
MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Apricot-Carrot Muffins
 Categories: Muffins, Fruits, Vegetables, Nuts
      Yield: 12 muffins

      1 c  All-Purpose Flour
    1/2 c  Whole Wheat Flour
      1 tb Baking Powder
    1/4 ts Salt
    1/2 c  Sugar
      2    Eggs
    3/4 c  Milk
      3 tb Avocado Oil
      1 c  Carrots, coarsley grated
    3/4 c  Dried Apricots, chopped or
    3/4 c  Whole Raisins
    1/2 c  Walnuts, coarsley chopped

  In a large bowl mix flour, baking powder and salt. In another bowl
  whisk sugar and eggs. Whisk in milk and oil. Mix in carrots,
  apricots, and nuts. Add to flour mixture. Mix until just blended.
  Spoon into 12 2 3/4" muffin tin cups greased with additional avocado
  oil. Bake in a 375o oven for about 20 minutes, until just springy to
  the touch. Serve warm.

  Source: Calavo

MMMMM



MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Golden Cheese & Pepper Rolls
 Categories: Breads, Nets
      Yield: 24 servings

      1 pk Pillsbury Hot Roll Mix
    1/2 c  Finely chopped red bell
           -pepper
      2 tb Oil
  8 1/2 oz Can Green Giant Cream
           -Style Sweet Corn
      3 tb Water
      1    Egg
      4 oz Monterey Jack Cheese with
           -Jalapeno Peppers, cut
           -into 24 equal pieces
      1 tb Butter, melted

  Grease 13 x 9" pan.  In large bowl, combine flour mixture with yeast
  from foil packet; mix well.  In small saucepan over medium-low heat,
  cook bell pepper in oil until tender.  Stir in corn and water; heat
  to 120 to 130 degrees.  Stir hot corn mixture and egg into flour
  mixture until dough pulls away from sides of bowl. Turn dough out
  onto lightly floured surface. With greased or floured hands, shape
  dough into a ball.  Knead dough 5 minutes until smooth, sprinkling
  with additional flour if necessary to reduce stickiness.  Cover dough
  with large bowl; let rest 5 minutes. Divide dough into 24 pieces.
  Shape each piece of dough around 1 piece of cheese, pulling dough
  under and sealing edges to make a smooth top. Place, seam side down,
  in greased pan. Cover loosely with greased plastic wrap and cloth
  towel. Let rise in warm place for 30 minutes. Heat oven to 375
  degrees.  Uncover dough.  Bake for 25 to 30 minutes or until golden
  brown. Brush with butter; remove from pan. Per roll: 110 calories, 4
  g protein, 16 g carbohydrate, 4 g fat, 13 mg cholesterol, 200 mg
  sodium. From the 36th Pillsbury Bake Off, by Jackie Medley, Covington
  KY.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Spicy Broccoli Aioli Pizza
 Categories: Italian, Nets
      Yield: 8 servings

      2 ts Cornmeal
     10 oz Can Pillsbury
           -Refrigerated All Ready
    1/4 c  Olive oil
      4    Garlic cloves, chopped
      2 tb Chopped shallots or onion
      1 tb Balsamic vinegar
    1/3 c  Grated Romano or Parmesan
    1/2 ts Dried basil leaves
    1/2 ts Dried thyme leaves
    1/2 ts Dried oregano leaves
    1/4 ts Red pepper flakes
      6 oz Sliced Havarti or
           -Monterey Jack
     16 oz Pkg Green Giant Frozen
           -Broccoli Cuts, thawed,
           -well drained
      7 oz Jar roasted red peppers,
           -drained, sliced into 2 x
           -1/4" strips
    1/2 c  Grated Parmesan or Romano

  Heat oven to 425 degrees.  Lightly grease 12" pizza pan or 13 x 9"
  pan; sprinkle with cornmeal.  Unroll dough; press in bottom and up
  sides of greased pan to form a rim.  Bake for 5 to 8 minutes or until
  light golden brown.  In food processor bowl with metal blade or
  blender container, combine oil, garlic, shallots, vinegar, Romano,
  basil, thyme, oregano and red pepper flakes; process until smooth and
  set aside. Arrange Havarti over partially baked crust.  Place
  broccoli evenly over cheese. Dollop oil mixture evenly over top.
  Arrange pepper strips over broccoli; sprinkle with Parmesan cheese.
  Bake for 17 to 22 minutes or until edges of crust are deep golden
  brown.  Serve immediately. Per serving: 310 calories; 14 g protein,
  24 g carbohydrate, 19 g fat, 35 mg cholesterol, 470 mg sodium. From
  the 36th Pillsbury Bake Off, by Gilda Lester, Chadds Ford PA.

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Apricot Nut Bread
 Categories: Breads, Nets
      Yield: 4 servings

MMMMM----------------BEST OF ELEC CROCKERY COOKNG---------------------
    3/4 c  Dried apricots
      1 c  Flour
      2 ts Baking powder
    1/4 ts Baking soda
    1/2 ts Salt
    1/2 c  Sugar
    3/4 c  Milk
      1    Egg, slightly beaten
      1 tb Grated orange peel
      1 tb Vegetable oil
    1/2 c  Whole wheat flour
      1 c  Coarsely chopped walnuts

  Place the apricots on a chopping block.  Sprinkle 1 T flour over
  them. Dip a knife into the flour and chop the apricots finely.  Flour
  the knife often to keep the cut up fruit from sticking together.
  Sift the remaining flour, baking powder, baking soda, salt and sugar
  into a large bowl. Combine the milk, egg, orange peel, and oil.  Stir
  the flour mixture and the whole wheat flour.  Fold in the cut up
  apricots, any flour left on the cutting block and the walnuts.  Pour
  into a well greased, floured baking unit. Cover and place on a rack in
  the slow cooker, but prop the lid open a fraction with a toothpick or
  a twist of foil to let excess steam escape. Cook on High for 4 to 6
  hours. Cool on a rack for 10 minutes. Serve warm or cold.

  Now before you all ask what a baking unit is (I wondered as I sat and
  typed this in), I looked it up in the front of the bread section. She
  says that some manufacturers are making units for slow cookers, but
  if you don't have one, a 2 pound coffee can works.  Pyrex muffin cups
  also work. Also 1, 1 1/2 and 2 quart molds work.

  Do not lift the lid while baking this bread.

  Posted on Internet by Maggie Workman

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Balsamic Pasta Salad
 Categories: Salads, Low-fat, Low-cal, Nets
      Yield: 5 servings

    1/4 c  Balsamic vinegar
      3 tb Water
  1 1/2 ts Olive oil
    1/4 ts Salt
    1/4 ts Pepper
      1 lg Garlic clove, minced
    1/2 c  Small broccoli flowerets
    1/2 c  Small cauliflower flowerets
    1/2 c  Julienned carrots
    1/2 c  Julienned red bell pepper
      4 c  Cooked bow-tie pasta, cooked
           -without salt or fat
      2 tb Fresh basil, thinly sliced
    1/4 c  Grated Asiago cheese (1 oz)

  Combine vinegar, water, oil, salt, pepper and garlic in a jar; cover
  tightly, and shake vigorously. Set aside. Drop broccoli, cauliflower
  and carrot into a large saucepan of boiling water; cook 30 seconds.
  Drain. Pour cold water over vegetables; drain. Combine drained
  vegetables, bell pepper, pasta, basil and cheese in a large bowl. Add
  vinegar mixture, and toss gently. Cover and chill.

  Calories: 199 (15% from fat); Protein: 7.7 g; Fat: 3.4 g (sat: 1.1 g;
  mono: 1.4 g; poly: 0.5 g); Carbohydrate: 34.3 g; Fiber: 2.9 g;
  Cholesterol: 3 mg; Iron: 2 mg; Sodium: 203 mg; Calcium: 81 mg.

  Source: Cooking Light magazine, May, 1994.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Jumbo Chocolate Chip Cookie Muffins
 Categories: Muffins, Nets
      Yield: 6 muffins

  1 2/3 c  Unsifted all-purpose flour
    1/3 c  Plus 2 teaspoons unsifted
           -cake flour
  1 1/2 ts Baking powder
    1/2 ts Baking soda
    1/4 ts Salt
  1 1/4 c  Miniature semisweet
           -chocolate chips
     10 tb Unsalted butter; softened
    3/4 c  Light brown sugar
      1    Extra-large egg
      1 oz Unsweetened chocolate;
           -melted and cooled
      2 ts Vanilla extract
    1/2 c  Plus 1 tablespoon half-and-
           -half blended with
      1 ts Lemon juice
    3/4 c  Chopped pecans

  Preheat the oven to 375F.  Butter and flour 6 jumbo muffin cups
  measuring a scant 4 inches in diameter by 1 3/4 inches deep.

  Sift together the all-purpose flour, cake flour, baking powder,
  baking soda and salt.  Toss the chocolate chips with 1 tablespoon of
  the sifted mixture.

  Cream the butter in the large bowl of an electric mixer on moderately
  high speed for 2 to 3 minutes.  Add the sugar and beat for 3 minutes.
  Beat in the egg.  Blend in the melted chocolate and vanilla extract.
  On low speed, alternately add the sifted mixture in two additions
  with the half-and-half in one addition, beginning and ending with the
  sifted mixture. Stir in the chocolate chips and pecans.

  Divide the batter among the muffin cups.

  Bake the muffins for 29 to 30 minutes, or until well risen and a
  wooden pick inserted into the center of a muffin emerges clean and
  dry. (While the pick may be tinted with chocolate, it should be free
  of any unbaked particles of muffin batter.)

  Cool the muffins in the pan on a rack for 1 to 2 minutes.  Carefully
  remove the muffins to another cooling rack.  Cool completely.  Store
  in an airtight container.

  VARIATIONS:

  Jumbo Butterscotch Chip Muffins--Substitute butterscotch-flavored
  chips for the semisweet chocolate chips and chopped walnuts for the
  pecans.

  Jumbo Milk Chocolate Chip Muffins--Substitute milk chocolate chips
  for the semisweet chocolate chips.

  Jumbo White Chocolate Chip Muffins--Substitute white chocolate chips
  for the semisweet chocolate chips.

  Bittersweet Chocolate Chunk Muffins with Walnuts and
  Pecans--Substitute 3 3-oz bars bittersweet chocolate, chopped, for
  the semisweet chocolate chips; use 1/2 cup chopped walnuts and 1/2
  cup chopped pecans.

  from Baking for Gift-Giving by Lisa Yockelson typed by Tiffany
  Hall-Graham

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Pumpkin Chocolate Chip Muffins
 Categories: Muffins
      Yield: 12 muffins

    1/2 c  (1 1/2 oz) sliced unblanched
           -almonds
  1 2/3 c  All-purpose flour
      1 c  Granulated sugar
      1 tb Pumpkin pie spice
      1 ts Baking soda
    1/4 ts Baking powder
    1/4 ts Salt
      2 lg Eggs
      1 c  Plain pumpkin (half of a
           - 1 lb can)
    1/2 c  (1 stick) butter; melted
      1 c  (6 oz) chocolate chips

  Heat oven to 350F.  Put almonds on a baking sheet or pie pan and bake
  about 5 minutes, just until lightly browned; watch carefully so
  almonds don't burn.  (You can also toast them in a toaster oven.)
  Slide almonds off the baking sheet so they cool quickly.

  Grease muffin cups, or use foil or paper baking cups.  Thoroughly mix
  flour, sugar, pie spice, baking soda, baking powder, and salt in a
  large bowl.

  Break eggs into another bowl.  Add pumpkin and butter, and whisk
  until well blended.  Stir in chocolate chips and almonds.  Pour over
  dry ingredients and fold in with a rubber spatula just until dry
  ingredients are moistened.

  Scoop batter evenly into muffin cups.  Bake 20 to 25 minutes, or until
  puffed and springy to the touch in the center.  Turn out onto a rack
  to cool.  Wrap in a plastic bag and keep for 1 or 2 days.  Reheat
  before serving.

  Also makes 48 miniature muffins.

  from Muffins by Elizabeth Alston typed by Tiffany Hall-Graham

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Batter Bread by James Beard, Chef & Cooking Teacher
 Categories: Breads
      Yield: 1 round loaf

      2 pk Yeast; active dry
      2 c  Water; warm (110-115 degs)
    1/3 c  Nonfat dry Milk
      2 tb Sugar
      2 tb Butter
      2 ts Salt
      2 ea Garlic cloves; finely chop-
           -ped... (optional)
      3 tb Sesame seeds (or 4 tblspns)
      4 c  Flour; All-purpose

MMMMM--------------------------EGG WASH-------------------------------
      1 ea Egg white lightly beaten in:
           -1 tbspn water

  James Beard's Batter Bread Makes: 1 Round Loaf

  * Note *

  "Batter breads are extremely popular with people who feel that
  kneading is too much work. There's nothing complicated or arduous
  about making a real loaf, but if you want to start modestly, begin
  with batter breads and work up to the others." James Beard.

  See recipe: Basic White Bread by James Beard, for instructions on
  kneading. That is a "real" load of bread! :-)

  * Instructions *

  Proof the yeast in the water in a large mixing bowl or the bowl of an
  electric mixer. Add the dry milk, sugar, butter, salt, optional
  garlic, and 2 cups flour. Beat the batter by hand or with an electric
  mixer at medium speed for 2 minutes. Stir in the remaining flour by
  hand and stir the mixture well to make a soft dough. Cover it with a
  damp towel and let it rise in a warm, draft-free place for about 40
  minutes or until it is double in bulk.

  Preheat the oven to 375dF.  Uncover the risen dough and stir it
  vigorously for 1 minute. Butter a 1-1/2 quart straight-sided
  casserole or souffle' dish and put in the batter. Brush the top with
  the egg wash and sprinkle with sesame seeds. Bake the bread in the
  center of the oven for about 1 hour, or until it is delicately
  browned and sounds hollow when rapped with the knuckles. Remove from
  the casserole dish and serve warm, cut into wedges.

  From: James Beard's Theory & Practice of Good Cooking. Consumers Union
  Edition for Consumer Reports Readers. Published by Alfred A. Knopf,
  Inc. Copyright 1977 by James Beard. ISBN: 0-89043-108-6.

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Batter Bread by James Beard, Chef & Cooking Teacher
 Categories: Breads
      Yield: 1 round loaf

      2 pk Yeast; active dry
      2 c  Water; warm (110-115 degs)
    1/3 c  Nonfat dry Milk
      2 tb Sugar
      2 tb Butter
      2 ts Salt
      2 ea Garlic cloves; finely chop-
           -ped... (optional)
      3 tb Sesame seeds (or 4 tblspns)
      4 c  Flour; All-purpose

MMMMM--------------------------EGG WASH-------------------------------
      1 ea Egg white lightly beaten in:
           -1 tbspn water

  James Beard's Batter Bread Makes: 1 Round Loaf

  * Note *

  "Batter breads are extremely popular with people who feel that
  kneading is too much work. There's nothing complicated or arduous
  about making a real loaf, but if you want to start modestly, begin
  with batter breads and work up to the others." James Beard.

  See recipe: Basic White Bread by James Beard, for instructions on
  kneading. That is a "real" load of bread! :-)

  * Instructions *

  Proof the yeast in the water in a large mixing bowl or the bowl of an
  electric mixer. Add the dry milk, sugar, butter, salt, optional
  garlic, and 2 cups flour. Beat the batter by hand or with an electric
  mixer at medium speed for 2 minutes. Stir in the remaining flour by
  hand and stir the mixture well to make a soft dough. Cover it with a
  damp towel and let it rise in a warm, draft-free place for about 40
  minutes or until it is double in bulk.

  Preheat the oven to 375dF.  Uncover the risen dough and stir it
  vigorously for 1 minute. Butter a 1-1/2 quart straight-sided
  casserole or souffle' dish and put in the batter. Brush the top with
  the egg wash and sprinkle with sesame seeds. Bake the bread in the
  center of the oven for about 1 hour, or until it is delicately
  browned and sounds hollow when rapped with the knuckles. Remove from
  the casserole dish and serve warm, cut into wedges.

  From: James Beard's Theory & Practice of Good Cooking. Consumers Union
  Edition for Consumer Reports Readers. Published by Alfred A. Knopf,
  Inc. Copyright 1977 by James Beard. ISBN: 0-89043-108-6.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Chocolate Peanut Butter Brownies
 Categories: Low-fat, Cookies
      Yield: 8 servings

    3/4 c  Flour
      1 tb Plus
      1 ts Unsweetened cocoa
      1 ts Baking powder
    1/8 ts Salt
      3 ea Eggs
    1/4 c  Plus
      1 tb -peanut butter
      1 ts Vanilla extract
      1 tb Vegetable oil
    1/4 c  Plain lowfat yogurt
     12 ts Sugar

  Preheat oven to 350. In a small bowl, combine flour, cocoa, baking
  powder and salt. In another bowl, combine remaining ingredients. Beat
  on low speed until well blended. Stir in dry ingredients by hand
  until well moistened. Place in 8-inch square pan that has been
  sprayed with a nonstick cooking spray. Bake 15 minutes. Cool in pan,
  cut into squares to serve.

  Per serving: 7g protein, 9g fat, 12g carb., 178mg sodium, 103mg
  chol., 182 calories.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: English Muffin Bread (For Bread Machines)
 Categories: Breads
      Yield: 6 servings

  1 1/4 c  Water
      2 ts Sugar
      1 ts Salt
    1/4 ts Baking Soda
      3 c  Bread Flour
      3 tb Nonfat Dry Milk
      2 ts Yeast

   Note: Ingredients are for Large Loaf (about 1.5 lbs), adjust # of
  servings for Medium or Small loaf.

   Put all ingredients in machine in the order suggested by your
  machine's manufacturer and fire that bad boy up on the regular bread
  cycle. The top of the loaf should come out sunken, this is normal.

   The texture and taste is just like English Muffins, this is GREAT for
  toasting!

   From: The Bread Machine Cookbook (vol I) by Donna Rathmell German

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Raisin Nut Bran Muffins
 Categories: Breads, Muffins
      Yield: 12 muffins

      2 c  Raisin Nut Bran cereal
      1 c  Milk
      3 tb Vegetable oil
      1    Egg
  1 1/4 c  All-purpose flour
    1/2 c  Packed brown sugar
      3 ts Baking powder
    1/2 ts Ground cinnamon
    1/4 ts Salt

  Heat oven to 400-degrees.  Line 12 medium muffin cups, 2-1/2 x 1-1/4
  inches, with paper baking cups.  Mix cereal and milk in large bowl.
  Let stand until cereal is softened, about 5 minutes.  Beat in oil and
  egg. Mix in remaining ingredients just until moistened.  Divide
  batter evenly among cups.  Bake until wooden pick inserted in center
  comes out clean, 18 to 23 minutes.  Makes 12 muffins.

  High Altitude Directions (3500 to 6500 feet):  Heat oven to
  425-degrees.

  From the back of a package of Raisin Nut Bran cereal. APB

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Rhubarb Muffins
 Categories: Muffins, Nets
      Yield: 12 servings

           -JOYCE ALENSKIS   (XMXX58B)
  1 1/4 c  Brown sugar
    1/2 c  Oil
      1    Egg
      2 ts Vanilla
      1 c  Buttermilk
  1 1/2 c  Rhubarb-diced
    1/2 c  Nuts-chopped
  2 1/2 c  Flour
      1 ts Soda
      1 ts Baking powder
    1/2 ts Salt
           -TOPPING
      1 tb Oleo-melted
    1/3 c  Sugar
      1 ts Cinnamon

   Beat well the sugar, oil, egg, vanilla, and buttermilk. Stir in
  rhubarb and nuts. Combine dry ingredients and stir into rhubarb
  mixture. Fill muffin papers 2/3 full. Combine topping ingredients and
  scatter over tops. Bake at 400' for 20-25 mins Happy Charring

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Strawberry & Rhubarb Muffins
 Categories: Muffins, Nets
      Yield: 12 muffins

  1 3/4 c  All-purpose flour
    1/2 c  Granulated sugar
      2 ts Baking powder
    1/2 ts Salt
      2 ts Grated orange rind
      1    Egg
    3/4 c  Milk
    1/3 c  Vegetable oil
      1 c  Finely chopped rhubarb
    1/2 c  Sliced strawberries
           Granulated sugar for dusting

   Preheat the oven to 400 F. In a large bowl, combine the flour, sugar,
  baking powder, salt and orange rind. In a separate bowl, beat
  together the egg, milk and oil. Stir the wet ingredients into the dry
  ingredients. Gently stir in the rhubarb and strawberries. Do not
  overmix.
   Fill 12 well-greased muffin cups 2/3-full with the batter. Sprinkle
  the muffin tops lightly with sugar. Bake for 20 to 25 minutes, or
  until a toothpick inserted in the centre of a muffin comes out clean.
  Source: Fast & Fresh by Lucy Waverman

  From the collection of Karen Deck

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Tomato Spice Tea Bread
 Categories: Breads, Vegetables, Cyberealm
      Yield: 1 loaf

      2 c  Unbleached All-Purpose Flour
      1 tb Baking Powder
      1 ts Ground Cinnamon
    1/2 ts Salt
     16 oz Ripe Tomatoes, cored peeled
           And seeded
    1/3 c  Vegetable Oil
    1/2 c  Sugar
    1/2 c  Packed Brown Sugar
      2    Eggs
    1/4 c  Almonds, sliced

  Preheat oven to 350F. Butter and flour a 9x5x3" loaf pan. In a medium
  bowl, combine flour, baking powder, cinnamon. and salt. Mix well and
  set aside.

  In a food processor or blender, cosrsley puree tomatoes. Measure 1 c
  puree. Set aside. In a small mixing bowl combine oil, sugars, and
  eggs. Beat at high speed 3 minutes until fluffy.

  Add tomato puree and beat well. Gradually add flour mixture, beating
  until blended. Pour batter into pan. Sprinkle top with almonds. Bake
  at 350F for 50-55 minutes until skewer inserted in middle comes out
  clean. Cool in pan set on rack 5 minutes. Remove from pan, cool on
  rack.

  Source: Victoria Magazine, August 1994
  Typed by Katherine Smith

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Zucchini Pancakes with Golden Tomato Concasse
 Categories: Vegetables, Cyberealm
      Yield: 10 pancakes

MMMMM-------------------GOLDEN TOMATO CONCASSE------------------------
      1 lb Golden Tomatoes, cored,
           Peeled, seeded and chopped
           Salt and Pepper

MMMMM---------------------ZUCCHINI PANCAKES--------------------------
  1 1/2 lb Zucchini or other Squash
      7 oz Red Onion
  1 1/2 ts Salt
      2    Cloves Garlic, crushed
      3 tb Unbleached All-Purpose Flour
      2 tb Parmesean Cheese, grated
      2 tb Fresh Mint or Basil, or
  1 1/2 ts Dried Herbs
    1/8 ts Ground Nutmeg
      1 pn Freshly Ground Pepper
      2    Eggs, beaten
           Olive or Canola oil

  Tomato Concasse:
  Drain chopped tomatoes in a colander, stirring occasionally, for 30
  minutes. Season with salt and pepper.

  Zucchini Pancakes:
  While tomatoes are draining, grate zucchini and onion into a large
  bowl. Sprinkle with salt. Toss to mix well. Let stand 10 minutes.
  Squeeze excess water from grated vegetables.

  In same bowl combine zucchini, onion, and garlic. In small bowl
  combine flour, Parmesean cheese, mint, nutmeg, and pepper. Mix well.
  Toss with zucchini. Add eggs and mix well.

  In a heavy large skillet, heat 1/4" oil over medium-high heat until
  very hot. Form pancakes by pouring 1/4 cup of batter into skillet for
  each pancake, spreading with back of spoon to make 3: circles. Cook
  until brown on both sides, turning once. Drain on paper towels.
  Repeat with remaining batter. Spoon tomato concasse over pancakes.

  Source: Victoria Magazine,  August 1994
  Typed by Katherine Smith

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Miniature Swiss Jelly Rolls
 Categories: Cakes, Preserves, Cyberealm
      Yield: 16 slices

      1 c  Unbleached All-Purpose Flour
    1/2 ts Baking Powder
      4    Eggs
    1/2 c  Superfine Sugar
      1 tb Water
           Confectioners' Sugar
    2/3 c  Blackberry Jam
           Fresh Blackberries
           Pesticide-Free Rose Petals

  Preheat oven to 425F. Line bottom of a 15x10x1" jelly-roll pan with
  parchment paper. Butter parchment. Sift flour and baking powder into a
  small bowl. Set aside.

  In a large mixing bowl, beat eggs and sugar at high speed until thick
  and creamy, about 5 minutes. Gradually sprinkle flour mixture over egg
  mixture, then fold in gently. Be sure there are no dry pockets of
  flour. Fold in water.

  Pour batter into pan. Spread evenly, smoothing top. Bake at 425F for
  10 minutes until center springs back when lightly touched. While cake
  is baking, sprinkle a 20" long sheet of parchment paper with sifted
  confectioners' sugar.

  Remove cake from oven and immediately run knife around edge of cake to
  loosen, then invert hot cake on sugared paper. Peel off baking
  parchment from bottom of cake. Trim off crusty edges with a sharp
  knife. Cut both cake and parchment in half crosswise. Gently roll up
  each hot cake in parchment starting from narrow end. Wrap in clean,
  warm, damp cloth. Cool on rack.

  Before serving, gently unroll cakes. Spread each cake with half the
  jam, leaving a 1" border on all sides. Roll up starting at narrow
  end. Cover and refrigerate at least 1 hour. Cut each cake in 8-10
  slices. Garnish with berries and rose petals.

  Source: Victoria Magazine, June 1994
  Typed by Katherine Smith

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Melting Moments
 Categories: Cookies, Cyberealm
      Yield: 32 cookies

MMMMM--------------------------COOKIES-------------------------------
      1 c  Unsalted Butter, softened
    1/2 c  Confectioners' Sugar
  1 1/2 c  Unbleached All-Purpose Flour
    1/2 c  Cornstarch

MMMMM---------------------------ICING--------------------------------
    1/2 c  Unsalted Butter, softened
      1 c  Confectioners' Sugar, sifted
      1 ts Lemon Juice
      2    Fresh Raspberries, or
    1/4 ts Raspberry Puree
           Crystallized Violets, Roses,
           Or Pansies

  Cookies:
  In a large mixing bowl, cream 1 cup butter at medium speed. Gradually
  add 1/2 cup confectioner's sugar, beating until light and fluffy.
  Fold in flour and cornstarch. Form dough into 8x4" rectangular shape
  on plastic wrap. Cover and refrigerate 30 minutes.

  Preheat oven to 350F. Cut dough in 32 1" squares. Roll each piece of
  dough into a ball. Arrange 2" apart on ungreased baking sheets.
  Flatten cookies slightly with bottom of a sugared glass. Bake at
  350F for 13-15 minutes until puffed and slightly browned around the
  edges. Remove from pans. Cool on racks.

  Icing:
  In a small bowl, cream 1/2 cup butter at medium speed. Gradually add
  1 cup confectioners' sugar, beating until fluffy. Beat in lemon juice
  and raspberries.

  Spread icing on cooled cookies. Top with crystallized flowers.

  Source: Victoria Magazine, June 1994
  Typed by Katherine Smith

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Butterfly Fairy Cakes
 Categories: Cakes, Cyberealm
      Yield: 32 cakes

MMMMM---------------------------CAKES--------------------------------
  1 1/2 c  Unbleached All-Purpose Flour
      2 ts Baking Powder
      2    Eggs
    1/2 c  Unsalted Butter, softened
    3/4 c  Superfine Sugar
      2 tb Milk

MMMMM--------------------------FILLING-------------------------------
    1/2 c  Unsalted Butter
  1 1/2 c  Confectioners' Sugar
      1 ts Vanilla Extract
           Colored Sugar Crystals

  Cakes:
  Butter 32 mini muffin cups (1 3/4" in diameter) or line with tiny
  paper bake cups. Preheat oven to 375F. Sift together flour and
  baking powder. Set aside. In a small bowl, whisk eggs well. Set aside.

  In a small mixing bowl, cream 1/2 cup butter at medium speed.
  Gradually add sugar, beating until light and fluffy. Add beaten eggs,
  a little at a time, beatiing well after each addition.

  Fold in flour mixture. Stir in milk until stiff dropping consistency.
  Spoon into muffin cups, filling 3/4 full. Bake in upper third of oven
  at 375F for 15 minutes until pick inserted in center comes out
  clean. Cool in pan set on rack. Remove from pan.

  Filling:
  In a food processor, process 1/2 cup butter until creamy. With
  processor running, gradually add confectioners' sugar and vanilla,
  processing until blended.

  Assembly:
  Cut a 1/4" thick slice from the top of each cupcake. Spoon a dollop of
  filling on bottom of each cake. Cut each cake-top slice in half. Dip
  cut sides of cake tops in colored sugar crystals. Replace top cake
  pieces sugared side up at an angle in cream filling, forming the
  butterfly's wings.

  Source: Victoria Magazine, June 1994
  Typed by Katherine Smith

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: All-Purpose Salad Dressing
 Categories: Dressing, Salads, Cyberealm
      Yield: 3 /4 cup

      2 tb Wine
      2 tb Vinegar
      1 tb Dijon Mustard
    1/2 c  Olive Oil
    1/4 ts Dried Oregano
    1/4 ts Dried Parsley
      1    Clove Garlic, minced

  In a small bowl whisk together wine, vinegar, and mustard until
  blended. Slowly pour in olive oil, whisking constantly. Whisk in
  oregano, parsley, and garlic. Use for a dressing on mixed greens.

  Source: Victoria Magazine, June 1994
  Typed by Katherine Smith

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Cinnamon-Swirl Raisin Bread
 Categories: Breads, Victoria, Cyberealm
      Yield: 2 loaves

MMMMM---------------------------DOUGH--------------------------------
    1/4 c  Warm Water (110F)
      1 pn Sugar
      1 pk Active Dry Yeast
      3 tb Sugar
      3 tb Unsalted Butter, cut up
  1 1/2 ts Salt
      2 c  Warm Milk (110F)
      3 c  Unbleached All-Purpose Flour
    1/2 c  Dark Raisins
    1/2 c  Golden Raisins
      4 c  Unbleached All-Purpose Flour

MMMMM--------------------------FILLING-------------------------------
    1/2 c  Sugar
      1 tb Ground Cinnamon

  Dough:
  Butter 2 9x5x3" loaf pans. Butter a 4 quart bowl. In a small bowl,
  combine warm water and pinch sugar. Sprinkle yeast over water
  mixture. Let stand until yeast dissolves and bubbles. While yeast is
  dissolving, in a large miging bowl combine 3 tb sugar, butter and
  salt. Pour in warm milk. Stir until butter almost melts.

  Stir in 3 cups flour and dissolved yeast. Beat on high speed for 3
  minutes. Stir raisins into batter. Stir in ehough of remaining flour
  with a wooden spoon until dough forms a ball. Turn dough out onto a
  well-floured surface. Knead until smooth and elastic, about 8-10
  minutes, adding enough of remaining flour to keep dough from
  sticking. Place dough in buttered bowl, turning once to butter
  surface. Cover and let rise in a warm place until double, about 1 1/4
  to 1 1/2 hours. Punch dough down. Turn out on a floured board. Divide
  dough in half. Cover and let rest 10 minutes.

  Filling:
  While dough rests, in a small bowl combine 1/2 cup sugar and
  cinnamon. Mix well and set aside.

  Assembly:
  Roll half dough to a 12x8" rectangle. Sprinkle with hlaf of cinnamon
  filling. Press filling into dough as much as possible. Roll up
  tightly, jelly-roll fashion, starting at the short side. Pinch dough
  together at seam. Pinch ends to seal and fold under loaf. Arrange
  seam-side down in loaf pan. Repeat with remaining dough.

  Cover and let rise in a warm place until double, about 45 minutes to
  an hour. Preheat oven to 375F. Bake at 375F for 40-45 minutes,
  tenting loosely with foil during the last 15 minutes of baking time,
  if necessary to prevent overbrowning. Remove loaves from oven. Remove
  from pans. Coll loaves on racks.

  Source: Victoria Magazine, January 1994
  Typed by Katherine Smith

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: English Muffins
 Categories: Breads, Breakfast, Cyberealm, Victoria
      Yield: 10 muffins

MMMMM---------------------------SPONGE--------------------------------
    1/4 c  Warm Water (110F)
      1 pn Sugar
      1 pk Active Dry Yeast
  1 1/2 c  Warm Milk (110F)
      2 tb Unsalted Butter, cut in
           Small pieces and softened
      1 tb Honey
  2 1/2 c  All-Purpose Flour

MMMMM---------------------------DOUGH--------------------------------
  1 1/4 ts Salt
  2 1/4 c  All-Purpose Flour
           Cornmeal

  Sponge:
  Butter a 4 quart mixing bowl. In a small bowl, combine warm water and
  pinch sugar. Sprinkle yeast over water mixture. Let stand until yeast
  dissolves and bubbles. While yeast is dissolving, in buttered bowl
  combine warm milk, butter and honey. Stir until butter is almost
  melted. Stir in 2 1/2 cups flour and dissolved yeast. Beat on high
  speed for 3 minutes. Cover and let rise in warm place until doubled,
  about 30 minutes.

  Dough:
  Butter a 4 quart bowl. Stir salt into bread mixture. Stir in enough of
  remaining flour with a wooden spoon until dough forms a ball. Turn
  dough out onto a well-floured surface. Knead until smooth and
  elastic, about 8-10 minutes, adding enough of remaining flour to keep
  dough from sticking. Place dough in buttered bowl, turning once to
  butter surface.

  Cover and let rise in a warm place until double, about 45 minutes.
  Punch dough down. Divide dough in half. Sprinkle board generously
  with cornmeal. Turn dough out on board. Sprinkle cornmeal over top of
  dough. Gently roll half the dough at a time 1/2" thick. Cut with a
  floured biscuit cutter into 3" rounds. Repeat with remaining half of
  dough. Knead, reroll, and cut dough scraps once, if desired. Arrang
  dough rounds on ungreased baking sheets 2" apart.

  Cover and let rise in a warm place until double, about 30 minutes.
  Heat a lightly oiled, nonstick griddle or skillet over medium-high
  heat. Lift some of the dough rounds with a spatula onto griddle. Cook
  for 2 minutes on each side. Reduce heat to medium. Cook, turning
  every few minutes, 13-18 minutes until done in crnter. Cool on racks.
  Repeat cooking remaining muffins. Split muffins in half crosswise
  with the tines of a fork.

  Source: Victoria Magazine, January 1994
  Typed by Katherine Smith

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Chicken and Apple Casserole
 Categories: Chicken, Casseroles, Victoria, Cyberealm
      Yield: 4 servings

      2 tb Olive Oil
  3 1/2 lb Broiling Chicken, quartered
      3 lb Mixed Root Vegetables,
           Peeled and cut up
      2 md Onions, peeled and cut in
           Wedges
      2 sm Cooking Apples, peeeled,
           Cored, and thickly sliced
    2/3 c  Dried Green Lentils
      1 c  Apple Juice
  1 1/4 c  Chicken Broth

  Preheat oven to 375F. Select at least a 6 quart ovenproof pot large
  enough in diameter to hold chicken in a single layer. Heat oil in pot
  over medium heat. Brown chicken in hot oil for 20 minutes, turning to
  brown both sides. Drain on paper towels. Add root vegetables and
  onion to hot oil in same pot. Saute for 4-5 minutes until vegetables
  begin to brown.

  Add apples, lentils, apple juice, and chicken broth. Mix well to cover
  lentils with liquid. Bring to a boil. Season to taste with salt and
  pepper. Add chicken, skin side up. Cover and bake at 375F for 1 hour
  until juices run clear when chicken is pierces with a fork and
  lentils are tender.

  Note:
  To thicken pan juices, puree a few of the cooked vegetables with some
  of the pan juices in a blender. Stir back into remaining pan juices.

  Source: Victoria Magazine, January 1994
  Typed by Katherine Smith

MMMMM
---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Bacon and Onion Muffins
 Categories: Muffins, Main dish, Breads
      Yield: 6 servings

    1/2 lb Bacon, Diced
    1/4 c  Chopped Onion
  2 1/4 c  Unbleached Flour, Sifted
      3 ts Baking Powder
    1/2 ts Baking Soda
    1/2 ts Salt
      2 ea Large Eggs, Slightly Beaten
    1/3 c  Milk
      1 c  Dairy Sour Cream
      1 x  Sesame Seeds

  Fry bacon until crisp in skillet.  Remove with slotted spoon and
  drain on paper towels.
  Saute onion in 1 T bacon drippings until tender (do not brown).  Set
  aside to cool.
  Sift together flour, baking powder, baking soda and salt in large
  mixing bowl.
  Combine eggs, milk and sour cream in small bowl; blend well.  Add all
  at once to dry ingredients, stirring just enough to moisten.  Stir in
  bacon and sauteed onion.
  Spoon batter into greased 2 1/2-inch muffin-pan cups, fill 2/3rds
  full. Sprinkle with sesame seeds.
  Bake in 375 degree F. Oven 18 to 20 minutes or until golden brown.
  Serve hot with homemade jelly or jam.

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Dilly Zucchini Ricotta Muffins
 Categories: Muffins, Breads, Main dish
      Yield: 4 servings

  1 1/2 c  Unbleached Flour
      2 tb Sugar
      3 ts Baking Powder
    1/2 ts Salt
    3/4 ts Dill Weed
    1/4 c  Milk
    1/2 c  Margarine/Butter, Melted
      2 ea Large Eggs
    2/3 c  Ricotta Cheese
    1/2 c  Shredded Zucchini

  Heat oven to 400 degrees F.  Line with paper baking cups or grease, 12
  muffin-pan cups.
  Lightly spoon flour into measuring cup, level off.  In large bowl,
  combine flour, sugar, baking powder, salt and dill weed, mix well.
  In medium bowl combine milk, margarine and eggs.  Stir in ricotta
  cheese and zucchini, beat well.  Add to dry ingredients, stirring
  just until moistened (Batter will be stiff).  Fill prepared muffin
  cups 2/3rds full.  Bake at 400 degrees F. for 20 to 25 minutes or
  until golden brown.  Immediately remove from pan and serve.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Lemon Raspberry Muffins
 Categories: Muffins, Breads, Desserts
      Yield: 4 servings

      2 c  Unbleached Flour
      1 c  Sugar
      3 ts Baking Powder
    1/2 ts Salt
      1 c  Half-and-half
    1/2 c  Vegetable Oil.
      1 ts Lemon Extract
      2 ea Large Eggs
      1 c  Fresh/Frozen Raspberries *

  *  Frozen raspberries should be without syrup and should not be
  thawed.
  ~---------------------------------------------------------------------
  ~-- Heat oven to 425 degrees F.  Line 12 muffin cups with paper
  baking cups. Lightly spoon flour into measuring cup; level off.  In
  large bowl, combine flour, sugar, baking powder and salt; mix well.
  In small bowl, combine half-and-half, oil, Lemon extract and eggs;
  blend well.  Add to dry ingredients, stir until ingredients are just
  moistened. Carefully fold in raspberries.  Fill prepared muffin cups
  3/4ths full. Bake at 425 degrees F. 18 to 23 minutes or until golden
  brown.  Cool 5 minutes, remove from pans.
  HIGH ALTITUDE:
  Above 3500 feet, decrease baking powder to 2 teaspoonful.

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Carmel Pecan Sticky Buns
 Categories: Cyberealm, Breads, Sides, Brunch
      Yield: 2 dozen

      8 oz PHILADELPHIA Brand Cream
           Cheese [cubed]
    3/4 c  Cold water
      1 pk [16 oz] hot roll mix
      1    Egg
    1/3 c  Granulated sugar
      1 ts Cinnamon [ground]
      1 c  Pecan halves [may be coarsly
           Chopped if desired]
    3/4 c  Brown sugar
    1/2 c  Light corn syrup
    1/4 c  Butter [melted]

MMMMM--------------------PREHEAT OVEN TO 350-------------------------

  1)      Stirr together 6 oz of cream cheese and the cold water in a
  small sauce pan cooking over low heat until the mixture is at 115 to
  120, stirring occasionally...
  2)      Stir together the roll mix and yeast packet in a large bowl,
  then add the cream cheese mixture and the egg mixing until the dough
  pulls away from the sides of the bowl...
  3)      Knead the dough on a slightly floured surface for 5 min... or
  until smooth and elastic... Cover and let rise in a warm place for 20
  min...
  4)      While the dough is rising, beat the remaining cream cheese,
  sugar, & cinnamon in a small bowl with an elec. mixer until well
  blended... 5)      Roll out the dough to 18"x12" rectangle and spread
  the cream cheese mixture over the dough to within 1" from the
  edges... Roll up from the long side, sealing the edges and cut into
  24 3/4" slices 6)      Stir together the remaining ingredients in a
  small bowl and spoon 2 teaspoons full into bottoms of greased cups of
  muffin pan... 7)      Place dough, cut side up, in cups cover and let
  rise in warm place for 30 min...
  8)      Bake 20 to 25 min or until golden brown... Invert onto serving
  platter immediately...

  From the Philadelphia Brand Cream Cheese Finest Recipe Collection and
  Fred Goslin on Cyberealm Bbs, home of KookNet, in Watertown NY at
  (315) 786-1120

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Zucchini Pineapple Bread
 Categories: Breads, Nets
      Yield: 2 servings

      3    Eggs
      2 c  Sugar
      1 c  Oil
      2 ts Vanilla
      3 c  Flour
      2 ts Soda
      1 ts Salt
    1/2 ts Baking powder
  1 1/2 ts Cinnamon
      1 ts Nutmeg
  1 1/2 c  Zucchini; grated
      8 oz Can crushed pineapple;drain
    1/2 c  Raisins
      1 c  Pecans; chopped
      4 oz Instant vanilla pudding mix

         Preheat oven 350d F.  In a large bowl, beat eggs, sugar, oil,
  and vanilla until foamy.  In a separate bowl, sift flour, soda, salt,
  baking powder, cinnamon, and nutmeg. Combine with egg mixture; stir
  in zucchini, pineapple, raisins, pecans, and pudding. Pour into 2
  greased and floured 9x5x3 inch loaf pans. Bake 1 hour or until a
  toothpick inserted in center comes out clean.

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Sourdough Whole Wheat Herb Bread Bm
 Categories: Breads, Nets
      Yield: 24 servings

MMMMM--------------------PLACE IN BREADMAKER-------------------------
    1/3 c  Water; warm, 105 degrees
      1 c  Sourdough starter
    1/2 c  Salad dressing, creamy onion
      1    Eggs
    1/2 ts Sage
    1/2 ts Thyme leaves
    1/2 ts Basil leaves
      1 ts Salt
      1 tb Sugar
      2 c  Flour, whole wheat
  1 1/2 c  Flour
      2 ts Yeast

MMMMM------------------------ADD AT BEEP-----------------------------
      1 c  Cheese, cheddar, shredded

  Sylvia's comments: this came out great except that the dough looked
  too dry, so I added a tiny bit more water and it overrose, with a
  texture a little too coarse to suit me. Next time I'll just use the
  amount of water called for.

  If you don't want whole wheat, but prefer a white bread base,
  substitute 3-1/2 cups bread or AP flour for the 2 Cups whole wheat
  AND the 1-1/2 cups bread or AP flour measurements.


MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: American Garlic and Parsley Bread for Bread Machines
 Categories: Breads
      Yield: 1 servings

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

  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.

  Source: The Best Bread Machine Cookbook Ever, Madge Rosenberg

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: GINGERBREAD LOAF ABM
 Categories: Breads
      Yield: 1 servings

           1 1/2 pound loaf
    3/4 c  Milk
    1/4 c  Molasses
      1    Egg
      3 tb Applesauce
  3 1/3 c  Bread flour
      1 tb Brown sugar
    3/4 ts Salt
    3/4 ts Ground cinnamon
    3/4 ts Ground ginger
      1 ts Yeast

  103 cal/oz Put ingredients in machine according to custom.

  LEMON ICING: In small mixing bowl stir 1/2 c sifted powdered sugar,
  1/4 t vanilla, 1 t lemon juice & enough milk (1-3 t) to make an icing
  of drizzling consistency.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Cinnamon Rolls ABM
 Categories: Breads, Nets
      Yield: 12 servings

           -JOY QUIRK   (HF65A)
      1 tb Dry yeast
      5 c  Bread mix
  1 1/2 c  -lukewarm water
      2    Eggs; beaten
    1/2 c  Butter; melted

MMMMM------------------------SWEET GLAZE-----------------------------
      1 c  Powdered sugar; sifted
      2 tb Milk; About
    1/4 ts Vanilla

MMMMM---------------------CINNAMON SPRINKLE--------------------------
      2 tb Butter
    1/2 c  Raisins
    1/2 c  Brown sugar
    1/4 c  Nuts: chopped
  1 1/2 ts Cinnamon

  In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and
  butter.  Add 5 cups of bread mix. Stir well. Add additional bread mix
  to make a soft, but not too sticky dough. Knead about 5 minutes until
  dough is smooth. Lightly butter bowl. Put dough in bowl and turn to
  butter top. Cover dough with a damp towel and let rise in a warm
  place until doubled in bulk, about 1 hour.  Generously grease 2
  baking sheets.

