 1 cup toasted slivered almonds, 1 cup milk Dry Mix - 2 cups self-raising flour Preheat oven to 400oF & prepare pans. Cream butter & sugar & beat in the egg. Blend in the avocado & milk & mix in the nuts. Lastly add the flour & mix gently but thoroughly until the ingredients are moistened & combined. Place in pans and sprinkle each muffin with topping. Bake for 20-25 mins. Makes 10-12. Note: I also add a little grated lemon rind. Almonds may be toasted quickly in the microwave or in a dry frying pan, stir constantly to stop burning. These muffins are one of my favourites.

POPPYSEED MUFFINS
Wet Mix - 1.1/2 cup yoghurt, 1/4 cup oil, 2 tsp vanilla, 1/3 cup sugar 1/4 cup poppy seeds, 2 eggs Dry Mix - 1.3/4 cups flour, 2 tsp baking powder Preheat oven to 375oF, prepare pans. Combine wet mix ingredients & mix well. Add combined dry mix to wet mix until just combined. Spoon into pans & bake for 10-15 mins. Makes 12.

PUMPKIN & POPPYSEED MUFFINS

Wet Mix - 1/2 cup cooked, mashed pumpkin, 1/2 cup milk, 4.1/2 oz butter 3/4 cup raw sugar, 1 egg, 1/3 cup poppy seeds Dry Mix - 2 cups self-raising flour Reheat oven to 375oF, prepare pans. Cream butter & 1/2 cup sugar, add egg & beat until light & creamy. Add milk then fold in pumpkin, p/seeds then flour. Spoon into pans & sprinkle each muffin with the remaining sugar. Bake for 25 mins. Makes 12.

BANANA & POPPYSEED MUFFINS

4.1/2 oz butter, 3/4 cup brown sugar, 2 eggs, 2 cups flour, 1 tsp b/pdr 2 tsp ground nutmeg, 1/2 tsp cinnamon, 1/4 tsp mixed spice, 1/4 cup milk 1/4 cup poppy seeds, 2 large bananas, ground nutmeg extra Reheat oven to 350oF, prepare pans. Melt the butter in a saucepan. Add sugar & beat until well combined & paler in colour. Beat eggs until thick & pale. Sift flour, b/pdr, measured nutmeg, cinnamon & mixed spice together, add poppy seeds. Mash bananas, add to sugar mixture & stir to combine. Fold sifted ingredients, milk & egg alternately into the banana mixture until just combined. Do not overmix. Spoon into pans, sprinkle tops with nutmeg & bake for about 15 mins. Leave in tin 5 mins before turning out. Makes 12.

LEMON SPICED MUFFINS

2 cups flour, 4 tsp baking powder, 1.1/2 tsp cinnamon, 1/2 cup sugar 1 Tbsp grated lemon rind, 1/2 cup oil, 2 eggs, 1/4 cup milk 1 cup unsweetened natural yoghurt Topping: 1/4 cup raw sugar & 1 tsp ground cinnamon mixed together Preheat oven to 400oF, prepare pans. Sift flour, b/pdr & cinnamon, stir in sugar & lemon rind. Lightly beat the oil, eggs, yoghurt & milk together. Add dry mix to wet mix until just combined. Spoon into pans, sprinkle with topping, bake for 15-20 mins or until golden & well risen. Makes 12.

CORN & BACON MUFFINS

4 finely chopped bacon rashers, 2 cups self-raising flour, 1 tsp paprika 2 ozs chopped butter, 1 lightly beaten egg, 1 tsp grain mustard 1/4 cup buttermilk, 4-5 oz can creamed corn, 1/2-2/3 cup milk 2 Tbsp grated fresh parmesan cheese Preheat oven to 375oF, prepare pans. Cook bacon until crisp, drain on absorbent paper. Sift flour & paprika, rub in butter until mixture resembles fine breadcrumbs. Stir in bacon. Mix egg, mustard, buttermilk, corn & 1/2 cup milk together. Add dry mix to wet mix adding the rest of the milk if required. Spoon into pans, sprinkle with cheese, bake for about 20 mins or until done. Makes 12.

COFFEE MUFFINS
1 cup very strong cold black coffee, 1 cup sugar, 2 eggs, 1 cup yoghurt 2.1/2 cups flour, 2 tsp baking powder Preheat oven to 400oF, prepare pans. Put the first four ingredients into a bowl & mix well. Add the dry mix to the wet mix until just combined. Spoon into pans & bake for 15-20 mins. Makes 15.

PAIL FULL OF MUFFINS

This recipe makes 6 dozen muffins. The batter may be kept 6 weeks covered in the refrigerator. Prepare recipe the day BEFORE baking.

2 cups all bran cereal, 2 cups boiling water, 1 cup butter or margarine 3 cups white sugar, 3 Tbsp brown sugar, 4 eggs, 1 qt.buttermilk, 1 Tbsp salt 5 cups flour, 3 Tbsp baking soda, 4 cups bran flakes (8 oz) 2 cups raisins or chopped dates Pour boiling water over all bran & let stand. In very large bowl (or bath tub), cream butter, sugars & eggs. Add buttermilk & then bran mixture. Mix well. Premix flour, b/soda & salt & add to above mixture. Mix well. Add bran flakes & fold in until just combined. Add raisins or dates. Chill 1 day before baking. Spoon into pans & bake at 375oF for 15-20 mins.

CHOCOHOLICS' CHEESECAKE MUFFINS

2.3/4 ozs cream cheese, 2 Tbsp sugar, 1 beaten egg, 1/3 cup cooking oil 3/4 cup milk, icing sugar, 1 cup flour, 3 Tbsp cocoa, 1/2 tsp salt 2 tsp baking powder, 1/2 cup sugar In a small bowl, beat cream cheese & 2 Tbsp sugar until light & fluffy. Set aside. In a large bowl, stir together flour, 1/2 cup sugar, cocoa, baking powder & salt. Combine egg, milk & oil. Add dry mix to wet mix until just combined. Spoon half of batter into prepared pans, put 1 tsp cream cheese on top of each muffin, top with rest of batter. Bake at 375oF for 20 mins. Dust with icing sugar. A delicious dessert muffin. Note: Icing Sugar = Confectioner's Sugar or Powdered Sugar.

GOLDEN ZUCCHINI MUFFINS

2 eggs, 2/3 cup grated carrots, 2/3 cup raisins, 1/2 tsp vanilla 1/2 cup melted margarine or butter, 1/4 tsp allspice (or pumpkin pie spice) 1/2 tsp baking powder, 1 tsp ground coriander, 1.1/2 cups flour 2/3 cup grated yellow zucchini (courgette) Preheat oven to 375oF, prepare pans. Put the first seven ingredients into a bowl & mix well. Add the remaining ingredients & blend until just mixed. Spoon into pans & bake for 20-25 mins. Makes 12.

