1/3 cup dark brown sugar
2/3 cup raisins
2 tsp salt
2 tbs canola oil
1/4 cup nonfat dry milk
2 cups bread flour
1 tbs + 1 tsp cinnamon
1 1/2 tsp instant dry yeast
3 tbs honey
1 large egg
2 cups whole wheat flour

Measure out 1 1/4 cups very warm water. Combine both flours, dry milk, egg, oil, honey, salt, yeast and warm water in bowl. Mix 3 min. then increase speed and mix 5 more min.
Transfer dough to a bowl coated with cooking spray.
Cover tightly with plastic wrap and let rise at room temp until dough has nearly doubled in size, 30 min.

Pepper
1 tsp fine salt
2 1/2 cups all purpose flour
1/2 tsp salt
2 tbs dried rosemary
2 tbs olive oil
1/4 oz pkt active dry yeast

Stir yeast, sugar and 1/4 cup warm water in a bowl. Let sit until foamy. Add 1 tbs oil, flour, 1 1/2 tbs rosemary, fine salt and 3/4 cup warm water, stir until a dough forms.

Turn dough out onto a floured surface and knead 10 min. until smooth and elastic. Brush a bowl with oil. Add dough, cover with plastic wrap, let stand at room temp until more than doubled, 2 hours.

Four or five packages of yeast (I used 3 tablespoon of bulk yeast) with 2 tablespoons of sugar mixed together.

Pour in one cup of lukewarm water

In a big pot mix 12 eggs (beat with a hand mixer) I used a fork add 1/2 teaspoon of salt 1/4 cup of lemon juice.

In a saucepan melt 3 sticks of butter stir in one and half cup of sugar and add one cup of orange juice, 4 tablespoon of vanilla.
Mix that with the eggs.
Sprinkle 3 cups of flour over top leave no liquid showing

Four or five packages of yeast (I used 3 tablespoon of bulk yeast) with 2 tablespoons of sugar mixed together.

Pour in one cup of lukewarm water

In a big pot mix 12 eggs (beat with a hand mixer) I used a fork add 1/2 teaspoon of salt 1/4 cup of lemon juice.

In a saucepan melt 3 sticks of butter stir in one and half cup of sugar and add one cup of orange juice, 4 tablespoon of vanilla. Mix that with the eggs.

Sprinkle 3 cups of flour over top leave no liquid showing

1 can (15 1/4 ounces) whole kernel corn, drained
1 cup all-purpose flour
1 cup cornmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 egg whites
3/4 cup fat-free milk
1/4 cup canola oil
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1 can (4 ounces) chopped green chilies

Place corn in a food processor or blender; cover and process until coarsely chopped.
Set aside.

In a bowl, combine the flour, cornmeal, baking soda and salt.

3 tablespoons butter or margarine
1 teaspoon dried basil leaves
1 teaspoon parsley flakes
1/2 teaspoon dried thyme leaves
2 cloves garlic, finely chopped
24 balls frozen white dinner roll dough (from 3-lb package)

Spray 12-cup fluted tube cake pan (do not use 10-cup) with cooking spray.

In 1-quart saucepan, heat all ingredients except roll dough over low heat, stirring occasionally, until butter is melted.

Place half of the frozen dough balls in pan. Generously brush butter mixture over dough in pan.

2 eggs
2/3 C. vegetable oil
1 1/4 cup sugar
1 1/3 C. zucchini, peeled and grated
2 tsp. vanilla
2 C. flour
1/4 tsp. salt
1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 to 1 C. chopped nuts

With mixer, beat eggs until light and foamy. Add oil, sugar, grated
zucchini and vanilla. Mix well. Stir dry ingredients with nuts. Add to
zucchini mixture. Mix well.
Pour into greased and floured 2 pound coffee can or 2 quart mold. Place in Crock Pot.
Cover top with 8 paper towels.
Cover and bake on high 3 to 4 hours.

1 C. chopped onions
1/4 C. butter
2 1/2 C. Bisquick
1 tbsp. fresh parsley, chopped
1/2 tsp. thyme
3 eggs
1/2 tsp. basil
1/4 C. milk
1 C. grated cheese
1 1/2 C. to 2 C. shredded zucchini

Saute onions in butter. Cool a little and then add remaining ingredients.
Pour into an 8x8-in. baking pan and bake at 400 degrees for 40 minutes.

3 Cups French bread cubed and partially dried
1/2 Cup melted butter
2 Cups whole milk
2 eggs beaten
1 teaspoon cinnamon
1/4 teaspoon salt
1/3 Cup brown sugar (dark)

Scald milk and butter together. Remove and set aside. Beat eggs, add brown sugar and cinnamon. When milk is cool enough add egg mixture making sure that the egg mixture does not curdle. Add bread cubes and stir carefully, do not beat. Place in an 8"x11" well−oiled pan.

Place in a preheated oven at 350 degrees for about 40 minutes, check with oothpick.
When done set aside.

White Sauce:
1 Cup whole milk

7 oz pkg bread stick dough
1/2 tbs chopped thyme
1 egg
1/2 tbs kosher salt
1/4 tsp seasoned pepper blend
Heat oven to 375 degrees.

On work surface, unroll dough and separate along perforated lines. Tie each bread stick into knot. Place knots on baking sheet. In bowl, beat egg with 1 tbs water.

Brush each knot with egg mixture. In bowl, combine thyme, salt and pepper blend. Sprinkle each knot with thyme mixture.

Bake 10 min. or until golden brown, then serve.