  Prepare Cinnamon sprinkle.  Punch down dough. Let stand 10 minutes.
  On a lightly floured surface, roll out dough to a 12 x 24 rectangle
  about 1/4 inch thick. Spread generously with Cinnamon Sprinkle. Roll
  dough like a jelly roll and cut with a sharp knife into 24 1 inch
  slices. Place on prepared baking sheets.  Cover with a damp towel and
  let rise in a warm place until doubled in bulk, about 30 to 60
  minutes. Preheat oven to 375. Bake 20 to 25 minutes, until golden
  brown.

  Prepare Sweet Glaze, and brush on while rolls are still warm. Makes
  about 24 rolls.

  CINNAMON SPRINKLE: Melt butter in a small saucepan. Stir in brown
  sugar, cinnamon, raisins and nuts.

  Sweet Glaze In a small bowl combine powdered sugar, vanilla and
  enough milk to make a thin mixture.

  Formatted by Elaine Radis BGMB90B; JUNE, 1993

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Old German Muffins
 Categories: Ethnic, Breads, Desserts
      Yield: 4 servings

    3/4 c  Butter or margarine
    1/2 c  Sugar
      2 ea Eggs; large
      1 tb Rum
      1 ts Vanilla extract
      3 tb Milk
    1/2 ts Cinnamon
      2 ts Baking powder
  2 1/4 c  Flour; unbleached
    1/4 c  Almonds; ground
      1 tb Orange rind; grated
    1/4 c  Raisins; if desired

  Cream butter and sugar.  Beat in eggs, rum, vanilla, and milk.  Mix
  cinnamon, baking powder, and flour.  Add flour mixture to butter
  mixture. Gently mix in almonds, orange rind, and raisins.  Pour batter
  into greased muffin tins, filling half full.  Bake at 375 degrees F.
  for 25 to 30 minutes, or until browned. Makes 18 muffins.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Warm Springs Fried Bread
 Categories: Breads, Ethnic
      Yield: 6 servings

      3 c  Sifted all-purpose flour
      1 tb Butter
      2 ts Baking powder
    3/4 c  (to 1c) Warm milk
      1 ts Salt
      2 tb Melted butter
      1 ts Sugar
      1 x  Fat for deep frying

  Combine dry ingredients; cut in butter. Add enough warm milk to make a
  soft dough, easy to handle. Knead on floured board until dough is very
  smooth and soft but elastic. Do not use a lot of extra flour.
  Divide dough into 6-8 balls and brush the tops with melted butter.
  Cover and let stand 30-45 minutes. Pat out each ball into a round, 5
  or 6 inches in diameter and 1/4 inch thick. Fry in deep fat
  (preheated to 365 degrees). Dough should rise immediately to surface.
  Cook until brown on one side, turn, and brown on other side being
  careful to not pierce crust. Drain on absorbent paper and serve hot.
  Mrs. Bernard Mahon

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Cheddar Date Nut Loaf
 Categories: Breads, Cheese/eggs, Fruits
      Yield: 4 servings

      8 oz Dates; finely chopped
      2 ts Butter
    3/4 c  Water; boiling
  1 3/4 c  Unbleached flour; sifted
    1/4 ts Salt
      1 ts Baking soda
    1/2 c  Sugar; granulated
      1 ea Egg; lg, well beaten
      4 oz Cheddar md, shredded
      1 c  Walnuts; chopped

  Preheat the oven to 325 degrees F.  Place the dates and butter in a
  small bowl and pour the boiling water over them.  Let stand for 5
  minutes.  Stir the dry ingredients together in a large bowl.  Add the
  date mixture, egg, cheddar and nuts.  Mix until just blended and spoon
  the mixture into a well greased 9 X 5-inch loaf pan.  Let stand for 20
  minutes.  Bake for 50 to 60 minutes in the preheated oven or until a
  wooden pick inserted in the center of the loaf comes out clean.  Turn
  out onto a rack and cool before slicing. NOTE:  The flavor improves is
  the bread stands overnight before serving.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Cheddar Cheese Casserole Bread
 Categories: Breads
      Yield: 2 servings

      1 ts Sugar
      1 c  Warm water
      1 pk Dry yeast
      1 c  Warm milk
      2 tb Butter
      1 ea Egg beaten
      4 c  Flour
      2 c  Shredded sharp cheddar
      1 tb Salt

  Dissolve sugar in warm water in large mixer bowl.  Sprinkle in yeast.
  Let stand 10 minutes, then stir well.  Stir in warm milk, butter and
  beaten egg.  Combine 2 cups flour, cheese and salt.  Stir well to
  blend.  Add flour cheese mixture and beat with electric mixer on
  medium speed for 5 minutes.  Add remaining flour, beating well with
  wooden spoon.  Cover and let rise in warm place until doubled (about
  45 minutes).  Stir down and turn into two well greased 1 quart
  casseroles.  Let rise until doubled (about 30 minutes).  Bake at 375
  degrees for 30-40 minutes.  Remove from casseroles immediately and
  cool on wire racks.  Makes 2 round loaves.

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Best Oatmeal Cookies
 Categories: Cookies
      Yield: 55 servings

    3/4 c  Low ft margarine, room temp
    1/2 c  Packed brown sugar
  1 1/2 c  All purpose flour
      1 ts Ground cinnamon
  1 1/2 c  Oats, uncooked
      1 ts Vanilla
      1 c  White sugar
      2    Egg whites, slightly beaten
      1 ts Baking soda
    1/4 ts Ground nutmeg
      1 c  Raisins

  In a large mixing bowl, beat margarine and sugars until light and
  fluffy. Add egg whites. In a medium size bowl, combine flour, baking
  soda, cinnamon and nutmeg; add to sugar mixture. Stir in oats,
  raisins and vanilla. Chill 1 hour. Preheat oven 350F. Roll a teaspoon
  of dough into a ball and place on an ungreased cookie sheet. Grease
  the bottom of a glass with margarine, dip glass in sugar and use to
  flatten ball of dough. continue, leaving adequate space between
  cookies. Bake 10 min. Cool on racks. Cal: 61, fat: 1 g.

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Oatmeal Cookies *****
 Categories: Low-cal, Cookies
      Yield: 6 servings

      3 c  Rolled Oats
      1 c  Flour (unbleached)
    1/4 ts Salt
      2 tb Light Sesame Oil
  1 1/2 c  Apple Juice
      1 tb Tbsp  Honey (opt)

    Raisins and/or nuts (optional)
    Sugarless!  Preheat the oven to 375 deg F. Mix the dry ingredients
  in
    a bowl. Add the oil and mix. Add the juice (plus remaining
    ingredients, if desired.) If the dough seems too dry, add more
  juice.
    Drop by the teaspoonful onto a greased cookie sheet and flatten
    slightly to ensure a crisper cookie. Bake until golden brown, about
    15-20 minutes.
    VARIATIONS: * Make the cookies w/o wheat flour for those allergic.
  Use
    oat flour and add 1 T arrowroot flour or powder. * Use pineapple
  juice
    instead of apple for sweeter cookies. * To use leftover oatmeal,
  use 1
    cup juice and 2 T honey or other sweetener.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Famous Oatmeal Cookies
 Categories: Cookies
      Yield: 60 servings

    3/4 c  Vegetable shortening
      1 c  Firmly packed brown sugar
    1/2 c  Granulated sugar
      1    Egg
    1/4 c  Water
      1 t  Vanilla
      3 c  QUAKER Oats (quick or old
           -fashioned, uncooked)
      1 c  All-purpose flour
      1 t  Salt (opt)
    1/2 t  Baking soda

  Heat oven to 350'F. Beat shortening, sugars, egg, water and vanilla
  until creamy. Add combined oats, flour, salt and baking soda; mix
  well. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake
  12-15 minutes or until light golden brown. Remove to cooling rack;
  cool completely. Store tightly covered.

  Makes about 5 dozen cookies.

  MY OWN SPECIAL COOKIES: Add 1 cup of any or a combination of the
  following ingredients to basic cookie dough: raisins, chopped nuts,
  chocolate chips or coconut. Makes about 5 dozen cookies.

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Ali's Oatmeal Cookies
 Categories: Cookies, Ceideburg
      Yield: 3 servings

           Stephen Ceideburg
      1 c  Butter-flavored shortening
      1 c  Granulated sugar
      1 c  Firmly packed brown sugar
      2    Eggs
      1 ts Vanilla
  1 1/2 c  Plus 1 tb sifted all-purpose
           -flour, divided
      1 ts Baking soda
    3/4 ts Salt
  2 1/2 c  Old-fashioned or:
  2 1/2 c  Quick-cooking oatmeal,
           -uncooked
      1 c  Finely chopped hazelnuts
      1 c  Finely diced dried apricots
      1 c  White chocolate chips

  Best Oatmeal Cookie, Oregon State Fair Susan Middleton and Alisha
  Delos, Keizer

  Preheat oven to 350 degrees. In large bowl, mix shortening, the
  sugars, eggs and vanilla. Beat at medium speed with an electric mixer
  until well-blended.

  Combine 1 1/2 cups of flour, baking soda and salt. Stir into the
  shortening mixture. Stir in oatmeal. Stir in nuts.

  Toss apricots with remaining 1 tablespoon flour. Stir into dough.
  Stir in white chocolate chips.

  Shape dough into 1 1/2-inch balls. Flatten slightly and place 2 inches
  apart on ungreased baking sheets.

  Bake 11 to 13 minutes until slightly moist in the center and just
  beginning to brown around the edges. Remove immediately to
  wax-paper-covered paper towels.

  Makes 3 dozen

  From the Oregonian's FOOD DAY, 1/12/93.

  Posted by Stephen Ceideburg

MMMMM

---


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Oatmeal Raisin Cookies
 Categories: Cookies, Desserts
      Yield: 4 dozen

    1/2 c  Margarine; softened
    1/2 c  Shortening
      1 c  Sugar, brown; packed
    1/2 c  Sugar
      2    Eggs
      2 tb Water
      2 tb Corn syrup, light
      2 ts Vanilla
      2 ts Cinnamon, ground
    1/4 ts Nutmeg, ground
    1/8 ts Ginger, ground
  1 1/2 c  Flour, all purpose; unsifted
      1 ts Baking soda
      1 ts Salt
      3 c  Oats, old fashioned
      1 c  Raisins

  Cream margarine, shortening, sugars, eggs, corn syrup, water, and
  vanilla; beat well.  Combine flour, baking soda and salt; add to
  creamed mixture. Beat well; stir in oats and raisins. Drop by rounded
  teaspoonfuls onto ungreased baking sheet.  Bake at 350F for 15
  minutes. Cool slightly on sheet before removing to cooling racks.

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Jalapeno Cornbread
 Categories: Breads, Nets
      Yield: 9 servings

      1 c  Cornmeal
    1/2 ts Salt
    1/2 ts Soda
      1 c  Corn, cream-style
      2    Eggs; slightly beaten
      4 oz Green chili peppers; finely
           -chopped
    2/3 c  Buttermilk
    1/3 c  Shortening; melted
      1 c  Cheese, Cheddar; shredded

  Combine all ingredients, except shredded cheese, in a bowl.  Mix well
  and pour half the batter into a hot, greased 9" baking pan.  Sprinkle
  cheese on top, and cover with remaining batter.  Bake at 375 degrees
  for 30 to 40 minutes.

  SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by
  Nancy Coleman.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Pesto Pull-Apart Bread ABM
 Categories: Breads, Nets
      Yield: 24 servings

MMMMM---------------------------PESTO--------------------------------
      1    Garlic cloves
    1/2 c  Basil leaves, fresh
    1/2 c  Cheese, Romano, grated
    1/4 c  Oil, olive

MMMMM---------------------------BREAD--------------------------------
      2 ts Yeast
      3 c  Flour
    1/2 ts Salt
      1 pn Sugar
  1 1/4 c  Water; warm

  Mince garlic and basil leaves in food processor with steel blade.  Add
  romano cheese.  Turn on food processor and drizzle in oil.  Set aside.

  Add all ingredients to breadmaker.  Set on "dough" cycle and start.

  After second knead, divide dough into 15 balls and fit around edge of
  14" greased round cake or pizza pan, allowing little room between
  balls for rising.  Cover with towel and let rise 30 minutes in warm
  place.

  Preheat oven to 375.  Place pan in oven and bake 35-40 minutes, until
  bread is golden.  Cool in pan for 10 minutes, then turn onto rack.

  Sylvia's comments: There's something missing from this, like what you
  do with the pesto!  I added it during the second knead, to be
  incorporated into the dough but not disappear.  Also, this much dough
  does NOT fit into a cake pan with room between to rise.  I fit it all
  in, crammed together, to let it rise upwards.  I also made the pesto
  in my blender rather than my food processor, and was quite pleased
  with the results. I had to do more scraping than with a food
  processor, but the result had small pieces of basil.

  MM and posted on GEnie by THE.LARK [Choc. King]

  From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
  71511,2253, GT Cookbook echo moderator at net/node 004/005

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Carrot Cheesecake Muffins
 Categories: Breads, Muffins
      Yield: 12 servings

MMMMM--------------------------FILLING-------------------------------
      4 oz Cream cheese; softened
      2 tb Granulated sugar
    1/2 ts Orange rind; finely grated

MMMMM-------------------------MUFFIN MIX------------------------------
      1 ts Orange rind; finely grated
    1/3 c  Butter; softened
    1/2 c  Brown sugar; packed
      2    Eggs
    1/2 c  2% evaporated milk
      2 tb Frozen orange juice concen.
  1 1/4 c  Carrots; finely grated
    1/2 c  Raisins
    1/2 c  Chopped walnuts
  1 1/2 c  Flour
      1 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Ground cinnamon

  Filling:  Combine cream cheese, sugar, and orange rind in small bowl;
  set aside.

  Muffin Mix:  Cream together butter and brown sugar in med. mixer
  bowl. Beat in eggs, evaporated milk, and juice concentrate. Stir in
  carrots, raisins, walnuts, and orange rind.

  In large bowl, combine flour, baking powder, baking soda, and
  cinnamon. Add carrot mixture; stir just until moistened. Spoon 2 T
  batter into 12 small greased or paper lined muffin cups.  Spoon 2
  tsp. cream cheese mixture over each.  Top with remaining batter. Bake
  in 350~ oven 15 - 20 mins. until tops spring back when touched
  lightly. Makes 12 muffins. Per muffin: about 266 cal. and 13.3 g fat.

  Source:  Alice Dawe of Brantford, Ontario (St. Pete Times)


MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: TEXAS-STYLE BAGELS - ABM
 Categories: Breads, Nets
      Yield: 18 bagels

      1 pk DRY YEAST
  1 1/2 c  WARM WATER, 105-115 DEGREES
      3 tb SUGAR
      1 tb SALT
    1/2 ts BLACK PEPPER
      1 tb TABASCO PEPPER SAUCE
      4 tb JALAPENO PEPPER, FRESH
           -AND FINELY CHOPPED
      4 c  FLOUR, ALL-PURPOSE
      1 ga WATER

  STIR YEAST INTO 1 1/2 CUPS WARM WATER IN LARGE BOWL; LET STAND UNTIL
  BUBBLY, ABOUT 5 MINUTES.  STIR IN SUGAR, SALT, PEPPER, TABASCO, 3
  TABLESPOONS JALAPENO, AND ENOUGH FLOUR TO MAKE A SOFT DOUGH. KNEAD
  DOUGH ON LIGHTLY FLOURED BOARD UNTIL SMOOTH AND ELASTIC, ADDING
  REMAINING FLOUR AS NECESSARY.

  LET DOUGH STAND IN WARM PLACE 15 MINUTES.  PUNCH DOWN DOUGH; ROLL ON
  LIGHTLY FLOURED BOARD INTO A RECTANGLE 13 X 4 INCHES, ABOUT 1 INCH
  THICK. CUT DOUGH INTO 18 STRIPS WITH FLOURED KNIFE.  ROLL EACH STRIP
  GENTLY TO FORM ROPE 1/2 INCH THICK.  MOISTEN ENDS OF ROPE AND PRESS
  TOGETHER TO FORM BAGELS.  PLACE BAGELS ON FLOURED COOKIE SHEETS.  LET
  STAND COVERED 20 MINUTES.

  HEAT ONE GALLON OF WATER TO BOILING IN LARGE STOCK POT.  REDUCE HEAT
  TO MEDIUM.  PLACE 3 TO 4 BAGELS IN STOCK POT.  SIMMER UNCOVERED 7
  MINUTES (NO LONGER).  DRAIN ON TOWEL.  REPEAT WITH REMAINING BAGELS.

  HEAT OVEN TO 375 DEGREES.  BRUSH BAGELS WITH BEATEN EGG, SPRINKLE WITH
  REMAINING JALAPENO PEPPER.  BAKE BAGELS ON UNGREASED COOKIE SHEET
  UNTIL GOLDEN, 30 TO 35 MINUTES.  COOL ON WIRE RACK.

  SERVE WITH COLD SLICED ROAST BEEF OR CHICKEN.

  HOUSTON HOME GARDEN, FEB 1981, P. 117

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Banana-Sour Cream Coffee Cake
 Categories: Breads, Cakes, Desserts
      Yield: 1 servings

    1/2 c  Pecans; chopped
    1/4 c  Sugar
    1/2 ts Cinnamon
    1/2 c  Shortening
      1 c  Sugar
      2    Eggs
      1 c  Bananas; mashed
      1 ts Vanilla extract
    1/2 c  Sour cream
      2 c  All-purpose flour
      1 ts Baking powder
      1 ts Soda
    1/4 ts Salt

  Combine pecans, 1/4 c sugar, and cinnamon; stir well, and set aside.

  Combine shortening and 1 cup sugar; cream until light and fluffy.
  Beat in eggs, bananas, and vanilla; stir in sour cream.

  Combine remaining dry ingredients; add to creamed mixture, and stir
  just enough to blend.

  Sprinkle half of reserved cinnamon mixture into bottom of a
  well-greased 10inch Bundt pan; spoon half of batter into pan.
  Sprinkle remaining cinnamon mixture over batter; spoon remaining
  batter into pan. Bake at 350 degrees for 40 to 45 minutes or until
  cake tests done.

  Cool cake 5 minutes in pan on a wire rack.  Loosen edges of cake, if
  necessary.  Invert cake on serving plate; serve warm or cold.

  Yield: one 10 inch coffee cake.

  SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by
  Nancy Coleman.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Amaretto Coconut Bread
 Categories: Breads, Desserts
      Yield: 1 loaf

      4 oz Tofu
      1 c  Sugar
    1/4 c  Amaretto
     14 fl Coconut milk
  2 1/2 c  Flour
    1/2 ts Salt
      1 tb Baking powder
      1 c  Unsweetened coconut flakes

  Preheat oven to 350 F.  Grease a 9" x 5" x 3" loaf pan.

  Blend together tofu and sugar thoroughly in an electric mixer or by
  mashing them together in a large mixing bowl with the utensil of your
  choice. :-)

  Mix Amaretto and coconut milk into tofu until well blended.

  Meanwhile, sift together flour, salt and baking powder.  Toss in
  coconut flakes, then add dry ingredients to liquid mixture and blend
  thoroughly.

  Spoon batter into prepared loaf pan.  Bake until done, about 50
  minutes. Cool slightly before removing from pan.

  Toasted slices of this bread are very nice with tea, coffee, or your
  fave hot beverage.

  [Note: 1 teaspoon of almond extract and 1/4 cup of water may be
  substituted for the 1/4 cup of Amaretto.  1 1/2 cups water plus 1/4
  cup oil may be used instead of coconut milk.]

  (C) Copyright 1994 Karen Mintzias - May be freely distributed

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Amish Friendship Bread (Original Starter Recipe)-PA Dutch
 Categories: Breads
      Yield: 1 servings

      1 pk Active dry yeast
  2 1/2 c  Warm water
      2 c  Sifted flour
      1 tb Sugar

   Dissolve yeast in 1/2 cup of the warm water in a deep glass or
  plastic container.  Stir in remaining warm water, flour and sugar.
  Beat until smooth.  Cover with loose fitting cover. DO NOT
  REFRIGERATE!  The starter requires 10 days for fermentation as
  follows:

   DAYS 1, 2, 3 and 4:... Stir batter DAY 5:................ Add 1 cup
  each milk, flour, sugar and stir DAYS 6, 7, and 8:..... Stir batter
  each day DAY 10: ............. Add 1 cup each flour, sugar, milk;
  stir.

   The batter is ready to use.

   This makes 3 cups batter to use in the recipes. If you want to you
  may pour 1 cup batter each into 3 containers and give 1 or 2 away.

   Save 1 cup to begin process all over again OR you can use all 3 cups
  batter for the recipes at 1 time and when you want to bake these
  again just start the starter again.

       DiSanto, Austin, Texas

   From: Pmbst8+@pitt.Edu                Date: 03-08-94

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Pumpkin-date bread
 Categories: Breads
      Yield: 2 loaves

  2 1/2 c  Sugar
    2/3 c  Vegetable Oil
      4    Egg
     16 oz Pumpkin
    2/3 c  Water
  3 1/3 c  Flour; All-purpose
      2 ts Baking Soda
  1 1/2 ts Cinnamon; ground
      1 ts Cloves; ground
    1/2 ts Baking Powder
    1/2 c  Nuts; coarsely chopped
           - Walnuts or pecans
    1/2 c  Dates; cut-up

  Heat oven to 350F or 170C.  Grease bottoms only of 2 loaf pans, 9x5x3
  inches, or 3 loaf pans, 8-1/2x4-1/2x2-1/2 inches.  Mix sugar, oil,
  eggs, pumpkin and water in large bowl.  Stir in remaining
  ingredients. Pour into pans.  Bake until wooden pick inserted in
  center comes out clean, about 1 hour 10 minutes; cool slightly.
  Loosen sides of loaves from pans; remove from pans.  Cool completely
  before slicing. To store, wrap and refrigerate no longer than 10
  days. Makes 2 large or 3 small loaves.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: BEINETS OR FRENCH FRITTERS
 Categories: Breads
      Yield: 5 servings

           -ELAINE RADIS BGMB90B
      6 tb -water
      1 tb Butter
      6 tb All-purpose flour
      4    Eggs
      1 ts Vanilla
           Confectioner's sugar

   These are as light as air.  Heat deep fat to 370 degrees. Combine
  water, butter and flour in a saucepan and boil (stirring constantly)
  over low heat for about 5 minutes. Remove pan from heat and beat in
  one at a time, the eggs.  Beat the batter for about 3 minutes AFTER
  each egg. Add the vanilla and drop the batter from a teaspoon into
  the hot fat. Cook until golden, drain and dust with the
  confectioner's sugar To be good these must be delicate in flavor,
  therefore the frying fat must be impeccable. If you fry in the usual
  bland cooking oil, heat it to 365-70 degrees and cook the batter
  until almost golden. If you use butter or part butter for frying,
  start frying with the fat at 330 degrees and let the heat rise over a
  7 minute period to 360. Be sure to bring the heat of the fat DOWN to
  330 again between cookings.

  SOURCE;  JOY OF COOKING; author Irma S.  Rombauer and Marion Rombauer
  Becker;  published by BOBBS-MERRILL Company Inc.; 1964; Library of
  Congress #; 61-7902

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Do-Ahead Sticky Buns
 Categories: Breads
      Yield: 9 rolls

    1/2 c  Packed brown sugar
      1 pk Butterscotch regular pudding
           And pie filling (3 5/8 oz)
    1/4 c  Margarine or butter melted
      1 tb Milk
    1/2 ts Ground cinnamon
      1 pk Active dry yeast
    3/4 c  Water water (105 to 115)
  2 3/4 c  Bisquick baking mix

    MIX brown sugar, pudding (dry), margarine, milk and cinnamon.
  Dissolve yeast in water water; stir in baking mix until soft dough
  forms. Turn dough onto cloth-covered board dusted with baking mix.
  Knead until smooth, about 20 times.  Sprinkle with additional baking
  mix (up to 1/4 cup) if dough is too sticky.  Roll into rectangle, 15
  X 9 inches.

    SPREAD 3/4 of the reserved butterscotch mixture over dough.  Roll up
  tightly, beginning at 15-inch side.  Pinch edge of dough into roll to
  seal. Cut into 9 slices.  Pour remaining butterscotch mixture into
  square pan, 9 X 9 X 2 inches.  Place rolls slightly apart on
  butterscotch mixture. Cover and refrigerate up to 24 hour.  (To bake
  immediately, cover and let rise in warm place until double, 25 to 30
  minutes. Bake as directed below.

    REMOVE cover from pan of rolls.  Let rise in warm place until
  double, 45 to 60 minutes.  Heat oven to 375.  Bake until golden
  brown, 25 to 30 minutes.  Immediately invert pan on heat proof
  serving plate. Let pan remain a minute so butterscotch drizzles over
  rolls.

     High Altitude Directions (3500 to 6500 feet):  No adjustments are
  necessary.

  SOURCE:  Betty Crocker's - Creative Recipes with Bisquick Vol II

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: FOCACCIA #2
 Categories: Italian, Breads
      Yield: 1 servings

      4 c  Unbleached flour
    2/3    Fresh cake yeast,
           Dissolved in 2/3 cup warm
           Water
     10 tb Olive oil
    1/3 c  Water
  2 1/2 ts Salt

   Mix 2 cups flour with the dissolved yeast.  Knead the dough for 10
  minutes, either by hand or in the bowl of an electric mixture with a
  dough hook.  Shape the dough into a ball, and put in an oiled bowl to
  rise until doubled in bulk, about 3 hours.

   Punch down, put the dough on a floured board, and knead again,
  incorporating the remaining flour, 1/3 cup olive oil, water, and salt.
  Knead until dough is smooth and elastic.  Let rise again in a covered
  bowl for another 3 hours.

   Preheat the oven to 400 degrees.

   Divide the dough in half and roll out on a well-floured board to
  circles or squares 1/2 inch thick.  Brush with the remaining olive
  oil and press the topping of your choice into the top of each circle.
   Bake on a baking sheet until golden brown, about 20 minutes.  Serve
  warm or at room temperature, cut into wedges, squares, or triangles.

   NOTE:  Slashes may be made in a decorative or random pattern in the
  breads before baking.

   TOPPINGS: * Thinly sliced rounds of yellow onion * Paper-thin
  crosswise slices of tomatoes and chunks of sun-dried
    tomatoes * Oregano leaves and slivers of garlic * Coarse salt and
  olive oil * Rosemary sprigs, coarse salt, and olive oil * Black olive
  halves and coarse salt * Sage leaves, coarse salt, and olive oil

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Beer Sourdough Starter ABM
 Categories: Breads
      Yield: 1 servings

           -KYLLIKKI FULLER (BHHJ17B)
      1    Beer; flat
  1 1/4 c  Flour

  Mix well, let sit on counter 5-10 days, stir 3 x per day. When it
  begins to separate into creamy thick bottom and thin liquid top is
  ready to use in any sourdough recipe.
MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Sourest Sourdough ABM
 Categories: Breads
      Yield: 1 servings

           -Gaye Levy ** DTXT63A
           -Revised on 9/17/92
  1 1/4 c  Sourdough starter
    1/2 c  Water
      3 c  Bread flour
      1 tb Olive oil
      2 tb Sugar
      1 ts Salt
      2 ts Yeast


  Set starter out on counter and bring to room temperature. Feed as you
  normally do and allow to become foamy and active. This will take 8 to
  12 hours.

  Put all ingredients in the B/M and set on the dough cycle. When the
  cycle is complete, remove dough and squeeze out gases. Cover with a
  damp towel and let it rest for 20 or 30 minutes. (This rest period
  makes the dough more pliable.)

  Sprinkle corn meal on a board and shape dough into two cylindrical
  loaves. Place loaves on a cornmeal covered baking sheet or in a
  special "baguette pan" that can be purchased at a kitchen store.
  Cover again with the damp towel and put in the refer for 12 to 24
  hours.

  Take dough out of the refer, sprinkle with water, and let it sit out
  until the loaves are fully risen. (They will usually rise a little in
  the refer, too.)

  Spray again with water then bake at 375 for 30 minutes or until brown
  and crusty. If you want a really crusty bread, spray the loaf with
  water every five minutes while baking. This harder to describe than
  it is to do ... and the results are worth it!

  PLEASE NOTE: Depending on the temperature, humidity, and the whim of
  the starter, the bread will vary from batch to batch. Sometimes it is
  very sour and dense while other times it is mildly sour and fluffy
  inside. Each batch is unique...but it is always good. I found that
  using the special pan helped the baguettes keep their shape. The pan
  is well worth the fifteen bucks.

  You can also vary the flavor of the bread by using more or less sugar
  or by substituting 1 TBL of vinegar for 1 TBL of water. Another
  variation is to use flat beer instead of water in either the recipe
  or when feeding the starter.  (Be sure to separate your starter into
  two batches first so that you do not contaminate the original pot.)

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: French Sourdough Bread ABM
 Categories: Breads
      Yield: 15 servings

           -JUDY GARNETT (PJXG05A)
      1 pk Yeast;  (or 1 1/2 tsp)
      3 c  Bread flour
      1 ts Salt
      1 ts Sugar
      1 tb Cornmeal
      1 tb Gluten
    1/4 ts Baking soda
    1/2 c  Sourdough starter
      2 ts Olive oil or butter
      1 c  Warm water

  Put all ingreds. in order listed into pan, select "French" bread and
  push Start.  Tip: If you can, open lid and check while kneading to
  feel whether the dough is too wet or dry. Correct it with a Tbsp. or
  so of water or flour. Since you have made so much bread, you know how
  the dough should feel. FROM:    JUDY GARNETT (PJXG05A)

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Sourdough Peasant Bread ABM
 Categories: Breads
      Yield: 1 servings

           -posted by Gaye Levy DTXT63A
  1 1/8 c  Sourdough starter
    1/2 c  Water
  1 1/4 ts Sugar
    3/4 ts Salt
  2 1/4 c  Bread flour
  1 1/2 ts Yeast

  This is for the medium sized loaf which, depending on how active my
  starter is at the moment, will rise to the top of my Hitachi B101.

  If I want an extra sour loaf, I will use the starter two or three days
  after feeding. This produces a shorter loaf with a heavier texture.

  For a light and fluffy loaf, I feed the starter first, then let it
  sit on the counter for 8 to 10 hours before using. I make sure it is
  very foamy when I put it in the B/M.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Sourdough Bread for Bread Machine
 Categories: Breads
      Yield: 6 servings

  1 1/2 c  Sourdough Starter
    3/4 c  Milk
  2 1/2 tb Margarine/Butter
  2 2/3 tb Sugar
  1 1/3 tb Salt
      4 c  Bread flour
  2 1/2 ts Yeast

   Note: 6 servings for Large (1.5 lb) loaf, set to 4 for Medium or 3
  for Small.

   Put everything in the machine in the order suggested by your
  manufacturer, lock and load on regular cycle.

   From: Bread Machine Cookbook (vol I) by Donna Rathmell German

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: One Hour Dinner Bread
 Categories: Breads
      Yield: 3 loaves

      4 tb Yeast
      3 c  Warm Water or
    1/4 c  Honey
      2    Eggs
    1/2 c  Butter
  1 3/4 ts Salt
      1 c  Dry Milk Powder
      8 c  Whole Wheat Flour (may also
           -use white flour)

MMMMM--------------------------OPTIONAL-------------------------------
    1/2 c  Each Soy Flour & Wheat Germ
           -instead of 1 C flour

  Dissolve yeast in water with honey.  Add eggs, butter, salt, milk
  powder and flour.  Moisten well and let rest 5 minutes.  Knead 5
  minutes, adding more flour if necessary, and divide into 3 loaves.
  Place in greased 8 x 4" loaf pans.  Let rise in warm oven 20 minutes.
  Without removing bread, turn oven to 350 and bake 30 minutes (if you
  have an electric oven, cover loaves loosely with foil while oven
  heats). You now have 3 loaves of delicious, nutritious bread.  This
  is a good basic recipe for a beginner and can be varied in many ways
  to make hot rolls, cinnamon rolls, raisin bread, etc. -- Just use
  your imagination. It is also very economical -- you get 3 loaves of
  bread from 8 cups of flour. This recipe has your bread mixed, kneaded
  and baked in one hour.

  Protein:  178.3 grams; Calories: 4756

  Source:  La Leche League International's Whole Food For The Whole
  Family Cookbook

  Submitted by:  Connie Lehman -- Ada, Ohio

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Sandi's Favorite Cake Doughnuts
 Categories: Breads, Breakfast
      Yield: 2 servings

           Vegetable Oil
  3 1/3 c  Flour
      1 c  Sugar
      1 tb Baking powder
    1/2 ts Salt
      1 ts Cinnamon
    1/2 ts Nutmeg
      2 tb Shortening
      2    Eggs
    3/4 c  Milk

  Heat oil (3-4 inches deep) to 375.  Beat 1 1/2 c. of the flour and the
  remaining ingredients in large mixer bowl on low speed, scraping bowl
  constantly, 30 seconds.  Beat on medium speed, scraping occasionally,
  2 min.  Stir in remaining flour.  Turn dough onto well floured, cloth
  covered board; coat lightly with flour.  Roll gently 3/8 inch thick.
  Cut with floured doughnut cutter.  Slide doughnuts into hot oil with
  wide spatula. Turn doughnuts as they rise to surface.  Fry until
  golden brown, 1 to 1 1/2 min. on each side.  Remove from oil and
  drain on paper towels. Serve plain, sugared, or frosted.

  Buttermilk Doughnuts:  Decrease baking powder to 2 teaspoons and beat
  in 1 teaspoon baking soda.  Substitute buttermilk for milk.  Do not
  use self-rising flour.

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Gingerbread Waffles
 Categories: Breads, Breakfast
      Yield: 6 servings

      1 c  Molasses
    1/3 c  Butter or butter substitute
  1 1/2 ts Baking soda
      1    Egg, well beaten
      2 c  Cake flour
      2 ts Ginger
    1/2 ts Salt
    1/2 c  Sour milk

  Put butter and molasses in saucepan and heat to the boiling point.
  Remove from fire and beat in baking soda.  Add milk and egg. Add dry
  ingredients which have been sifted together.  Mix well. Bake in hot
  waffle iron. These are delicious served hot with whipped cream and a
  sprinkling of nutmeg. 6 waffles. Mrs. George Bates, Akron, OH.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Apricot Ginger Scones
 Categories: Breads
      Yield: 8 scones

  3 1/4 c  Flour, all purpose
    1/3 c  Sugar
  2 1/2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
    3/4 c  Dried apricots, diced (4oz)
    1/3 c  Crystalized ginger, diced
           - 2 oz
      1 ts Lemon peel, grated
      1 c  Buttermilk

  In a food processor or large bowl, whirl or mix together flour, sugar,
  baking powder, soda, and salt. Add butter; whirl or rub with
  fingers until coarse crumbs form. If using a food processor, add
  apricots, ginger, and peel; pulse until just blended. Otherwise, stir
  them into flour mixture. Add buttermilk and whirl or stir just until
  evenly moistened.

  Scrape dough onto a floured board and knead about 6 turns or until
  dough holds together. On a 12x15 inch lightly greased baking sheet,
  pat dough into an oval about 7x12 inches. With a floured knife, cut
  diagonal lines through dough, forming 8 or 9 triangles.

  Bake in a 400 degree oven until golden brown, about 25   minutes.
  Break along scores to serve. Makes 8 or 9.

  Per serving: 393 cal. (37 percent from fat); 6.2 g protein; 16 g fat
  (9.9 g sat.); 57 g carbo.; 520 mg sodium; 43 mg chol.

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Overnight Coffee Cake
 Categories: Breads, Breakfast, Desserts
      Yield: 8 servings

      1 pk Frozen Dough Pieces
  1 1/2 c  Brown Sugar
  1 1/2 ts Cinnamon
      1 pk Caramel/Butterscotch Pudding*
      1 x  Stick Margarine

  * Small package of pudding mix, NOT instant
  Sprinkle the cinnamon, brown sugar and dry pudding on top.  Last of
  all cut the margarine into slices and cover the top.  Let sit
  overnight and the next morning place in a 350 degree preheated oven
  for 30 minutes. After 15 minutes cover the top with foil.  Turn out
  upside down on a plate.  Each piece of dough will pull out separately.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Banana Sour Cream Waffles
 Categories: Breakfast
      Yield: 4 servings

      1 c  Flour
    1/2 tb Sugar
      1 ts Baking powder
    1/4 ts Soda
    1/4 ts Salt
      1    Egg, separated
      1 c  Sour cream
    1/4 c  Milk
    1/4 c  Butter, melted
      1    Banana, mashed

  Sift together dry ingredients.  Set aside.  Mix together beaten egg
  yolk, sour cream, milk, butter and banana. Add to flour mixture,
  mixing well. Fold in whipped egg white, and pour into oiled waffle
  iron or oiled pan. Cook each side until brown.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Fruited Buttermilk Scones
 Categories: Breakfast, Breads
      Yield: 4 servings

      2 c  Whole wheat pastry flour
      2 ts Baking powder
    1/4 ts Baking soda
    1/2 c  Butter, small pieces
      4 tb Maple syrup
      1    Peach or nectarine, diced
    1/2 ts Orange peel, grated
    1/2 c  Buttermilk
    1/4 ts Nutmeg

  In a bowl, combine flour, baking powder, and baking soda.  Cut in
  butter and maple syrup. Stir in fruit and orange peel. Make a well in
  center of this mixture; pour in buttermilk. Stir until moistened. Pat
  dough into a ball, and knead on floured surface for 3 minutes. Shape
  into a dome. Place on lightly oiled cookie sheet, and bake at 350
  degrees for 15 minutes. Then, with sharp knife, score top into
  quarters, making cut 1/2" deep. Continue baking another 20 minutes;
  top will be golden brown when finished.

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Peach Breakfast Cake
 Categories: Cakes, Breakfast
      Yield: 8 servings

    1/2 c  Butter or margarine
    1/2 c  Sugar
      1 ts Orange peel, grated
    1/4 ts Almond extract
      2    Eggs
    3/4 c  Flour, all-purpose
      3    Peaches, ripe
      1 c  Sour cream
    1/4 c  Sugar
      1    Egg white
    1/4 ts Almond extract

          ea cinnamon sugar mixture With mixer or food processor, beat or
  whirl butter, sugar, peel and almond extract until blended. Add eggs,
  one at a time, mixing well.  Add flour, whirl or beat until smoothly
  mixed. Spread batter into buttered, floured 9-inch cheesecake pan
  with removable rim.  (Spread with wet spatula or spoon). Peel and
  either, halve or slice peaches.  Arrange peaches on batter. Bake at
  350 for about 25-30 minutes (until lightly browned and just beginning
  to pull away from pan sides). Remove from oven.  Quickly and neatly,
  spoon cream topping around fruit. Bake 10 minutes longer. Cool on
  rack at least 30 minutes. Serve warm or cool.  If made ahead, cool,
  cover, and let stand up to 3 hours at room temperature or chill up to
  8 hours. Run a knife between pan rim and cake. Remove rim and set
  cake on platter. Sprinkle to lightly with cinnamon sugar.
  TOPPING:  Beat to blend sour cream, sugar, egg white and extract.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Strawberry Buttermilk Pancakes
 Categories: Breakfast
      Yield: 30 servings

      2    Eggs
  2 1/2 c  Buttermilk
      1 ts Baking soda
    1/4 c  Melted butter or margarine
  2 1/2 c  Flour
      1 tb Sugar
      2 ts Baking powder
      1 ts Salt
      1 c  Sliced strawberries, fresh
           OR frozen (thawed and
           Drained)
    1/2 c  Melted butter or margarine

  Beat eggs.Add buttermilk,baking soda and melted butter.Stir in flour,
  sugar,baking powder and salt.Fold in strawberries.Preheat electric
  skillet to 350 degrees.Lightly,brush surface with butter.Pour 2 tbsp.
  batter for each pancake into skillet.Cool until bubbles form on the
  surface and edges are dry.Turn and cook 1 to 2 minutes or until done.
  Makes 30 - 2" pancakes.

MMMMM


---------- Recipe via Meal-Master (tm) v8.00

      Title: Apple Turnovers
 Categories: Pastry, Fruits
      Yield: 4 servings

    1/2 c  Butter
      4 oz Cream cheese, soft
      2 c  Sifted whole wheat
           -flour
      1 T  Honey
    1/4 t  Salt
    1/2 c  Diced apples
    1/3 c  Brown sugar
      3 T  Flour
    1/2 T  Lemon juice
    1/4 t  Cinnamon
    1/8 t  Cloves
    1/8 t  Salt

  Cream butter, honey, and cream cheese until smooth and creamy. Sift
  together flour, honey & salt.  Work into creamed mixture with a pastry
  cutter until completely blended in.  Form into a ball; wrap in plastic wrap
  and chill several hours.  Preheat oven to 425 degrees. Combine apples,
  brown sugar, flour, lemon juice and spices. Roll pastry 1/8" thick; cut
  into 4 squares.  Place one fourth of apple filling on each square. Fold in
  half diagonally and press edges with tines of fork to seal. Slit pastry
  with sharp knife.  Place on ungreased cookie sheet and bake 20-25 minutes.

-----

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Apple Turnovers
 Categories: Pastry, Fruits
      Yield: 4 servings

    1/2 c  Butter
      4 oz Cream cheese, soft
      2 c  Sifted whole wheat
           -flour
      1 T  Honey
    1/4 t  Salt
    1/2 c  Diced apples
    1/3 c  Brown sugar
      3 T  Flour
    1/2 T  Lemon juice
    1/4 t  Cinnamon
    1/8 t  Cloves
    1/8 t  Salt

  Cream butter, honey, and cream cheese until smooth and creamy. Sift
  together flour, honey & salt.  Work into creamed mixture with a pastry
  cutter until completely blended in.  Form into a ball; wrap in
  plastic wrap and chill several hours.  Preheat oven to 425 degrees.
  Combine apples, brown sugar, flour, lemon juice and spices. Roll
  pastry 1/8" thick; cut into 4 squares.  Place one fourth of apple
  filling on each square. Fold in half diagonally and press edges with
  tines of fork to seal. Slit pastry with sharp knife.  Place on
  ungreased cookie sheet and bake 20-25 minutes.

MMMMM


---------- Recipe via Meal-Master (tm) v8.00

      Title: Mediterranean Lemon Cake
 Categories: Cakes, Lunch
      Yield: 8 servings

      1 c  Softened butter
  1 1/2 c  Sugar
      4    Eggs, room temp
      1 T  Grated lemon peel
  2 1/2 c  Unbleached flour
    1/2 t  Salt
      1 t  Baking soda
      1 t  Baking powder
      1 c  Yogurt, room temp
    3/4 c  Finely ground nuts
    1/2 c  Lemon juice

  Cream the softened butter and 1 c of the sugar together until light and
  fluffy.  Add eggs and the lemon peel; blend thoroughly. Sift the flour,
  salt, baking soda and baking powder together. Add dry ingredients
  alternately with the yogurt.  Fold in the ground nuts. Turn into a
  well-greased 9 inch tube pan.  Bake at 350 degrees for 1 hour or until a
  toothpick inserted in the top comes out clean. Combine the 1/2 c sugar and
  lemon juice in a saucepan. Heat until sugar has dissolved and pour over the
  cake while still warm. Allow cake to cool in the pan. From "The Portable
  Feast" by Diane D. MacMillan, 101 Productions.


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Ginger-Almond Cookies
 Categories: Cookies, Nuts
      Yield: 4 dozen

  1 1/4 c  Whole Almonds; blanched
  1 1/4 c  Butter
  1 1/4 c  Sugar
    1/4 c  Candied Ginger; minced
      2 ts Ground Ginger
      1 pn Salt
  2 1/2 c  Flour

  Spread almonds in a single layer in a shallow pan. Place in col oven;
  turn thermostat to 350F, and toast almonds 12-15 minutes, stirring
  occasionally, until lightly toasted. Cool. Grind 3/4 cup of the
  toasted almonds in a food processor or blender until fine.

  Cream together ground almonds, butter, sugar, candied ginger, ground
  ginger and salt. Mix in flour until dough forms a ball. Divide dough
  into 2 pieces. Roll each piece to form a log 1 1/2 to 2" in diameter.
  Wrap and chill logs until firm enough to slice, about 30 minutes.

  Slice dough into 1/4" slices; place slices 2" apart on ungreased
  baking sheets. Press a toasted almond into the center of each slice.

  Bak at 350F for 10-12 minutes, until cookies are lightly browned.
  Remove cookies to cake rack to cool.

  Per Cookie: Calories: 111, Protein: 2 g, Carbohydrate: 12 g, Fat: 7 g,
  Saturated Fat: 3 g, Cholesterol: 13 mg, Sodium: 47 mg, Fiber: 1 g.