GINGERBREAD MUFFINS
Wet Mix - 1 egg, 1/2 cup golden syrup, 1/2 cup sugar, 1/4 cup oil 1/8 tsp dry mustard, 1/4 tsp cinnamon. 1/2 cup yoghurt 2 tsp ground ginger (pr preferably freshly grated ginger) Dry Mix - 1 cup flour, 1 tsp baking powder Preheat oven to 350oF, prepare pans. Combine wet mix ingredients & mix well. Add the dry mix to the wet mix until just combined. Spoon into pans & bake for 15-20 mins. Makes 12. These muffins are best made with freshly grated real ginger, if you can be bothered.

HAZELNUT MUFFINS

Wet Mix - 2 eggs, 3/4 cup yoghurt, 1/2 cup melted butter or margarine, 1/2 cup frangelico liqueur*, 1/2 cup sugar Dry Mix - 1.1/2 cups flour, 1/2 cup chopped hazelnuts*, 3 tsp baking powder Preheat oven to 400oF, prepare pans. Combine wet mix ingredients & mix well. Add the dry mix to the wet mix until just combined. Spoon into pans & bake for 15-20 mins. Makes 12. * Frangelico is a hazelnut liqueur. I believe hazelnuts are also known as filberts in the States.

STRAWBERRY SURPRISE MUFFINS

Wet Mix - 1/3 cup melted butter or margarine, 1 cup yoghurt, 2 eggs 1/2 cup sugar Dry Mix - 2 tsp baking powder, 2/3 cup oat bran, 1.1/4 cups flour 1/4 cup sliced almonds Surprise: 1/2 cup strawberry jam Preheat oven to 400oF, prepare pans. Combine wet mix ingredients & mix well. Add the dry mix to the wet mix until just combined. Spoon half of the batter into each pan, put a little strawberry jam into the centre of each muffin & top off with remaining batter. Scatter a few extra sliced almonds on top if desired & bake for 15-20 mins. Makes 12.

SOUR CREAM MUFFINS

Wet Mix - 1 egg, 1 cup sour cream, 1/4 cup milk Dry Mix - 1.1/2 cups flour, 2 Tbsp sugar, 1 tsp baking powder 1/2 tsp baking soda, 1 tsp nutmeg, 1 tsp salt 1/2 cup raisins (if desired) Preheat oven to 375oF, prepare pans. Beat egg, stir in sour cream & milk. Combine dry ingredients except raisins & add to wet mix. Fold in raisins, spoon into pans & bake for 15-20 mins. Makes 8-9 large muffins.

BANANA ALMOND MUFFINS

Wet Mix - 1/4 cup sour milk, 1/3 cup softened margarine, 2 eggs 2 bananas mashed, 1/2 tsp almond extract (essence) Dry Mix - 1 cup flour, 3/4 cup sugar, 1.1/2 tsp baking powder 1 cup almonds, sliced & toasted Preheat oven to 375oF, prepare pans. Combine wet mix ingredients & mix well. Add the dry mix to the wet mix until just combined. Spoon into pans & bake for 15-20 mins. Makes 12. Note: Milk may be soured by adding a little lemon juice to it & leaving until curdled.

BLACKSTRAP MOLASSES BRAN MUFFINS

2 cups bran, 1/2 cup oil, 1/2 cup blackstrap molasses, 2 eggs

2.1/2 cups yoghurt, 1 cup raisins, 2.1/2 cup flour, 3 tsp baking powder Preheat oven to 400oF, prepare pans. Mix the bran & the oil together. Add the molasses, eggs & yoghurt & mix well. Add the raisins, flour & baking powder until just combined. Spoon into pans & bake for 15-20 mins. Makes 18 muffins.

BLACK BOTTOM MUFFINS

Muffin Batter: 1.1/4 cups flour, 3/4 cup sugar, 1/2 tsp baking soda 1/3 cup unsweetened cocoa, 1/4 tsp salt, 2/3 cup buttermilk 1/4 cup vegetable oil, 1 lightly beaten egg, 1 tsp vanilla 1/4 cup lightly salted butter or margarine, melted & cooled 1/3 cup semisweet chocolate chips, chopped Topping: 6 ozs softened cream cheese, 1/4 cup sugar 1 lightly beaten egg, 1/8 tsp almond extract 1/4 cup toasted slivered almonds Preheat oven to 375oF, prepare pans. In a large bowl, stir together flour, sugar, cocoa, baking soda & salt. In another bowl, stir together buttermilk, oil, butter, egg & vanilla until blended. Add dry mix to wet mix until just combined. Stir in chips. Spoon into pans. In a medium bowl, stir together cream cheese, sugar, egg & almond extract until well blended; stir in almonds. Spoon mixture over muffins. Bake 20-25 mins or until cooked. Makes 12. These muffins freeze well.

LOW-CHOLESTEROL OAT-BRAN MUFFINS

Wet Mix - 2 cups low-fat yoghurt, 3 Tbsp oil, 3 egg whites, 1/2 cup sugar Dry Mix - 2 cups rolled oats, 1 cup oat bran, 1.1/2 cups flour, 2.1/2 Tbsp baking powder, 2 tsp cinnamon Preheat oven to 375oF, prepare pans. Combine wet mix ingredients & mix well. Add the dry mix to the wet mix until just combined. Spoon into pans & bake for 20-25 mins. Makes 20 muffins. Watching your cholesterol isn't at all difficult when you can make muffins like this to have with a cup of tea.

EVEN LOWER CHOLESTEROL OAT-BRAN MUFFINS

Wet Mix - 1.1/2 cup low-fat milk, 2 Tbsp oil, 2 egg whites 2 mashed bananas Dry Mix - 2.1/2 cup oat bran, 1 Tbsp baking powder, 1/2 cup chopped walnuts 1/2 cup brown sugar Preheat oven to 350oF, prepare pans. Combine wet mix ingredients & mix well. Add the dry mix to the wet mix until just combined. Spoon into pans & bake for 15-20 mins. Makes 12.

HEAVENLY MAPLE SYRUP MUFFINS

1/4 cup margarine, 1/2 cup sugar, 1 tsp salt, 1.1/4 cup flour, 1/2 cup milk 2 tsp baking powder, 3/4 cup rolled oats, 1/2 cup maple syrup Glaze: 1 Tbsp butter, 1/2 cup icing sugar, 1 Tbsp maple syrup Preheat oven to 350oF, prepare pans. Soften margarine, blend in sugar & salt. Add dry ingredients & blend with pastry cutter until crumbly. Mix in oats. Blend milk & syrup together & pour over dry ingredients stirring only until just combined. Bake for 20 mins or until cooked. Spread glaze over when slightly cooled. Makes 8 large muffins.

