Mix dry yeast with water; add rest of ingredients and put in refrigerator overnight or longer (can use in about an hour if desired). Roll out; put melted butter, brown sugar and cinnamon on dough. Roll up jelly roll fashion and cut in 1 1/2" pieces. Put on cookie sheet.

Powdered sugar Coffee Scald milk, add 1/2 c sugar, salt and shortening. Cool to lukewarm. In another bowl, place warm water, 3 Tbsp sugar, and yeast. Let yeast dissolve. In mixer bowl put milk mixture and yeast mixture along with the eggs and 3 c flour. Beat at hig

MIX CINNAMON AND SUGAR. AFTER DOUGH RISES, PUNCH DOWN. PLACE ON LIGHTLY FLOURED BOARD. ROLL OUT TO A 3/4" THICKNESS. CUT INTO 1" X 5" STRIPS. DIP STRIPS ONE AT A TIME INTO MELTED MARGARINE, THEN INTO CINNAMON, SUGAR MIX. CURL EACH STRIP TO FORM A ROLL. PLACE IN A

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 br

DO NOT USE INSTANT PUDDING FOR THIS RECIPE. COOK PUDDING AND MILK UNTIL THICK. STIR IN MARGARINE AND COOL TO LUKE WARM. DISSOLVE THE YEAST IN WARM WATER AND STIR INTO PUDDING MIX. BEAT IN ENOUGH FLOUR TO MAKE A SOFT DOUGH. (THE SOFTER THE DOUGH THE MORE TENDER THE ROLLS.) KN

Mix together sugar, salt, and shortening. Add eggs, milk and yeast dissolved in water. Blend. Add flour and vanilla and mix approximately 4 mins. or until a smooth dough is formed. Let rise for approximately 2 hours. Punch and let rest 20 mins. Divide dough into pieces of 1

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 b

1. Prepare sweet dough. Grease well 13" by 9" baking pan. In amall bowl, combine brwon sugar, pecans, raisins, and cinnamon. Set aside. Roll dough into 18" X 12" rectangle. Brush with melted butter; sprinkle with sugar mixture. 2. Starting at an 18 inch

Set the oven to 170 C (325 F, Gas Mark 3) and grease a 19 cm x 29 cm (7 1/2 inch x 11 1/2 inch) shallow tin with butter. Sift the flours, semolina or ground rice and cinnamon into a large bowl or food processor, adding the residue of bran from the sieve. Then put in the

For dough, soften yeast in lukewarm water. (Use warm water for dry yeast.) Pour scalded milk over sugar, salt and shortening. Cool to lukewarm. Stir in 1 cup flour. Add softened yeast and oats. Stir in enough more flour to make a soft dough. Turn out on lightly floured

Cream 1/4 cup butter or marg and 1/4 cup sugar. Spread on bottom of 9X9X2 square pan. Sprinkle with desired nuts, chopped or whole. Roll out dough 12 X 16 inches. Spread with 1/4 cup marg. Sprinkle with 1/2 cup sugar. Sprinkle with cinnamon and raisins. Roll up from long sid

Sift together dry ingredients. Add eggs to milk and stir into dry ingredients. Add melted fat. Pour into greased pan 8" square. Bake at 425 F. for 20 30 min. Serve hot plain, or butter generously and pour Bre r Rabbit Syrup over (or Steen s Cane syrup). Courtesy Telepho

Prepare large cast iron skillet: grease generously with bacon drippings so that bottom of skillet is well covered. Place skillet in 400 F. oven to heat. Meanwhile prepare batter: Combine dry ingredients, add eggs and butter milk, mixing well. Remove skillet from oven when gr

Preheat oven to 350F. Grease 9 by 5 inch loaf pan. Dust pan with cornmeal; shake out excess. Mix first 6 ingredients in large bowl. Whisk eggs, oil, milk and buttermilk in medium bowl. Add egg mixture and corn to dry ingredients and stir just until combined. Pour batter int

1. Sift flour, 1 cup sugar adn salt together. Cut in the butter until the mixture resembles coarse meal. If using oil, stir oil into liquid ingredients after adding the egg. 2. Dissolve yeast in warm water, stir vigorously, and allow to ferment for 5 to 10 minutes. Then

+++ servings are based on 8 for regular loaf, 12 for large loaf. This recipe can be baked with the regular, rapid or delayed time bake cycles. Be sure to follow the instructions for your particular brand of bread baking machine. CALORIES per 2 oz serving : 217 PROTEIN: 11% C

~ Mix 3 cups flour and yeast in large bowl. Warm milk, sugar, applesauce, salt over stove until warm to touch (115deg). When warm mix into flour mixture, ADD EGGS and beat at high speed for three minutes. Stir in as much of the remaining flour as possible. (I stired in 3

In shallow 2 quart casserole, evenly spread bread cubes; set aside. In blender, sprinkle unflavored gelatine over cold milk; let stand 2 minutes. Add hot milk and process at low speed until gelatine is completely dissolved, about 2 minutes. Add cottage cheese, egg subst

~ Mix 3 cups flour and yeast in large bowl. Warm milk, sugar, applesauce, salt over stove until warm to touch (115deg). When warm mix into flour mixture, ADD EGGS and beat at high speed for three minutes. Stir in as much of the remaining flour as possible. (I stired in 3

On a lightly floured surface, roll dough to a 15 x 7" rectangle. Brush entire surface lightly with water. In a small mixing bowl, combine sugar and cinnamon. Sprinkle mixture over dough. Beginning with narrow end, roll up jelly roll fashion. Seal edges and ends. Place,