  Source: Buderim Australian Ginger
  Typed by Katherine Smith

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Red Cherry Bars
 Categories: Cookies, Fruits
      Yield: 12 bars

    1/2 c  Butter
      2 ts Powdered Sugar
  1 1/4 c  Flour
    1/4 ts Salt
    1/2 ts Baking Powder
      1 c  Sugar
      9 oz Bottle Maraschino Cherries;
           -chopped
      2    Eggs; well beaten
      1 ts Vanilla

  Cream butter, powdered sugar and 1 cup flour and pat into the bottom
  of an 8 x 8" pan. Bake at 350F until brown, 10-15 minutes. Remove
  from oven.

  Sift remaining 1/4 cup flour, salt and baking powder. In separate
  bowl, mix sugar, cherries, eggs, vanilla and add to sifted flour
  mixture.

  Spread on top of baked bar layer in pan and return to oven until done,
  about 25 minutes. Insert wood pick to test for doneness. If it comes
  out clean, top is done. Let cool, then cut into bars.

  Source: "Farm Recipes and Food Secrets From the Norske Nook: the
  Midwest's 1 Roadside Cafe." (Crown: $24)
  Typed by Katherine Smith

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Apricot-Walnut Bars
 Categories: Cookies, Fruits, Nuts
      Yield: 12 bars

    3/4 c  Dried Apricots
           Water
  1 1/3 c  Flour
    1/4 c  Sugar
    1/2 c  Butter
      2    Eggs; well beaten
      1 c  Brown Sugar
    1/2 ts Baking Powder
    1/4 ts Salt
    1/2 ts Vanilla
    1/2 c  Walnuts; chopped

  In a saucepan, cover apricots with water and bring to a boil; then
  simmer 10 minutes. Drain and let cool. Chop apricots. Sift 1 cup
  flour with sugar into a bowl, then cut butter into it until it is
  like coarse cornmeal. Pack into a 9 x 9 x 2" pan. Bake for 25 minutes
  at 325F.

  Combine eggs and brown sugar, 1/3 cup flour, baking powder, salt,
  vanilla, waluts, and apricots and stir well in a medium bowl. Spread
  over baked layer and bake 35 minutes at 325F. Coll, and cut into
  bars.

  Source: Shelby Lynne Smith of Stinson Beach, Ca.
  Typed by Katherine Smith

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Holiday Nut Crunch
 Categories: Cookies, Nuts, Chocolate, Holidays
      Yield: 4 dozen

      1 c  Walnut Pieces
    3/4 c  Raw Peanuts
    3/4 c  Whole Almonds; blanched
    1/2 ts Salt
    1/4 c  Butter
      3    Egg Whites
      1 c  Sugar
    3/4 c  Flour
    1/2 ts Ground Cinnamon
     12 oz Chocolate Chips

  Place nuts in a 9 x 13" baking pan. Sprinkle with salt and bake at
  325F for 15-20 minutes, stirring often. Remove nuts from pan and let
  cool. Add butter to pan and melt in pan.

  Beat egg whites until stiff. Combine sugar, flour and cinnamon in a
  medium bowl and fold in egg whites. Fold in nuts. Spread mix evenly
  over butter in pan. Bake at 325F for 35 minutes.

  Sprinkle chocolate chips over top of pan, and let melt. Spread melted
  chocolate lightly over top. Cool on wire rack. Cut into 1 1/2"
  squares.

  Source: Shelby Lynne Smith of Stinson Beach, Ca.
  Typed by Katherine Smith

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Apricot Bran Chews
 Categories: Cookies, Fruits, Nuts
      Yield: 4 dozen

    1/3 c  Whole Bran Cereal
    1/4 c  Water
    3/4 c  Butter; softened
    1/4 c  Packed Brown Sugar
      1    Egg
    1/4 c  Honey
      1 ts Vanilla
      1 c  Flour
      1 ts Baking Powder
    1/4 ts Salt
    1/4 ts Baking Soda
    1/4 c  Dry Nonfat Milk Powder
      1 c  Oatmeal
    3/4 c  Walnuts; chopped
      1 c  Dried Apricots; chopped

  Combine bran and water. Set aside. Cream butter and brown sugar. Add
  egg, beat until fluffy. Mix in honey, vanilla and bran. Combine
  remaining ingredients with butter mixture and mix well. Drop by
  tablespoonfuls  2" apart on a greased cookie sheet. Bake at 375F for
  10 minutes or until golden brown and firm.

  Source: Shelby Lynne Smith of Stinson Beach, Ca.
  Typed by Katherine Smith

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Peanut Raisin Cookies
 Categories: Cookies, Nuts, Fruits
      Yield: 7 dozen

      1 c  Butter
    1/2 c  Chunky Peanut Butter
      1 c  Packed Brown Sugar
      2    Eggs
      1 c  Honey
      2 c  Whole Wheat Flour
      2 c  Rolled Oats
      1 c  Unsweetened Wheat Germ
      1 c  Coconut; shredded
      1 c  Raisins
      1 c  Peanuts; chopped

  Mix butter, peanut butter and sugar until creamy. Add eggs, one at a
  time, beatin until fluffy. Mix in honey, flour, oats and wheat germ.
  Mix thoroughly. Add coconut, raisins and peanuts. Drop by
  tablespoonfuls 2" apart on greased cookie sheets. Bake at 375F for
  10-12 minutes, or until firm to the touch.

  Source: Shelby Lynne Smith of Stinson Beach, Ca.
  Typed by Katherine Smith

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Raisin-Filled Chocolate Chip Cookies
 Categories: Cookies, Chocolate, Fruits
      Yield: 6 dozen

      2 c  Margarine
    3/4 c  Brown Sugar
    3/4 c  Sugar
      1 ts Vanilla
      1 ts Water
      2    Eggs
  2 1/2 c  Flour
      1 ts Baking Soda
    1/2 ts Salt
      2 c  Raisins
     12 oz Chocolate Chips

  Cream margarine, sugars, vanilla, water and eggs together in a mixing
  bowl. By hand, stir in flour, baking soda and salt. Stir in raisins
  and chocolate chips. Drop by teaspoonfuls 1 1/2" apart on cookie
  sheets.Bake at 375F for 8 minutes.

  Source: Shelby Lynne Smith of Stinson Beach, Ca.
  Typed by Katherine Smith

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Thai Basil Cookies
 Categories: Cookies, Thai
      Yield: 24 cookies

    1/2 lb Unsalted Butter; at room
           -temperature
     10 tb Sugar
      1    Lemon; zest of
     12 md Thai Basil Leaves
      2    Egg Yolks
      2 c  Flour
      1 pn Salt

  Cream butter, sugar and lemon zest in the bowl of an electric mixer.
  Finely chop basil and add to creamed mixture. Add egg yolks; beat in
  well. Add the flour and salt. Mix until just incorporated. Put dough
  between sheets of plastic wrap and flatten into a 1" thick disc.
  Refrigerate overnight. (Dough may be frozen at this point.)

  Roll out dough on a floured board to about 1/8" thickness. Cut into 2"
  rounds with a cookie cutter and place on parchment paper lined cookie
  sheets. Bake ina 350F oven 10-12 minutes, or until lightly browned.
  Transfer to racks to cool.

  Per Cookie: Calories: 130, Protein: 1 g, Carbohydrate: 13 g, Saturated
  Fat: 5 g, Cholesterol: 38 mg, Sodium: 13 mg.

  Source: David Lebovitz of Monsoon.
  Typed by Katherine Smith

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Lemony Pear-Pecan Bread
 Categories: Breads, Breadmaker, Fruits, Nuts
      Yield: 1 lb loaf

      6 oz Jar Strained Pear or Peach
           -Baby Food
      1 tb Water
      1 tb Butter or Margarine
    3/4 ts Salt
      2 c  Bread Flour
    1/3 c  Pecans; toasted and coarsely
           -choppped
      2 ts Packed Brown Sugar
  1 1/2 ts Lemon Peel; finely shredded
  1 1/2 ts Bread Machine Yeast

  Add ingredients to bread machine pan in the order suggested by the
  manufacturer, adding pears with water and pecans with flour. Process
  on basic bread setting, light color setting, if availible. For large
  capacity machines with glass domes, select medium/normal color
  setting to ensure complete baking. Time bake feature can be used.

  Source: Medford Mail Tribune, 10 May 1994
  Typed by Katherine Smith

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Apricot-Filled Coffee Bread
 Categories: Breads, Fruits
      Yield: 1 loaf

MMMMM---------------------------BREAD--------------------------------
      1 pk Yeast
    1/4 c  Warm Water
      2    Eggs
    1/2 c  Sugar
    1/2 ts Salt
    1/3 c  Sour Cream
    1/3 c  Butter; melted and cooled
  2 1/2 c  Flour; sifted

MMMMM--------------------------FILLING-------------------------------
      6 oz Dried Apricots; chopped
      1 c  Water
    1/3 c  Honey
    1/8 ts Cinnamon

MMMMM--------------------------TOPPING-------------------------------
      1    Egg White
      1 ts Water
      2 tb Almonds; sliced

  Combine yeast and warm water. In a large bowl, combine all bread
  ingredients except 1 cup flour. Blend at low speed, then beat on high
  speed for about 3 minutes. Beat in remaining 1 cup flour with a wooden
  spoon. Turn out on a floured surface and knead about 10 minutes. Turn
  into a greased bowl; cover. Let rise until double.

  Meanwhile, combine filling ingredients in a saucepan over medium-high
  heat. Bring to a boil and cook, covered, for about 10-15 minutes,
  until liquid is absorbed.

  Punch dough down and roll out to a rectangle about 10 x 15". Place on
  a lightly greased sheet. Mark dough into 3 lengthwise sections. Spread
  filling in center third. With a sharp knife, cut 10 diagonal strips on
  each side. Overlap strips first from one side then the other. Brush
  loaf with egg white mixed with water. Let rise in a warm place until
  almost double, about 30 minutes. Sprinkle with almonds. Bake in a
  preheated 350F oven for 30 minutes.

  Source: Shelby Lynne Smith of Stinson Beach, Ca
  Typed by Katherine Smith

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Sourdough Bread
 Categories: Breads
      Yield: 2 loaves

      1 c  Milk
    1/3 c  Sugar
    1/3 c  Shortening
      1 ts Salt
      1 pk Yeast
      2 tb Lukewarm water
  1 1/2 c  Sourdough Starter;
           -see recipes
      5 c  Flour

  Scald milk; add sugar, shortening and salt. Stir to melt sugar and
  shortening; cool to lukewarm. Dissolve yeast in warm water. Beat
  together cooled milk mixture, yeast, sourdough starter and 2 cups
  flour. Add remaining flour to make a stiff dough. Turn onto floured
  surface, knead 5-10 minutes, adding only enough flour to keep dough
  from sticking. Place in a greased bowl, turning to grease surface.
  Let rise until double, about 1 1/2 hours. Punch down. Let it rise
  again for about 1/2 an hour.

  divide into 2 balls, cover with a towel and let rest 10 minutes. Shape
  into 2 loaves and put each in a greased 9 x 5 x 3" pan. Let rise until
  doubled, about 1 hour. Bake in a preheated 400F oven for about 40
  minutes. Turn out and cool.

  Source: Shelby Lynne Smith of Stinson Beach, Ca
  Typed by Katherine Smith

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Basic Sourdough Starter
 Categories: Breads
      Yield: 1 quart

      1 pk Active Dry Yeast
      1 qt Lukewarm water
      2 tb Sugar
      4 c  Flour; sifted

  In a large crock, holding at least 3 quarts, add yeast mixed with
  water. Add sugar and flour, beat to mix. Cover, let rise until light
  and slightly aged, 24-48 hours. Starter may be kept in refrigerator
  for 7-10 days without attention. Then, it should be stirred and equal
  amounts of flour and water added. To keep starter, pour off amount
  needed for recipe, then add flour and water to remaining mix. Amount
  will depend on amount of starter that is left.

  Source: Shelby Lynne Smith of Stinson Beach, Ca
  Typed by Katherine Smith

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Sourdough Raisin Starter
 Categories: Breads, Fruits
      Yield: 1 cup

    1/2 c  Organic Raisins
      1 c  Warm Water; 110-115F
      1 c  Organic Unbleached White
           -Flour

  Put raisins in water. Let stand in a warm (90F) place until bubbles
  form. Remove raisins. Mix together flour and water. Place in a clean
  jar, cover with plastic wrap, and leave in a warm place 2-4 days,
  stirring each day, or until it becomes light and frothy. This means
  fermentation is under way. Refrigerate.

  Source: San Francisco Chronicle
  Typed by Katherine Smith

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Pumpkin Bread Ring
 Categories: Breads, Vegetables
      Yield: 1 loaf

MMMMM---------------------------BREAD--------------------------------
      3 c  Bisquick
      1 c  Sugar
      1 c  Brown Sugar
    1/4 c  Butter
      4    Eggs
      1 cn Pumpkin
    1/4 c  Milk
      2 ts Cinnamon
    1/2 ts Ginger
    1/4 ts Cloves
    1/4 ts Nutmeg

MMMMM---------------------BROWN BUTTER GLAZE--------------------------
    1/3 c  Butter
      2 c  Powdered Sugar
  1 1/2 ts Vanilla
      5 tb Hot Water

  Beat all bread ingredients at low speed for 1/2 minute, then at medium
  speed 3 minutes. Spread in a ring pan. Bake at 350F for about 50
  minutes; cool. drizzle with Brown Butter Glaze.

  Glaze: Heat butter in a saucepan over medium heat until it is brown.
  Blend in powdered sugar, vanilla and water.

  Source: Shelby Lynne Smith of Stinson Beach, Ca
  Typed by Katherine Smith

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Date Nut Bread
 Categories: Breads, Fruits, Nuts
      Yield: 1 loaf

      1 c  Pitted Dates
      1 ts Baking Soda
      1 c  Boiling Water
      1 tb Butter
      1 c  Sugar
      3    Egg Yolks
      2 c  Flour
      1 c  Nuts; chopped
      2 ts Vanilla

  Pour baking soda and water over dates. Let stand 10 minutes. Cream
  butter, sugar and yolks. Add water from dates. Stir in flour, dates,
  nuts and vanilla. Pour into a prepared pan and bake in a preheated
  325F oven for 20 minutes.

  Source: Shelby Lynne Smith of Stinson Beach, Ca
  Typed by Katherine Smith

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Cranberry-Orange Nut Bread
 Categories: Breads, Fruits, Nuts
      Yield: 1 loaf

 1 3/16 c  Bisquick
    1/2 c  Sugar
    1/4 c  Flour
      1    Egg
      1 c  Milk
      2 tb Ogange Peel; grated
    3/4 c  Cranberries; chopped
    1/2 c  Nuts; chopped

  Combine first 6 ingredients; beat vigorously for 1/2 minute. Stir in
  cranberries and nuts. Pour into a prepared loaf pan. Bake in a
  preheated 350F oven for 1 hour.

  Source: Shelby Lynne Smith of Stinson Beach, Ca
  Typed by Katherine Smith

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Classic Irish Soda Bread
 Categories: Breads, Fruits, Irish
      Yield: 1 loaf

      4 c  Flour
      4 ts Baking Powder
      1 c  Sugar
    1/2 ts Salt
      1 ts Caraway Seeds
  1 1/2 c  Raisins
      2    Eggs; beaten
      1 c  Butter or Margarine; melted
      1 c  Milk

  Preheat oven to 350F. Lightly grease a loaf pan. Place raisins and
  caraway seeds in a large bowl. Sift together flour, baking soda,
  sugar and salt. Pour sifted mixture over raisins. Add butter, eggs
  and milk to the bowl; mix well. Mold dough into a loaf shape on a
  floured board. Place dough in greased pan and bake for one hour, or
  until bread tests done.

  Source: Medford Mail Tribune
  Typed by Katherine Smith

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Double-Cheese Wheat Bread
 Categories: Breads, Breadmaker, Cheese
      Yield: 1 lb loaf

    1/2 c  Milk
    1/3 c  Water
    3/4 ts Salt
  1 1/2 c  Bread Flour
    1/2 c  Whole Wheat Flour
      1 oz Cheddar Cheese; shredded
      3 tb Parmesan Cheese; grated
      1 tb Sugar
  1 1/2 ts Bread Machine Yeast

  Add ingredients to bread machine in order suggester by the
  manufacturer, adding the cheeses with the flours. Process on basic
  white bread cycle, light color setting if desired. Store bread in the
  refrigerator; bring to room temperature before serving.

  Source: Medford Mail Tribune, 10 May 1994
  Typed by Katherine Smith

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Wild Rice-Three Grain Bread
 Categories: Breads, Rice
      Yield: 1 to 2 loafs

      1 pk Active Dry Yeast
    1/3 c  Warm Water; 105-115F
      2 c  Milk; scalded and cooled to
           -105-115F
      2 tb Butter or Margarine; melted
      2 ts Salt
    1/2 c  Honey
    1/2 c  Rolled Oats; uncooked
    1/2 c  Rye Flour
      2 c  Whole-Wheat Flour
  4 1/2 c  Bread or All-Purpose Flour
      1 c  Wild Rice; cooked
      1    Egg; beaten with
      1 tb Water
    1/2 c  Sunflower Seeds; hulled

  In a large bowl, dissolve yeast in water. Let stand 5 minutes. Mixture
  should become foamy; if not, either yeast was too old or water was too
  hot. In either case, start again. Add milk, butter, salt and honey.
  Stir in oats, rye flour. whole-wheat flour and 2 cups of bread flour
  to make a soft dough. Knead in wild rice. Cover and let rest for 15
  minutes. Then mix in enough additional bread flour to make a stiff
  dough.

  Turn onto bread board and knead for 10 minutes, adding more flour as
  necessary to keep dough from sticking. Turn dough into lightly greased
  bowl, cover and leave in draft-free place until doubled in bulk,
  about 2 hours.

  Punch down dough and knead briefly. To shape, divide dough into 3
  parts; shape each part into a strand and braid together to form a
  wreath. Or divide dough into 2 parts and place in 2 greased 9" baking
  pans.

  Let rise until doubled, about 45 minutes. Meanwhile, preheat oven to
  375F. Brush tops with egg-water mixture. Sprinkle with sunflower
  seeds. Bake about 45 minutes, until loaf or loaves sound hollow when
  tapped. Cool on rack.

  Source: Medford Mail Tribune, 28 December 1993
  Typed by Katherine Smith

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Cheese Batter Bread
 Categories: Breads, Cheese
      Yield: 2 loaves

      1 c  Milk
      1 c  Water
      2 tb Butter
      2 pk Active Dry Yeast
  5 1/3 c  Flour
      3 tb Sugar
      1 tb Salt
      6 oz Sharp Cheddar Cheese;
           -shredded
      1    Egg

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

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

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

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

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

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

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

  Source: San Francisco Chronicle
  Typed by Katherine Smith

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Traditional Southern Buttermilk Biscuits
 Categories: Cyberealm, Mom's best, Breads
      Yield: 12 biscuits

      2 c  Flour
      1 tb Baking powder
    3/4 ts Salt
    1/2 ts Baking soda
      5 tb Chilled solid vegetable
           .shortening
      1 c  Buttermilk

  1. Preheat oven to 425F. In a large bowl, sift together flour, salt,
  soda, and powder. Using a pastry blender or two knives, cut the
  shortening into the flour mixture until coarse crumbs form.

  2. Add the buttermilk, tossing with a fork until a dough forms.

  3. Turn the dough onto a lightly floured surface. Gather into a disk.
  Knead lightly a few times until smooth. (The dough may be made up to
  two hours ahead, wrapped in plastic wrap, and refrigerated until
  ready to use.)

  4. Pat the dough to 3/4 inch thick. Using a biscuit cutter or a glass
  dipped in flour, cut out the biscuits. Place them, two inches apart,
  onto an ungreased baking sheet. Gather dough trimmings, pat to 3/4
  inch thick, and cut out more biscuits.

  5. Bake until golden brown, about 12-15 minutes. Serve hot.

  Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net
  Watertown, New York 315-786-1120

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Chocolate Chip Grape Nut Bread
 Categories: Cyberealm, Kooknet, Mom's best, Breads, Low-fat
      Yield: 2 loaves

      1 c  Grape nuts
      2 c  Buttermilk (low fat 1.5%)
      2 c  Sugar
      2    Eggs or 1/2c egg substitute
    1/2 ts Salt
  3 1/2 c  Flour
      1 ts Baking soda
      2 ts Baking powder
    1/2 c  Chocolate chips
      1 ts Vanilla

  Soak Grape-Nuts in buttermilk for 10 minutes. Beat sugar and eggs or
  substitute together in a large bowl. Add milk/Grape-Nuts mixture and
  vanilla. Sift flour with salt, soda and powder and stir thoroughly
  into the Grape-Nuts mixture. Add chocolate chips and mix well. Pour
  into 2 non-stick sprayed 9 x 5 loaf pans and bake at 350F for about
  45 minutes, or until a toothpick comes out clean. Makes 2 loaves, or
  about 20 servings.

  Nutritional info: per serving: 200 calories, 4 gm protein, 42 gm
  carbohydrate, 1.5 gm fat,.4 gm fiber, 22 mg cholesterol, 199 mg
  sodium.

  Exchange values: .1 milk; 2.7 bread, .1 meat, .1 fat.

  Source: Watertown Daily Times, Watertown NY
  Typed in MM format by Linda Fields, Cyberealm BBS and home of
  Kook-Net, Watertown, NY 315-786-1120

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Lemon Bars Deluxe
 Categories: Cookies, Cyberealm, Mom's best
      Yield: 8 servings

      2 c  Flour
    1/2 c  Confectioners sugar
      1 c  Butter
      4    Eggs
      2 c  Sugar
    1/3 c  Lemon juice
    1/4 c  Flour
      2 ts Baking powder

  Mix the 2 cups flour, 1/2 cup confectioners sugar, and 1 cup butter
  together. Cut into and press into 13 x 9 x 3 pan, and bake at 350 F
  for 20-25 minutes.

  Add other ingredients together, and pour over the crust. Bake at 350F
  for 20 minutes. Sprinkle with confectioners sugar after the cookies
  have cooled.

  (Very rich, but wonderful!!)

  From:  Paula Schmidt, Rochester, NY 1971

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Poteca Nut Roll
 Categories: Pastry, Breakfast
      Yield: 1 cake

MMMMM---------------------------DOUGH--------------------------------
      1 pk Yeast
    1/4 c  Warm water
    3/4 c  Warm milk
    1/4 c  Sugar
      1 t  Salt
      1    Egg, slightly beaten
    1/4 c  Shortening
      3 c  Flour

MMMMM--------------------------FILLING-------------------------------
    1/2 c  Butter
      1 c  Brown sugar
      2    Eggs, slightly beaten
      1 t  Vanilla
      1 t  Lemon extract (opt)
      4 c  Ground nuts
           Milk
    1/2 c  Powdered sugar

  In a mixing bowl, dissolve yeast in water.  Add milk, sugar, salt,
  egg, shortening and 1 1/2 c flour; beat until smooth.  Add enough
  remaining flour to form a soft dough.  Turn onto a floured surface,
  knead until smooth and elastic, about 6 - 8 minutes. Place in a
  greased bowl, turning once to grease top.  Cover and let rise in a
  warm place until doubled, about 1 hour.  Combine butter, brown sugar,
  eggs, vanilla, lemon extract and nuts.  Add milk until mixture is of
  spreading consistency (about 1/2 cup); set aside. Punch dough down.
  Roll into a 30 x 20 inch rectangle. Spread filling to within 1 inch
  of edges.  Roll up from one long side; pinch seams and ends to seal.
  Place on a greased baking sheet; shape into a tight spiral.  Cover
  and let rise until nearly doubled, about 1 hour. Bake at 350 degrees
  for 35 minutes or until golden brown. Cool on a wire rack.  If
  desired, brush with a glaze of powdered sugar and milk.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Poteca Nut Roll
 Categories: Pastry, Breakfast
      Yield: 1 cake

MMMMM---------------------------DOUGH--------------------------------
      1 pk Yeast
    1/4 c  Warm water
    3/4 c  Warm milk
    1/4 c  Sugar
      1 t  Salt
      1    Egg, slightly beaten
    1/4 c  Shortening
      3 c  Flour

MMMMM--------------------------FILLING-------------------------------
    1/2 c  Butter
      1 c  Brown sugar
      2    Eggs, slightly beaten
      1 t  Vanilla
      1 t  Lemon extract (opt)
      4 c  Ground nuts
           Milk
    1/2 c  Powdered sugar

  In a mixing bowl, dissolve yeast in water.  Add milk, sugar, salt,
  egg, shortening and 1 1/2 c flour; beat until smooth.  Add enough
  remaining flour to form a soft dough.  Turn onto a floured surface,
  knead until smooth and elastic, about 6 - 8 minutes. Place in a
  greased bowl, turning once to grease top.  Cover and let rise in a
  warm place until doubled, about 1 hour.  Combine butter, brown sugar,
  eggs, vanilla, lemon extract and nuts.  Add milk until mixture is of
  spreading consistency (about 1/2 cup); set aside. Punch dough down.
  Roll into a 30 x 20 inch rectangle. Spread filling to within 1 inch
  of edges.  Roll up from one long side; pinch seams and ends to seal.
  Place on a greased baking sheet; shape into a tight spiral.  Cover
  and let rise until nearly doubled, about 1 hour. Bake at 350 degrees
  for 35 minutes or until golden brown. Cool on a wire rack.  If
  desired, brush with a glaze of powdered sugar and milk.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Onion Sandwich Buns
 Categories: Breads, Yeast, Lunch
      Yield: 18 each

      2 c  Warm water
    1/4 c  Maple syrup
      2 pk Dry yeast
      1 lg Onion, minced
    1/4 c  Corn oil
    1/8 t  Thyme
      4 c  Wholewheat flour
      2 c  Unbleached flour
      1 t  Salt
           Sesame seeds (opt.)

  Mix hot water and syrup.  Sprinkle yeast into water and let "proof"
  while preparing onions.  Saute onions in oil until golden, 5-7
  minutes, sitrring frequently.  Stir in yeast mixture, then all of the
  remaining ingredients. Knead 5-8 minutes; place in greased, covered
  bowl and let rise until doubled, about 1 1/2 hours. Punch down.
  Divide into 18 balls and flatten each ball to a 4-inch circle. Place
  on lightly greased pans. Let rise 1 hour.  Preheat oven to 375
  degrees.  Lightly brush tops with oil and sprinkle with seeds, if
  desired.  Bake 20-30 minutes.  From "Does Your Lunch Pack Punch?" by
  Robin Toth & Jacqueline Hostage, Betterway Publications, 1983.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Oatmeal Bread
 Categories: Breads, Yeast
      Yield: 2 servings

      1 c  Scalded milk
      2 T  Shortening
      2 t  Salt
    1/2 c  Honey
    1/2 c  Maple syrup
      1 c  Cold water
    1/4 c  Warm water
      1 pk Yeast
  1 1/2 c  Uncooked oatmeal
      6 c  Sifted flour

  Mix milk, shortening, salt, honey and maple syrup, stir in cold water
  and cool to lukewarm.  Pour warm water into a warm very large bowl,
  sprinkle in yeast and stir to dissolve.  Add cooled mixture, oatmeal
  and 4 c flour and mix well.  Mix in remaining flour and knead on a
  lightly floured board until elastic, 5 to 8 minutes.  Shape into a
  ball, place in a greased bowl, turning to grease all over.  Cover
  with cloth and let rise in a warm place until doubled in bulk, about
  1 1/2 hours.  Punch down and knead lightly 1 to 2 minutes.  Divide
  dough in half, shape into 2 loaves and place in greased 9 x 5 x 3
  inch loaf pans.  Cover and let rise until almost doubled in bulk.
  Toward end of rising, preheat oven to 375 degrees.  Bake loaves 40
  minutes until browned and hollow sounding when tapped.  Turn out and
  cool upright on a wire rack before cutting.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Melt-away Butter Cakes
 Categories: Cakes, Lunch
      Yield: 6 servings

      1 c  Softened butter
  1 1/2 c  Sugar
      1    Egg, beaten
    1/4 t  Salt
      1 t  Grated lemon rind
      1 t  Lemon extract
  2 1/2 c  Sifted unbleached flour

  Cream the butter with the sugar.  Add all but 1 T of the egg, salt
  lemon rind and extract.  Work in the sifted flour a few tablespoons
  at a time until thoroughly blended.  Turn dough out onto a lightly
  floured surface and knead for just a few minutes. Pat dough out flat
  in an 8 inch round greased baking pan.  Brush with reserved
  tablespoon of beaten egg. Bake at 350 degrees for 40 to 45 minutes or
  until golden. Allow cake to cool 30 minutes. Remove from pan and cut
  into serving pieces. Cake will harden as it cools.  Store in airtight
  container.  Keeps well for a long time. Variation:  Substitute 1/2 t
  ground ginger & 2 T minced crystalized ginger for lemon extract &
  rind.  From "The Portable Feast" by Diane D. MacMillan, 101
  Productions.

MMMMM


MMMMM----- Recipe via Meal-Master

      Title: HOT APPLE PANDOWDY
 Categories: Desserts, Cyberealm
      Yield: 10 servings

  1 1/4 c  Butter
    2/3 c  Sugar
      1    Egg, well-beaten
  2 1/2 c  Sifted all-purpose flour
      3 ts Baking powder
    1/2 ts Salt
      1 c  Milk
      3 c  Apples, sliced & pared
    1/4 c  Brown sugar
      1 ts Cinnamon, ground
      2 c  Sweetened whipped cream

  1.  Cream  butter and add sugar gradually.  When well combined, mix
      in the egg.

  2.  Sift together flour, baking powder and salt and add alternately
      with the milk.

  3.  Spread apples in the bottom of a shallow, well-buttered
      oven proof-china baking dish.

  4.  Mix together brown sugar and cinnamon and sprinkle over apples.
      Pour batter over the top, spreading it evenly.

  5.  Bake at 350F for about 50 minutes.  Let stand for 10 minutes
      after removing from oven.  To serve, invert on serving platter
      or serve directly from baking dish.

  Note:  A buttered baking pan or dish, 9x9x2, works equally well.

  Serve with sweetened whipped cream

  Submitted by Lois Flack

  Source: Family Circle Illustrated Library of Cooking

MMMMM


MMMMM----- Recipe via Meal-Master

      Title: LOTS O' APPLE CAKE - The Pillsbury Cookbook
 Categories: Cakes, Desserts, Cyberealm
      Yield: 12 servings

  1 1/3 c  All purpose flour
      1 c  Whole wheat flour
  1 1/4 c  Sugar
      2 ts Baking soda
      1 ts Salt
      1 ts Cinnamon
      5 c  Apples, peeled & sliced thin
           (approximately 5 apples)
    1/2 c  Oil
    1/4 c  Honey
      1 ts Vanilla
      2    Eggs
    1/2 c  Chopped nuts

  1.  Heat oven to 350F.

  2.  Grease and flour bottom only of 13x9-inch pan.

  3.  In large bowl, combine all ingredients except nut at low speed
      until moistened; beat 2 minutes at medium speed.

  4.  Stir in nuts.

  5.  Spread batter in prepared pan.

  6.  Bake at 350F for 40 to 50 minutes or until toothpick inserted in
      center comes out clean.

      Serve warm or cool with whipped cream, ice cream, butter sauce, or
      caramel sauce, if desired.

  *     *     *     *     *     *     *     *     *     *     *     *
  Nutrients Per 1/12 of Recipe:

  Calories...................350    Dietary Fiber..................3g
  Protein....................5 G    Sodium......................375mg
  Carbohydrates.............53 g    Potassium...................145mg
  Fat.......................14 g    Calcium........................2%
  U.S. RDA Cholesterol.. ..45 mg    Iron..................6% U.S. RDA

  Submitted by Lois Flack
MMMMM

    Here is the recipe for the Caramel Sauce:


MMMMM----- Recipe via Meal-Master

      Title: HOT CARAMEL SAUCE - The Pillsbury Cookbook
 Categories: Desserts, Sauce/gravy, Cyberealm, My own
      Yield: 12 servings

  1 1/2 c  Sugar
      1 c  Half-and-half
    1/2 c  Light corn syrup
      6 tb Butter or margarine
    1/2 ts Vanilla


  1. In medium saucepan, combine sugar, 1/2 cup of the half-and-half,
     corn syrup and butter.

  2. Bring to a full boil.

  3. Gradually add remaining half-and-half.  BE SURE BOILING DOES NOT
     STOP!

  4. Cook over medium heat to soft ball stage (230F.), stirring
     occasionally.

  5. Remove from heat; stir in vanilla.

     Serve warm over ice cream or cake.   2 cups.

  *     *     *     *     *     *     *     *    *     *     *     *


  Nutrients Per 1 Tablespoon:

  Calories.....................80   Dietary Fiber...............0g
  Protein.....................0 g   Sodium....................35mg
  Carbohydrate...............13 g   Potassium.................10mg
  Fat.........................3 g   Calcium........... 2% U.S. RDA
  Cholesterol................8 mg   Iron.............. 2% U.S. RDA

  Submitted by Lois Flack.

MMMMM

---

MMMMM----- Recipe via Meal-Master

      Title: NUTTY APPLESAUCE BREAD (Yields 1 loaf)
 Categories: Breads, Cyberealm, My own
      Yield: 1 servings

    1/3 c  Shortening
    1/2 c  Sugar
      1    Egg
      1 c  Canned applesauce
  1 3/4 c  All-purpose flour
      1 T  Baking powder
    1/2 t  Baking soda
    1/2 t  Salt
    1/2 t  Cinnamon
    1/4 t  Nutmeg
      1 c  Finely chopped nuts

  1. Heat oven to 350F.  Grease 9x5x3-inch loaf pan.

  2. Cream shortening and sugar in large bowl at medium to high speed
     of electric mixer.  Beat in egg.  Stir in applesauce with spoon.

  3. Combine flour, baking powder, baking soda, salt, cinnamon and
     nutmeg. Stir into creamed mixture with spoon.  Fold in nuts.
     Spoon into pan.

  4. Bake at 350F for 45 to 50 minutes or until golden brown.  Cool
     10 minutes in pan on rack.  Loosen from sides and remove from
     pan.  Cool completely on rack.

  One Loaf

  Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY

  Source: Crisco

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Orchard Squares
 Categories: Desserts, Fruits
      Yield: 15 servings

MMMMM-------------------TOASTED ALMOND PASTRY------------------------
  1 1/4 c  Shortening
  3 1/2 c  All-purpose flour
    1/4 c  Ground toasted almonds
      1 t  Salt
      8 T  Cold water, up to ...
      9 T  Cold water

MMMMM--------------------------FILLING-------------------------------
    2/3 c  Granulated sugar
    1/3 c  Flour
    1/2 t  Ground nutmeg
      1 ds Salt
      3 c  Sliced fresh peaches
      3 c  Sliced fresh pears
      2 c  Thinly sliced peeled tart
           Cooking apples
      2 T  Lemon juice
      2 T  Butter
    3/4 c  Powdered sugar
      1 T  Milk (about)

  Pastry:  Cut shortening into flour, almonds and salt in large bowl
  until particles are size of small peas.  Sprinkle in water, 1 T at a
  time, tossing with fork until all flour is moistened and pastry
  almost cleans side of bowl (add 1 to 2 t additional water if
  necessary).  Gather dough into a ball; cut in half.  Shape each half
  into flattened round on lightly floured cloth-covered surface.  Roll
  1 round into a rectangle 18 x 13 inches, with floured cloth-covered
  rolling pin.  Fold pastry into fourths; unfold and ease into
  ungreased jelly roll pan (15.5 x 10.5 x 1 inch). Filling:  Heat oven
  to 425 degrees.  Mix granulated sugar, flour, nutmeg and salt in
  large bowl.  Stir in peaches, pears and apples.  Turn into
  pastry-lined pan.  Drizzle with lemon juice.  Dot with butter.  Roll
  other round of pastry into rectangle 17 x 12 inches.  Fold into
  fourths; cut slits so steam can escape.  Place over filling and
  unfold; seal and flute. Bake 35 to 40 minutes or until crust is brown
  and juice begins to bubble through slits in crust; cool slightly.
  Mix powdered sugar and milk until smooth; drizzle over crust.  Cut
  into about 3 inch squares.  Serve warm or cold and if desired with
  ice cream.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Indian Pudding
 Categories: Native amer, Desserts
      Yield: 6 servings

  1 1/2 c  Seedless raisins
      3 c  Scalded milk
  1 1/2 c  Cold milk
      1 c  Corn meal
    1/2 c  Molasses
      1 ts Salt
    1/2 c  Sugar
    3/4 ts Ginger
    1/4 ts Nutmeg
    1/4 c  Butter

  Add the raisins to the hot milk.  Mix 1 cup cold milk with the corn
  meal, then stir into the hot milk.  Heat very slowly, stirring
  constantly, for about 15 minutes, or until mixture thickens.  Mix in
  the molasses, salt, sugar, ginger, nutmeg and butter.  Pour into
  buttered 2-quart casserole, and then pour the remaining 1/2 cup cold
  milk into the center of the pudding.  Set dish in pan of cold water,
  and bake in a slow oven, 300F, for 2 1/2 hours.  Let cool for 3-4
  hours before serving.

  From:  The Art of American Indian Cooking by Yeffe Kimball and Jean
  Anderson, Avon Books, New York, NY, 1965.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Chef Freddy's Simple No Fail Apple Pie
 Categories: Cyberealm, Desserts, Pies
      Yield: 8 slices

MMMMM-----------------------FOR THE CRUST----------------------------
      2    Pie crusts [10" unbaked]

MMMMM----------------------FOR THE FILLING---------------------------
  1 1/4 c  Sugar
    1/2 c  Flour
  1 1/2 ts Apple pie spice
     12 md McIntosh apples [peeled
           Cored & finely sliced]
      2 tb Butter

MMMMM----------------------FOR THE TOPPING---------------------------
      1 tb Butter
    1/2 ts Apple pie spice

  1)      Pre-heat oven to 425...

  2)      Combine the sugar, flour, and the spice in a small bowl and
  mix well, then add the sliced apples, tossing to coat all of the
  slices...
  3)      Spoon the filling into the bottom pie crust in a
  deep dish pie pan, with the deepest part in the middle. Pat the 2 tb
  of butter and arrange them on top of the apples. Moisten the edges of
  the bottom crust with water and put the top crust on sealing the
  edges. put strips of aluminum foil around the edges of the pie to
  prevent scoarching...
  4)      Combine the 1 tb butter [melted] and the  ts spice and brush
  the top of the crust, bake @ 425 for 15 min. then reduce heat to 400
  and bake for 40 min...
  5)      Let stand to desired serving temp. and serve with french
  vanilla ice cream topped with a sprinkle of cinnamon...

  Source: Chef Freddy's kitchen, somewhere in a basement corner of
  Cyberealm Bbs. Home of Kooknet. in Watertown NY at (315) 786-1120...

MMMMM


MMMMM----- Recipe via Meal-Master

      Title: HERBED BREADSTICKS
 Categories: Cyberealm, Breads
      Yield: 16 sticks

           -- * - * - * - * - * - * --
      3 c  Flour
  1 1/2 T  Chopped fresh basil
  1 1/2 T  Chopped fresh oregano
  1 1/2 T  Chopped fresh parsley
      1 T  Sugar
    1/8 t  Salt
      2 pk 50%-faster-rising dry yeast
      1 c  Very warm water (120-130)
      3 T  Olive oil
           Vegetable oil spray
      1 T  Water
      1    Egg, lightly beaten
      1 t  Kosher salt

      Place first 7 ingredients in food processor; pulse 6 times or
  until blended.  With processor running, slowly add very warm water
  and oil through food chute; process until dough forms a ball.

      Turn dough out onto a lightly floured surface, and shape into a
  ball. Divide dough into 16 equal portions; roll each portion into a
  15-inch rope.  Place ropes 1 inch apart on baking sheets coated with
  cooking spray.

      Cover and let stand in a warm place (85), free from drafts, 20
  minutes or until puffy.  Combine 1 tablespoon water and egg, and brush
  over breadsticks; sprinkle with kosher salt.  Bake at 350 for 30
  minutes or until lightly browned.  Remove from pans; let cool on wire
  racks.

      Calories...112  Protein...3.4g  Fat.. .3.3g  Carbs....17.1g
      Fiber.....0.3g  Chol......13mg  Iron..1.4mg  Sodium...169mg

  Source: "Cooking Light" - Sept. 1994

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Savory Granola Crackers
 Categories: Cyberealm, Crackers
      Yield: 70 servings

      2 c  Rolled Oats
    3/4 c  Whole Wheat Flour
    1/2 c  Slivered Almonds
    1/4 c  Wheat Germ
    1/4 c  Sesame Seeds
      1 T  Honey
    1/2 ts Oregano
      1 ts Thyme
    1/2 ts Onionpowder
      3    Eggs
    3/4 c  Oil

  1. In a large bowl, stir together oats, flour, almonds, wheat germ,
     sesame seeds, honey, oregano, thyme and onionpowder.
  2. With a fork, beat together eggs and oil. Stir into oat mix.
  3. Grease 10 X 15 inch jelly roll pan.
  4. With a spatula, press dough evenly into prepared pan, and bake
     in preheated, 400 F oven, for 20 minutes, until golden.
  5. Cut into 1 1/2 inch squares, then into triangles.
  6. Remove to a rack and cool. Store in airtight container.
     These unusual crackers will keep several weeks at room
     temperature- several month in the refridgerator or freezer.
     Out of A Natural Christmas
     typed by Brigitte Sealing

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Gingerbread
 Categories: Cyberealm, Cookies
      Yield: 16 servings

  1 1/2 c  Whole Wheat Flour
      1 ts Baking Soda
    1/2 ts Ginger
      1 ts Cinnamon
    1/4 c  Oil
    1/4 c  Maple Syrup
    1/4 c  Honey
    1/2 c  Yogurth
      1    Egg

  1. Measure all the dry ingridients into a large bowl and mix
     well with a fork.
  2. Measure all the wet ingridients into a 2-cup measure,
     mix well in the cup.
  3. Add wet ingridients to the dry ingridients and mix until
     uniform.
  4. Pour into a greased, 8-inch square pan and bake in preheated
     350 F oven for 30 to 35 minutes.
  5. Test for doneness, cut in the pan.