MOTHER MILNER'S OLD FASHIONED BRAN MUFFINS

3/4 cup brown sugar, 1 egg, pinch salt, 1 cup natural bran, 1/2 cup sour milk shortening the size of an egg (approx. 1/4 cup), 1 cup flour 1 scant tsp baking soda, 1 tsp baking powder Cream shortening & sugar & add the egg & beat. Add the bran & the sour milk in which the soda has been dissolved. Add flour, baking powder & salt. Bake at 375oF for 15-20 mins. Dates may be added. Cook the dates with a little water & let them cool. Mix the date mixture with flour before adding to batter. Makes 8 large muffins. (Pour maple syrup over these for a yummy dessert).

SONJA'S DATE MUFFINS

1/2 cup brown sugar, 1 egg, 1 tsp salt, 1 Tbsp oil, 1.1/2 cup natural bran 3/4 cup flour, 1 tsp baking soda, 1 cup sour milk or buttermilk Date Filling: 1 cup chopped dates, 1 cup hot water, 1/2 cup brown sugar 1 tsp lemon juice Mix Date filling ingredients in a saucepan & simmer until thickened. Measure sugar, egg, salt, oil & date filling into one bowl. Beat vigorously until smooth. Add bran. Add flour & baking soda, then milk, mix until just combined. Spoon into prepared pans & let stand 3 mins, bake 375oF for 20 mins. Makes 10 large muffins. These muffins are VERY moist.

APPLE RAISIN MUFFINS

1.1/2 cups apples, peeled, cored & chopped 1 cup raisins, 2 Tbsp sherry, 1/2 cup sugar, 3/4 cup cream 1/2 cup softened margarine, 2 tsp mixed spice, 2 eggs 2 cups flour, 3 tsp baking powder Preheat oven to 400oF, prepare pans. Put the 1st three ingredients into a bowl & set aside. Put the next three ingredients into another bowl & mix well. Add the remaining ingredients plus the apple mixture & blend until just combined. Spoon into pans & bake for 15-20 mins. Makes 15.

APPLESAUCE RAISIN MUFFINS

4 eggs, 2 cups sugar, 1.1/2 cups oil, 1.2/3 cup applesauce, 1 tsp salt

3 cups flour, 1 Tbsp cinnamon, 2 tsp baking powder, 2 tsp baking soda 2 cups raisins Beat eggs slightly, add sugar, oil & applesauce & beat thoroughly. Add dry ingredients & blend until just combined. Stir in raisins. Spoon into prepared pans & sprinkle with brown sugar. Bake at 375oF for 15-20 mins. Makes 18-24 good size muffins.

CAPPUCCINO CHIP MUFFINS

2 cups flour, 3/4 cup sugar, 2.1/2 tsp baking powder, 1/2 tsp salt 2 tsp instant espresso coffee powder, 1/2 tsp ground cinnamon 1 cup milk (scalded & cooled, if desired), 1 lightly beaten egg 1/2 cup lightly salted butter or margarine, melted & cooled 1 tsp vanilla, 3/4 cup semisweet chocolate mini-chips Preheat oven to 375oF, prepare pans. In a large bowl, stir together flour, sugar, baking powder, coffee, salt & cinnamon. In another bowl, stir together milk, butter, egg & vanilla until blended. Add dry mix to wet mix until just combined. Stir in chips. Spoon batter in pans & bake for 15-20 mins or until cooked. Makes 12. These muffins freeze well. Delicious served with Espresso Spread: 4 ozs cream cheese softened, 1 Tbsp sugar, 1/2 tsp vanilla, 1/2 tsp instant espresso powder, 1 oz semisweet chocolate, grated Place all ingredients in a food processor fitted with a steel blade; process 30 secs, or until smooth, stopping to scrape down sides of container with rubber scraper, if necessary. Serve immediately or cover & refrigerate. To serve, let stand 10 mins at room temperature to soften. Makes approx. 1.1/2 cups.

Basic Country Loaf

Sponge: 1 envelope (1/4 ounce) active dry yeast 1 1/2 cups warm water (105 to 110) 2 cups unbleached all-purpose flour Dough: 3/4 cup coarsely ground whole wheat flour 1 cup warm water (105 to 110) 1 tablespoon coarse salt About 6 1/2 cups all-purpose flour 1 egg white, lightly beaten Sesame seeds, poppy seeds, cracked wheat or flour, for topping (optional) Make the sponge about 12 hours ahead: In a large bowl, dissolve the yeast in 1/4 cup of the warm water. Let stand for 5 minutes. Stir in the remaining 1 1/4 cups water and the flour, beating by hand or in a mixer with a dough hook for 1 minute. Cover the bowl with plastic wrap and let the sponge stand at room temperature for 12 to 14 hours. Make the dough: Stir the whole wheat flour, warm water, salt and about 4 cups of the all-purpose flour into the sponge until the dough becomes hard to work, then turn it out onto a well-floured surface. Let the dough rest while you clean the bowl. Now start kneading, slapping the dough around, scraping it up, gradually adding about 1 1/2 cups more all-purpose flour and kneading until smooth and elastic, 8 to 10 minutes. Return the dough to the bowl, cover with plastic wrap and let rise at room temperature until almost triped in volume, about 2 hours. Turn the dough out again onto a floured surface, punch it down, and tear off a small hunk (6 ounces) to reserve for the levain (see Note). Divide the remaining dough in half and shape each piece into a 1 1/2 inch thick disk. With the palms of your hands, coax the sides of each disk down and under all around, stretching the gluten cloak and plumping up each loaf into a round shape. Pinch together the seams on the bottom and place the rounds seam-side down on 2 lightly greased baking sheets. Cover loosely with a towel and let rise until doubled in volume, about 1 hour. Preheat the oven to 450F. Paint the top and sides of the risen loaves with the beaten egg white to glaze. Sprinkle, if you wish, with one of the toppings and place on the middle rack of the oven. Immediately throw a few ice cubes on the oven floor to create steam. Add more ice after 3 minutes and again after 6 minutes. Bake for a total of 15 minutes. Then reduce the oven temperature to 350F and bake for 20 minutes longer, or until the bread sounds hollow when the bottom is tapped. Turn the oven off and let the bread rest in the hot oven for 15 minutes. Remove to a rack and let cool.

Note: Put the hunk of reserved dough (about 6 ounces) in a covered jar with 1 1/2 cups of warm water. This is the levain, which will go into the next loaf. Let stand at room temperature for 12 hours, then refrigerate. The levain will keep for up to 10 days; freeze for longer storage.