Prepare the Basic Sweet Dough. Lightly grease a baking sheet. On a lightly floured surface, roll out the Basic Sweet Dough to a rectangle 14 x 10 inches. Brush with the melted butter. Mix the sugar and cinnamon; sprinkle over the dough. Sprinkle with the raisins an

Disolve Yeast in warm water in large bowl.When dissolved,add sugar,salt and HALF the flour.Mix well.Add eggs and oil,then slowly stir in most of remaining flour.Dough will be quite heavy,add a little water and beat until dough starts to pull away from sides of bowl.Turn out

In a 4 quart saucepan, bring water and salt to boil. Slowly pour cornmeal into boiling water, stirring constantly to keep mixture smooth Reduce heat and simmer, stirring frequently, for 30 minutes or more or until polenta is thick enough to support a sp Serve at once with gr

Cornmeal to sprinkle on pans THE SPONGE: Pour 1 c of starter into a large ceramic mixing bowl. Feed and then refrigerate the remainder. Add to the starter in the mixing bowl, the warm water and about 3 c of flour. Beat vigorously with a spoon or wire whisk. Cover this s

1)Make a smooth supple dough by hand or machine and let it rise for 1/ hrs.. Punch it down and roll into a 12" X 24" rectangle... 2)Brush the dough with the melted butter and then sprinkle on the filling ingredients... 3)Grease a 14" round pan and add the topp

+++ 8 slices for regular, 12 slices for large loaf SUCCESS HINTS:     strongServings: 8/strong  

Can be used with the regular, rapid, or delayed cycles. 1 POUND LOAF     strongServings: 1/strong  

Calories per serving: Number of Servings: 12 Fat grams per serving: : Approx. Cook Time: 30MIN Cholesterol per serving: Marks: *DIRECTIONS* ROLLS: In a mixing bowl, combine milk, shortening, granulated sugar and salt. Soften yeast in warm water. Add to milk mix

Mix flour with suet, fruit, sugar, cinnamon and soda. Stir in enough milk to make a soft batter. Dip a pudding cloth (cheesecloth) into boiling water, sink it in a basin large enough to hold the batter. Dredge it lightly with flour and spoon in the batter. Draw the fullness

(like play dough but more elastic) Mix all ingredients and knead.     strongServings: 1/strong  

Sieve the flour and mix it with the breadcrumbs, brown sugar and spices. Melt the butter or vegetable fat gently with the treacle. Mix the breadcrumbs, currants and sultanas. Beat the egg and milk together and add to the dry ingredients, with the grated carrot and apple us

FORM DOUGH INTO BALLS ABOUT THE SIZE OF LARGE MARBLES. DIP INTO MELTED MARGARINE AND PLACE THREE IN EACH MUFFIN CUP. CONTINUE UNTIL ALL THE DOUGH IS USED. COVER AND LET RISE UNTIL DOUBLED IN SIZE. BAKE AT 375 DEG F. FOR 15 TO 20 MINUTES. COOL IN PAN.    

Combine first 4 ingredients. Dissolve yeast, 1 t. sugar in water, add to first mixture. Add egg and enough flour so dough can be kneaded on board. Roll in small balls, place 3 in greased muffin tins. Cover and let rise to double its size. Bake at 425 F., 12 or 15 minutes.

Cut bread into sixteen 1/2 inch slices, not cutting completely through to bottom of loaf. Line every other slice with lettuce, onion, ham, turkey and cheese.Mix remaining ingredients and spoon onto cheese. To serve, cut loaf between unfilled slices into sandwiches. 8 SANDWIC

Biscuits: Combine flour, baking powder, and 1 teaspoon salt. Cut in 1 1/2 cups butter and shortening with pastry blender until mixture looks like corn meal. Add milk stirring until mixture forms a dough. Cover with plastic wrap. Chill 8 hours. Put remaining 1/4 cup cup butte

Recipe by: Kellogg s All Bran 1. Stir together flour, sugar, baking powder, salt, and cocoa powder. Set aside. 2. In large mixing bowl, combine All Bran cereal and milk. Let stand 5 minutes or until cereal softens. Add egg whites and oil. Beat well. Stir in bananas. Add

In bowl, blend butter and cocoa. Add applesauce. Set aside. In large bowl, combine dry ingredients. Add cocoa mixture and eggs. Blend just until moistened. Fold in raisins/ Spoon into greased medium sized muffins cups. Bake at 350 degress for 20 minutes. Yield:12 muffins. So

In mixing bowl stir together flour, baking powder, salt, ginger and coconut. Mix liquid ingredients and add to the dry mixture until moistened. Fill well greased muffin tins 2/3 full. Bake at 350 F. for 20 25 minutes. (Yield: 24 small or 12 large muffins) Sour

Grease muffin tin. In a medium bowl, beat eggs, then add flour, milk and salt. Mix until wet, with a spoon. Fill muffin cups 2/3 full. PUT IN A COLD OVEN. Turn on to heat to 450 degrees. Allow to bake for 30 minutes. Do not open oven door!! Turn oven off. Allow popovers to r

6 ts pineapple preserves 1/4 c firmly packed brown sugar 1/4 c vegetable oil 1 lg egg white 1/2 c milk 1 c all purpose flour 1 1/2 ts double acting baking powder 1/2 ts cinnamon 1/4 ts salt 3/4 c sweetened flaked coconut : toasted lightly