  This is less spicy than some gingerbread, but it is delightfully
  moist and light.
   Out of A Natural Christmas
   typed by Brigitte Sealing

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Honeyed-Apple Bread
 Categories: Cyberealm, Breads
      Yield: 1 loaf

      2 c  Whole Wheat flour
    1/4 c  Bran
    1/4 c  Wheat Germ
    1/2 ts Ginger powdered
    1/4 ts Cinnamon
      2 ts Baking Powder
      3 T  Oil
      2    Eggs
    1/2 c  Honey
    1/4 c  Apple Juice
    1/2 c  Yogurt
      1    Apple,peeled,sliced thin
      1 c  Dates, chopped
    1/2 c  Nuts, chopped

  1. Mix flour, bran, wheat germ, spices and baking powder.
  2. Mix oil, eggs, honey, juice and yogurt together and stir into
     the dry ingridients.
  3. Add apple, dates and nuts last.
  4. Bake in greased, floured 9 X 5 baking pan in preheated oven
     for 70 to 90 minutes.
     This bread slices best the day after baking.
     out of Have a Natural Christmas
     typed by Brigitte Sealing

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Applesauce Bread
 Categories: Cyberealm, Bread, Machine
      Yield: 1 loaf

    1/2 c  Apple juice
    2/3 c  Applesauce
    1/2 c  Grated apple
      1 pn Nutmeg
    1/2 ts Cinnamon
      4 T  Sugar
    1/2 ts Salt
  1 1/2 T  Nonfat dry milk
    3/4 c  Whole wheat flour
  2 1/4 c  Better for bread flour
  1 1/2 ts Dry yeast
      1 T  Margarine

  1. Add ingredients to pan in order listed.
  2. If your machine calls for dry ingredients firts, invert the
     order of ingredients.
  3. Program for bread or regular setting.
  4. Push start.
  5. Remove bread about 4 hours later.
  6. Recipe makes one large (3 cup flour) loaf.
     Out of "366 Low-Fat-Name-Brand Recipes" cookbook.
     Typed by Brigitte Sealing

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Applesauce Bread
 Categories: Cyberealm, Bread, Machine
      Yield: 1 loaf

    1/2 c  Apple juice
    2/3 c  Applesauce
    1/2 c  Grated apple
      1 pn Nutmeg
    1/2 ts Cinnamon
      4 T  Sugar
    1/2 ts Salt
  1 1/2 T  Nonfat dry milk
    3/4 c  Whole wheat flour
  2 1/4 c  Better for bread flour
  1 1/2 ts Dry yeast
      1 T  Margarine

  1. Add ingredients to pan in order listed.
  2. If your machine calls for dry ingredients firts, invert the
     order of ingredients.
  3. Program for bread or regular setting.
  4. Push start.
  5. Remove bread about 4 hours later.
  6. Recipe makes one large (3 cup flour) loaf.
     Out of "366 Low-Fat-Name-Brand Recipes" cookbook.
     Typed by Brigitte Sealing

MMMMM
---


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Lemon Raspberry Muffins
 Categories: Muffins, Breads, Desserts
      Yield: 4 servings

      2 c  Unbleached Flour
      1 c  Sugar
      3 ts Baking Powder
    1/2 ts Salt
      1 c  Half-and-half
    1/2 c  Vegetable Oil.
      1 ts Lemon Extract
      2 ea Large Eggs
      1 c  Fresh/Frozen Raspberries *

  *  Frozen raspberries should be without syrup and should not be
  thawed.
  ~---------------------------------------------------------------------
  ~-- Heat oven to 425 degrees F.  Line 12 muffin cups with paper
  baking cups. Lightly spoon flour into measuring cup; level off.  In
  large bowl, combine flour, sugar, baking powder and salt; mix well.
  In small bowl, combine half-and-half, oil, Lemon extract and eggs;
  blend well.  Add to dry ingredients, stir until ingredients are just
  moistened. Carefully fold in raspberries.  Fill prepared muffin cups
  3/4ths full. Bake at 425 degrees F. 18 to 23 minutes or until golden
  brown.  Cool 5 minutes, remove from pans.
  HIGH ALTITUDE:
  Above 3500 feet, decrease baking powder to 2 teaspoonsful.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Chedder Cheese Casserole Bread
 Categories: Breads
      Yield: 2 servings

      1 ts Sugar
      1 c  Warm water
      1 pk Dry yeast
      1 c  Warm milk
      2 tb Butter
      1 ea Egg beaten
      4 c  Flour
      2 c  Shredded sharp cheddar
      1 tb Salt

  Dissolve sugar in warm water in large mixer bowl.  Sprinkle in yeast.
  Let stand 10 minutes, then stir well.  Stir in warm milk, butter and
  beaten egg.  Combine 2 cups flour, cheese and salt.  Stir well to
  blend.  Add flour cheese mixture and beat with electric mixer on
  medium speed for 5 minutes.  Add remaining flour, beating well with
  wooden spoon.  Cover and let rise in warm place until doubled (about
  45 minutes).  Stir down and turn into two well greased 1 quart
  casseroles.  Let rise until doubled (about 30 minutes).  Bake at 375
  degrees for 30-40 minutes.  Remove from casseroles immediately and
  cool on wire racks.  Makes 2 round loaves.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Yorkshire Pudding
 Categories: Breads, Ethnic, Puddings
      Yield: 2 servings

      2 ea Eggs
  1 1/2 c  Flour
      1 x  Salt, pinch
      1 x  Milk
      2 tb Beef fat

  Beat eggs and salt slightly with fork. Add flour gradually, beat, add
  milk a little at a time until smooth. Add more milk to make a batter
  like a rather thin pancake batter.  Let stand 1 hour. Put 2
  tablespoons beef fat in baking pan and heat in oven. Pour batter on
  hot fat. Bake 20 minutes in 425 degree oven. The PERFECT
  accompaniment to Rib Roast! Mrs. William McG. Harlow

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: The Doctor's Sourdough Bread
 Categories: Breads
      Yield: 18 servings

      1 c  Sourdough Starter
      2 c  Warm Water
      2 c  Warm Milk
      1 tb Butter
      1 pk Active Dry Yeast
    1/4 c  Honey
      7 c  Unbleached Flour
    1/4 c  Wheat Germ
      2 tb Sugar
      2 ts Salt
      2 ts Baking Soda

  Mix the starter and 2 1/2 Cups of the flour and all the water the
  night before you want to bake. Let stand in warm place overnight.
  Next morning mix in the butter with warm milk and stir in yeast until
  until dissolved.  Add honey and when thoroughly mixed, add 2 more
  cups of flour, and stir in the wheat germ.
  Sprinkle sugar, salt, and baking soda over the mixture.  Gently press
  into dough and  mix lightly.  Allow to stand from 30 to 50 minutes
  until mixture is bubbly.  Add enough flour until the dough cleans the
  sides of the bowl. Then place the dough on a lightly floured board
  and knead 100 times or until silky mixture is developed.  Form into 4
  1-lb loaves, place in well-greased loaf pans 9 x 3 size.  Let rise
  until double, about 2 to 3 hours in a warm room.
  Then bake in hot oven, 400 degrees F, for 20 minutes.  Reduce oven
  temp. to 325 degrees F. and bake 20 minutes longer or until
  thoroughly baked. Remove from pans and place loaves on rack to cool.
  Butter tops of loaves to prevent hard crustiness.
  Makes 4 1-lb Loaves

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Potato Bread (Fadge)
 Categories: Ethnic, Breads
      Yield: 4 servings

      1 lb Boiled and mashed potatoes
      4 oz Plain flour
      1 oz Butter
    1/2 ts Salt
           "Any other seasoning that
           Might take your fancy"

  "Bind flour and potatoes. Roll out to 1/4 inch thickness. Cut into
  rounds or squares or whatever. Heat large frying pan or griddle to
  moderate heat. Sprinkle some more flour onto pan. For ease of
  handling, flour your portions on either side and put into the pan.
  When each side is browned then the stuff is ready. Can be eaten cold,
  but I love it toasted/grilled/broiled or whatever the sodding
  American term is...and then drenched with butter!!"

  From Judith Caughey, Ardshane House, Holywood, Co. Down, Northern
  Ireland (this recipe is verbatim from a dear friend who owns a 5 star
  B & B)

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Judith's Wheaten Bread
 Categories: Breads, Irish, Cyberealm
      Yield: 4 servings

      6 oz Plain flour
      1 ts Level cream of tartar
     10 oz Wheatmeal
      2 oz Butter
      4 oz Caster sugar
      1    Egg
      2 ts Level salt
      2 ts Level baking soda
           Buttermilk or sour milk

  "Chuck all the dry ingredients into a bowl and mix. Add milk and egg
  to give you a fairly soft dough. Bake in two loaf tins, or whatever at
  375-400F, gas mark 6 or 7.

  It's kind of hit or miss, but hopefully you'll enjoy it."

  From: Judith Caughey, Ardshane House, Holywood, Co. Down, N. Ireland
  1992

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Berlin Bread From Brigitte Sealing
 Categories: Breads, Mom's best, Cyberealm, Christmas
      Yield: 20 servings

      2    Eggs
      2 tb Warm water
      9 oz Sugar
  2 1/2 oz Apple preserves
    1/2 c  Rum
      1 pn Ground allspice
      3 ts Cinnamon
  2 1/2 oz Grated chocolate
      9 oz Flour
      1 ts Baking powder
  4 1/2 oz Whole almonds or hazelnuts
  1 1/4 oz Candied lemon peel, diced

  1.  Whisk the eggs and water until frothy, then add sugar, a little
  at a time. Continue whisking until the mixture is thick and creamy.

  2.  Mix and sift together the flour and baking powder.Add to the eggs
  and mix well, and then gradually add in the apple preserves,
  flavoring, spices, nuts and candied peel.

  3.  Spread the mixture about 1/4 inch thick in a greased baking sheet.
  Preheat oven to very hot for 5 minutes. Bake at moderate hot oven
  (375F) for 15-20 minutes.

  4.  Make an icing with 3 1/2 oz confectioners sugar and 1-2 T. hot
  water or milk. Ice the bread while it is still hot, and slice into 1
  x 2 inch slices.

MMMMM


    This isn't my own recipe, but it sounds like a good one for these
cooler days when baking doesn't seem as out of the question as it did
during the Summer months.

MMMMM----- Recipe via Meal-Master

      Title: Massachusetts Corn Muffins
 Categories: Breads, Low-cal
      Yield: 24 servings

    1/2 c  Honey
      3 x  Egg whites
    1/4 c  Vegetable oil
      2 T  Baking powder
      1 c  Yellow cornmeal
      2 x  Whole eggs
  1 3/4 c  Skim milk
    1/3 c  Sugar
  3 1/2 c  All-purpose flour
    1/4 t  Salt

  1.  In a large bowl, whisk together the honey, eggs, egg whites, milk,
  and oil.

  2. Add the dry ingredients and mix with an electric mixer at med-high
  speed for 2 minutes.

  3. Spray 2 muffin tins with non stick cooking spray or line with
  baking cups. Fill each cup 3/4 full. Bake in preheated 400 F oven for
  about 15 minutes, or till tops are golden brown.

  Makes 24 muffins.

  Per muffin:
  155 calories, 23 mg cholesterol, 1 g fiber, 3 g fat, 104 mg sodium

MMMMM


MMMMM----- Recipe via Meal-Master

      Title: Apple Crunch Muffins
 Categories: Breakfast, Breads
      Yield: 4 servings

  1 1/2 c  Unbleached Flour, Sifted
      2 t  Baking Powder
  1 1/2 t  Ground Cinnamon
      1 ea Large Egg, Slightly Beaten
      1 c  Tart Apples *
    1/2 c  Sugar
    1/2 t  Salt
    1/4 c  Vegetable Shortening
    1/2 c  Milk
      1 x  Nut Crunch Topping

  Apples are to be washed and cored.

  Shred the unpealed apples for recipe.  Sift together flour, sugar,
  baking powder, salt and cinnamon into mixing bowl. Cut in shortening
  with pastry blender until fine crumbs form. Combine egg and milk. Add
  to dry ingredients all at once, stirring just enough to moisten. Stir
  in apples. Spoon batter into paper-lined 2 1/2-inch muffin-pan cups,
  filling 2/3rds full. Sprinkle with nut crunch topping.

  Bake in 375  oven 25 minutes or until golden brown.

  Serve hot with butter and homemade jelly or jam.

  NUT CRUNCH TOPPING: Mix together 1/4 c brown sugar (packed), 1/4 c
  chopped pecans and 1/2 t ground cinnamon in small bowl.

MMMMM


MMMMM----- Recipe via Meal-Master

      Title: Apple Scones
 Categories: Breads, Fruits
      Yield: 18 servings

      2 c  Flour
      2 T  Sugar
    1/2 t  Salt
    1/2 c  Apples, peeled, chopped fine
      4 T  Cold Apple juice or water
      3 t  Baking Powder
    1/2 t  Cinnamon
      6 T  Shortening
    1/2 c  Raisins

  Preheat oven to 400  F.

  Mix together dry ingredients. Cut in shortening as you would for a pie
  crust. Stir in apples and raisins. Add enough juice to make a stiff
  dough. On floured surface, roll dough about 1/2" thick. Cut into
  triangles and bake on cookie sheet for 10 minutes, or until light
  brown.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Pfeffernusse (Pepper Balls)
 Categories: Ethnic, Cookies, Desserts, Christmas
      Yield: 12 servings

      4 c  Flour; Unbleached, Unsifted
      1 ts Baking Powder
      1 ts Cinnamon
      1 ts Cloves; Ground
    1/2 ts Mace
      1 ts Allspice; Ground
      1 x  Black Pepper; As Desired
  1 1/4 c  Honey
      2 tb Butter; (No Margarine)
      2 ea Eggs; Large
      1 c  Confectioners' Sugar
      1 ts Vanilla
      1 x  ; Water

  Sift flour, baking powder and spices together.  Heat honey and butter
  until butter melts.  Cool to lukewarm and beat in eggs.  Add flour
  mixture.  Chill dough 1/2 hour.  Shape dough into 1-inch balls.
  Place on greased cookie sheet.  Bake at 350 degrees F. for 15
  minutes.  Cool Cookies on wire racks.  Mix confectioners sugar,
  vanilla, and water to form a thin glaze.  Dip cookies in glaze and
  place on wire rack to dry. Store cookies in airtight tins.
  Makes 4 dozen cookies.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Springerle (Molded Christmas Cookies)
 Categories: Ethnic, Cookies, Christmas, Desserts
      Yield: 12 servings

      4 ea Eggs; Large
      2 c  Sugar
      1 ts Anise Extract
  4 1/2 c  Cake Flour; Sifted

  *  NOTE:
  :       These cookies are made with a special rolling pin or cookie
  :       cutters.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  +++ Beat eggs until very light and fluffy.  Gradually add sugar; beat
  for 15 minutes.  DO NOT underbeat.  Fold in anise extract and flour.
  Roll dough 3/8-inch thick.  Thoroughly flour springerle mold or
  rolling pin.  Press molds firmly to dough.  Cut cookies apart and
  place on greased and floured cookie sheet.  Let dry overnight at room
  temperature, covered with paper towels, or uncovered.  Preheat oven to
  375 degrees F.  Place cookies in oven and immediately reduce
  temperature to 300 degrees F.  Bake for 15 minutes. Cookies should
  not brown.  Store cookies 2 to 3 weeks to mellow flavor.  These
  cookies are very hard and may be used for dunking in coffee, tee or
  cocoa.  For Christmas, paint designs with egg yolk colored with food
  coloring. Makes 6 dozen.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Swedish Spritz (Spritsar) Cookies
 Categories: Cookies, Christmas
      Yield: 96 servings

      2 c  Sifted all-purpose flour
    3/4 c  Sugar
      2 ea Egg yolks
      1 c  Butter
      1 ts Almond extract

  Sift together flour and sugar onto bread board.  Make a well in
  center and into this drop egg yolks, butter and extract.
  Mix into a smooth dough with finger tips.  Force through cookie press
  onto ungreased cookie sheets in O and S shapes.
  Bake in moderate oven (375) 8 to 10 minutes.
  Yield: 8 dozen spritz.
  (Note: Store cookies in air-tight container.  You may want to let
  them sit a day to "ripen" the almond flavor!)

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Swedish Ginger Cookies (Pepparkakor)
 Categories: Cookies, Christmas
      Yield: 10 servings

    1/2 c  Molasses
    1/2 c  Sugar
    1/2 c  Butter
      1 ea Egg, well beaten
  2 1/2 c  Sifted all-purpose flour
    1/4 ts Salt
    1/4 ts Baking soda
    1/2 ts Ginger
    1/2 ts Cinnamon

  Heat molasses in small saucepan to boiling point.  The boil 1 minute.
  Add sugar and butter and stir until butter is melted.  Cool.  Beat in
  egg. Sift together flour, salt, soda and spices.  Add to first
  mixture and mix thoroughly.
  Cover bowl tightly and chill overnight.  Roll out a portion of the
  dough at a time on lightly floured pastry cloth.  Roll out thin.  Cut
  into desired shapes.
  Bake in a moderate oven (350) 6 to 8 minutes.
  Yield: 10 dozen cookies
  Note: The dough may be shaped into a roll and wrapped in waxed paper.
  Chill thoroughly overnight or longer.  Slice thin and bake in moderate
  oven (350).  These should be stored in an air-tight container - allow
  flavor to "ripen".

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Neujahrspretzel (New Year's Pretzels)
 Categories: Ethnic, Christmas
      Yield: 2 servings

      2 c  Milk
    1/2 c  Butter Or Margarine
      2 pk Yeast; Active, Dry
      2 ts Salt
    1/2 c  Sugar
      7 c  Flour; Unbleached
      2 ea Eggs; Large
      1 c  Confectioners' Sugar
      1 x  ;Water
      1 ts Vanilla Extract
    1/4 c  Almonds; Chopped

  Heat milk and butter until very warm (120-130 degrees F.).  Mix yeast,
  salt, sugar, and 1 cup flour.  Slowly beat into warm milk.  Beat for 2
  minutes.  Add eggs and 1 cup of flour.  Beat for an additional 2
  minutes. Add enough flour to form a soft dough.  Knead until smooth
  and elastic, about 5 minutes.  Place dough in a greased bowl.  Let
  rise in a warm place until doubled in bulk, about 1 hour.  Punch
  dough down and let rise again until doubled. (1 hour more).  Divide
  dough in half.  Shape pretzel as follows:  Roll dough into a rope
  about 30 inches long and 1 1/2 inches in diameter.  Cross the ends
  leaving a large loop in the center.  Flip loop back onto crossed ends
  to form a pretzel.  Repeat with remaining dough. Place pretzels on
  greased baking sheets.  Let rise 15 minutes more.  Bake at 375
  degrees F for 25 to 30 minutes or until golden brown.  Cool on wire
  racks.  Mix confectioners' sugar, water and vanilla to form a thin
  icing. Spread icing on pretzels and sprinkle with chopped almonds.
  Makes 2 large pretzels.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Cardamom Coffee Cakes
 Categories: Breads, Christmas
      Yield: 2 servings

  1 1/2 c  Milk
      1 pk Cake yeast
    3/4 c  Sugar
  6 1/4 c  Sifted all-purpose flour
    1/2 c  Butter
    1/4 ts Salt
      3 ea Egg yolks
      1 ts Cardamom

MMMMM--------------------------TOPPING-------------------------------
      2 tb Milk
      6 tb Sugar

  1. Scald milk and cool to lukewarm.  Crumble yeast into bowl, add 1
  Tsp sugar and lukewarm milk.
  2. Beat in 3 cups flour; beat until smooth.  Cover well and let rise
  until light and double in bulk, 1 - 1-1/2 hours.
  3. Add soft butter, remaining sugar, salt, egg yolks, cardamom and 3
  cups flour.  Mix thoroughly.  Place remaining 1/4 cup flour on board
  or pastry cloth for kneading.
  4. Turn out dough and knead until smooth and elastic.  Place in
  greased bowl.  Cover well.  Set aside to rise until double in bulk, 1
  to 1-1/2 hours.
  5. Cut risen dough in half for two coffee cakes (braids).  Cut each
  half into 3 pieces.  Roll each piece into a roll 16 inches long.
  Pinch 3 rolls together at one end, braid and pinch other ends
  together.  Place braid on cookie sheet.  Make second braid and place
  on cookie sheet. 6. Let braids rise until double in bulk, about 45
  minutes.  For topping brush each braid with 1 Tbsp milk and sprinkle
  with 3 Tbsp sugar. 7. Bake in moderate oven (375) 25 to 30 minutes.
  Yield: 2 coffee cakes

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Double Chocolate Treasures
 Categories: Mom's best, Cookies, Christmas, Cyberealm
      Yield: 8 servings

      2 c  Flour
    3/4 c  Cocoa
      1 ts Baking soda
    1/2 ts Salt
      1 c  Butter, softened
    2/3 c  White sugar
    2/3 c  Light brown sugar, packed
      1 ts Vanilla
      2    Eggs
      1 pk 10 oz large semisweet
           Chocolate pieces or 2 - 12
           Oz packages small pieces
    3/4 c  Chopped pecans or other nuts

  Preheat oven to 350F. In a small bowl, combine flour, cocoa, soda, and
  salt and set aside. In a large mixing bowl, cream butter with sugars,
  vanilla, and then add eggs. Mix flour mixture with butter mixture. Add
  chocolate and nuts.

  Bake on an ungreased cookie sheet for 9-12 minutes.

  Very rich and very good.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Christmas Stollen From Brigitte Sealing
 Categories: Mom's best, Breads, Christmas
      Yield: 6 servings

  1 1/8 lb Flour
      7 oz Sugar
      1 pn Salt
      1 ts Vanilla
      1 ts Lemon juice
      4 tb Rum
      1 pn Cardamom (generous)
      1 pn Mace (generous)
      2    Eggs
  4 1/2 oz Butter
  4 1/2 oz Currants well drained
      9 oz Sultanas
      9 oz Almonds, finely chopped
  3 1/2 oz Candied lemon peel
  1 3/4 oz Butter for brushing
      2 tb Powdered sugar for dusting
  1 3/4 oz Beef drippings
      9 oz Cottage cheese, well drained

  Mix and sieve together the flour and baking powder onto a pastry
  board or cool slab. Make a well in the center and pour in the sugar,
  vanilla, rum, lemon juice, and the eggs. Draw in some flour from the
  sides of the well to mix with these and form a thick paste. Add the
  cold butter, cut into small pieces, the finely chopped beef
  drippings, cottage cheese, currants, sultanas, nuts and candied peel.
  Cover the fruits with more of the flour, and then starting from the
  middle, work all of it together quickly with your hands into a firm,
  smooth paste. If it should stick, add a little more flour. Form the
  mix into a long, oval shape, and then fold it over lengthwise to give
  it the traditional "stollen" shape.

  Line a baking dish with greased waxed paper and place stollen on this.

  Preheat the oven for 5 minutes at 500F. Then bake at a moderately hot
  over (375F) for 50-60 minutes. As soon as the stollen comes out of
  the oven, brush with melted butter and dust thickly with powdered
  sugar.

MMMMM

---
MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Caramel Candy Pie
 Categories: Pies, Christmas, Mom's best
      Yield: 8 servings

           Single pie crust of your
           Choice
           FILLING:
      1    Envelope unflavored gelatin
    1/4 c  Cold water
      1 c  Milk
     14 oz Package caramels
  1 1/2 c  Whipped cream
           TOPPING:
      2 tb Sugar
    1/4 c  Slivered almonds

  Preheat oven to 450F.

  Make pie crust of your choice for a unfilled one crust pie using a 9
  inch pie pan. Bake at 450F for 9-11 minutes or until light golden
  brown. Cool completely.

  In a small bowl, soften gelatin in water; set aside. In a medium heavy
  saucepan, combine milk and caramels, cook over low heat until
  caramels are melted and mixture is smooth, stirring frequently.Add
  softened gelatin; stir until gelatin is dissolved. Refrigerate about
  1 hour our until mixture is slightly thickened but not set; stirring
  occasionally. Fold caramel mixture into whipped cream. Pour into
  cooled baked crust; spread evenly. Refrigerate 2 hours or until firm.

  In a small skillet, combine sugar and almonds; cook over low heat until
  sugar is melted and almonds are golden brown, stirring constantly.
  Immediately spread on foil or greased cookie sheet. Cool; break
  apart. Just before serving, garnish pie with caramelized almonds.

  Source: Florence Ries, Minnesota Pillsbury Bakeoff #4, 1952
  The Pillsbury Bake-Off Cookbook, c. 1990

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Ho Ho Cake
 Categories: Cakes, Christmas, Mom's best
      Yield: 15 servings

      2 tb Cornstarch
      1 c  Milk
      1 pk Chocolate cake mix
      1 c  Sugar
    1/2 c  Shortening
    1/2 c  Butter, softened
      1 ts Vanilla
    1/2 c  Plus 2 T melted butter
      6 tb Baking cocoa
      3 c  Confectioner's sugar
      1    Egg
  2 1/2 tb Hot water
      1 ts Vanilla

  1.  Combine the milk and cornstarch in a saucepan, and cook over
  medium heat until thickened, stirring constantly. Set aside and let
  cool at room temperature.

  2.  Prepare the cake mix as per directions for a 9 x 13 inch pan.
  Bake.

  3.  Cream sugar, shortening, and butter in a mixing bowl until light
  and fluffy. Add 1 tsp vanilla, and milk mixture. Spread over warm
  cake; let cool completely!

  4.  Combine melted butter and cocoa in a bowl; mix well. Add
  confectioners sugar, egg, hot water and vanilla. Mix well. Pour over
  cooled frosted cake. Chill in refrigerator until set.

  Calories per serving:  601

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Italian Cream Cake
 Categories: Cakes, Christmas, Mom's best
      Yield: 15 servings

    1/2 c  Butter, softened
    1/2 c  Shortening
      2 c  Sugar
      5    Egg yolks
      2 c  Flour
      1 ts Baking soda
      1 c  Buttermilk
      1 ts Vanilla
      1 cn 3 oz coconut
      1 c  Chopped walnuts
      5    Egg whites, stiffly beaten
      8 oz Cream cheese, softened
    1/2 c  Butter, softened
      1 lb Confectioners sugar
      1 ts Vanilla
    1/2 c  Chopped walnuts

  1.  Cream 1/2 c butter, shortening, and sugar in a mixing bowl until
  light and fluffy. Add egg yolks; beat well.

  2.  Mix flour and baking soda together. Add to batter mixture
  alternately with buttermilk and 1 tsp vanilla, beating well after
  each addition.

  3.  Stir in coconut and 1 cup walnuts. Fold in egg whites.

  4.  Pour into 3 greased and floured 9 inch cake pans. Bake at 350F for
  25 minutes, or until layers test done. Cool in pans for several
  minutes. Remove to wire racks to cool completely.

  5.  Combine cream cheese and 1/2 cup butter in mixing bowl; beat
  well. Add confectioners sugar and 1 tsp vanilla; mix well. Stir in
  1/2 cup chopped walnuts.

  6.  Spread between layers and over top and side of cooled cake. Chill
  in refrigerator. Cake will be easier to cut if stored in refrigerator
  for 24 hours.

  Calories per serving:  661

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Heirloom Fruitcake
 Categories: Cakes, Fruits, Christmas
      Yield: 1 servings

      2 lb Candied cherries
      2 lb Candied pineapple
    1/2 lb Citron
    1/2 lb Candied orange peel
    1/2 lb Candied lemon peel
      2 lb Pitted dates
      2 lb Golden raisins
      1 lb Dark raisins
      1 lb Currants
     11 oz Shelled pecans
           Flour
      1 lb Butter or margarine
      1 lb Brown sugar
     12    Eggs
      1 tb Vanilla
      1 lg Lemon (Juice only)
      1 lg Orange (juice only)
      2 ts Baking powder
      2 ts Baking soda
      1 ts Ground nutmeg
      1 ts Ground allspice
      1 tb Ground cinnamon
  1 1/2 c  Grape juice or wine
           Light corn syrup
           Additional fruits & pecans

  Cut fruit into small pieces and chop nuts. Mix fruit and nuts with
  enough flour to coat well. Cream butter and sugar until light. Add
  eggs, one at a time, beating well after each addition. Add vanilla
  and lemon and orange juices. Resift 4 cups sifted flour with baking
  powder, soda, nutmeg, allspice and cinnamon. Add alternately with
  grape juice to egg mixture. Stir in fruit and nut mixture. Grease 2
  (9- x 5-inch) loaf pans and 1 (10-inch) tube pan. Line with brown
  paper and grease paper. Turn batter into pans, filling 3/4 full. Bake
  at 200F. Loaf pans will require about 4 1/2 hours. Tube pan about 6
  1/2 hours. About 30 minutes before cake is done, brush light corn
  syrup over top and decorate with nuts and fruits. Cool in pans. Pour
  a little additional wine over top of cooled cake, if desired, wrap
  and store in cool place 1 month before using.

  Makes 2 loaves and 1 tube cake

  (C) 1992 The Los Angeles Times

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Holiday Rum Balls
 Categories: Cookies, Christmas, Mom's best, Cyberealm
      Yield: 24 servings

      1 c  Confectioners sugar
      2 tb Cocoa
  2 1/2 c  Crushed vanilla wafers
      1 c  Finely chopped pecans
      2 ts Vanilla
      3 tb Light corn syrup
      3 tb Rum
    1/4 ts Almond extract

  1.  Sift cocoa and confectioners sugar together and combine with
  cookie crumbs and pecans.
  2.  Add corn syrup, rum and flavorings. Roll into 1" balls, and
  then roll in granulated sugar.
  3.  Store in a tightly sealed container in the refrigerator.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Christmas Surprises
 Categories: Cookies, Christmas, Mom's best, Cyberealm
      Yield: 24 servings

    3/4 c  Shortening
    3/4 c  Light brown sugar
      1    Egg
  1 3/4 c  Flour
      1 ts Baking soda
    1/2 ts Salt
    1/2 ts Vanilla
    3/4 c  Coconut
      2 ts Cream of tartar
           Any flavor jam or jelly

  Cream shortening and sugar together. Add egg and mix well. Sift dry
  ingredients together and add. Add vanilla, and drop by teaspoons-
  full onto ungreased cookie sheet. With your finger or a spoon, make
  an indentation in the center of the cookie ball and fill with jam
  or jelly. Sprinkle coconut over all and bake at 375F for 10-12 min.

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Fruited Shortbread Cookies
 Categories: Cookies, Christmas, Mom's best, Cyberealm
      Yield: 36 servings

  2 1/2 c  Flour
      1 ts Cream of tartar
  1 1/2 c  Confectioners sugar
      1    9 oz box Nonesuch mincemeat
      1 ts Vanilla
      1 ts Baking soda
      1 c  Butter, softened
      1    Egg

  1. Preheat oven to 375F.
  2. Combine flour, soda, and cream of tartar.
  3. In a large bowl, beat butter and sugar until fluffy. Add egg.
     Stir in vanilla and crumbled mincemeat.
  4. Add dry ingredients. Mix well-batter will be stiff.
  5. Roll into 1 1/4" balls. Place on ungreased cookie sheet, flatten
     slightly.
  6. Bake 10-12 minutes or until lightly brown. Cover with a glaze of
     confectioners sugar, milk and vanilla while still warm.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Hartshorn German Christmas Cookies
 Categories: Cookies, Christmas, Mom's best, Cyberealm
      Yield: 1 servings

      2 c  Sugar
    1/2 ts Salt
 1 3/16 c  Shortening
      2    Eggs
      1 c  Milk
      1 tb Hartshorn ***
    1/2 c  Boiling water
      2 ts Vanilla
           Flour to stiffen
      1 oz Anise seeds


  * Hartshorn can be obtained at your pharmacy. It is ammonium crystals

  ======================================================================

  1. Mix sugar, salt, shortening, eggs,and milk.
  2. In a separate bowl, dissolve the Hartshorn in the boiling water.
     Make sure it is completely dissolved.
  3. Add vanilla and anise seeds to the sugar mixture.
  4. Add hartshorn mixture to sugar mixture.
  5. Add enough flour to the sugar mixture to stiffen and not to be
     sticky. It may require 4-5 pounds!
  6. Roll out dough on floured surface, and cut with cookie cutters.
  7. Bake immediately after mixing in a moderate oven (325-350F) for
     10-15 minutes.

  =====================================================================
  This entire recipe will make between 180-220 cookies. One half the
  recipe is suggested (up to 100 cookies). But, they are great!

MMMMM

---


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Basic White Bread by James Beard, Chef & Cooking Teacher
 Categories: Breads
      Yield: 1 loaf

      1 pk Yeast; active, dry
    1/4 c  Water; warm (110-115 degs)
      2 ts Sugar
      1 c  Milk
      3 ts Salt
      3 tb Butter
  3 3/4 c  Flour; All-purpose

MMMMM--------------------------EGG WASH-------------------------------
      1 md Egg White; beaten slightly
           -in 1 tbspn warm water.

  James Beard's Basic White Bread Makes 1 large loaf or 2 small loaves

  * Making basic white bread dough *

  In a small bowl mix the yeast and the 1/4 cup warm water; add the
  sugar, stir well, and set aside until proofed. It is proofed when
  fermentation is apparent: the mixture will swell and small bubbles
  appear on the surface. (If it doesn't proof at all, it means the
  yeast is not fresh.)

  In a small saucepan heat the milk with the salt and stir in the butter
  until it melts. Set aside to cool until it is no warmer than the yeast
  mixture.

  Put 2 cups of the flour in a large mixing bowl and stir in the milk
  mixture. Beat well with a wooden spatula, add the yeast mixture, and
  continue beating the dough until it is smooth, adding an additional
  cup of flour to make a firm dough.

  Turn the dough out onto a floured work surface and begin the kneading
  process, which evenly distributes the fermenting yeast cells through
  the dough.

  * Kneading Instructions *

  There are several kneading methods, but the basic one is to flour the
  dough and your hand lightly, then push the heel of your hand down
  into the dough and away from you. Fold the dough over, give it a
  quarter turn, and push down again. Repeat pushing, folding and
  turning until the motion becomes rhythmic.

  Knead for about 10 minutes, kneading in additional flour as necessary,
  until the dough is smooth and no longer sticky, and blisters form on
  the surface.

  To test whether the dough has been kneaded enough make an indention
  in it with your fingers; it should spring back. If blisters form on
  the surface of the dough and break, this is another sign that the
  kneading is sufficient.

  * Note: If you have a heavy-duty electric mixer with a dough-hook
  attachment, knead the dough with the hook and finish it off on the
  board.

  Butter a large bowl, transfer the dough to it, and turn the bowl
  until the dough is well coated with butter on all sides. Cover the
  dough with a dish towel and let it rise in a warm, draft-free place
  for 1 to 1-1/2 hours, until it is doubled in bulk. A good, warm,
  draft-free place is inside your room temperature oven.

  To test further if the dough has risen properly, make an indentation
  in it with two fingers: if the dough does not spring back, then it is
  ready.

  * Baking Preparations *

  Butter a 9x5x3 inch loaf pan, or two pans that are about 8x4x2 inches.
  Punch the dough down with your fist to deflate it; transfer it to a
  floured board and knead it well for about 3 minutes. Pat it into a
  smooth round or oval shape and let it rest for 4 to 5 minutes.

  Then form into 1 large or two small loaves, by shaping the dough into
  an oval the length of your bread pan, then gently stretching,
  rounding, and plumping it in the palms of your hands, tucking the
  edges underneath and pinching them together.

  Lift carefully; drop the dough into the pan or pans and smooth out.
  Cover the dough with a towel and let it rise again in a warm
  draft-free place for about 45 minutes to 1 hour, until it is double
  in bulk.

  Preheat the oven to 400dF.  Brush the egg wash over the top of the
  dough.

  Bake in the center of the oven for 20 minutes; reduce the heat to
  350dF and bake for 20 to 25 minutes longer, until the crust is well
  browned and the bread sounds hollow when removed from the pan and
  tapped on the bottom with the knuckles.

  If you like a crusty loaf, remove it from the pan about 5 to 10
  minutes before the end of the baking time and let it finish baking on

  the oven rack. It will get brown and crusty all over.

  Remove the bread from the oven and let it cool on a rack before
  slicing.

  The bread may be stored in a plastic bag in the refrigerator after it
  has cooled. If you seal it in a bag before it is completely cooled,
  the crust will become soft. Stored bread will keep about 1 week. It
  also freezes well if wrapped tightly in plastic wrap and sealed in a
  plastic bag and can be kept for up to 3 months.

  From: James Beard's Theory & Practice of Good Cooking. Consumers Union
  Edition for Consumer Reports Readers. Published by Alfred A. Knopf,
  Inc. Copyright 1977 by James Beard. ISBN: 0-89043-108-6

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Double Chocolate Treasures
 Categories: Mom's best, Cookies, Christmas, Cyberealm
      Yield: 8 servings

      2 c  Flour
    3/4 c  Cocoa
      1 ts Baking soda
    1/2 ts Salt
      1 c  Butter, softened
    2/3 c  White sugar
    2/3 c  Light brown sugar, packed
      1 ts Vanilla
      2    Eggs
      1 pk 10 oz large semisweet
           Chocolate pieces or 2 - 12
           Oz packages small pieces
    3/4 c  Chopped pecans or other nuts

  Preheat oven to 350F. In a small bowl, combine flour, cocoa, soda, and
  salt and set aside. In a large mixing bowl, cream butter with sugars,
  vanilla, and then add eggs. Mix flour mixture with butter mixture. Add
  chocolate and nuts.

  Bake on an ungreased cookie sheet for 9-12 minutes.

  Very rich and very good.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Caramel Candy Pie
 Categories: Pies, Christmas, Mom's best
      Yield: 8 servings

           Single pie crust of your
           Choice
           FILLING:
      1    Envelope unflavored gelatin
    1/4 c  Cold water
      1 c  Milk
     14 oz Package caramels
  1 1/2 c  Whipped cream
           TOPPING:
      2 tb Sugar
    1/4 c  Slivered almonds

  Preheat oven to 450F.

  Make pie crust of your choice for a unfilled one crust pie using a 9
  inch pie pan. Bake at 450F for 9-11 minutes or until light golden
  brown. Cool completely.

  In a small bowl, soften gelatin in water; set aside. In a medium heavy
  saucepan, combine milk and caramels, cook over low heat until
  caramels are melted and mixture is smooth, stirring frequently.Add
  softened gelatin; stir until gelatin is dissolved. Refrigerate about
  1 hour our until mixture is slightly thickened but not set; stirring
  occasionally. Fold caramel mixture into whipped cream. Pour into
  cooled baked crust; spread evenly. Refrigerate 2 hours or until firm.

  In a small skillet, combine sugar and almonds; cook over low heat until
  sugar is melted and almonds are golden brown, stirring constantly.
  Immediately spread on foil or greased cookie sheet. Cool; break
  apart. Just before serving, garnish pie with caramelized almonds.

  Source: Florence Ries, Minnesota Pillsbury Bakeoff #4, 1952
  The Pillsbury Bake-Off Cookbook, c. 1990

MMMMM


MMMMM----- Recipe via Meal-Master

      Title: PEPPERMINT SWIRL REFRIGERATOR COOKIES
 Categories: Cyberealm, Cookies, Xmas/gifts
      Yield: 10 servings

      1 c  Margarine or Butter,
           (softened)
      1 c  Sugar
      1    Egg
      2 tb Milk
      1 ts Vanilla
      3 c  Flour
    1/2 ts Baking soda
    1/4 ts Salt
    1/2 ts Peppermint extract
      4    (to 5) Drops red food color
    1/4 c  Pink sugar

      In a large bowl, combine margarine, sugar, egg, milk, and vanilla;
  mix until light and fluffy.  Lightly spoon flour into measuring cup;
  level off.  In medium bowl, combine flour, baking soda and salt.  Add
  flour mixture to margarine mixture; mix well.  Place half of dough
  into a plastic bag or wrap in plastic.  To remaining half of dough,
  add peppermint extract and red food color; mix well.  Place in
  plastic bag or wrap.  Refrigerate both portions about 1 hour.

      Divide each portion of dough in half.  Roll 1 part white dough
  into a 10x8-inch rectangle between 2 pieces of plastic wrap.  Set
  aside.  Repeat with 1 part pink dough.  Remove top sheet of plastic
  wrap from both the pink and the white dough.  Place pink dough over
  white dough; remove plastic wrap from pink dough.  Trim edges, if
  desired.  Starting at the 10-inch edge, roll up dough jelly-roll
  fashion, removing plastic wrap from bottom as dough is rolled.
  Repeat with remaining dough to form second roll.

      Place 2 tablespoons of the pink sugar on separate sheet of plastic
  wrap.  Roll 1 roll of dough in pink sugar, pressing gently into dough.
  Repeat with second roll.  Wrap in plastic wrap; refrigerate 8 hours
  or up to 1 week.

      Heat oven to 375F.  Slice cookies 1/8 inch thick.  Place 1 inch
  apart on ungreased cookie sheets.  Bake for 5 to 7 minutes or until
  light golden brown.  Cool 1 minute; remove from cookie sheets.  Cool
  completely.

  Makes 10 dozen cookies

       *         *         *         *         *         *         *

                   Nutrition Information Per Serving: 1 Cookie

  Calories..........................35  Carbohydrates................4g
  Fat...............................2g  Cholesterol..................2mg
  Sodium..........................30mg  Potassium....................5mg
  Dietary Exchanges: 1/2 Fat

  Source: Classic Pillsbury Cookbook - Holiday December 1993

  Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY.

MMMMM


MMMMM----- Recipe via Meal-Master

      Title: CANDY-CANE TWIST
 Categories: Cyberealm, Xmas/gifts, Bread
      Yield: 12 servings

MMMMM----------------------FROM LOIS FLACK---------------------------

MMMMM----------------CYBEREALM BBS (315)786-1120---------------------
           *      *      *      *     *
      1 pk Active dry yeast
    1/3 c  Sugar
    2/3 c  Warm (105-115) water
      1 c  Toasted, skinned hazelnuts*
      3 c  Bread flour OR:
           -  all-purpose flour
      1 t  Salt
    1/4 c  Unsalted butter, at room
           - temperature
      1    Egg
    1/2 c  Dried cherries OR:
           - golden raisins
           *      *      *      *     *
           Icing Recipe -
  1 1/2 c  Confectioners' (10X) Sugar
      2 T  To 3 T Milk

  1.  Dissolve yeast and 1 teaspoon sugar in lukewarm water.  Let stand
  until foamy, 5 to 10 minutes.

  2.  Place half of hazelnuts in food processor.  Whirl until chopped;
  remove and reserve.  Place remaining nuts in food processor along
  with the remaining sugar.  Whirl until finely ground.  Add flour,
  salt, and butter to processor.  With machine running, add the egg and
  the yeast mixture. Whirl until mixture forms a ball; whirl 30 seconds
  more to knead.

  3.  Transfer dough to a large greased bowl; turn to coat.  Cover
  with a damp cloth.  Let rise in a warm place, away from drafts, until
  doubled in bulk, about 1 1/2 hours.

  4.  Punch down dough. On a lightly floured surface, knead in remaining
  nuts and the cherries or raisins.

  5.  Divide the dough in half.  Roll each half into a 24-inch-long
  rope. Twist the ropes together.  On a greased baking sheet, form the
  braided loaf into a candy-cane shape.  Cover with a damp cloth.  Let
  rise in a warm place, away from drafts, until doubled in bulk, about
  1 hour.

  6.  Preheat oven to 350.  Bake for 25 to 30 minutes until golden
  brown and hollow sounding when tapped.  Cool on a wire rack.

  7.  To prepare icing; stir together 1 1/2 cups sugar and 1 to 2
  tablespoons milk until blended and a good icing consistency.  Divide
  icing in half.  Tint half with red food coloring.  Drizzle or pipe red
  and white icing in candy-cane stripes over bread.

  * NOTE:  To toast hazelnuts, spread nuts out on baking sheet.  Bake in
  preheated 350 oven for 8 to 10 minutes.  Rub nuts with a clean
  kitchen towel to remove the skins.

  Nutrient Value Per Serving:

  Calories.........327    Protein........6 g   Fat...........12 g
  Carbohydrates...51 g    Sodium......188 mg   Cholesterol...29 mg

  Source: Family Circle -  November 22, 1994 edition

  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.

MMMMM


MMMMM----- Recipe via Meal-Master

      Title: EASY CHOCOLATE FUDGE
 Categories: Snack/candy, Xmas/gifts, Cyberealm
      Yield: 6 servings

MMMMM----------------------FROM LOIS FLACK---------------------------

MMMMM----------------CYBEREALM BBS (325) 786-1120---------------------
           *     *     *     *     *
  2 1/2 c  Sugar
      5 oz Evaporated milk
    1/2 c  Butter
      7 oz Marshmallow cream (2 cups)
    1/4 ts Salt
      1 ts Vanilla
     12 oz Semi-sweet chocolate chips
    3/4 c  Walnuts, chopped

  1. In a large sauce pan, combine sugar, milk, butter, and salt.

  2. Bring to a boil, stirring constantly, then continue boiling slowly
  for 5 minutes.

  3. Remove from heat.  Add chocolate chips and marshmallow cream.
  Blend until smooth.

  4. Stir in vanilla and chopped walnuts.

  5. Pour into buttered 13x9 inch pan.

  6. Cool at room temperature.

  Makes approximate 3 lbs, or 48 pieces.

  * I line white candy boxes with waxed paper, then place 8 pieces,(2
  layers of four, with waxed paper between layers) into each, then wrap
  as Xmas gifts.  Especially nice for teachers.

  From the kitchen of Lois Flack

MMMMM


MMMMM----- Recipe via Meal-Master

      Title: Black Walnut Christmas Cake
 Categories: Cakes/pies
      Yield: 1 servings

    1/2 c  Butter
      4    Eggs; separated
      2 c  Flour; sifted
    3/4 ts Salt
      1 c  Sugar
      1 ts Vanilla
      2 ts Baking powder
    1/2 c  Milk
      1 c  Black walnuts; fine chopped

   Cream butter and sugar until light and fluffy.  Beat in egg yolks
  all at once.  Add vanilla.  Sift dry ingredients together. Set aside
  1 cup of the dry ingredients. Add the remaining flour mixture and the
  milk in small portions, alternately, mixing well with each addition,
  starting and ending with an addition of the dry ingredients.
    Mix together, the reserved flour and the nuts, and stir into the
  batter, mixing just until blended.  Beat the egg whites until stiff,
  but not dry. Fold them into the batter.
    Bake in a 9 X 5 X 3" greased and floured loaf pan, or 3 quart mold
  at 350 degrees about 50 to 60 minutes, or until done.
   Frost with your favorite icing.

MMMMM

MMMMM----- Recipe via Meal-Master

      Title: Almond Butter Christmas Cake
 Categories: Cakes/pies
      Yield: 1 servings

      3 c  Cake Flour; sifted
      3 ts Baking Powder
    1/2 ts Salt
    3/4 c  Butter or shortening
  1 1/2 c  Sugar
      3    Eggs; unbeaten
    1/2 c  Almonds; finely chopped
    1/2 c  Raisins; finely cut
      1 c  Milk
      1 ts Vanilla

  Sift flour once, measure, add baking powder and salt, and sift
  together three times. Cream butter thoroughly. add sugar gradually,
  and cream together until light and fluffy. Add eggs, one at a time,
  beating thoroughly after each. Add nuts and raisins and beat well.
  Add flour, alternately with milk, a small amount at a time, beating
  after each addition until smooth. Add vanilla. Bake in two greased
  9-inch layer pans in moderate oven (375 degrees F.) 25 minutes, or
  until done. Spread Boiled Frosting (see recipe) between layers and on
  top and sides of cake. Decorate top of cake with wreath of holly,
  using pieces of maraschino cherries or red cinnamon candies for
  berries, and slices of angelica or citron for leaves and stems. Or
  decorate with poinsettias made of candied cherries. Slice cherries in
  rings, cut rings in half, and arrange to form petals of poinsettias.
  If desired, Lemon Butter Frosting (see recipe ) may be used.