Makes 6 Servings

2 (.25 ounce) packages active dry yeast
2 1/2 cups warm water (110 degrees F/45 degrees C)
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmea
l1 egg white
1 tablespoon water

Directions:

In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.

1 C. chopped onions
1/4 C. butter
2 1/2 C. Bisquick
1 tbsp. fresh parsley, chopped
1/2 tsp. thyme
3 eggs
1/2 tsp. basil
1/4 C. milk
1 C. grated cheese
1 1/2 C. to 2 C. shredded zucchini

Saute onions in butter. Cool a little and then add remaining ingredients.
Pour into an 8x8-in. baking pan and bake at 400 degrees for 40 minutes.

2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour

Directions

2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

3. Punch dough down. Knead for a few minutes, and divide in half.

2 eggs
1 cup sugar
1/2 tsp. Pure Vanilla Extract
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. Ground Nutmeg
1/2 tsp. Ground Cinnamon
1/2 cup vegetable oil
2 Tbs. dairy sour cream
1 cup chopped peeled apples
1 cup coarsely-chopped walnuts

Lightly grease 9x5 inch loaf pan and set aside. Beat eggs, sugar, and vanilla in large mixer bowl until light and fluffy. Sift flour with baking soda, salt, nutmeg, and cinnamon. Add to egg mixture alternating with oil and sour cream and beating well after each addition.
Stir in apples and nuts and spoon into prepared pan.

Ingredients
4 C. whole wheat flour
1 C. bread flour
1/3 C. rolled oats
1 tsp. baking soda
1 tsp. salt
2 1/2 C. buttermilk

Directions
Preheat oven to 425 degrees.
Lightly grease two baking sheets. In a large bowl, stir together whole wheat flour, white flour, rolled oats, baking soda and salt.
Gently mix in the buttermilk until a soft dough is formed.
Knead very lightly. Divide dough into 4 pieces; form into rounded flat loaves.
Mark each loaf with an 'X' and place on prepared baking sheets.

Bake in preheated oven until golden brown, about 30-45 minutes.

Ingredients
5 cups high-gluten bread flour + as needed 4 cups whole wheat flour
2 Tbs Instant Yeast*
2 Tbs Sea or Kosher Salt
1 tsp ground Ginger
2½ cups Water + as needed
½ cup Honey + as needed
½ cup buttermilk
1½ cups Pine Nuts lightly toasted

Procedure
1. Mix flours, yeast, salt, and ginger.

2. Add 2-1/2 cups water,honey, and buttermilk; mix to form a soft dough. Add a little additional water if the dough is too dry or a little additional flour if the dough is too sticky.

3. Knead until the dough is soft and elastic, about 10 minutes.

Ingredients
3 large bananas
1/2 cup butter
1 cup sugar
2 eggs
2 cups flour
1 teaspoon soda
1/4 cups nuts if desired (also chopped dates)

Procedure
Preheat the oven to 325 degrees F.

Crush bananas and whip until very light. Cream butter and sugar. Add eggs, then flour, soda, and nuts. Add bananas last. Turn into well-greased bread pan. Bake slowly about 1 hour.

The bananas end up liquefied, which may be why this bread does indeed have a very delicate texture.

Comments:

Ingredients
2 1/2 cups sifted flour
4 tsp. baking powder
3/4 tsp. salt
3/4 cups chopped nuts
1 1/2 cups mixed candied fruit
1/2 cup raisins or dates
1/2 cup shortening
3/4 cups sugar
3 eggs
1/2 cup orange juice
1/2 cup mashed bananas

Procedure
Sift flour, baking powder and salt. Stir in nuts, fruit and raisins or dates.
Cream shortening, add sugar and eggs, beat until light and fluffy.Combine bananas and juice, add to creamed mixture. Add to flour mixture and stir well.

Ingredients
2/3 cup shortening
3 cups sugar
4 eggs, well beaten
1¼ cups pumpkin
2/3 cup water
3½ cups flour
½ tsp salt
½ tsp nutmeg
½ tsp cloves
½ tsp baking powder
2 tsp baking soda
Chopped nuts (optional)

Procedure
Mix all ingredients together and pour into two greased loaf pans.

Bake at 350 degrees for approximately 1 hour

Ingredients
PAM® Original No-Stick Cooking Spray
1 C. All-purpose flour
3/4 C. whole wheat flour
1/2 C. cup  packed brown sugar
1-1/2 tsp. Baking soda
1/4 tsp. cardamon
1-1/2 C. Unsweetened apple juice
1/2 C. Bran Flakes
1 C. Buttermilk
1/4 C. Egg Beaters® Egg Product
2 Tbsp. Wesson® Pure Vegetable Oil
1/2 C. dried chopped apricots

Procedure
Preheat oven to 350°F.

Coat an 8 1/2-inch by 4 1/2-inch loaf pan with cooking spray. Dust lightly with a small amount all-purpose flour. Set aside.

1/4 cup fat-free cream cheese (in tub)
1/4 cup nonfat or light sour cream
1/4 cup apricot all-fruit spread
1/4 teaspoon crushed red pepper flakes
2 tablespoons finely chopped red bell pepper

Procedure
In a small mixing bowl, beat cream cheese and sour cream with an electric mixer until well blended. Spoon into a small bowl lined with plastic wrap or a 6-ounce ramekin.
Press mixture slightly to get rid of any air pockets; smooth evenly with rubber scraper.
Refrigerate for at least 30 minutes to firm slightly.