1 pk. active dry yeast
2 1/2 cups warm water
2 cups flour
1 tablespoon sugar

Dissolve yeast in 1/2 c. 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 and sugar and stir.

Days 6,7,8 & 9 – stir batter each day

Day 10 – add 1 cup each flour, sugar, milk and stir.

The batter is ready to use.

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

Yield:  2 loaves

1 c. starter                                2/3 c. oil
1 1/2 tsp. baking powder          1/4 tsp. baking soda
3 eggs                                       1 c. sugar
2 c. flour                                   1/2 tsp. cinnamon
Dash nutmeg                             Raisins, nuts, dried fruit, etc.
(optional

Combine ingredients. Pour batter into 2 greased loaf pans,
8 x 3 x 2 in. each. Preheat oven to 350; bake for 1 hour or until dry.

2/3 c. oil
1 tsp. salt
3/4 c. sugar
1 c. All-Bran
7-8 c. flour

Dissolve 2 packages dry yeast in 3 cups warm water. (Set aside). Mix all ingredients together. Butter a large bowl or crock pot; turn oven light on to warm. Knead dough thoroughly. Put in warm place. Let rise 1 hour or until doubled in size. Punch and knead gently and shape into 3 loaves. Place in bread pans and let rise again until doubled. Bake at 350 degrees for 25 minutes. Butter tops and bake 15 minutes more.

1/2 cup HERSHEY’S Butterscotch Chips
1/4 cup MOUNDS Sweetened Coconut Flakes
2 tablespoons finely chopped nuts
1 can (8 oz.) refrigerated quick crescent dinner rolls
Powdered sugar

1. Heat oven to 375°F.

2. Stir together butterscotch chips, coconut and nuts in small bowl. Unroll dough to form 8 triangles. Lightly sprinkle 1 heaping tablespoon butterscotch mixture on top of each; gently press into dough. Starting at shortest side of triangle, roll dough to opposite point. Place rolls, point side down, on ungreased cookie sheet; curve into crescent shape.

3. Bake 10 to 12 minutes or until golden brown. Sprinkle with powdered sugar. Serve warm. 8 crescents.

Ingredients
Batter:
1 cup (225 ml) sugar
1/2 cup (125 ml) butter
2-1/2 cups (600 ml) flour
2 tsp (10 ml) baking soda
1 tsp (5 ml) nutmeg
1/2 tsp (2 ml) cinnamon
3/4 cup (175 ml) plus 1 tbsp (15 ml) buttermilk
Topping:
1/2 cup (125 ml) sugar
1 cup (225 ml) walnuts, chopped
1/2 tsp (2 ml) cinnamon
1/2 tsp (2 ml) nutmeg

Preheat oven to 375 degrees (200 C.).

In mixing bowl cream together butter and sugar with electric mixer. Add eggs and beat once more.

Sift flour into separate bowl together with baking soda, nutmeg, and cinnamon. Add flour mixture and buttermilk to the first mixture, at low speed, alternating wet and dry.

Grease muffin tins and pour batter. Sprinkle nut topping on each. Bake 10 to 15 minutes

Makes 16

1 1/4 cups whole wheat pastry flour
½ cup unbleached white flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons margarine
1/3 cup apple juice
1 cup well-mashed, cooked sweet potato
3 tablespoons honey (or other sweetener)
1/2 cup finely chopped walnuts or pecans

Preheat the oven to 425 º
 
In a mixing bowl, sift together the flours, baking powder, and salt. Work
the margarine in with a pastry blender or the tines of a fork until the
mixture resembles a coarse meal. Add the apple juice, sweet potato, honey,
and nuts, and work them in to form a soft dough.
 
Turn the dough out onto a well-floured board and knead in just enough extra
flour to make the dough lose its stickiness.
 
With floured hands, divide the dough into 16 equal parts. Shape into small
balls and arrange on a lightly oiled cookie sheet, patting them down a bit
to flatten.
 
Bake for 12 to 15 minutes, or until a toothpick inserted into the center of
one tests clean.  Transfer the biscuits to a plate and serve hot.

vegetable cooking spray
1/2 cup flour
1/2 cup whole wheat flour
1/2 cup cornmeal
1 cup dark brown sugar, packed
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
8 ounces canned pumpkin puree
1/2 cup plain low-fat yogurt
2 1/2 tablespoons vegetable oil
1 egg
1 egg white
1 cup raisins

1. Heat the oven to 350°F. Spray a 9×5 inch loaf pan with vegetable cooking spray and lightly flour.

2. Combine the flours, cornmeal, sugar, baking powder, baking soda, cinnamon, allspice and salt in a large bowl.

3. Combine the pumpkin puree, yogurt, oil, egg and egg white in a medium bowl and mix well. Add the wet ingredients to the dry, along with the raisins and mix briefly. Do not over blend.

4. Pour the batter into the prepared pan and bake until a toothpick comes out clean, about 55 to 60 minutes.

5. Transfer the bread to a wire rack and cool slightly. Remove the loaf from the baking pan and cool completely before slicing.

This recipe can be made ahead and stored in an airtight container for up to one week. This bread can be frozen. Once the bread is completely cool, wrap well and freeze for up to three months.

1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
2 cups peeled, chopped apples
3/4 cup sugar
2 Tablespoons vegetable oil
1/4 cup Egg Beaters (egg substitute)
1 cup fresh cranberries
1/2 cup chopped walnuts

Mix flour, baking powder, cinnamon and soda. Set aside. Mix apples,
sugar and oil in medium bowl. Stir in Egg Beaters. Add flour mixture,
just until moistened. Batter will be thick. Stir in cranberries and
walnuts. Spread into a greased 8-1/2 x 4-1/2 x 2 1/2 loaf pan. Bake at
350° for 1 hour or until toothpick comes out clean.

Ingredients
2 cups (475 ml) milk
1/4 cup (60 ml) margarine or butter
2 eggs, slightly beaten
1/2 cup (125 ml) sugar
1 tsp (5 ml) cinnamon or nutmeg
1/4 tsp (1 ml) salt
6 cups (1425 ml) dry bread cubes (8 slices bread)
1/2 cup (125 ml) raisins, if desired

Heat oven to 350 degrees (175 C.).
Heat milk and margarine over medium heat until margarine is melted and milk is hot.
Mix eggs, sugar, cinnamon or nutmeg, and salt in 4 quarts (3775 ml) bowl.
Stir in bread cubes and raisins.
Stir in milk mixture.
Pour into ungreased 1-1/2 quarts (1425 ml) casserole.
Place casserole in pan on oven rack. Pour very hot water into pan until 1 inch deep.
Bake, uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean.
Serve warm and, if desired, with cream.

4 tsp ground cinnamon
2 tsp ground ginger
2 tsp ground nutmeg
1 tsp ground cloves
1 tsp allspice
1 cup non-dairy creamer

Combine ingredients and store in an airtight container. Use 1-2 tsp per cup
of coffee.

Famous Recipes

2 ½ cups flour
2 ½ teaspoons bicarb of soda
2 cups milk
1 cup raisons
2 cups digestive bran
2 eggs
1 ½ brown sugar
¼ teaspoon salt
½ cup oil
1 teaspoon vanilla essence

METHOD

Beat eggs and add sugar , oil , milk, vanilla
Mix together flour , salt , bicarb , and digestive bran
Add to egg mixture
Lastly add raisons
Spoon into muffin pans and bake at 160degres C / 330 degrees F for 15mins