  Kate Smith Collection 1940 Published by General Foods Corp (Courtesy
  of Barb Day)

MMMMM

---

MMMMM----- Recipe via Meal-Master

      Title: Christmas Angel Cookies
 Categories: Cookies, Desserts, Xmas/gifts
      Yield: 1 servings

    1/2 c  Shortening
    1/2 c  Cream cheese, softened
      1 c  Light brown sugar,*
    1/2 c  Granulated sugar
      2    Eggs
      3 c  Flour
    1/2 t  Baking soda
    1/2 t  Salt
      1 T  Vanilla
      2 c  Candied fruit, mixed
      2 c  Broken pecans or almonds

  * firmly packed

   The cream cheese gives these cookies a smooth texture, while the
  fruits sparkle and sweeten the flavor. Nice for using the candied
  fruits that didn't make it into the fruit cake.

   Preheat oven to 350.

   In a large bowl, cream shortening and cream cheese until smooth and
  fluffy. Add sugars and eggs, mixing well. In a separate bowl, sift
  flour, baking soda and salt together.

   Add flour mixture to egg and sugar mixture; add vanilla. Mix well.
  Add candied fruit and nuts.

   Drop by rounded spoonfuls onto lightly oiled cookie sheet and bake
  at 350 for about 10-12 minutes. The cookies will be just browned at
  the edges.

  Hint: You may have to mix candied fruit and nuts in with your hands; a
  little shortening on your fingers will keep the mixture from sticking.

  Yield: 3 dozen. Irene Holloway, Chevy Chase, MD

     Randy Shearer

MMMMM

MMMMM----- Recipe via Meal-Master

      Title: Greek Christmas Bread
 Categories: Breads
      Yield: 15 servings

      1 pk (or 1 tablespoon) Active Dry
           -Yeast
    1/4 c  Warm Water (110 to 115
           -degrees)
    1/3 c  Sugar
      1 ts Ground Cardamom
    1/4 ts Salt
      1    Egg
    1/4 c  Milk
    1/4 c  Vegetable Oil
  1 1/2 c  Whole Wheat Flour
      1 c  All-Purpose Flour
    1/4 c  Golden Raisins
    1/4 c  Walnuts, chopped

  Keywords: Ovo-Lacto

  Dissolve the yeast in the warm water.  Combine the sugar, cardamom,
  salt, egg, milk and oil in a large bowl.  Mix well.  Add the yeast
  mixture, flours, raisins and nuts. Mix well. Add enough extra flour
  to make soft dough. Turn the dough out onto a floured surface and
  knead until smooth and elastic, about 5 minutes. Shape into a round
  loaf.

  Put the dough into a lightly-oiled 8-inch-round cake pan.  Cover with
  a damp towel and let rise in a warm place until doubled in bulk,
  about 1 hour. Bake in a 350-degree oven 35 to 40 minutes, or until
  brown.

  Serves 15

  One Serving = Calories: 147 Carbohydrates: 22 Protein: 4 Fat: 6
  Sodium: 40 Potassium: 101 Cholesterol: 18

  Exchange Value: 1 Bread Exchange + 1/2 Fruit Exchange + 1 Fat Exchange

  Source: Holiday Cookbook, American Diabetes Association, ISBN
  0-13-024894-0, by Betty Wedman, M.S.,R.D.

MMMMM


MMMMM----- Recipe via Meal-Master

      Title: PRESS COOKIES
 Categories: Cookies, Xmas/gifts, Cyberealm
      Yield: 120 servings

MMMMM----------------------FROM LOIS FLACK---------------------------

MMMMM----------------CYBEREALM BBS (315)786-1120---------------------
           *     *     *     *     *
           COOKIE  (Ingredients)
      2 c  Butter
      2 c  Sugar
      4    Egg yolks
    1/2 ts Vanilla extract
    1/2 ts Almond extract
      5 c  Sifted flour
           Cookie press
           Candied cherries
           Tinted sugars
           Frosting
           *     *     *     *     *
           FROSTING (Ingredients)
      1 c  Confectioners' sugar sifted
      1 tb Water
    1/2 ts Almond extract /or Vanilla
           Food colorings

  Cookies:

  1. Cream butter, in a large mixing bowl, until it is soft.  Gradually
  add sugar, continuing to cream well after each addition, until
  mixture is light and fluffy.

  2. Add egg yolks, one at a time, beating well after each addition.
  Stir in vanilla, the stir in flour, a small amount at a time.  Mix
  well.

  3. Pack dough into metal cookie press and press dough out onto
  ungreased cookie sheets.  Decorate some with candied cherries and
  colored sugars. Leave some to be frosted.

  4. Bake at 400 for approximate 10 minutes or until edges are golden.

  5. Remove cookies from cookie sheet and cool on wire racks.

  6. Frost undecorated cookies with frosting and decorate with colored
  sugars.


  Frostings:
   (Make a small bowl in different colors: white, dark pink, pale
  green.)

  1. Blend sugar, water and almond extract / or vanilla in a small bowl.
  Add a drop or more of coloring, to get desired color, and blend.  If
  frosting becomes too thin, add a bit more sugar, a pinch at a time.
  If it becomes too thick, add a small drop of water, a little at a
  time.

  From the kitchen of Lois Flack

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Chocolate Peanut Butter Cookies
 Categories: Cookies, Children, Desserts
      Yield: 12 servings

      1 c  Butter Or Margarine
  1 1/2 c  Light Brown Sugar; Packed
  1 1/2 c  Creamy Peanut Butter
      1 lg Egg
      2 ts Vanilla Extract
      2 c  Unbleached All Purpose Flour
      1 ts Baking Soda
      1 c  Chocolate Chips

  In a large mixing bowl, cream the butter and sugar until light and
  fluffy. Beat in the peanut butter, egg, and vanilla, blending well.
  Thoroughly blend the flour and baking soda.  Gradually add to the
  creamed mixture. Fold in the chocolate chips and refrigerate the
  dough for at least 1 hour. Preheat the oven to 350 degrees F.  Shape
  the dough into 3/4-inch balls and place on ungreased cookies sheets 3
  inches apart.  with the bottom of a glass, press each ball into a
  cookie 1 1/2-inches in diameter.  Bake for 15 to 20 minutes or until
  lightly brown.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Filled Peanut Butter Cookies
 Categories: Cookies, Children, Desserts
      Yield: 12 servings

     12 oz (1 Pk) Peanut Butter Morsels
      2 c  Unbleached All-Purpose Flour
    3/4 ts Salt
    1/4 ts Baking Soda
      1 c  Butter or Margarine;
           Softened
    3/4 c  Firmly Packed Brown Sugar
    1/3 c  Granulated Sugar
      1 lg Egg
      1 ts Vanilla Extract

MMMMM-------------------PEANUT BUTTER FILLING------------------------
    1/2 c  Finely Chopped Peanuts
      3 ts Honey
      2 ts Milk
    1/4 ts Ground Cinnamon
    2/3 c  Peanut Butter Morsels;
           Unmelted

  Preheat the oven to 400 Degrees F.  In a pan, melt the peanut butter
  morsels and set aside.  In a small bowl, combine the flour, salt and
  baking soda and set aside.  In a large mixing bowl, combine the
  butter, sugars, egg and vanilla.  Beat on medium speed, of an
  electric mixer, until creamy. Blend in the melted peanut butter
  morsels.  Gradually add the flour mixture.  Shape into 1-inch balls
  and place 2 inches apart on ungreased cookie sheets.  Press in the
  center of the cookies, with your thumb, and fill the center with 1/4
  ts of the peanut butter filling mixture. Bake in the oven for 7 to 10
  minutes.

  PEANUT BUTTER FILLING:

  Combine the chopped peanuts, honey, mil and cinnamon in a small bowl,
  blending well.  Stir in the peanut butter morsels.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Jumbo Cream Cheese Peanut Butter Cookie
 Categories: Cookies, Children, Desserts
      Yield: 12 servings

      1    Roll Of Refrigerated
           Slice 'n' Bake Cookies
    3/4 c  Peanut Butter
      4 oz Pk Cream Cheese; Softened
      3 tb Sugar
    1/8 ts Salt
      3 tb Margarine Or Butter;Softened
      2 tb Milk
      2 ts Vanilla Extract
    1/2 c  Peanuts; Chopped

  Heat the oven to 375 Degrees F.  Roll out the cookie dough onto a
  12-inch pizza pan.  Bake for 12 to 13 minutes or until golden brown.
  Let cool until cold to the touch.  In a small bowl, combine the
  peanut butter, cream cheese, sugar, salt, margarine, milk and
  vanilla.  Beat on medium speed, of an electric mixer, until light and
  fluffy.  Spread the mixture on the cookie and sprinkle with the
  chopped peanuts.  Cut into wedges.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Peanut Butter & Jelly Cookies
 Categories: Cookies, Children, Desserts
      Yield: 12 servings

    1/2 c  Butter Or Margarine
    3/4 c  Peanut Butter
    1/2 c  Sugar
    3/4 c  Brown Sugar; Firmly Packed
      1 lg Egg
  1 1/2 c  Unbleached All-Purpose Flour
    1/2 ts Baking Soda
    1/2 ts Baking Powder
    1/4 ts Salt
      1 ts Vanilla Extract
           Jam Or Jelly

  Mix the butter, peanut butter, sugar, brown sugar, egg and vanilla
  together, blending well.  Blend in the flour, baking soda, baking
  powder, and salt, beating until well mixed.  Cover and chill for 1
  hour.  Heat the oven to 375 Degrees F.  Shape the dough into 1-inch
  balls and place 3 inches apart on lightly greased cookie sheets.
  With your thumb press deeply into the center of each ball.  Bake for
  10 to 12 minutes or until set but not hard.  Let cool.  Spoon small
  amounts of jam or jelly into each thumb print

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: No Bake Special K Candies
 Categories: Children, Candies
      Yield: 1 servings

    1/2 c  Butter
      2 c  Sugar
    1/2 c  Water
      2 tb Cocoa
    1/2 c  Peanut butter
      3 c  Oatmeal or:
      1 c  Coconut

     Mix butter, sugar, water and cocoa together. Bring to a boil for 30
  seconds. Remove from fire and add peanut butter, oatmeal or coconut.
  Drop on wax paper and let harden.
    a recipe from my childhood

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Spring Cupcakes
 Categories: Cakes, Children, Christmas
      Yield: 1 servings

  1 1/2 c  Flour; cake & pastry
           -sifted
      1 c  Sugar; granulated
      2 ts Baking powder
    1/2 ts Salt
    1/2 c  Butter; softened
    1/2 c  Milk
      2    Eggs
      1 ts Vanilla

MMMMM--------------------EASY FLUFFY FROSTING-------------------------
    1/2 c  Corn syrup
      1    Egg white
      1 ts Lemon juice

MMMMM---------------------FOR EASTER BUNNIES--------------------------
           Smarties or M&Ms
           Licorice or Fruit Roll ups
           Marshmallows; pink

MMMMM-------------------FOR FLOWERPOT CUPCAKES------------------------
           Coconut -shake with 4 drops
           -green food colouring in jar
           Gumdrops - cut up

  In bowl combine flour, sugar, baking powder and salt. Using electric
  mixer at low speed, blend in butter, milk, eggs and vanilla; beat for
  2 minutes at medium speed. Spoon batter in 16 large greased or paper
  lined muffin cups. Bake at 375F for 12 to 16 minutes or till tester
  inserted in centre comes out clean. Transfer to rack and cool.

  Easy Fluffy Icing: In saucepan over high heat, heat corn syrup (or
  microwave at High for 1 1/2 - 2 minutes) till boiling. In bowl, beat
  egg white with lemon juice till frothy; gradually blend in boiling
  corn syrup and beat till stiff peaks forms, about 4 minutes. Dip tops
  of cooled cupcakes in icing.

  MAKES: 16 Cupcake

  FOR EASTER BUNNY CUPCAKES: Use Smarties or M&Ms for eyes, licorice or
  sliced fruit roll ups for whiskers. Cut pink marshmallows into
  quarters for ears.

  FOR FLOWERPOT CUPCAKES: Sprinkle tops with flaked coconut that has
  been shaken in a jar with 4 drops green food colouring. Arrange cut
  up gumdrops to form petals.

  from Canadian Living magazine

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Candy Cane Cookies
 Categories: Cookies, Christmas, Children
      Yield: 1 servings

      1 c  Butter;softened
      1 c  Sugar,granulated
      1    Egg
    1/2 ts Vanilla
      1 ds Peppermint extract;optional
  3 1/2 c  Flour;all purpose
      1 ts Baking powder
      1 pn -Salt
    1/2 c  Milk
           Red food colouring;& Green

  "These puffy pink and white striped cookies are best made with paste
  food colouring. Handle the cookie dough gently; don't stretch it."

  In a bowl, cream together butter and sugar until smooth; beat egg,
  vanilla and peppermint extract if using. Stir together flour, baking
  powder and salt; stir into creamed mixture alternately with milk,
  making three additions of dry and two of wet, until a smooth, pliable
  dough forms. Divide in half; blend red food colouring into one half.
  Cover and refrigerate 4 hours or till firm. (Dough can be
  refrigerated for up to 3 days or frozen up to 1 month; let thaw
  before proceeding.)

  Cut each half into 48 pieces. With hands, gently roll one piece of
  each colour into 4 inch ropes side by side; twist together and place
  on ungreased baking sheet to form candy cane shape. Repeat with
  remaining dough. (If you wish, wreaths can be made by dyeing white
  dough green and breading into circles. Top with tiny balls of red
  dough; for holly berries.) Bake in preheated 375F oven for 12 to 15
  minutes or until barely browned and firm to the touch. (Cookies can
  be stores in cookie jar up to 1 week.) MAKES: 4 DOZEN

  Source: Canadian Living magazine

  vanilla

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Chocolate Poundcake
 Categories: Cyberealm, Cake
      Yield: 8 servings

  2 3/4 c  Flour
    3/4 ts Cream of tartar
    1/2 ts Baking soda
  1 1/2 ts Salt
  1 3/4 c  Sugar
      1 c  Margarine
    2/3 c  Milk
      1 ts Vanilla extract
      3    Eggs
      1    Egg yolk
      3    Squares baking chocolate
           Powdered sugar

  1. Start heating oven to 350 degrees F. Line bottom of a
     3 1/2 " deep 9" tube pan.
  2. Into large mixer bowl, sift together flour, cream of tartar,
     soda, salt and sugar.
  3. Drop in margarine; pour in milk and vanilla. Mix at low to
     medium speed, for 2 minutes, scraping bowl often.
  4. Add eggs, chocolate, egg yolk and beat 1 minute longer.
  5. Turn into pan. Bake 1 hour and 10 minutes, or until done.
  6. Cool in pan on wire rack for 15 minutes. Remove from pan
     peel off paper; cool on rack.
  7. Before serving sprinkle powdered sugar into ridges of cake.
     Out ofGood Housekeeping Christmas Cookbook
     Typed by Brigitte Sealing

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Rich Christmas Cake
 Categories: Cakes, Christmas, Ceideburg 2
      Yield: 1 servings

    450 g  Sultanas
    450 g  Seedless raisins
    230 g  Currants
    230 g  Mixed peel
    230 g  Glace pineapple
    230 g  Glace apricots
      4 tb Brandy
      4 tb Sherry
    230 g  Prunes
    450 g  Buffer
    450 g  Brown sugar
     12 x  61 g eggs [Hunh? S.C.]
    450 g  Plain flour
    115 g  Rice flour
      1 ts Parisian essence [Hunh?,
           -again... S.C.]
      2 tb Ultra-strong coffee.

  Everyone knows that there never was Christmas cake as good as the one
  Mum makes.  Well, here it is.  With surpassing generosity, Raw
  Materials' Mum gave permission for the family recipe, used down the
  years, to appear here, its imperial measures at last converted to
  metric. [Lucky us, eh... ;-} S.C.]

  Clean and prepare all fruit except the prunes.  Pick over vine fruit
  and remove any stems.  Chop the larger fruit into small pieces (a
  pair of scissors does the job more easily than a knife).  Mix the
  fruits in a bowl and add brandy and sherry.  Cover tightly and leave
  overnight or longer.

  Prepare one deep 23 cm square cake tin (or, for one cake to keep and
  one to give, one 20 cm square tin and one 15 cm square).  Grease the
  interior of the tin(s) with butter.  Line with two layers of brown
  paper cut to fit and to project above the sides of the tin by about 5
  cm.

  Inside the brown paper, fit a layer of grease proof paper, projecting
  similarly.  Butter the inside of the grease proof.  Pit and chop the
  prunes.  Cream the butter and sugar well.  Add the eggs, one at a
  time, mixing each in thoroughly.  Add prunes.

  Sift flours together and add the butter-sugar mixture alternately
  with the fruit.  Add the essence and coffee.

  Put the mixture into the prepared tins(s).  Dip one hand in cold
  water and pat the surface of the cake flat.  (The thin layer of water
  keeps the surface moist for a long time and lessens the chance of the
  cake rising in the middle.) Bake in a preheated 150C oven for 1 hour,
  then reduce the heat to 135C and cook for a further 2 1/4 hours.

  Take the cake from the oven and fold the extra paper layers over the
  top of the cake, tin and all, while still hot in at least 4 layers of
  newspaper. Place on a rack and leave overnight.  (This process keeps
  the cake moist and prevents it cracking on top while it cools.) In
  the morning, remove from the tin, peel off the paper and store the
  cakes(s) in an airtight tin.

  From "Raw Materials" by Meryl Constance, Sydney Morning Herald,
  12/8/92.

  Posted by Stephen Ceideberg; February 18 1993.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Merry Cherry Chocolate Cupcakes
 Categories: Cupcakes
      Yield: 24 servings

      1 pk Cream cheese, softened (8oz)
      1 pk Confectioners' sugar (16 oz)
      1 cn Maraschino cherries, drained
           -(6 oz)
      2 c  PLANTERS Pecan Halves
     24    Prepared chocolate cupcakes,
           -cooled (2 1/2")

  In medium bowl, with electric mixer at medium speed, beat cream cheese
  until smooth. Slowly add confectioners' sugar, beating until smooth
  and creamy.

  Reserve 12 whole cherries; coarsely chop remaining cherries. Reserve
  1 cup (about 72) pecan halves; coarsely chop remaining pecan halves.
  In small bowl, combine 3/4 cup cream cheese frosting, chopped pecans
  and chopped cherries. Using the end of a wooden spoon, poke a 1" deep
  hole in top of each cupcake. Spoon about 1 tablespoonful pecan
  filling in each hole. Frost the tops of the cupcakes with remaining
  frosting.

  Halve reserved cherries. Top cupcakes with cherry halves and reserved
  pecan halves. Refrigerate until serving time.

MMMMM
---

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Cereal Kisses
 Categories: Cyberealm, Cookies
      Yield: 3 dozen

      2    Egg Whites
      1 c  Sugar
    1/2 ts Salt
    1/2 ts Almond Extract
      1 c  Coconut, shredded
      2 c  Cereal, flaked

  1. Beat egg whites until light, gradually beat in sugar and
     salt and continue beating until stiff.
  2. Add flavoring and fold in coconut and cereal.
  3. Drop from tip of a teaspoon onto greased cookiesheets.
  4. Bake in 350 F oven for 15 -20 minutes.
     Out of Rumford Complete Cookbook
     Typed by Brigitte Sealing

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Cream Cheese Cookies
 Categories: Cyberealm, Cookies
      Yield: 5 dozen

    2/3 c  Butter
    1/2 c  Sugar
      2    Eggg Yolks
    1/4 lb Cream Cheese
    1/2 c  Sour Cream
  3 1/2 c  Flour
      2 ts Baking Powder

  1. Cream butter until light; adding sugar and egg yolks, one
     at a time.
  2. Work in cheese smoothly; add sour cream and flour and baking
     powder.
  3. Chill at least three to four hours.
  4. Roll very thin on flowered board, cut to desired shapes
     and bake on ungreased cookie sheets in 350 -375 F oven
     about 12 minutes.
     From Rumford Complete Cookbook
     Typed by Brigitte Sealing

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Choco Peanut Butter Dreams
 Categories: Cyberealm, Cookies, Cookies
      Yield: 6 dozen

  1 1/2 c  Brown sugar
      1 c  Creamy Peanut Butter
    3/4 c  Margarine
    1/3 c  Water
      1    Egg
      1 ts Vanilla
      3 c  Oats, uncooked
  1 1/2 c  Flour
    1/2 ts Baking Soda
  1 1/2 c  Chocolate Chips
      4 T  Shortening
    1/3 c  Nuts chopped

  1. Heat oven to 350 F.
  2. Beat together brown sugar, peanut butter and margarine until
     light and fluffy.
  3. Blend in water, egg and vanilla.
  4. Add combined dry ingridients and mix well.
  5. Shape dough into 1/4 inch thick balls.
  6. Place on ungreased cookiesheet; flatten to 1/4 inch thickness.
     with bottom of glass dipped into sugar.
  7. Bake 8-10 minutes or until edges are golden.
  8. Remove to wire rack and cool completly.
  9. In heavy saucepan over low heat, melt chocolate chips and
     the shortening; stir until mixture is melted and smooth.
  10.Top each cookie with 1/2 teaspoon melted chocolate and
     sprinkle with the nuts.
  11. Chill until set, store in airtight container.
      typed by Brigitte Sealing

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Lemon Butter Bars
 Categories: Cyberealm, Cookies
      Yield: 10 bars

      2 c  Flour
      1 c  Butter, softened
    1/2 c  Confectioners Sugar
      4    Eggs
      2 c  Sugar
      1 ts Baking Powder
    1/2 ts Salt
      1 c  Freshly sqeezed Lemon Juice

  1. Preheat oven to 350 F.
  2. Beat together flour, butter and 1/2 cup confectioners sugar
     in small bowl ,with electric mixer until well blended.
  3. Bake in preheated oven for 25 to 30 minutes or until golden.
  4. Beat eggs, sugar, baking powder, salt and lemomjuice in small
     bowl until smooth. Pour over hot crust.
  5. Bake 15 minutes more or until bubbly and light brown.
  6. Cool completly on wire rack. Dust lightly with reminding
     confectioners sugar. Cut into diamonds, about 21/2 "X 1 1/2 ".
     Use small spatula to lift diamonds out of the pan.
  7. Store airtight at room temperature.
     Typed by Brigitte Sealing

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Oatmeal Chews
 Categories: Cyberealm, Cookies
      Yield: 12 bars

    1/2 c  Margarine
      2 c  Quick Oats
    1/2 c  Brown sugar
    1/4 c  Dark Cornsyrup
    1/4 ts Salt
      6 oz Chocolate Chips
    1/4 c  Chopped Nuts

  1. Melt butter in large glas bowl in microvawe on HIGH for 45 sec.
  2. Stir in oats, sugar, syrup and salt.
  3. Press evenly into bottom of 8 X 8 X 2 " baking pan.
  4. Microwave on HIGH for 3-4 minutes, untill bubbly.
  5. Spread the surface even and sprinkle the chips over all.
  6. Microwave on MEDIUM for 4-6 minutes, until chips are melted.
  7. Spread out evenly and sprinkle the nuts all over top.
  8. Chill for 1 hour and cut into bars.
     Typed by Brigitte Sealing

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Chocolate Surprise cookies
 Categories: Cyberealm, Cookies
      Yield: 12 servings

    1/2 c  Margarine
    3/4 c  Sugar
      1    Egg
      3 T  Cocoa
  1 3/4 c  Flour
    1/2 ts Baking Soda
    1/2 ts Salt
    1/2 c  Milk
      1 ts Vanilla
    1/2 c  Walnuts, chopped
      6 oz Peanutbutter Chips

  1. Cream margarine and sugar.
  2. Beat in egg and cocoa.
  3. Sift dry ingridients together and add chocolate mixture
     alternately with milk, mix well.
  4. Stir in vanilla, nuts and chips.
  5. Drop 2 " apart on ungreased cookiesheet.
  6. Bake in 400 F oven for 8-10 minutes.
  7. Frost with icing if desired.
     Typed by Brigitte Sealing

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Jeweled Walnut Cookies
 Categories: Cyberealm, Cookies
      Yield: 24 bars

      2    Eggs
      1 c  Sugar
    1/2 ts Salt
      1 ts Vanilla
      1 c  Flour
    3/4 c  Small, spiced Gumdrops,
           Halved, divided
    3/4 c  Walnuts, chopped, divided

  1. Preheat oven to 325 F.
  2. In large bowl beat together eggs, sugar, salt and vanilla.
  3. Stir in flour.
  4. Mix in 1/2 cup of the gumdrops and 1/2 cup of the walnuts.
  5. Turn onto greased 9 " square baking pan.
  6. Sprinkle with remaining gumdrops and walnuts.
  7. Bake for about 35 minutes, or until top has a firm, dull
     crust. Cool in pan.
  8. Cut into 24 bars.
     Typed by Brigitte Sealing

MMMMM


MMMMM----- Recipe via Meal-Master

      Title: M & M Christmas Ornaments
 Categories: Snack/candy, Desserts
      Yield: 1 servings

MMMMM-----------------------TREE ORNAMENTS----------------------------
           Plastic wrap
           Pkg.'s M&M's
           Pipe Cleaner
           Ribbon

MMMMM----------------------CHRISTMAS WREATH---------------------------
           Same ingredients as ornament
           - but also a wire coat
           - hanger

  TREE ORNAMENTS: Cut plastic wrap into 6-inch squares.  Gather corners
  and twist tightly.  Secure with pipe cleaner.  Cluster individual
  balls into one large one, connecting each ball with the adjoining
  pipe cleaner.  Tie "curling" ribbon around the cluster to form a loop
  at the tops.  Tie two 10-inch strands of ribbon at the bottom and
  curl.  Hang on the tree with the loop ends.

  M&M CANDY WREATH: Make cluster balls the same way as the candy tree
  ornament clusters, using plain or peanut M&M's.  Form a circle from a
  wire coat hanger, the hook forms the hanging loop.  Attach cluster
  balls to the hanger with pipe cleaners.  Tie a large bow at the top
  of the wreath.

  Shared by Cate Vanicek

MMMMM

MMMMM----- Recipe via Meal-Master

      Title: Christmas Fruitcake Cookies
 Categories: Cookies, Xmas/gifts
      Yield: 36 servings

    1/2 c  Vegetable oil
    1/2 c  Brown sugar
      1    Egg
  1 1/4 c  Whole wheat flour
    1/2 ts Baking powder
      1 ts Ground cinnamon
    1/4 ts Ground cloves
    1/4 ts Ground allspice
    1/4 c  Milk
    1/2 c  Chopped walnuts
    1/2 c  Raisins
    1/2 c  Snipped dried apricots
    1/2 c  Chopped dates

  Cream together the oil and sugar.  Add the egg.  Then blend in the
  remaining ingredients.  Drop by spoonfuls onto a lightly oiled baking
  sheet.  Bake in 350 F oven for about 10 minutes.  Cool on a wire rack
  and store in a tightly closed container.

  1 cookie - 77 calories, 1/2 fruit exchange, 1 fat exchange 9 grams
  carbohydrate, 1 gram protein, 4 grams fat 7 mg sodium, 70 mg
  potassium, 8 mg cholesterol

  Source:  Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
  Shared but not tested by Elizabeth Rodier, Nov 93

MMMMM


MMMMM----- Recipe via Meal-Master

      Title: Christmas Tiramisu
 Categories: Cyberealm, Desserts
      Yield: 10 servings

      1 lb Mascarpone or soft cream
           Cheese
    3/4 c  Sugar
      8 lg Egg yolks
    1/2 c  Sweet wine
      2 c  Expresso or very strong
           Black coffee (approx)
      9 oz Ladyfingers or 14 oz. angel
           Food or sponge cake, thinly
           Sliced
      1 tb Unsweetened cocoa

  1. In a small bowl, using a fork, beat the cheese until creamy. Set
  aside.

  2. Place a large (about 10-12 cups capacity) metal bowl over a pot of
  boiling water. Using a hand-held electric mixer set on medium high,
  beat the sugar and egg yolks in the bowl for 1 minute, or until the
  mixture is well blended. With the mixer set on low speed to prevent
  splashing, gradually add the wine. Continue to cook and beat the
  mixture, increasing the speed to medium and then to high as the
  mixture thickens. Cook and beat for 5-7 minutes, or until the mixture
  is thickened and light, scraping down the sides of the bowl
  frequently with a rubber spatula.

  3. Remove the bowl from the heat and continue to beat the mixture for
  1 minute longer. Beat in the cheese just until blended (makes about 5
  cups).

  4. Pour one cup of the expresso into a small shallow bowl that is
  large enough to hold a ladyfinger if it is placed horizontally in the
  bowl.

  5. Quickly dip the rounded top side of each ladyfinger into the
  expresso. Only the top half of the ladyfingers should be soaked with
  the expresso. If the ladyfingers get too wet, they will fall apart!
  Add more coffee to the bowl as needed.

  6. Place the ladyfingers, flat side down, in the bottom of a 13 x 9
  glass or ceramic pan. Do not use a metal pan. Form one layer. Pour
  half of the custard mixture over the ladyfingers and spread to cover
  them. Dip the remaining ladyfingers in the expresso (there will be a
  few remaining ones and form a second layer over the custard mixture.
  Pour the remaining custard mixture over the ladyfingers and spread to
  an even layer.

  7. Place the cocoa in a strainer and dust the top of the tiramisu
  evenly. Cover and refrigerate for at least 10 hours.

  Makes: 10-12 servings.

  Source: "Cooking with Regis and Kathie Lee", 1993

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Chocolate Wreath Cake
 Categories: Desserts, Cakes, Christmas
      Yield: 12 servings

           -Dottie Cross TMPJ72B
      3 c  All-purpose flour
      1 tb Baking powder
      1 tb Baking soda
  1 1/2 ts Salt
      3 c  Sugar
      3 c  Water
      6 oz Semisweet chocolate;
           -finely chopped
      1 lb Unsalted butter; softened
      3    Large eggs; lightly beaten
  2 1/4 c  Confectioners' sugar
    1/2 ts Vanilla extract
           -Few drops green food colori
           Fresh raspberries, dried
           -cranberries, or cherries,
           -for garnish

  Preheat the oven to 350 degrees. Butter and flour a 10-inch tube pan
  with a nonremovable bottom. In a large bowl, sift together the flour,
  baking powder, baking soda, and salt. In a medium pot, combine the
  sugar and water and bring them to a boil. Remove the pot from the
  heat and stir in the chocolate and 1 stick of butter. When the
  chocolate and butter have completely melted, whisk the mixture to
  combine completely. Whisk in the beaten eggs. Pour about half the
  chocolate mixture into the dry ingredients and whisk vigorously to
  thoroughly combine the ingredients and remove any lumps. Working
  quickly, add the remaining chocolate mixture and whisk to combine.
  Pour the batter into the prepared pan and bake for about 60 minutes,
  until a cake tester inserted in the center comes out clean. Let the
  cake cool in the pan for about 15 minutes, then turn out onto a rack
  to cool completely. In a medium bowl, cream together the remaining 3
  sticks of butter and the confectioners' sugar, until light and
  fluffy. Remove 1/3 cup of the icing, place in a small bowl, and color
  it with a few drops of the green food coloring. Put the remaining
  icing in a pot, add the vanilla. Over low heat, stir the icing until
  it becomes a pourable consistency. (If it overheats, causing the
  butter to separate, put the icing in the refrigerator to chill and
  stir to bring it back together.) Pour the icing over the cooled cake
  so that it drips down the center and outside. Cluster the red berries
  in groups of 3 on top of the cake. Fill the green icing into a pastry
  bag fitted with a leaf tip and pipe a few leaves around each cluster
  of berries. Serves 12 to 16. Source:"An Edible Christmas" (A Treasury
  of Recipes for the Holiday) by Irena Chalmers. Reformatted by:
  CYGNUS, HCPM52C

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Eggnog Cheesecake
 Categories: Desserts, Christmas
      Yield: 1 servings

      2 ts Granulated sugar
      3 ts Butter; melted
           Filling:
  1 1/2 lb Cream cheese
      1 c  Granulated sugar
    1/2 c  Whipping cream
      3 ts Flour
      2 ts Rum
    1/2 ts Nutmeg
           Chocolate cutouts
           Candies

  Combine crumbs, sugar & butter; press onto bottom of 9-inch
  springform pan. Bake in 325 F oven for 10 mins. Let cool on rack.
  Filling: Beat together cheese, sugar, cream & flour until smooth;
  beat in eggs, rum & nutmeg. Pour into crust & bake in 425F oven for
  10 mins. Bake in 250F oven for 45 mins. or until centre is barely
  firm to the touch. Loosen cake from rim; let cool before removing
  sides. Garnish with chocolate cutouts & candies. Source: R-Cuisine
  Eric Decker

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Excellent Holiday Fruitcake
 Categories: Mom's best, Cyberealm, Christmas
      Yield: 16 servings

      1 lb Raisins
  1 1/3 c  Water
  1 1/2 c  Sugar
    1/4 c  Shortening
  2 1/2 c  Flour
      1 ts Salt
    1/2 ts Cloves, ground
    1/2 ts Nutmeg, ground
    1/2 ts Allspice
      1 ts Cinnamon
      1 ts Baking soda
      1 ts Baking powder
      1 ts Salt
    1/2 c  Chopped walnuts
      1 lb Holiday fruit
      2    Eggs

  1. In a medium sized saucepan, combine the sugar, raisins and water,
  and bring to a boil. Boil for 5 minutes. (Note, you may substitute
  3/4 cup light brown sugar and 3/4 cup granulated sugar; you may
  also substitute 1 cup of water and 1/3 cup light rum).

  2. Meanwhile, while the raisin mixture is boiling, add 1/4 cup short-
  ening.

  3. In a large mixing bowl, combine flour, spices, soda and powder.
  Mix well, and add the holiday fruit and nuts.

  4. In a small bowl, beat the eggs well. When the raisin mixture has
  boiled for 5 minutes, QUICKLY add the egg mixture to the raisin
  mixture and then QUICKLY add all to the flour mixture and blend
  well.

  5. Pour into a lightly greased tube pan and bake at 300F for 1 1/2
  hours.

  6. Cool completely.

  Source: Linda Fields, Cyberealm BBS Watertown NY
  Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993
  315-785-8098 or 315-786-1120

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Lowfat Eggnog
 Categories: Beverages, Christmas
      Yield: 12 servings

      4 c  Milk, skim
     12 oz Milk, evaporated skim
      4 ea Eggs
    1/2 c  Sugar
      1 ts Vanilla

  Heat milk, canned milk, eggs, and sugar over medium heat about 10
  minutes, until slightly thickened.  Do not boil. Stir over a bowl of
  ice water 2 minutes. Stir in vanilla; cover and chill 4-24 hours.

  Add more skim milk if needed to achieve desired consistency. Top with
  ground nutmeg just before serving.

  Per 1/2 cup serving: 99 cal, 1 gm fat.

  From _Better Homes and Gardens_, November 1991.

  MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook
  echo moderator at net/node 004/005, Internet
  sylvia.steiger@lunatic.com

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Golden Apricot Nog
 Categories: Beverages, Christmas
      Yield: 3 servings

    1/2 lb Dried Apricots
      1 c  Water
    1/4 c  Sugar
      1    Cinnamon Stick (3")
      1 c  Non-fat Milk
      1 tb Vanilla
      7 c  Non-fat Milk
    1/2 ts Ground Nutmeg
      4 lg Egg whites
    1/2 c  Sugar
    3/4 c  Rum or Brandy (optional)

  In a 1-2 qt. saucepan, combine apricots, water, sugar, and cinnamon
  stick.

  Bring to boil over high heat, then cover, reduce heat, gently simmer
  until Apricots are very tender when pierced, about 15 minutes.
  Discard Cinnamon.

  Let Apricots cool at least 1 hour.

  Pour into blender and add milk. Whirl until mixture is smooth.

  Mix in a large bowl with vanilla, milk, and nutmeg. Cover and chill at
  least 4 hours or until the next day.

  In a large bowl, beat egg whites with an electric mixer on high speed
  until frothy.  Gradually beat in remaining sugar until whites hold
  stiff moist peaks. Set aside about 1/2 C. of the meringue. Gently
  whisk Apricot mixture into remaining meringue until smoothly blended.
  Stir in Rum or Brandy to taste and enough more Milk to thin to
  desired consistency. Pour into serving bowl and float the reserved
  meringue on top of the liquid.

  Makes 3 1/2 Qts. (18 servings at 6 oz. each)

  published in Sunset Magazine Dec. 1989 in an article about heathier
  holiday beverages.

  Posted on GEnie Food & Wine RT Oct 25, 1992 by S.LECK [SCOTTLOUISE]

  MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Holiday Eggnog
 Categories: Beverages, Christmas
      Yield: 2 servings

      3    Eggs, separate
    1/2 c  Sugar
      2 c  Milk
      1    Bottle beer
    1/4 c  Brandy or bourbon
      1 c  Whipping cream, whipped
           Nutmeg

  Beat egg yolks with 1/4 cup sugar until very thick. Gradually stir in
  milk, beer, and brandy. Beat egg whites until foamy. Gradually beat
  in 1/4 cup sugar, continuing beating until stiff peaks form. Fold
  whites into yolk-beer mixture. Chill. Just before serving, fold in
  whipped cream. Serve in small punch cups, sprinkled with nutmeg.
  Makes 6 cups, or 12 half-cup servings.

  This is rich, yet not heavily alcoholic. If you've never considered
  beer in eggnog, you will be quite pleasantly surprised at the
  delectable flavor.

  Source: Cooking with Beer

  Posted on GEnie in MM format by Cathy Svitek

  From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Smooth Slim Rum Eggnog
 Categories: Christmas, Beverages
      Yield: 4 servings

      2 c  Nonfat milk
      1 tb Cornstarch
    1/4 ts Freshly grated nutmeg
      2    Lg egg whites
    1/4 c  Sugar
    1/4 c  Rum

  Smoothly blend milk with cornstarch and 1/8 tsp nutmeg in a 1 - 1 1/2
  qt pan, set aside. With a mixer, whip whites until foamy. Beating at
  high speed, gradually add sugar until whites hold short peaks. Stir
  milk mixture over high heat until just boiling. With mixer on medium
  speed. at once pour hot milk into whites, scraping down bowl sides.
  Let stand at least 4 minutes (boiling milk kills salmonella). add rum
  to eggnog, serve hot or cover and chill until cold, about 3 hours or
  up to 8. Pour mixture through a fine strainer in glasses. Dust with
  nutmeg.

  Jackie Olden's Food News

  Nutritional Information per serving:  xx calories, xx gm protein, xx
  gm carbohydrate, xx gm fat,  x% Calories from fat, x mg chol, xx mg
  sodium, x g dietary fiber

  Posted on GEnie Food & Wine RT Jun 10, 1993 by N.SAAVEDRA [noodle]

  From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$

MMMMM


MMMMM----- Recipe via Meal-Master

      Title: Hawaiian Cake
 Categories: Cakes/pies, Desserts
      Yield: 15 servings

      1 pk Yellow cake mix
      1 c  Cold milk
      1 pk Cool whip, 9 oz,thawed
    1/2 c  Chopped nuts (optional)
    1/2 c  Flaked coconut
      1 pk Instant vanilla pudding 5 oz
      1 pk Cream cheese, softened
      1 cn Crushed pineapple (drained)
      1 cn Maraschino cherries, chopped

  Prepare cake mix according to the directions on the box.  Pour batter
  into greased 15"x 10" pan.  Bake at 350* for 15-20 minutes.  Let it
  get cold in pan.  Blend pudding mix with milk.  Beat cream cheese
  into pudding mix until smooth.  Then stirring by hand, fold in thawed
  cool whip.  Spread pudding on top of cake.  Top with crushed
  pineapples (20 oz. can). Sprinkle with nuts, then cherries (small jar
  of cherries cut into small pieces), and last with coconut.

MMMMM


MMMMM----- Recipe via Meal-Master

      Title: Holiday Cheddar Date Cake
 Categories: Cyberealm, Kooknet, Cakes, Desserts
      Yield: 20 servings

    3/4 c  Butter; Room Temperature
      4 ea Eggs; Lg
  3 1/2 c  Unbleached Flour
      1 ts Salt
    1/4 ts Cloves; Ground
      2 c  Pecans; Chopped
      2 c  Raisins; Golden
  1 1/2 c  Light Brown Sugar; Packed
      1 c  Cheddar; Sharp, Shredded
    1/2 ts Baking Soda
      1 ts Cinnamon; Ground
     16 oz Dates; Pitted,Finely Chopped
      4 oz Candied Cherries;Halved,1jar
      1 c  Milk

MMMMM------------------------DECORATIONS-----------------------------
      4 ea Candied Pineapple Slices
     12 ea Almonds; Whole Blanched

  *  You can make a decorative design on the top of the cake by
  quartering the candied Pineapple Slices and using the whole
  almonds, if desired.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
     Preheat the oven to 300F and grease and flour a 10-inch tube pan;
  set aside.
     In a large bowl, beat the butter and brown sugar with an electric
  mixer on medium, until well blended.  Add the eggs, one at a time,
  beating well after each addition.  Beat in the cheddar cheese.  Sift
  the flour, baking soda, salt, cinnamon and cloves into a medium bowl.
     In another medium bowl, combine the dates, pecans, cherries and
  raisins.  Add 2 Tbs of the flour mixture, tossing lightly to coat the
  fruit and nuts. Alternately beat the remaining flour mixture and milk
  into the butter mixture until
  well blended.  Stir in the floured fruit mixture by hand until
  distributed throughout the batter.  Turn into the prepared pan.
    Bake for 2 to 2 1/2 hours in the preheated oven until the cakes
  shrinks from the side of the pan and the top springs back when lightly
  pressed.
    Cool for 15 minutes in the pan on a wire rack then remove from the
  pan. Cool completely on the wire rack.  When cool, store in a
  container with a tight lid for up to 6 weeks.
    To serve, cut into thin slices.

MMMMM


MMMMM----- Recipe via Meal-Master

      Title: Baileys Irish Cream Cheesecake
 Categories: Cyberealm, Kooknet, Cakes, Desserts
      Yield: 10 servings


          *   *   Crust   *   *
    10    Whole graham crackers,
          -broken into pieces
 1 1/4 c  Pecans (about 5 ounces)
   1/4 c  Sugar
     6 T  Unsalted butter, melted
          *   *   Filling   *   *
 1 1/2 lb Cream cheese, room temp.
   3/4 c  Sugar
     3    Large eggs
   1/3 c  Baileys Irish Cream Liqueur
     1 t  Vanilla extract
     3 oz Imported white chocolate
          (such as Lindt), broken
          -into pieces
          *   *   Topping   *   *
 1 1/2 c  Sour cream
   1/4 c  Powdered sugar
 1 1/2 oz Imported white chocolate,
   24     Grated pecan halves

  For crust:  Preheat oven to 325F.  Lightly butter 9-inch diameter
  springform pan with 2 3/4-inch-high sides.  Finely grind graham
  crackers, pecans and sugar in processor.  Add butter and blend, using
  on/off turns. Press crumbs onto bottom and 2 inches up sides of
  prepared pan. Refrigerate 20 minutes.

  For filling:  Using electric mixer, beat cream cheese and sugar in
  large bowl until smooth.  Whisk eggs, Baileys and vanilla in medium
  bowl until just blended.  Beat egg mixture into cream cheese mixture.
  Finely chop white chocolate in processor using on/off turns. Add to
  cream cheese mixture.

  Transfer filling to crust-lined pan.  Bake until edges of filling are
  puffed and dry looking and center is just set, about 50 minutes. Cool
  on rack.

  For topping:  Mix sour cream and powdered sugar in small bowl. Spread
  topping onto cooled cake.  Refrigerate until well chilled, about 6
  hours. (Can be prepared 1 day ahead.)

  Sprinkle grated chocolate over cake.  Place pecans around edge and
  serve.

  Note: I've fixed the cake with and without the topping, and I prefer
  it without the topping. As a suggestion, prepare the topping, but
  serve it on the side.


MMMMM-----

---

MMMMM----- Recipe via Meal-Master

      Title: KAHLUA SWIRL CAKE
 Categories: Cyberealm, Kooknet, Cakes, Desserts
      Yield: 8 servings


         * Streusel Filling:
  1/3 c  Packed brown sugar
  1/3 c  Chopped pecans
  1/4 t  Cinnamon
  1/4 t  Mace (this spice makes
         - the cake!)
         * Cake:
    2 c  Sifted all-purpose flour
    1 t  Baking powder
  3/4 t  Baking soda
  3/4 t  Salt
  1/2 t  Mace
  1/2 c  Butter or margarine,
         - softened
1 1/4 c  Granulated sugar
    2    Eggs
    1 t  Vanilla
  3/4 c  Sour cream
  3/4 c  Kahlua
         * Kahlua Glaze:
  3/4 c  Sifted powdered sugar
    2 T  Softened butter
    1 T  Kahlua

  1)  Grease and flour 9 in. fluted tube pan. Preheat oven to 350F.