Boston Brown Bread

1 c corn meal, sifted 2 c whole wheat flour, unsifted 2 t baking soda 1 1/2 t salt 1/2 c raisins, parboiled 3/4 c molasses 2 c buttermilk or sour milk -Combine corn meal and flour with baking soda and salt; sift together. Stir in the parboiled raisins, which you have dried off with paper towel. Combine molasses and milk, add to flour mixture. Steam in three well greased covered one quart molds, filled 2/3 full so as to allow room for expansion, for 3 hours. Uncover molds and bake in a 250 F oven for 25-30 min. Re-steam any of the loaves not used immediately after baking before serving.

Herb Bubble Bread

Yields one large round loaf 3 - 3.5 c flour 2 T sugar 1.5 t salt 1.25 oz yeast (1 pkg) 1.25 c milk 2 T vegetable oil 1 egg 0.33 c melted butter or margarine 2 T Parmesan 1 T sesame seeds 1 t garlic salt 0.55 t paprika 0.5 t parsley 0.5 t rosemary 0.5 t thyme Lightly grease a 2 - 2.5 qt deep round casserole In a large bowl combine 1 c flour, sugar, salt and yeast In small saucepan heat milk and vegetable oil until very warm (120 -130!F) Add egg and warm liquid to flour mixture. With electric mixer beat 30 sec at low speed, 3 min at medium speed With wooden spoon stir in remaining flour to make a soft dowgh Turn dough out onto lightly floured board. Knead until smooth and elastic, about 1-2 min Place dough in warm greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, 45-60 min Punch down dough. Pinch off walnut-size balls of dough and dip in melted butter. Place in prepared casserole forming one layer Combine cheese, seeds, garlic salt, paprika, and herbs. Sprinkle half over layer of bubbles. Make a second layer of buttered bubbles; pour remaining butter over bubbles, sprinklre with remaining seasoning mixture Cover; let rise in warm place, free from draft, until light and bubbles almost reach top of casserole, 30 - 45 min Just before rising time is up, preheat oven to 400!F. Bake 25-30 min, or until top sounds hollow when lightly tapped.

Cool in pan 10 min; loosen from pan with spatula and remove; serve warm

Pita Bread
1 1 3 2 package active dry yeast, or equivalent 1/4 cup warm water cups flour tsp salt

Dissolve yeast in water. Stir in flour and salt. Knead on a floured surface until smooth (about 5 minutes). Divide into six balls and knead each until smooth and elastic. Flatten each to 1/4" thick and 4-5 inches in diameter. Cover with a damp towel and let rise for 45 minutes. Place upside down on a cookie sheet and bake at 500 degrees for 10-15 minutes, until light brown. These work well with whole-wheat flour too.

100% Whole Wheat Bread

ingredients for 6 servings: 2/3 c Water 3 pk Yeast 1 tb Sugar 8 c Scalded Milk 2/3 c Shortening 1/2 c Molasses 2 tb Salt 12 c Whole Wheat Flour Preparation: Dissolve yeast in 2/3 c water while your milk is cooling. Dissolve 1 cup sugar in the hot milk. Stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. Knead about 5 minutes. Let rise until doubled in bulk, about 1 1/2 to 2 hours. Knead down and shape into 6 loaves, let rise until doubled in pans. Bake at 375 degrees F. for 40 minutes. Turn out on wire rack and let cool to cold before slicing, if you can. NOTE: Raisins and/or walnuts can be added for a change. Also this bread freezes well.

American Garlic and Parsley Bread for Bread Machines

ingredients for 1 servings : 1 3 3 3 1 1 1 2 2 1 1/2 ts Active dry yeast c Bread flour tb Wheat germ tb Wheat bran 3/4 ts Salt 1/2 tb Sugar 1/2 tb Vegetable oil Garlic cloves, minced tb Parsley, fresh chopped 1/4 c Water

preparation: Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. Let the loaf cool before slicing. Serve plain or toasted. Makes 1 1/2 pound loaf.

Bagels
ingredients for 4 servings: 4 1/2 ea To 5 cups all-purpose flour 3 tb Bs sugar 1 tb Bs salt 2 ea Active yeast 1 tb Bs sugar 1 ea Egg white Water simmer; add remaining sugar and urn again; cook 1 minute more. Drain Preparation: Mix 1 1/2 cups flour, 3 Tbs sugar, 1 Tbs salt and yeast. Heat 1 1/2 cups water and margarine to 120-130 degrees. Add to dry ingredients; beat 2 minutes at medium speed. Add 1/2 cup flour; beat at high speed 2 minutes. Stir in more flour to make a stiff dough. On floured board, knead 8-10 minutes. Set in greased bowl; turn to grease top. Cover; let rise in warm, draft-free place 1 hour. Punch dough down. Cover; let rest 15 minutes. In a large skillet heat 1-inch water over medium low heat to a salt. Divide dough into 12 pieces; shape 3 pieces into smooth balls. With floured finger, poke a 1-inch hole in each. Drop bagels into simmering water. Cook 3 minutes. Turn and cook 2 minutes. T on towels. Repeat shaping and cooking rest of dough. Place on greased baking sheet. Mix egg white and 1 Tbs water; brush on bagels. Sprinkle with coarse salt, sesame, caraway or poppy seed if desired. Bake at 375 degrees for 20-25 minutes. Remove from sheets. Cool. Fleischmann's

Bread (Master Recipe)

ingredients for 6 servings: 1 Cake compressed yeast OR 1/2 cake dry yeast 1 tb Sugar 1 1/2 ts Salt 1 1/2 c Lukewarm water 5 To 5 1/4 cups flour Total baking time 40-45 minutes. Preparation: Soften yeast in water. Add sugar, salt, and shortening. Add flour gradually, beating thoroughly after each addition until the dough is just stiff enough to knead. Turn onto lightly floured board. Knead until dough is smooth and elastic. Cover with a warm, damp cloth. Set in warm place and allow to double in bulk. (If dry yeast is used allow dough to rise overnight in warm place.) Work down, cover with a warm, damp cloth, and allow dough to again double in bulk. Work down lightly. Form into loaves. Place in well-oiled pans. Again cover with a warm, damp cloth. Set in a warm place, cover, and let rise until double in bulk. Bake in hot oven (450 F) for 15 minutes. Reduce the heat slightly and continue baking (410 425 F) for the remainder of the time. From 4- 4 1/2 hours are required for the entire process. 2 medium sized loaves. The Household Searchlight 1941

ingredients for 1 servings : sponge: 1 1/2 cups unbleached all purpose flour 1 cup water 1/4 teaspoon instant active (not rapid rise) yeast

Dough: Sponge 1 teaspoon yeast 1 1/2 cups unbleached all purpose flour 1 1/2 tsp salt 1 tsp. sugar 1/4 cup water plus enough olive oil to 1/3 cup liquid preparation: Sponge: Mix together the ingredients and let them rest overnight in a covered bowl at room temp. Dough:Make this very wet dough in the bread machine. It should be between a batter and a runny dough.Shape into 2 ciabatta long, rough ovals about 4 x 10 inches. Form on oiled baking sheet. Let rise til light and bubbly, using your fingers topoke indentations in the dough all over aobut 1.2 way through the rising period. Bake in a preheated 450 oven spraying with water once or twice during baking 9or add ice cubes to bottom of oven). Bake 25 minutes, then cool in turned off oven with door cracked open. Dust with flour.

