chopped 2 pk Yeast, rapid rise 1/2 c Orange segments, chopped

1/2 ts Salt 3 tb Honey

1/2 c Milk 3/4 c Nabisco 100% bran

1/4 c Water 1/2 c Pecans, toasted and

chopped 1/4 c Honey Confectioners Sugar Glaze

1/4 c Margarine 1 c Confectioners sugar

2 Eggs 5 ts Milk

Pam 1/2 ts Vanilla extract Cranberry Orange Nut Filling Prepare Cranberry Orange Nut Filling; set aside. In a large bowl, combine 1 1/2 cups flour, undissolved yeast and salt. Heat milk, water, honey and margarine until very warm (125 to 130 degrees F); stir into dry mixture. Mix in 1 egg and enough remaining flourto make soft dough. On lightly floured surface, knead until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. On floured surface, roll dough to 16X9-inch rectangle. Spread with Cranberry Orange Nut Filling to within 1/2-inch of dough edges. Roll up from long edge as for jelly roll; pinch seam to seal. Place, seam-side down, on baking sheet sprayed with cooking spray. Form into a ring and pinch ends to seal. With sharp knife, cut slits starting from outer edge, 2/3 of the way through dogh at 1-inch intervals. Turn each section on its

side to show filling. Spray dough with cooking spray. cover; let rise in warm draft-free place until doubled in size, about 30to45 minutes. Beat remaining egg; brush on dough. Bake at 375 degrees for 25-35 minutes or until done. Tent with foil during last 10 minutes of baking to prevent over browning. remove from sheet; coon on wire rack. Drizzle with confectioners sugar glaze. **Cranberry Orange Nut Filling: In medium saucepan, heat cranberries, orange segments and honey to a boil. Reduce heat; simmer for 5 to 10 minutes, stirring occasionally, or until thickened. Stir in Bran and Pecans,. cool completely. **Glaze: Beat sugar, milk and extract until smooth. (Start with 4 teaspoons milk and add as needed). —–

———- exported from cookworks for meal-master, v7.0

title: pancake batter categories: servings: 12

1 c flour

1 t salt

2 t sugar

2 t baking powder

1 c milk

2 ea egg

3 t butter

combine flour, salt, sugar, and baking powder-mix well combine eggs, milk, and melted butter-beat to mix well add to flour mixture-mix well cover and chill adjust consistency with additional milk as necessary

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-chopped pineapple 1/4 ts Mace -or whole blueberries 1 c Butter 1 c Water 2 Eggs, slightly beaten

2 tb Lemon juice 1 c Milk

1 1/4 c Sugar 1 ts Vanilla

1/3 c Cornstarch 1/2 c Sugar

3 c All-purpose flour 1/2 c All-purpose flour

1 c Sugar 1/4 c Butter

1 tb Baking powder 1/2 c Walnuts, chopped

1 ts Salt

Preheat oven to 350 degrees. In a saucepan, combine choice of fruit and the water. Simmer, covered, about 5 minutes or until fruit is tender. Stir in lemon juice. Mix the 1 1/4 cups sugar and cornstarch; stir into fruit mixture. Cook and stir

until thickened and bubbly. Cool. In a mixing bowl, stir together the 3 cups flour, 1 cup sugar, baking powder, salt, cinnamon, and mace. Cut in the 1 cup butter until mixture resembles fine crumbs. Combine eggs, milk, and vanilla. Add to flour mixture, mixing until blended. Spread half of the batter into a greased 9×13 baking pan or two 8×8 baking pans.

Spread the cooled fruit mixture over the batter. Spoon the remaining batter in small mounds over the fruit mixture, spreading out as much as possible, Combine the 1/2 cup sugar and 1/2 cup flour; cut in the 1/4 cup butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle nut mixture over batter in pan. Bake 45-50 minutes for a 9×13 pan or 40-45 minutes for the two 8×8 pans, or until cake tests done. Cool. Recipe By: Better Homes and Gardens Cookbook Per serving: 786 Calories; 32g Fat (36% calories from fat); 9g Protein; 118g Carbohydrate; 126mg Cholesterol; 724mg Sodium

From: Faylen Date: 10-03-96 (19:54) The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627. —–

3 1/2 c Flour

4 ts Baking powder

1/2 ts Baking soda

1 ts Salt

2 ts Vanilla extract

2/3 c Butter

1 1/3 c Sugar

4 Beaten eggs

4 To 6 bananas

Chopped nuts Sift together flour, baking powder, baking soda, & salt. Cream butter & sugar. Add eggs & vanilla. Add flour mixture alternately with bananas. Add nuts. Bake 1 hour 20 minutes at 350 degrees in a greased & floured 9×5x3″ loaf pan. (Don fill pan more than 2/3 full - bake extra batter in muffin tins; or divide batter, & make 2 smaller loaves, baking about an hour, or until browned & bread pulls away from sides of pan.)