  2)  Prepare Streusel Filling: Mix ingredients and set aside.

  3)  Prepare Cake batter: Re-sift flour with baking powder, soda, salt
  and mace.  (I never do any sifting, but this is what the recipe calls
  for) In large bowl, combine butter, sugar, eggs, and vanilla. Beat 2
  min. on medium speed (batter may appear curdled). On lowest speed,
  blend in flour alternately with sour cream and Kahlua.

  4)  Turn 1/3 batter into prepared pan.  Cover with 1/2 Streusel
  Filling, an additional 1/3 batter and remaining Streusel. Top with
  remaining batter.

  5)  Bake on rack below oven center for 45 min., or until golden brown.
  Remove and let stand 10 min.  Invert on cake rack; cool till lukewarm
  (with pan on top).

  6)  While cake is cooling, prepare Kahlua Glaze: Combine ingredients
  and beat until smooth.

  7)  Remove pan and spoon glaze over top of lukewarm cake.  Top with
  pecan halves if desired.  Serves 8-10.

  8)  Enjoy!

  from "KAHLUA--Recipe Book"

MMMMM-----

---

MMMMM----- Recipe via Meal-Master

      Title: Bacardi Rum Pina Colada Cake
 Categories: Cyberealm, Kooknet, Cakes, Desserts
      Yield: 1 servings

      1    White cake mix (2 layer size
           -)
      1    Coconut cream or vanilla
           - instant pudding (4 serv)
      1    Eggs
    1/4 c  Water
    1/4 c  Wesson oil
      1 c  Flaked coconut
    1/3 c  Bacardi dark rum
           Frosting
      1    Coconut cream or vanilla ins
           -tant pudding (4 serv)
    1/3 c  Bacardi dark rum
      1    Can crushed pineapple (in
           - juice)
      1    Container frozen whipped
           - topping, thawed

  Blend all ingredients except coconut in large mixer bowl.  Beat 4
  minutes at medium speed of electric mixer.  Pour into two greased and
  floured 9-inch layer cake pans.  Bake at 350F for 25 -30 minutes or
  until cake springs  back when lightly pressed.  Do not under bake.
  Cool in pans for 15 minutes; remove and cool on racks.  Fill and
  frost; sprinkle with coconut. Chill.  Refrigerate leftover cake.
  Frosting: Combine all ingredients except whipped topping in a bowl;
  beat until well blended. Fold in thawed whipped topping.

MMMMM-----


MMMMM----- Recipe via Meal-Master

      Title: Bailey's Irish Cream Cake
 Categories: Cyberealm, Kooknet, Cakes, Desserts
      Yield: 1 servings

 18 1/4 oz Pkg. yellow cake mix
      4 oz Instant chocolate pudding
    3/4 c  Oil
    1/8 c  Water
    1/4 c  Vodka
    3/8 c  Bailey's Irish Cream
      4    Eggs

  Combine cake mix, pudding mix, oil, water, vodka, liqueur and eggs in
  bowl. Beat until smooth. Pour into greased and floured 10 inch Bundt
  pan. Bake at 350F 40 to 50 minutes or until done. Remove from pan
  and cool completely. Mix a glaze of Bailey's and powdered sugar to a
  thick consistency and drizzle over cake.

MMMMM


MMMMM----- Recipe via Meal-Master

      Title: Date Beer Cake
 Categories: Cyberealm, Kooknet, Cakes, Desserts
      Yield: 16 servings

      1 c  Butter or margarine
      2 c  Brown sugar; packed
      2    Eggs
  2 1/2 c  Flour
      2 ts Cinnamon
      2 ts Allspice
      2 ts Baking soda
    1/2 ts Cloves; ground
      2 c  Beer
      2 c  Dates; coarsely chopped
    1/2 c  Flour
      1 c  Pecans; quartered

  Beat first 9 ingredients well with electric mixer. Mix dates with 1/2
  cup flour. Stir dates and pecans into batter. Bake in greased angel
  food cake pan 60 to 65 minutes at 350F. Cool. Serve with whipped
  cream or frost top with cream cheese frosting.

MMMMM-----


MMMMM----- Recipe via Meal-Master

      Title: BLACK WALNUT CHOCOLATE CAKE
 Categories: Cyberealm, Kooknet, Cakes, Desserts, My own
      Yield: 8 -inch cake

           *     *     *     *     *

MMMMM-------------------------FOR:  CAKE------------------------------
      2 oz Unsweetened Chocolate
    1/4 c  Salad Oil
    1/4 ts Salt
    1/2 c  Hot, strong, Coffee
    1/2 c  Sugar
      1    Egg
    1/4 c  Whipping Cream
      1 ts Baking Soda
      1 ts Vanilla
    1/2 ts White Wine Vinegar
      1 c  All-purpose Flour
      1 c  Chopped, Black Walnuts
           *     *     *     *     *

MMMMM-------------------------FOR: GLAZE------------------------------
      5 oz Semi-sweet Baking Chocolate
      4 ts Solid, Vegetable Shortening

  PREP. TIME: 10 min.   OVEN TEMP: 350F   BAKE. TIME:  35 to 40 min.


  *    *    *    *    *     CHOCOLATE GLAZE     *    *    *    *    *

      In the top of a double boiler over simmering (do not boil) water,
  stir 5 oz semi-sweet baking chocolate and 4 tsp. solid vegetable
  shortening until melted.


    *    *    *    *    *    *    CAKE    *    *    *    *    *    *

  1.  In the top of a double boiler over simmering water, stir
      chocolate, oil, salt and coffee until melted.

  2.  Pour chocolate mixture into a large bowl.

  3.  Add sugar, egg, cream, baking soda, vanilla, and vinegar.  Beat
      with electric mixer on medium speed until blended.

  4.  Add flour.  Beat for 3 to 4 minutes. Occasionally scrape sides of
      bowl with a rubber spatula.

  5.  Stir in 1/2 cup of the walnuts.

  6.  Pour cake batter into prepared pan and set in lower third of oven.

  7.  Bake at 350F for 35 to 40 minutes or until cake begins to pull
      from sides of pan.

  8.  Cool in pan on rack for 30 minutes.  Remove from pan and set on
      rack over piece of waxed paper.

  9.  Slowly pour glaze over cake so it flows over top and sides in an
      even layer.  Sprinkle with remaining walnuts.

  *  TIP:  To prepare cake pan, line bottom of an 8-inch cake pan, with
   removable bottom, with waxed paper.  Grease paper and pan sides
   lightly with solid vegetable shortening and dust with flour.

  Recipe makes 1 8-inch cake that serves 8 to 10.

  Nutritional Information:
  Calories:....351   Protein....6.2 g   Fat....25.2 g   Sodium....151 mg

  Source:  Great American Recipe Cards


MMMMM


MMMMM----- Recipe via Meal-Master

      Title: SWISS ALMOND APPLE CAKE
 Categories: Cyberealm, Cakes/pies, Desserts
      Yield: 16 servings

           CAKE
    2/3 c  Sugar
    1/2 c  Butter
      2    Eggs
      2 tb Lemon Juice
      2 c  Flour
      2 ts Baking Powder
    1/4 ts Salt
    1/4 c  Red Raspberry Preserves
  3 1/2 c  Apples, peeled & thinly
           Sliced (approx. 4 apples)
           TOPPING
      1 c  Ground Almonds
    1/2 c  Sugar
    1/2 c  Dairy Sour Cream
      2    Eggs, beaten
      2 tb Flour
      1 ts Lemon peel, grated
           GLAZE
    1/4 c  Powdered Sugar
      1 ts Lemon Juice (1 to 2 ts.)

  1.  Heat oven to 375F.  Grease and flour 9 or 10-inch springform pan.

  2.  In a large bowl, combine 2/3 cup sugar and butter; beat until
  light and fluffy.

  3.  Add 2 eggs and 2 tablespoons of lemon juice; beat until well
  blended.

  4.  In a small bowl combine 2 cups flour, baking powder, and salt;
  blend
    well.

  5.  Add to egg mixture; beat at low speed until well blended.

  6.  Spread in prepared pan.  Then spoon preserves over batter;
  carefully spread to cover.

  7.  Top with apple slices; slightly press into batter.

  8.  In medium bowl, combine all topping ingredients; blend well and
  pour over apples.

  9.  Bake at 350F. for 55 to 65 minutes or until apples are tender,
  edges are light golden brown and toothpick inserted in center comes
  out clean.

  10. Cool 10 minutes, then carefully remove sides of pan.

  11. In small bowl, blend all glaze ingredients until smooth; drizzle
  over cake.

  Serve warm or cool.

  *     *     *     *     *     *     *     *     *     *     *     *
     * NUTRIENTS PER 1/16 OF RECIPE

Calories.....................280  Dietary Fiber..................2
Protein......................5 g  Sodium....................150 mg
Carbohydrates...............39 g  Potassium.................125 mg
Fat.........................12 g  Calcium..............6% U.S. RDA
Cholesterol................90 mg  Iron.................6% U.S. RDA

  Source: The Pillsbury Cookbook
  Typed for you by Lois Flack - Cyberealm BBS, Watertown NY

MMMMM


MMMMM----- Recipe via Meal-Master

      Title: Apple Swirl Cake
 Categories: Desserts, Cakes/pies
      Yield: 12 servings

      2 c  Apples
      1 ts Cinnamon
      1 c  Cooking Oil
    1/4 c  Orange juice
      3 c  Sifted Flour
    1/2 ts Salt
      3 tb Sugar
      2 c  Sugar
      4 ea Eggs
      2 ts Vanilla
      1 tb Baking powder

  Peel, core, and chop apples into small pieces.  Mix together with 3
  tablespoons sugar and cinnamon.  Set aside.  In large bowl, combine
  sugar and cooking oil; beat.  Add eggs, orange juice, and vanilla.
  Sift together flour, baking powder, and salt; add to creamed mixture.
  Beat until smooth. Pour one third batter into greased and floured 12
  cup bundt pan alternating with one half apple mixture.  Repeat.  End
  with layer of batter on top. Bake at 325 degrees F for 60 minutes or
  until cake tests done. Cool in pan 10 to 15 minutes; turn out on wire
  rack or serving plate to complete cooling.  Sprinkle with
  confectioners sugar.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Texas Toast
 Categories: Cyberealm, Sides, Breads
      Yield: 1 servings

MMMMM---------------------SEE THE FOLLOWING--------------------------

  :       Texas toast is simply a thick slice of white bread that has
  been buttered and grilled `til lightly browned (not unlike a grilled
  cheese sandwich).
  :       Some places prefer to use "tub margarine" that has a lower
  water content. Some say only butter, and prefer to butter only one
  side as opposed to buttering both sides. The choice is entirely up to
  you...
  :       Some bread companies sell "Texas Toast" sized sliced bread.
  If you can find it, it is ideal, but the regular sized will do. The
  only difference is the thickness of the slices. (The texas toast
  slices are about as thick as 2 slices of regular white bread.)
  :       It is usually served along with pan gravy (gravy made with pan
  drippings) ala milk or cream gravy, and fried chicken, chicken (or
  country) fried steak, or the like... but it is entirely up to your
  imagination.

  Source: Found on the Internet and reproduced in MM format for you by
  Fred Goslin on Cyberealm Bbs in Watertown NY. Home of KOOKNET @
  (315) 786-1120

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Cream Cheese Brownies
 Categories: Cyberealm, Cookies
      Yield: 16 servings

      4 oz Sweet Chocolate
      5 T  Butter
      3 oz Cream Cheese, softened
      1 c  Sugar
      3    Eggs
      1 T  Flour
  1 1/2 ts Vanilla
    1/2 ts Baking Powder
    1/4 ts Salt
    1/2 c  Flour
    1/2 c  Nuts,chopped

  1. Melt the chocolate and 3 tablespoons butter in a microwave
     or over very low heat, in a saucepan ,stirring constantly.
  2. Blend reminding butter with cheese until softened.
  3. Gradually add 1/4 cup of the sugar, beating well.
  4. Blend in one egg, 1 tablespoon flour and 1/2 teaspoon vanilla.
     Set aside.
  5. Beat reminding 2 eggs until creamy and thick and light in color.
  6  Gradually beat in remaining 3/4 cup sugar, beating until thickend.
  7. Add baking powder, salt and 1/2 cup flour.
  8. Blend in cooled chocolate mixture, nuts and 1 teaspoon vanilla.
  9. Spread half of the chocolate batter in greased 8 or 9" pan.
  10. Add cheese mixture, spread out evenly.
  11. Top with tablespoon fulls of remaining chocolate batter.
  12. Zigzag a spatula through batter to marble it.
  13. Bake in 350 f oven for 35-40 minutes, or until top springs
      back when lightly pressed in center.
  14. Cool, cut into squares.
      Typed by Brigitte sealing

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Applesauce Squares
 Categories: Cyberealm, Cookies
      Yield: 9 servings

    1/2 c  Shortening
      1 c  Brown sugar
      1    Egg
    3/4 c  Applesauce
      2 c  Flour
      1 ts Baking powder
    1/2 ts Salt
    1/4 ts Baking Soda
      1 ts Cinnamon
      1 ts Nutmeg
    1/2 c  Raisins
    1/2 c  Walnuts, chopped
      9    Walnuthalves for garnish

  1. Preheat oven to 350 F.
  2. In large bowl, cream shortening and sugar until creamy.
  3. Stir in egg, than applesauce. Blend in reminding ingridients
     except walnut halves.
  4. Spread mixture into an 8" square non stick baking dish.
  5. Place walnut halves on top of dough.
  6. Bake for 40 minutes, or until firm to the touch.
  7  Cool in pan;cut into nine squares.
     Typed by Brigitte Sealing

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Jam Bars
 Categories: Cyberealm, Cookies
      Yield: 9 servings

    3/4 c  Margarine
    1/2 c  Brown sugar
  1 1/2 c  Flour
      1 ts Salt
    1/2 ts Baking soda
      1 c  Oats, uncooked
     10 oz Jam, choice of taste

  1. Cream margarine and sugar until light and fluffy.
  2. Add combined dry ingridients; mix well.
  3. Press half of the crumb mixture into greased 13 X 9" pan.
  4. Spread with jam; sprinkle with remaining crumb mixture.
  5. Bake at 400 F, 20 to 25 minutes.
  6. Cool, cut into bars.
    Typed by Brigitte Sealing

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Mexican Dump Cornbread by Clem Kohl
 Categories: Improv, Kohl, Breads
      Yield: 12 servings

      1 c  Bisquick
      1 c  Cornmeal; (yellow)
      3 T  Honey - may need 4 T
      3 T  Baking soda
    3/4 t  Salt
    1/4 c  Mozarella cheese; grated
    1/4 c  Colby cheese; grated
    1/4 c  Parmesan cheese
      1 cn Green chilis w/liquid
      2 lg Eggs
           Milk - see directions
      3 T  Vanilla

  In order:  Dump all ingredients into a large mixing bowl.  Add just
  enough milk (while stirring with a fork) to produce a cake-like-batter
  consistency.  Continue mixing with a fork until well blended.  Pour
  into a well greased COOKIE sheet (about 14 1/2" x 10" x 1/2").  Bake
  in a preheated 375-400 degree oven until done.  Approximately 20
  minutes. Serve it hot with chunks of real butter on top.

  This recipe is taken from:
  IT NEVER TURNS OUT THE SAME WAY COOKBOOK
  A Collection of Recipes from the Kitchen of Joyce & Clem Kohl.

MMMMM
---

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Apple Chip Cookies
 Categories: Cyberealm, Cookies
      Yield: 12 servings

      1 c  Brown sugar
    1/4 c  Butter
    1/2 c  Cream
      1    Egg
    1/2 ts Soda
    1/2 ts Salt
    1/4 ts Nutmeg
      1 c  Chopped,peeled apples
    1/2 c  Butterscotch Chips
      1 c  Walnuts, chopped
           Glaze:
      3 T  Butter, melted
      1 T  Cinnamon
      2 T  Cream
      2 c  Confectioners Sugar
     24    Walnut Halfs

  1. Heat oven to 350 F.
  2. Cream butter and sugar; add egg, beat well.
  3. Stir in dry ingredients.
  4. Add apples and nuts and chips.
  5. Drop by teaspoon full onto greased cookiesheet.
  6. Bake 10 to 12 minutes.
  7. Make glaze by mixing together the melted butter,cinnamon, cream
     confectioners sugar.
  8. Spread on cookies.
  9. Top each with a walnuthalf.
     Typed by Brigitte Sealing

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Marble Squares
 Categories: Cyberealm, Cookies
      Yield: 8 servings

    3/4 c  Water
    1/2 c  Margarine
  1 1/2 oz Baking Chocolate,unsweetened
      2 c  Flour
      2 c  Sugar
      1 ts Baking Soda
    1/2 ts Salt
      2    Eggs, beaten
    1/2 c  Sour cream
     18 oz Cream Cheese, softened
    1/3 c  Sugar
      1    Egg, beaten
      6 oz Semi sweet chocolate Morsels

  1. Combine water, margarine and chocolate in saucepan, bring to
     a boil. remove from heat.
  2. Stir in combined flour,sugar, baking soda and salt.
  3. Add the two eggs and sour cream; mix well.
  4. Pour into greased and flowered 15 X 10 X 1 " jelly roll pan.
  5. Combine cream chesse and sugar, mix until well blended.
  6. Blend in egg.
  7. Spoon over chocolate batter.
  8. Cut with knife through batter to give a marbled effect.
  9. Sprinkle with chocolate morsels.
  10.Bake at 375 F for 25 to 30 minutes.
     Typed by Brigitte Sealing

MMMMM


---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02

      Title: Orange Muffins
 Categories: Breads, Frozen
      Yield: 12 servings

  2 1/2 c  Flour                               1    Thin-skinned orange
    3/4 c  Sugar                               1    Large egg
      1 tb Baking powder                       1 c  Milk
      1 ts Baking soda                       1/4 c  Vegetable oil
    1/4 ts Salt

  combine all dry ingredients
  Line muffin tins with foil cupcake liners.
  cut orange into wedges (8ths) and remove the seeds.
  Puree orange and pour into a bowl.
  Stir in egg, milk,oil and blend and pour over dry ingredients.
  fold in until just combined.
  Spoon in muffin tins.
  Bake 400 20 min. or until golden
  Can be frozen up to 6 months

---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02

      Title: EDIBLE PLAY DOUGH 1
 Categories: Ann's best, Kids, Mixes
      Yield: 1 servings

      2 c  Flour                               1 c  Peanut butter
      4 c  Oatmeal                         1 1/2 c  Nonfat dry milk
      1 c  Water                           1 1/4 c  Confectioner's sugar
      1 c  White corn syrup

  Mix flour and oatmeal in blender and grind for about 30 seconds.
  Add 1 cup water and knead.
  Add corn syrup, peanut butter, nonfat milk, and confectioners sugar.
  Combine and knead well.
  Add more flour or powdered milk if dough is still sticky.

  Put out bowls of chocolate chips, butterscotch chips, sunflower seeds, or
  peanuts to decorate creations.

  Variations:  Mix 16 oz peanut butter with 6 tablespoons honey. Add dry
  milk or flour until not sticky. Chocolate chips may be added.
  Note: DO NOT FEED CHILDREN UNDER 1 YEAR HONEY THEY MIGHT GET FOOD
  POISINING!!!!!

  Typed by Annette Johnsen
  Source:First Lutheran Church of Blair Nebraska
  Recipe by Vicki Barr

-----

---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02

      Title: EDIBLE PLAY DOUGH II
 Categories: Ann's best, Mixes, Kids
      Yield: 1 servings

      1 c  Powdered milk                       1 c  Honey
      1 c  Creamy peanut butter

  mix all and add more powdered milk until not sticky.
  chill and use.
  Note: DO NOT GIVE CHILDREN UNDER 1 YEAR OLD  HONEY  IT
  CAN CAUSE FOOD POISONING.

  Typed by Annette Johnsen

-----

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Easter Paska
 Categories: Breads, Ethnic
      Yield: 4 servings

MMMMM------------------------BASIC DOUGH-----------------------------
      2 pk Yeast
      1 qt Milk
      1 c  Sugar
  1 1/2 tb Salt
      4 ea Eggs
    1/4 lb Butter
    1/4 lb Vegetable Shortening
  3 1/2 lb Flour(1 c for flouring board
      1 c  White Raisins

       Dissolve sugar in milk and heat until lukewarm. Crumble yeast
  into milk and let stand. Sift flour and salt into large pot or bowl.
  Put in eggs, melted vegetable shortening and butter. Add milk. Work
  until all dough is in one bulk, loose from hands and from sides of
  pot or bowl. Cover with pot cover or a damp cloth and set in a warm
  place to rise. It should be double in amount in about 2 or 2 1/2
  hours.
       Take three large balls of dough, the size of large grapefruits,
  form into 10" strips 3" in diameter and braid. Paska is always baked
  in a round pan, 6" high. The temperature should be 400 deg. for the
  first 10 min. and then lowered to 375 deg. for the next 40 to 50
  minutes. When the Paska is taken from the oven, spread with melted
  butter. This will make 4 Paskas.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Greek Tsoureki (Easter Bread)
 Categories: Ethnic
      Yield: 2 servings

           Karen Mintzias
      1 c  Milk
    1/2 c  Sweet butter
      1 pk Active dry yeast
    1/2 c  Granulated sugar
      1 ts Salt
      2    Eggs; beaten
      5 tb Orange juice
      1 tb Grated orange rind
  5 1/2 c  Sifted flour
           Butter; melted
           Red-dyed, hard-boiled eggs
    1/4 c  Slivered almonds
      2 tb Granulated sugar

  In a small saucepan, combine the milk and butter over medium heat and
  scald.  Stir until the butter melts, then pour into a mixing bowl.
  When lukewarm, sprinkle in the yeast, and with fingers or a heavy
  spoon gradually stir in the 1/2 cup sugar until it dissolves.  Then
  add the salt, eggs 3 tablespoons of the orange juice, and the orange
  rind, stirring continuously, and gradually add half the flour until
  the mixture begins to bubble.  Continue adding flour gradually by
  hand; the dough will be sticky, but should not be stiff.  Flour your
  fingers lightly and knead for 15 minutes.  Place the dough in a large
  buttered bowl, brush the dough with melted butter, cover, and place
  in a warm area to rise until doubled in bulk (approximately 2 to 3
  hours).
     Punch the dough down and divide into 2 parts.  Divide each half
  into 3 parts and roll each into a long rope about 10" x 2".  Braid
  the three ropes together; pinch to seal the ends if leaving long, or
  join together to form a long round loaf (see note below).  Repeat
  with the other half of the dough to make a second tsoureki.  Place in
  large baking pans or on a cookie sheet, cover, and let rise until
  doubled in bulk (approx. 1 1/2 hours).
     Meanwhile, prepare the glaze by mixing the remaining orange juice,
  remaining sugar, and the almonds in a small bowl.  Bake the tsourekia
  in a 375 degree oven for 20 minutes.  Remove from the oven and with a
  pastry brush glaze the tops and sides of loaves.  Return to the oven
  and bake for another 15 to 20 minutes until the color is a rich and
  shiny chestnut.
     Note:  If using the Easter eggs, tuck them into the center when you
  shape the loaves, leave until loaves have doubled and bake them with
  the loaf.  After baking, though lovely, the eggs will be inedible.
  Also in some provinces, the tsoureki is formed with a large braid and
  a smaller one over it, making a much larger loaf requiring a longer
  baking time. From "The Food of Greece" by Vilma Liacouras Chantiles.

  Typed for you by Karen Mintzias

MMMMM


---------- Recipe via Meal-Master (tm) v8.02

      Title: Basic Cookie Dough
 Categories: Improv, Kohl, Cookies
      Yield: 1 servings

      4 c  Flour; sifted all-purpose           1 ts Baking soda
    1/2 ts Salt                            1 1/2 c  Vegetable shortening
    1/2 c  Butter; softened (or oleo)          1 c  Sugar; granulated
      1 c  Lgt brown sugar - packed            2    Eggs
      1 ts Vanilla

  1. Sift flour, baking soda and salt onto waxed paper.
  2. Beat shortening, butter and sugars until well mixed. Beat in eggs and
     vanilla. Stir in flour mixture until soft dough forms.
  3. Divide dough into 6 equal portions. Shape into rolls about 1 1/2" in
     diameter. Wrap each in foil and freeze. OR, if you prefer, flavor the 6
     different portions according to the notes that follow.
  4. Slice frozen rolls about 1/4" thick. Arrange cookies 2" apart on an
     ungreased cookie sheet. Bake at 375 degrees for about 10 minutes or
     until lightly browned.

  NOTES: Coconut cookies: Mix 1/2 cup flaked coconut into 1/6 of dough.
         Pecan cookies: Mix 1/2 cup chopped nuts into 1/6 of dough.

  Taken from: IT ALWAYS TURNS OUT THE SAME WAY COOKBOOK
  A Collection of Recipes from the Kitchen of Joyce & Clem Kohl

-----

---------- Recipe via Meal-Master (tm) v8.02

      Title: Basic Cookie Dough
 Categories: Improv, Kohl, Cookies
      Yield: 1 servings

      4 c  Flour; sifted all-purpose           1 ts Baking soda
    1/2 ts Salt                            1 1/2 c  Vegetable shortening
    1/2 c  Butter; softened (or oleo)          1 c  Sugar; granulated
      1 c  Lgt brown sugar - packed            2    Eggs
      1 ts Vanilla

  1. Sift flour, baking soda and salt onto waxed paper.
  2. Beat shortening, butter and sugars until well mixed. Beat in eggs and
     vanilla. Stir in flour mixture until soft dough forms.
  3. Divide dough into 6 equal portions. Shape into rolls about 1 1/2" in
     diameter. Wrap each in foil and freeze. OR, if you prefer, flavor the 6
     different portions according to the notes that follow.
  4. Slice frozen rolls about 1/4" thick. Arrange cookies 2" apart on an
     ungreased cookie sheet. Bake at 375 degrees for about 10 minutes or
     until lightly browned.

  NOTES: Coconut cookies: Mix 1/2 cup flaked coconut into 1/6 of dough.
         Pecan cookies: Mix 1/2 cup chopped nuts into 1/6 of dough.

  Taken from: IT ALWAYS TURNS OUT THE SAME WAY COOKBOOK
  A Collection of Recipes from the Kitchen of Joyce & Clem Kohl


---------- Recipe via Meal-Master (tm) v8.02

      Title: Maxine's Dump Cake
 Categories: Improv, Kohl, Cakes, Desserts
      Yield: 1 servings

      1    Yellow cake mix
      1 cn Cherry pie filling
      1 cn Crushed pineapple
      1    Stick oleo (or more)
      1 c  Pecans; whole  (or more)

  1. Preheat oven to 350 degrees; grease an oblong cake pan.
  2. Using #2 cans of pineapple and cherry pie filling, spread the crushed
     pineapple (include the juice) on the bottom of the pan.  Now spread the
     cherry pie filling over or around the pineapple.
  3. Sprinkle the ==dry== cake mix over the top.
  4. Place whole (or chopped) pecans over the dry cake mix.
  4. On top of the pecans and dry cake mix, place thin slices of butter or
     oleo over the top...about 1/2" apart.
  5. Bake for 1 hour or until golden brown.

  Clem's substitution:  Apple Pie Filling.  Before sprinkling the cake mix
  sprinkle cinnamon and brown sugar over the fruit.

  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
  A Recipe from the Kitchen of Joyce and Clem Kohl


---------- Recipe via Meal-Master (tm) v8.02

      Title: Lemon Pudding Cake
 Categories: Improv, Kohl, Cakes, Desserts
      Yield: 1 servings

      1    Yellow cake mix
      1 pk Lemon pudding; 3-oz size
      4    Eggs
    3/4 c  Water
    1/2 c  Oil
      2 c  Powdered sugar
    1/3 c  Lemon juice

  Cake:
    Mix together cake mix, pudding, eggs, water, and oil.
    Bake in an oblong cake pan at 350 degrees 45 minutes.

  Glaze:
    Mix together powdered sugar and lemon juice.
    Poke holes in the HOT cake with a fork.
    Pour glaze over the top of the cake - letting it run into the holes.

  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
  A Collection of Recipes from the Kitchen of Joyce and Clem Kohl

-----

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Anything's Better Than Sex Cake
 Categories: Cyberealm, Desserts, Cakes
      Yield: 1 cake

      1 pk Devil's Food Cake Mix
      4    Eggs
    1/2 c  Oil
    1/4 c  Water
      1 ts Vanilla
      1 pk Chocolate pudding mix
           [instant]
      8 oz Sour cream
    3/4 c  Chocolate chips
    3/4 c  Pecans
           For the Frosting
    1/2 c  Melted butter
      1 c  Brown sugar [packed]
           Evaporated milk
           Powdered sugar

  Grease and flour 1 tube pan.

  Prepare the cake as directed on the package and using the the
  ingredients above. Bake 50-55 minutes at 350.

  For the frosting. Combine all of the ingredients and Cook, stirring
  constantly until bubbles.  add 1/4 cup evaporated milk, cook until
  smooth. Remove from heat and add enough powdered sugar to spreading
  consistency.

  After the cake has cooled spread the frosting on top and sides and
  serve.

  Source: Found while surfing the nets
  Reproduced for you in MM format by Fred Goslin in WATERTOWN NY
  on CYBEREALM Bbs, home of KOOKNET @ (315) 786-1120

MMMMM

---

---------- Recipe via Meal-Master (tm) v8.02

      Title: Kathylene's Carrot Cake
 Categories: Improv, Kohl, Desserts, Cakes
      Yield: 1 servings

  1 1/2 c  Cooking oil
      2 c  White sugar
      4    Eggs; beaten
      2 c  Flour
      2 ts Cinnamon
      2 ts Baking soda
      2 ts Baking powder
      3 c  Carrots; grated
      1 c  Pecans; chopped

  Beat together: Oil and sugar. Add eggs and beat well.  Sift flour,
  cinnamon, soda and baking powder.  Blend with eggs mixture.  Fold in
  carrots and nuts.  Bake in pre-heated 350 degree oven for 1 hour in a well
  greased pan.  If you you layer cake pans, bake 30 minutes.

  Frost with Cream Cheese Frosting.

  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
  A Collection of Recipes From the Kitchen of Joyce & Clem Kohl

-----

---------- Recipe via Meal-Master (tm) v8.02

      Title: Cream Cheese Frosting
 Categories: Improv, Kohl, Cakes, Frosting
      Yield: 1 servings

      1 pk Cream cheese (8-oz)
    1/4 lb Butter or oleo
      1 lb Powdered sugar
      2 ts Vanilla

  Soften cream cheese at room temperature.  Blend all ingredients together
  until smooth enough to spread on a cooled cake.

  NOTE: Especially good on a Carrot Cake

  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
  A Collection of Recipes from the Kitchen of Joyce & Clem Kohl

-----

---------- Recipe via Meal-Master (tm) v8.02

      Title: Kathylene's Carrot Cake
 Categories: Improv, Kohl, Desserts, Cakes
      Yield: 1 servings

  1 1/2 c  Cooking oil
      2 c  White sugar
      4    Eggs; beaten
      2 c  Flour
      2 ts Cinnamon
      2 ts Baking soda
      2 ts Baking powder
      3 c  Carrots; grated
      1 c  Pecans; chopped

  Beat together: Oil and sugar. Add eggs and beat well.  Sift flour,
  cinnamon, soda and baking powder.  Blend with eggs mixture.  Fold in
  carrots and nuts.  Bake in pre-heated 350 degree oven for 1 hour in a well
  greased pan.  If you you layer cake pans, bake 30 minutes.

  Frost with Cream Cheese Frosting.

  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
  A Collection of Recipes From the Kitchen of Joyce & Clem Kohl

-----

---------- Recipe via Meal-Master (tm) v8.02

      Title: Cream Cheese Frosting
 Categories: Improv, Kohl, Cakes, Frosting
      Yield: 1 servings

      1 pk Cream cheese (8-oz)
    1/4 lb Butter or oleo
      1 lb Powdered sugar
      2 ts Vanilla

  Soften cream cheese at room temperature.  Blend all ingredients together
  until smooth enough to spread on a cooled cake.

  NOTE: Especially good on a Carrot Cake

  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
  A Collection of Recipes from the Kitchen of Joyce & Clem Kohl

-----


---------- Recipe via Meal-Master (tm) v8.02

      Title: Ellen's Cheese Cake
 Categories: Improv, Kohl, Desserts, Cakes
      Yield: 1 servings

  1 1/2 c  Graham cracker crumbs
      2 T  Sugar
    1/2    Stick butter, melted
      1 lb Cream cheese, softened
      1 c  Sugar
      5    Eggs, separated
      1 pt Sour cream
      1 ts Vanilla
    1/2 ts Lemon extract

  CRUST:
    Mix together crumbs, sugar, and butter. Press into a 9" spring pan

  FILLING:
    Cream together cream cheese and sugar. Add 1 egg yolk at a time, then
  add sour cream and extracts.  Beat egg whites stiffly and fold into
  mixture. Bake in a 325 degree pre-heated oven for 1 hour.  Turn oven off
  and leave cake in the oven another hour.  Open oven door and leave cake in
  oven a half hour longer.  Remove from oven and cool.

-----


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Honey Almond Whole Wheat Bread
 Categories: Breads, Mom's best, Cyberealm
      Yield: 1 servings

      1 c  Whole blanched almonds
      2    Cakes or packets (6 0z ea)
           Active yeast
      1 c  Warm water (80-85 degrees)
    1/4 c  Packed brown sugar
    1/3 c  Honey
      2    Eggs, beaten
      1 ts Salt
    1/2 c  Butter, melted
      2 ts Grated orange rind
    1/2 c  Buttermilk or sour milk
      2 c  Whole wheat flour, unsifted
  2 1/2 c  White flour, unsifted
           Brown sugar filling

  Chop almonds. Note, that other nuts can be substituted. Crumble yeast
  if in cake form) or packets and add into warm water and stir until
  dissolved. Stir in brown sugar and honey. Stir in eggs, salt, melted
  butter, orange rind and buttermilk (or sour milk). Mix all flours with
  all but 2 tablespoons of nuts; stir into liquid mixture. Let this
  very soft dough rest for 10 minutes.

  Scrape dough onto board or pastry cloth dusted with about 1/2 cup of
  additional all-purpose flour. Knead for about 5 minutes, working in
  flour on the board, until dough is elastic but still soft and tender.

  Place dough in greased bowl. Cover with plastic wrap and let rise in
  a warm place about 2 1/2 hours, or until doubled in bulk. (A turned
  off oven with the light on is a good place.)

  Turn dough onto floured board again; gently pat into a 12x10 inch
  rectangle. Sprinkle Brown sugar filling over dough and roll up from
  the 10 inch side. Fold two ends under to make a ball-shaped loaf and
  place on a greased baking sheet. Brush with melted butter.

  Fold a 36 inch piece of foil to make a 2 inch wide strip 36 inches
  long. Fasten with paper clips into a ring and set ring around the
  dough. Cover loosely with plastic wrap and let rise in a warm oven
  until doubled in bulk, about 1 hour. Sprinkle loaf with remaining
  chopped nuts, (and some butter and brown sugar if you like) and bake
  at 350F for 1 hour or until golden brown.

  Makes one 3 3/4 pound loaf. Cut into halves or quarters and freeze
  separately, if you like.





  ======================================================================

                          BROWN SUGAR FILLING

  Mix 1/2 cup brown sugar, packed, with 1 Tablespoon cinnamon and 2
  Tablespoons wheat germ. I also add some finely chopped nuts.
  Be creative, add what you like!

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Bacon and Onion Muffins
 Categories: Muffins, Main dish, Breads
      Yield: 6 servings

    1/2 lb Bacon, Diced
    1/4 c  Chopped Onion
  2 1/4 c  Unbleached Flour, Sifted
      3 ts Baking Powder
    1/2 ts Baking Soda
    1/2 ts Salt
      2 ea Large Eggs, Slightly Beaten
    1/3 c  Milk
      1 c  Dairy Sour Cream
      1 x  Sesame Seeds

  Fry bacon until crisp in skillet.  Remove with slotted spoon and
  drain on paper towels.
  Saute onion in 1 T bacon drippings until tender (do not brown).  Set
  aside to cool.
  Sift together flour, baking powder, baking soda and salt in large
  mixing bowl.
  Combine eggs, milk and sour cream in small bowl; blend well.  Add all
  at once to dry ingredients, stirring just enough to moisten.  Stir in
  bacon and sauteed onion.
  Spoon batter into greased 2 1/2-inch muffin-pan cups, fill 2/3rds
  full. Sprinkle with sesame seeds.
  Bake in 375 degree F. Oven 18 to 20 minutes or until golden brown.
  Serve hot with homemade jelly or jam.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Lemon Raspberry Muffins
 Categories: Muffins, Breads, Desserts
      Yield: 4 servings

      2 c  Unbleached Flour
      1 c  Sugar
      3 ts Baking Powder
    1/2 ts Salt
      1 c  Half-and-half
    1/2 c  Vegetable Oil.
      1 ts Lemon Extract
      2 ea Large Eggs
      1 c  Fresh/Frozen Raspberries *

  *  Frozen raspberries should be without syrup and should not be
  thawed.
  ~---------------------------------------------------------------------
  ~-- Heat oven to 425 degrees F.  Line 12 muffin cups with paper
  baking cups. Lightly spoon flour into measuring cup; level off.  In
  large bowl, combine flour, sugar, baking powder and salt; mix well.
  In small bowl, combine half-and-half, oil, Lemon extract and eggs;
  blend well.  Add to dry ingredients, stir until ingredients are just
  moistened. Carefully fold in raspberries.  Fill prepared muffin cups
  3/4ths full. Bake at 425 degrees F. 18 to 23 minutes or until golden
  brown.  Cool 5 minutes, remove from pans.
  HIGH ALTITUDE:
  Above 3500 feet, decrease baking powder to 2 teaspoonsful.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Cheese and Fruit-Topped English Muffins
 Categories: Low-cal, Muffins
      Yield: 4 servings

    3/4 c  Lo-fat Ricotta cheese
    1/4 ts Finely shredded lime peel
      2 ts Lime juice
      1 tb Sugar
    1/8 ts Ground nutmeg
      4 x  Whole English muffins, split
      2 x  Whole Kiwi fruit,sliced  *

  *  or use 1 cup sliced strawberries or peaches
    Toast English muffin halves.
    In a small bowl, combine ricotta cheese, lime peel, lime juice,
  sugar, and nutmeg. Spread cheese mixture evenly over toasted muffin
  halves.
    Top each muffin half with kiwi slices, strawberry slices, or peach
  slices.
    Great for Breakfast - avoid the morning rush by stirring together
  the cheese mixture the night before.
  Per serving: 236 calories, 11 g protein, 37 g carbohydrates, 6 g fat,
  14 mg cholesterol, 416 mg sodium, 285 mg potassium

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Parmesan Herb Muffins
 Categories: Muffins, Breads, Main dish
      Yield: 4 servings

      2 c  Unbleached flour
      1 tb Sugar
  1 1/2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Sage leaves, crumbled
    1/2 c  Chopped fresh parsley
    1/4 c  Grated parmesan cheese
  1 1/4 c  Butter/sour milk
    1/4 c  Butter/margarine, melted
      1 ea Large egg

  Heat oven to 400 degrees F.  Grease bottoms of 12 muffin-pan cups or
  line with paper baking cups. Lightly spoon flour into measuring cup;
  level off. In large bowl, combine flour sugar, baking powder, baking
  soda, sage, parsley and cheese, blend well. Add butter/sour milk,
  margarine and egg; stir just until dry ingredients are moistened.
  Fill prepared muffin cups 2/3rds full.  Bake at 400 degrees F. for 15
  to 20 minutes or until toothpick inserted in center comes out clean.
  Serve hot. MICROWAVE DIRECTIONS: Prepare muffin batter as directed
  above.  Using 6 cup microwave-safe muffin pan, line each with 2 paper
  baking cups to absorb moisture during baking.  Fill cups 1/2 full.
  Sprinkle top of each muffin with cornflake crumbs.  Microwave 6
  muffins on HIGH for 2 1/2 to 3 minutes or until toothpick inserted in
  center comes out clean, rotating pan 1/2 turn halfway through baking.
  Remove muffins from pan and immediately discard outer baking cups.
  Cool 1 minute on wire rack before serving.  Repeat with remaining
  batter.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Quick Applesauce Muffins
 Categories: Muffins, Fruits
      Yield: 12 servings

      2 c  Bisquick
    1/4 c  Sugar
      1 ts Cinnamon
    1/2 c  Applesauce
    1/4 c  Milk
      1 x  Egg
      2 tb Cooking oil

MMMMM--------------------------TOPPING-------------------------------
    1/4 c  Sugar
    1/4 ts Cinnamon
      2 tb Butter or margarine, melted

   Preheat oven to 350 deg F.
   Combine Bisquick, 1/4 cup sugar, and 1 teaspoon cinnamon. Add
  applesauce, milk, egg and oil, and beat vigorously for 30 seconds.
  Fill greased muffin pans 2/3 full and bake 12-15 minutes. Cool
  slightly and remove from pans.
   Mix remaining sugar and cinnamon. Dip tops of muffins in melted
  butter, then in sugar-cinnamon.
   Makes 12.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: MENNONITE WHITE BREAD
 Categories: Breads
      Yield: 2 loaves

      1 pk Yeast, dry
    1/2 c  ;Water, warm
    1/3 c  Sugar
      2 ts Salt
      2 c  ;Water, warm
  2 1/2 tb Shortening; melted
      6 c  Flour; more as needed to 7 c

  Dissolve yeast in the 1/2 cup water. In a large bowl, combine the
  sugar, salt, water and shortening.  Add the yeast mixture.  Gradually
  add flour to form a soft dough.  Turn dough out onto a floured board
  and knead until smooth.  Place dough in a greased bowl; turn to
  grease the top. Cover with a clean tea towel and let rise until
  doubled, about two hours.

  Punch dough down; then divide in half and form loaves.  Place in
  previously greased bread pans.  Prick the tops with a fork.  Let rise
  until higher than the pans (about two hours).

  Bake in a 375 F. oven for 25 to 30 minutes.  Cool for 10 minutes.
  Butter the tops of the loaves.  Place pans on their sides until bread
  loosens. Remove loaves and cool completely on racks.

                                   From Amish and Mennonite Kitchens
                                   by Good & Pellman From: Sam Waring
  Date: 24 Feb 94 From: Dale Shipp Date: 03-16-94

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Savory White Bread ABM
 Categories: Breads
      Yield: 1 loaf

      1 pk Active Dry Yeast
      3 c  Flour
    1/4 c  Instant Non-Fat Dry Milk
      1 tb Sugar
      1 ts Salt
    3/4 c  Water
      2 tb Olive Oil
      1    Egg
      2 tb Dehydrated Onion; minced, or
      2 tb Garlic; or
      2 tb Sun-Dried Tomatoes; or
      2 tb Dried Herbs

  Place all the ingredients in the order listed in an automatic bread
  machine; select "White Bread" and press "Start."

  Per Slice: Calories: 130, Protein: 4 g, Carbohydrate: 23 g, Fat: 3 g,
  Cholesterol: 15 mg, Sodium: 165 mg, Fiber: 1 g.

  Source: San Francisco Chronicle Typed by Katherine Smith

MMMMM



MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Basic White Bread by James Beard, Chef & Cooking Teacher
 Categories: Breads
      Yield: 1 loaf

      1 pk Yeast; active, dry
    1/4 c  Water; warm (110-115 degs)
      2 ts Sugar
      1 c  Milk
      3 ts Salt
      3 tb Butter
  3 3/4 c  Flour; All-purpose

MMMMM--------------------------EGG WASH-------------------------------
      1 md Egg White; beaten slightly
           -in 1 tbspn warm water.

  James Beard's Basic White Bread Makes 1 large loaf or 2 small loaves

  * Making basic white bread dough *

  In a small bowl mix the yeast and the 1/4 cup warm water; add the
  sugar, stir well, and set aside until proofed. It is proofed when
  fermentation is apparent: the mixture will swell and small bubbles
  appear on the surface. (If it doesn't proof at all, it means the
  yeast is not fresh.)

  In a small saucepan heat the milk with the salt and stir in the butter
  until it melts. Set aside to cool until it is no warmer than the yeast
  mixture.

  Put 2 cups of the flour in a large mixing bowl and stir in the milk
  mixture. Beat well with a wooden spatula, add the yeast mixture, and
  continue beating the dough until it is smooth, adding an additional
  cup of flour to make a firm dough.

  Turn the dough out onto a floured work surface and begin the kneading
  process, which evenly distributes the fermenting yeast cells through
  the dough.

  * Kneading Instructions *

  There are several kneading methods, but the basic one is to flour the
  dough and your hand lightly, then push the heel of your hand down
  into the dough and away from you. Fold the dough over, give it a
  quarter turn, and push down again. Repeat pushing, folding and
  turning until the motion becomes rhythmic.

  Knead for about 10 minutes, kneading in additional flour as necessary,
  until the dough is smooth and no longer sticky, and blisters form on
  the surface.