Croissants
ingredients: 1 c Milk 1 tbs Oil 1 tbs Sugar 1/2 tsp Salt 1 pk Compressed or active dry yeast 1/4 c Warm water (105 to 115) 2 3/4 To 3 cups all purpose flour 1 c (1/2 pound) butter, softened 1 Egg yolk 1 tbs Milk

Preparation: Heat 1 cup milk, oil, sugar, and salt in a saucepan; cool to lukewarm. Dissolve yeast in warm water in a large bowl. Add milk mixture and 1 cup flour; beat until smooth. Stir in enough remaining flour to make a soft dough. Turn dough onto a floured surface; continue to work in flour until dough can be kneaded. Knead until smooth and elastic (about 5 minutes). Shape dough into a ball and place in an oiled bowl; turn to oil top of dough. Cover; let rise in a warm place until double in bulk (about 45 minutes). Punch dough down. Roll out on floured surface to form a rectangle about l/4 inch thick. Cut butter in slices (just soft enough to spread but not melted). Spread over center one third section of rectangle. Fold each extending side of butter, pressing together the open edges to seal. Roll out again until rectangle is 3/8 inch thick. Turn dough occasionally, flouring surface lightly to prevent sticking. Fold in thirds again to make a squarish rectangle. Roll dough and fold again in the same manner. Wrap dough in waxed paper or foil; chill 30 minutes. If at any time dough oozes butter and becomes sticky while rolling, chill until butter is more firm. Roll and fold again 2 more times exactly as directed before. Chill dough again another 30 minutes. Roll dough into a rectangle about 1/8 inch thick. Cut into strips 6 inches wide. Cut triangles out of each strip to measure about 6x8x6 inches. Roll up each triangle of dough from a 6 inch edge, pinching tip to seal. Shape each roll into a crescent. Place, point down, 1 1/2 inches apart on ungreased baking sheet. Cover; let rise until double in bulk (30 to 45 minutes). Brush each roll with mixture of egg yolk and 1 tablespoon milk. Bake at 425F 15 minutes, or until brown. Remove from baking sheet and cool on wire rack. Serve warm.

Crusty Garlic Bread

ingredients for 1 servings : 1 1 1 2 6 4 3 tb Dry yeast c Warm water ts Salt tb Vegetable oil ea Crushed garlic cloves c Unbleached white flour tb Wheatgerm

preparation: Dissolve the yeast in the water in a bowl. Add salt, oil & garlic. Stir in 3 c flour & wheatgerm. Mix with a fork. Sprinkle 1/4 c flour on a board & turn out the dough, coating it with the flour. Then knead, adding another 1/4 c flour gradually. Knead for a couple of minutes. Let rise till it has doubled in size. Punch down & let it rest for a while. Roll the dough into a 13 inch length. Set the bread on an oiled sheet. Let proof for 20 minutes. Preheat oven to 375F & bake for 45 to 55 minutes.

Dinner Rolls
ingredients for 1 servings : 2 1/4 c Bread flour 3 tb Sugar 2 tb Dry milk 1 ts Salt 2 1/2 tb Butter 5/8 c Water (5 fl.oz) 1 ts Dry yeast

TOPPINGS: 1 Egg (for brushing on top) 3/4 tb Poppy seeds; (optional for sprinkling on top) 3/4 tb Sesame seeds; (optional for sprinkling on top) preparation: 1. Place first 5 ingredients inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press start. (Breadmaker completes the basic dough mode (2 hours and 25 minutes later) 2. Divide the dough into 12 equal portions. Roll each portions into a ball. Cover with a plastic wrap and rest for 20 minutes.

English Muffins
ingredients for 6 servings: 1 1/2 c Milk, scalded 1 tb Sugar 3 c Flour 1 ts Salt 1 Egg, well beaten 1/8 ts Baking soda Preparation: Soften yeast in milk, add sugar and salt. Add sufficient flour to make a drop batter. Beat thoroughly. Set in a warm place and allow to become light. Add egg and baking soda. Beat thoroughly. Cook in muffin rings on hot griddle. Cook slowly on one side, then turn to complete cookery. If muffin rings are not available the batter may be cooked on the griddle. Serve with butter or butter substitute and sirup. 18 muffins. - The Household Searchlight - 1941

Focaccia
ingredients for 1 servings : 1 onion chopped 1 tomato diced 1/4 teaspoon chopped herbs: rosemary basil, oregano 1/2 recipe pizza dough 1 tablespoon oil 1/4 stick butter melted

preparation: Preheat oven to 400 degrees. Combine onion and tomato and herbs with dough. Knead together gently. Once combined, roll the dough flat. Place dough on an oiled baking sheet. Bake for 12 minutes, or until golden brown. Brush the dough with butter a few minutes before removing from the oven. Serve.

Gingerbread
ingredients for 6 servings: 1 c Brown sugar 1 c Sour milk 3 c Flour 3/4 c Molasses 3/4 c Melted shortening 1 ts Baking soda 1 ts Ginger 1 ts Cinnamon 1/4 ts Salt Preparation: Combine eggs, sugar, shortening, and molasses. Sift flour, measure, and sift with baking soda, salt, and spices. Add alternately with milk to first mixture. Beat until well blended. If desired 1 cup chopped raisins may be added to batter. Pour into well-oiled pan. Bake in moderate oven (375 F) about 40-45 minutes. The loaf may be sliced in 2 layers, and marshmallows placed close together between the layers. Cut in squares and garnish with whipped cream. (Soy bean or lima bean flour may be substituted for 1 cup of the white flour.) Mrs. J. Walker, Kansas City, MO.

Hamburger Buns
ingredients for 1 servings : 1/2 c water 1/2 c milk 1 lg egg 1 tbsp butter 3/4 tsp salt 3 1/4 c bread flour 2 tbsp sugar 2 tsp yeast 1 egg white 1 tbsp water

preparation: Add water, milk, egg, butter, salt, bread flour, sugar, and yeast to bread machine pan in the order suggested by the manufacturer. Select dough/manual cycle. When the cycle is complete, remove dough from 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 10 minutes before shaping. Divide dough into 9 equal pieces. Form each piece into smooth ball. Place on large greased baking sheet. Flatten balls into 4 in rounds; cover. Let rise in warm, draft free place until doubled in size, 20 to 30 minutes. Lightly beat egg white and 1 tablespoon water. Brush on buns. Sprinkle with sesame seed. Bake at 375 for 12 to 15 minutes or until done. NOTES: HOT DOG BUNS: Prepare as for hamburger buns, except shape each portion into a roll about 6 1/2" long, tapering ends. Continue as above.