  To test whether the dough has been kneaded enough make an indention
  in it with your fingers; it should spring back. If blisters form on
  the surface of the dough and break, this is another sign that the
  kneading is sufficient.

  * Note: If you have a heavy-duty electric mixer with a dough-hook
  attachment, knead the dough with the hook and finish it off on the
  board.

  Butter a large bowl, transfer the dough to it, and turn the bowl
  until the dough is well coated with butter on all sides. Cover the
  dough with a dish towel and let it rise in a warm, draft-free place
  for 1 to 1-1/2 hours, until it is doubled in bulk. A good, warm,
  draft-free place is inside your room temperature oven.

  To test further if the dough has risen properly, make an indentation
  in it with two fingers: if the dough does not spring back, then it is
  ready.

  * Baking Preparations *

  Butter a 9x5x3 inch loaf pan, or two pans that are about 8x4x2 inches.
  Punch the dough down with your fist to deflate it; transfer it to a
  floured board and knead it well for about 3 minutes. Pat it into a
  smooth round or oval shape and let it rest for 4 to 5 minutes.

  Then form into 1 large or two small loaves, by shaping the dough into
  an oval the length of your bread pan, then gently stretching,
  rounding, and plumping it in the palms of your hands, tucking the
  edges underneath and pinching them together.

  Lift carefully; drop the dough into the pan or pans and smooth out.
  Cover the dough with a towel and let it rise again in a warm
  draft-free place for about 45 minutes to 1 hour, until it is double
  in bulk.

  Preheat the oven to 400dF.  Brush the egg wash over the top of the
  dough.

  Bake in the center of the oven for 20 minutes; reduce the heat to
  350dF and bake for 20 to 25 minutes longer, until the crust is well
  browned and the bread sounds hollow when removed from the pan and
  tapped on the bottom with the knuckles.

  If you like a crusty loaf, remove it from the pan about 5 to 10
  minutes before the end of the baking time and let it finish baking on
  the oven rack. It will get brown and crusty all over.

  Remove the bread from the oven and let it cool on a rack before
  slicing.

  The bread may be stored in a plastic bag in the refrigerator after it
  has cooled. If you seal it in a bag before it is completely cooled,
  the crust will become soft. Stored bread will keep about 1 week. It
  also freezes well if wrapped tightly in plastic wrap and sealed in a
  plastic bag and can be kept for up to 3 months.

  From: James Beard's Theory & Practice of Good Cooking. Consumers Union
  Edition for Consumer Reports Readers. Published by Alfred A. Knopf,
  Inc. Copyright 1977 by James Beard. ISBN: 0-89043-108-6

MMMMM


MMMMM----- Recipe via Meal-Master

      Title: Frozen Lemon Cream Pie
 Categories: Kooknet, Cakes/pies, Desserts
      Yield: 6 servings

      1 ea 9-inch Graham Cracker Crust
    1/2 c  Plus 2 T Sugar
    1/2 pt (1 C) Whipping Cream,Whipped
      3 ea Large Uncracked Eggs.
    1/4 c  Lemon Juice

  Separate Eggs.  Be sure to use only Grade A Uncracked Eggs!

  In large mixer bowl, beat egg yolks and 1/2 cup sugar until light;
  stir in lemon juice.  In small mixer bowl, beat egg whites until soft
  peaks form; gradually add remaining 2 T sugar, beating until stiff
  peaks form.  Fold egg white mixture into lemon juice mixture; fold in
  half the whipped cream. Fold in remaining whipped cream.  Spoon into
  prepared crust.  Freeze at least 3 hours or until firm.  Serve more
  whipped cream or Blueberry 'n' Spice Sauce.

Re-posted by:
Lois Flack, CYBEREALM BBS-Kooknet, Watertown, NY (315)786-1120

MMMMM

MMMMM----- Recipe via Meal-Master

      Title: Peach Cream Pie
 Categories: Kooknet, Cakes/pies, Desserts
      Yield: 6 servings

      3 ea Med. Fresh Peaches *
      3 T  (level) Unbleached Flour
      3 c  Half & Half or Coffee Cream
    1/2 t  Cinnamon or To Taste

  *     Or enough to fill pie shell with peach halves.
  Peel Peaches, cut in half and remove stones.  Arrange halves cut side
  down in an unbaked pie shell.  Mix sugar, flour and cinnamon with
  cream to make a paste.  Pour over peaches.  Place in hot oven 450
  degree F.  Bake 10 minutes or until shell begins to brown.  Reduce
  heat to moderate oven (350 degrees F.).  Continue baking for 30
  minutes or until peaches are done. Cool and serve cold.

Re-posted by:
Lois Flack, CYBEREALM BBS-Kooknet, Watertown, NY (315)786-1120

MMMMM


MMMMM----- Recipe via Meal-Master

      Title: Citrus Chiffon Pie
 Categories: Kooknet, Desserts, Cakes/pies
      Yield: 6 servings

      1 ea Envelope unflavored gelatin
    1/2 c  Sugar
      1 x  Dash salt
      4 ea Egg yolks
    1/2 c  Lemon juice
    1/2 c  Orange juice
    1/4 c  Water
    1/2 t  Lemon peel, grated
    1/2 t  Orange peel, grated
      4 ea Egg whites
    1/3 c  Sugar
      1 ea 9-in baked pastry shell

  Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan.  Beat
  together egg yolks, fruit juices, and water; stir into gelatin
  mixture. Cook and stir over medium heat just till mixture comes to
  boiling.  Remove from heat; stir in peels.  Chill, stirring
  occasionally, till mixture mounds slightly when dropped from a spoon.
  Beat egg whites till soft peaks form. Gradually add 1/3 cup sugar,
  beating to stiff peaks; fold in gelatin mixture.  Pile into cooled
  baked pastry shell.  Chill till firm. Trim with whipped cream and
  thin orange slices cut in fourths. Source: Better Homes & Gardens
  Dessert Cookbook.

MMMMM

MMMMM----- Recipe via Meal-Master

      Title: Strawberry Cream Pie
 Categories: Kooknet, Desserts, Cakes/pies
      Yield: 6 servings

      1 ea 9-inch baked pie crust
    1/2 c  Slivered, blanched almonds
      1 ea Recipe Cream Filling
  2 1/2 c  Fresh strawberries
    1/2 c  Water
    1/4 c  Sugar
      2 t  Cornstarch
      1 x  Few drops red food coloring

MMMMM-----------------------CREAM FILLING----------------------------
    1/2 c  Sugar
      3 T  Cornstarch
      3 T  Enriched flour
    1/2 t  Salt
      2 c  Milk
      1 ea Egg, slightly beaten
    1/2 c  Heavy cream, whipped
      1 t  Vanilla

  Directions for Cream Filling: Mix first 4 ingredients. Gradually stir
  in milk.  Stirring constantly, bring to a boil; reduce heat and cook
  and stir till thick.  Stir a little of hot mixture into egg; return
  to remaining hot mixture.  Bring just to boiling, stirring
  constantly. Cool, then chill. Beat well; fold in whipped cream and
  vanilla. Directions for pie: Toast almonds until lightly browned,
  then sprinkle over the bottom of the cooled pie crust.  Fill crust
  with chilled Cream Filling.  Halve 2 cups of the strawberries.  Pile
  atop filling. Glaze: Crush remaining 1/2 cup berries; add water; cook
  2 minutes; sieve.  Mix sugar and cornstarch; gradually stir in berry
  juice.  Cook, and stir till thick and clear. Tint to desired color
  with food coloring.  Cool slightly; pour over halved strawberries.
  Keep refrigerated till serving time. Pass whipped cream, if desired.
  Source: Better Homes & Gardens Dessert Cookbook.

MMMMM


MMMMM----- Recipe via Meal-Master

      Title: Strawberry-Rhubarb Pie
 Categories: Kooknet, Desserts, Cakes/pies
      Yield: 6 servings

      3 ea Eggs, beaten
  1 1/4 c  Sugar
    1/4 c  Enriched flour
    1/4 t  Salt
    1/2 t  Nutmeg
  2 1/2 c  Rhubarb, red, 1 inch slices
  1 1/2 c  Strawberries, fresh, sliced
      1 ea Pastry for 9" lattice crust
      1 T  Butter or margarine

  Combine eggs, sugar, flour, salt, and nutmeg; mix well.  Combine
  rhubarb and strawberries.  Line 9" pie plate with pastry; fill with
  fruits.  Pour egg mixture over.  Dot with butter.  Top with lattice
  crust, crimping edge high.  Bake at 400 degrees about 40 minutes.
  Fill openings in lattice crust with whole strawberries.  Serve warm-
  plain, or topped with vanilla ice cream. Source: Better Homes &
  Gardens Dessert Cookbook.


MMMMM

MMMMM----- Recipe via Meal-Master

      Title: French Pear Pie
 Categories: Kooknet, Desserts, Fruits, Cakes/pies
      Yield: 6 servings

      6 c  Bartlett Pears; *
      3 tb Orange Juice; Frozen, Conc.
    1/2 ts Lemon Rind
      1 ea Unbaked 9-inch Pie Shell

MMMMM--------------------SPICY CRUMB TOPPING-------------------------
    3/4 c  Unbleached Flour
    1/2 c  Sugar
      1 ts Cinnamon; Ground
    1/2 ts Ginger; Ground
    1/8 ts Salt
    1/4 c  Butter Or Regular Margarine

  *    The Bartlett Pears should be pared and thinly sliced.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  Combine the pears, orange juice concentrate and lemon rind in a bowl
  and toss lightly.  Arrange the pear mixture in the unbaked pie shell.
  Prepare the Spicy Crumb Topping and sprinkle over the pear mixture.
  Bake in a preheated 400 degree F. oven for 40 minutes or until the
  pears are tender. Cover loosely with aluminum foil after 30 minutes
  if the top becomes too brown.  Cool on a wire rack before serving.

  SPICY CRUMB TOPPING:

  Combine the flour, sugar, spices and salt in a bowl.  Cut in the
  margarine, using a pastry blender, until the mixture is crumbly.

Re-posted by:
Lois Flack, CYBEREALM BBS-Kooknet, Watertown, NY (315)786-1120

MMMMM


MMMMM----- Recipe via Meal-Master

      Title: Butterscotch Apple Crumb Pie
 Categories: Kooknet, Cakes/pies, Desserts
      Yield: 6 servings

  1 1/2 ts Lemon juice
      4 c  Pared,sliced tart apples
    1/2 c  Sugar
    1/4 c  All-purpose flour
      1 ts Cinnamon
    1/8 ts Salt
      1 ea 9" unbaked pie shell
      1 x  ----------topping-----------
      1 pk 6 oz. butterscotch chips
    1/4 c  Butter
    3/4 c  All-purpose flour
    1/8 ts Salt

  Preheat oven to 375 degrees.In large bowl,combine lemon juice and
  apples;toss until well coated.Stir in sugar,flour,cinnamon and
  salt;mix well.Turn into 9" unbaked pie shell.Cover edges with
  aluminum foil.Bake @ 375 degrees for 20 minutes. TOPPING: Melt over
  hot(not boiling water,Nestle Butterscotch Flavored Morsels and
  butter;stir until smooth.Remove from heat;stir in flour and
  salt.Blend until mixture forms large crumbs.Remove foil from
  pie.Crumb mixture over top of hot apples.Bake @ 375 degrees 25
  minutes longer.

MMMMM


MMMMM----- Recipe via Meal-Master

      Title: Cherry Cheese Pie
 Categories: Kooknet, Desserts, Fruits, Cakes/pies
      Yield: 6 servings

MMMMM------------------BROWN SUGAR GRAHAM CRUST-----------------------
  1 1/2 c  Graham Cracker Crumbs; *
    1/3 c  Butter or Margarine; Melted
    1/4 c  Brown Sugar; Firmly Packed

MMMMM--------------------------FILLING-------------------------------
      8 oz Cream Cheese; Softened, PLUS
    1/2 c  Sugar
      2 ea Egg Whites; Stiffly Beaten
      1 x  Red Food Coloring
      3 oz Cream Cheese; Softened
    1/2 ts Vanilla
     16 oz Cherries; Pie, In Water
    1/4 c  Sugar
      1 tb Cornstarch

  *    20 Graham crackers, crushed, should give you this amount of
  crumbs.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  +++ CRUST: Combine the cracker crumbs, the brown sugar and butter in
  a small bowl, blending well. Press into the bottom and up the sides
  of a 9-inch pie plate. FILLING: Beat the two packages of cream cheese
  in a bowl using an electric mixer set on medium speed, until smooth.
  Gradually add 1/2 cup of sugar and the vanilla, blending well. Gently
  fold the stiffly beaten egg whites into the cream cheese mixture.
  Pour into the brown sugar pie crust. Bake at 325 degrees F. for 25
  minutes or until the filling is set. Cool on a wire rack. Drain the
  cherries, reserving 1/2 cup of the juice. Combine the reserved juice
  with a few drops of red food coloring, 1/4 cup of sugar, and the
  cornstarch in a 2 quart saucepan.  Cook over medium heat, stirring
  constantly, until the mixture boils and thickens.  Remove from the
  heat and cool slightly.  Arrange the cherries over the cheese
  filling, then spoon the glaze over the cherries.  Cover and chill for
  at least 1 hour in the refrigerator or until the glaze is set.  Serve
  cold.

MMMMM


MMMMM----- Recipe via Meal-Master

      Title: Amish Custard Pie
 Categories: Kooknet, Cakes/pies, Desserts
      Yield: 1 servings

    1/3 c  Sugar
      2 t  Flour
    1/2 t  Salt
      3    Eggs
      3 c  Milk
    1/4 t  Nutmeg
      1    9" unbaked pie shell

  Combine sugar, flour, salt and eggs and mix until smooth. Heat milk to
  boiling point. Add 1 cup hot milk to egg mixture. Pour that into the
  remaining hot milk.
   Pour into unbaked pie shell. Sprinkle nutmeg over top. Bake at 350
  degrees F. for 45-60 minutes.

  Source: The Best Of Amish Cooking by Phyllis Pellman Good Submitted by
  Michael Hatala, Prodigy Food & Wine Board

MMMMM

MMMMM----- Recipe via Meal-Master

      Title: Pier House Key Lime Pie
 Categories: Kooknet, Cakes/pies, Desserts
      Yield: 8 servings

   4    Eggs; separated
  14 oz Sweetened condensed milk
 1/2 c  Key or Persian lime juice
 1/2 t  Cream of tartar
   1    9" graham cracker crust
        *      MERINGUE      *
    4   Egg whites 4 tb Sugar

  Preheat oven to 325 degrees. With an electric mixer,beat the egg yolks
  on high speed until thick and light in color. Turn off mixer and add
  the condensed milk.  Mix on low speed.  Still on low speed, add half
  the lime juice, cream of tartar and then the remaining lime juice.
  Mix until blended. Pour into prepared crust and bake for 10 to 15
  minutes or until the center is firm and dry to the touch.Freeze for at
  least 3 hours before topping with meringue. To make meringue, heat
  the egg whites and sugar in the top of a double boiler,stirring
  frequently,to 110.  Beat on high speed until stiff peaks are
  formed.  Top the frozen pie and return it to the freezer until ready
  to serve.It keeps for several days.


MMMMM



MMMMM----- Recipe via Meal-Master

      Title: Frozen Lemon Cream Pie
 Categories: Kooknet, Cakes/pies, Desserts
      Yield: 6 servings

      1 ea 9-inch Graham Cracker Crust
    1/2 c  Plus 2 T Sugar
    1/2 pt (1 C) Whipping Cream,Whipped
      3 ea Large Uncracked Eggs.
    1/4 c  Lemon Juice

  Separate Eggs.  Be sure to use only Grade A Uncracked Eggs!

  In large mixer bowl, beat egg yolks and 1/2 cup sugar until light;
  stir in lemon juice.  In small mixer bowl, beat egg whites until soft
  peaks form; gradually add remaining 2 T sugar, beating until stiff
  peaks form.  Fold egg white mixture into lemon juice mixture; fold in
  half the whipped cream. Fold in remaining whipped cream.  Spoon into
  prepared crust.  Freeze at least 3 hours or until firm.  Serve more
  whipped cream or Blueberry 'n' Spice Sauce.

MMMMM

MMMMM----- Recipe via Meal-Master

      Title: Peach Cream Pie
 Categories: Kooknet, Cakes/pies, Desserts
      Yield: 6 servings

      3 ea Med. Fresh Peaches *
      3 T  (level) Unbleached Flour
      3 c  Half & Half or Coffee Cream
    1/2 t  Cinnamon or To Taste

  *     Or enough to fill pie shell with peach halves.
  Peel Peaches, cut in half and remove stones.  Arrange halves cut side
  down in an unbaked pie shell.  Mix sugar, flour and cinnamon with
  cream to make a paste.  Pour over peaches.  Place in hot oven 450
  degree F.  Bake 10 minutes or until shell begins to brown.  Reduce
  heat to moderate oven (350 degrees F.).  Continue baking for 30
  minutes or until peaches are done. Cool and serve cold.

MMMMM


MMMMM----- Recipe via Meal-Master

      Title: Citrus Chiffon Pie
 Categories: Kooknet, Desserts, Cakes/pies
      Yield: 6 servings

      1 ea Envelope unflavored gelatin
    1/2 c  Sugar
      1 x  Dash salt
      4 ea Egg yolks
    1/2 c  Lemon juice
    1/2 c  Orange juice
    1/4 c  Water
    1/2 t  Lemon peel, grated
    1/2 t  Orange peel, grated
      4 ea Egg whites
    1/3 c  Sugar
      1 ea 9-in baked pastry shell

  Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan.  Beat
  together egg yolks, fruit juices, and water; stir into gelatin
  mixture. Cook and stir over medium heat just till mixture comes to
  boiling.  Remove from heat; stir in peels.  Chill, stirring
  occasionally, till mixture mounds slightly when dropped from a spoon.
  Beat egg whites till soft peaks form. Gradually add 1/3 cup sugar,
  beating to stiff peaks; fold in gelatin mixture.  Pile into cooled
  baked pastry shell.  Chill till firm. Trim with whipped cream and
  thin orange slices cut in fourths. Source: Better Homes & Gardens
  Dessert Cookbook.

MMMMM

MMMMM----- Recipe via Meal-Master

      Title: Strawberry Cream Pie
 Categories: Kooknet, Desserts, Cakes/pies
      Yield: 6 servings

      1 ea 9-inch baked pie crust
    1/2 c  Slivered, blanched almonds
      1 ea Recipe Cream Filling
  2 1/2 c  Fresh strawberries
    1/2 c  Water
    1/4 c  Sugar
      2 t  Cornstarch
      1 x  Few drops red food coloring

MMMMM-----------------------CREAM FILLING----------------------------
    1/2 c  Sugar
      3 T  Cornstarch
      3 T  Enriched flour
    1/2 t  Salt
      2 c  Milk
      1 ea Egg, slightly beaten
    1/2 c  Heavy cream, whipped
      1 t  Vanilla

  Directions for Cream Filling: Mix first 4 ingredients. Gradually stir
  in milk.  Stirring constantly, bring to a boil; reduce heat and cook
  and stir till thick.  Stir a little of hot mixture into egg; return
  to remaining hot mixture.  Bring just to boiling, stirring
  constantly. Cool, then chill. Beat well; fold in whipped cream and
  vanilla. Directions for pie: Toast almonds until lightly browned,
  then sprinkle over the bottom of the cooled pie crust.  Fill crust
  with chilled Cream Filling.  Halve 2 cups of the strawberries.  Pile
  atop filling. Glaze: Crush remaining 1/2 cup berries; add water; cook
  2 minutes; sieve.  Mix sugar and cornstarch; gradually stir in berry
  juice.  Cook, and stir till thick and clear. Tint to desired color
  with food coloring.  Cool slightly; pour over halved strawberries.
  Keep refrigerated till serving time. Pass whipped cream, if desired.
  Source: Better Homes & Gardens Dessert Cookbook.

MMMMM


MMMMM----- Recipe via Meal-Master

      Title: Strawberry-Rhubarb Pie
 Categories: Kooknet, Desserts, Cakes/pies
      Yield: 6 servings

      3 ea Eggs, beaten
  1 1/4 c  Sugar
    1/4 c  Enriched flour
    1/4 t  Salt
    1/2 t  Nutmeg
  2 1/2 c  Rhubarb, red, 1 inch slices
  1 1/2 c  Strawberries, fresh, sliced
      1 ea Pastry for 9" lattice crust
      1 T  Butter or margarine

  Combine eggs, sugar, flour, salt, and nutmeg; mix well.  Combine
  rhubarb and strawberries.  Line 9" pie plate with pastry; fill with
  fruits.  Pour egg mixture over.  Dot with butter.  Top with lattice
  crust, crimping edge high.  Bake at 400 degrees about 40 minutes.
  Fill openings in lattice crust with whole strawberries.  Serve warm-
  plain, or topped with vanilla ice cream. Source: Better Homes &
  Gardens Dessert Cookbook.

MMMMM

MMMMM----- Recipe via Meal-Master

      Title: French Pear Pie
 Categories: Kooknet, Desserts, Fruits, Cakes/pies
      Yield: 6 servings

      6 c  Bartlett Pears; *
      3 tb Orange Juice; Frozen, Conc.
    1/2 ts Lemon Rind
      1 ea Unbaked 9-inch Pie Shell

MMMMM--------------------SPICY CRUMB TOPPING-------------------------
    3/4 c  Unbleached Flour
    1/2 c  Sugar
      1 ts Cinnamon; Ground
    1/2 ts Ginger; Ground
    1/8 ts Salt
    1/4 c  Butter Or Regular Margarine

  *    The Bartlett Pears should be pared and thinly sliced.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  Combine the pears, orange juice concentrate and lemon rind in a bowl
  and toss lightly.  Arrange the pear mixture in the unbaked pie shell.
  Prepare the Spicy Crumb Topping and sprinkle over the pear mixture.
  Bake in a preheated 400 degree F. oven for 40 minutes or until the
  pears are tender. Cover loosely with aluminum foil after 30 minutes
  if the top becomes too brown.  Cool on a wire rack before serving.

  SPICY CRUMB TOPPING:

  Combine the flour, sugar, spices and salt in a bowl.  Cut in the
  margarine, using a pastry blender, until the mixture is crumbly.

MMMMM


MMMMM----- Recipe via Meal-Master

      Title: Butterscotch Apple Crumb Pie
 Categories: Kooknet, Cakes/pies, Desserts
      Yield: 6 servings

  1 1/2 ts Lemon juice
      4 c  Pared,sliced tart apples
    1/2 c  Sugar
    1/4 c  All-purpose flour
      1 ts Cinnamon
    1/8 ts Salt
      1 ea 9" unbaked pie shell
      1 x  ----------topping-----------
      1 pk 6 oz. butterscotch chips
    1/4 c  Butter
    3/4 c  All-purpose flour
    1/8 ts Salt

  Preheat oven to 375 degrees.In large bowl,combine lemon juice and
  apples;toss until well coated.Stir in sugar,flour,cinnamon and
  salt;mix well.Turn into 9" unbaked pie shell.Cover edges with
  aluminum foil.Bake @ 375 degrees for 20 minutes. TOPPING: Melt over
  hot(not boiling water,Nestle Butterscotch Flavored Morsels and
  butter;stir until smooth.Remove from heat;stir in flour and
  salt.Blend until mixture forms large crumbs.Remove foil from
  pie.Crumb mixture over top of hot apples.Bake @ 375 degrees 25
  minutes longer.

MMMMM


MMMMM----- Recipe via Meal-Master

      Title: Cherry Cheese Pie
 Categories: Kooknet, Desserts, Fruits, Cakes/pies
      Yield: 6 servings

MMMMM------------------BROWN SUGAR GRAHAM CRUST-----------------------
  1 1/2 c  Graham Cracker Crumbs; *
    1/3 c  Butter or Margarine; Melted
    1/4 c  Brown Sugar; Firmly Packed

MMMMM--------------------------FILLING-------------------------------
      8 oz Cream Cheese; Softened, PLUS
    1/2 c  Sugar
      2 ea Egg Whites; Stiffly Beaten
      1 x  Red Food Coloring
      3 oz Cream Cheese; Softened
    1/2 ts Vanilla
     16 oz Cherries; Pie, In Water
    1/4 c  Sugar
      1 tb Cornstarch

  *    20 Graham crackers, crushed, should give you this amount of
  crumbs.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  +++ CRUST: Combine the cracker crumbs, the brown sugar and butter in
  a small bowl, blending well. Press into the bottom and up the sides
  of a 9-inch pie plate. FILLING: Beat the two packages of cream cheese
  in a bowl using an electric mixer set on medium speed, until smooth.
  Gradually add 1/2 cup of sugar and the vanilla, blending well. Gently
  fold the stiffly beaten egg whites into the cream cheese mixture.
  Pour into the brown sugar pie crust. Bake at 325 degrees F. for 25
  minutes or until the filling is set. Cool on a wire rack. Drain the
  cherries, reserving 1/2 cup of the juice. Combine the reserved juice
  with a few drops of red food coloring, 1/4 cup of sugar, and the
  cornstarch in a 2 quart saucepan.  Cook over medium heat, stirring
  constantly, until the mixture boils and thickens.  Remove from the
  heat and cool slightly.  Arrange the cherries over the cheese
  filling, then spoon the glaze over the cherries.  Cover and chill for
  at least 1 hour in the refrigerator or until the glaze is set.  Serve
  cold.

MMMMM


MMMMM----- Recipe via Meal-Master

      Title: Amish Custard Pie
 Categories: Kooknet, Cakes/pies, Desserts
      Yield: 1 servings

    1/3 c  Sugar
      2 t  Flour
    1/2 t  Salt
      3    Eggs
      3 c  Milk
    1/4 t  Nutmeg
      1    9" unbaked pie shell

  Combine sugar, flour, salt and eggs and mix until smooth. Heat milk to
  boiling point. Add 1 cup hot milk to egg mixture. Pour that into the
  remaining hot milk.
   Pour into unbaked pie shell. Sprinkle nutmeg over top. Bake at 350
  degrees F. for 45-60 minutes.

  Source: The Best Of Amish Cooking by Phyllis Pellman Good Submitted by
  Michael Hatala, Prodigy Food & Wine Board

Re-posted by:
Lois Flack, CYBEREALM BBS - Kooknet, Watertown, NY (315)786-1120

MMMMM

MMMMM----- Recipe via Meal-Master

      Title: Pier House Key Lime Pie
 Categories: Kooknet, Cakes/pies, Desserts
      Yield: 8 servings

   4    Eggs; separated
  14 oz Sweetened condensed milk
 1/2 c  Key or Persian lime juice
 1/2 t  Cream of tartar
   1    9" graham cracker crust
        *      MERINGUE      *
    4   Egg whites 4 tb Sugar

  Preheat oven to 325 degrees. With an electric mixer,beat the egg yolks
  on high speed until thick and light in color. Turn off mixer and add
  the condensed milk.  Mix on low speed.  Still on low speed, add half
  the lime juice, cream of tartar and then the remaining lime juice.
  Mix until blended. Pour into prepared crust and bake for 10 to 15
  minutes or until the center is firm and dry to the touch.Freeze for at
  least 3 hours before topping with meringue. To make meringue, heat
  the egg whites and sugar in the top of a double boiler,stirring
  frequently,to 110.  Beat on high speed until stiff peaks are
  formed.  Top the frozen pie and return it to the freezer until ready
  to serve.It keeps for several days.


MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Million-Dollar Pound Cake
 Categories: Improv, Cakes, Desserts
      Yield: 20 servings

      3 c  Sugar
      1 lb Butter
      6    Eggs
    3/4 c  Milk
      4 c  Flour
    3/4 ts Baking powder
      1 ts Vanilla
      1 ts Lemon or almond extract

  Heat oven to 300 degrees. Cream the sugar and butter until fluffy.
  Add the eggs, one at a time, beating well after each. Add the milk
  and flour alternately to the creamed mixture. Fold in the baking
  powder, vanilla and extract. Pour into a greased and floured tube
  pan. Bake at 300 degrees for 1 hour and 40 minutes.

  Approximate values per serving: 403 calories, 20 g fat, 115 mg
  cholesterol, 50 g carbohydrates, 225 mg sodium, 45 percent calories
  from fat.

  The Arizona Republic - From Belinda Wilkins, Diamonds in the Desert
  Ozona (Texas) Women's League. 12-7-94

  Typed by Joyce Kohl

MMMMM
---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Million-Dollar Pound Cake
 Categories: Improv, Cakes, Desserts
      Yield: 20 servings

      3 c  Sugar
      1 lb Butter
      6    Eggs
    3/4 c  Milk
      4 c  Flour
    3/4 ts Baking powder
      1 ts Vanilla
      1 ts Lemon or almond extract

  Heat oven to 300 degrees. Cream the sugar and butter until fluffy.
  Add the eggs, one at a time, beating well after each. Add the milk
  and flour alternately to the creamed mixture. Fold in the baking
  powder, vanilla and extract. Pour into a greased and floured tube
  pan. Bake at 300 degrees for 1 hour and 40 minutes.

  Approximate values per serving: 403 calories, 20 g fat, 115 mg
  cholesterol, 50 g carbohydrates, 225 mg sodium, 45 percent calories
  from fat.

  The Arizona Republic - From Belinda Wilkins, Diamonds in the Desert
  Ozona (Texas) Women's League. 12-7-94

  Typed by Joyce Kohl

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Oatmeal Blueberry Muffins *** (Tddb08b)
 Categories: Muffins, Fruits
      Yield: 12 servings

  1 1/4 c  Oatmeal
  1 1/4 c  Flour
    1/3 c  Sugar
      1 tb Baking powder
    1/2 ts Salt
      1 c  Milk
    1/4 c  Vegetable oil
      1    Egg; beaten to blend
    3/4 c  Blueberries
      2 tb Sugar
      2 ts Cinnamon

  Preheat oven to 425. Lightly grease 12 muffin cups, or use paper
  liners. Combine first five ingredients in large bowl. Mix milk, oil
  and egg in another bowl. Add to the oatmeal mixture and stir just
  until moistened. Fold in blueberries. Divide batter among muffin
  cups. Combine 2 Tbsp sugar and 2 tsp. Cinnamon. Sprinkle over
  muffins. Bake until tester inserted in center comes out clean. About
  15 minutes. Remover from cups. (These can be prepared 1 day ahead.
  Store in an airtight container). Serve warm or at room temp. Shall we
  dip these in chocolate??? Happy Day CAThie in CA .. \/ FROM: CATHIE
  COPPOLINO (TDDB08B) Reformatted by Elaine Radis

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: P-Nutty Muffins
 Categories: Muffins
      Yield: 12 servings

  1 2/3 c  All-purpose flour
      2 ts Baking powder
      1 ts Ground cinnamon
    1/2 ts Ground nutmeg
      1    Ripe banana
    1/3 c  Peanut butter
    1/2 c  Granulated sugar
      2    Eggs
    2/3 c  Sour cream

  Preheat oven to 400 degrees. Place paper liners in muffin tin, set
  aside. Combine flour, baking powder, cinnamon, and nutmeg in medium
  bowl. Toss to blend with fork. Set aside. Peel banana, break it into
  small pieces, and set aside on wax paper. In large mixing bowl,
  combine peanut butter and sugar. Mix at medium speed to blend. Stop
  when necessary to scrape sides of bowl with rubber spatula. Add eggs
  and blend. Add banana and blend. Add flour mixture in two stages and
  mix until it is completely incorporated. Don't overmix. Add sour
  cream and blend. Spoon batter into muffin cups until they are about
  3/4 filled. Bake for 25 minutes. Remove from oven and cool on wire
  rack for 10 minutes. Munch em up guys!

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Muffins for the Queen
 Categories: Muffins
      Yield: 16 servings

  1 2/3 c  Flour
  2 1/2 ts Baking powder
    1/2 ts Salt
    1/2 c  Butter plus 2 tablespoons
    1/2 c  Sugar
      2    Eggs
  1 1/4 c  Milk
    3/4 c  Wheat germ
      1 c  Raisins, cut in half

  Sift together the flour, baking powder and salt. Then cream the
  butter, sugar and eggs, beating them until light and fluffy. Add the
  dry ingredients alternately with the milk. Make 3 dry and 2 liquid
  additions. combining lightly after each. STir in the wheat germ and
  raisins. Fill muffin tins making 16 in all. Bake in 375 oven for 15
  to 20 minutes.

  From the Laura Secord Canadian Cook Book.  These muffins were made
  for the Queens visit in 1957.

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Apple Cinnamon Muffins
 Categories: Muffins, Children
      Yield: 1 servings

      1    Egg
      2 c  Bisquick baking mix
    3/4 c  Apple; peeled & finely chop
    1/3 c  Sugar
    2/3 c  Milk
      2 tb Oil; vegetable
      2 ts Cinnamon; ground

  Fat grams    per serving:              Approx. Cook Time: :15
     Preheat oven to 400F. Grease bottom only of 12 medium muffin cups.
  Beat egg slightly, stir in remaining ingredients just till moistened.
  Divide batter evenly among cups. Bake till golden brown, 15 to 17
  minutes.

  MAKES: 12 muffins posted by Anne MacLellan

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Lemon Poppy Seed Muffins #2
 Categories: Breads, Muffins
      Yield: 1 servings

      2 c  All-purpose flour
    3/4 c  Sugar
    1/4 c  Poppy seeds
      1 tb Baking powder
           -
      1 ts Baking soda
    1/2 ts Salt (optional)
      2 lg Eggs
      1 c  Buttermilk
    1/4 c  Vegetable oil
      1    Grated zest of 1 med.
           -lemon
    1/3 c  Fresh lemon juice
      3 tb Sugar

  Adjust oven rack to top third position; preheat oven to 400 degrees.
  Coat 12-cup muffin pan with vegetable spray. Thoroughly mix flour,
  sugar, poppy seeds, baking powder, baking soda and salt in large
  bowl. In medium bowl, whisk eggs, buttermilk, oil and lemon zest
  until blended. Pour liquid mixture over dry ingredients and fold in
  with rubber spatula just until combined; do not overmix. Spoon batter
  into prepared muffin cups, dividing evenly.  Bake 20 minutes or until
  tester comes out clean. Meanwhile, stir lemon juice and sugar in
  small bowl until sugar is dissolved; set aside. When muffins are
  removed from oven, pierce tops in several places with toothpick (or
  carefully with fork). Restir lemon glaze, then slowly drizzle about 1
  tablespoon of lemon mixture over each muffin. Allow muffins to cool
  in pan for 10 minutes to absorb syrup, then remove to rack to cool.
  Makes 12 muffins. From: Earl Shelsby Date: 09-25-93

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Mocha Chip Muffins
 Categories: Muffins, Low-cal
      Yield: 14 muffins

    1/4 c  Skim milk
      1 ts Safflower oil
      1 c  Unsweetened applesauce
    1/4 c  Egg substitute (or 1 egg)
      1 tb Instant coffee dissolved in
           -1 tb water
    1/4 c  Cocoa powder
  1 3/8 c  Flour
    3/4 c  Sugar
      2 ts Baking powder
      1 ts Cinnamon
    1/4 c  Semi-sweet chocolate chips

  Spray muffin cups with vegetable cooking spray.  Preheat oven to 400
  degrees.  Combine milk, oil, applesauce, egg substitute and coffee
  mixture in a medium bowl.  Combine remaining ingredients in a large
  bowl. Add wet ingredients to dry, mixing until combined.  Fill muffin
  cups 1/2 to 3/4 full.  Bake 30-40 minutes, until tester inserted into
  center comes clean.

  Per serving: 118 calories, 1.6 fat, 59 sodium, .1 cholesterol

  Source: Memphis Baptist Memorial Hospital
  :       Health+Plex Nutritional Center

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Chocolate Horse Muffins, (Chocolate Horse Rest., Bobcayge
 Categories: Muffins, Cyberealm
      Yield: 1 many

      4 c  All Bran
      2 c  100% Bran Cereal
      1 ts Salt
      2 c  Boiling Water
      1 qt Buttermilk
      1 c  Liquid Shortening
      3 c  White Sugar
      4 x  Eggs
      5 c  Flour
      5 ts Baking Soda

  1) Combine all bran, bran cereal, salt, boiling water and buttermilk
  and
     let stand until luke-warm.

  2) Cream shortening and sugar and then add eggs. Stir into cool bran
     mixture. Add flour and baking soda into the wet bran mixture. Do
  not
     overstir.

  3) Spoon into muffin tins and bake at 350 F for 20 minutes. Then check
     until done.

  Hints: =====

  Add grated carrots, nuts, apples, spices, oranges, raisins or dates as
  desired.

  Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY
  315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Homestyle Raisin Bran Muffins
 Categories: Muffins
      Yield: 12 servings

  1 1/2 c  Wheat bran
      1 c  Buttermilk
           OR 1 tb lemon juice + milk
      1 c  All-purpose flour
      1 ts Baking powder
      1 ts Baking soda
    1/2 ts Salt
    1/2 c  Raisins or dates
    2/3 c  Brown sugar
    1/2 c  Vegetable oil
      1    Egg

  In small bowl, stir together wheat bran and buttermilk.  In a medium
  bowl, mix dry ingredients and stir in raisins.

  In a separate bowl, using an electric mixer, beat together sugar,
  vegetable oil and egg.  Stir in bran mixture.  Add to dry ingredients
  all at once and stir just until moistened.

  Grease muffin tins or spray paper cups.  Bake at 400 F for 15 to 20
  minutes or until toothpick comes out clean.  Cool tins 10-15 minutes
  on wire rack, then remove muffins.

  Muffins 'n more, TransAlta Utilities booklet, undated Shared and
  tested by Elizabeth Rodier, Calgary, Alberta March 94. From:
  Elizabeth Rodier Date: 03-18-94

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Apple Cinnamon Muffins
 Categories: Muffins, Children
      Yield: 1 servings

      1    Egg
      2 c  Bisquick baking mix
    3/4 c  Apple; peeled & finely chop
    1/3 c  Sugar
    2/3 c  Milk
      2 tb Oil; vegetable
      2 ts Cinnamon; ground

  Fat grams    per serving:              Approx. Cook Time: :15
     Preheat oven to 400F. Grease bottom only of 12 medium muffin cups.
  Beat egg slightly, stir in remaining ingredients just till moistened.
  Divide batter evenly among cups. Bake till golden brown, 15 to 17
  minutes.

  MAKES: 12 muffins posted by Anne MacLellan

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Lemon Poppy Seed Muffins #2
 Categories: Breads, Muffins
      Yield: 1 servings

      2 c  All-purpose flour
    3/4 c  Sugar
    1/4 c  Poppy seeds
      1 tb Baking powder
           -
      1 ts Baking soda
    1/2 ts Salt (optional)
      2 lg Eggs
      1 c  Buttermilk
    1/4 c  Vegetable oil
      1    Grated zest of 1 med.
           -lemon
    1/3 c  Fresh lemon juice
      3 tb Sugar

  Adjust oven rack to top third position; preheat oven to 400 degrees.
  Coat 12-cup muffin pan with vegetable spray. Thoroughly mix flour,
  sugar, poppy seeds, baking powder, baking soda and salt in large
  bowl. In medium bowl, whisk eggs, buttermilk, oil and lemon zest
  until blended. Pour liquid mixture over dry ingredients and fold in
  with rubber spatula just until combined; do not overmix. Spoon batter
  into prepared muffin cups, dividing evenly.  Bake 20 minutes or until
  tester comes out clean. Meanwhile, stir lemon juice and sugar in
  small bowl until sugar is dissolved; set aside. When muffins are
  removed from oven, pierce tops in several places with toothpick (or
  carefully with fork). Restir lemon glaze, then slowly drizzle about 1
  tablespoon of lemon mixture over each muffin. Allow muffins to cool
  in pan for 10 minutes to absorb syrup, then remove to rack to cool.
  Makes 12 muffins. From: Earl Shelsby Date: 09-25-93

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Mocha Chip Muffins
 Categories: Muffins, Low-cal
      Yield: 14 muffins

    1/4 c  Skim milk
      1 ts Safflower oil
      1 c  Unsweetened applesauce
    1/4 c  Egg substitute (or 1 egg)
      1 tb Instant coffee dissolved in
           -1 tb water
    1/4 c  Cocoa powder
  1 3/8 c  Flour
    3/4 c  Sugar
      2 ts Baking powder
      1 ts Cinnamon
    1/4 c  Semi-sweet chocolate chips

  Spray muffin cups with vegetable cooking spray.  Preheat oven to 400
  degrees.  Combine milk, oil, applesauce, egg substitute and coffee
  mixture in a medium bowl.  Combine remaining ingredients in a large
  bowl. Add wet ingredients to dry, mixing until combined.  Fill muffin
  cups 1/2 to 3/4 full.  Bake 30-40 minutes, until tester inserted into
  center comes clean.

  Per serving: 118 calories, 1.6 fat, 59 sodium, .1 cholesterol

  Source: Memphis Baptist Memorial Hospital
  :       Health+Plex Nutritional Center

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Chocolate Horse Muffins, (Chocolate Horse Rest., Bobcayge
 Categories: Muffins, Cyberealm
      Yield: 1 many

      4 c  All Bran
      2 c  100% Bran Cereal
      1 ts Salt
      2 c  Boiling Water
      1 qt Buttermilk
      1 c  Liquid Shortening
      3 c  White Sugar
      4 x  Eggs
      5 c  Flour
      5 ts Baking Soda

  1) Combine all bran, bran cereal, salt, boiling water and buttermilk
  and
     let stand until luke-warm.

  2) Cream shortening and sugar and then add eggs. Stir into cool bran
     mixture. Add flour and baking soda into the wet bran mixture. Do
  not
     overstir.

  3) Spoon into muffin tins and bake at 350 F for 20 minutes. Then check
     until done.

  Hints: =====

  Add grated carrots, nuts, apples, spices, oranges, raisins or dates as
  desired.

  Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY
  315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Homestyle Raisin Bran Muffins
 Categories: Muffins
      Yield: 12 servings

  1 1/2 c  Wheat bran
      1 c  Buttermilk
           OR 1 tb lemon juice + milk
      1 c  All-purpose flour
      1 ts Baking powder
      1 ts Baking soda
    1/2 ts Salt
    1/2 c  Raisins or dates
    2/3 c  Brown sugar
    1/2 c  Vegetable oil
      1    Egg

  In small bowl, stir together wheat bran and buttermilk.  In a medium
  bowl, mix dry ingredients and stir in raisins.

  In a separate bowl, using an electric mixer, beat together sugar,
  vegetable oil and egg.  Stir in bran mixture.  Add to dry ingredients
  all at once and stir just until moistened.

  Grease muffin tins or spray paper cups.  Bake at 400 F for 15 to 20
  minutes or until toothpick comes out clean.  Cool tins 10-15 minutes
  on wire rack, then remove muffins.

  Muffins 'n more, TransAlta Utilities booklet, undated Shared and
  tested by Elizabeth Rodier, Calgary, Alberta March 94. From:
  Elizabeth Rodier Date: 03-18-94

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Beer- Cheese Bread
 Categories: Cyberealm, Bread, Machine
      Yield: 1 loaf

     10 oz Flat Beer
      3 c  Better for bread flour
      1 T  Sugar
  1 1/2 ts Salt
  1 1/2 T  Nonfat dry Milk
  1 1/2 ts Dry yeast
      1 T  Margarine
      2 oz Shredded Kraft healthy
           Favorite Jack Cheese

  1. Add all ingredients in order listed. If your machine calls
     for dry ingredients first, reverse the order.
  2. Program for "bread" or "Regular " setting. Push "Start".
  3. Remove bread, about 4 hours later.
  4. Recipe makes 1 large( 3 cups flour loaf)
     From "366-Low-Fat-Brand_name-Recipes" cookbook
     typed by Brigitte Sealing

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Chocolate Chip Bread
 Categories: Cyberealm, Bread, Machine
      Yield: 1 loaf

    1/4 c  Water
      1 c  Milk
      1    Egg or
    1/4 c  Liquid Egg substitue
      3 c  Better for Bread flour
      2 T  Brown Sugar
      2 T  White Sugar
      1 ts Cinnamon
  1 1/2 ts Dry Yeast
      2 T  Margarine
    1/2 c  Semisweet Chocolate Chips

  1. Add first 10 ingredients to pan in order listed. If your machine
     calls for dry ingredients first, then invert the order.
  2. Program for "Mix Bread" or the settings that allows ingredients
     such as seeds or fruit to be folded into the dough. Push "Start".
  3. Wait for the signal and add the chocolate chips.
  4. Remove from pan, about 3 1/2 hours later.
  5. Recipe makes 1 large (3 cups flour) loaf.
     From "366 Low-Fat-Brand-Name-Recipes" cookbook.
     Typed by Brigitte Sealing

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Mother's Brownies
 Categories: Improv, Kohl, Desserts
      Yield: 1 recipe

      1    Egg
    1/4 c  Butter - melted
      1 c  White sugar
           OR
  1 1/2 c  Brown sugar
      2 T  Water
      3 T  Cocoa
    3/4 c  Flour
    1/4 ts Salt
    1/2 ts Baking powder
           Nuts

  Beat eggs slightly.  Stir in butter.  Then stir in sugar and add the
  water. Beat 1/2 minute and add cocoa.  Mix together the flour, salt,
  baking powder, and nuts.  Add to the first mixture.  Bake in a slow
  oven until done.

  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
  A Collection of Recipes from the Kitchen of Joyce & Clem Kohl

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Hot German Potato Salad
 Categories: Improv, Kohl, Main dish
      Yield: 6 servings

    1/2 lb Crisp fried bacon - cut up
    1/2 c  Bacon grease
    1/2 c  Onion; diced
    1/2 c  Celery; chopped
      3 T  Sugar
      1 T  Flour
  1 1/2 ts Salt
  1 1/2 ts Celery seed
  1 1/4 ts Pepper
    1/3 c  Vinegar
    1/3 c  Water
      5 md Potatoes; cooked/diced large
      1 pk Hot dogs

  Saute onions and celery in bacon grease until tender. Add sugar,
  flour, salt, pepper, and celery seed. Add water and vinegar. Cook
  until slightly thick. Pour into combined potatoes and diced bacon.
  Put into the bottom of a broiler pan, cover with the top. Place hot
  dogs on the top and broil 4" from heat.

  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
  A Collection of Recipes from the Kitchen of Joyce & Clem Kohl

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: No-Knead Water-Rising Twists
 Categories: Improv, Breads, Bake-off
      Yield: 12 rolls

  2 1/2 c  Flour (may need 3/12 c)
    1/2 c  Sugar
      1 ts Salt
      1 pk Active dry yeast
    3/4 c  Milk
    1/2 c  Margarine or butter
      1 ts Vanilla
      2    Eggs
    1/2 c  Nuts; chopped
    1/2 c  Sugar
      1 ts Cinnamon

  Lightly spoon flour into measuring cup; level off.  In large bowl,
  combine 1 cup flour, 1/2 cup sugar, salt and yeast; blend well.

  In small saucepan, heat milk and margarine until very warm (120 - 130
  F.). Add warm liquid, vanilla and eggs to flour mixture. Blend at low
  speed until moistened; beat 2 minutes at medium speed. By hadn, stir
  in remaining 1 1/2 to 2 1/2 cups flour to form a soft dough. Cover
  loosely with greased plastic wrap and cloth towel. Let rise in warm
  place (80 to 85 F) until light and doubled in size, 30 to 40 minutes.
  (Dough will be sticky.)

  Grease 2 large cookie sheets. In small bowl, combine nuts, 1/2 cup
  sugar and cinnamon; blend well. Drop about 1/4 cup dough into nut
  mixture; thoroughly coat. Stretch dough to about 8 inches in length;
  twist into desired shape. Place on greased cookie sheets. Repeat with
  remaining dough. Cover; let rise in warm place, about 15 minutes.

  Heat oven to 375 F. Uncover dough. Back 8 to 16 minutes or until light
  golden brown. Immediately remove from cookie sheets; cool on wire
  racks. Serve warm.

  By Theodora Smatfield, Michigan. This recipe won the first Pillsbury
  BAKE-OFF contest in 1949.  The original recipe had a unique rising
  method. The dough was wrapped in a tea towel and submerged in warm
  water to rise. In this updated version, the recipe and preparation
  has been streamlined.

  Calories: 1 roll = 320

  Typed for you by Joyce Kohl

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Million-Dollar Pound Cake
 Categories: Improv, Cakes, Desserts
      Yield: 20 servings

      3 c  Sugar
      1 lb Butter
      6    Eggs
    3/4 c  Milk
      4 c  Flour
    3/4 ts Baking powder
      1 ts Vanilla
      1 ts Lemon or almond extract

  Heat oven to 300 degrees. Cream the sugar and butter until fluffy.
  Add the eggs, one at a time, beating well after each. Add the milk
  and flour alternately to the creamed mixture. Fold in the baking
  powder, vanilla and extract. Pour into a greased and floured tube
  pan. Bake at 300 degrees for 1 hour and 40 minutes.

  Approximate values per serving: 403 calories, 20 g fat, 115 mg
  cholesterol, 50 g carbohydrates, 225 mg sodium, 45 percent calories
  from fat.

  The Arizona Republic - From Belinda Wilkins, Diamonds in the Desert
  Ozona (Texas) Women's League. 12-7-94

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Chocolate Cake
 Categories: Improv, Kohl, Desserts, Cakes
      Yield: 1 cake

      2 c  Sugar
    1/2 c  Shortening
      2    Eggs
    1/2 c  Cocoa
    1/2 c  Hot water
      2 c  Flour
      1 ts Baking soda
           Pinch salt
      1 c  Milk
      1 ts Vanilla

  Cream together: Sugar, shortening and eggs.  Mix together: Cocoa and
  hot water. Sift together: Flour, soda and salt.  Add cocoa mixture to
  milk. Add flour mixture and milk mixture alternately to creamed
  mixture.  Add vanilla. Pour into well-greased cake pans dusted with
  sugar.  Bake in a preheated 350 degree oven for 35-40 minutes.

  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
  A Collection of Recipes from the Kitchen of Joyce & Clem Kohl

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Fudge Frosting
 Categories: Improv, Kohl, Desserts, Frosting
      Yield: 1 recipe

    1/4 lb Butter or oleo
      2 c  Sugar
    1/2 c  Milk
      6 T  Cocoa
    1/4 ts Salt
      1 ts Vanilla

  Put everything into a saucepan except the vanilla.  Bring to a boil,
  stirring as needed to mix.  Boil 2 minutes without stirring.  Pour
  into a bowl, and beat about 5 minutes or to a gravy consistency.  Add
  vanilla. Pour over cool cake.  Sprinkle nuts on top if desired.

  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
  A Collection of Recipes from the Kitchen of Joyce & Clem Kohl

MMMMM

Here are more breads for you "lazy"people!-)))
MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Raisin Bread
 Categories: Cyberealm, Bread, Machine
      Yield: 1 loaf

  1 1/8 c  Water
  2 3/4 c  Better for Bread flour
  1 1/2 T  Non-fat dry milk
      3 T  Sugar
      1 ts Cinnamon
  1 1/2 ts Salt
  1 1/2 ts Dry yeast
      1 T  Margarine
    3/4 c  Raisins

  1. Add first 8 ingredients to pan in order listed. If your machine
     calls for dry ingredients first, reverse the order.
  2. Program for "Mix bread" or the setting that allows seeds or
     fruit to be folded in.
  3. Push "start"
  4. When the signal sounds ,add raisins.
  5. Remove the bread about 3 1/2 hours later.
  6. Recipe makes one large ( 3 cups flour loaf)
     Out of 366-Low-Fat-Name-Brand_recipes" cookbook
     Typed by Brigitte Sealing

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Potato Bread
 Categories: Cyberealm, Bread, Machine
      Yield: 1 loaf

      1 c  Water
      1    Egg or
    1/4 c  Egg substitute
      3 c  Better for bread flour
    1/4 c  Instant mash potato flakes
  1 1/2 ts Nonfat dry milk
      3 T  Sugar
  1 1/2 ts Salt
  1 1/2 ts Dry yeast
      1 T  Margarine

  1. Add ingredients tp pan in order listed. If your machine calls
     for dry ingedients first reverse the order.
  2. Program for "Bread" or "regular" setting.
  3. Push "start".
  4. Remove bread about 4 hours later.
  5. Recipe makes one large (3 cups flour) loaf.
     Out of "366-Low-Fat_brabd_name_recipes" cookbook
     Typed by Brigitte Sealing

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Joyce's Lazy White Bread
 Categories: Improv, Kohl, Breads
      Yield: 1 recipe

      1 c  Milk
      3 T  Sugar
      1 T  Salt
  4 1/2 c  White flour
      2 T  Butter or oleo
      1 c  Warm water
      2 pk Yeast

  Mix water, yeast, and 1 T sugar. Scald milk. Add butter, rest of
  sugar, and salt. Combine all ingredients. Beat 2 minutes. Set aside
  until doubled in size. Stir down, then pour into greased pan. Bake in
  a preheated 375 degree oven for 50 minutes.

  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
  A Collection of Recipes from the Kitchen of Joyce & Clem Kohl

MMMMM



MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Pumpkin Bread
 Categories: Improv, Kohl, Breads
      Yield: 1 servings

      1 ts Nutmeg
      1 ts Cinnamon
      3 c  Sugar
      1 c  Corn oil
      4    Eggs
    1/2 ts Salt
      1 c  Pumpkin
    1/3 c  Water
      2 ts Baking soda
      3 c  Flour

  Mix together nutmeg, cinnamon, sugar, oil, eggs, and salt. Add
  pumpkin, water, soda, and flour. Grease pans and fill 2/3 full. Bake
  350 degrees for 1 hour in a preheated oven. Cool 10 minutes before
  removing bread from the pans.

  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
  A Collection of Recipes from the Kitchen of Joyce & Clem Kohl

MMMMM



MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Monkey Bread
 Categories: Improv, Kohl, Breads
      Yield: 1 servings

           Frozen Bread
           Melted butter

  Thaw bread overnight in the refrigerator. Cut bread into 1" slices.
  Spread slices with fingers. Dip slices into melted butter and layer
  them into a Bundt pan. Set aside to rise - about 2 hours.  Bake ina
  preheated 350 degree oven for 30 minutes.

  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
  A Collection of Recipes from the Kitchen of Joyce & Clem Kohl

MMMMM



MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Maxine's Cornbread Muffins
 Categories: Improv, Kohl, Breads
      Yield: 1 servings

    1/2 c  Corn meal
    1/2 c  Flour
           Salt
      4 ts Sugar
      4 ts Baking powder
      1    Egg - beaten
           Milk
      1 T  Wesson oil

  Beat the egg in a measuring cup. Then add enough milk to the beaten
  egg to measure 3/4 cup.  Mix all dry ingredients together. Mix egg,
  milk and oil together, and add to the dry mixture. Mix well. Pour
  into muffin pan. Bake at 450 degrees until golden brown - about 15-20
  minutes.

  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
  A Collection of Recipes from the Kitchen of Joyce & Clem Kohl

MMMMM



MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Myrtle's Brown Bread
 Categories: Improv, Kohl, Breads
      Yield: 1 recipe

  7 1/2 c  Flour - unbleached & ww
      2 T  Dry yeast
      4 c  Water
      2 T  Honey
      4 T  Sorghum molasses
      2 T  Salt (or less)
           Oil or butter

  Use half unbleached and half whole wheat flours - or use ALL whole
  wheat.

  Place flour in an oven no hotter than 150 degrees for 20 minutes.
  Dissolve yeast in 1 cup warm water. Add honey and set aside. Dissolve
  molasses in 1 cup water. Set aside until flour is warm. When flour is
  warm, mix all liquids together and add to flour along with salt.
  Stir.  Do not knead mixture vigorously. Slowly add enough of the
  remaining water to make a sticky dough. Oil or butter pans. Put
  mixture in pans filling to 1/3 or 1/2 full. Let dough rise 1 hour.
  Bake in a preheated 375 degree oven 35-40 minutes. Crust should be
  golden brown. Let cool in pans, then remove. Can be frozen in plastic
  bags.

  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
  A Collection of Recipes from the Kitchen of Joyce & Clem Kohl

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Lemon Jello Cake
 Categories: Improv, Kohl, Cakes
      Yield: 1 recipe

      1    Lemon Velvet cake mix
      1 pk Lemon Jello (3-oz)
    3/4 c  Cooking oil
    3/4 c  Water
      4    Eggs

  Mix together: Cake mix, jello, oil, water and eggs.

  Bake in an oblong pan at 350 degrees 30-35 minutes. While the cake is
  baking, prepare the glaze.

  Glaze: Mix powdered sugar and lemon juice together.

  Glazing the cake: Poke holes into the HOT cake with a fork. Pour glaze
  over the allow the glaze to run into the fork holes and around the
  sides.

  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
  A Collection of Recipes from the Kitchen of Joyce & Clem Kohl

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Healthier Bagels
 Categories: Improv, Breads
      Yield: 12 bagels

      2    Envelopes dry yeast
  1 1/2 c  Warm water
      4 c  Unbleached white flour
           - may need 4 1/2 cups
      1    Egg white
      1 T  Water

  Combine yeast and the 1 1/2 cups warm water in a large bowl. Stir to
  dissolve yeast and let sit for 2 to 3 minutes.

  Add flour 1 cup at a time. (The early part of this procedure may be
  done with an electric mixer. When dough starts to become stiff, mix
  remaining flour with wooden spoon.) Knead dough 8 to 10 minutes,
  until it is smooth and elastic. Cover and let rise 30 minutes.

  Divide dough into 12 portions. Roll each piece into a smooth ball.
  Punch a hole in center of dough and shape like a bagel. Cover and let
  rise 20 minutes.

  In a large pot bring 1 gallon of water to a boil. Add 3 to 4 bagels
  at a time and simmer for 5 minutes, turning once. Drain. Beat egg
  white and 1 tablespoon water together lightly. Brush the bagels with
  egg white mixture. Sprinkle on any desired seasonings. Bake in
  preheated 375 degree oven 30 minutes, or until brown.

  Approximate values per bagel: 156 calories, trace fat, 0 mg
  cholesterol, 32 g carbohydrates, 5 mg sodium, 3 percent calories from
  fat

  From The Arizona Republic, March 29, 1995
  Typed by Joyce Kohl, THE IMPROV BBS

MMMMM



MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Pantry Chocolate Lime Pie
 Categories: Improv, Pies, Desserts
      Yield: 8 servings

      1 pk Unflavored gelatin 1/4 oz
      2 T  PLUS 1/4 cup water
      1 pk 3 3/8 oz pkg instant
           - vanilla pudding
  1 1/2 c  Non-fat milk
    1/3 c  Freshly squeezed lime juice
      1 c  Frozen light whipped topping
           - defrosted
      2 ts Lime zest
      1    Ready-made chocolate pie
           - crust

  In a small bowl, sprinkle gelatin over 2 tablespoons cool water.
  Allow to soften 5 minutes. Boil 1/4 cup water and pour over gelatin,
  stirring until gelatin is dissolved. Place in refrigerator until
  cool, about 10 minutes.

  Meanwhile, place pudding mix in large bowl. With electric beaters,
  mix in milk and lime juice, then whipped topping and lime zest. Set
  aside until gelatin is cool.

  With beaters again, combine gelatin mixture with pudding mixture. Pour
  into crust and chill several hours or overnight.

  Approximate values per serving: 194 calories; 1g fat; 1 mg
  cholesterol; 301 mg sodium; 0.5 percent calories from fat.

  From The Arizona Republic March 29, 1995 - Typed by Joyce Kohl
  THE IMPROV BBS

MMMMM



MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Datenut Muffins
 Categories: Improv, Desserts
      Yield: 12 servings

  1 1/2 c  Dates
      3 c  Hot water (120 degrees)
    3/4 c  Margarine
  1 1/2 c  Sugar
      2 lg Eggs - extra large
  1 1/2 ts Vanilla
    1/3 ts Salt
  1 1/2 c  Water
  1 1/2 ts Baking powder
      1 c  Pecans, coarsely chopped
  2 1/2 c  All purpose flour, sifted

  Soak the dates in 3 cups hot water for 10 minutes. Drain the water and
  refrigerate dates for about 30 minutes; they must be cold before
  using. Heat oven to 350 degrees. Cream together margarine and sugar.
  Add the eggs, vanilla, salt, 1 1/2 cups water, baking soda, pecans
  and flour, mixing as little as possible, until just moist. Fold in
  the dates. Place in muffin cups and bake at 350 degrees for 20 to 25
  minutes.

  Note: Using half the amount of margarine decreases the fat amount by 6
  grams per serving and the difference isn't noticed and does not
  compromise the flavor.

  Approximate calories per serving: 427
  19 g fat, 35 mg cholesterol, 63 g carbohydrates, 362 mg sodium

  Recipe from Luby's Cafeteria in Phoenix, Arizona

MMMMM



MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Butter Pecan Cookies
 Categories: Improv, Cookies, Desserts
      Yield: 4 dozen

      1 c  Butter or oleo, softened
    2/3 c  Brown sugar, packed
      1    Egg
      2 c  Flour
    1/2 ts Salt
           Pecan halves

  Preheat oven to 375 degrees. Cream together butter and sugar; blend in
  egg. Stir together flour and salt in separate bowl. Stir into creamed
  mixture. Drop mixture from teaspoon onto pan, spacing each 2 inches
  apart. Top each with pecan half. Bake for 10 to 12 minutes.

  Approximate values per serving: 78 calories, 6 g fat, 15 mg
  cholesterol, 65 mg sodium, 62 percent calories from fat.

  Taken from The Arizona Republic March 29, 1995
  Type by Joyce Kohl,THE IMPROV BBS

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Hamburger Cookies
 Categories: Improv, Cookies, Desserts, Kids
      Yield: 6 cookies

      2 T  Vanilla frosting
     12    Vanilla wafers
      2 T  Green-tinted coconut
      6    Chocolate-covered round mint
           - cookies or patties
           Honey, warmed
           Sesame seeds

  For each hamburger cookie, spread 1/2 teaspoon of frosting on flat
  side of one vanilla wafer. Place one teaspoon coconut and one mint
  cookie on frosting. spread flat side of second vanilla wafer with 1/2
  teaspoon frosting; place frosting side down on mint cookie.

  Brush top of "hamburger" with honey; sprinkle with sesame seeds.
  Repeat to make 5 more cookies.

  Recipe can be doubled or tripled easily.

  Tip: To tint coconut, place coconut and 1 to 2 drops of green food
  color in a resealable plastic bag. Seal bag and shake until coconut
  is uniformly colored.

  Approximate values per serving: 168 calories, 7 g fat, 16 mg
  cholesterol, 23 g carbohydrates, 68 mg sodium, 39 percent calories
  from fat.

  Recipe submitted to The Arizona Republic by Kim and Mark Holtzen of
  Scottsdale, Arizona. Typed by Joyce Kohl, THE IMPROV BB

MMMMM



MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Jewish Rye Bread
 Categories: Breads
      Yield: 2 loaves

           POOLISH :
      3 c  Spring Water, 75 degrees
  1 1/2 ts Dry Yeast
      2 tb Sugar, raw or granulated
      3 c  Flour, unbleached bread
           FINAL DOUGH :
      2 c  Rye Flour, medium ground
    1/4 c  Caraway Seeds
      1 tb Oil, vegetable
      1 tb Salt, sea
      1 tb Sugar, raw or granulated
      3 c  Flour, unbleached bread

  MAKE & FERMENT THE POOLISH (allow 5 hours):
  :       Combine the water, yeast, and sugar in a 6-quart bowl. Let
  stand 1 minute, then stir with a wooden spoon until yeast and sugar
  are dissolved. Add the unbleached flour and stir until the
  consistency of a thick batter. Continue stirring for about 100
  strokes or until the strands of gluten come off the spoon when you
  press the back of the spoon against the bowl. Scrape down the sides
  of the bowl with a rubber spatula. Cover with a clean damp kitchen
  towel or plastic wrap, and put in a moderately warm (74-80 degree)
  draft-free place until it is bubbly and increased in volume. (The
  poolish can be refrigerated overnight. Allow to stand at room
  temperature for 2 hours before proceeding.)

  MIX & KNEAD THE FINAL DOUGH (20 minutes):
  :       Measure the ingredients and make sure all ingredients,
  including the poolish are at 74-80 degrees. Transfer the poolish to
  your mixing bowl. Add the rye flour, caraway seeds, oil, salt, and
  sugar. Stir with a wooden spoon until well combined. Add enough of
  the unbleached flour to make a thick mass that is difficult to stir.
  Turn out onto a well-floured surface. Knead, adding more of the
  remaining flour when needed until dough is soft and smooth, 15-20
  minutes. The dough is ready when a small amount pulled from the mass
  springs back quickly.

  FERMENT THE DOUGH (2 hours):
  :       Shape the dough into a ball and let it rest on a lightly
  floured surface while you lightly butter or grease a large bowl.
  Place the dough in the bowl and turn the dough to coat the top. Take
  the dough's temperature; the ideal is 78 degrees. Cover with a clean
  damp kitchen towel or plastic wrap and put in a moderately warm
  (74-80 degrees) draft-free place until doubled in volume.
  :       NOTE: If the dough temperature is higher than 78 degrees, put
  in a cooler than 78 degree place like the refrigerator, until the
  dough cools to 78 degrees. If it is lower than 78 degrees, put it in
  a warmer than 78 degree place until the dough warms up to 78 degrees.
  The point is to try to keep the dough at 78 degrees during its
  fermentation. If you do have to move the dough, be gentle and don't
  jostle it, or the dough may deflate.

  FERMENT THE DOUGH A SECOND TIME (45 minutes):
  :       Deflate the dough by pulling up on the sides and pushing down
  in the center. Re-form into a ball, return to the ball, and cover
  again with a damp towel or plastic wrap. Put in a moderately warm
  (74-80 degree) draft-free place until doubled in volume.

  FERMENT THE DOUGH A THIRD TIME (45 minutes):
  :       Deflate again the same as before, shape into a ball, return to
  bowl, and cover again. Put in a moderately warm (74-80 degree) place
  until doubled again.

  DIVIDE & SHAPE THE DOUGH INTO LOAVES (10 minutes):
  :       Deflate the dough by pushing down in the center and pulling
  up on the sides. Transfer the dough to a lightly floured work surface
  and knead briefly. Cut the dough into 2 equal pieces. Flatten each
  with the heel of your hand using firm direct strokes. Shape each
  piece into a tight ball for round loaves.

  PROOF THE LOAVES (1 hour):
  :       Place the loaves on a lightly floured board. Cover with a damp
  towel or plastic wrap and put in a moderately warm (74-80 degree)
  place until doubled in volume.

  BAKE THE LOAVES (45 minutes):
  :       45 minutes to 1 hour before baking, preheat the oven and
  baking stone, if you have one, on the center rack of the oven to 450
  degrees.
  :       The oven rack must be in the center of the oven. If it is in
  the lower third of the oven, the bottoms of the breads may burn, and
  if it is in the upper third, the top crusts may burn.

:       Using a very sharp, serrated knife or a single-edged razor
  blade, score the loaves by making quick shallow cuts 1/4 to 1/2 inch
  deep along the surface. Slide the loaves one at a time onto the
  baking stone, if you are using one, and quickly spray the inner walls
  and floor of the oven with cold water from a spritzer bottle. If
  there's an electric light bulb in the oven, avoid spraying it
  directly...it may burst. Spray for several seconds until steam has
  filled the oven. Quickly close the door to trap the steam and bake 3
  minutes. Spray again in the same way, closing the door immediately so
  that steam doesn't escape. Bake 12 minutes. Reduce heat to 400
  degrees and bake until loaves are a rich caramel color and the crust
  is firm, another 15-20 minutes.
  :       To test the loaves for doneness, remove and hold the loaves
  upside down. Strike the bottoms firmly with your finger. If the sound
  is hollow, the breads are done. If it doesn't sound hollow, bake 5
  minutes longer.
  :       Cool completely on wire racks.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Cherry Swirls
 Categories: Improv, Kids, Desserts
      Yield: 30 swirls

      1 cn Cherry-pie filling (1#-5oz)
      1 pk Pie-dough mix
      2 T  Butter or margarine
      5 T  Sugar
      2 ts Cinnamon

  Preheat oven to 350 degrees. Prepare pie dough according to package
  directions. Roll out half the dough into a rectangular shape the
  thickness of a piecrust.  Spread half the butter or margarine thinly
  onto the dough (or dot it on).

  Mix sugar and cinnamon in a small bowl.  Sprinkle half the mixture
  over the top of the dough.

  Place less than half of the cherry-pie filling in a row on the dough,
  then roll the dough around the cherries.  Cut into slices about the
  width of a cherry.

  Put slices on a lightly greased or parchment-lined cookie sheet.  If a
  swirl is missing a cherry, add one before baking.  You may also wish
  to spread a little extra sauce from the pie filling on top of the
  swirls, but you'll still probably have a little leftover filling.

  Repeat with the remaining pie dough and other ingredients.

  Bake for 20-25 minutes or until slightly browned. Makes approximately
  30 swirls.

  Approximate values per serving: 70 calories, 3 g fat, 2 mg
  cholesterol, 11 g carbohydrates, 47 mg sodium, 38 percent calories
  from fat.

  Typed by Joyce Kohl, THE IMPROV BBS.  Taken from The Arizona Republic

MMMMM
---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Seven Minute Frosting
 Categories: Improv, Kohl, Desserts, Frosting
      Yield: 1 recipe

      2    Egg whites
  1 1/2 c  Sugar
    1/4 ts Cream of tartar
    1/3 c  Water
      1 ts Vanilla
    1/4 ts Almond extract

  Place egg whites, sugar, cream of tartar and water in the top of a
  very large double boiler.  Put over simmering (not boiling) water and
  beat with rotary hand mixer for 6 to 7 minutes until frosting
  increases in volume and forms firm peaks when beater is lifted.  Beat
  in vanilla and almond extracts.  Spread on cake immediately.

  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
  A Collection of Recipes from the Kitchen of Joyce and Clem Kohl

MMMMM



MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Strawberry Cake
 Categories: Improv, Kohl, Desserts, Cakes
      Yield: 1 cake

      1    White cake mix
      1    3-oz pkg strawberry Jello
      4    Eggs
      1 c  Oil
      1    10-oz pkg strawberries,
           - frozen
      1 c  Chopped nuts

  Mix cake mix and Jello together.  Add eggs, oil, and thawed
  strawberries. Beat well, then add nuts.  Bake in preheated 350 degree
  oven 45 minutes.

  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
  A Collection of Recipes from the Kitchen of Joyce and Clem Kohl

MMMMM



MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Buttermilk Cheese Rolls
 Categories: Improv, Breads
      Yield: 12 rolls

      2 c  All-purpose Flour minus 1 T
      1 T  Baking powder plus 2 ts
    1/2 ts Baking soda
           Pinch of salt
      6 T  Chilled stick margarine
      1 c  Buttermilk (1.5 percent)
  1 1/2 oz Sharp Cheddar cheese; grated
           - about 1/3 cup
      2 T  Margarine
    1/4 ts Garlic powder

  Preheat oven to 450 degrees. Line baking sheet with parchment or wax
  paper; spray with non-stick cooking spray. Sift together first 4
  ingredients. Add 6 tablespoons margarine and blend with pastry cutter
  until mixture resembles coarse crumbs. Add buttermilk and cheese;
  combine with fork, handling dough as little as possible. Drop by
  spoonfuls onto prepared baking sheet; bake until lightly browned,
  8-10 minutes.

  While biscuits are baking, melt 2 tablespoons margarine and stir in
  garlic powder. When biscuits are done, remove from oven and brush
  margarine mixture evenly over warm biscuits. Remove from baking sheet
  and serve immediately.

  Approximate values per roll: 162 calories, 9 g fat, 4 mg cholesterol,
  480 mg sodium, 51 percent calories from fat.

  Taken from The Arizona Republic; Typed by Joyce Kohl (THE IMPROV BBS)

MMMMM



MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Double Crust Lemon Pie
 Categories: Improv, Desserts, Pies
      Yield: 8 servings

           Pastry for Two-Crust Pie
    1/4 c  Cornstarch
    1/4 c  Water
  1 1/2 c  Boiling water
  1 1/2 c  Sugar
      2 T  Grated lemon peel
      1 T  Butter or margarine
      2    Eggs, slightly beaten
    1/4 c  Lemon juice

  Blend cornstarch with 1/4 cup water. Add boiling water. Cook and stir
  over medium heat until mixture comes to a boil and is very thick and
  clear. Add sugar, lemon peel and butter. Cool.

  Stir in eggs and lemon juice. Turn into pastry-lined 9-inch pie pan.
  Add top crust; flute edges and cut vents.

  Bake in moderate oven (375 degrees) for 30 minutes, then in hot oven
  (425 degrees) for 5 to 10 minutes or until top of pie is golden. Cool
  on rack before serving.

  Approximate values per serving, filling only: 199 calories, 3 g fat,
  57 mg cholesterol, 42 g carbohydrates, 31 mg sodium, 13 percent
  calories from fat.

  Taken from The Arizona Republic and Typed by Joyce Kohl (THE IMPROV
  BBS)

MMMMM



MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Gingerbread
 Categories: Improv, Kohl, Desserts, Cakes
      Yield: 1 cake

    1/2 c  Shortening
    1/2 ts Salt
      1 ts Cinnamon
    1/2 ts Ginger
    1/4 ts Nutmeg
    1/8 ts Cloves
    1/2 c  Sugar
      1 c  Molasses
  2 1/2 c  Flour
    1/2 ts Baking powder
      1 ts Baking soda
      1 c  Boiling water
      2    Eggs

  Cream together shortening, sugar and eggs.  Mix together flour,
  spices, baking powder and baking soda.  Mix together molasses and
  water.  Add alternately liquid mixture and dry mixture to creamed
  mixture.

  Bake in a well-greased 9 x 13 inch pan in a preheated oven at 350
  degrees 50-60 minutes.

  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
  A Collection of Recipes from the Kitchen of Joyce and Clem Kohl

MMMMM



MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Quick Dessert
 Categories: Improv, Kohl, Desserts
      Yield: 1 recipe

      1 pk Raspberry Jello
      1 md Jar applesauce
           Graham crackers
           Cool whip

  Layer pan with graham crackers.  Mix together jello and applesauce.
  Put on top of graham crackers. Spread Cool Whip over the top.  Chill
  2 hours before serving.

  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
  A Collection of Recipes from the Kitchen of Joyce and Clem Kohl

MMMMM



MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Soup to Nuts Cake
 Categories: Improv, Desserts, Cakes
      Yield: 1 cake

      2    Sticks oleo, softened
      2 c  Sugar
      5    Eggs
      4 c  Graham cracker crumbs
      1 c  Tomato soup (do not dilute)
  1 1/2 ts Baking soda
  1 1/2 ts Baking powder
      2 ts Vanilla

  Cream together oleo and sugar.  Add eggs.  Beat.  Add remaining
  ingredients and mix well.  Batter will be thick.  Pour into a
  well-greased 9 x 13 inch pan or tube pan.  Bake in a preheated 350
  degree oven 50 minutes.

  Frost with lemon icing.

  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
  A Collection of Recipes from the Kitchen of Joyce and Clem Kohl

MMMMM



MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Apricot-Pecan Butter Strudel
 Categories: Pastries, Fruits, Nuts
      Yield: 32 servings

MMMMM-----------------------STRUDEL DOUGH----------------------------
    1/2 lb Unsalted Butter
    1/2 pt Vanilla Ice Cream; softened
      2 c  Unbleached All-Purpose Flour

MMMMM--------------------------FILLING-------------------------------
    1/2 c  Apricot Preserves
  1 1/3 c  Golden Raisins
      1 c  Pecans; coarsely ground

  To prepare dough: Put butter in a medium saucepan and melt slowly
  over low heat. Do not let butter brown. Pour warm butter into a large
  bowl. Add ice cream and stir together until ice cream is melted.
  Mixture will look lumpy. Add flour and stir together until flour is
  incorporated and soft dough forms. Cover and refrigerate at least 2
  hours or overnight. Chilled dough should feel firm to touch.

  To fill each strudel: Remove dough from refrigerator and divide it
  into 4 pieces. Roll 1 piece of dough between your hands into a small
  ball. Do this quickly so that dough does not soften. Press dough into
  a 1" thick disc. Lightly flour rolling surface and roll dough to 12 x
  6" rectangle about 1/8" thick. Lift and turn dough several times as
  you roll it so it doesn't stick to rolling surface. the 12" side of
  dough should be facing you.

  Leaving 1/2" edge all around, spread 2 tb of apricot preserves evenly
  over dough. Sprinkle evenly with 1/3 cup raisins and 1/4 cup pecans.
  With long side still facing you, roll up strudel. Press edges and
  seam together to seal tightly. Repeat with 3 remaining pieces of
  dough. Each strudel strip can be wrapped separately in aluminum foil
  and frozen at this point for up to 3 months.

  Position oven rack in bottom third of oven. Preheat oven to 375F.
  Unwrap as many strudel strips as you want to bake. Line baking sheet
  with aluminum foil from frozen strudel. Place strudel, seam side
  down, on baking sheet. If baking more than one, place strips 2"
  apart. Bake 35 to 40 minutes, reversing baking sheet front to back
  after 25 minutes to ensure even browning. Strudel crust should look
  golden brown. Cool 10 minutes on baking sheet. Transfer to a wire
  cooling rack to cool completely.

  Source: Medford Mail Tribune, 20 December 1994
  Typed by Katherine Smith

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Apple Cupcakes with Cream Cheese Frosting
 Categories: Fruits, Cakes
      Yield: 12 cupcakes

MMMMM--------------------------CUPCAKES-------------------------------
      1 c  Granny Smith Apples; peeled
           -and grated
      1 tb Cognac; or Brandy
  1 1/4 c  Unbleached All-Purpose Flour
    3/4 c  Sugar
      1 ts Baking Soda
    1/2 ts Salt
      1 ts Ground Cinnamon
    1/8 ts Ground Nutmeg
    1/4 ts Ground Cloves
      2 lg Eggs
    1/2 c  Canola Oil; or Corn Oil
      1 ts Vanilla Extract

MMMMM-------------------CREAM CHEESE FROSTING------------------------
      4 tb Unsalted Butter; soft
      3 oz Cream Cheese; softened
      1 ts Vanilla Extract
  1 1/2 c  Powdered Sugar

  Position rack in middle of oven. Preheat oven to 350F. Line 12 medium
  muffin tins with paper cupcake liners. Put grated apple in a small
  bowl and stir in brandy. Put flour, sugar, baking soda, salt,
  cinnamon, nutmeg and cloves in a large bowl of an electric mixer. Mix
  on low speed just to combine ingredients. Mix in eggs, oil, 1 ts
  vanilla, and apple mixture.

  Divide batter among 12 muffin tins, about 3 tb batter each. Bake until
  toothpick inserted in center of cupcake comes out clean, about 23-25
  minutes. Reverse baking sheets after 12 minutes, front to back, to
  ensure cupcakes bake evenly. Cool cupcakes for 5 minutes in pan.
  Transfer cupcakes in their paper liners to wire rack to cool
  completely.

  Put butter, cream cheese, and 1 ts vanilla in large bowl of an
  electric mixer and beat on medium-low speed for about 1 minute until
  mixture is smooth and butter and cream cheese are thoroughly
  combined. Decrease speed to low and add powdered sugar in 2
  additions. Beat until powdered sugar is incorporated and frosting is
  smooth. Spread cream cheese frosting over top of each cupcake.

  Source: Medford Mail Tribune, 20 December 1994
  Typed by Katherine Smith

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Pumpkin Cookies
 Categories: Cookies, Vegetables, Holidays
      Yield: 4 1/2 dozen

      1 c  Butter; at room temperature
      1 c  Sugar
      1 c  Canned Pumpkin
      1 lg Egg
      1 ts Vanilla Extract
      1 ts Angostura Bitters
      2 c  All-Purpose Flour
      2 ts Pumpkin Pie Spice
      1 ts Baking Powder
      1 ts Baking Soda
      1 ts Ground Cinnamon
      1 ts Salt
    1/2 ts Ground Cloves
    1/2 c  Dark Raisins
    1/2 c  Pecans; chopped

MMMMM--------------------------FROSTING-------------------------------
      1 c  Packed Dark Brown Sugar
      6 tb Butter
    1/4 c  Milk
      1 ts Vanilla Extract
      1 pn Salt
      2 c  Powdered Sugar

  Heat the oven to 325F. In a large mixer bowl, cream butter and sugar
  together for 3 minutes. Add pumpkin, egg, vanilla and bitters and mix
  well. In another bowl, whisk together the flour, pumpkin pie spice,
  baking powder, soda, cinnamon, salt and cloves. Slowly add flour
  mixture to pumpkin mixture; mix until combined. By hand, stir in
  raisins and pecans. Drop by heaping teaspoonfuls onto a greased
  cookie sheet. Bake 10 to 15 minutes, or until the top of the cookie
  springs back when touched with your finger. Transfer to racks and let
  cool completely before frosting.

  Meanwhile, make the frosting: In a small saucepan, melt brown sugar
  and butter together, then stir in milk. Bring to a boil over medium
  heat, lower the heat, and cook gently for 3 minutes, stirring
  occasionally. Remove from heat and cool. Stir in vanilla, salt and
  powdered sugar and beat until well-combined.

  Source: Medford Mail Tribune
  Typed by Katherine Smith

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Grape Nut Bread
 Categories: Cyberealm, Kooknet, Breads, Breakfast
      Yield: 2 loaves

      1 c  Grape nuts
      2 c  Buttermilk
      2 c  Sugar
      2    Eggs
  3 1/2 c  Flour
    1/2 ts Salt
      1 ts Baking soda
      2 ts Baking powder

  Soak grape nuts in buttermilk for 10 minutes. Beat sugar and eggs
  together in a large bowl. Add milk/Grape nuts mixture. Sift flour,
  salt, soda, and powder together, and stir thoroughly into the Grape
  Nuts mixture. Pour into 2 greased and floured 9 x 5 inch loaf pans
  and bake at 350F for 45 minutes, or until toothpick comes out clean.
  Makes 20 servings.

  Nutritional info per serving: 190 calories; 4 gm protein; 42 gm
  carbohydrates; 1 gm fat; .4 gm fiber; 22 mg cholesterol; 199 mg
  sodium. Exchanges: .1 milk, 2.7 bread, .1 meat, .1 fat

  Source: Watertown Daily Times
  Typed in MM format by Linda Fields, Cyberealm BBS and home of Kook-Net
  Watertown, NY 315-786-1120

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Special K Cookies
 Categories: Improv, Cookies, Desserts
      Yield: 3 dozen

      1 c  White sugar
      1 c  Light corn syrup
      6 c  Special K cereal
      1 c  Peanut butter

  Combine sugar and syrup in saucepan and bring to a complete boil, then
  turn off heat and stir in Special K cereal and peanut butter.  Stir
  until thoroughly combined.  Turn out into a bowl.  Form into balls
  immediately. May also be dropped by spoonfuls onto waxed paper, or
  pressed lightly into a greased 8 x 8 inch pan.  Let cool and cut into
  squares.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Chocolate-Malt Cake
 Categories: Improv, Cakes, Desserts
      Yield: 15 servings

      1 pk German chocolate cake mix
    1/2 c  Natural-flavored instant
           - malted-milk powder (may
           - need up to 3/4 cup)
           Chocolate-Malt Frosting

  Grease and flour two 8 or 9-inch round pans. Prepare cake as directed,
  adding malted-milk powder.  Pour into pans. Bake as directed. Cool 10
  minutes. Remove from pans. Let cool completely. Fill layers and frost
  with Chocolate-Malt Frosting.

MMMMM



MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Chocolate-Malt Frosting
 Categories: Improv, Cakes, Frostings, Desserts
      Yield: 1 recipe

    1/4 c  Natural-flavored malted-milk
           - powder
      3    Eggs
  1 1/4 c  Semisweet-chocolate chips
    3/4 c  Soft margarine or butter

  Blend in medium saucepan the malted-milk powder and eggs. Beat on high
  speed 1 minute. Cook mixture over medium heat, beating on high speed
  for 7 minutes. Remove from heat. Beat in chocolate chips a little at
  a time. Beat in soft margarine or butter until blended. Return to
  heat until butter or margarine is melted. Pour into small bowl.
  Refrigerate until firm, about 1 hour. Beat on high speed until light
  and fluffy, 2-3 mins.

  Spread on cooled cake (recipe is for Malted-Milk Cake, but is
  excellent on other cakes, too!)

MMMMM



MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Malted-Milk Cake
 Categories: Improv, Cakes, Desserts
      Yield: 15 servings

      1 pk White cake mix
    3/4 c  Instant malted-milk powder
           16-oz can ready-to spread
           - frosting, any flavor

  Heat oven to temperature called for on cake-mix package.  Place dry
  cake mix in bowl and add 1/2 cup malted-milk powder.  Proceed
  according to package directions.  Use two greased and floured 9-inch
  round cake pans. Bake and cool according to package directions.  Stir
  remaining 1/4 cup of malted-milk powder into frosting.

  Approximate values per serving: 217 calories, 7 g fat, 8 mg
  cholesterol, 37 g carbohydrates, 55 mg sodium, 29% calories from fat.

MMMMM



MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Strawberry "Shortcake"
 Categories: Improv, Desserts
      Yield: 6 servings

      2 lb Strawberries, washed and
           - stems removed (or use
           - frozen strawberries
    1/2 c  Graham cracker crumbs
      1 c  Granola
    1/2 c  Brown sugar
           Plain yogurt or sour cream
           - for lower fat content OR
           - use whipped cream (best)

  Preheat the oven to 375 degrees.  Put the strawberries (one layer)
  into a baking dish.  Mix graham cracker crumbs, granola and brown
  sugar together then sprinkle the mixture over the strawberries.

  Bake for 30 minutes until the strawberries are soft and most of their
  moisture has been absorbed into the crumb mixture.

  Serve warm.  May be topped with plain yogurt, sour cream, or whipped
  cream.  Absolutely delicious!

MMMMM



MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Gingerbread Scones
 Categories: Cyberealm, Breads, Breakfast
      Yield: 8 scones

      2 c  Flour
      3 tb Brown sugar
      2 ts Baking powder
      1 ts Ground ginger
    1/2 ts Baking soda
    1/2 ts Salt
    1/2 ts Ground cinnamon
    1/4 c  Butter
      1    Beaten egg yolk
    1/3 c  Molasses
    1/4 c  Milk
      1    Slightly beaten egg white
           Coarse sugar (optional)
      1    Recipe Nutmeg Whipped Cream

MMMMM----------------FOR THE NUTMEG WHIPPED CREAM---------------------
    1/2 c  Whipping cream
      1 tb Sugar
    1/4 ts Finely shredded orange peel
    1/4 ts Vanilla
    1/8 ts Ground nutmeg

  For the scones:

  In a large mixing bowl, combine the flour, brown sugar, baking powder,
  ground ginger, baking soda, salt and cinnamon. Using a pastry cutter,
  cut in the butter until the mixture resembles coarse crumbs. Make a
  well in the center.


  In a small mixing bowl, stir together the egg yolk, molasses, and
  milk; add all at once to the center of the flour mixture. With a
  fork, stir until combined (mixture may seem dry).

  Turn dough onto a lightly floured surface. Quickly knead dough for
  10-12 strokes or until nearly smooth. Pat of lightly roll dough into
  a 7" circle. Cut into 8 wedges. Arrange wedges on an ungreased baking
  sheet about 1 inch apart. Brush with egg white and sprinkle with
  coarse sugar if desired.

  Bake at 400F for 12-15 minutes or till lightly brown. Cool scones on a
  wire rack for 20 minutes. Serve warm with Nutmeg Whipped Cream if
  desired.

  Nutritional info per serving: 223 calories; 7 gm total fat (4 gm sat.
  fat); 43 mg chol; 286 mg sodium; 37 gm carbo; 1 gm fiber; 4 gm pro.

  To freeze: Cool scones completely and wrap tightly in foil; place in
  freezer bags. Freeze for up to 3 months. Place frozen, foil-wrapped
  scones in a 300F oven and heat for 15-20 minutes or until warm (10-15
  minutes if thawed).

  For the Nutmeg Whipped Cream:

  In a chilled small mixer bowl, combine all of the ingredients. Beat
  with chilled beaters of an electric mixer on medium speed until soft
  peaks form. Serve immediately or cover and chill until needed, up to
  2 hours. Makes 1 cup.

  Nutritional info per 2 Tbsp:  58 calories; 6 gm total fat (3 gm sat
  fat); 20 mg chol; 6 mg sodium; 2 gm carbo; 0 gm fiber; 0 gm prot.

  Source:  Better Homes and Gardens Magazine, Feb. 1995
  Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120

MMMMM

---

---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02

      Title: Herb Scones
 Categories: Breads
      Yield: 9 servings

      2 c  Flour
      1 ts Cream of tartar
    1/2 ts Baking soda
    1/2 ts Salt
      1 tb Dried herbs, your choice
    1/4 c  Grated cheddar cheese
      4 tb Unsalted butter
    3/4 c  Milk

       Note; Be sure to use chilled butter.  In addition, work rapidly after
  the flour and liquid have been mixed.

       Preheat oven to 450.  Sift all of the dry ingredients together into a
  bowl.  Add the herbs and cheese.
       Using a pastry cutter, cut in the chilled butter until the mixture
  looks like coarse crumbs.  Make a well in the center, and pour in the
  milk, blending rapidly to form a soft dough.  Do not overmix.
       Turn the dough out onto a floured board and pat or roll out to a
  1/2-inch thickness.  Using the rim of a glass or 3-inch biscuit cutter,
  cut into rounds and place them on a greased cookie sheet.  Bake for 10 to
  12 minutes, or until lightly browned.  Serve immediately, split open; or
  let cool on wire racks and freeze in airtight bags.  Reheat frozen scones
  in an oven at 325 degrees for about 10 minutes.
       Each serving contains 161 calories and 6 grams of fat.