Oatmeal Bread
ingredients for 1 servings : 2 cups boiling water 1 cup oatmeal 1 package dry yeast 1/2 cup warm water 1/2 cup sugar 5 1/2 cups flour approximately 1 tablespoon salt 2 tablespoons butter

preparation: Pour boiling water over oatmeal, stir & set aside to cool to about 110 F, or lukewarm. In small bowl mix yeast, warm water, 1/4 c. sugar & 1/2 c. flour until smooth. Cover & set aside in warm place until light, bubbly, and at least doubled in volume. In mixing bowl, pour oatmeal mixture, yeast mixture, remaining sugar, salt, and butter or margarine. Add remaining flour gradually. Dough should not be stiff, but on the soft side. Turn dough over in an oiled bowl, cover, and set aside to rise until doubled in bulk. Punch down and shape into 2 loaves. Dough may be a bit sticky. Place in greased 8" loaf pans. Cover & let rise again until doubled in bulk. Bake at 350* for 30 35 minutes, or until golden, and loaves sound hollow when tapped. Coat the top of the loaves with butter or margarine when removed from pans.

Parker House Rolls

ingredients for 6 servings: 1 Cake compressed yeast 6 tb Sugar 1 3/4 ts Salt 1/4 c Melted shortening 3/4 c Milk, scalded and cooled 5 To 5 1/4 cups flour Preparation: Soften yeast in cooled milk. Add salt, shortening, sugar, and water. Add flour, a little at a time, beating thoroughly after each addition. Turn onto lightly floured board and knead until smooth. Cover with a warm, damp cloth. Let rise until double in bulk. Roll to 1/3 inch thickness. Cut in rounds 2 inches in diameter. Crease middle of each with dull edge of knife. Brush 1/2 lightly with butter or butter substitute. Fold over, pressing together with palm of the hand. Place close together in rows on well-oiled baking sheet. Cover and let rise until treble in bulk. Bake in hot oven (450 F) 15-18 minutes. 24 rolls. For Whole Wheat Parker House Rolls: Substitute whole wheat flour for 1/2 the white flour. Add sufficient white flour to make a dough just stiff enough to knead. The Household Searchlight ~ 1941

Pita Bread
ingredients for 1 servings : 5 cups Bread flour (or more) 3 tablespoons Sugar 2 teaspoons Salt 2 packages Dry yeast 2 cups Water 1/4 cup Oil Cornmeal

preparation: Combine 2 cups flour, sugar, salt and yeast in large bowl of electric mixer and blend well. Heat water and oil in small saucepan until very warm (120 to 130F). Add warm liquid to flour mixture. Blend at low speed until moistened. Beat 3 minutes at medium speed. By hand stir in 2 1/2 to 3 cups flour until dough pulls cleanly away from sides of bowl. On floured surface knead in 1/2 to 1 cup flour until dough is smooth and elastic with blisters under surface, about 10 minutes. Place dough in greased bowl, cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in bulk, about 1 1/2 hours. Punch down dough, divide in 2 parts, then mold into balls. Allow to rest on counter, covered with inverted bowl, 15 minutes. Divide dough in 14 equal pieces and shape into balls. On lightly floured surface, roll each ball into 7 inch circle about 1/8 inch thick. Place circles about 2 inches apart on cornmeal sprinkled baking sheets. Cover and let rise in warm place about 30 minutes. Bake at 450F 8 to 10 minutes, or until edges turn light golden brown.

Sheepherder Bread
ingredients for 1 servings : 1 1/2 c Active Sourdough Starter 4 c Unbleached Flour 2 T Sugar 2 T Shortening, Melted 1 t Salt 1/4 t Baking Soda

preparation: Into a large bowl, sift the dry ingredients, and dig a well in the center of the sourdough starter. Blend the dry mix into the starter from the edges with enough flour to knead until smooth and shiny. Place in greased bowl and let rise until almost double. Shape into 2 loaves and place in greased bread pans. Bake at 375 degrees F until done.

Round Flat Arabic Bread (Pita)

ingredientsfor 25 to 30 breads: 1 T. (1 pkg) dry yeast 1 t. sugar 1 cup lukewarm water 15 cups unbleached white flour 4 1/2 T. salt 5 cups lukewarm water (for more nutritious breads, add 1 1/2 cups non-fat dry milk to water and beat well) 3 T. olive oil

Preparation: Mix 14 cups flour and salt together in a large bowl, reserving 1 cup flour for kneading. Add 5 cups lukewarm water, oil, and the yeast mixture all at once to flour. Stir with wooden spoon or with hands until dough sticks together. Turn out onto a floured board or cloth and knead very well. Gradually add the reserved flour to keep dough from sticking. Kneading may take 10 to 15 minutes. Dough is ready when it feels elastic; bubbles will break on the surface when you form it into a ball. NOTE: It is important to knead this dough sufficiently. Proper kneading will insure that the breads puff up, or balloon, during the short, very hot baking time. Otherwise, the air pocket that creates the top & bottom layers of bread may not form completely. Place in a greased bowl and cover with a dry cloth. let dough rise in a warm place, undisturbed, until it doubles in size (about 2 hours). Punch dough down. Oil hands and divide dough into 25 to 30 balls the size of small oranges. Again, cover them with a dry cloth and place in a warm spot to rise for 30 minutes. Roll each ball into a 7 to 8 inch circle, 1/4 inch thick or less. Place circles of dough on flat boards or a table. Cover with dry cloth and let rise 1 hour. Meanwhile, preheat oven to 450 degrees. Place breads on baking sheets, 2 per sheet. When you remove the dough rounds to the baking sheets, flip them so the top side becomes the bottom side on the sheet. The moister surface is now exposed and rises more easily than the other, which may have dried out slightly. Bake in mid oven, 2 sheets (4 breads) at a time, for 4 to 6 minutes. After 2 to 3 minutes, the breads will rise and balloon on the baking sheets. Bake 2 to 3 minutes longer, until just slightly brown on the bottom. Slide breads onto a board to cool, and spray immediately with water. Cover with a damp cloth. When completely cool, flatten them gently with your hand and stack in a pile. Cover stack with a damp tea towel for 2 to 3 hours.

White Bread
ingredients for 2 servings : 1 pt Milk 2 tb Lard 1 tb Sugar 1 tb Salt Flour

preparation: Scald milk, then cool with water until tepid, then add 1 pt lukewarm water. Dissolve 2 compressed yeast cakes in 1/2 c. lukewarm water and 1 T. sugar. Let rise, add to milk, etc. Add flour and knead in big loaf, until it handles nicely but not too stiff. Cover and let rise 2 hours, knead down once more, let rise 1 hour. Knead in loaves, let rise 1 hour, or until double in bulk. Bake 50 minutes, 425 F. for 15 minutes, 350 F. remainder of time. Will make 2 or 3 loaves. You can use water instead of milk, and can add 3 medium size, boiled and mashed potatoes if prefered.

Baked Doughnuts
Makes 12 servings Prep Time: 18 Minutes Cook Time: 12 Minutes Ready in: 30 Minutes

Ingredients
1 cup white sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 2 teaspoons ground cinnamon 3 cups all-purpose flour 1 cup buttermilk 3 eggs 1 tablespoon honey 1/2 cup butter, melted

Directions 1
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet, or donut baking pan.

In a medium bowl, mix sugar, baking powder, baking soda, nutmeg, cloves, cinnamon and flour. Mix buttermilk, eggs, honey and butter in a separate medium bowl, and stir into the dry ingredients. Spoon the mixture onto the prepared pan in doughnut shapes.

Bake 12 minutes in the preheated oven, until golden brown.

Nutrition at a glance
Servings Per Recipe: 12 per serving Calories Protein Total Fat Sodium Cholesterol Carbohydrates Fiber amount 281 5.6g 9.5g 263mg 75mg 43.7g 1.1g

MOM'S FARM BREAD

This recipe came from my mother-in-law and I've been making it for over 30 years now. 1/2 cup warm water 1 pkg or 1 Tbsp yeast 1 tsp sugar or honey Stir sugar or honey into warm water. Add yeast and let rise in a warm place for 10 minutes. 1. 2. 3. 4. 5. 6. 7. 3 cups warm water 1/2 cup sugar or honey or molasses 1 tsp salt 1Tbsp vinegar 1 large egg (optional - produces a nice crust) 1/2 cup vegetable oil OR 1/2 cup applesauce 6 cups flour, approximately Got raisins or sprouts or some leftover cooked vegetables? Throw them in ! Mix together first 6 ingredients (plus any leftovers, etc.). Add two cups flour and risen yeast. Beat well until yeast and flour are absorbed. Add more flour a cup at a time, and continue kneading in more flour until dough will no longer absorb any more. Dough should be smooth and elastic by this time. Grease a large bowl and place dough inside bowl. Turn dough in bowl to grease all sides and cover with a towel. Let rise for 1 hour in a warm place free of drafts (inside an oven with the oven light on works well). Remove dough from bowl, punch down and let rest 5 minutes, then form into loaves or buns. Rise for another hour. Bake 20 minutes at 400 degrees. Makes 2 large loaves or 3 smaller loaves. *For an even nicer texture, punch dough down and let rise a 2nd hour before forming into loaves or buns.

Hearty White Sandwich Bread

Here is a recipe that I like for hearty white sandwich bread. Note: this recipe is for 2 loaves. o o o o o o o 7 cups flour 4 teaspoons salt 3 teaspoons instant yeast 1 tablespoon olive oil (I measure this in, then the honey. That way the honey does not stick to the measuring spoon.) 2 tablespoons honey, or more to taste 2 tablespoons butter, at room temperature, plus for greasing the bowl or pan if desired Scant 2 2/3 cups cool milk, preferable 2 % (warm milk to at least 70 degrees F)

Mix flour, salt and yeast, then add olive oil, honey, softened butter and milk. (I usually melt the butter in with the milk.) Knead on floured surface. Note that mixture will be very sticky prior to kneading, add flour as needed. Coat large bowl with olive oil and let rise until doubled. Beat down, split into, roll out and shape into loaves. Grease or butter two loaves pans and let bread rise again in pans. Preheat oven to 350 degrees F. Brush top of loaves lightly with butter, oil or water, then place in oven. Bake about 45 minutes, or until the loaf sounds hollow when you tap it, or the internal temperature reads about 200 degrees F. Remove loaves from pans and cool on a wire rack before slicing.

Brioche
1 package yeast 1 cup warm milk 3 3/4 - 4 1/4 cup flour 3/4 cup butter or margarine, softened 6 tablespoons sugar 1 teaspoon salt 3 eggs 1 egg yolk

Sponge: Dissolve yeast in warm milk in a medium-sized bowl. Add 1 3/4 cups flour and mix thoroughly. Cover bowl with plastic wrap and allow mixture to rise 45 minutes. Dough: Place butter, sugar and salt into a bowl and cream them together. Add eggs and one egg yolk, one at a time, beating well after each egg is added. Add 1 3/4 cups flour and mix until well blended. Add sponge and mix well. Add remaining flour and knead . Place dough in a greased bowl and turn to grease top. Let rest until double in size. Punch dough down. Cover bowl with plastic wrap and refrigerate at least 4 hours or over night. Punch dough down, Shape into 3 large or 24 small individual brioche. work quickly as dough will become sticky and diffucult to handle as it warms to room temperature. Place in grease fluted brioche pans. Cover; let rise at room temperature, until doubled in size. Bake at 375 degrees for 20 to 25 minutes for a large loaf or 10 to 15 minutes for individual loaves. Remove from pns immediately and brush all surfaces with cooking oil or shortening.

Garlic Bread
Sauce: 180ml (3/4 cup) butter, melted 3 cloves of garlic, crushed 25ml (5tsp) fresh parsley, chopped 10ml (2tsp) dry mixed herbs Bread: 2 extra large eggs 25ml (5tsp) oil 500ml (2cups) lukewarm water 60ml (1/4cup) sugar 1 packet (10g) instant dry yeast 1 clove garlic, crushed pinch of ginger 5X250ml (5cups) cake flour

Preheat oven 190 C (375F) Spray cake tin 23cm diameter with spray 'n cook. Mix all ingredients for sauce in a pot & heat on stove until butter is melted. Set aside & leave to cool. Beat eggs, oil, water & sugar. Mix rest of ingredients in mixing bowl. Add water mixture & mix until it is a soft dough. Knead dough about 10 min. Cover with plastic & leave to rise until double in bulk. (About 1 hour) Divide dough into 12 equal size pieces. Roll into balls & roll each ball in melted butter mixture of sauce & place in cake tin. Bake 35-40 mins or until done & golden brown on top.

Keith's Garlic Bread

Here is a recipe and technique that I have tried and found to be good. In a bread machine place the following ingredients: (It is best to have ingredients as close to room temperature as possible.) 3/4 cups water 1 Tbsp sugar 1/2 tsp salt 1/2 Tbsp butter 2 Tbsp parmesan cheese (preferably freshly grated) 1/2 tsp dried sweet basil flakes 2 Tbsp chopped fresh chives 1/2 tsp garlic powder (do not use garlic salt) 1/4 tsp pressed fresh garlic 2 cups + 1 Tbsp white bread flour 1 1/2 tsp active dry yeast

Start machine in dough cycle. When machine finishes let the dough rest for 10 minutes. Dump dough from machine pan to a standard nonstick bread pan that is sprayed with vegetable oil. (about 9"X5"X3") With floured hands pat the dough to distribute as evenly as possible in bread pan. Cover with cotton towel and let rise for 1 hour. Coat top of dough with egg wash. Bake at 400 deg. F for 30 minutes.

French Bread
Dissolve 1 package quick dry yeast or soften 1 cake fresh yeast in 1/4 cup luke warm water. Let stand for 5 minutes. Put 1/2 cup lukewarm water into a bowl and add 1 tablespoon sugar, 1 teaspoon salt and 2 tablespoons shortening. Add 1 cup unbleached flou r, beating thoroughly. Add the yeast mixture. Add 1/2 cup more flour, beating again very hard. Then fold in 2 egg whites beaten stiff. Add enough flour to make a soft dough -about 2 cups or 3 1/2 cups flour altogether. Knead on a floured board until smooth, satiny and very elastic. Put in a greased bowl and let rise until doubled in bulk. Punch it down. Let it rise until doubled again. Knead it down lightly. Cover it and let it rest 10 minutes. Roll out the dough on a f loured board into an oval shape - fold long sides in toward the center. Shape into a roll about 15-18 inches long, slightly wider in the center and tapering at either end. Place it on a baking sheet that has been sprinkled with corn meal. Cover it with a damp cloth and let it rise until rounded and light. Brush the loaf with a glaze made by cooking 1/2 tablespoon cornstarch, 1 teaspoon salt and 1/2 cup cold water until thick and clear, stirring constantly. Cool before spreading on the bread. Cut 1/2 inch diagonal gashes in the bread with scissors. Put a l arge pan of boiling water on the bottom rack of the oven. Bake the bread in a hot oven 450 degrees F, fifteen minutes until a golden brown. Then reduce the head to 350 degrees and bake 20 minutes more. When you thump the bread and it sounds "hollow", the bread is done. remove it from the baking sheet and cool it on a rack.

Lahvosh--Armenian Cracker Bread

This is what the bible means when it says "breaking bread" Ingredients: 5 lbs. flour 1 cup melted butter or shortening 4 cups warm water 2 tablespoons salt 1 1/2 tablespoons sugar 1 cake of yeast 1/2 cup sesame seeds [optional] Method: In a large bowl, with a small amount of the warm water, dissove yeast and then add sugar. Then add flour and when moistened, add the butter and salt. Knead the dough until it is very smooth. Cover and let stand in a warm place for 4 hours. Divide the dough into balls the size of two hands cupped together. On a floured board, roll out the balls until they are the size of a 14" pizza pan. Place the dough in the pan and slit the dough in several places. Sprinkle the tops with sesame seeds and bake on the bottom shelf of a 400 degree oven for 5 minutes and then move up to the middle shelf of the oven until lightly browned. Makes 18-20 Lahvosh's.

Ciabatta Bread
Makes 4 loaves. Ingredients: 12oz / 350g plain flour 1/4 teaspoon easy blend yeast 7fl oz/200ml warm water olive oil 1/2 pint /300ml warm water 1 tablespoon olive oil 5 tablespoons warm milk 1 1/4 lb / 500g plain flour 1 teaspoon easy blend yeast 1 tablespoon salt cornmeal to dust

Method: Add yeast to sifted flour and slowly mix in the water. Beat for five minutes. Place in a bowl and brush with olive oil. Cover and leave to rise in a warm place until tripled in size (5-24 hours). Now chill. Stir the warm water, milk and olive oil into the chilled mixture. Slowly add this mixture to the 1 1/4 lb of flour, adding the yeast and salt. Using either a food processor or those at the end of your wrists, form into a dough and then knead on a floured surface until springy. Put dough in an oiled bowl, cover and leave to rise until doubled in size. Divide into four and stretch dough into rectangles, pressing flat with your knuckles. Cover with a damp cloth and leave in a warm place for 2 hours. Pre-heat oven to 220C, gas mark 7. Heat baking sheets in oven. Dust baking sheets with cornmeal and place dough on top. Bake 25 minutes, sprinkling with water three times during the first 10 minutes.

Tex-Mex Cornbread
This is what you eat with chilli! Ingredients: 1 cup cornmeal 1/3 cup all-purpose flour 2 tablespoons sugar 1/2 teaspoon salt 1 dash black pepper 2 teaspoons double-acting baking powder 1/2 teaspoon baking soda 2 eggs beaten 1 cup buttermilk 1/2 cup vegetable oil 8 3/4 creamed corn 1/3 cup yellow onions minced 2 tablespoons hot chili peppers minced 1 tablespoon green peppers minced 1 tablespoon pimientos minced 1/2 cup cheddar cheese, shredded Method: 1 Combine the cornmeal, flour, sugar, salt, pepper, baking soda and baking powder. Combine the remaining ingredients and add to the first mixture. Blend only until mixed; do not overmix. 2 Place mixture in a 10-inch greased baking pan. Bake in an iron skillet if you have one. Bake in a preheated 350-degree oven for 35 minutes or until golden brown.

French Bread I
Makes 12 small loaves

envelope dry yeast cups warm water (105 F to 115 F) cups (about) unbleached all-purpose flour Tbs salt Cornmeal 1 egg white beaten with 1 Tbs water (glaze) Soak brick in water overnight. Sprinkle yeast onto 1/4 cup warm water in bowl of electric meixer fitted with a dough hook; stir to dissolve. Let stand 5 minutes. Add remaining water, 4 cups flour and salt and beat until smooth. Beat in remaining flour 1/2 cup at a time until slightly sticky dough forms. Mix until smooth and elastic, about 8 minutes. Turn dough out onto lightly floured surface and knead until smooth and no longer sticky, adding more flour if necessary, about 3 minutes. (Dough can also be mixed and kneaded by hand.) Grease large bowl and add dough, turning to coat surface. Cover with damp towel. Let rise at room temperature 8 hours. Punch dough down and knead on lightly floured surface until smooth, about 2 minutes. Return to greased bowl, turning to coat entire surface. Cover with damp towel and let rise in warm draft-free area until doubled in volume, about 2 hours. Grease baking sheets and sprinkle with cornmeal. Punchy dough down and knead on lightly floured surface until smooth, about 2 minutes. Divide into 12 pieces. Pat each into 4x7-inch rectangle. Roll up jelly roll fashion, starting at one long side. Pinch seams to seal. Arrange seam side down on prepared sheets, spacing 3 inches apart. Let rise until almost doubled in volume, about 45 minutes. Preheat oven to 475F. Remove brick from water and place in oven. Make 3 diagonal slashes in loaves. Brush with egg glaze. Bake 10 minutes. Reduce oven to 350F and continue baking until loaves sound hollow when tapped on bottom, about 35 minutes. Cool on racks before serving.

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